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"disqusTitle": "5 Childhood Dishes Reimagined for Adults",
"title": "5 Childhood Dishes Reimagined for Adults",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">If you’ve ever glanced down at the “kids menu” of a restaurant, thinking that a plate of chicken fingers or a Mickey Mouse-shaped pancake sounded pretty good, you’re definitely not alone. There’s no shame in wanting a dish that is ambiguously only meant for kids—after all, we all enjoyed eating them at some point in our lives. Who says age should limit you from enjoying what the child version of you used to eat?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The good news is there are several Bay Area restaurants that now include reimagined childhood dishes that are a bit more geared towards a (hopefully more refined) adult palette. While it’s not quite like ordering from the kids menu, these dishes are not only delicious but will definitely remind you of those good ol’ days from your childhood. Whether savory or sweet, you'll find below a small collection of dishes that should satisfy that kiddy hankering, all while reminding you why you loved these dishes in the first place. We can’t guarantee a cup of crayons and a coloring book, but we can promise all of these will be really tasty. \u003c/span>\u003c/p>\n\u003ch2>\u003cspan style=\"font-weight: 400\">Milk & Cookies and PB&J\u003cbr>\n\u003c/span>\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"http://stonesthrowsf.com/dessert.html\">Stones Throw\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Stones+Throw/@37.7981201,-122.4208995,17z/data=!3m1!4b1!4m5!3m4!1s0x808580e92c3afc27:0xa50816723dc0431d!8m2!3d37.7981201!4d-122.4187108\">1896 Hyde St, San Francisco, CA 94109\u003c/a>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130329\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130329\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/19A4546-800x542.jpg\" alt=\"A strawberry syrup is the finishing touch to this whimsical Milk & Cookies dish.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A strawberry syrup is the finishing touch to this whimsical Milk & Cookies dish. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There are two classic combos that will never go out of style and will always be in good taste (pun intended): milk and cookies and peanut butter and jelly.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Stones Throw, the Russian Hill outpost from the \u003ca href=\"http://hineighborsf.com/\">Hi Neighbor Hospitality Group\u003c/a>—which includes San Francisco favorites Trestle, Fat Angel, and Corridor—offers two whimsical and delectable tastes on these childhood favorites. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First, the Milk and Cookies. It’s a sight to behold, beautifully plated and going way beyond a plate of chocolate chip cookies and a glass of milk for Santa. This classic combo is transformed into something completely new with a milk sorbet, housemade cookie dough, cookies and cream tuile, and a strawberry sauce to tie it all together. It’s one of those dishes where it feels almost too pretty to eat, but trust us, it’s worth digging into.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130330\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130330\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/19A4574-800x542.jpg\" alt=\"The classic PB&J sandwich is reimagined as fluffy beignets with a peanut butter sauce with concord grapes.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The classic PB&J sandwich is reimagined as fluffy beignets with a peanut butter sauce with concord grapes. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Second is the Peanut Butter and Jelly, which instead of being a sandwich is now in the form of beignets. Milk chocolate sauce, concord grapes, peanuts and vanilla adorn the plate. While you probably can’t bring this to lunch with you, it’s fitting as the dessert to end any great meal.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Dreamed up by Pastry Chef Tara Lewis, the rest of Stones Throw’s dessert menu includes other childhood classics like Peaches & Cream, which include peach custard, jasmine creme, almonds, and prosecco; and the Rocky Road, which has chocolate cake with toasted marshmallows along with bing cherries and walnuts.\u003c/span>\u003c/p>\n\u003ch2>Chicken Noodle Soup\u003c/h2>\n\u003cp>\u003ca href=\"https://www.haikynoodles.com/\">Hai Ky Mi Gia\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Hai+Ky+Mi+Gia/@37.7841186,-122.4201925,17z/data=!3m1!4b1!4m5!3m4!1s0x80858090d14a95cb:0x3c861511a4f66b96!8m2!3d37.7841186!4d-122.4180038\">707 Ellis St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130331\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130331\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_3484-800x542.jpg\" alt=\"The shredded chicken noodle soup with thick rice noodles. Thinner and chewier egg noodles are also an option.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The shredded chicken noodle soup with thick rice noodles. Thinner and chewier egg noodles are also an option. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Chicken noodle soup has become a home remedy for feeling under the weather, no matter your age. It is comfort delivered in the form of a delicious savory broth with tender chicken and toothsome noodles. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Thankfully, the chicken noodle soup from Hai Ky Mi Gia is something you can order even when you’re not feeling sick, maybe when you just have a craving for your traditional chicken noodle soup with an Asian twist!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hai Ky Mi Gia, located in Little Saigon in San Francisco, specializes in Teochew food—a type of cuisine that originated from the Chaoshan region in the eastern part of Guandong province in China. This style of cuisine pulls a lot from Fujian and Cantonese food and the result is hearty and deeply flavorful dishes, like Hai Ky Mi Gia’s shredded chicken noodle soup.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130332\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130332\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_3481-800x542.jpg\" alt=\"Along with the Dry Pho, the Braised Duck Leg Noodle Soup is a popular dish.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Along with the Dry Pho, the Braised Duck Leg Noodle Soup is a popular dish. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The stock is intensely rich with umami, and served with perfectly cooked pieces of chicken and your choice of thick rice noodles or thin egg noodles. While we can’t recommend this soup dish enough, this long-time hole in the wall is also famous for its dry pho dish and braised duck noodle soup. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The restaurant opens early at 8am and closes at 6pm, so it’s perfect for breakfast, lunch, and an early dinner. It is also cash only, but you shouldn’t need much of it as many of the dishes are very reasonably priced.\u003c/span>\u003c/p>\n\u003ch2>Mashed Potato Tater Tots\u003c/h2>\n\u003cp>\u003ca href=\"http://www.jambersf.com/food-menu.php\">Jamber Wine Pub\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Jamber+Wine+Pub/@37.7811517,-122.4048691,17z/data=!3m1!4b1!4m5!3m4!1s0x80858080b8d65ea7:0xde1e1820624b51ec!8m2!3d37.7811517!4d-122.4026804\">858 Folsom St, San Francisco, CA 94107\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130333\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130333\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/19A4597-800x542.jpg\" alt=\"The Parmesan and Rosemary Mashed Potato Tots come with two condiment options: bacon jam and cranberry-walnut jam.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Parmesan and Rosemary Mashed Potato Tots come with two condiment options: bacon jam and cranberry-walnut jam. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The hallmark of a good kids menu has got to be its availability of tots. There’s really nothing like the perfectly fried tater tot and the perfect dipping sauces to go along with it. Whether bought frozen from the grocery store or served up fresh at a restaurant, there’s something about these fried potato cubes that will never get old. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Jamber Wine Pub has elevated the time-tested tater tot by making them out of another star in the tuber world: mashed potatoes. The Parmesan and Rosemary Mashed Potato Tots are perfectly fried and crispy on the outside, with a smooth and warm mashed potato-y inside. The dish even swaps out the typical ketchup with your choice of bacon jam or cranberry-walnut jam. We recommend ordering both, though, because it’s only an extra dollar to get the other jam, and why shouldn’t you treat yourself to both?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While it’s not on the Jamber happy hour menu, we encourage you to swing by during their happy hour time of 3:30-7:30pm to enjoy the other dishes that are discounted, like their mini poutine and pickle fries.\u003c/span>\u003c/p>\n\u003ch2>Chicken Nuggets\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.trickdogbar.com/menus/\">Trick Dog\u003c/a> \u003c/span>\u003cbr>\n\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.google.com/maps/place/Trick+Dog/@37.7592213,-122.4134046,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e373fb8cf15:0x1c67d1b3579cae7f!8m2!3d37.7592213!4d-122.4112159\">3010 20th St, San Francisco, CA 94110\u003c/a>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130334\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130334\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/19A4639-800x542.jpg\" alt=\"Three sauces come with the nuggets: honey mustard, sweet and sour, and BBQ.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Three sauces come with the nuggets: honey mustard, sweet and sour, and BBQ. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whether in oblong shapes from a fast food drive-thru or in the shape of dinosaurs from a frozen bag, chicken nuggets have very likely made some kind of appearance on all childhood dinner plates. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tried and true, chicken nuggets can be tough to screw up, but it can also be tough to make them even better—enter Trick Dog with their version of chicken nuggets. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">People likely know Trick Dog for their seasonally rotating menu of cocktails where everything from the menu design to the decor changes, but their food menu is nothing to scoff at either. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The chicken nuggets are lightly coated and fried to peak crispiness and the inside is succulently moist. Coming in an option of 9 or 13 nuggets, both sizes are served with a trio of sauces: sweet and sour, honey mustard, and BBQ. To upgrade to the 13 nuggets is just $3—a pretty delicious deal for an extra four nuggets!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The current menu is a “Joy of Cocktails” cookbook theme, with a selection of creative cocktails formulated by some of the best chefs in the city including Dominique Crenn, Brandon Jew, and Gabriela Camara.\u003c/span>\u003c/p>\n\u003cp>If you're looking for a vegetarian version of nuggets, check out the nuggets from \u003ca href=\"https://www.enjoyveggie.com/\">Enjoy Vegetarian\u003c/a>.\u003c/p>\n\u003ch2>Pop Tart\u003c/h2>\n\u003cp>\u003ca href=\"http://www.hillsidesupperclub.com\">Hillside Supperclub\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Hillside+Supper+Club/@37.7466976,-122.415608,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e4568b524d7:0xf610204e1b7bb62c!8m2!3d37.7466976!4d-122.4134193\">300 Precita Ave, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130335\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130335\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_3427-800x542.jpg\" alt=\"The Hillside Pop Tart has seasonal fillings and can be served with ice cream.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Hillside Pop Tart has seasonal fillings and can be served with ice cream. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The grab-and-go breakfast (and after-school snack and occasional dessert) of a Pop Tart takes on a much more sophisticated format thanks to the minds of Hillside Supper Club. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Hillside Pop Tart has been a mainstay of the restaurant’s brunch menu for quite some time and is definitely a fan favorite. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The flavor of the Pop Tart rotates with whatever is in season and is baked into a nice flaky crust. There’s no icing on top, but for an additional three dollars, you can order it with a scoop of homemade ice cream on top instead!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hillside is one of the few brunch places that allows you to make a reservation online, guaranteeing you won’t need to brave any long lines that are found all over SF on a Sunday morning. They also have unlimited mimosas, so while you’re already eating ice cream and a pop tart for breakfast, you might as well go for some day drinking as well. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"excerpt": "Just because we’re adults doesn’t mean we can’t enjoy some childhood favorites—with a few “grown-up” twists thrown in of course.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">If you’ve ever glanced down at the “kids menu” of a restaurant, thinking that a plate of chicken fingers or a Mickey Mouse-shaped pancake sounded pretty good, you’re definitely not alone. There’s no shame in wanting a dish that is ambiguously only meant for kids—after all, we all enjoyed eating them at some point in our lives. Who says age should limit you from enjoying what the child version of you used to eat?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The good news is there are several Bay Area restaurants that now include reimagined childhood dishes that are a bit more geared towards a (hopefully more refined) adult palette. While it’s not quite like ordering from the kids menu, these dishes are not only delicious but will definitely remind you of those good ol’ days from your childhood. Whether savory or sweet, you'll find below a small collection of dishes that should satisfy that kiddy hankering, all while reminding you why you loved these dishes in the first place. We can’t guarantee a cup of crayons and a coloring book, but we can promise all of these will be really tasty. \u003c/span>\u003c/p>\n\u003ch2>\u003cspan style=\"font-weight: 400\">Milk & Cookies and PB&J\u003cbr>\n\u003c/span>\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"http://stonesthrowsf.com/dessert.html\">Stones Throw\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Stones+Throw/@37.7981201,-122.4208995,17z/data=!3m1!4b1!4m5!3m4!1s0x808580e92c3afc27:0xa50816723dc0431d!8m2!3d37.7981201!4d-122.4187108\">1896 Hyde St, San Francisco, CA 94109\u003c/a>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130329\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130329\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/19A4546-800x542.jpg\" alt=\"A strawberry syrup is the finishing touch to this whimsical Milk & Cookies dish.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A strawberry syrup is the finishing touch to this whimsical Milk & Cookies dish. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There are two classic combos that will never go out of style and will always be in good taste (pun intended): milk and cookies and peanut butter and jelly.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Stones Throw, the Russian Hill outpost from the \u003ca href=\"http://hineighborsf.com/\">Hi Neighbor Hospitality Group\u003c/a>—which includes San Francisco favorites Trestle, Fat Angel, and Corridor—offers two whimsical and delectable tastes on these childhood favorites. \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\">First, the Milk and Cookies. It’s a sight to behold, beautifully plated and going way beyond a plate of chocolate chip cookies and a glass of milk for Santa. This classic combo is transformed into something completely new with a milk sorbet, housemade cookie dough, cookies and cream tuile, and a strawberry sauce to tie it all together. It’s one of those dishes where it feels almost too pretty to eat, but trust us, it’s worth digging into.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130330\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130330\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/19A4574-800x542.jpg\" alt=\"The classic PB&J sandwich is reimagined as fluffy beignets with a peanut butter sauce with concord grapes.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The classic PB&J sandwich is reimagined as fluffy beignets with a peanut butter sauce with concord grapes. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Second is the Peanut Butter and Jelly, which instead of being a sandwich is now in the form of beignets. Milk chocolate sauce, concord grapes, peanuts and vanilla adorn the plate. While you probably can’t bring this to lunch with you, it’s fitting as the dessert to end any great meal.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Dreamed up by Pastry Chef Tara Lewis, the rest of Stones Throw’s dessert menu includes other childhood classics like Peaches & Cream, which include peach custard, jasmine creme, almonds, and prosecco; and the Rocky Road, which has chocolate cake with toasted marshmallows along with bing cherries and walnuts.\u003c/span>\u003c/p>\n\u003ch2>Chicken Noodle Soup\u003c/h2>\n\u003cp>\u003ca href=\"https://www.haikynoodles.com/\">Hai Ky Mi Gia\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Hai+Ky+Mi+Gia/@37.7841186,-122.4201925,17z/data=!3m1!4b1!4m5!3m4!1s0x80858090d14a95cb:0x3c861511a4f66b96!8m2!3d37.7841186!4d-122.4180038\">707 Ellis St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130331\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130331\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_3484-800x542.jpg\" alt=\"The shredded chicken noodle soup with thick rice noodles. Thinner and chewier egg noodles are also an option.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The shredded chicken noodle soup with thick rice noodles. Thinner and chewier egg noodles are also an option. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Chicken noodle soup has become a home remedy for feeling under the weather, no matter your age. It is comfort delivered in the form of a delicious savory broth with tender chicken and toothsome noodles. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Thankfully, the chicken noodle soup from Hai Ky Mi Gia is something you can order even when you’re not feeling sick, maybe when you just have a craving for your traditional chicken noodle soup with an Asian twist!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hai Ky Mi Gia, located in Little Saigon in San Francisco, specializes in Teochew food—a type of cuisine that originated from the Chaoshan region in the eastern part of Guandong province in China. This style of cuisine pulls a lot from Fujian and Cantonese food and the result is hearty and deeply flavorful dishes, like Hai Ky Mi Gia’s shredded chicken noodle soup.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130332\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130332\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_3481-800x542.jpg\" alt=\"Along with the Dry Pho, the Braised Duck Leg Noodle Soup is a popular dish.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Along with the Dry Pho, the Braised Duck Leg Noodle Soup is a popular dish. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The stock is intensely rich with umami, and served with perfectly cooked pieces of chicken and your choice of thick rice noodles or thin egg noodles. While we can’t recommend this soup dish enough, this long-time hole in the wall is also famous for its dry pho dish and braised duck noodle soup. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The restaurant opens early at 8am and closes at 6pm, so it’s perfect for breakfast, lunch, and an early dinner. It is also cash only, but you shouldn’t need much of it as many of the dishes are very reasonably priced.\u003c/span>\u003c/p>\n\u003ch2>Mashed Potato Tater Tots\u003c/h2>\n\u003cp>\u003ca href=\"http://www.jambersf.com/food-menu.php\">Jamber Wine Pub\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Jamber+Wine+Pub/@37.7811517,-122.4048691,17z/data=!3m1!4b1!4m5!3m4!1s0x80858080b8d65ea7:0xde1e1820624b51ec!8m2!3d37.7811517!4d-122.4026804\">858 Folsom St, San Francisco, CA 94107\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130333\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130333\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/19A4597-800x542.jpg\" alt=\"The Parmesan and Rosemary Mashed Potato Tots come with two condiment options: bacon jam and cranberry-walnut jam.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Parmesan and Rosemary Mashed Potato Tots come with two condiment options: bacon jam and cranberry-walnut jam. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The hallmark of a good kids menu has got to be its availability of tots. There’s really nothing like the perfectly fried tater tot and the perfect dipping sauces to go along with it. Whether bought frozen from the grocery store or served up fresh at a restaurant, there’s something about these fried potato cubes that will never get old. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Jamber Wine Pub has elevated the time-tested tater tot by making them out of another star in the tuber world: mashed potatoes. The Parmesan and Rosemary Mashed Potato Tots are perfectly fried and crispy on the outside, with a smooth and warm mashed potato-y inside. The dish even swaps out the typical ketchup with your choice of bacon jam or cranberry-walnut jam. We recommend ordering both, though, because it’s only an extra dollar to get the other jam, and why shouldn’t you treat yourself to both?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While it’s not on the Jamber happy hour menu, we encourage you to swing by during their happy hour time of 3:30-7:30pm to enjoy the other dishes that are discounted, like their mini poutine and pickle fries.\u003c/span>\u003c/p>\n\u003ch2>Chicken Nuggets\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.trickdogbar.com/menus/\">Trick Dog\u003c/a> \u003c/span>\u003cbr>\n\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.google.com/maps/place/Trick+Dog/@37.7592213,-122.4134046,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e373fb8cf15:0x1c67d1b3579cae7f!8m2!3d37.7592213!4d-122.4112159\">3010 20th St, San Francisco, CA 94110\u003c/a>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130334\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130334\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/19A4639-800x542.jpg\" alt=\"Three sauces come with the nuggets: honey mustard, sweet and sour, and BBQ.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Three sauces come with the nuggets: honey mustard, sweet and sour, and BBQ. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whether in oblong shapes from a fast food drive-thru or in the shape of dinosaurs from a frozen bag, chicken nuggets have very likely made some kind of appearance on all childhood dinner plates. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tried and true, chicken nuggets can be tough to screw up, but it can also be tough to make them even better—enter Trick Dog with their version of chicken nuggets. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">People likely know Trick Dog for their seasonally rotating menu of cocktails where everything from the menu design to the decor changes, but their food menu is nothing to scoff at either. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The chicken nuggets are lightly coated and fried to peak crispiness and the inside is succulently moist. Coming in an option of 9 or 13 nuggets, both sizes are served with a trio of sauces: sweet and sour, honey mustard, and BBQ. To upgrade to the 13 nuggets is just $3—a pretty delicious deal for an extra four nuggets!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The current menu is a “Joy of Cocktails” cookbook theme, with a selection of creative cocktails formulated by some of the best chefs in the city including Dominique Crenn, Brandon Jew, and Gabriela Camara.\u003c/span>\u003c/p>\n\u003cp>If you're looking for a vegetarian version of nuggets, check out the nuggets from \u003ca href=\"https://www.enjoyveggie.com/\">Enjoy Vegetarian\u003c/a>.\u003c/p>\n\u003ch2>Pop Tart\u003c/h2>\n\u003cp>\u003ca href=\"http://www.hillsidesupperclub.com\">Hillside Supperclub\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Hillside+Supper+Club/@37.7466976,-122.415608,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e4568b524d7:0xf610204e1b7bb62c!8m2!3d37.7466976!4d-122.4134193\">300 Precita Ave, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130335\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130335\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_3427-800x542.jpg\" alt=\"The Hillside Pop Tart has seasonal fillings and can be served with ice cream.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Hillside Pop Tart has seasonal fillings and can be served with ice cream. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The grab-and-go breakfast (and after-school snack and occasional dessert) of a Pop Tart takes on a much more sophisticated format thanks to the minds of Hillside Supper Club. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Hillside Pop Tart has been a mainstay of the restaurant’s brunch menu for quite some time and is definitely a fan favorite. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The flavor of the Pop Tart rotates with whatever is in season and is baked into a nice flaky crust. There’s no icing on top, but for an additional three dollars, you can order it with a scoop of homemade ice cream on top instead!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hillside is one of the few brunch places that allows you to make a reservation online, guaranteeing you won’t need to brave any long lines that are found all over SF on a Sunday morning. They also have unlimited mimosas, so while you’re already eating ice cream and a pop tart for breakfast, you might as well go for some day drinking as well. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)",
"title": "For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>My grandmother swore the secret to her moist Rosh Hashanah honey cake was the black cherry soda she added to the batter. Although I never discovered the origin of her quirky recipe, I have often recreated it to feel close to her memory.\u003c/p>\n\u003cp>This year, if I don’t have time to bake, no worries, as there’s a bevy of bakeries preparing classic treats to celebrate the Jewish New Year 5778 that begins the night of September 20. The traditional way to usher in Rosh Hashanah is with apple slices dipped in honey, signifying a wish for a sweet year ahead. Honey also has a starring role in dark, spiced honey cake, while the apples, which are believed to have healing properties, find their way into various cakes and baked goods. The third member of the edible holiday triumvirate is a round challah, whose circular shape symbolizes the cycle of life. Its chubby braided coils are variously described as a “turban,” “ring,” \"spiral\" or “crown.” The round loaves can be plain, studded with raisins or sprinkled with seeds or nuts.\u003c/p>\n\u003cfigure id=\"attachment_120615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120615\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg\" alt=\"Dipping apple slices in honey is the traditional way to wish for a sweet year ahead.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dipping apple slices in honey is the traditional way to wish for a sweet year ahead. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jewish culture is by no means the only one to link eating sweet things with ensuring a new year filled with sweetness. A similarly optimistic coupling of food and future is enjoyed in New Year dishes from \u003ca href=\"https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/\">Japan\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet\">Vietnam\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats\">Persian Norooz\u003c/a>, to mention only a few. Among the multitude of \u003ca href=\"http://www.latimes.com/projects/la-fo-chinese-new-year-2017/\">meaningful dishes prepared for Chinese New Year\u003c/a>, \u003cem>\u003ca href=\"https://www.chinahighlights.com/travelguide/chinese-food/chinese-new-year-cake.htm\">nian gao \u003c/a>(\u003c/em>\u003cem>higher year\u003c/em>\u003cem>)\u003c/em> is a round, glutinous rice flour cake often decorated by an auspicious character for \"prosperity.\"\u003c/p>\n\u003ch2>Where to find Rosh Hashanah Cakes and Challah in the Bay Area\u003c/h2>\n\u003cp>Although many outlets will have these special breads and cakes available from two days up to a week, to avoid disappointment, it’s a good idea to pre-order, either in person, online or by phone, depending on each store’s preference. Some of the bakeries listed below also have several locations, so it’s best to check directly with the one you are planning to visit.\u003c/p>\n\u003cfigure id=\"attachment_120616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120616\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg\" alt='Acme turban challah with raisins (you can see why they call it a \"turban\")' width=\"1920\" height=\"1645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1020x874.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1180x1011.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-960x823.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-520x446.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme turban challah with raisins (you can see why they call it a \"turban\") \u003ccite>(Courtesy Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.acmebread.com/locations\">Acme Bread\u003c/a>, Berkeley and San Francisco\u003c/h3>\n\u003cp>Turban Challahs, either plain or with raisins\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Berkeley Store\u003c/strong> – Available Sept. 19, 20, 21, 29. They say they are making “plenty” but if you want to be sure, go in person and pre-pay up till two days before you want it.\u003c/p>\n\u003cp>\u003cstrong>SF Ferry Building\u003c/strong> - Available Sept. 19, 20, 21, 29. They will have a few extra for retail sales, but you can go in, order and pre-pay up until noon the day before you want it.\u003c/p>\n\u003ch3>\u003ca href=\"https://www.arizmendibakery.com/\">Arizmendi\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Crown challah, either plain or raisin almond, and a honey tea cake loaf. Available Sept. 20 - 22 and 29 -30. Orders encouraged, call (415) 566-3117. Check with their other locations (San Rafael, Emeryville, Oakland) as each is independently owned.\u003c/p>\n\u003cfigure id=\"attachment_120617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg\" alt=\"Avi Edri, co-owner of Frena Bakery, with one of their honey cakes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avi Edri, co-owner of Frena Bakery, with one of their honey cakes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.frenabakery.com/\">Frena Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>The acclaim is rising for this new Kosher bakery’s Israeli street food: savory stuffed breads, jelly doughnuts and assorted baked goods.\u003c/p>\n\u003cp>In its first nine months, Frena has already attracted a diverse clientele to its SoMa bakery and will now celebrate its first Rosh Hashanah. Co-owner Avi Edri described the two kinds of honey cake they will feature, one made with coffee, the other with orange juice. Do order in advance, as he already has over 1000 pre-orders for honey cake from local schools and other groups.\u003c/p>\n\u003cfigure id=\"attachment_120618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120618\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg\" alt=\"Frena Bakery's traditional honey cake.\" width=\"1000\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-160x194.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-800x968.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-768x929.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-960x1162.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-240x290.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-375x454.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-520x629.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Frena Bakery's traditional honey cake. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since my family is from Eastern Europe (Ashkenazi) and Frena’s owners trace Moroccan, Libyan and Iraqi roots (Sephardic), I was curious whether honey cake was also part of Edri’s family tradition.\u003c/p>\n\u003cp>\"People always say it’s the traditional Rosh Hashanah sweet for Ashenazi Jews,\" agreed Edri, \"but my Libyan grandmother made it and told me she learned from her Libyan grandmother.”\u003c/p>\n\u003cp>Frena will also make round challahs, although not with raisins, which, Edri informed me, interfere with optimal rising. \"The round challah is a symbol for the circle of life,\" he said. \"And the repeating cycle of the year.\"\u003c/p>\n\u003cp>While honey cake is apparently universal for the holidays, Edri informed me that \u003cem>kugel\u003c/em> (a baked pudding or casserole) is definitely an Ashenazi taste. “My mom says it’s too sweet. Sephardics prefer savory baked things. One Rosh Hashanah tradition that is very Sephardic is a bowl of pomegranate seeds eaten with sugar or honey,” Edri told me. (An explanation is that pomegranates are thought to have 613 arils, the same number of commandments in the Torah.)\u003c/p>\n\u003cfigure id=\"attachment_120619\" class=\"wp-caption aligncenter\" style=\"max-width: 1750px\">\u003cimg class=\"size-full wp-image-120619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg\" alt=\"Variations on a spiral challah by Noe Valley Bakery.\" width=\"1750\" height=\"1167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg 1750w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-520x347.jpg 520w\" sizes=\"(max-width: 1750px) 100vw, 1750px\">\u003cfigcaption class=\"wp-caption-text\">Variations on a spiral challah by Noe Valley Bakery. \u003ccite>(Courtesy Noe Valley Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://noevalleybakery.com/collections/rosh-hashanah\">Noe Valley Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Spiral challah, plain or topped with poppy or sesame seeds, Raisin challah topped with almonds. Honey cake, a moist spice cake made with earl grey tea and bourbon and an apple streusel cake.\u003c/p>\n\u003cp>Orders can be placed anytime and picked up at either of the bakery’s locations (Noe Valley and West Portal) between Sept 20-30.\u003c/p>\n\u003cfigure id=\"attachment_120620\" class=\"wp-caption aligncenter\" style=\"max-width: 1152px\">\u003cimg class=\"size-full wp-image-120620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg\" alt=\"Challah with golden raisins by Wise Sons Deli\" width=\"1152\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-960x600.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-520x325.jpg 520w\" sizes=\"(max-width: 1152px) 100vw, 1152px\">\u003cfigcaption class=\"wp-caption-text\">Challah with golden raisins by Wise Sons Deli \u003ccite>(Courtesy Wise Sons Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://wisesonsdeli.com/catering/highholidays/\">Wise Sons Deli\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Round raisin challah, from September 18 to the end of Yom Kippur (September 29-30) at all their locations, plus their retails partners, including Bi-rite Markets, Rainbow Grocery and Good Eggs.\u003c/p>\n\u003cfigure id=\"attachment_120621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg\" alt=\"Honey cake and apple upside down cake by Hana from Saul's.\" width=\"1920\" height=\"1860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-800x775.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-768x744.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1020x988.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1180x1143.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-960x930.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-375x363.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-520x504.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honey cake and apple upside down cake by Hana from Saul's. \u003ccite>(Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the East Bay, three venerable spots happen to share the same stretch of North Berkeley’s Shattuck Avenue:\u003c/p>\n\u003ch3>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s Restaurant and Delicatessen\u003c/a>, Berkeley\u003c/h3>\n\u003cp>Besides selling Acme’s turban challah, Saul’s features its own dessert creations: traditional moist honey cake and an upside down apple sponge cake are made by an Israeli baker named Hana. And Saul’s Executive chef and co-owner Peter Levitt adds his own spin on a “not-too-sweet apple noodle kugel” (maybe Avi Edri’s mother would even approve). All are available for pick-up Sept 20-21, which are the nights when Saul’s also serves an entire Rosh Hashanah dinner. \u003ca href=\"http://www.saulsdeli.com/rosh-hashanah/\">See menu\u003c/a>. Pre-order/reserve to be sure.\u003c/p>\n\u003ch3>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, Berkeley\u003c/h3>\n\u003cp>The cheese shop and bakery is the (older) sister store to the legendary Cheese Board Pizzeria. The collective is celebrating its 50\u003csup>th\u003c/sup> year and has been making round turban fruited challahs for Rosh Hashanah for the last 45, with dried apricots, golden raisins and currants. Choice of topping: plain, poppy seeds, or mixed seeds. Available Sept. 20, 21 and 29. Order by phone only (510) 549-3183.\u003c/p>\n\u003cfigure id=\"attachment_120622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg\" alt=\"Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.massespastries.com/\">Masse’s Pastries\u003c/a>, Berkeley\u003c/h3>\n\u003cp>If you are looking for something with a little more elegance, master pastry chef Paul Masse’s edible artwork may fill the bill. He trained in New York, worked in Switzerland and opened his intimate, stylish bakery 20 years ago. Paul and wife Marcia are committed to reflecting the cultural diversity of their North Berkeley neighborhood. Their creations honor a calendar full of holidays, from firecracker cakes for Lunar New Year to pomegranate cakes for Yalda, the Persian winter solstice celebration.\u003c/p>\n\u003cp>For Rosh Hashanah, Paul makes several items, including a spiced honey cake (recipe courtesy of a customer's mother in New Jersey), which he studs with pecans and orange slices, and a glazed apple frangipane tart with a hazelnut sablé crust. An apple walnut torte features a walnut sponge cake, caramelized apple compote and cinnamon mascarpone Bavarian crème. Heavenly layers, light as a cloud, and it’s also gluten-free! All cakes will be available starting Sept. 16, until the end of the month. Order by phone (510) 649-1004.\u003c/p>\n\u003cp>Speaking of gluten-free, if you need a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/30/5-dedicated-gluten-free-bakeries-around-the-bay-area/\">\u003cstrong>“Dedicated Gluten Free Bakery”\u003c/strong>\u003c/a> here are two that make Rosh Hashanah treats:\u003c/p>\n\u003ch3>\u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a>, Oakland and San Francisco\u003c/h3>\n\u003cp>Mariposa's G/F honey cake in a bundt spiral, topped with toasted almonds, available Sept. 14-21 and round challah available Sept. 19-21. They also do mail orders all over the country, if you want to send a loved one a G/F Rosh Hashanah treat.\u003c/p>\n\u003cfigure id=\"attachment_120623\" class=\"wp-caption aligncenter\" style=\"max-width: 907px\">\u003cimg class=\"size-full wp-image-120623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg\" alt=\"Mariposa's G/F honey bundt cake.\" width=\"907\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg 907w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-520x391.jpg 520w\" sizes=\"(max-width: 907px) 100vw, 907px\">\u003cfigcaption class=\"wp-caption-text\">Mariposa's G/F honey bundt cake. \u003ccite>(Courtesy Mariposa Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://flourcraftbakery.com/\"> Flour Craft Bakery\u003c/a>, San Anselmo\u003c/h3>\n\u003cp>Owner and pastry chef Heather Hardcastle will make G/F large and small round challahs, and an apple and honey galette, Available Sept. 20-22.\u003c/p>\n\u003cp>Perusing the swarm of honey cake recipes, I am struck by a revelation: they each contain a wet, \"wild card.\" Besides the conventional cake ingredients of honey, flour, oil, spices and eggs, there is a variable fluid: sometimes coffee, tea, orange juice and/or whiskey or bourbon. My grandmother’s black cherry soda is just the liquid outlier that made her honey cake quintessentially hers!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cb>L'Shanah Tovah!\u003c/b>\u003c/em> (Happy New Year)!\u003c/p>\n\n",
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"excerpt": "Honey cake and round challahs are as important as apples and honey to celebrate Rosh Hashanah, the Jewish New Year. The Bay Area has a bevy of bakeries (including gluten-free) making these festive treats. Here's a list of 10 where you can find them.",
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"description": "Honey cake and round challahs are as important as apples and honey to celebrate Rosh Hashanah, the Jewish New Year. The Bay Area has a bevy of bakeries (including gluten-free) making these festive treats. Here's a list of 10 where you can find them.",
"title": "For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too) | KQED",
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"headline": "For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My grandmother swore the secret to her moist Rosh Hashanah honey cake was the black cherry soda she added to the batter. Although I never discovered the origin of her quirky recipe, I have often recreated it to feel close to her memory.\u003c/p>\n\u003cp>This year, if I don’t have time to bake, no worries, as there’s a bevy of bakeries preparing classic treats to celebrate the Jewish New Year 5778 that begins the night of September 20. The traditional way to usher in Rosh Hashanah is with apple slices dipped in honey, signifying a wish for a sweet year ahead. Honey also has a starring role in dark, spiced honey cake, while the apples, which are believed to have healing properties, find their way into various cakes and baked goods. The third member of the edible holiday triumvirate is a round challah, whose circular shape symbolizes the cycle of life. Its chubby braided coils are variously described as a “turban,” “ring,” \"spiral\" or “crown.” The round loaves can be plain, studded with raisins or sprinkled with seeds or nuts.\u003c/p>\n\u003cfigure id=\"attachment_120615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120615\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg\" alt=\"Dipping apple slices in honey is the traditional way to wish for a sweet year ahead.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dipping apple slices in honey is the traditional way to wish for a sweet year ahead. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jewish culture is by no means the only one to link eating sweet things with ensuring a new year filled with sweetness. A similarly optimistic coupling of food and future is enjoyed in New Year dishes from \u003ca href=\"https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/\">Japan\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet\">Vietnam\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats\">Persian Norooz\u003c/a>, to mention only a few. Among the multitude of \u003ca href=\"http://www.latimes.com/projects/la-fo-chinese-new-year-2017/\">meaningful dishes prepared for Chinese New Year\u003c/a>, \u003cem>\u003ca href=\"https://www.chinahighlights.com/travelguide/chinese-food/chinese-new-year-cake.htm\">nian gao \u003c/a>(\u003c/em>\u003cem>higher year\u003c/em>\u003cem>)\u003c/em> is a round, glutinous rice flour cake often decorated by an auspicious character for \"prosperity.\"\u003c/p>\n\u003ch2>Where to find Rosh Hashanah Cakes and Challah in the Bay Area\u003c/h2>\n\u003cp>Although many outlets will have these special breads and cakes available from two days up to a week, to avoid disappointment, it’s a good idea to pre-order, either in person, online or by phone, depending on each store’s preference. Some of the bakeries listed below also have several locations, so it’s best to check directly with the one you are planning to visit.\u003c/p>\n\u003cfigure id=\"attachment_120616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120616\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg\" alt='Acme turban challah with raisins (you can see why they call it a \"turban\")' width=\"1920\" height=\"1645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1020x874.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1180x1011.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-960x823.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-520x446.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme turban challah with raisins (you can see why they call it a \"turban\") \u003ccite>(Courtesy Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.acmebread.com/locations\">Acme Bread\u003c/a>, Berkeley and San Francisco\u003c/h3>\n\u003cp>Turban Challahs, either plain or with raisins\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Berkeley Store\u003c/strong> – Available Sept. 19, 20, 21, 29. They say they are making “plenty” but if you want to be sure, go in person and pre-pay up till two days before you want it.\u003c/p>\n\u003cp>\u003cstrong>SF Ferry Building\u003c/strong> - Available Sept. 19, 20, 21, 29. They will have a few extra for retail sales, but you can go in, order and pre-pay up until noon the day before you want it.\u003c/p>\n\u003ch3>\u003ca href=\"https://www.arizmendibakery.com/\">Arizmendi\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Crown challah, either plain or raisin almond, and a honey tea cake loaf. Available Sept. 20 - 22 and 29 -30. Orders encouraged, call (415) 566-3117. Check with their other locations (San Rafael, Emeryville, Oakland) as each is independently owned.\u003c/p>\n\u003cfigure id=\"attachment_120617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg\" alt=\"Avi Edri, co-owner of Frena Bakery, with one of their honey cakes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avi Edri, co-owner of Frena Bakery, with one of their honey cakes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.frenabakery.com/\">Frena Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>The acclaim is rising for this new Kosher bakery’s Israeli street food: savory stuffed breads, jelly doughnuts and assorted baked goods.\u003c/p>\n\u003cp>In its first nine months, Frena has already attracted a diverse clientele to its SoMa bakery and will now celebrate its first Rosh Hashanah. Co-owner Avi Edri described the two kinds of honey cake they will feature, one made with coffee, the other with orange juice. Do order in advance, as he already has over 1000 pre-orders for honey cake from local schools and other groups.\u003c/p>\n\u003cfigure id=\"attachment_120618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120618\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg\" alt=\"Frena Bakery's traditional honey cake.\" width=\"1000\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-160x194.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-800x968.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-768x929.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-960x1162.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-240x290.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-375x454.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-520x629.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Frena Bakery's traditional honey cake. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since my family is from Eastern Europe (Ashkenazi) and Frena’s owners trace Moroccan, Libyan and Iraqi roots (Sephardic), I was curious whether honey cake was also part of Edri’s family tradition.\u003c/p>\n\u003cp>\"People always say it’s the traditional Rosh Hashanah sweet for Ashenazi Jews,\" agreed Edri, \"but my Libyan grandmother made it and told me she learned from her Libyan grandmother.”\u003c/p>\n\u003cp>Frena will also make round challahs, although not with raisins, which, Edri informed me, interfere with optimal rising. \"The round challah is a symbol for the circle of life,\" he said. \"And the repeating cycle of the year.\"\u003c/p>\n\u003cp>While honey cake is apparently universal for the holidays, Edri informed me that \u003cem>kugel\u003c/em> (a baked pudding or casserole) is definitely an Ashenazi taste. “My mom says it’s too sweet. Sephardics prefer savory baked things. One Rosh Hashanah tradition that is very Sephardic is a bowl of pomegranate seeds eaten with sugar or honey,” Edri told me. (An explanation is that pomegranates are thought to have 613 arils, the same number of commandments in the Torah.)\u003c/p>\n\u003cfigure id=\"attachment_120619\" class=\"wp-caption aligncenter\" style=\"max-width: 1750px\">\u003cimg class=\"size-full wp-image-120619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg\" alt=\"Variations on a spiral challah by Noe Valley Bakery.\" width=\"1750\" height=\"1167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg 1750w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-520x347.jpg 520w\" sizes=\"(max-width: 1750px) 100vw, 1750px\">\u003cfigcaption class=\"wp-caption-text\">Variations on a spiral challah by Noe Valley Bakery. \u003ccite>(Courtesy Noe Valley Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://noevalleybakery.com/collections/rosh-hashanah\">Noe Valley Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Spiral challah, plain or topped with poppy or sesame seeds, Raisin challah topped with almonds. Honey cake, a moist spice cake made with earl grey tea and bourbon and an apple streusel cake.\u003c/p>\n\u003cp>Orders can be placed anytime and picked up at either of the bakery’s locations (Noe Valley and West Portal) between Sept 20-30.\u003c/p>\n\u003cfigure id=\"attachment_120620\" class=\"wp-caption aligncenter\" style=\"max-width: 1152px\">\u003cimg class=\"size-full wp-image-120620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg\" alt=\"Challah with golden raisins by Wise Sons Deli\" width=\"1152\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-960x600.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-520x325.jpg 520w\" sizes=\"(max-width: 1152px) 100vw, 1152px\">\u003cfigcaption class=\"wp-caption-text\">Challah with golden raisins by Wise Sons Deli \u003ccite>(Courtesy Wise Sons Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://wisesonsdeli.com/catering/highholidays/\">Wise Sons Deli\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Round raisin challah, from September 18 to the end of Yom Kippur (September 29-30) at all their locations, plus their retails partners, including Bi-rite Markets, Rainbow Grocery and Good Eggs.\u003c/p>\n\u003cfigure id=\"attachment_120621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg\" alt=\"Honey cake and apple upside down cake by Hana from Saul's.\" width=\"1920\" height=\"1860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-800x775.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-768x744.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1020x988.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1180x1143.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-960x930.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-375x363.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-520x504.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honey cake and apple upside down cake by Hana from Saul's. \u003ccite>(Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the East Bay, three venerable spots happen to share the same stretch of North Berkeley’s Shattuck Avenue:\u003c/p>\n\u003ch3>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s Restaurant and Delicatessen\u003c/a>, Berkeley\u003c/h3>\n\u003cp>Besides selling Acme’s turban challah, Saul’s features its own dessert creations: traditional moist honey cake and an upside down apple sponge cake are made by an Israeli baker named Hana. And Saul’s Executive chef and co-owner Peter Levitt adds his own spin on a “not-too-sweet apple noodle kugel” (maybe Avi Edri’s mother would even approve). All are available for pick-up Sept 20-21, which are the nights when Saul’s also serves an entire Rosh Hashanah dinner. \u003ca href=\"http://www.saulsdeli.com/rosh-hashanah/\">See menu\u003c/a>. Pre-order/reserve to be sure.\u003c/p>\n\u003ch3>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, Berkeley\u003c/h3>\n\u003cp>The cheese shop and bakery is the (older) sister store to the legendary Cheese Board Pizzeria. The collective is celebrating its 50\u003csup>th\u003c/sup> year and has been making round turban fruited challahs for Rosh Hashanah for the last 45, with dried apricots, golden raisins and currants. Choice of topping: plain, poppy seeds, or mixed seeds. Available Sept. 20, 21 and 29. Order by phone only (510) 549-3183.\u003c/p>\n\u003cfigure id=\"attachment_120622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg\" alt=\"Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.massespastries.com/\">Masse’s Pastries\u003c/a>, Berkeley\u003c/h3>\n\u003cp>If you are looking for something with a little more elegance, master pastry chef Paul Masse’s edible artwork may fill the bill. He trained in New York, worked in Switzerland and opened his intimate, stylish bakery 20 years ago. Paul and wife Marcia are committed to reflecting the cultural diversity of their North Berkeley neighborhood. Their creations honor a calendar full of holidays, from firecracker cakes for Lunar New Year to pomegranate cakes for Yalda, the Persian winter solstice celebration.\u003c/p>\n\u003cp>For Rosh Hashanah, Paul makes several items, including a spiced honey cake (recipe courtesy of a customer's mother in New Jersey), which he studs with pecans and orange slices, and a glazed apple frangipane tart with a hazelnut sablé crust. An apple walnut torte features a walnut sponge cake, caramelized apple compote and cinnamon mascarpone Bavarian crème. Heavenly layers, light as a cloud, and it’s also gluten-free! All cakes will be available starting Sept. 16, until the end of the month. Order by phone (510) 649-1004.\u003c/p>\n\u003cp>Speaking of gluten-free, if you need a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/30/5-dedicated-gluten-free-bakeries-around-the-bay-area/\">\u003cstrong>“Dedicated Gluten Free Bakery”\u003c/strong>\u003c/a> here are two that make Rosh Hashanah treats:\u003c/p>\n\u003ch3>\u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a>, Oakland and San Francisco\u003c/h3>\n\u003cp>Mariposa's G/F honey cake in a bundt spiral, topped with toasted almonds, available Sept. 14-21 and round challah available Sept. 19-21. They also do mail orders all over the country, if you want to send a loved one a G/F Rosh Hashanah treat.\u003c/p>\n\u003cfigure id=\"attachment_120623\" class=\"wp-caption aligncenter\" style=\"max-width: 907px\">\u003cimg class=\"size-full wp-image-120623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg\" alt=\"Mariposa's G/F honey bundt cake.\" width=\"907\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg 907w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-520x391.jpg 520w\" sizes=\"(max-width: 907px) 100vw, 907px\">\u003cfigcaption class=\"wp-caption-text\">Mariposa's G/F honey bundt cake. \u003ccite>(Courtesy Mariposa Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://flourcraftbakery.com/\"> Flour Craft Bakery\u003c/a>, San Anselmo\u003c/h3>\n\u003cp>Owner and pastry chef Heather Hardcastle will make G/F large and small round challahs, and an apple and honey galette, Available Sept. 20-22.\u003c/p>\n\u003cp>Perusing the swarm of honey cake recipes, I am struck by a revelation: they each contain a wet, \"wild card.\" Besides the conventional cake ingredients of honey, flour, oil, spices and eggs, there is a variable fluid: sometimes coffee, tea, orange juice and/or whiskey or bourbon. My grandmother’s black cherry soda is just the liquid outlier that made her honey cake quintessentially hers!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cb>L'Shanah Tovah!\u003c/b>\u003c/em> (Happy New Year)!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hazel Southern Bar & Kitchen Looks to Serve Mid-Market with Casual Comfort Food",
"title": "Hazel Southern Bar & Kitchen Looks to Serve Mid-Market with Casual Comfort Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>You could almost walk right by Hazel Southern Bar & Kitchen on Market Street, near Van Ness. But behind the plain bright-colored door, and past the bouncer in front, inside is a surprising spot with 16 TVs, two pool tables, a retro vibe, and tasty enough food to bring in the neighborhood crowds. \u003c/p>\n\u003cfigure id=\"attachment_117038\" class=\"wp-caption aligncenter\" style=\"max-width: 4916px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel.jpg\" alt=\"Over a dozen TVs line the walls\" width=\"4916\" height=\"2509\" class=\"size-full wp-image-117038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel.jpg 4916w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-800x408.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-768x392.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-1020x521.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-1180x602.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-960x490.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-240x122.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-375x191.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-520x265.jpg 520w\" sizes=\"(max-width: 4916px) 100vw, 4916px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Over a dozen TVs line the walls \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's been hard for restaurants to survive in the mid-Market spot. Hazel is in the location of the former short-lived Cadence. In nearby spots, AQ, Bon Marche, and Oro have all had to shut their doors too.\u003c/p>\n\u003cp>What owner Jamie Boatner, previously the partial owner of Sutter Street's Sugar Cafe & Lounge, is betting is that a more casual, fun space can succeed where others have failed. Judging by the soft opening on Friday night, it's not a bad bet. The place was packed with groups snacking around the communal tables, playing pool, and enjoying the well-stocked bar. The three communal tables and booth draw the bulk of the large crowd, but there's also a bar in the back of the space, and a separate section with lounge-like chairs and small tables. In the far back, behind the co-ed bathroom, Hazel's supplies the food for the local jazz club, \u003ca href=\"https://mrtipplessf.com/\" target=\"_blank\">Mr. Tipple’s Recording Studio\u003c/a>.\u003c/p>\n\u003cp>There are still some service kinks to be worked out, as is to be expected somewhat for a soft opening. Most of the crowd, though, seemed not to be high-end food tourists come specifically for the opening, but rather locals who had wandered in looking for good food and a good time. If the service can deliver, the tasty Southern comfort plates will keep drawing them back.\u003c/p>\n\u003cfigure id=\"attachment_117039\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel2.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel2.jpg\" alt=\"The inside of the southern restaurant is done in a retro-style.\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of the southern restaurant is done in a retro-style. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is named Hazel after Boatner's mother, who ran a bar in Cheyenne, Wyoming for most of his life. The recipes are nominally her's, but have been updated by executive chef Casey Hatwig (from the Lark Creek Restaurant Group and Taste on the Fly). These include things like fried chicken, tater tot nachoes, hush puppies, macaroni and cheese, and collard greens. The bar is also well-stocked, with over 100 whiskeys and a handful of specialty cocktails and punches, and it's open even after the kitchen closes a 1 a.m.\u003c/p>\n\u003cfigure id=\"attachment_117042\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel5.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel5.jpg\" alt=\"Hazel's fried chicken\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hazel's fried chicken \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ordering a large entree plate came with two side, which added up to lots of plates spread across the table. We tried small orders of both the BBQ ribs ($17) and fried chicken ($15) -- both signature dishes of the restaurant and both with larger versions available. The ribs were slightly spicy sweet and tender on the bone. These are the kind of ribs you could go to town on, picking every bit of meat clean.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of the two, though, I preferred the fried chicken. The batter was salty and perfectly fried. Yes, I used up a pile of napkins between the BBQ sauce and the fried chicken, but that's why you come here: for tasty and comforting food. Though there were bits of gristle as I got down to the ends, the chicken itself was juicy and not to be missed.\u003c/p>\n\u003cfigure id=\"attachment_117044\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel7.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel7.jpg\" alt=\"BBQ ribs at Hazel\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ ribs at Hazel \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of Hazel's appeal is definitely the Southern sides and appetizers, everything from gator bites to biscuits.\u003c/p>\n\u003cp>Actually, you really want to try the gator bites ($16). The deep-fried alligator and okra, with a tangy marinara sauce, made the perfect appetizer.\u003c/p>\n\u003cfigure id=\"attachment_117043\" class=\"wp-caption aligncenter\" style=\"max-width: 4082px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel6.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel6.jpg\" alt=\"Gator bites and okra\" width=\"4082\" height=\"2381\" class=\"size-full wp-image-117043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6.jpg 4082w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-800x467.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-768x448.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-1020x595.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-1180x688.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-960x560.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-240x140.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-375x219.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-520x303.jpg 520w\" sizes=\"(max-width: 4082px) 100vw, 4082px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gator bites and okra \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For sides we went with classics: collard greens, mac n' cheese, the cheddar & poblano biscuits, and the green beans with caramelized onions.\u003c/p>\n\u003cp>The green beans were crisp and maybe the healthiest tasting thing on our table, while the collard greens were spicy with a bite. And the mac n' cheese comes in a small bowl with baked cheese on top -- creamy once you let it cool down. While there was nothing exceptionally unique about the cheddar & poblano biscuit, the dense slightly sweet biscuit was exactly the kind of southern nibble I was looking for to offset everything else on the table. All sides are $6 if you order them on their own.\u003c/p>\n\u003cfigure id=\"attachment_117041\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel4.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel4.jpg\" alt=\"Green beans, chicken, gator bites, and biscuit plates\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117041\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green beans, chicken, gator bites, and biscuit plates \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cherry on top of all the food is the reasonably priced drinks ($6-15). Along with over 100 whiskeys, there are a dozen beers on tap, a handful of wines, and specialty cocktails and punches, like the apple crisp moonshine ($9) -- which tasted like a very well-done sweet apple cider.\u003c/p>\n\u003cp>However, as has been noted by a number of visitors during the soft opening, there were some definite service kinks to be worked out. Management had a mix-up with tickets not printing in the kitchen early in the evening, which meant that servers and food tickets were going unassigned and unfilled. It caused a back-up and quite a wait between sitting down and ordering. Ultimately, though, after we were accidentally over-charged for the sides, a large discount was thrown on top of our bill for the trouble.\u003c/p>\n\u003cp>It was fun. It wasn't too expensive. And it was delicious comfort. It could work in a spot where others have failed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.hazelsf.com/\" target=\"_blank\">Hazel Southern Bar & Kitchen\u003c/a>\u003c/strong>\u003cbr>\n1446 Market St., San Francisco [\u003ca href=\"https://goo.gl/UnYVuW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 851-8562\u003cbr>\nHours: Kitchen: daily, 5pm-1am; Bar: daily, 5pm-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hazelbarsf\" target=\"_blank\">Hazel Southern Bar & Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hazelbarsf\" target=\"_blank\">@hazelbarsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hazelbarsf/\" target=\"_blank\">HazelBarSF\u003c/a>\u003cbr>\nPrice range: $$ (entrees $15-26)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You could almost walk right by Hazel Southern Bar & Kitchen on Market Street, near Van Ness. But behind the plain bright-colored door, and past the bouncer in front, inside is a surprising spot with 16 TVs, two pool tables, a retro vibe, and tasty enough food to bring in the neighborhood crowds. \u003c/p>\n\u003cfigure id=\"attachment_117038\" class=\"wp-caption aligncenter\" style=\"max-width: 4916px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel.jpg\" alt=\"Over a dozen TVs line the walls\" width=\"4916\" height=\"2509\" class=\"size-full wp-image-117038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel.jpg 4916w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-800x408.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-768x392.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-1020x521.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-1180x602.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-960x490.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-240x122.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-375x191.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-520x265.jpg 520w\" sizes=\"(max-width: 4916px) 100vw, 4916px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Over a dozen TVs line the walls \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's been hard for restaurants to survive in the mid-Market spot. Hazel is in the location of the former short-lived Cadence. In nearby spots, AQ, Bon Marche, and Oro have all had to shut their doors too.\u003c/p>\n\u003cp>What owner Jamie Boatner, previously the partial owner of Sutter Street's Sugar Cafe & Lounge, is betting is that a more casual, fun space can succeed where others have failed. Judging by the soft opening on Friday night, it's not a bad bet. The place was packed with groups snacking around the communal tables, playing pool, and enjoying the well-stocked bar. The three communal tables and booth draw the bulk of the large crowd, but there's also a bar in the back of the space, and a separate section with lounge-like chairs and small tables. In the far back, behind the co-ed bathroom, Hazel's supplies the food for the local jazz club, \u003ca href=\"https://mrtipplessf.com/\" target=\"_blank\">Mr. Tipple’s Recording Studio\u003c/a>.\u003c/p>\n\u003cp>There are still some service kinks to be worked out, as is to be expected somewhat for a soft opening. Most of the crowd, though, seemed not to be high-end food tourists come specifically for the opening, but rather locals who had wandered in looking for good food and a good time. If the service can deliver, the tasty Southern comfort plates will keep drawing them back.\u003c/p>\n\u003cfigure id=\"attachment_117039\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel2.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel2.jpg\" alt=\"The inside of the southern restaurant is done in a retro-style.\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of the southern restaurant is done in a retro-style. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is named Hazel after Boatner's mother, who ran a bar in Cheyenne, Wyoming for most of his life. The recipes are nominally her's, but have been updated by executive chef Casey Hatwig (from the Lark Creek Restaurant Group and Taste on the Fly). These include things like fried chicken, tater tot nachoes, hush puppies, macaroni and cheese, and collard greens. The bar is also well-stocked, with over 100 whiskeys and a handful of specialty cocktails and punches, and it's open even after the kitchen closes a 1 a.m.\u003c/p>\n\u003cfigure id=\"attachment_117042\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel5.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel5.jpg\" alt=\"Hazel's fried chicken\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hazel's fried chicken \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ordering a large entree plate came with two side, which added up to lots of plates spread across the table. We tried small orders of both the BBQ ribs ($17) and fried chicken ($15) -- both signature dishes of the restaurant and both with larger versions available. The ribs were slightly spicy sweet and tender on the bone. These are the kind of ribs you could go to town on, picking every bit of meat clean.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of the two, though, I preferred the fried chicken. The batter was salty and perfectly fried. Yes, I used up a pile of napkins between the BBQ sauce and the fried chicken, but that's why you come here: for tasty and comforting food. Though there were bits of gristle as I got down to the ends, the chicken itself was juicy and not to be missed.\u003c/p>\n\u003cfigure id=\"attachment_117044\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel7.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel7.jpg\" alt=\"BBQ ribs at Hazel\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ ribs at Hazel \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of Hazel's appeal is definitely the Southern sides and appetizers, everything from gator bites to biscuits.\u003c/p>\n\u003cp>Actually, you really want to try the gator bites ($16). The deep-fried alligator and okra, with a tangy marinara sauce, made the perfect appetizer.\u003c/p>\n\u003cfigure id=\"attachment_117043\" class=\"wp-caption aligncenter\" style=\"max-width: 4082px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel6.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel6.jpg\" alt=\"Gator bites and okra\" width=\"4082\" height=\"2381\" class=\"size-full wp-image-117043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6.jpg 4082w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-800x467.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-768x448.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-1020x595.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-1180x688.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-960x560.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-240x140.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-375x219.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-520x303.jpg 520w\" sizes=\"(max-width: 4082px) 100vw, 4082px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gator bites and okra \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For sides we went with classics: collard greens, mac n' cheese, the cheddar & poblano biscuits, and the green beans with caramelized onions.\u003c/p>\n\u003cp>The green beans were crisp and maybe the healthiest tasting thing on our table, while the collard greens were spicy with a bite. And the mac n' cheese comes in a small bowl with baked cheese on top -- creamy once you let it cool down. While there was nothing exceptionally unique about the cheddar & poblano biscuit, the dense slightly sweet biscuit was exactly the kind of southern nibble I was looking for to offset everything else on the table. All sides are $6 if you order them on their own.\u003c/p>\n\u003cfigure id=\"attachment_117041\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel4.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel4.jpg\" alt=\"Green beans, chicken, gator bites, and biscuit plates\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117041\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green beans, chicken, gator bites, and biscuit plates \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cherry on top of all the food is the reasonably priced drinks ($6-15). Along with over 100 whiskeys, there are a dozen beers on tap, a handful of wines, and specialty cocktails and punches, like the apple crisp moonshine ($9) -- which tasted like a very well-done sweet apple cider.\u003c/p>\n\u003cp>However, as has been noted by a number of visitors during the soft opening, there were some definite service kinks to be worked out. Management had a mix-up with tickets not printing in the kitchen early in the evening, which meant that servers and food tickets were going unassigned and unfilled. It caused a back-up and quite a wait between sitting down and ordering. Ultimately, though, after we were accidentally over-charged for the sides, a large discount was thrown on top of our bill for the trouble.\u003c/p>\n\u003cp>It was fun. It wasn't too expensive. And it was delicious comfort. It could work in a spot where others have failed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.hazelsf.com/\" target=\"_blank\">Hazel Southern Bar & Kitchen\u003c/a>\u003c/strong>\u003cbr>\n1446 Market St., San Francisco [\u003ca href=\"https://goo.gl/UnYVuW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 851-8562\u003cbr>\nHours: Kitchen: daily, 5pm-1am; Bar: daily, 5pm-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hazelbarsf\" target=\"_blank\">Hazel Southern Bar & Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hazelbarsf\" target=\"_blank\">@hazelbarsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hazelbarsf/\" target=\"_blank\">HazelBarSF\u003c/a>\u003cbr>\nPrice range: $$ (entrees $15-26)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Stand in Line for Some Sweet Cold Treats at the New Salt & Straw",
"title": "Stand in Line for Some Sweet Cold Treats at the New Salt & Straw",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Generally speaking, I'm not a big fan of high-end ice cream. Dessert is often best without too many bells and whistles, and I've found myself repeatedly underwhelmed by the many highly touted ice cream spots.\u003c/p>\n\u003cp>The new Salt & Straw, however, did not disappoint.\u003c/p>\n\u003cp>Yes, even at 9 p.m. on a Monday, there was a line. And yes, two single scoops (one cone, one cup) and a small brownie sundae cost $24 total after tip. But if you can afford the time and the money, it's worth it.\u003c/p>\n\u003cfigure id=\"attachment_116992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/St-Benoit-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/St-Benoit-1.jpg\" alt=\"The line at Salt & Straw's new Fillmore location.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The line at Salt & Straw's new Fillmore location. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ice-cream-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ice-cream-1.jpg\" alt=\"The serving bar and flavors.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The serving bar and flavors. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Started in Portland in 2011 by Kim and Tyler Malek, Salt & Straw has four locations there, five in Los Angeles, and now one (soon, two) in San Francisco. The first Bay Area spot opened on Fillmore Street two weeks ago, with a second location expected later this year in Hayes Valley. The appeal for that long line out the door is in the high-quality ingredients, typically sourced from local purveyors like Sightglass Coffee and Dandelion Chocolate here, and the handmade one-of-a-kind flavor combinations. Most famously that's included things like pear and blue cheese, or Oregon ham soft serve -- neither of which are available in San Francisco yet. The duo has also partnered with breweries and even school kids to create new flavors.\u003c/p>\n\u003cp>Most notably, they've created locally-inspired limited time flavors that change monthly. For San Francisco in April that includes: cinnamon ancho and cajeta, with goat cheese from Tomales Farmstead Creamery; green apple mayo sherbet, made with apple juice from the Sierra Nevada foothills, apple cider vinegar from Sonoma, and Berkeley olive oil; cascara shrub with candied hibiscus, from coffee bean and apple cider vinegar shrub from Berkeley; strawberry coriander leaf sorbet, with a coriander leaf essence from Mandy Aftel of Aftelier Perfumes; and caramelized almond s'mores, made with Annie's graham crackers and Feve Artisan Chocolatier almonds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The store, itself, also has local touches, with designs from local artists and a shelf of treats or odds and ends you can buy.\u003c/p>\n\u003cfigure id=\"attachment_116994\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o.jpg\" alt=\"Carmalized almond s'mores\" width=\"2048\" height=\"2045\" class=\"size-full wp-image-116994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-800x799.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-768x767.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-1020x1019.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-1180x1178.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-960x959.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-375x374.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-520x519.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-150x150.jpg 150w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carmalized almond s'mores \u003ccite>(Courtesy of Salt & Straw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried the carmalized almond s'mores. The bite from the caramel and the salt of the almond mixed perfectly with the chocolate and graham crackers. More than many s'mores flavors at other ice cream shops, you could really taste the graham crackers, which added a nice after-taste.\u003c/p>\n\u003cfigure id=\"attachment_116990\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ice-cream-2.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ice-cream-2-1020x1360.jpg\" alt=\"Salted honey marshmallow and walnuts in a fresh cone.\" width=\"640\" height=\"853\" class=\"size-large wp-image-116990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted honey marshmallow and walnuts in a fresh cone. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the speciality flavors attract all the attention, don't ignore the classics, which take up the other half of the chalkboard menu. These include things like salted ganache, and sea salt with caramel ribbons. My favorite flavor was the classic salted honey marshmallow and walnuts. It was a perfect blend of salty and sweet.\u003c/p>\n\u003cp>Plus, waffle cones are made fresh behind the counter -- and smell as delicious as they taste. You can order a single ($5) or double scoop ($7), split your scoops among different flavors, and add extras like sprinkles, salt, or a fresh waffle cone. If you really can't decide, tasting flights of four flavors for $11 might be the way to go. They come in four small glass bowls on a board, much like a beer tasting flight.\u003c/p>\n\u003cp>Or, simply order a pint out of the freezer and skip the line. You can also join \u003ca href=\"http://saltandstraw.com/seasonal-pints-club/\" target=\"_blank\">the Pints Club\u003c/a> to have five pints of the seasonal flavors delivered straight to your door.\u003c/p>\n\u003cfigure id=\"attachment_116996\" class=\"wp-caption aligncenter\" style=\"max-width: 1480px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o.jpg\" alt=\"Pints are available\" width=\"1480\" height=\"2048\" class=\"size-full wp-image-116996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o.jpg 1480w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-160x221.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-800x1107.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-768x1063.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-1020x1411.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-1180x1633.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-960x1328.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-240x332.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-375x519.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-520x720.jpg 520w\" sizes=\"(max-width: 1480px) 100vw, 1480px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pints are available \u003ccite>(Courtesy of Salt & Straw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last thing on the menu are the special sundaes and shakes. The brownie sundae seemed like a good test of an ice cream shop standard. We tried it with their doublefold vanilla, handmade brownies, hot fudge, and hazelnuts. That sounds like a huge dish, but it wasn't. It came in the regular-sized small cup, with the brownie packed at the bottom. While it was rich and filling, it was probably my least favorite of the things we tried -- just because the bar for unique flavor combinations was so high.\u003c/p>\n\u003cp>I had been prepared to be underwhelmed, but instead was impressed by the fresh and creative ice cream. Get yourself in line. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://saltandstraw.com/\" target=\"_blank\">Salt & Straw\u003c/a>\u003c/strong>\u003cbr>\n2201 Fillmore St., San Francisco [\u003ca href=\"https://goo.gl/Lo87aq\" target=\"_blank\">map\u003c/a>]\u003cbr>\n(415) 829-2803\u003cbr>\nHours: daily, 11 am. to 11 p.m.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SaltandStraw/\" target=\"_blank\">Salt & Straw Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saltandstraw\" target=\"_blank\">@saltandstraw\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/saltandstraw/?hl=en\" target=\"_blank\">SaltandStraw\u003c/a>\u003cbr>\nPrice range: $$ ($5/scoop)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Generally speaking, I'm not a big fan of high-end ice cream. Dessert is often best without too many bells and whistles, and I've found myself repeatedly underwhelmed by the many highly touted ice cream spots.\u003c/p>\n\u003cp>The new Salt & Straw, however, did not disappoint.\u003c/p>\n\u003cp>Yes, even at 9 p.m. on a Monday, there was a line. And yes, two single scoops (one cone, one cup) and a small brownie sundae cost $24 total after tip. But if you can afford the time and the money, it's worth it.\u003c/p>\n\u003cfigure id=\"attachment_116992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/St-Benoit-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/St-Benoit-1.jpg\" alt=\"The line at Salt & Straw's new Fillmore location.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/St-Benoit-1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The line at Salt & Straw's new Fillmore location. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ice-cream-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ice-cream-1.jpg\" alt=\"The serving bar and flavors.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116989\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The serving bar and flavors. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Started in Portland in 2011 by Kim and Tyler Malek, Salt & Straw has four locations there, five in Los Angeles, and now one (soon, two) in San Francisco. The first Bay Area spot opened on Fillmore Street two weeks ago, with a second location expected later this year in Hayes Valley. The appeal for that long line out the door is in the high-quality ingredients, typically sourced from local purveyors like Sightglass Coffee and Dandelion Chocolate here, and the handmade one-of-a-kind flavor combinations. Most famously that's included things like pear and blue cheese, or Oregon ham soft serve -- neither of which are available in San Francisco yet. The duo has also partnered with breweries and even school kids to create new flavors.\u003c/p>\n\u003cp>Most notably, they've created locally-inspired limited time flavors that change monthly. For San Francisco in April that includes: cinnamon ancho and cajeta, with goat cheese from Tomales Farmstead Creamery; green apple mayo sherbet, made with apple juice from the Sierra Nevada foothills, apple cider vinegar from Sonoma, and Berkeley olive oil; cascara shrub with candied hibiscus, from coffee bean and apple cider vinegar shrub from Berkeley; strawberry coriander leaf sorbet, with a coriander leaf essence from Mandy Aftel of Aftelier Perfumes; and caramelized almond s'mores, made with Annie's graham crackers and Feve Artisan Chocolatier almonds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The store, itself, also has local touches, with designs from local artists and a shelf of treats or odds and ends you can buy.\u003c/p>\n\u003cfigure id=\"attachment_116994\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o.jpg\" alt=\"Carmalized almond s'mores\" width=\"2048\" height=\"2045\" class=\"size-full wp-image-116994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-800x799.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-768x767.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-1020x1019.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-1180x1178.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-960x959.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-375x374.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-520x519.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/18077365_1303435339710746_1839909151321124394_o-150x150.jpg 150w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carmalized almond s'mores \u003ccite>(Courtesy of Salt & Straw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried the carmalized almond s'mores. The bite from the caramel and the salt of the almond mixed perfectly with the chocolate and graham crackers. More than many s'mores flavors at other ice cream shops, you could really taste the graham crackers, which added a nice after-taste.\u003c/p>\n\u003cfigure id=\"attachment_116990\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ice-cream-2.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ice-cream-2-1020x1360.jpg\" alt=\"Salted honey marshmallow and walnuts in a fresh cone.\" width=\"640\" height=\"853\" class=\"size-large wp-image-116990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ice-cream-2-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted honey marshmallow and walnuts in a fresh cone. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the speciality flavors attract all the attention, don't ignore the classics, which take up the other half of the chalkboard menu. These include things like salted ganache, and sea salt with caramel ribbons. My favorite flavor was the classic salted honey marshmallow and walnuts. It was a perfect blend of salty and sweet.\u003c/p>\n\u003cp>Plus, waffle cones are made fresh behind the counter -- and smell as delicious as they taste. You can order a single ($5) or double scoop ($7), split your scoops among different flavors, and add extras like sprinkles, salt, or a fresh waffle cone. If you really can't decide, tasting flights of four flavors for $11 might be the way to go. They come in four small glass bowls on a board, much like a beer tasting flight.\u003c/p>\n\u003cp>Or, simply order a pint out of the freezer and skip the line. You can also join \u003ca href=\"http://saltandstraw.com/seasonal-pints-club/\" target=\"_blank\">the Pints Club\u003c/a> to have five pints of the seasonal flavors delivered straight to your door.\u003c/p>\n\u003cfigure id=\"attachment_116996\" class=\"wp-caption aligncenter\" style=\"max-width: 1480px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o.jpg\" alt=\"Pints are available\" width=\"1480\" height=\"2048\" class=\"size-full wp-image-116996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o.jpg 1480w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-160x221.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-800x1107.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-768x1063.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-1020x1411.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-1180x1633.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-960x1328.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-240x332.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-375x519.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/15129608_1145506872170261_3463471780641975536_o-520x720.jpg 520w\" sizes=\"(max-width: 1480px) 100vw, 1480px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pints are available \u003ccite>(Courtesy of Salt & Straw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last thing on the menu are the special sundaes and shakes. The brownie sundae seemed like a good test of an ice cream shop standard. We tried it with their doublefold vanilla, handmade brownies, hot fudge, and hazelnuts. That sounds like a huge dish, but it wasn't. It came in the regular-sized small cup, with the brownie packed at the bottom. While it was rich and filling, it was probably my least favorite of the things we tried -- just because the bar for unique flavor combinations was so high.\u003c/p>\n\u003cp>I had been prepared to be underwhelmed, but instead was impressed by the fresh and creative ice cream. Get yourself in line. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://saltandstraw.com/\" target=\"_blank\">Salt & Straw\u003c/a>\u003c/strong>\u003cbr>\n2201 Fillmore St., San Francisco [\u003ca href=\"https://goo.gl/Lo87aq\" target=\"_blank\">map\u003c/a>]\u003cbr>\n(415) 829-2803\u003cbr>\nHours: daily, 11 am. to 11 p.m.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SaltandStraw/\" target=\"_blank\">Salt & Straw Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saltandstraw\" target=\"_blank\">@saltandstraw\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/saltandstraw/?hl=en\" target=\"_blank\">SaltandStraw\u003c/a>\u003cbr>\nPrice range: $$ ($5/scoop)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Credibles is Changing the Way Food Businesses Raise Cash",
"title": "Credibles is Changing the Way Food Businesses Raise Cash",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When \u003ca href=\"http://noevalleybakery.com/\" target=\"_blank\">Noe Valley Bakery\u003c/a> wanted to open a second location, they didn’t ask a bank or angel investors for financing. Instead, they turned to their customers—a loyal bunch who had grown with the company during the twenty years at their original location. The owners asked those customers to start a prepaid tab at their new West Portal shop, allowing the bakery to raise start-up costs, while also ensuring a steady flow of traffic to the new location. The unusual proposition worked. The bakery raised over $10,000, and opened the \u003ca href=\"https://www.hoodline.com/2017/03/noe-valley-bakery-debuts-second-location-in-west-portal\" target=\"_blank\">West Portal location\u003c/a> at the end of March.\u003c/p>\n\u003cp>The bakery’s successful opening, in a time when many Bay Area restaurants are \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/27/heres-why-2016-was-rough-for-bay-area-restaurants/\" target=\"_blank\">struggling with money issues\u003c/a>, was the result of San Francisco’s \u003ca href=\"https://credibles.co/\" target=\"_blank\">Credibles\u003c/a>, a company that provides a way for customers to financially support their favorite food businesses. Customers prepay a business—starting a tab with their local butcher shop, coffee shop, or dairy farm—which they draw from on subsequent visits. Instead of pulling out their wallets, Credibles customers get purchases subtracted from their tab.\u003c/p>\n\u003cfigure id=\"attachment_116964\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/Credibles-logo-highres.png\" alt=\"Credibles helps customers fund their favorite food businesses.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-160x160.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-800x800.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-768x768.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-1020x1020.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-1180x1180.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-960x960.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-240x240.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-375x375.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-520x520.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-150x150.png 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Credibles helps customers fund their favorite food businesses. \u003ccite>(Credibles )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a simple model, but it can make a big difference to small food businesses, who love it because it helps remove the economic uncertainty that comes in the food world. It’s particularly helpful for farmers, who have to put money upfront for a season’s crops, uncertain if they’ll make it back at farmers markets months later. For retail businesses it’s an easy way to raise money for big expenses, like another location or a new roasting machine, while gaining a group of confirmed customers: the company says that customers who prepay return to the business one-and-a-half to two times more often than they previously did.\u003c/p>\n\u003cp>For customers, Credibles offers a simple way to invest in the success of a local business without having to change their daily routine. Many businesses offer an incentive for a larger prepayment: If you prepay $400 at Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/\" target=\"_blank\">Local Butcher Shop\u003c/a>, \u003ca href=\"https://credibles.co/offering/local-butcher\" target=\"_blank\">you’ll get $440 in credit\u003c/a>. It’s also convenient. Businesses simply note that a person is paying with their Credibles account, so customers can still make purchases if they’ve forgot their wallet. It’s like being a VIP at your neighborhood’s organic fruit farm.\u003c/p>\n\u003cp>Credibles was started in San Francisco in 2014 by founder Arno Hesse. Hesse, who describes himself as a “bank executive in recovery,” is part of the “\u003ca href=\"https://slowmoney.org/\" target=\"_blank\">slow money\u003c/a>” movement, which provides sustainable financing for local food ventures. He was with some fellow investors at a chicken ranch in Vacaville that they had provided with a group loan. Don’t worry about the loan’s interest, Hesse told the farmer. Just pay it in eggs. The farmer thought for a moment. Could she pay the entire loan back in eggs? she asked.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sorry, Hesse told her. There were only so many eggs he could eat. Besides, he joked, his doctor had warned him about his cholesterol levels. “Unfortunately I’m not in the business of peddling egg credits,” he remembers telling her.\u003c/p>\n\u003cp>But on the drive home, Hesse and the other investors started talking. What if they created a system where businesses could repay loans from customers with edible credits? It would be a particularly good fit for food companies. Unlike a winery, for example, where people might buy a case and not need to come back for months at a time, customers constantly return to the same food businesses.\u003c/p>\n\u003cp>After a trial period in 2013, Credibles launched in 2014. It started with just a handful of Bay Area businesses, and is now available in several hundred businesses across ten states. While it serves as a kind of loan for the businesses, the company legally falls under the same regulations as gift cards.\u003c/p>\n\u003cfigure id=\"attachment_116962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/10329780_758398874191474_2330393922114283659_o.jpg\" alt=\"Produce at the Mandela Foods Cooperative.\" width=\"1920\" height=\"1323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/10329780_758398874191474_2330393922114283659_o.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/10329780_758398874191474_2330393922114283659_o-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/10329780_758398874191474_2330393922114283659_o-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/10329780_758398874191474_2330393922114283659_o-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/10329780_758398874191474_2330393922114283659_o-1020x703.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/10329780_758398874191474_2330393922114283659_o-1180x813.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/10329780_758398874191474_2330393922114283659_o-960x662.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/10329780_758398874191474_2330393922114283659_o-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/10329780_758398874191474_2330393922114283659_o-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/10329780_758398874191474_2330393922114283659_o-520x358.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Produce at the Mandela Foods Cooperative. \u003ccite>(Mandela Foods Cooperative/Credibles )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Credible’s biggest challenge is getting the word out, and convincing food businesses to add another computer program to their setup. “A lot of food businesses are distinctly off line,” said Hesse. “We have been testing out fliers and signs in businesses, getting the word out to the customer that this is the new thing. When people get a chance to see what it is, people say, ‘Oh it’s so simple.’”\u003c/p>\n\u003cp>Another challenge is the rise in alternative ways to pay for things. In recent years, technologies from bitcoins to Apple Pay have promised to revolutionize the way we spend money. Credibles is the rare new payment method that relies less on technology, not more. Yes, they have an app so customers can track how much credit they have left, but the strength of the Credibles system comes from the in-person connection between customer and producer, Hesse said. The Credibles website references \u003cem>Cheers\u003c/em>, and it’s obvious that that’s the kind of of local camaraderie Hesse wants to foster. “Apple Pay and Android Pay, they do \u003ca href=\"https://support.google.com/androidpay/merchant/answer/6345242?hl=en\" target=\"_blank\">virtualized tokens \u003c/a>that can be used only once to minimize the transaction for security,” he said. “Our security token is somebody [saying], ‘Oh, it’s the [customer’s] face.’ We know each other.”\u003c/p>\n\u003cfigure id=\"attachment_116963\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116963\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/c9213d65-762e-4291-a420-aa3784c88fc8.jpg\" alt=\"Credibles partnered with Oakland's Mandela Foods Cooperative for their Fresh Creds program, which incentives customers to purchase produce.\" width=\"1920\" height=\"2488\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/c9213d65-762e-4291-a420-aa3784c88fc8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/c9213d65-762e-4291-a420-aa3784c88fc8-160x207.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/c9213d65-762e-4291-a420-aa3784c88fc8-800x1037.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/c9213d65-762e-4291-a420-aa3784c88fc8-768x995.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/c9213d65-762e-4291-a420-aa3784c88fc8-1020x1322.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/c9213d65-762e-4291-a420-aa3784c88fc8-1180x1529.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/c9213d65-762e-4291-a420-aa3784c88fc8-960x1244.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/c9213d65-762e-4291-a420-aa3784c88fc8-240x311.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/c9213d65-762e-4291-a420-aa3784c88fc8-375x486.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/c9213d65-762e-4291-a420-aa3784c88fc8-520x674.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Credibles partnered with Oakland's Mandela Foods Cooperative for their Fresh Creds program, which incentives customers to purchase produce. \u003ccite>(Mandela Foods Cooperative/Credibles )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There have been several success stories like the Noe Valley Bakery. There’s the \u003ca href=\"https://credibles.co/offering/markegard\" target=\"_blank\">Markegard Family Ranch\u003c/a> near Pescadero, which sells its humanely-raised meat through a Credibles-supported CSA. There’s \u003ca href=\"https://credibles.co/offering/drivers\" target=\"_blank\">Driver’s Market\u003c/a> in Sausalito, which marshaled a small army of “Designated Drivers” to prepay for their groceries, so the store can recover from the cost of a blown generator. Hesse is proud of those stories. But he’s especially proud of the work they’re doing with \u003ca href=\"http://www.mandelamarketplace.org/\" target=\"_blank\">Mandela MarketPlace\u003c/a>. The nonprofit uses Credibles to run their \u003ca href=\"https://credibles.co/offering/fresh-creds\" target=\"_blank\">Fresh Creds program\u003c/a> at stores like the Mandela Foods Cooperative, where for every dollar SNAP customers spend on produce, they get 50 cents of credit to spend on fruits and vegetables.\u003c/p>\n\u003cp>Hesse wants Credibles to be used for projects big and small, as helpful a source of funding for projects in food deserts as it is for those in wealthy Marin neighborhoods. In the future, the disenchanted former banking executive wants Credibles to be used as frequently as the bank loans of his previous life.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“We would love if this becomes mainstream. Even a busy family with four kids and two earners can get involved in this,” he said. “We’re all eating, we're all consumers, but only a few people are investors and funders. We want to turn that around.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When \u003ca href=\"http://noevalleybakery.com/\" target=\"_blank\">Noe Valley Bakery\u003c/a> wanted to open a second location, they didn’t ask a bank or angel investors for financing. Instead, they turned to their customers—a loyal bunch who had grown with the company during the twenty years at their original location. The owners asked those customers to start a prepaid tab at their new West Portal shop, allowing the bakery to raise start-up costs, while also ensuring a steady flow of traffic to the new location. The unusual proposition worked. The bakery raised over $10,000, and opened the \u003ca href=\"https://www.hoodline.com/2017/03/noe-valley-bakery-debuts-second-location-in-west-portal\" target=\"_blank\">West Portal location\u003c/a> at the end of March.\u003c/p>\n\u003cp>The bakery’s successful opening, in a time when many Bay Area restaurants are \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/27/heres-why-2016-was-rough-for-bay-area-restaurants/\" target=\"_blank\">struggling with money issues\u003c/a>, was the result of San Francisco’s \u003ca href=\"https://credibles.co/\" target=\"_blank\">Credibles\u003c/a>, a company that provides a way for customers to financially support their favorite food businesses. Customers prepay a business—starting a tab with their local butcher shop, coffee shop, or dairy farm—which they draw from on subsequent visits. Instead of pulling out their wallets, Credibles customers get purchases subtracted from their tab.\u003c/p>\n\u003cfigure id=\"attachment_116964\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/Credibles-logo-highres.png\" alt=\"Credibles helps customers fund their favorite food businesses.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-160x160.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-800x800.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-768x768.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-1020x1020.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-1180x1180.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-960x960.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-240x240.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-375x375.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-520x520.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/Credibles-logo-highres-150x150.png 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Credibles helps customers fund their favorite food businesses. \u003ccite>(Credibles )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a simple model, but it can make a big difference to small food businesses, who love it because it helps remove the economic uncertainty that comes in the food world. It’s particularly helpful for farmers, who have to put money upfront for a season’s crops, uncertain if they’ll make it back at farmers markets months later. For retail businesses it’s an easy way to raise money for big expenses, like another location or a new roasting machine, while gaining a group of confirmed customers: the company says that customers who prepay return to the business one-and-a-half to two times more often than they previously did.\u003c/p>\n\u003cp>For customers, Credibles offers a simple way to invest in the success of a local business without having to change their daily routine. Many businesses offer an incentive for a larger prepayment: If you prepay $400 at Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/\" target=\"_blank\">Local Butcher Shop\u003c/a>, \u003ca href=\"https://credibles.co/offering/local-butcher\" target=\"_blank\">you’ll get $440 in credit\u003c/a>. It’s also convenient. Businesses simply note that a person is paying with their Credibles account, so customers can still make purchases if they’ve forgot their wallet. It’s like being a VIP at your neighborhood’s organic fruit farm.\u003c/p>\n\u003cp>Credibles was started in San Francisco in 2014 by founder Arno Hesse. Hesse, who describes himself as a “bank executive in recovery,” is part of the “\u003ca href=\"https://slowmoney.org/\" target=\"_blank\">slow money\u003c/a>” movement, which provides sustainable financing for local food ventures. He was with some fellow investors at a chicken ranch in Vacaville that they had provided with a group loan. Don’t worry about the loan’s interest, Hesse told the farmer. Just pay it in eggs. The farmer thought for a moment. Could she pay the entire loan back in eggs? she asked.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sorry, Hesse told her. There were only so many eggs he could eat. Besides, he joked, his doctor had warned him about his cholesterol levels. “Unfortunately I’m not in the business of peddling egg credits,” he remembers telling her.\u003c/p>\n\u003cp>But on the drive home, Hesse and the other investors started talking. What if they created a system where businesses could repay loans from customers with edible credits? It would be a particularly good fit for food companies. Unlike a winery, for example, where people might buy a case and not need to come back for months at a time, customers constantly return to the same food businesses.\u003c/p>\n\u003cp>After a trial period in 2013, Credibles launched in 2014. It started with just a handful of Bay Area businesses, and is now available in several hundred businesses across ten states. While it serves as a kind of loan for the businesses, the company legally falls under the same regulations as gift cards.\u003c/p>\n\u003cfigure id=\"attachment_116962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/10329780_758398874191474_2330393922114283659_o.jpg\" alt=\"Produce at the Mandela Foods Cooperative.\" width=\"1920\" height=\"1323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/10329780_758398874191474_2330393922114283659_o.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/10329780_758398874191474_2330393922114283659_o-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/10329780_758398874191474_2330393922114283659_o-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/10329780_758398874191474_2330393922114283659_o-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/10329780_758398874191474_2330393922114283659_o-1020x703.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/10329780_758398874191474_2330393922114283659_o-1180x813.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/10329780_758398874191474_2330393922114283659_o-960x662.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/10329780_758398874191474_2330393922114283659_o-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/10329780_758398874191474_2330393922114283659_o-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/10329780_758398874191474_2330393922114283659_o-520x358.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Produce at the Mandela Foods Cooperative. \u003ccite>(Mandela Foods Cooperative/Credibles )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Credible’s biggest challenge is getting the word out, and convincing food businesses to add another computer program to their setup. “A lot of food businesses are distinctly off line,” said Hesse. “We have been testing out fliers and signs in businesses, getting the word out to the customer that this is the new thing. When people get a chance to see what it is, people say, ‘Oh it’s so simple.’”\u003c/p>\n\u003cp>Another challenge is the rise in alternative ways to pay for things. In recent years, technologies from bitcoins to Apple Pay have promised to revolutionize the way we spend money. Credibles is the rare new payment method that relies less on technology, not more. Yes, they have an app so customers can track how much credit they have left, but the strength of the Credibles system comes from the in-person connection between customer and producer, Hesse said. The Credibles website references \u003cem>Cheers\u003c/em>, and it’s obvious that that’s the kind of of local camaraderie Hesse wants to foster. “Apple Pay and Android Pay, they do \u003ca href=\"https://support.google.com/androidpay/merchant/answer/6345242?hl=en\" target=\"_blank\">virtualized tokens \u003c/a>that can be used only once to minimize the transaction for security,” he said. “Our security token is somebody [saying], ‘Oh, it’s the [customer’s] face.’ We know each other.”\u003c/p>\n\u003cfigure id=\"attachment_116963\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116963\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/c9213d65-762e-4291-a420-aa3784c88fc8.jpg\" alt=\"Credibles partnered with Oakland's Mandela Foods Cooperative for their Fresh Creds program, which incentives customers to purchase produce.\" width=\"1920\" height=\"2488\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/c9213d65-762e-4291-a420-aa3784c88fc8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/c9213d65-762e-4291-a420-aa3784c88fc8-160x207.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/c9213d65-762e-4291-a420-aa3784c88fc8-800x1037.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/c9213d65-762e-4291-a420-aa3784c88fc8-768x995.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/c9213d65-762e-4291-a420-aa3784c88fc8-1020x1322.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/c9213d65-762e-4291-a420-aa3784c88fc8-1180x1529.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/c9213d65-762e-4291-a420-aa3784c88fc8-960x1244.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/c9213d65-762e-4291-a420-aa3784c88fc8-240x311.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/c9213d65-762e-4291-a420-aa3784c88fc8-375x486.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/c9213d65-762e-4291-a420-aa3784c88fc8-520x674.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Credibles partnered with Oakland's Mandela Foods Cooperative for their Fresh Creds program, which incentives customers to purchase produce. \u003ccite>(Mandela Foods Cooperative/Credibles )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There have been several success stories like the Noe Valley Bakery. There’s the \u003ca href=\"https://credibles.co/offering/markegard\" target=\"_blank\">Markegard Family Ranch\u003c/a> near Pescadero, which sells its humanely-raised meat through a Credibles-supported CSA. There’s \u003ca href=\"https://credibles.co/offering/drivers\" target=\"_blank\">Driver’s Market\u003c/a> in Sausalito, which marshaled a small army of “Designated Drivers” to prepay for their groceries, so the store can recover from the cost of a blown generator. Hesse is proud of those stories. But he’s especially proud of the work they’re doing with \u003ca href=\"http://www.mandelamarketplace.org/\" target=\"_blank\">Mandela MarketPlace\u003c/a>. The nonprofit uses Credibles to run their \u003ca href=\"https://credibles.co/offering/fresh-creds\" target=\"_blank\">Fresh Creds program\u003c/a> at stores like the Mandela Foods Cooperative, where for every dollar SNAP customers spend on produce, they get 50 cents of credit to spend on fruits and vegetables.\u003c/p>\n\u003cp>Hesse wants Credibles to be used for projects big and small, as helpful a source of funding for projects in food deserts as it is for those in wealthy Marin neighborhoods. In the future, the disenchanted former banking executive wants Credibles to be used as frequently as the bank loans of his previous life.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We would love if this becomes mainstream. Even a busy family with four kids and two earners can get involved in this,” he said. “We’re all eating, we're all consumers, but only a few people are investors and funders. We want to turn that around.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 6 Favorite Juice Bars In Berkeley and Oakland",
"title": "Bay Area Bites Guide to 6 Favorite Juice Bars In Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>With the holiday season--including its rivers of booze and mountains of sugary treats--increasingly far behind us, people are already far along in their campaigns of aggressive healthfulness. Luckily, there’s no better way to atone for any number of booze and butter-related sins than with a 24 oz compostable cup full of liquefied greens--and even luckier for you and your liver, the East Bay has no shortage of places to get green juices and smoothies. (As for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/30/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit/\" target=\"_blank\">contentious question\u003c/a> of whether or not juicing is actually good for you? That’s for you to decide) Here are six favorites in Berkeley and Oakland. And if we missed yours, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_105862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2129.jpg\" alt=\"The Radical Radiance juice and Kalein’ It smoothie from Cafe Crush in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Radical Radiance juice and Kalein’ It smoothie from Cafe Crush in Oakland \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Piedmont Ave’s unpretentious \u003ca href=\"http://www.cafecrush.org/\" target=\"_blank\">\u003cstrong>Cafe Crush\u003c/strong>\u003c/a> has a list of rules on its wall, and one of them states that “Happiness and healthfulness are meant to be fun.” It’s a rule that’s carried throughout the store, from it’s calming blue walls (and random decorations like a vintage fridge door), punny drink names and the cheeky sign on the door: “It’s not like drinking a salad: it is drinking a salad.”\u003c/p>\n\u003cp>Their menu is vast, encompassing juices, vegetable and fruit smoothies, and their combinations are interesting: ingredients include red cabbage, passion fruit juice and hemp seeds. Inspired by a \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/01/for-the-new-year-celebrate-your-generous-liver-with-these-8-cleansing-foods/\" target=\"_blank\">recent Bay Area Bites post\u003c/a>, I tried a juice with beets--the \u003cstrong>Radical Radiance\u003c/strong>, which along with beets had cucumber, celery, green tea and acai. I’m not sure if it reduced my “body and skin stress” like it claimed, but it was pleasantly vegetal and not too sweet. A \u003cstrong>Kalein’ It\u003c/strong> smoothie had a tropical flavor from the banana and passionfruit, with a subtle bite of coconut. The cheery service--I noticed a worker delivering a customer’s smoothie to their car while it was raining--is another plus.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafecrush.org/\" target=\"_blank\">\u003cstrong>Cafe Crush\u003c/strong>\u003c/a>\u003cbr>\n3943 Piedmont Ave. [\u003ca href=\"https://goo.gl/maps/EjKHit7dbWG2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 788-4278\u003cbr>\nHours: Mon-Fri 7:30am-6pm; Sat-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CafeCrush/\" target=\"_blank\">Cafe Crush\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105866\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2175.jpg\" alt=\"A JBC kale smoothie and Veggie Patch from North Berkeley's Juice Bar Collective\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A JBC kale smoothie and Veggie Patch from North Berkeley's Juice Bar Collective \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Gourmet Ghetto’s \u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/a> is an institution--the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/16/lessons-from-berkeleys-juice-bar-collective/\" target=\"_blank\">worker-owned collective\u003c/a> has been in business since 1976. And it still holds a central place in the community. On a recent weekday, there was a line out the tiny shop’s storefront that spilled onto the sidewalk. One customer took in the shop’s mail for them. Another asked about a collective member that had recently passed away.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their enduring success suggests that they haven’t felt the need to keep up with recent trends. The small collection of smoothies and juices mainly focus on the old guard of fresh squeezed juices: carrot, orange, beet, with nary a quirkily named spinach juice in sight. \u003cstrong>The Veggie Patch\u003c/strong> (carrot, beet, celery, ginger and orange) was a beautiful burgundy color and tasty, if assertively beet forward. A \u003cstrong>JBC Kale\u003c/strong> smoothie with banana, kale, apple and carrot and orange juices was easy to drink, and the taste of kale was well-hidden behind an army of fruits. In keeping with the neighborhood--and to be fair, the cost associated with ensuring everything is organic--prices are exorbitant. The Veggie Patch was $8.50 for 16 oz. A banana smoothie--simply a banana blended with milk and nutmeg is $5.75. But with a place like this, you’re not coming for the deals. You’re coming for the purity of their ingredients, its history, or even just to admire the \u003ca href=\"http://www.juicebarcollective.com/menu/\" target=\"_blank\">impressive output\u003c/a> of their minuscule kitchen: a steady stream of grain salads, vegan pies, and vegetarian banh mis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/a>\u003cbr>\n2114 Vine St. [\u003ca href=\"https://goo.gl/maps/hbq1gu1CeXx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 548-8473\u003cbr>\nHours: Mon-Sat 10am-4pm; Sat 4pm-12am; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuiceBarCollective\" target=\"_blank\">Juice Bar Collective\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2143.jpg\" alt=\"A Collagen Blues juice and Almond Strawberry Joy smoothie from Marana Cafe in Oakland\" width=\"1920\" height=\"1369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-1440x1027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-1180x841.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-960x685.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Collagen Blues juice and Almond Strawberry Joy smoothie from Marana Cafe in Oakland \u003ccite>(Shelby Pop)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just a few blocks away from the bustle of downtown Oakland, \u003ca href=\"http://maranacafe.com\" target=\"_blank\">\u003cstrong>Marana Cafe\u003c/strong>\u003c/a> is tucked away on 19th between the Fox Theater and Henry Kaiser Park. It’s a pleasant, unpretentious space--there’s a hand-drawn illustration of \u003ca href=\"https://en.wikipedia.org/wiki/Stephen_Curry#Davidson_College_Records\" target=\"_blank\">Steph Curry\u003c/a> by the napkins--with an extensive food and beer menu (and a lengthy mimosa menu). Like many juice bars, the names serve as both health claims and wrestling names: Iron Fist, Hypertension Destroyer, Day Charger. There are a few unique pairings like the \u003cstrong>Collagen Blues\u003c/strong> (daikon, spinach, blueberry and cucumber), which was aggressively vegetal and cucumber heavy. The smoothies seem to be primarily designed for taste, not health: they’re very fruit focused, and only a few have veggies. There’s even a Nutella smoothie! If you’re willing to cheat on your detox, they’re pleasant: an \u003cstrong>Almond Strawberry Joy\u003c/strong>, with just almond milk, almond butter, banana and strawberry, was balanced, sweet and entirely satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://maranacafe.com\" target=\"_blank\">\u003cstrong>Marana Cafe\u003c/strong>\u003c/a>\u003cbr>\n555 19th St. [\u003ca href=\"https://goo.gl/sJP3w0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-8889\u003cbr>\nHours: Mon-Fri 7am-7pm; Sat-Sun 8:30am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Marana-Cafe-216100888548165/\" target=\"_blank\">Marana Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marana_cafe\" target=\"_blank\">@marana_cafe\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2137.jpg\" alt=\"A Greenie In A Bottle juice and turmeric smoothie from Uptown Juice Company in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Greenie In A Bottle juice and turmeric smoothie from Uptown Juice Company in Oakland \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the juice bars I tried, \u003ca href=\"http://www.uptownjuice.com/\" target=\"_blank\">\u003cstrong>Uptown Juice Company\u003c/strong>\u003c/a> is the most explicitly health conscious--and the most hip. The decor is tasteful, the shelves packed with interesting items (barrel-aged sriracha, Oakland onesies), and the juice names are more often than not pop culture references (\u003ca href=\"https://www.youtube.com/watch?v=0Cxr1-b6Xkc\" target=\"_blank\">Gin-ger and Juice\u003c/a>, \u003ca href=\"http://www.gothamgirlsrollerderby.com/players/bonita-apple-bomb\" target=\"_blank\">Bonita Apple-BOMB\u003c/a>) Since the company sells several premade cleanses (as the hand-lettered sign on their window reminds you, it’s clease month!), the cold-pressed juices, made from mostly organic and local produce, come pre-bottled (which you can return for the $2 deposit). A “\u003cstrong>Greenie in A Bottle\u003c/strong>,” with romaine, kale, chard, celery, cucumber and parsley, was so mild, it was almost tasteless. I craved anything--lemon, ginger, even kale’s bitterness--to cut the blandness of the romaine. They offer a handful of smoothie options, spiked with add-ins like flax and bee pollen. A \u003cstrong>turmeric smoothie\u003c/strong>, with turmeric, ginger and chia, was pleasantly spicy and sweet. Their cheerful staff and paleo-friendly food (from Berkeley’s Mission Heirloom) makes it an enjoyable place to spend an afternoon. They also have a happy hour on Fridays, making it an ideal spot to live out your #\u003ca href=\"https://twitter.com/hashtag/dryanuary\" target=\"_blank\">dryanuary\u003c/a> goals as you avoid the cocktails at \u003ca href=\"http://www.yelp.com/biz/dogwood-oakland\" target=\"_blank\">Dogwood\u003c/a> two doors down.\u003c/p>\n\u003cp>\u003ca href=\"http://www.uptownjuice.com/\" target=\"_blank\">\u003cstrong>Uptown Juice Company\u003c/strong>\u003c/a>\u003cbr>\n1629 Broadway [\u003ca href=\"https://goo.gl/maps/B5qUraKWeZD2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 858-3735\u003cbr>\nHours: Mon-Fri 8am-6pm; Sat 10am-2pm, Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/UptownJuiceCompany\" target=\"_blank\">Uptown Juice Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/uptownjuiceco\" target=\"_blank\">@UptownJuiceCo\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2103.jpg\" alt=\"A Berkeley Greens juice and Energizer smoothie from Berkeley's Juice Appeal\" width=\"1920\" height=\"1530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-400x319.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-1440x1148.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-1180x940.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-960x765.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Berkeley Greens juice and Energizer smoothie from Berkeley's Juice Appeal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown Berkeley’s \u003ca href=\"http://www.yelp.com/biz/juice-appeal-berkeley\" target=\"_blank\">\u003cstrong>Juice Appeal\u003c/strong>\u003c/a> is a small, cash-only shop where workers dance around each other to get to the juicer, Vitamix or patch of wheatgrass. Given the tininess of their space, it’s remarkable how many items they manage to carry (Gluten-free cookies, pepperoncini Kettle chips) and how extensive their menu is (Acai bowls, Numi teas, algae shots). But the bulk of their menu is smoothies and juices, a sprawling collection that includes four types of smoothies, probiotic juices, a selection of lemonades and traditional green juice blends. The juices, which are made with all organic produce, are fairly straightforward combinations of celery, spinach and apples. Most juices include ginger, which gave the \u003cstrong>Berkeley Greens\u003c/strong> juice (kale, spinach, lemon, ginger and celery) a welcome shot of flavor and spice. Say yes to the offered sprinkle of cayenne: like most vegan food, juices are greatly enhanced by as much spice as possible.\u003c/p>\n\u003cp>Their smoothie list is less pious, focusing on sweet, kid-friendly and \u003ca href=\"http://www.jambajuice.com/\" target=\"_blank\">Jamba Juice\u003c/a>-esque fruit blends. Many of them include frozen yogurt. But one of the most popular is the \u003cstrong>Energizer\u003c/strong>, a tasty banana strawberry smoothie with wheat germ and bee pollen. Strawberry-banana is classic for a reason, and this drink showed why. It was balanced, and thankfully not too sweet. And if you feel like being extra virtuous you can add kale or spinach for a dollar more.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/juice-appeal-berkeley\" target=\"_blank\">\u003cstrong>Juice Appeal\u003c/strong>\u003c/a>\u003cbr>\n150 Berkeley Way [\u003ca href=\"https://goo.gl/maps/QAsGgt4jrJT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 644-3200\u003cbr>\nHours: Mon-Fri 8am-6pm; Sat 10am-6pm; Sun 10am-5pm\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2160.jpg\" alt=\"A Tropical Green smoothie and Green Power Juice from Oakland's Fresh and Best 2\" width=\"1920\" height=\"1535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-1440x1151.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-1180x943.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-960x768.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Tropical Green smoothie and Green Power Juice from Oakland's Fresh and Best 2 \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fresh-and-best-cafe-2-oakland\" target=\"_blank\">\u003cstrong>Fresh and Best 2\u003c/strong>\u003c/a> (the first is located in the Berkeley Hills) is the studious urbanite’s dream: a clean, quiet, space with plenty of seating and a varied menu. In other words, an ideal study spot. While the menu includes everything from cafe staples like club sandwiches and grilled chicken wraps to more interesting options like tofu skin bahn mis or shrimp rolls, a good chunk of their menu is focused on juices and smoothies, all of which can be made with with almond or soy milk, or be supplemented with extra greens. The mango-y \u003cstrong>Tropical Green smoothie\u003c/strong> was pleasantly fruity and had no spinach or parsley flavor. A \u003cstrong>Green Power Juice\u003c/strong>, with spinach, kale, ginger and apple was surprisingly sweet, with a very strong apple flavor and a nice amount of ginger spice. The drinks could have been blended more thoroughly but the relative affordability (20 oz for less than $6!) more than makes up for their lack of Instagram potential.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fresh-and-best-cafe-2-oakland\" target=\"_blank\">\u003cstrong>Fresh and Best 2\u003c/strong>\u003c/a>\u003cbr>\n1428 Alice St. [\u003ca href=\"https://goo.gl/maps/UGW6Lng2TF92\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 836-7942\u003cbr>\nHours: Mon-Fri 7am-8pm; Sat 8am-7pm; Sun 9am-6pm\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\n",
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"excerpt": "Get your new year off to a healthy start with a smoothie or juice from this guide to East Bay spots. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the holiday season--including its rivers of booze and mountains of sugary treats--increasingly far behind us, people are already far along in their campaigns of aggressive healthfulness. Luckily, there’s no better way to atone for any number of booze and butter-related sins than with a 24 oz compostable cup full of liquefied greens--and even luckier for you and your liver, the East Bay has no shortage of places to get green juices and smoothies. (As for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/30/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit/\" target=\"_blank\">contentious question\u003c/a> of whether or not juicing is actually good for you? That’s for you to decide) Here are six favorites in Berkeley and Oakland. And if we missed yours, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_105862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2129.jpg\" alt=\"The Radical Radiance juice and Kalein’ It smoothie from Cafe Crush in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Radical Radiance juice and Kalein’ It smoothie from Cafe Crush in Oakland \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Piedmont Ave’s unpretentious \u003ca href=\"http://www.cafecrush.org/\" target=\"_blank\">\u003cstrong>Cafe Crush\u003c/strong>\u003c/a> has a list of rules on its wall, and one of them states that “Happiness and healthfulness are meant to be fun.” It’s a rule that’s carried throughout the store, from it’s calming blue walls (and random decorations like a vintage fridge door), punny drink names and the cheeky sign on the door: “It’s not like drinking a salad: it is drinking a salad.”\u003c/p>\n\u003cp>Their menu is vast, encompassing juices, vegetable and fruit smoothies, and their combinations are interesting: ingredients include red cabbage, passion fruit juice and hemp seeds. Inspired by a \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/01/for-the-new-year-celebrate-your-generous-liver-with-these-8-cleansing-foods/\" target=\"_blank\">recent Bay Area Bites post\u003c/a>, I tried a juice with beets--the \u003cstrong>Radical Radiance\u003c/strong>, which along with beets had cucumber, celery, green tea and acai. I’m not sure if it reduced my “body and skin stress” like it claimed, but it was pleasantly vegetal and not too sweet. A \u003cstrong>Kalein’ It\u003c/strong> smoothie had a tropical flavor from the banana and passionfruit, with a subtle bite of coconut. The cheery service--I noticed a worker delivering a customer’s smoothie to their car while it was raining--is another plus.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafecrush.org/\" target=\"_blank\">\u003cstrong>Cafe Crush\u003c/strong>\u003c/a>\u003cbr>\n3943 Piedmont Ave. [\u003ca href=\"https://goo.gl/maps/EjKHit7dbWG2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 788-4278\u003cbr>\nHours: Mon-Fri 7:30am-6pm; Sat-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CafeCrush/\" target=\"_blank\">Cafe Crush\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105866\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2175.jpg\" alt=\"A JBC kale smoothie and Veggie Patch from North Berkeley's Juice Bar Collective\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A JBC kale smoothie and Veggie Patch from North Berkeley's Juice Bar Collective \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Gourmet Ghetto’s \u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/a> is an institution--the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/16/lessons-from-berkeleys-juice-bar-collective/\" target=\"_blank\">worker-owned collective\u003c/a> has been in business since 1976. And it still holds a central place in the community. On a recent weekday, there was a line out the tiny shop’s storefront that spilled onto the sidewalk. One customer took in the shop’s mail for them. Another asked about a collective member that had recently passed away.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their enduring success suggests that they haven’t felt the need to keep up with recent trends. The small collection of smoothies and juices mainly focus on the old guard of fresh squeezed juices: carrot, orange, beet, with nary a quirkily named spinach juice in sight. \u003cstrong>The Veggie Patch\u003c/strong> (carrot, beet, celery, ginger and orange) was a beautiful burgundy color and tasty, if assertively beet forward. A \u003cstrong>JBC Kale\u003c/strong> smoothie with banana, kale, apple and carrot and orange juices was easy to drink, and the taste of kale was well-hidden behind an army of fruits. In keeping with the neighborhood--and to be fair, the cost associated with ensuring everything is organic--prices are exorbitant. The Veggie Patch was $8.50 for 16 oz. A banana smoothie--simply a banana blended with milk and nutmeg is $5.75. But with a place like this, you’re not coming for the deals. You’re coming for the purity of their ingredients, its history, or even just to admire the \u003ca href=\"http://www.juicebarcollective.com/menu/\" target=\"_blank\">impressive output\u003c/a> of their minuscule kitchen: a steady stream of grain salads, vegan pies, and vegetarian banh mis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/a>\u003cbr>\n2114 Vine St. [\u003ca href=\"https://goo.gl/maps/hbq1gu1CeXx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 548-8473\u003cbr>\nHours: Mon-Sat 10am-4pm; Sat 4pm-12am; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuiceBarCollective\" target=\"_blank\">Juice Bar Collective\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2143.jpg\" alt=\"A Collagen Blues juice and Almond Strawberry Joy smoothie from Marana Cafe in Oakland\" width=\"1920\" height=\"1369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-1440x1027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-1180x841.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-960x685.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Collagen Blues juice and Almond Strawberry Joy smoothie from Marana Cafe in Oakland \u003ccite>(Shelby Pop)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just a few blocks away from the bustle of downtown Oakland, \u003ca href=\"http://maranacafe.com\" target=\"_blank\">\u003cstrong>Marana Cafe\u003c/strong>\u003c/a> is tucked away on 19th between the Fox Theater and Henry Kaiser Park. It’s a pleasant, unpretentious space--there’s a hand-drawn illustration of \u003ca href=\"https://en.wikipedia.org/wiki/Stephen_Curry#Davidson_College_Records\" target=\"_blank\">Steph Curry\u003c/a> by the napkins--with an extensive food and beer menu (and a lengthy mimosa menu). Like many juice bars, the names serve as both health claims and wrestling names: Iron Fist, Hypertension Destroyer, Day Charger. There are a few unique pairings like the \u003cstrong>Collagen Blues\u003c/strong> (daikon, spinach, blueberry and cucumber), which was aggressively vegetal and cucumber heavy. The smoothies seem to be primarily designed for taste, not health: they’re very fruit focused, and only a few have veggies. There’s even a Nutella smoothie! If you’re willing to cheat on your detox, they’re pleasant: an \u003cstrong>Almond Strawberry Joy\u003c/strong>, with just almond milk, almond butter, banana and strawberry, was balanced, sweet and entirely satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://maranacafe.com\" target=\"_blank\">\u003cstrong>Marana Cafe\u003c/strong>\u003c/a>\u003cbr>\n555 19th St. [\u003ca href=\"https://goo.gl/sJP3w0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-8889\u003cbr>\nHours: Mon-Fri 7am-7pm; Sat-Sun 8:30am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Marana-Cafe-216100888548165/\" target=\"_blank\">Marana Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marana_cafe\" target=\"_blank\">@marana_cafe\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2137.jpg\" alt=\"A Greenie In A Bottle juice and turmeric smoothie from Uptown Juice Company in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Greenie In A Bottle juice and turmeric smoothie from Uptown Juice Company in Oakland \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the juice bars I tried, \u003ca href=\"http://www.uptownjuice.com/\" target=\"_blank\">\u003cstrong>Uptown Juice Company\u003c/strong>\u003c/a> is the most explicitly health conscious--and the most hip. The decor is tasteful, the shelves packed with interesting items (barrel-aged sriracha, Oakland onesies), and the juice names are more often than not pop culture references (\u003ca href=\"https://www.youtube.com/watch?v=0Cxr1-b6Xkc\" target=\"_blank\">Gin-ger and Juice\u003c/a>, \u003ca href=\"http://www.gothamgirlsrollerderby.com/players/bonita-apple-bomb\" target=\"_blank\">Bonita Apple-BOMB\u003c/a>) Since the company sells several premade cleanses (as the hand-lettered sign on their window reminds you, it’s clease month!), the cold-pressed juices, made from mostly organic and local produce, come pre-bottled (which you can return for the $2 deposit). A “\u003cstrong>Greenie in A Bottle\u003c/strong>,” with romaine, kale, chard, celery, cucumber and parsley, was so mild, it was almost tasteless. I craved anything--lemon, ginger, even kale’s bitterness--to cut the blandness of the romaine. They offer a handful of smoothie options, spiked with add-ins like flax and bee pollen. A \u003cstrong>turmeric smoothie\u003c/strong>, with turmeric, ginger and chia, was pleasantly spicy and sweet. Their cheerful staff and paleo-friendly food (from Berkeley’s Mission Heirloom) makes it an enjoyable place to spend an afternoon. They also have a happy hour on Fridays, making it an ideal spot to live out your #\u003ca href=\"https://twitter.com/hashtag/dryanuary\" target=\"_blank\">dryanuary\u003c/a> goals as you avoid the cocktails at \u003ca href=\"http://www.yelp.com/biz/dogwood-oakland\" target=\"_blank\">Dogwood\u003c/a> two doors down.\u003c/p>\n\u003cp>\u003ca href=\"http://www.uptownjuice.com/\" target=\"_blank\">\u003cstrong>Uptown Juice Company\u003c/strong>\u003c/a>\u003cbr>\n1629 Broadway [\u003ca href=\"https://goo.gl/maps/B5qUraKWeZD2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 858-3735\u003cbr>\nHours: Mon-Fri 8am-6pm; Sat 10am-2pm, Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/UptownJuiceCompany\" target=\"_blank\">Uptown Juice Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/uptownjuiceco\" target=\"_blank\">@UptownJuiceCo\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2103.jpg\" alt=\"A Berkeley Greens juice and Energizer smoothie from Berkeley's Juice Appeal\" width=\"1920\" height=\"1530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-400x319.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-1440x1148.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-1180x940.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-960x765.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Berkeley Greens juice and Energizer smoothie from Berkeley's Juice Appeal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown Berkeley’s \u003ca href=\"http://www.yelp.com/biz/juice-appeal-berkeley\" target=\"_blank\">\u003cstrong>Juice Appeal\u003c/strong>\u003c/a> is a small, cash-only shop where workers dance around each other to get to the juicer, Vitamix or patch of wheatgrass. Given the tininess of their space, it’s remarkable how many items they manage to carry (Gluten-free cookies, pepperoncini Kettle chips) and how extensive their menu is (Acai bowls, Numi teas, algae shots). But the bulk of their menu is smoothies and juices, a sprawling collection that includes four types of smoothies, probiotic juices, a selection of lemonades and traditional green juice blends. The juices, which are made with all organic produce, are fairly straightforward combinations of celery, spinach and apples. Most juices include ginger, which gave the \u003cstrong>Berkeley Greens\u003c/strong> juice (kale, spinach, lemon, ginger and celery) a welcome shot of flavor and spice. Say yes to the offered sprinkle of cayenne: like most vegan food, juices are greatly enhanced by as much spice as possible.\u003c/p>\n\u003cp>Their smoothie list is less pious, focusing on sweet, kid-friendly and \u003ca href=\"http://www.jambajuice.com/\" target=\"_blank\">Jamba Juice\u003c/a>-esque fruit blends. Many of them include frozen yogurt. But one of the most popular is the \u003cstrong>Energizer\u003c/strong>, a tasty banana strawberry smoothie with wheat germ and bee pollen. Strawberry-banana is classic for a reason, and this drink showed why. It was balanced, and thankfully not too sweet. And if you feel like being extra virtuous you can add kale or spinach for a dollar more.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/juice-appeal-berkeley\" target=\"_blank\">\u003cstrong>Juice Appeal\u003c/strong>\u003c/a>\u003cbr>\n150 Berkeley Way [\u003ca href=\"https://goo.gl/maps/QAsGgt4jrJT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 644-3200\u003cbr>\nHours: Mon-Fri 8am-6pm; Sat 10am-6pm; Sun 10am-5pm\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2160.jpg\" alt=\"A Tropical Green smoothie and Green Power Juice from Oakland's Fresh and Best 2\" width=\"1920\" height=\"1535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-1440x1151.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-1180x943.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-960x768.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Tropical Green smoothie and Green Power Juice from Oakland's Fresh and Best 2 \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fresh-and-best-cafe-2-oakland\" target=\"_blank\">\u003cstrong>Fresh and Best 2\u003c/strong>\u003c/a> (the first is located in the Berkeley Hills) is the studious urbanite’s dream: a clean, quiet, space with plenty of seating and a varied menu. In other words, an ideal study spot. While the menu includes everything from cafe staples like club sandwiches and grilled chicken wraps to more interesting options like tofu skin bahn mis or shrimp rolls, a good chunk of their menu is focused on juices and smoothies, all of which can be made with with almond or soy milk, or be supplemented with extra greens. The mango-y \u003cstrong>Tropical Green smoothie\u003c/strong> was pleasantly fruity and had no spinach or parsley flavor. A \u003cstrong>Green Power Juice\u003c/strong>, with spinach, kale, ginger and apple was surprisingly sweet, with a very strong apple flavor and a nice amount of ginger spice. The drinks could have been blended more thoroughly but the relative affordability (20 oz for less than $6!) more than makes up for their lack of Instagram potential.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Holiday Taste Test: 6 California Eggnogs",
"title": "Holiday Taste Test: 6 California Eggnogs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Let’s face it: eggnog you buy at a store will never be as good as homemade, whether it’s \u003ca href=\"http://www.jamieoliver.com/news-and-features/features/best-eggnog-recipe/\" target=\"_blank\">ladled from a punch bowl \u003c/a>at your Aunt Mildred’s annual Ugly Sweater party, or \u003ca href=\"http://altonbrown.com/eggnog-recipe/\" target=\"_blank\">bottled for months\u003c/a> only to emerge, butterfly like, with a stronger, better flavor.\u003c/p>\n\u003cp>With that acknowledged, there are plenty of reasons to not make your own. Time, or lack thereof. No \u003ca href=\"https://www.etsy.com/market/egg_nog_bowl\" target=\"_blank\">suitably festive\u003c/a> punch bowl. Not wanting to buy and carefully separate a dozen eggs only to face a house of people with concerns about drinking raw egg. Luckily, grocery stores in the Bay Area are filled with premade nogs for your seasonal pleasure, with options traditional, as close to boozy as possible without actually containing any alcohol, and dairy free.\u003c/p>\n\u003cp>Here’s a roundup of six of the best looking eggnogs at Berkeley Bowl. Four are local to the Bay Area, one’s from Humboldt, and one is from Bakersfield. Let us know if we missed your favorite in the comments!\u003c/p>\n\u003ch2>Humboldt Creamery\u003c/h2>\n\u003cfigure id=\"attachment_104627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104627\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1073.jpg\" alt=\"Humboldt Creamery's eggnog\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Humboldt Creamery's eggnog \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Humboldt Creamery advertises their eggnog as a more natural option than their competitors: it’s organic, antibiotic free and doesn’t contain carrageenan, a \u003ca href=\"https://en.wikipedia.org/wiki/Carrageenan#Controversy\" target=\"_blank\">semi-controversial\u003c/a> stabilizer and thickener made from seaweed. It’s definitely better than many of the alternatives, with a thinner texture, clean, mildly sweet flavor and with a balanced spice profile. The short ingredient list, free from many of the stabilizers and colorants of other options, helps it taste more--for back of a better word--“real” than several alternatives on the shelf. There’s also less of the sharpness and overwhelming sweetness of other options.\u003c/p>\n\u003ch2>Berkeley Farms\u003c/h2>\n\u003cfigure id=\"attachment_104623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104623\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1066.jpg\" alt=\"Eggnog from Berkeley Farms\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eggnog from Berkeley Farms \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.berkeleyfarms.com/about/100Year\" target=\"_blank\">Farms in Berkeley\u003c/a>...producing eggnog? It’s true. Berkeley Farms offers a middle of the road eggnog, with a sharp aftertaste (perhaps trying to approximate a boozy kick?) and a few muted brown flecks included seemingly as an afterthought. It’s creamy, very sweet, and altogether mediocre with one notable thing about it: its addition of turmeric will temporarily stain your sink yellow.\u003c/p>\n\u003ch2>Bud's Eggnog\u003c/h2>\n\u003cfigure id=\"attachment_104625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104625\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1086.jpg\" alt=\"Bud's Famous Eggnog\" width=\"1920\" height=\"1498\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-400x312.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-800x624.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-768x599.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-1440x1124.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-1180x921.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-960x749.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bud's Famous Eggnog \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bud’s Eggnog is a Bay Area staple that promotes its civic pride well, from the illustration of a cable car on the front to its ode to of San Francisco’s food culture on the back. This ultra-pasteurized nog is fairly mellow, with less sharpness than Berkeley Farms. It has a strong vanilla flavor and thick texture. If you prefer your nog to taste like melted vanilla ice cream, this one’s for you.\u003c/p>\n\u003ch2>Califia Farms\u003c/h2>\n\u003cfigure id=\"attachment_104624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104624\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1081.jpg\" alt=\"Almond milk eggnog from Califia Farms\" width=\"1920\" height=\"1451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-400x302.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-800x605.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-1440x1088.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-1180x892.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-960x726.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Almond milk eggnog from Califia Farms \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With their almond milk-based nog, Bakersfield’s Califia Farms (no relation to \u003ca href=\"https://www.youtube.com/watch?v=RgKAFK5djSk\" target=\"_blank\">Wiz\u003c/a>) tackles the difficult task of transforming quite possibly the most dairy-filled drink into a vegan beverage. Like Humboldt Creamery, Califia also promotes its lack of carrageenan, and goes a step farther: this is the only eggnog I’ve ever seen that makes health claims. “Less sugar, no saturated fat and only 50 calories!” the label proclaims.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At first glance, it seems like a good approximation of traditional nog. A hearty amount of nutmeg settles at the bottom, and when shaken up and poured into a glass, it smells like the rich, slightly spiced and decidedly dairy-filled drink you’re used to. The illusion shatters when tasted. It’s a bizarre combination of a creamy texture and a bitter, almost lemony flavor. Your impression of it will depend on your tolerance of fake tasting almond beverages and how strong your desire is for dairy-free, soy-free eggnog.\u003c/p>\n\u003ch2>Clover Stornetta\u003c/h2>\n\u003cfigure id=\"attachment_104628\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104628\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1090.jpg\" alt=\"Another Petaluma nog: Clover's eggnog\" width=\"1920\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-400x301.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-768x578.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-1440x1083.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-1180x887.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-960x722.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Another Petaluma nog: Clover's eggnog \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma County’s Clover offers their take on nog with a carton featuring their \u003ca href=\"https://www.pinterest.com/cloverstornetta/billboards/\" target=\"_blank\">pun-loving\u003c/a> anthropomorphized mascot Clo sporting a cheery Santa hat. It’s an interesting entry into the nog Olympics: there’s a mild nutmeg flavor, but it mainly tastes and smells like just like a particularly good tasting milk, with a sweet cream flavor and thinner texture that most.\u003c/p>\n\u003ch2>Straus Family Creamery\u003c/h2>\n\u003cfigure id=\"attachment_104629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104629\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1108.jpg\" alt=\"Eggnog from Petaluma's Straus Creamery\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eggnog from Petaluma's Straus Creamery \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>I'll get straight to it: this was hands down the best tasting eggnog. Like Clover, you can tell it’s made from quality dairy. When you smell it, there’s a sweet dairy flavor that evokes Straus' bucolic \u003ca href=\"http://strausfamilycreamery.com/about/organic-dairy-cows\" target=\"_blank\">pasture raised cows\u003c/a>. It has a lot of authentic tasting nutmeg that collects at the bottom of the bottle, and a velvety, rich texture. It feels decadent, like any self-respecting holiday drink should. Yes, you’ll pay a seemingly exorbitant amount for it--closer to $10 than $5-- but remember those \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/17/my-visit-to-straus-family-creamery/\" target=\"_blank\">adorable happy cows\u003c/a> and the short ingredient list--just organic milk, cream, sugar, egg yolk and nutmeg. (And besides, you can return the glass bottle for a deposit.)\u003c/p>\n\n",
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"excerpt": "It’s not Christmas without eggnog--but which store-bought eggnog is the best? \r\n",
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"description": "It’s not Christmas without eggnog--but which store-bought eggnog is the best? \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Let’s face it: eggnog you buy at a store will never be as good as homemade, whether it’s \u003ca href=\"http://www.jamieoliver.com/news-and-features/features/best-eggnog-recipe/\" target=\"_blank\">ladled from a punch bowl \u003c/a>at your Aunt Mildred’s annual Ugly Sweater party, or \u003ca href=\"http://altonbrown.com/eggnog-recipe/\" target=\"_blank\">bottled for months\u003c/a> only to emerge, butterfly like, with a stronger, better flavor.\u003c/p>\n\u003cp>With that acknowledged, there are plenty of reasons to not make your own. Time, or lack thereof. No \u003ca href=\"https://www.etsy.com/market/egg_nog_bowl\" target=\"_blank\">suitably festive\u003c/a> punch bowl. Not wanting to buy and carefully separate a dozen eggs only to face a house of people with concerns about drinking raw egg. Luckily, grocery stores in the Bay Area are filled with premade nogs for your seasonal pleasure, with options traditional, as close to boozy as possible without actually containing any alcohol, and dairy free.\u003c/p>\n\u003cp>Here’s a roundup of six of the best looking eggnogs at Berkeley Bowl. Four are local to the Bay Area, one’s from Humboldt, and one is from Bakersfield. Let us know if we missed your favorite in the comments!\u003c/p>\n\u003ch2>Humboldt Creamery\u003c/h2>\n\u003cfigure id=\"attachment_104627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104627\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1073.jpg\" alt=\"Humboldt Creamery's eggnog\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Humboldt Creamery's eggnog \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Humboldt Creamery advertises their eggnog as a more natural option than their competitors: it’s organic, antibiotic free and doesn’t contain carrageenan, a \u003ca href=\"https://en.wikipedia.org/wiki/Carrageenan#Controversy\" target=\"_blank\">semi-controversial\u003c/a> stabilizer and thickener made from seaweed. It’s definitely better than many of the alternatives, with a thinner texture, clean, mildly sweet flavor and with a balanced spice profile. The short ingredient list, free from many of the stabilizers and colorants of other options, helps it taste more--for back of a better word--“real” than several alternatives on the shelf. There’s also less of the sharpness and overwhelming sweetness of other options.\u003c/p>\n\u003ch2>Berkeley Farms\u003c/h2>\n\u003cfigure id=\"attachment_104623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104623\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1066.jpg\" alt=\"Eggnog from Berkeley Farms\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eggnog from Berkeley Farms \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.berkeleyfarms.com/about/100Year\" target=\"_blank\">Farms in Berkeley\u003c/a>...producing eggnog? It’s true. Berkeley Farms offers a middle of the road eggnog, with a sharp aftertaste (perhaps trying to approximate a boozy kick?) and a few muted brown flecks included seemingly as an afterthought. It’s creamy, very sweet, and altogether mediocre with one notable thing about it: its addition of turmeric will temporarily stain your sink yellow.\u003c/p>\n\u003ch2>Bud's Eggnog\u003c/h2>\n\u003cfigure id=\"attachment_104625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104625\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1086.jpg\" alt=\"Bud's Famous Eggnog\" width=\"1920\" height=\"1498\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-400x312.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-800x624.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-768x599.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-1440x1124.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-1180x921.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-960x749.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bud's Famous Eggnog \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bud’s Eggnog is a Bay Area staple that promotes its civic pride well, from the illustration of a cable car on the front to its ode to of San Francisco’s food culture on the back. This ultra-pasteurized nog is fairly mellow, with less sharpness than Berkeley Farms. It has a strong vanilla flavor and thick texture. If you prefer your nog to taste like melted vanilla ice cream, this one’s for you.\u003c/p>\n\u003ch2>Califia Farms\u003c/h2>\n\u003cfigure id=\"attachment_104624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104624\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1081.jpg\" alt=\"Almond milk eggnog from Califia Farms\" width=\"1920\" height=\"1451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-400x302.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-800x605.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-1440x1088.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-1180x892.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-960x726.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Almond milk eggnog from Califia Farms \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With their almond milk-based nog, Bakersfield’s Califia Farms (no relation to \u003ca href=\"https://www.youtube.com/watch?v=RgKAFK5djSk\" target=\"_blank\">Wiz\u003c/a>) tackles the difficult task of transforming quite possibly the most dairy-filled drink into a vegan beverage. Like Humboldt Creamery, Califia also promotes its lack of carrageenan, and goes a step farther: this is the only eggnog I’ve ever seen that makes health claims. “Less sugar, no saturated fat and only 50 calories!” the label proclaims.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At first glance, it seems like a good approximation of traditional nog. A hearty amount of nutmeg settles at the bottom, and when shaken up and poured into a glass, it smells like the rich, slightly spiced and decidedly dairy-filled drink you’re used to. The illusion shatters when tasted. It’s a bizarre combination of a creamy texture and a bitter, almost lemony flavor. Your impression of it will depend on your tolerance of fake tasting almond beverages and how strong your desire is for dairy-free, soy-free eggnog.\u003c/p>\n\u003ch2>Clover Stornetta\u003c/h2>\n\u003cfigure id=\"attachment_104628\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104628\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1090.jpg\" alt=\"Another Petaluma nog: Clover's eggnog\" width=\"1920\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-400x301.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-768x578.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-1440x1083.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-1180x887.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-960x722.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Another Petaluma nog: Clover's eggnog \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma County’s Clover offers their take on nog with a carton featuring their \u003ca href=\"https://www.pinterest.com/cloverstornetta/billboards/\" target=\"_blank\">pun-loving\u003c/a> anthropomorphized mascot Clo sporting a cheery Santa hat. It’s an interesting entry into the nog Olympics: there’s a mild nutmeg flavor, but it mainly tastes and smells like just like a particularly good tasting milk, with a sweet cream flavor and thinner texture that most.\u003c/p>\n\u003ch2>Straus Family Creamery\u003c/h2>\n\u003cfigure id=\"attachment_104629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104629\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1108.jpg\" alt=\"Eggnog from Petaluma's Straus Creamery\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eggnog from Petaluma's Straus Creamery \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>I'll get straight to it: this was hands down the best tasting eggnog. Like Clover, you can tell it’s made from quality dairy. When you smell it, there’s a sweet dairy flavor that evokes Straus' bucolic \u003ca href=\"http://strausfamilycreamery.com/about/organic-dairy-cows\" target=\"_blank\">pasture raised cows\u003c/a>. It has a lot of authentic tasting nutmeg that collects at the bottom of the bottle, and a velvety, rich texture. It feels decadent, like any self-respecting holiday drink should. Yes, you’ll pay a seemingly exorbitant amount for it--closer to $10 than $5-- but remember those \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/17/my-visit-to-straus-family-creamery/\" target=\"_blank\">adorable happy cows\u003c/a> and the short ingredient list--just organic milk, cream, sugar, egg yolk and nutmeg. (And besides, you can return the glass bottle for a deposit.)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where to Find Marvelous Macarons in the East Bay",
"title": "Where to Find Marvelous Macarons in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While these pretty, pastel-colored confections have been popularized by the French, \u003cem>macarons\u003c/em> actually originated from the ovens of masterful Venetian chefs in Italy. Not to be confused with \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Macaroon\" target=\"_blank\">macaroons\u003c/a>\u003c/em> (although they \u003ca href=\"http://www.thekitchn.com/whats-the-difference-macaroons-63982\" target=\"_blank\">share two basic ingredients\u003c/a>), the foundation of these meringue-based treats is almond flour, confectioners' sugar, superfine sugar and egg whites. You'll find them garnished with any number of fillings, such as chocolate cream \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Ganache\" target=\"_blank\">ganache\u003c/a>\u003c/em>, \u003ca href=\"https://en.wikipedia.org/wiki/Buttercream\" target=\"_blank\">buttercreams\u003c/a> or herb, nut or fruit-based concoctions. Here's where you can find this colorful eye candy in the East Bay, and be sure to let us know your favorites in the comments. \u003c/p>\n\u003cfigure id=\"attachment_100927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5551.jpg\" alt=\"Shades of Sugar Bakeshop's sweet works of art.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100927\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shades of Sugar Bakeshop's sweet works of art. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.sosbakeshop.com/\" target=\"_blank\">Shades of Sugar Bakeshop\u003c/a> doesn't have its own brick-and-mortar space yet, it does give you an excuse to visit the \u003ca href=\"http://www.cattowncafe.com/\" target=\"_blank\">Cat Town Cafe\u003c/a> which sells owner-baker Eric Szeto's beautiful macarons -- available in both petite and regular sizes. I think they're the closest that you'll find in the East Bay (flavor and texture-wise) to what's arguably considered the gold standard of \u003cem>macarons\u003c/em>: the renowned \u003cem>douceurs\u003c/em> produced by the Parisian \u003cem>pâtisserie\u003c/em>\u003ca href=\"https://www.laduree.com/en_fr/\" target=\"_blank\"> Ladurée\u003c/a> for over 150 years. \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">At the latest Eat Real Festival\u003c/a>, Szeto had a sumptuous seasonal buffet of macaron flavors created with locally-sourced ingredients: apricot and \u003ca href=\"https://www.facebook.com/JelliclesFarm\" target=\"_blank\">Jellicles Farm\u003c/a> red shiso leaves with a \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Lapsang_souchong\" target=\"_blank\">Lapsang souchong\u003c/a>\u003c/em> tea ganache; cacao with a \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake Brewing Company's Imperial stout\u003c/a> chocolate ganache; \u003ca href=\"https://www.lafaza.com/\" target=\"_blank\">LAFAZA\u003c/a> Madagascar vanilla with bourbon ganache; \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi\u003c/a> Earl Grey tea with Meyer lemon ganache. Szeto can whip up custom macaron flavors and other desserts on request via his website. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sosbakeshop.com/\" target=\"_blank\">Shades of Sugar Bakeshop\u003c/a>\u003c/strong>\u003cbr>\nCat Town Cafe [\u003ca href=\"https://goo.gl/maps/CKEXZeJHZRJ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n2869 Broadway\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 891-1100\u003cbr>\nHours: Wed-Sat 9:30am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sosbakeshop\" target=\"_blank\">SOS Bakeshop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sosbakeshop\" target=\"_blank\">@sosbakeshop\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100816\" class=\"wp-caption aligncenter\" style=\"max-width: 1911px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/masse2.jpg\" alt=\"The colorful macarons from Masse's Pastries make a lovely gift (but it's understandable if you eat them all before they get home.\" width=\"1911\" height=\"1075\" class=\"size-full wp-image-100816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2.jpg 1911w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-960x540.jpg 960w\" sizes=\"(max-width: 1911px) 100vw, 1911px\">\u003cfigcaption class=\"wp-caption-text\">The colorful macarons from Masse's Pastries make a lovely gift (but it's understandable if you eat them all before they get home. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you step into \u003ca href=\"http://www.massespastries.com/\" target=\"_blank\">Masse’s Pastries\u003c/a>, one of the co-owners -- Paul and Marcia Masse -- will be sure to greet you with a big smile while you stare longingly at the sumptuous desserts on display in their pastry case. A longstanding favorite of Berkeley's Gourmet Ghetto neighborhood for over 18 years, their macarons taste as vibrant as their bright, festive colors. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.massespastries.com/\" target=\"_blank\">Masse’s Pastries\u003c/a>\u003c/strong>\u003cbr>\n1469 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/hgqWb\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 649-1004\u003cbr>\nHours: Sun-Mon 8am-4pm; Wed-Sat 8am-6pm; Closed Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Masses-Pastries-53568106245/\" target=\"_blank\">Masse's Pastries\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marciamasse\" target=\"_blank\">@marciamasse\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/miette.jpg\" alt=\"Miette's charming macarons all in a row.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miette's darling macarons all lined up in a row. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stepping through the picturesque doors of Oakland's \u003ca href=\"https://www.miette.com/\" target=\"_blank\">Miette\u003c/a> location is like walking into a charming, life-sized dollhouse from the 1950s. Their delicious macarons are artfully stacked inside glass cookie jars on the counter, with several standard flavors to choose from such as pistachio, chocolate and hazelnut. A few seasonal selections are also available; notable summery flavors included rose-geranium, \u003cem>dulce de leche\u003c/em> and coffee. There's additional stores in San Francisco and Marin where you can also pick up cookies, cakes and other irresistible desserts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.miette.com/main/\" target=\"_blank\">Miette\u003c/a>\u003c/strong>\u003cbr>\n85 Webster St. [\u003ca href=\"https://goo.gl/maps/nEMGL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 663-1300\u003cbr>\nHours: Mon-Sat 11am-5:30pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Miette-50272059150\" target=\"_blank\">Miette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/miettemeg\" target=\"_blank\">@miettemeg\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100783\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sugarie.jpg\" alt=\"A vivid palette of flavors is available at Sugarie Bakery in Pleasanton.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A vivid palette of flavors is available at Sugarie Bakery in Pleasanton. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened \u003ca href=\"http://patch.com/california/pleasanton/sprouts--shutters-sugarie-bake-shop-open\" target=\"_blank\">last year\u003c/a> by Natalie Wong and her husband Russ Trapani, \u003ca href=\"http://www.sugariebakeshop.com/\" target=\"_blank\">Sugarie Bake Shop\u003c/a> carries a \u003ca href=\"http://www.sugariebakeshop.com/#!macaron-flavors/cy9p\" target=\"_blank\">vivid palette of macaron flavors\u003c/a>. From tropical fruits (such as lychee and mango passionfruit) to Earl Grey and green teas, there's also more creative combinations such as espresso rum and black sesame banana. Selection varies on a daily basis and Sugarie sells other baked goods and savory dishes, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sugariebakeshop.com/\" target=\"_blank\">Sugarie Bake Shop\u003c/a>\u003c/strong>\u003cbr>\n3500 Bernal Ave. Ste. 155 [\u003ca href=\"https://goo.gl/maps/50Gyu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPleasanton, CA 94566\u003cbr>\nPh: (925) 789-9067\u003cbr>\nHours: Wed-Fri 8am-6pm; Sat 9am-6pm; Sun 9am-4pm; Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sugariebakeshop\" target=\"_blank\">Sugarie Bake Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sugariebakeshop\" target=\"_blank\">@sugariebakeshop\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5444.jpg\" alt=\"It's hard to top the sheer number of flavors available at Tous Les Jours.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It's hard to top the sheer number of flavors available at Tous Les Jours. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's no secret that Asians and Asian-Americans are partial to European-style pastries, and there's numerous chains (like this Korean franchise with multiple locations across the world) that pay homage to its baked goods. The Dublin-based \u003ca href=\"http://www.tljus.com/\" target=\"_blank\">Tous les Jours\u003c/a> store is jam-packed with both traditional items like baguettes and brioches as well as their own fusiony-foodstuffs like croissants filled with sweet rice and red beans. Made with organic flour, you can pick from typical flavors or more unique ones such as blueberry lavender, salted caramel, red velvet, peanut butter-and-jelly, green tea and vanilla (pictured above). There's pre-packed gift sets or just choose a few to be elegantly boxed up in a green-striped box.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tljus.com/\" target=\"_blank\">Tous les Jours\u003c/a>\u003c/strong>\u003cbr>\n7151 Amador Plaza Rd. [\u003ca href=\"https://goo.gl/maps/Bas8p\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDublin, CA 94568\u003cbr>\nPh: (925) 828-7081\u003cbr>\nHours: Mon-Fri 7am-9pm; Sat 8am-9pm; Sun 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TousLesJoursUSA\" target=\"_blank\">Tous Les Jours USA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/touslesjoursusa\" target=\"_blank\">@TousLesJoursUSA\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5682.jpg\" alt=\"Macarons are pretty in pink boxes from Creme Si Bon.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-101335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Macarons are pretty in pink boxes from Creme Si Bon. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another bakery with a wide assortment of flavors and hues is San Ramon's \u003ca href=\"http://www.cremesibon.com/\" target=\"_blank\">Creme Si Bon\u003c/a>. There's usually at least 19 different macarons in the case (and custom ones are available on request,) so you'll be sure to find something that tempts you. Standout flavors include lychee and rose, champagne, mango, blueberry and mocha. Along with their cupcakes, tarts and other pastries, there's hot sandwiches and quiches, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cremesibon.com/\" target=\"_blank\">Creme Si Bon\u003c/a>\u003c/strong>\u003cbr>\n192 Market Pl. [\u003ca href=\"https://goo.gl/maps/iutfuqaH21J2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Ramon, CA 94583\u003cbr>\nPh: (925) 804-6261\u003cbr>\nHours: Sun-Thu 9am-6pm; Fri-Sat 9am-7:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cremesibon\" target=\"_blank\">Creme Si Bon\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CremeSiBon\" target=\"_blank\">@CremeSiBon\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pano.jpg\" alt=\"There's macarons of all sizes and flavors at La PanotiQ in Livermore.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">There's macarons of all sizes and flavors at La PanotiQ in Livermore. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With five locations spread throughout the Bay Area (and another that's coming soon to Berkeley), Livermore's \u003ca href=\"http://www.lapanotiq.com/\" target=\"_blank\">La PanotiQ\u003c/a> French bakery has the minimalist decor of a refined art gallery. Miniature, regular and the large, saucer-sized \"Runny Heart\" macarons are lined up just so alongside eclairs, cakes and other enticements in their pastry case. The Runny Heart's come in two flavors -- chocolate or salted caramel -- when you're seeking more macaron that a bite-sized portion. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lapanotiq.com/\" target=\"_blank\">La PanotiQ\u003c/a>\u003c/strong>\u003cbr>\n2470 1st St., Ste. 110 [\u003ca href=\"https://goo.gl/maps/0TtYE\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nLivermore, CA 94550\u003cbr>\nPh: (925) 292-1916\u003cbr>\nHours: Sun-Thu 8am-8pm; Fri-Sat 8am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/La-PanotiQ-Livermore-404956503004191\" target=\"_blank\">La PanotiQ Livermore\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lapanotiq\" target=\"_blank\">@lapanotiq\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5989.jpg\" alt=\"Oakland City Center's Cupcake Cove also carries a small selection of Natalie's Macarons.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oakland City Center's Cupcake Cove also carries a small selection of Natalie's Macarons. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://macaronsbynatalie.com\" target=\"_blank\">Macarons by Natalie\u003c/a> primarily focuses on catering and special orders through her website, but you can also find at least five daily flavors for sale in Oakland City Center's \u003ca href=\"http://www.thecupcakecove.com/\" target=\"_blank\">Cupcake Cove\u003c/a>. Thai tea, Rice Krispies, mint chip, cookie & cream and Earl Grey were in the case on a recent visit, and if you buy 5, you get one free. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://macaronsbynatalie.com\" target=\"_blank\">Macarons by Natalie\u003c/a>\u003c/strong>\u003cbr>\nCupcake Cove\u003cbr>\n500 12th St., Ste 136 [\u003ca href=\"https://goo.gl/maps/iskXiJMy16p\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 386-9476\u003cbr>\nHours: Mon-Fri 11am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/macaronsbynatalie\" target=\"_blank\">Macarons by Natalie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nataliemacarons\" target=\"_blank\">@nataliemacarons\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100818\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_52581.jpg\" alt=\"Feel Good Bakery touts the gluten-free ingredients of these almond flour-based desserts.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Feel Good Bakery touts the gluten-free ingredients of these almond-based desserts \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coated with sprinkles or nuts and filled with a rich cream, \u003ca href=\"http://feelgoodbakery.com/\" target=\"_blank\">Feel Good Bakery's\u003c/a> macarons are denser and more substantial than your usual macaron; they're closer in texture to small whoopie pies. It's worth taking advantage of their baker's dozen special -- especially if they have wonderful seasonal flavors like fig available. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://feelgoodbakery.com/\" target=\"_blank\">Feel Good Bakery\u003c/a>\u003c/strong>\u003cbr>\n1650 Park St. [\u003ca href=\"https://goo.gl/maps/7xhFl\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 864-2733\u003cbr>\nHours: Mon-Fri 7am-8pm; Sat 8am-8pm; Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Feel-Good-Bakery-64344642813\" target=\"_blank\">Feel Good Bakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5263.jpg\" alt=\"Pistachio and honey lavendar macarons from Feel Good Bakery in Alameda\" width=\"1920\" height=\"1066\" class=\"size-full wp-image-100823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-400x222.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-800x444.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-1440x800.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-1180x655.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-960x533.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-1038x576.jpg 1038w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pistachio and honey lavendar macarons from Feel Good Bakery in Alameda \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "100384 http://ww2.kqed.org/bayareabites/?p=100384",
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"excerpt": "Here’s nine places where you can find this colorful eye candy in the East Bay.",
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"description": "Here’s nine places where you can find this colorful eye candy in the East Bay.",
"title": "Where to Find Marvelous Macarons in the East Bay | KQED",
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"headline": "Where to Find Marvelous Macarons in the East Bay",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While these pretty, pastel-colored confections have been popularized by the French, \u003cem>macarons\u003c/em> actually originated from the ovens of masterful Venetian chefs in Italy. Not to be confused with \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Macaroon\" target=\"_blank\">macaroons\u003c/a>\u003c/em> (although they \u003ca href=\"http://www.thekitchn.com/whats-the-difference-macaroons-63982\" target=\"_blank\">share two basic ingredients\u003c/a>), the foundation of these meringue-based treats is almond flour, confectioners' sugar, superfine sugar and egg whites. You'll find them garnished with any number of fillings, such as chocolate cream \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Ganache\" target=\"_blank\">ganache\u003c/a>\u003c/em>, \u003ca href=\"https://en.wikipedia.org/wiki/Buttercream\" target=\"_blank\">buttercreams\u003c/a> or herb, nut or fruit-based concoctions. Here's where you can find this colorful eye candy in the East Bay, and be sure to let us know your favorites in the comments. \u003c/p>\n\u003cfigure id=\"attachment_100927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5551.jpg\" alt=\"Shades of Sugar Bakeshop's sweet works of art.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100927\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shades of Sugar Bakeshop's sweet works of art. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.sosbakeshop.com/\" target=\"_blank\">Shades of Sugar Bakeshop\u003c/a> doesn't have its own brick-and-mortar space yet, it does give you an excuse to visit the \u003ca href=\"http://www.cattowncafe.com/\" target=\"_blank\">Cat Town Cafe\u003c/a> which sells owner-baker Eric Szeto's beautiful macarons -- available in both petite and regular sizes. I think they're the closest that you'll find in the East Bay (flavor and texture-wise) to what's arguably considered the gold standard of \u003cem>macarons\u003c/em>: the renowned \u003cem>douceurs\u003c/em> produced by the Parisian \u003cem>pâtisserie\u003c/em>\u003ca href=\"https://www.laduree.com/en_fr/\" target=\"_blank\"> Ladurée\u003c/a> for over 150 years. \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">At the latest Eat Real Festival\u003c/a>, Szeto had a sumptuous seasonal buffet of macaron flavors created with locally-sourced ingredients: apricot and \u003ca href=\"https://www.facebook.com/JelliclesFarm\" target=\"_blank\">Jellicles Farm\u003c/a> red shiso leaves with a \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Lapsang_souchong\" target=\"_blank\">Lapsang souchong\u003c/a>\u003c/em> tea ganache; cacao with a \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake Brewing Company's Imperial stout\u003c/a> chocolate ganache; \u003ca href=\"https://www.lafaza.com/\" target=\"_blank\">LAFAZA\u003c/a> Madagascar vanilla with bourbon ganache; \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi\u003c/a> Earl Grey tea with Meyer lemon ganache. Szeto can whip up custom macaron flavors and other desserts on request via his website. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sosbakeshop.com/\" target=\"_blank\">Shades of Sugar Bakeshop\u003c/a>\u003c/strong>\u003cbr>\nCat Town Cafe [\u003ca href=\"https://goo.gl/maps/CKEXZeJHZRJ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n2869 Broadway\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 891-1100\u003cbr>\nHours: Wed-Sat 9:30am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sosbakeshop\" target=\"_blank\">SOS Bakeshop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sosbakeshop\" target=\"_blank\">@sosbakeshop\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100816\" class=\"wp-caption aligncenter\" style=\"max-width: 1911px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/masse2.jpg\" alt=\"The colorful macarons from Masse's Pastries make a lovely gift (but it's understandable if you eat them all before they get home.\" width=\"1911\" height=\"1075\" class=\"size-full wp-image-100816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2.jpg 1911w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-960x540.jpg 960w\" sizes=\"(max-width: 1911px) 100vw, 1911px\">\u003cfigcaption class=\"wp-caption-text\">The colorful macarons from Masse's Pastries make a lovely gift (but it's understandable if you eat them all before they get home. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you step into \u003ca href=\"http://www.massespastries.com/\" target=\"_blank\">Masse’s Pastries\u003c/a>, one of the co-owners -- Paul and Marcia Masse -- will be sure to greet you with a big smile while you stare longingly at the sumptuous desserts on display in their pastry case. A longstanding favorite of Berkeley's Gourmet Ghetto neighborhood for over 18 years, their macarons taste as vibrant as their bright, festive colors. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.massespastries.com/\" target=\"_blank\">Masse’s Pastries\u003c/a>\u003c/strong>\u003cbr>\n1469 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/hgqWb\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 649-1004\u003cbr>\nHours: Sun-Mon 8am-4pm; Wed-Sat 8am-6pm; Closed Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Masses-Pastries-53568106245/\" target=\"_blank\">Masse's Pastries\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marciamasse\" target=\"_blank\">@marciamasse\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/miette.jpg\" alt=\"Miette's charming macarons all in a row.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miette's darling macarons all lined up in a row. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stepping through the picturesque doors of Oakland's \u003ca href=\"https://www.miette.com/\" target=\"_blank\">Miette\u003c/a> location is like walking into a charming, life-sized dollhouse from the 1950s. Their delicious macarons are artfully stacked inside glass cookie jars on the counter, with several standard flavors to choose from such as pistachio, chocolate and hazelnut. A few seasonal selections are also available; notable summery flavors included rose-geranium, \u003cem>dulce de leche\u003c/em> and coffee. There's additional stores in San Francisco and Marin where you can also pick up cookies, cakes and other irresistible desserts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.miette.com/main/\" target=\"_blank\">Miette\u003c/a>\u003c/strong>\u003cbr>\n85 Webster St. [\u003ca href=\"https://goo.gl/maps/nEMGL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 663-1300\u003cbr>\nHours: Mon-Sat 11am-5:30pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Miette-50272059150\" target=\"_blank\">Miette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/miettemeg\" target=\"_blank\">@miettemeg\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100783\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sugarie.jpg\" alt=\"A vivid palette of flavors is available at Sugarie Bakery in Pleasanton.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A vivid palette of flavors is available at Sugarie Bakery in Pleasanton. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened \u003ca href=\"http://patch.com/california/pleasanton/sprouts--shutters-sugarie-bake-shop-open\" target=\"_blank\">last year\u003c/a> by Natalie Wong and her husband Russ Trapani, \u003ca href=\"http://www.sugariebakeshop.com/\" target=\"_blank\">Sugarie Bake Shop\u003c/a> carries a \u003ca href=\"http://www.sugariebakeshop.com/#!macaron-flavors/cy9p\" target=\"_blank\">vivid palette of macaron flavors\u003c/a>. From tropical fruits (such as lychee and mango passionfruit) to Earl Grey and green teas, there's also more creative combinations such as espresso rum and black sesame banana. Selection varies on a daily basis and Sugarie sells other baked goods and savory dishes, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sugariebakeshop.com/\" target=\"_blank\">Sugarie Bake Shop\u003c/a>\u003c/strong>\u003cbr>\n3500 Bernal Ave. Ste. 155 [\u003ca href=\"https://goo.gl/maps/50Gyu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPleasanton, CA 94566\u003cbr>\nPh: (925) 789-9067\u003cbr>\nHours: Wed-Fri 8am-6pm; Sat 9am-6pm; Sun 9am-4pm; Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sugariebakeshop\" target=\"_blank\">Sugarie Bake Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sugariebakeshop\" target=\"_blank\">@sugariebakeshop\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5444.jpg\" alt=\"It's hard to top the sheer number of flavors available at Tous Les Jours.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It's hard to top the sheer number of flavors available at Tous Les Jours. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's no secret that Asians and Asian-Americans are partial to European-style pastries, and there's numerous chains (like this Korean franchise with multiple locations across the world) that pay homage to its baked goods. The Dublin-based \u003ca href=\"http://www.tljus.com/\" target=\"_blank\">Tous les Jours\u003c/a> store is jam-packed with both traditional items like baguettes and brioches as well as their own fusiony-foodstuffs like croissants filled with sweet rice and red beans. Made with organic flour, you can pick from typical flavors or more unique ones such as blueberry lavender, salted caramel, red velvet, peanut butter-and-jelly, green tea and vanilla (pictured above). There's pre-packed gift sets or just choose a few to be elegantly boxed up in a green-striped box.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tljus.com/\" target=\"_blank\">Tous les Jours\u003c/a>\u003c/strong>\u003cbr>\n7151 Amador Plaza Rd. [\u003ca href=\"https://goo.gl/maps/Bas8p\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDublin, CA 94568\u003cbr>\nPh: (925) 828-7081\u003cbr>\nHours: Mon-Fri 7am-9pm; Sat 8am-9pm; Sun 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TousLesJoursUSA\" target=\"_blank\">Tous Les Jours USA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/touslesjoursusa\" target=\"_blank\">@TousLesJoursUSA\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5682.jpg\" alt=\"Macarons are pretty in pink boxes from Creme Si Bon.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-101335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Macarons are pretty in pink boxes from Creme Si Bon. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another bakery with a wide assortment of flavors and hues is San Ramon's \u003ca href=\"http://www.cremesibon.com/\" target=\"_blank\">Creme Si Bon\u003c/a>. There's usually at least 19 different macarons in the case (and custom ones are available on request,) so you'll be sure to find something that tempts you. Standout flavors include lychee and rose, champagne, mango, blueberry and mocha. Along with their cupcakes, tarts and other pastries, there's hot sandwiches and quiches, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cremesibon.com/\" target=\"_blank\">Creme Si Bon\u003c/a>\u003c/strong>\u003cbr>\n192 Market Pl. [\u003ca href=\"https://goo.gl/maps/iutfuqaH21J2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Ramon, CA 94583\u003cbr>\nPh: (925) 804-6261\u003cbr>\nHours: Sun-Thu 9am-6pm; Fri-Sat 9am-7:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cremesibon\" target=\"_blank\">Creme Si Bon\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CremeSiBon\" target=\"_blank\">@CremeSiBon\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pano.jpg\" alt=\"There's macarons of all sizes and flavors at La PanotiQ in Livermore.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">There's macarons of all sizes and flavors at La PanotiQ in Livermore. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With five locations spread throughout the Bay Area (and another that's coming soon to Berkeley), Livermore's \u003ca href=\"http://www.lapanotiq.com/\" target=\"_blank\">La PanotiQ\u003c/a> French bakery has the minimalist decor of a refined art gallery. Miniature, regular and the large, saucer-sized \"Runny Heart\" macarons are lined up just so alongside eclairs, cakes and other enticements in their pastry case. The Runny Heart's come in two flavors -- chocolate or salted caramel -- when you're seeking more macaron that a bite-sized portion. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lapanotiq.com/\" target=\"_blank\">La PanotiQ\u003c/a>\u003c/strong>\u003cbr>\n2470 1st St., Ste. 110 [\u003ca href=\"https://goo.gl/maps/0TtYE\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nLivermore, CA 94550\u003cbr>\nPh: (925) 292-1916\u003cbr>\nHours: Sun-Thu 8am-8pm; Fri-Sat 8am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/La-PanotiQ-Livermore-404956503004191\" target=\"_blank\">La PanotiQ Livermore\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lapanotiq\" target=\"_blank\">@lapanotiq\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5989.jpg\" alt=\"Oakland City Center's Cupcake Cove also carries a small selection of Natalie's Macarons.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oakland City Center's Cupcake Cove also carries a small selection of Natalie's Macarons. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://macaronsbynatalie.com\" target=\"_blank\">Macarons by Natalie\u003c/a> primarily focuses on catering and special orders through her website, but you can also find at least five daily flavors for sale in Oakland City Center's \u003ca href=\"http://www.thecupcakecove.com/\" target=\"_blank\">Cupcake Cove\u003c/a>. Thai tea, Rice Krispies, mint chip, cookie & cream and Earl Grey were in the case on a recent visit, and if you buy 5, you get one free. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://macaronsbynatalie.com\" target=\"_blank\">Macarons by Natalie\u003c/a>\u003c/strong>\u003cbr>\nCupcake Cove\u003cbr>\n500 12th St., Ste 136 [\u003ca href=\"https://goo.gl/maps/iskXiJMy16p\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 386-9476\u003cbr>\nHours: Mon-Fri 11am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/macaronsbynatalie\" target=\"_blank\">Macarons by Natalie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nataliemacarons\" target=\"_blank\">@nataliemacarons\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100818\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_52581.jpg\" alt=\"Feel Good Bakery touts the gluten-free ingredients of these almond flour-based desserts.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Feel Good Bakery touts the gluten-free ingredients of these almond-based desserts \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coated with sprinkles or nuts and filled with a rich cream, \u003ca href=\"http://feelgoodbakery.com/\" target=\"_blank\">Feel Good Bakery's\u003c/a> macarons are denser and more substantial than your usual macaron; they're closer in texture to small whoopie pies. It's worth taking advantage of their baker's dozen special -- especially if they have wonderful seasonal flavors like fig available. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://feelgoodbakery.com/\" target=\"_blank\">Feel Good Bakery\u003c/a>\u003c/strong>\u003cbr>\n1650 Park St. [\u003ca href=\"https://goo.gl/maps/7xhFl\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 864-2733\u003cbr>\nHours: Mon-Fri 7am-8pm; Sat 8am-8pm; Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Feel-Good-Bakery-64344642813\" target=\"_blank\">Feel Good Bakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5263.jpg\" alt=\"Pistachio and honey lavendar macarons from Feel Good Bakery in Alameda\" width=\"1920\" height=\"1066\" class=\"size-full wp-image-100823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-400x222.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-800x444.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-1440x800.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-1180x655.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-960x533.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-1038x576.jpg 1038w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pistachio and honey lavendar macarons from Feel Good Bakery in Alameda \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Here's 12 Things We Tried (and Loved) at the 2015 Eat Real Festival",
"title": "Here's 12 Things We Tried (and Loved) at the 2015 Eat Real Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute's\u003c/a> 7th annual \u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>, \u003c/strong>the outdoor food extravaganza that showcases local, organic and sustainable fare, kicked off today in Oakland's Jack London Square. We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend (and everything's priced under $8, too.)\u003c/p>\n\u003cfigure id=\"attachment_100924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-brisket1920b.jpg\" alt=\"WTF SF: Slow-roasted Angus brisket with egg noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100924\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: Slow-roasted Angus brisket with egg noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wtfsf.com/\" target=\"_blank\">WTF SF\u003c/a>: Slow-roasted Angus brisket with egg noodles\u003c/strong>\u003cbr>\nI guarantee the lines will be long at What's the Feast SF's booth -- as it was for us during the opening day lunchtime rush. But it's definitely worth the wait, as their only regular appearance is at the \u003ca href=\"http://www.agriculturalinstitute.org/stonestown/\" target=\"_blank\">Stonestown Farmers' Market\u003c/a> on Sundays (although they're available for catering). The slow-roasted Angus brisket with a sweet Asian barbecue glaze is dished over garlicky egg noodles and garnished with pickled cucumbers; it's a delicious combination of sweet, salty and sour flavors.\u003c/p>\n\u003cfigure id=\"attachment_100926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-noodles1920.jpg\" alt=\"WTF SF: What's The Feast?!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: What's The Feast?! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg\" alt=\"Hella Vegan Eats: Birthday Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats: Birthday Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hellaveganeats.com/\" target=\"_blank\">Hella Vegan Eats\u003c/a>: Birthday Burger\u003c/strong>\u003cbr>\nYou may have spotted the colorful truck (and equally animated staff) of the Hella Vegan Eats truck at various farmers' markets around the Bay Area. You can't go wrong with ordering their lively 'Birthday Burger,' which is stuffed with an organic seitan-beet patty, local and organic smoked \u003ca href=\"http://www.rhizocalitempeh.com/#about-rhizocali\" target=\"_blank\">Rhizocali Tempeh\u003c/a> 'bacon,' slices of heirloom tomato, Russian dressing, dill pickles and pancake buns speckled with funfetti (add avocado for $1.) Or you try their mac & 'chorizo' tacos and the three alluring donuts they've got for dessert: caramel brownie, chocolate cheesecake and maple 'bacon.'\u003c/p>\n\u003cfigure id=\"attachment_100963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-final1920.jpg\" alt=\"Hella Vegan Eats\" width=\"1920\" height=\"1704\" class=\"size-full wp-image-100963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-400x355.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-800x710.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1440x1278.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1180x1047.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-960x852.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg\" alt=\"Burma Bear: Palata\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear: Palata \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.burmabear.com/\" target=\"_blank\">Burma Bear\u003c/a>: Palata\u003c/strong>\u003cbr>\nWhile the plates of smoked baby back ribs or pulled pork over coconut rice were calling our names, we decided to try the \u003cem>palata\u003c/em>, a pan-fried, vegetarian flatbread dish paired with an aromatic green curry dipping sauce. It's reminiscent of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">Indian paratha\u003c/a>\u003c/em> and great for sharing with your friends as an appetizer. If the tent is mobbed by festivalgoers, check out their brick-and-mortar venue at the \u003ca href=\"http://secondactsf.com/\" target=\"_blank\">Second Act Marketplace\u003c/a> on Haight Street in the city.\u003c/p>\n\u003cfigure id=\"attachment_100904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg\" alt=\"Burma Bear\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920d.jpg\" alt=\"La Marcha: Seafood paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100921\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha: Seafood paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lamarchaberkeley.com/#new-page-3\" target=\"_blank\">La Marcha\u003c/a>: Seafood paella\u003c/strong>\u003cbr>\nGigantic paella pans cooking up huge portions of rice, seafood and vegetables always draws huge crowds, and La Marcha's bustling tent that emanated big clouds of steam was no exception. Plans to open up a tapas bar in Berkeley are currently in the works, so for now, they're still in pop-up mode at events. Their signature paprika-and-saffron infused paella dish was bursting with meaty chunks of chicken, chorizo, shrimp, roasted garlic, sweet red peppers, English peas and \u003ca href=\"http://www.mercurynews.com/ci_21412400/paella-rice-bomba-vs-arborio\" target=\"_blank\">Spanish Bomba\u003c/a> rice.\u003c/p>\n\u003cfigure id=\"attachment_100920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920a.jpg\" alt=\"La Marcha paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920c.jpg\" alt=\"Bombzies BBQ: Korean BBQ chicken bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ: Korean BBQ chicken bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bombziesbbq.com/\" target=\"_blank\">Bombzies BBQ\u003c/a>: Korean BBQ chicken bowl\u003c/strong>\u003cbr>\nWhile Asian barbecue is fairly commonplace, the large, hungry crowds that congregated around the smoky grills filled to capacity with Korean, Vietnamese lemongrass and Thai-coconut flavored chicken were a sure sign that we had to try Bombzies BBQ. The tender, flavorful meat is served as kabobs or as a heaping bowl of rice topped with the complimentary add-ons of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em> and green onions.\u003c/p>\n\u003cfigure id=\"attachment_100898\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg\" alt=\"Bombzies BBQ\" width=\"640\" height=\"960\" class=\"size-large wp-image-100898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-960x1440.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100907\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg\" alt=\"Eat On Monday: Fried calamari tacos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday: Fried calamari tacos \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatonmonday.com/\" target=\"_blank\">Eat On Monday\u003c/a>: Fried calamari tacos\u003c/strong>\u003cbr>\nThere's chicken, braised oxtail and even ice cream tacos for sale at Eat Real -- but the salt-and-pepper fried calamari corn tortilla tacos topped with jalapeños, shredded cabbage, cilantro and a spicy crema-remoulade-like sauce won us over instead. They've also got buttermilk fried chicken sandwiches and mini chipotle cheeseburgers if you want to try their other tantalizing-looking dishes. \u003c/p>\n\u003cfigure id=\"attachment_100967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/truck.jpg\" alt=\"Eat On Monday truck\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920a.jpg\" alt=\"BOK SSAM: Spicy chicken and waffle sandwich\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM: Spicy chicken and waffle sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://bokssam.com/\" target=\"_blank\">BOK SSAM\u003c/a>: Spicy chicken and waffle sandwich\u003c/strong>\u003cbr>\nBrace yourself for the decadent (and delectable) fried chicken and waffle sandwich from the folks at BOK SSAM, especially if you're watching your waistline. Billed as a \"Korean-American comfort food\" catering company, you'll spot plenty of photos of these food porn-ready sandwiches on Instagram. There's two Korean sauces to choose from: sweet soy-garlic or a sweet-and-spicy \u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">\u003cem>gochujang\u003c/em>\u003c/a>, a thick, fermented soybean-red chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_100906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920c.jpg\" alt=\"BOK SSAM booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg\" alt=\"Southern Comfort Kitchen: Fried Mac & Cheese balls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen: Fried Mac & Cheese balls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.southerncomfortkitchen.net/\" target=\"_blank\">Southern Comfort Kitchen\u003c/a>: Mac n' cheese balls\u003c/strong>\u003cbr>\nThe Southern Comfort Kitchen crew -- overseen by three brothers from New Orleans -- have lots of calorie-busting courses on deck, including hush puppy-sized mac & cheese balls. Made with sharp cheddar and smoked Gouda, they're rolled in Italian bread crumbs and then deep-fried to crunchy perfection. Dip them in the housemade marinara sauce and then fight the urge to curl up and take a nap next to their truck afterwards. \u003c/p>\n\u003cfigure id=\"attachment_100922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg\" alt=\"Southern Comfort Kitchen truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pork.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://jeepneyguy.com/\" target=\"_blank\">Jeepney Guy\u003c/a>: Slow-roasted pork belly\u003c/strong>\u003cbr>\nWe were bursting at the seams by the time we waddled over to the Jeepney Guy booth (a common form of \u003ca href=\"https://en.wikipedia.org/wiki/Jeepney\" target=\"_blank\">public transportation in the Philippines\u003c/a>), but we couldn't resist sampling a bite of their \u003ca href=\"https://en.wikipedia.org/wiki/Lechon\" target=\"_blank\">lechón\u003c/a>, or slow-roasted pork belly -- especially after we saw the glistening racks of meat lazily turning in their mobile rotisserie. Jeepney Guy caters events if you want to wallow in your own personal supply of crispy skin and succulent pork at a private party.\u003c/p>\n\u003cfigure id=\"attachment_100917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/jeepney-guy1920c.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg\" alt=\"Girl Friday Zeppole: Savory zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole: Savory zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.girlfridaysf.com/\" target=\"_blank\">Girl Friday Zeppole\u003c/a>: Savory zeppole\u003c/strong>\u003cbr>\nSave room for dessert, because there's also a wealth of sugary, deep-fried delights available at Eat Real. Girl Friday Zeppole's Italian fritters are made to order, so your \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zeppole\" target=\"_blank\">zeppoles\u003c/a>\u003c/em> arrive piping hot after they're poured into paper cones. While most folks gravitate towards the sweeter versions made with powdered sugar and lemon zest (with a choice of vanilla bean crème fraîche, Earl Grey chocolate ganache or seasonal blackberry stout dipping sauces), we had to try the sole savory option prepared with smoked salt, parmesan cheese and herbs that matched well with the creamy, mild chili pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce.\u003c/p>\n\u003cfigure id=\"attachment_100951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg\" alt=\"Girl Friday Zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920a.jpg\" alt=\"Mamacita Café : Cardamom donut kebab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100919\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café : Cardamom donut kebab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mamacitascafe.com/\" target=\"_blank\">Mamacita Café\u003c/a>: Cardamom donut kebab\u003c/strong>\u003cbr>\nBorn through a successful Kickstarter campaign, Mamacita Café is both a mobile pop-up and an innovative workforce program that \u003ca href=\"http://www.eastbayexpress.com/oakland/food-served-with-a-side-of-social-justice/Content?oid=4247620\" target=\"_blank\">supports young women in Oakland\u003c/a> by training and hiring local high school students. Their popular 'donut kebab,' or three tasty donut holes skewered on a stick, came in three flavors at Eat Real: a 'very berry' jam, cardamom glaze (our choice) and a vegan nectarine jam. We passed on the scoop of Fenton's vanilla ice cream (although we would have ordered it under normal, non-food-festival-gorging circumstances.)\u003c/p>\n\u003cfigure id=\"attachment_100959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920b.jpg\" alt=\"Mamacita Café booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920c.jpg\" alt=\"Bowl’D Acai: Original Gangster\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai: Original Gangster \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldacai.com/\" target=\"_blank\">Bowl’D Acai\u003c/a>: Original Gangster\u003c/strong>\u003cbr>\nIn an attempt to cleanse our palate and unclog our arteries, we made a beeline at the end of our moveable feast towards the bright silver Bowl'D Acai truck. Their 'OG' is made with a blend of \u003ca href=\"https://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm\" target=\"_blank\">açaí\u003c/a> berries, strawberries, bananas and coconut water topped with organic \u003ca href=\"http://www.oneplanetgranola.com/\" target=\"_blank\">One Planet granola\u003c/a>, fresh fruit and coconut shavings and honey. They also had two other punny smoothies -- the 'Hella Green' and the 'Berry White' -- if you want a healthier alternative to the ample beer, cider, wine and spirits for sale as a part of the \u003cstrong>\u003ca href=\"http://eatrealfest.com/about/beverages/\" target=\"_blank\">Drink Real\u003c/a>\u003c/strong> festivities. (But we indulged in both.) \u003c/p>\n\u003cfigure id=\"attachment_100901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920.jpg\" alt=\"Bowl’D Acai truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a final pro tip:\u003c/strong> Be sure to bring lots of sunblock as you wander through the festival tomorrow and Sunday (here's an online \u003ca href=\"http://eatrealfest.com/about/map-schedule/\" target=\"_blank\">map\u003c/a> to help you plan ahead); it's looking to be another warm weekend according to the weather forecast. You can also check the \u003ca href=\"http://eatrealfest.com/wp-content/uploads/2015/09/ERF_2015_SCHEDULE.pdf\" target=\"_blank\">schedule \u003c/a>to find out more about the numerous DIY demos, tastings, live music performances, kids' activities and other events happening at Eat Real. And if you somehow manage to explore everything going on, the first annual \u003ca href=\"https://www.facebook.com/events/1649631578627403/\" target=\"_blank\">Town Eats Festival\u003c/a>, co-hosted by \u003ca href=\"http://oaklandish.com/\" target=\"_blank\">Oaklandish\u003c/a> and \u003ca href=\"http://www.lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>, will be in the western section of Jack London Square (East Bay Express has more \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/09/15/town-eats-offers-a-lower-key-oakland-centric-alternative-to-eat-real\" target=\"_blank\">info about the event\u003c/a>.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a> \u003c/p>\n\n",
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"excerpt": "We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend for $8 or less. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute's\u003c/a> 7th annual \u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>, \u003c/strong>the outdoor food extravaganza that showcases local, organic and sustainable fare, kicked off today in Oakland's Jack London Square. We heroically sampled our way through many of the vendors' more offbeat and unusual dishes, so here's 12 stellar items that you can also try this weekend (and everything's priced under $8, too.)\u003c/p>\n\u003cfigure id=\"attachment_100924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-brisket1920b.jpg\" alt=\"WTF SF: Slow-roasted Angus brisket with egg noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100924\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-brisket1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: Slow-roasted Angus brisket with egg noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wtfsf.com/\" target=\"_blank\">WTF SF\u003c/a>: Slow-roasted Angus brisket with egg noodles\u003c/strong>\u003cbr>\nI guarantee the lines will be long at What's the Feast SF's booth -- as it was for us during the opening day lunchtime rush. But it's definitely worth the wait, as their only regular appearance is at the \u003ca href=\"http://www.agriculturalinstitute.org/stonestown/\" target=\"_blank\">Stonestown Farmers' Market\u003c/a> on Sundays (although they're available for catering). The slow-roasted Angus brisket with a sweet Asian barbecue glaze is dished over garlicky egg noodles and garnished with pickled cucumbers; it's a delicious combination of sweet, salty and sour flavors.\u003c/p>\n\u003cfigure id=\"attachment_100926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/wtf-noodles1920.jpg\" alt=\"WTF SF: What's The Feast?!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100926\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/wtf-noodles1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">WTF SF: What's The Feast?! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg\" alt=\"Hella Vegan Eats: Birthday Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-eats-burger1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats: Birthday Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hellaveganeats.com/\" target=\"_blank\">Hella Vegan Eats\u003c/a>: Birthday Burger\u003c/strong>\u003cbr>\nYou may have spotted the colorful truck (and equally animated staff) of the Hella Vegan Eats truck at various farmers' markets around the Bay Area. You can't go wrong with ordering their lively 'Birthday Burger,' which is stuffed with an organic seitan-beet patty, local and organic smoked \u003ca href=\"http://www.rhizocalitempeh.com/#about-rhizocali\" target=\"_blank\">Rhizocali Tempeh\u003c/a> 'bacon,' slices of heirloom tomato, Russian dressing, dill pickles and pancake buns speckled with funfetti (add avocado for $1.) Or you try their mac & 'chorizo' tacos and the three alluring donuts they've got for dessert: caramel brownie, chocolate cheesecake and maple 'bacon.'\u003c/p>\n\u003cfigure id=\"attachment_100963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/hella-vegan-final1920.jpg\" alt=\"Hella Vegan Eats\" width=\"1920\" height=\"1704\" class=\"size-full wp-image-100963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-400x355.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-800x710.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1440x1278.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-1180x1047.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/hella-vegan-final1920-960x852.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hella Vegan Eats \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg\" alt=\"Burma Bear: Palata\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear: Palata \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.burmabear.com/\" target=\"_blank\">Burma Bear\u003c/a>: Palata\u003c/strong>\u003cbr>\nWhile the plates of smoked baby back ribs or pulled pork over coconut rice were calling our names, we decided to try the \u003cem>palata\u003c/em>, a pan-fried, vegetarian flatbread dish paired with an aromatic green curry dipping sauce. It's reminiscent of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Paratha\" target=\"_blank\">Indian paratha\u003c/a>\u003c/em> and great for sharing with your friends as an appetizer. If the tent is mobbed by festivalgoers, check out their brick-and-mortar venue at the \u003ca href=\"http://secondactsf.com/\" target=\"_blank\">Second Act Marketplace\u003c/a> on Haight Street in the city.\u003c/p>\n\u003cfigure id=\"attachment_100904\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg\" alt=\"Burma Bear\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/burmese-bear-palata1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burma Bear \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920d.jpg\" alt=\"La Marcha: Seafood paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100921\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920d-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha: Seafood paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lamarchaberkeley.com/#new-page-3\" target=\"_blank\">La Marcha\u003c/a>: Seafood paella\u003c/strong>\u003cbr>\nGigantic paella pans cooking up huge portions of rice, seafood and vegetables always draws huge crowds, and La Marcha's bustling tent that emanated big clouds of steam was no exception. Plans to open up a tapas bar in Berkeley are currently in the works, so for now, they're still in pop-up mode at events. Their signature paprika-and-saffron infused paella dish was bursting with meaty chunks of chicken, chorizo, shrimp, roasted garlic, sweet red peppers, English peas and \u003ca href=\"http://www.mercurynews.com/ci_21412400/paella-rice-bomba-vs-arborio\" target=\"_blank\">Spanish Bomba\u003c/a> rice.\u003c/p>\n\u003cfigure id=\"attachment_100920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/paella1920a.jpg\" alt=\"La Marcha paella\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/paella1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Marcha paella \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920c.jpg\" alt=\"Bombzies BBQ: Korean BBQ chicken bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ: Korean BBQ chicken bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bombziesbbq.com/\" target=\"_blank\">Bombzies BBQ\u003c/a>: Korean BBQ chicken bowl\u003c/strong>\u003cbr>\nWhile Asian barbecue is fairly commonplace, the large, hungry crowds that congregated around the smoky grills filled to capacity with Korean, Vietnamese lemongrass and Thai-coconut flavored chicken were a sure sign that we had to try Bombzies BBQ. The tender, flavorful meat is served as kabobs or as a heaping bowl of rice topped with the complimentary add-ons of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em> and green onions.\u003c/p>\n\u003cfigure id=\"attachment_100898\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg\" alt=\"Bombzies BBQ\" width=\"640\" height=\"960\" class=\"size-large wp-image-100898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bombzies1920a-960x1440.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bombzies BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100907\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg\" alt=\"Eat On Monday: Fried calamari tacos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/eat-on-monday-calamari-taco1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday: Fried calamari tacos \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatonmonday.com/\" target=\"_blank\">Eat On Monday\u003c/a>: Fried calamari tacos\u003c/strong>\u003cbr>\nThere's chicken, braised oxtail and even ice cream tacos for sale at Eat Real -- but the salt-and-pepper fried calamari corn tortilla tacos topped with jalapeños, shredded cabbage, cilantro and a spicy crema-remoulade-like sauce won us over instead. They've also got buttermilk fried chicken sandwiches and mini chipotle cheeseburgers if you want to try their other tantalizing-looking dishes. \u003c/p>\n\u003cfigure id=\"attachment_100967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/truck.jpg\" alt=\"Eat On Monday truck\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/truck-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat On Monday truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100905\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920a.jpg\" alt=\"BOK SSAM: Spicy chicken and waffle sandwich\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM: Spicy chicken and waffle sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://bokssam.com/\" target=\"_blank\">BOK SSAM\u003c/a>: Spicy chicken and waffle sandwich\u003c/strong>\u003cbr>\nBrace yourself for the decadent (and delectable) fried chicken and waffle sandwich from the folks at BOK SSAM, especially if you're watching your waistline. Billed as a \"Korean-American comfort food\" catering company, you'll spot plenty of photos of these food porn-ready sandwiches on Instagram. There's two Korean sauces to choose from: sweet soy-garlic or a sweet-and-spicy \u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">\u003cem>gochujang\u003c/em>\u003c/a>, a thick, fermented soybean-red chili sauce.\u003c/p>\n\u003cfigure id=\"attachment_100906\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chix-waffle1920c.jpg\" alt=\"BOK SSAM booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chix-waffle1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BOK SSAM booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg\" alt=\"Southern Comfort Kitchen: Fried Mac & Cheese balls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen: Fried Mac & Cheese balls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.southerncomfortkitchen.net/\" target=\"_blank\">Southern Comfort Kitchen\u003c/a>: Mac n' cheese balls\u003c/strong>\u003cbr>\nThe Southern Comfort Kitchen crew -- overseen by three brothers from New Orleans -- have lots of calorie-busting courses on deck, including hush puppy-sized mac & cheese balls. Made with sharp cheddar and smoked Gouda, they're rolled in Italian bread crumbs and then deep-fried to crunchy perfection. Dip them in the housemade marinara sauce and then fight the urge to curl up and take a nap next to their truck afterwards. \u003c/p>\n\u003cfigure id=\"attachment_100922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg\" alt=\"Southern Comfort Kitchen truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100922\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/southerncomfortkitchen1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Comfort Kitchen truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pork.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pork-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://jeepneyguy.com/\" target=\"_blank\">Jeepney Guy\u003c/a>: Slow-roasted pork belly\u003c/strong>\u003cbr>\nWe were bursting at the seams by the time we waddled over to the Jeepney Guy booth (a common form of \u003ca href=\"https://en.wikipedia.org/wiki/Jeepney\" target=\"_blank\">public transportation in the Philippines\u003c/a>), but we couldn't resist sampling a bite of their \u003ca href=\"https://en.wikipedia.org/wiki/Lechon\" target=\"_blank\">lechón\u003c/a>, or slow-roasted pork belly -- especially after we saw the glistening racks of meat lazily turning in their mobile rotisserie. Jeepney Guy caters events if you want to wallow in your own personal supply of crispy skin and succulent pork at a private party.\u003c/p>\n\u003cfigure id=\"attachment_100917\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/jeepney-guy1920c.jpg\" alt=\"Jeepney Guy: Slow-roasted pork belly\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/jeepney-guy1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jeepney Guy: Slow-roasted pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg\" alt=\"Girl Friday Zeppole: Savory zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole: Savory zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.girlfridaysf.com/\" target=\"_blank\">Girl Friday Zeppole\u003c/a>: Savory zeppole\u003c/strong>\u003cbr>\nSave room for dessert, because there's also a wealth of sugary, deep-fried delights available at Eat Real. Girl Friday Zeppole's Italian fritters are made to order, so your \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zeppole\" target=\"_blank\">zeppoles\u003c/a>\u003c/em> arrive piping hot after they're poured into paper cones. While most folks gravitate towards the sweeter versions made with powdered sugar and lemon zest (with a choice of vanilla bean crème fraîche, Earl Grey chocolate ganache or seasonal blackberry stout dipping sauces), we had to try the sole savory option prepared with smoked salt, parmesan cheese and herbs that matched well with the creamy, mild chili pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce.\u003c/p>\n\u003cfigure id=\"attachment_100951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg\" alt=\"Girl Friday Zeppole\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/girl-friday-zeppole1920-use-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Girl Friday Zeppole \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920a.jpg\" alt=\"Mamacita Café : Cardamom donut kebab\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100919\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café : Cardamom donut kebab \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mamacitascafe.com/\" target=\"_blank\">Mamacita Café\u003c/a>: Cardamom donut kebab\u003c/strong>\u003cbr>\nBorn through a successful Kickstarter campaign, Mamacita Café is both a mobile pop-up and an innovative workforce program that \u003ca href=\"http://www.eastbayexpress.com/oakland/food-served-with-a-side-of-social-justice/Content?oid=4247620\" target=\"_blank\">supports young women in Oakland\u003c/a> by training and hiring local high school students. Their popular 'donut kebab,' or three tasty donut holes skewered on a stick, came in three flavors at Eat Real: a 'very berry' jam, cardamom glaze (our choice) and a vegan nectarine jam. We passed on the scoop of Fenton's vanilla ice cream (although we would have ordered it under normal, non-food-festival-gorging circumstances.)\u003c/p>\n\u003cfigure id=\"attachment_100959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/mamacitas1920b.jpg\" alt=\"Mamacita Café booth\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/mamacitas1920b-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mamacita Café booth \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920c.jpg\" alt=\"Bowl’D Acai: Original Gangster\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai: Original Gangster \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldacai.com/\" target=\"_blank\">Bowl’D Acai\u003c/a>: Original Gangster\u003c/strong>\u003cbr>\nIn an attempt to cleanse our palate and unclog our arteries, we made a beeline at the end of our moveable feast towards the bright silver Bowl'D Acai truck. Their 'OG' is made with a blend of \u003ca href=\"https://en.wikipedia.org/wiki/A%C3%A7a%C3%AD_palm\" target=\"_blank\">açaí\u003c/a> berries, strawberries, bananas and coconut water topped with organic \u003ca href=\"http://www.oneplanetgranola.com/\" target=\"_blank\">One Planet granola\u003c/a>, fresh fruit and coconut shavings and honey. They also had two other punny smoothies -- the 'Hella Green' and the 'Berry White' -- if you want a healthier alternative to the ample beer, cider, wine and spirits for sale as a part of the \u003cstrong>\u003ca href=\"http://eatrealfest.com/about/beverages/\" target=\"_blank\">Drink Real\u003c/a>\u003c/strong> festivities. (But we indulged in both.) \u003c/p>\n\u003cfigure id=\"attachment_100901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bowl-acai1920.jpg\" alt=\"Bowl’D Acai truck\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bowl-acai1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl’D Acai truck \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a final pro tip:\u003c/strong> Be sure to bring lots of sunblock as you wander through the festival tomorrow and Sunday (here's an online \u003ca href=\"http://eatrealfest.com/about/map-schedule/\" target=\"_blank\">map\u003c/a> to help you plan ahead); it's looking to be another warm weekend according to the weather forecast. You can also check the \u003ca href=\"http://eatrealfest.com/wp-content/uploads/2015/09/ERF_2015_SCHEDULE.pdf\" target=\"_blank\">schedule \u003c/a>to find out more about the numerous DIY demos, tastings, live music performances, kids' activities and other events happening at Eat Real. And if you somehow manage to explore everything going on, the first annual \u003ca href=\"https://www.facebook.com/events/1649631578627403/\" target=\"_blank\">Town Eats Festival\u003c/a>, co-hosted by \u003ca href=\"http://oaklandish.com/\" target=\"_blank\">Oaklandish\u003c/a> and \u003ca href=\"http://www.lungomareoakland.com/\" target=\"_blank\">Lungomare\u003c/a>, will be in the western section of Jack London Square (East Bay Express has more \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/09/15/town-eats-offers-a-lower-key-oakland-centric-alternative-to-eat-real\" target=\"_blank\">info about the event\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dim Sum Delights in their Hong Kong Homeland",
"title": "Dim Sum Delights in their Hong Kong Homeland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_97020\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920.jpg\" alt=\"Golden scallops with pear, shrimp and ham, Yan Toh Heen.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-97020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Golden scallops with pear, shrimp and ham, Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m awaiting the last course of a sublime dim sum luncheon in one of Hong Kong's most elegant hotels. The menu lists a classic dessert, chilled mango custard. But suddenly, waiters appear and set down large covered glass bell jars, whose contents are shrouded by mysterious swirling clouds. As they whip off the lids with a flourish, huge geysers of white steam erupt a few feet into the air in several directions. Thanks to the dry ice underneath the bowls of mango cream, this dramatic display is the finale for \u003ca href=\"http://www.hongkong-ic.intercontinental.com/dining/yan_toh_heen.php\" target=\"_blank\">Yan Toh Heen\u003c/a>’s succession of exquisite dim sum, served on solid jade place settings, at a table with a sweeping view of Victoria Harbor. \u003c/p>\n\u003cfigure id=\"attachment_97031\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen.jpg\" alt=\"Mango dessert and lobster dumpling and broth, Yan Toh Heen.\" width=\"1000\" height=\"538\" class=\"size-full wp-image-97031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-400x215.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-800x430.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-960x516.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mango dessert and lobster dumpling and broth, Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Classic, yet Innovative Dim Sum at \u003ca href=\"http://www.hongkong-ic.intercontinental.com/dining/yan_toh_heen.php\" target=\"_blank\">Yan Toh Heen\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Let me back up a little. I’m in Hong Kong for a week and have discovered to my delight that this vibrant metropolis is not only the birthplace of modern dim sum but also the hub of its evolving innovation. I set a goal to visit a range of dim sum spots and enjoy one of my favorite rituals--selecting eye-appealing tidbits from roving carts--knowing that I can only make the barest dent in a city that boasts scores of dim sum superstars (several of whom have won Michelin stars).\u003c/p>\n\u003cp>One of these is executive \u003ca href=\"http://foodnchef.com/chefs/lau-yiu-fai-michelin-starred-executive-chef-at-%E6%AC%A3%E5%9C%96%E8%BB%92-yan-toh-heen/\" target=\"_blank\">Chef Lau Yiu Fai\u003c/a> at the \u003ca href=\"http://www.hongkong-ic.intercontinental.com\" target=\"_blank\">Intercontinental Hotel\u003c/a>; his restaurant, Yan Toh Heen, was awarded two Michelin Stars. After one bite of his first course, a crispy lobster dumpling, paired with a deeply-flavored supreme broth, it was clear I was in for a masterful meal.\u003c/p>\n\u003cfigure id=\"attachment_97021\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage.jpg\" alt=\"Assorted dim sum delicacies at Yan Toh Heen.\" width=\"1000\" height=\"441\" class=\"size-full wp-image-97021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-400x176.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-800x353.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-960x423.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Assorted dim sum delicacies at Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview before lunch*, Chef Lau, 55, who started working in kitchens when he was 14 to help support his large family, told me that when he was a young apprentice,\u003c/p>\n\u003cblockquote>\u003cp>\"The master chef was very strict and seldom taught us anything. You just had to figure it out on your own. Now it’s totally different and we do teach our apprentices. There are 20 chefs who work with me and I’m friendly with them. Of course, they have to begin with the basics, like \u003cem>shu mai\u003c/em> and \u003cem>har gow\u003c/em>. It may be boring, but people still request those traditional dishes, so you need to master them.\"\u003c/p>\u003c/blockquote>\n\u003cp>Personally, Chef Lau enjoys creating contemporary Cantonese dim sum with the finest imported ingredients, such as French quail, Alaskan crab and Tasmanian scallops, which he fashions into miniature artistic creations that allow the flavors of each element to shine. He cherishes the thousands of years of dim sum tradition, because he says, “it is an enduring symbol of family togetherness.”\u003c/p>\n\u003cfigure id=\"attachment_97022\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage.jpg\" alt=\"Long Cha Tea House (vegetarian) in Hong Kong Park next to Flagstaff Museum of Tea Ware.\" width=\"1000\" height=\"658\" class=\"size-full wp-image-97022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-960x632.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Long Cha Tea House (vegetarian) in Hong Kong Park next to Flagstaff Museum of Tea Ware. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Vegetarian Dim Sum in a Charming Setting at \u003ca href=\"http://www.lockcha.com/teahouse/?lang=eng\" target=\"_blank\">Long Cha Tea House\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A happy accident brought me to my next dim sum restaurant, while visiting Hong Kong Park for a bit of greenery to offset the overwhelming forest of shiny skyscrapers that dominate the skyline. After exploring a \u003ca href=\"http://hk.art.museum/en_US/web/ma/home.html\" target=\"_blank\">museum devoted to tea ware\u003c/a>, I discovered a quaint tea room in the neighboring building. The menu featured more than 100 teas and an all-vegetarian array of dim sum.\u003c/p>\n\u003cp>To offset the humid weather, I ordered white peony tea, a cooling winter melon roll and a cold salad of organic black and snow fungus with mushrooms. But I couldn't resist a warm and wonderful dessert: dumplings filled with black sesame seed paste in sweet syrup.\u003c/p>\n\u003cfigure id=\"attachment_97026\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls.jpg\" alt=\"Lei Garden’s crystal skin dumplings and lacy taro balls.\" width=\"1000\" height=\"490\" class=\"size-full wp-image-97026\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-400x196.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-960x470.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Lei Garden’s crystal skin dumplings and lacy taro balls. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Finely Crafted Dim Sum at Elegant \u003ca href=\"http://www.leigarden.hk/en/branches/branch.php?cid=1\" target=\"_blank\">Lei Gardens\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Another morning, I searched for a dim sum restaurant to take my husband to on the only free day he had during his week of teaching. With the help of \u003ca href=\"http://www.openrice.com/en/hongkong/restaurant/index.htm?con=navi\" target=\"_blank\">Open Rice\u003c/a> (the Hong Kong equivalent of a Foodie Yelp) I found one near our hotel in the bustling Wan Chai neighborhood, but I was a little hesitant since it seemed to be part of a chain, with other locations scattered throughout Hong Kong, Mainland China, Singapore, and Macau. I needn't have worried. Lei Gardens' dining room was packed with locals and the food was fresh, hot and tasty. Our delicate chicken and chive dumplings were wrapped in translucent skins and the petite taro puffs almost burned our mouths.\u003c/p>\n\u003cp>Then it struck me that in these three restaurants I had not yet glimpsed the familiar carts stacked with bamboo steamer baskets that roamed my favorite Bay Area dim sum spots: San Francisco's \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a>, Alameda's \u003ca href=\"http://www.eastoceanseafoodrestaurant.com\" target=\"_blank\">East Ocean\u003c/a> or Oakland's \u003ca href=\"http://peony388.com\" target=\"_blank\">Peony\u003c/a>. In Hong Kong, one ordered by checking off a paper menu. I wondered if this was a hallmark of Hong Kong dim sum culture and endeavored to find out.\u003c/p>\n\u003cfigure id=\"attachment_97023\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/5-square-pork-dumplings1920.jpg\" alt=\"Piping hot pork and shrimp dumplings at Dim Sum Square.\" width=\"1920\" height=\"1322\" class=\"size-full wp-image-97023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-1440x992.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-960x661.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Piping hot pork and shrimp dumplings at Dim Sum Square. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dim Sum Favorites with a Dash of History at \u003ca href=\"http://www.openrice.com/en/hongkong/restaurant/sheung-wan-dim-sum-square/43811\" target=\"_blank\">Dim Sum Square\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Later in the week, I joined an \u003ca href=\"http://www.hongkongfoodietours.com/tours/central-sheung-wan-foodie-tour/\" target=\"_blank\">excellent food tour\u003c/a>* which meandered through the Central and Sheung Wan Districts, and included tastes at six family-run food or drink establishments.\u003c/p>\n\u003cp>In a cozy corner cafe in an artsy district, over pork and shrimp dumplings and baked BBQ pork buns with distinctive toasted tops, our knowledgeable guide shared the history of dim sum and eventually revealed the reasons none of the places I visited featured those familiar roving carts.\u003c/p>\n\u003cp>Dim sum, also known as \u003cem>yum cha\u003c/em> (literally to 'drink tea') probably originated thousands of years ago, in the teahouses that sprang up along China's Silk Road as rest stops for weary travelers.\u003c/p>\n\u003cp>Our guide pointed to the black and white poster on the wall, explaining that it depicted typical Hong Kong dim sum in the last century. Men would frequent modest teahouses to read the newspaper, while enjoying a few snacks with their tea. The line of hanging bird cages above the restaurant booths was connected to a long tradition of men caring for pet birds, which included taking them for daily outings. (The Avian Flu outbreak in 1997 likely shut the door on bringing birdcages into eating establishments.) And teahouses competed for clients by adding more innovative food choices.\u003c/p>\n\u003cfigure id=\"attachment_97025\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920.jpg\" alt=\"Traditional yum cha spot for tea, snacks and bringing your bird for an outing. \" width=\"1920\" height=\"1414\" class=\"size-full wp-image-97025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-1440x1061.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-1180x869.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-960x707.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditional yum cha spot for tea, snacks and bringing your bird for an outing. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the missing trolley carts, our guide explained that since space is at a premium and rent high on Hong Kong island, it is better for small restaurants to squeeze in more tables than to leave wide aisles to accommodate the carts. But more important to diners is the food's freshness. Dumplings that sit in steamer baskets become overcooked and soggy. Cantonese cooking also values serving food piping hot. (Ah, that explained the reason I saw a waiter at Lei Gardens prepare soup over a large flame in the dining room, right next to the diners who ordered it, so that he could deliver the steaming bowls to their table in seconds.)\u003c/p>\n\u003cp>My tour guide also described the goal that all dim sum should achieve: a semi-transparent dumpling wrapper called \"crystal skin,\" in essence, a delicate cloud that delivers the savory contents to your mouth. This is an ideal by which Hong Kong dim sum is often judged.\u003c/p>\n\u003cp>\u003cstrong>Fanciful and Classic Dim Sum with a View at \u003ca href=\"http://www.maximschinese.com.hk/eng/restaurant/outlet_facts.aspx?sId=30\" target=\"_blank\">Serenade\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97027\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920.jpg\" alt=\"No need to ask what’s inside these dumplings at Serenade (it’s a fish called garoupa). \" width=\"1920\" height=\"1299\" class=\"size-full wp-image-97027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">No need to ask what’s inside these dumplings at Serenade (it’s a fish called garoupa). \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On my last day in Hong Kong, a new friend invited me for a farewell dim sum meal at Serenade, a lovely restaurant in the Hong Kong Cultural Center. Serenade not only boasted a harbor view, but cute dim sum as well -- in the shape of bunnies, goldfish, hedgehogs and squid. The restaurant's more traditional dishes again featured dumplings with translucent skin.\u003c/p>\n\u003cfigure id=\"attachment_97028\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun.jpg\" alt=\"Serenade’s shrimp and chive dumpling and pan-fried pork buns. \" width=\"1000\" height=\"500\" class=\"size-full wp-image-97028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-960x480.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Serenade’s shrimp and chive dumpling and pan-fried pork buns. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back home, just as I was starting to miss Hong Kong's innovative dim sum, with its parade of culinary surprises, I received a copy of Michael Bauer's \u003ca href=\"http://www.sfchronicle.com/top-100-2015/article/Hong-Kong-Lounge-II-6206977.php\" target=\"_blank\">Top 100 Bay Area Restaurants 2015\u003c/a>. As soon as I read about \u003ca href=\"http://www.hongkonglounge2.com/menu-1/\" target=\"_blank\">Hong Kong Lounge II\u003c/a>, I grabbed my husband and we rushed to the cozy space on Geary Boulevard and our taste buds were transported. No carts, but fresh, hot dumplings, stuffed eggplant and those delectable baked pork buns with the toasted tops that I had fallen in love with. We had found the next best thing to sitting at a table with a harbor view in enchanting Hong Kong.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>(*Thanks to the Hong Kong Tourism Board)\u003c/p>\n\n",
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"excerpt": "Dim sum in its homeland, Hong Kong, is flourishing in a culinary balancing act of tradition and innovation. Every day, cozy family-run spots, all-vegetarian teahouses and elegant dining rooms create over a hundred varieties of steamed dumplings, baked buns, and deep-fried delicacies. \r\n",
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"description": "Dim sum in its homeland, Hong Kong, is flourishing in a culinary balancing act of tradition and innovation. Every day, cozy family-run spots, all-vegetarian teahouses and elegant dining rooms create over a hundred varieties of steamed dumplings, baked buns, and deep-fried delicacies. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_97020\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920.jpg\" alt=\"Golden scallops with pear, shrimp and ham, Yan Toh Heen.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-97020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Golden scallops with pear, shrimp and ham, Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m awaiting the last course of a sublime dim sum luncheon in one of Hong Kong's most elegant hotels. The menu lists a classic dessert, chilled mango custard. But suddenly, waiters appear and set down large covered glass bell jars, whose contents are shrouded by mysterious swirling clouds. As they whip off the lids with a flourish, huge geysers of white steam erupt a few feet into the air in several directions. Thanks to the dry ice underneath the bowls of mango cream, this dramatic display is the finale for \u003ca href=\"http://www.hongkong-ic.intercontinental.com/dining/yan_toh_heen.php\" target=\"_blank\">Yan Toh Heen\u003c/a>’s succession of exquisite dim sum, served on solid jade place settings, at a table with a sweeping view of Victoria Harbor. \u003c/p>\n\u003cfigure id=\"attachment_97031\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen.jpg\" alt=\"Mango dessert and lobster dumpling and broth, Yan Toh Heen.\" width=\"1000\" height=\"538\" class=\"size-full wp-image-97031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-400x215.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-800x430.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-960x516.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mango dessert and lobster dumpling and broth, Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Classic, yet Innovative Dim Sum at \u003ca href=\"http://www.hongkong-ic.intercontinental.com/dining/yan_toh_heen.php\" target=\"_blank\">Yan Toh Heen\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Let me back up a little. I’m in Hong Kong for a week and have discovered to my delight that this vibrant metropolis is not only the birthplace of modern dim sum but also the hub of its evolving innovation. I set a goal to visit a range of dim sum spots and enjoy one of my favorite rituals--selecting eye-appealing tidbits from roving carts--knowing that I can only make the barest dent in a city that boasts scores of dim sum superstars (several of whom have won Michelin stars).\u003c/p>\n\u003cp>One of these is executive \u003ca href=\"http://foodnchef.com/chefs/lau-yiu-fai-michelin-starred-executive-chef-at-%E6%AC%A3%E5%9C%96%E8%BB%92-yan-toh-heen/\" target=\"_blank\">Chef Lau Yiu Fai\u003c/a> at the \u003ca href=\"http://www.hongkong-ic.intercontinental.com\" target=\"_blank\">Intercontinental Hotel\u003c/a>; his restaurant, Yan Toh Heen, was awarded two Michelin Stars. After one bite of his first course, a crispy lobster dumpling, paired with a deeply-flavored supreme broth, it was clear I was in for a masterful meal.\u003c/p>\n\u003cfigure id=\"attachment_97021\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage.jpg\" alt=\"Assorted dim sum delicacies at Yan Toh Heen.\" width=\"1000\" height=\"441\" class=\"size-full wp-image-97021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-400x176.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-800x353.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-960x423.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Assorted dim sum delicacies at Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview before lunch*, Chef Lau, 55, who started working in kitchens when he was 14 to help support his large family, told me that when he was a young apprentice,\u003c/p>\n\u003cblockquote>\u003cp>\"The master chef was very strict and seldom taught us anything. You just had to figure it out on your own. Now it’s totally different and we do teach our apprentices. There are 20 chefs who work with me and I’m friendly with them. Of course, they have to begin with the basics, like \u003cem>shu mai\u003c/em> and \u003cem>har gow\u003c/em>. It may be boring, but people still request those traditional dishes, so you need to master them.\"\u003c/p>\u003c/blockquote>\n\u003cp>Personally, Chef Lau enjoys creating contemporary Cantonese dim sum with the finest imported ingredients, such as French quail, Alaskan crab and Tasmanian scallops, which he fashions into miniature artistic creations that allow the flavors of each element to shine. He cherishes the thousands of years of dim sum tradition, because he says, “it is an enduring symbol of family togetherness.”\u003c/p>\n\u003cfigure id=\"attachment_97022\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage.jpg\" alt=\"Long Cha Tea House (vegetarian) in Hong Kong Park next to Flagstaff Museum of Tea Ware.\" width=\"1000\" height=\"658\" class=\"size-full wp-image-97022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-960x632.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Long Cha Tea House (vegetarian) in Hong Kong Park next to Flagstaff Museum of Tea Ware. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Vegetarian Dim Sum in a Charming Setting at \u003ca href=\"http://www.lockcha.com/teahouse/?lang=eng\" target=\"_blank\">Long Cha Tea House\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A happy accident brought me to my next dim sum restaurant, while visiting Hong Kong Park for a bit of greenery to offset the overwhelming forest of shiny skyscrapers that dominate the skyline. After exploring a \u003ca href=\"http://hk.art.museum/en_US/web/ma/home.html\" target=\"_blank\">museum devoted to tea ware\u003c/a>, I discovered a quaint tea room in the neighboring building. The menu featured more than 100 teas and an all-vegetarian array of dim sum.\u003c/p>\n\u003cp>To offset the humid weather, I ordered white peony tea, a cooling winter melon roll and a cold salad of organic black and snow fungus with mushrooms. But I couldn't resist a warm and wonderful dessert: dumplings filled with black sesame seed paste in sweet syrup.\u003c/p>\n\u003cfigure id=\"attachment_97026\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls.jpg\" alt=\"Lei Garden’s crystal skin dumplings and lacy taro balls.\" width=\"1000\" height=\"490\" class=\"size-full wp-image-97026\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-400x196.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-960x470.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Lei Garden’s crystal skin dumplings and lacy taro balls. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Finely Crafted Dim Sum at Elegant \u003ca href=\"http://www.leigarden.hk/en/branches/branch.php?cid=1\" target=\"_blank\">Lei Gardens\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Another morning, I searched for a dim sum restaurant to take my husband to on the only free day he had during his week of teaching. With the help of \u003ca href=\"http://www.openrice.com/en/hongkong/restaurant/index.htm?con=navi\" target=\"_blank\">Open Rice\u003c/a> (the Hong Kong equivalent of a Foodie Yelp) I found one near our hotel in the bustling Wan Chai neighborhood, but I was a little hesitant since it seemed to be part of a chain, with other locations scattered throughout Hong Kong, Mainland China, Singapore, and Macau. I needn't have worried. Lei Gardens' dining room was packed with locals and the food was fresh, hot and tasty. Our delicate chicken and chive dumplings were wrapped in translucent skins and the petite taro puffs almost burned our mouths.\u003c/p>\n\u003cp>Then it struck me that in these three restaurants I had not yet glimpsed the familiar carts stacked with bamboo steamer baskets that roamed my favorite Bay Area dim sum spots: San Francisco's \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a>, Alameda's \u003ca href=\"http://www.eastoceanseafoodrestaurant.com\" target=\"_blank\">East Ocean\u003c/a> or Oakland's \u003ca href=\"http://peony388.com\" target=\"_blank\">Peony\u003c/a>. In Hong Kong, one ordered by checking off a paper menu. I wondered if this was a hallmark of Hong Kong dim sum culture and endeavored to find out.\u003c/p>\n\u003cfigure id=\"attachment_97023\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/5-square-pork-dumplings1920.jpg\" alt=\"Piping hot pork and shrimp dumplings at Dim Sum Square.\" width=\"1920\" height=\"1322\" class=\"size-full wp-image-97023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-1440x992.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-960x661.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Piping hot pork and shrimp dumplings at Dim Sum Square. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dim Sum Favorites with a Dash of History at \u003ca href=\"http://www.openrice.com/en/hongkong/restaurant/sheung-wan-dim-sum-square/43811\" target=\"_blank\">Dim Sum Square\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Later in the week, I joined an \u003ca href=\"http://www.hongkongfoodietours.com/tours/central-sheung-wan-foodie-tour/\" target=\"_blank\">excellent food tour\u003c/a>* which meandered through the Central and Sheung Wan Districts, and included tastes at six family-run food or drink establishments.\u003c/p>\n\u003cp>In a cozy corner cafe in an artsy district, over pork and shrimp dumplings and baked BBQ pork buns with distinctive toasted tops, our knowledgeable guide shared the history of dim sum and eventually revealed the reasons none of the places I visited featured those familiar roving carts.\u003c/p>\n\u003cp>Dim sum, also known as \u003cem>yum cha\u003c/em> (literally to 'drink tea') probably originated thousands of years ago, in the teahouses that sprang up along China's Silk Road as rest stops for weary travelers.\u003c/p>\n\u003cp>Our guide pointed to the black and white poster on the wall, explaining that it depicted typical Hong Kong dim sum in the last century. Men would frequent modest teahouses to read the newspaper, while enjoying a few snacks with their tea. The line of hanging bird cages above the restaurant booths was connected to a long tradition of men caring for pet birds, which included taking them for daily outings. (The Avian Flu outbreak in 1997 likely shut the door on bringing birdcages into eating establishments.) And teahouses competed for clients by adding more innovative food choices.\u003c/p>\n\u003cfigure id=\"attachment_97025\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920.jpg\" alt=\"Traditional yum cha spot for tea, snacks and bringing your bird for an outing. \" width=\"1920\" height=\"1414\" class=\"size-full wp-image-97025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-1440x1061.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-1180x869.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-960x707.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditional yum cha spot for tea, snacks and bringing your bird for an outing. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the missing trolley carts, our guide explained that since space is at a premium and rent high on Hong Kong island, it is better for small restaurants to squeeze in more tables than to leave wide aisles to accommodate the carts. But more important to diners is the food's freshness. Dumplings that sit in steamer baskets become overcooked and soggy. Cantonese cooking also values serving food piping hot. (Ah, that explained the reason I saw a waiter at Lei Gardens prepare soup over a large flame in the dining room, right next to the diners who ordered it, so that he could deliver the steaming bowls to their table in seconds.)\u003c/p>\n\u003cp>My tour guide also described the goal that all dim sum should achieve: a semi-transparent dumpling wrapper called \"crystal skin,\" in essence, a delicate cloud that delivers the savory contents to your mouth. This is an ideal by which Hong Kong dim sum is often judged.\u003c/p>\n\u003cp>\u003cstrong>Fanciful and Classic Dim Sum with a View at \u003ca href=\"http://www.maximschinese.com.hk/eng/restaurant/outlet_facts.aspx?sId=30\" target=\"_blank\">Serenade\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97027\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920.jpg\" alt=\"No need to ask what’s inside these dumplings at Serenade (it’s a fish called garoupa). \" width=\"1920\" height=\"1299\" class=\"size-full wp-image-97027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">No need to ask what’s inside these dumplings at Serenade (it’s a fish called garoupa). \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On my last day in Hong Kong, a new friend invited me for a farewell dim sum meal at Serenade, a lovely restaurant in the Hong Kong Cultural Center. Serenade not only boasted a harbor view, but cute dim sum as well -- in the shape of bunnies, goldfish, hedgehogs and squid. The restaurant's more traditional dishes again featured dumplings with translucent skin.\u003c/p>\n\u003cfigure id=\"attachment_97028\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun.jpg\" alt=\"Serenade’s shrimp and chive dumpling and pan-fried pork buns. \" width=\"1000\" height=\"500\" class=\"size-full wp-image-97028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-960x480.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Serenade’s shrimp and chive dumpling and pan-fried pork buns. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back home, just as I was starting to miss Hong Kong's innovative dim sum, with its parade of culinary surprises, I received a copy of Michael Bauer's \u003ca href=\"http://www.sfchronicle.com/top-100-2015/article/Hong-Kong-Lounge-II-6206977.php\" target=\"_blank\">Top 100 Bay Area Restaurants 2015\u003c/a>. As soon as I read about \u003ca href=\"http://www.hongkonglounge2.com/menu-1/\" target=\"_blank\">Hong Kong Lounge II\u003c/a>, I grabbed my husband and we rushed to the cozy space on Geary Boulevard and our taste buds were transported. No carts, but fresh, hot dumplings, stuffed eggplant and those delectable baked pork buns with the toasted tops that I had fallen in love with. We had found the next best thing to sitting at a table with a harbor view in enchanting Hong Kong.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "GUIDE: Bay Area Restaurants On Film (For Hungry Movie Buffs)",
"title": "GUIDE: Bay Area Restaurants On Film (For Hungry Movie Buffs)",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_96543\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-96543\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/doubtfire21.jpg\" alt=\"Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville\" width=\"700\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21-400x171.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The San Francisco Bay Area may lack many things -- rain, summer, affordable housing -- but at least you can’t quibble with our place in cinema history. From the classics like \u003ci>Vertigo\u003c/i>, \u003ci>Bullitt\u003c/i> and \u003ci>The Birds \u003c/i>to more recent on-screen roles in movies like \u003ci>Zodiac\u003c/i>, \u003ci>Godzilla\u003c/i> and, uh, \u003ci>San Andreas\u003c/i>, it's entirely possible to while away a very pleasant weekend sightseeing this region’s many movie filming locations. And if you’re a movie fan who loves to eat: what could be better than to tour the Bay Area restaurants you've seen on screen?\u003c/p>\n\u003cfigure id=\"attachment_96546\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96546\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Picture-19-800x349.png\" alt=\"Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco\" width=\"800\" height=\"349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-800x349.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-400x175.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19.png 811w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Disclaimer: a staggering proportion of interior scenes in Bay Area-set movies aren’t filmed here at all, but rather on a soundstage somewhere in Los Angeles. It may be standard movie practice, but it does mean that you can’t \u003ci>actually\u003c/i> have coffee in a place like the seeming 'classic San Francisco diner' where Jake Gyllenhaal and Mark Ruffalo come close to cracking the case in David Fincher’s \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0443706/\" target=\"_blank\">Zodiac\u003c/a> \u003c/i>(above.) But take heart, and come with me on a tour of the Bay's food spots that really have been seen onscreen -- from the ones you \u003cem>can\u003c/em> still visit to some long-shuttered, dearly-departed relics.\u003c/p>\n\u003ch3>Still Playing: Four Bay Area Film Locations You \u003cem>Can\u003c/em> Still Eat In\u003c/h3>\n\u003cp>\u003cb>Bridges, Danville\u003c/b>\u003cbr>\nFeatured in: \u003ci>Mrs Doubtfire\u003c/i> (1993)\u003c/p>\n\u003cfigure id=\"attachment_96549\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png\" alt=\"Robin Williams in character as the eponymous Mrs Doubtfire, dining at Bridges in Danville\" width=\"800\" height=\"343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-400x172.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1.png 841w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as the eponymous Mrs. Doubtfire, dining at Bridges in Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This pilgrimage may feel a little bittersweet with the passing of Mrs. Doubtfire’s iconic star Robin Williams last year, but it's worth the trip to Danville to relive the movie's climactic set piece -- Williams juggling two simultaneous dinner dates while alternately dressed as elderly alter-ego Mrs. Doubtfire. In real life alas, this upscale East Bay spot's menu does \u003ci>not\u003c/i> feature the infamous “hot jambalaya” that causes Williams to administer a life-saving Heimlich Maneuver to love rival Pierce Brosnan. (Although \u003ca href=\"http://www.pleasantonweekly.com/print/story/2011/01/07/mrs-doubtfire-lives-on-in-danville-memories\" target=\"_blank\">the Pleasanton Weekly reports\u003c/a> that despite forcing the restaurant to close for a whole month during filming back in 1993, the Doubtfire connection consequently doubled Bridges’ business, so it’s fair to guess that they’re used to fans of 90s comedy still dropping in and asking for this particular menu item.)\u003c/p>\n\u003cfigure id=\"attachment_96515\" class=\"wp-caption alignnone\" style=\"max-width: 793px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\">\u003cimg class=\"size-full wp-image-96515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\" alt=\"Robin Williams in character as Mrs Doubtfire at the Claremont\" width=\"793\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png 793w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM-400x215.png 400w\" sizes=\"(max-width: 793px) 100vw, 793px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as Mrs Doubtfire at the Claremont \u003ccite>(Screenshot courtesy 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tip: to complete your \u003ci>Mrs Doubtfire\u003c/i> pilgrimage, head north-west to Berkeley and grab a day-pass to the \u003ca href=\"http://www.claremontresort.com/\" target=\"_blank\">Claremont Spa and Hotel\u003c/a>, where the movie’s pool scenes were filmed. If you’re a guest at the hotel or a Club Member, you too can get tipsy at their poolside bar and subject handsome Irishmen to a “run-by fruiting.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Tosca Cafe\u003c/b>\u003cbr>\nFeatured in: \u003ci>Basic Instinct\u003c/i> (1992)\u003c/p>\n\u003cfigure id=\"attachment_96514\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png\">\u003cimg class=\"size-medium wp-image-96514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png\" alt=\"Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \" width=\"800\" height=\"372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-400x186.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png 949w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \u003ccite>(Screenshot courtesy TriStar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alright, so nobody in 2015 is exactly clamoring for the \u003ci>Basic Instinct\u003c/i> San Francisco Bus Tour, and Bay Area locals are far more likely to snidely remind you of the geographical ludicrousness of this movie’s dramatic car chase north across the Golden Gate Bridge that suddenly cuts to Hwy 1... \u003ci>south\u003c/i> of San Francisco. But a visit to SF’s North Beach neighborhood is still made even more fun with a visit to the century-old \u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>, which has a sort-of-starring role as the SFPD watering hole where detective Michael Douglas, rattled by \u003ci>that \u003c/i>notorious Sharon Stone interrogation, dramatically abandons his sobriety.\u003c/p>\n\u003cfigure id=\"attachment_96522\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/15772616470/in/photolist-q2LMnh-oDgVKW-kacwXs-i4Vk11-fUheVV-dPwNhQ-dPro1S-9URwAi-9UUrGf-9UUozb-9Sru2u-9E8MZJ-9E8MQ9-8d9fRW-8d5Xxc-8d5Xwp-8d9fRd-8d9fQu-8d5XuH-7My9aW-9VntKT-9UUuou-9UUp8G-9SBFC9-9SyNhi-9SoB7R-9EqFdp-9EqF3e-9EtzD3-9EtzpL-9EqEkz-84ZZ5y-84ZZ5q-7My9d1-7My9bY-6EuGri-6yC9tE-6t3ExU-5433Xp-547esj-542Znz-542Zet-547e7S-547dZS-547dS7-547dqS-542Ybe-542XRg-547cBW-542TZ6\">\u003cimg class=\"wp-image-96522 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg\" alt=\"The bar at Tosca Cafe in San Francisco\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Tosca Cafe in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days Tosca’s almost certainly prefers to be known for its 2013 reinvention as a restaurant than for its brief appearance in a dubious classic of nineties erotica. But it’s still fun to spot its stenciled door and distinctive red booths onscreen, and let’s face it: given Tosca’s popularity, its growing number of awards and its invitation-only back room’s reputation as the place to spot visiting celebrities, Netflix might be the \u003ci>only\u003c/i> way you’ll see the inside of this North Beach institution for a while.\u003c/p>\n\u003cp>\u003cb>The Tides Restaurant, Bodega Bay\u003c/b>\u003cbr>\nFeatured in: \u003ci>The Birds\u003c/i> (1960)\u003c/p>\n\u003cfigure id=\"attachment_96551\" class=\"wp-caption alignnone\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-96551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/birds17.jpg\" alt=\"The Tides Restaurant, as featured in The Birds\" width=\"600\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17-400x200.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">The Tides Restaurant, as featured in The Birds \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ever noticed that small-town movie settings -- particularly ones subjected to strange things -- are often given fictionalized, generic names? Not Bodega Bay, the North Bay setting for Alfred Hitchcock’s \u003cem>The Birds\u003c/em> which is why visiting this windswept spot off Hwy 1 is such a fun experience for movie buffs. The town's \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=tideswharf\" target=\"_blank\">Tides Wharf Restaurant\u003c/a> provided the backdrop for multiple moments, although the actual cafe scenes were filmed (you guessed it) hundreds of miles away on the Universal Studios lot.\u003c/p>\n\u003cfigure id=\"attachment_96539\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96539\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg\" alt=\"The Tides complex in Bodega Bay under bird attack in The Birds\" width=\"800\" height=\"447\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds.jpg 852w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Tides complex in Bodega Bay under bird attack in The Birds \u003ccite>(Screenshot: Universal )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although the Tides complex has been remodeled several times since those days, it’s still a real kick for Hitchcock fans to experience its windswept, slightly dilapidated charms, especially since the buildings and parking lot were also used for the boat dock scenes and gas station scenes. (Bodega Bay was thankfully spared the famous “gas station explosion” in real life, which took place at the studio.)\u003c/p>\n\u003cp>\u003cb>The Ramp\u003c/b>\u003cbr>\nFeatured in: \u003ci>Blue Jasmine\u003c/i> (2013)\u003c/p>\n\u003cfigure id=\"attachment_96517\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png\">\u003cimg class=\"size-medium wp-image-96517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png\" alt=\"Cate Blanchett and Sally Hawkins\" width=\"800\" height=\"341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-400x170.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cate Blanchett and Sally Hawkins drink at The Ramp in Blue Jasmine \u003ccite>(Screenshot courtesy Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hollywoodreporter.com/news/woody-allen-san-francisco-making-656275\" target=\"_blank\">According to his cinematographer\u003c/a>, Woody Allen “always wanted to avoid the postcard sights” while filming his San Francisco-set \u003ci>\u003ca href=\"http://www.imdb.com/title/tt2334873/\" target=\"_blank\">Blue Jasmine\u003c/a>\u003c/i>. Chinatown scenes aside, this commitment to showing the “real” San Francisco results in a cameo for Mission Bay spot \u003ca href=\"http://www.theramprestaurant.com/\" target=\"_blank\">The Ramp\u003c/a>: the waterfront setting for an excruciating first meeting between a Martini-oiled Cate Blanchett and onscreen sister Sally Hawkins, her boyfriend and his dimwit pal.\u003c/p>\n\u003cfigure id=\"attachment_96518\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png\">\u003cimg class=\"size-medium wp-image-96518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png\" alt=\"Caption\" width=\"800\" height=\"337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-400x169.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Ramp, as featured in Blue Jasmine \u003ccite>(Screenshot: Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re meant to think Jasmine somewhat pompous when she proclaims the location “reminds me of the Mediterranean” but The Ramp really does boast legimately beautiful views of the bay, and you’re so close to the water on its foliage-filled deck that it’s easy to forget you’re within spitting distance of the freeway.\u003c/p>\n\u003ch3>That's a Wrap: The Bay Area Foodie Film Locations That Are Long Gone\u003c/h3>\n\u003cp>\u003cb>Ernie’s, San Francisco\u003c/b>\u003cbr>\nFeatured in: \u003ci>Vertigo\u003c/i> (1958)\u003c/p>\n\u003cfigure id=\"attachment_96536\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-800x448.jpg\" alt=\"Kim Novak entering Ernie's in a scene from Vertigo\" width=\"800\" height=\"448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-400x224.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kim Novak entering Ernie's in a scene from Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its deep-red silk wallpaper and chandeliered opulence, Ernie’s just \u003ci>looks\u003c/i> like the cinematic ideal of a classic restaurant on-screen in \u003ci>Vertigo. \u003c/i>By all accounts this SF institution, which opened on Montgomery Street at the turn of the 20th century and finally closed in 1995, was quite the hot spot in its heyday but here’s the thing: the restaurant interior James Stewart and Kim Novak are dining in onscreen is actually a painstaking \u003cem>recreation\u003c/em> of Ernie’s.\u003c/p>\n\u003cfigure id=\"attachment_96537\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png\" alt=\"Ernie's as seen onscreen in Vertigo\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-400x250.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-1180x738.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-960x600.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ernie's as seen onscreen in Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hitchcock wanted to have this authentic San Francisco location featured in his movie but when he discovered its size wouldn’t accommodate the panoramic shots he wanted, he just built a fake Ernie’s on the Paramount Studios lot in Hollywood. According to local food writer T.J. Jacobberger’s \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/02/11/the-strory-behind-ernies-restaurant-and-alfred-hitchcocks-vertigo/\" target=\"_blank\">fantastic account\u003c/a>, Hitchcock’s dedication to authenticity also extended to flying Ernie’s proprietors Roland and Victor Gotti to L.A. to play the maitre d’ and bartender onscreen.\u003c/p>\n\u003cp>\u003cb>Coffee Cantata\u003c/b>\u003cbr>\nFeatured in \u003ci>Bullitt\u003c/i> (1968)\u003c/p>\n\u003cfigure id=\"attachment_96534\" class=\"wp-caption alignnone\" style=\"max-width: 602px\">\u003cimg class=\"size-full wp-image-96534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png\" alt=\"Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco\" width=\"602\" height=\"333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png 602w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM-400x221.png 400w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t you just want to hang out in \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0062765/\" target=\"_blank\">Bullitt\u003c/a>\u003c/i>’s impossibly \u003cem>Mad Men\u003c/em>-esque jazz cafe Coffee Cantata, where Steve McQueen drinks with Jacqueline Bisset? Well tough, because you can’t. This place in SF’s Cow Hollow neighborhood really \u003ci>was\u003c/i> called Coffee Cantata, but it’s long-gone, and in its place lies culinary hotspot Betelnut. There is actually still a spot called Cantata Coffee on Haight Street, but it’s no relation.\u003c/p>\n\u003cfigure id=\"attachment_96533\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-96533 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png\" alt=\"Steve McQueen and Jacqueline Bisset hang out at the long-departed Cantata Cafe in San Francisco\" width=\"800\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-400x218.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-960x523.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM.png 1136w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen and Jacqueline Bisset dine out at Cantata Cafe in San Francisco -- but you can't \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re watching this movie, look also for dearly departed North Beach cafe Enrico’s on Broadway, where Bullitt meets an informant: it’s now the site of the restaurant Naked Lunch.\u003c/p>\n\u003cp>\u003cb>Mel’s Drive-In\u003c/b>\u003cbr>\nFeatured in: \u003ci>American Graffiti\u003c/i> (1973)\u003c/p>\n\u003cfigure id=\"attachment_96529\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12.jpg\">\u003cimg class=\"size-medium wp-image-96529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12-800x339.jpg\" alt=\"Mel's Drive in, as featured in George Lucas' American Graffiti\" width=\"800\" height=\"339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-800x339.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-400x169.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1440x610.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1180x500.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-960x406.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive in, as featured in George Lucas' American Graffiti \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not even burger-happy film fans back in the 70s got to pay pilgrimage to this one. \u003ca href=\"http://www.melsdrive-in.com/aboutus/history.html\" target=\"_blank\">George Lucas used Mel’s Drive-In\u003c/a> on South Van Ness Ave. in San Francisco as a location for his Modesto-set coming-of-age tale \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0069704/\" target=\"_blank\">American Graffiti\u003c/a>\u003c/em> just prior to its scheduled demolition, and by the time it was released, this particular drive-in was reduced to rubble.\u003c/p>\n\u003cfigure id=\"attachment_96531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/2416957021/in/photolist-4Fzx7M-GnyjN-iPMFuX-6oZ3A5-7WqAiC\">\u003cimg class=\"size-medium wp-image-96531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg\" alt=\"Mel's Drive-In on Geary Street in San Francisco\" width=\"800\" height=\"550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive-In on Geary Street in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Happily, if you really want to recreate scenes from the movie you can head to one of the \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/sanfrancisco.html\" target=\"_blank\">many other Mel’s Drive-in incarnations\u003c/a> in San Francisco. They’re novelty pastiches now of course, but of all of them, \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/gearyboulevard.html\" target=\"_blank\">the Geary Street location\u003c/a> probably most resembles the Mel’s onscreen.\u003c/p>\n\u003cp>\u003cb>Burger Island (a.k.a “Acorn Cafe”)\u003c/b>\u003cbr>\nFeatured in: \u003ci>Sudden Impact\u003c/i> (1983)\u003c/p>\n\u003cfigure id=\"attachment_96526\" class=\"wp-caption alignnone\" style=\"max-width: 631px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\">\u003cimg class=\"size-full wp-image-96526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\" alt=\"Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco\" width=\"631\" height=\"264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png 631w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM-400x167.png 400w\" sizes=\"(max-width: 631px) 100vw, 631px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Go ahead… make my day” has become so iconic a pop culture reference that it’s easy to forget which scene this line is actually spoken in (or indeed, in what Dirty Harry movie.) But of course, it’s the climax to \u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">the cafe robbery \u003c/a>in \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">Sudden Impact\u003c/a>\u003c/em>, set in what was called the 'Acorn Cafe' in the movie, but actually filmed in an unremarkable corner spot called Burger Island in SOMA.\u003c/p>\n\u003cfigure id=\"attachment_96527\" class=\"wp-caption alignnone\" style=\"max-width: 628px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\">\u003cimg class=\"size-full wp-image-96527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\" alt=\"Sudden Impact's hold-up at the Acorn Cafe\" width=\"628\" height=\"266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png 628w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM-400x169.png 400w\" sizes=\"(max-width: 628px) 100vw, 628px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sudden Impact's hold-up at the Acorn Cafe \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s \u003ca href=\"http://laughingsquid.com/dirty-harry-sudden-impact-then-now-in-san-francisco-go-ahead-make-my-latte/\" target=\"_blank\">now a McDonald’s\u003c/a>, so technically you \u003ci>can\u003c/i> still go there and order a coffee like Harry... but that’s almost certainly where your homage should end.\u003c/p>\n\u003cp>\u003cstrong>What Bay Area foodie film locations have I missed? Let me know in the comments!\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>CORRECTION: A previous version of this post stated that fans of \u003c/em>The Birds\u003cem> could attend \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=birds\" target=\"_blank\">a signing at the Tides Inn in August\u003c/a> by star Tippi Hedren. This signing actually took place in 2014, and the post has been updated to reflect that.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A tour of the Bay Area eateries that have graced the silver screen over the years.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_96543\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-96543\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/doubtfire21.jpg\" alt=\"Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville\" width=\"700\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21-400x171.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The San Francisco Bay Area may lack many things -- rain, summer, affordable housing -- but at least you can’t quibble with our place in cinema history. From the classics like \u003ci>Vertigo\u003c/i>, \u003ci>Bullitt\u003c/i> and \u003ci>The Birds \u003c/i>to more recent on-screen roles in movies like \u003ci>Zodiac\u003c/i>, \u003ci>Godzilla\u003c/i> and, uh, \u003ci>San Andreas\u003c/i>, it's entirely possible to while away a very pleasant weekend sightseeing this region’s many movie filming locations. And if you’re a movie fan who loves to eat: what could be better than to tour the Bay Area restaurants you've seen on screen?\u003c/p>\n\u003cfigure id=\"attachment_96546\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96546\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Picture-19-800x349.png\" alt=\"Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco\" width=\"800\" height=\"349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-800x349.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-400x175.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19.png 811w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Disclaimer: a staggering proportion of interior scenes in Bay Area-set movies aren’t filmed here at all, but rather on a soundstage somewhere in Los Angeles. It may be standard movie practice, but it does mean that you can’t \u003ci>actually\u003c/i> have coffee in a place like the seeming 'classic San Francisco diner' where Jake Gyllenhaal and Mark Ruffalo come close to cracking the case in David Fincher’s \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0443706/\" target=\"_blank\">Zodiac\u003c/a> \u003c/i>(above.) But take heart, and come with me on a tour of the Bay's food spots that really have been seen onscreen -- from the ones you \u003cem>can\u003c/em> still visit to some long-shuttered, dearly-departed relics.\u003c/p>\n\u003ch3>Still Playing: Four Bay Area Film Locations You \u003cem>Can\u003c/em> Still Eat In\u003c/h3>\n\u003cp>\u003cb>Bridges, Danville\u003c/b>\u003cbr>\nFeatured in: \u003ci>Mrs Doubtfire\u003c/i> (1993)\u003c/p>\n\u003cfigure id=\"attachment_96549\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png\" alt=\"Robin Williams in character as the eponymous Mrs Doubtfire, dining at Bridges in Danville\" width=\"800\" height=\"343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-400x172.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1.png 841w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as the eponymous Mrs. Doubtfire, dining at Bridges in Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This pilgrimage may feel a little bittersweet with the passing of Mrs. Doubtfire’s iconic star Robin Williams last year, but it's worth the trip to Danville to relive the movie's climactic set piece -- Williams juggling two simultaneous dinner dates while alternately dressed as elderly alter-ego Mrs. Doubtfire. In real life alas, this upscale East Bay spot's menu does \u003ci>not\u003c/i> feature the infamous “hot jambalaya” that causes Williams to administer a life-saving Heimlich Maneuver to love rival Pierce Brosnan. (Although \u003ca href=\"http://www.pleasantonweekly.com/print/story/2011/01/07/mrs-doubtfire-lives-on-in-danville-memories\" target=\"_blank\">the Pleasanton Weekly reports\u003c/a> that despite forcing the restaurant to close for a whole month during filming back in 1993, the Doubtfire connection consequently doubled Bridges’ business, so it’s fair to guess that they’re used to fans of 90s comedy still dropping in and asking for this particular menu item.)\u003c/p>\n\u003cfigure id=\"attachment_96515\" class=\"wp-caption alignnone\" style=\"max-width: 793px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\">\u003cimg class=\"size-full wp-image-96515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\" alt=\"Robin Williams in character as Mrs Doubtfire at the Claremont\" width=\"793\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png 793w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM-400x215.png 400w\" sizes=\"(max-width: 793px) 100vw, 793px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as Mrs Doubtfire at the Claremont \u003ccite>(Screenshot courtesy 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tip: to complete your \u003ci>Mrs Doubtfire\u003c/i> pilgrimage, head north-west to Berkeley and grab a day-pass to the \u003ca href=\"http://www.claremontresort.com/\" target=\"_blank\">Claremont Spa and Hotel\u003c/a>, where the movie’s pool scenes were filmed. If you’re a guest at the hotel or a Club Member, you too can get tipsy at their poolside bar and subject handsome Irishmen to a “run-by fruiting.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Tosca Cafe\u003c/b>\u003cbr>\nFeatured in: \u003ci>Basic Instinct\u003c/i> (1992)\u003c/p>\n\u003cfigure id=\"attachment_96514\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png\">\u003cimg class=\"size-medium wp-image-96514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png\" alt=\"Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \" width=\"800\" height=\"372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-400x186.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png 949w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \u003ccite>(Screenshot courtesy TriStar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alright, so nobody in 2015 is exactly clamoring for the \u003ci>Basic Instinct\u003c/i> San Francisco Bus Tour, and Bay Area locals are far more likely to snidely remind you of the geographical ludicrousness of this movie’s dramatic car chase north across the Golden Gate Bridge that suddenly cuts to Hwy 1... \u003ci>south\u003c/i> of San Francisco. But a visit to SF’s North Beach neighborhood is still made even more fun with a visit to the century-old \u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>, which has a sort-of-starring role as the SFPD watering hole where detective Michael Douglas, rattled by \u003ci>that \u003c/i>notorious Sharon Stone interrogation, dramatically abandons his sobriety.\u003c/p>\n\u003cfigure id=\"attachment_96522\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/15772616470/in/photolist-q2LMnh-oDgVKW-kacwXs-i4Vk11-fUheVV-dPwNhQ-dPro1S-9URwAi-9UUrGf-9UUozb-9Sru2u-9E8MZJ-9E8MQ9-8d9fRW-8d5Xxc-8d5Xwp-8d9fRd-8d9fQu-8d5XuH-7My9aW-9VntKT-9UUuou-9UUp8G-9SBFC9-9SyNhi-9SoB7R-9EqFdp-9EqF3e-9EtzD3-9EtzpL-9EqEkz-84ZZ5y-84ZZ5q-7My9d1-7My9bY-6EuGri-6yC9tE-6t3ExU-5433Xp-547esj-542Znz-542Zet-547e7S-547dZS-547dS7-547dqS-542Ybe-542XRg-547cBW-542TZ6\">\u003cimg class=\"wp-image-96522 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg\" alt=\"The bar at Tosca Cafe in San Francisco\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Tosca Cafe in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days Tosca’s almost certainly prefers to be known for its 2013 reinvention as a restaurant than for its brief appearance in a dubious classic of nineties erotica. But it’s still fun to spot its stenciled door and distinctive red booths onscreen, and let’s face it: given Tosca’s popularity, its growing number of awards and its invitation-only back room’s reputation as the place to spot visiting celebrities, Netflix might be the \u003ci>only\u003c/i> way you’ll see the inside of this North Beach institution for a while.\u003c/p>\n\u003cp>\u003cb>The Tides Restaurant, Bodega Bay\u003c/b>\u003cbr>\nFeatured in: \u003ci>The Birds\u003c/i> (1960)\u003c/p>\n\u003cfigure id=\"attachment_96551\" class=\"wp-caption alignnone\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-96551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/birds17.jpg\" alt=\"The Tides Restaurant, as featured in The Birds\" width=\"600\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17-400x200.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">The Tides Restaurant, as featured in The Birds \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ever noticed that small-town movie settings -- particularly ones subjected to strange things -- are often given fictionalized, generic names? Not Bodega Bay, the North Bay setting for Alfred Hitchcock’s \u003cem>The Birds\u003c/em> which is why visiting this windswept spot off Hwy 1 is such a fun experience for movie buffs. The town's \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=tideswharf\" target=\"_blank\">Tides Wharf Restaurant\u003c/a> provided the backdrop for multiple moments, although the actual cafe scenes were filmed (you guessed it) hundreds of miles away on the Universal Studios lot.\u003c/p>\n\u003cfigure id=\"attachment_96539\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96539\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg\" alt=\"The Tides complex in Bodega Bay under bird attack in The Birds\" width=\"800\" height=\"447\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds.jpg 852w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Tides complex in Bodega Bay under bird attack in The Birds \u003ccite>(Screenshot: Universal )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although the Tides complex has been remodeled several times since those days, it’s still a real kick for Hitchcock fans to experience its windswept, slightly dilapidated charms, especially since the buildings and parking lot were also used for the boat dock scenes and gas station scenes. (Bodega Bay was thankfully spared the famous “gas station explosion” in real life, which took place at the studio.)\u003c/p>\n\u003cp>\u003cb>The Ramp\u003c/b>\u003cbr>\nFeatured in: \u003ci>Blue Jasmine\u003c/i> (2013)\u003c/p>\n\u003cfigure id=\"attachment_96517\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png\">\u003cimg class=\"size-medium wp-image-96517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png\" alt=\"Cate Blanchett and Sally Hawkins\" width=\"800\" height=\"341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-400x170.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cate Blanchett and Sally Hawkins drink at The Ramp in Blue Jasmine \u003ccite>(Screenshot courtesy Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hollywoodreporter.com/news/woody-allen-san-francisco-making-656275\" target=\"_blank\">According to his cinematographer\u003c/a>, Woody Allen “always wanted to avoid the postcard sights” while filming his San Francisco-set \u003ci>\u003ca href=\"http://www.imdb.com/title/tt2334873/\" target=\"_blank\">Blue Jasmine\u003c/a>\u003c/i>. Chinatown scenes aside, this commitment to showing the “real” San Francisco results in a cameo for Mission Bay spot \u003ca href=\"http://www.theramprestaurant.com/\" target=\"_blank\">The Ramp\u003c/a>: the waterfront setting for an excruciating first meeting between a Martini-oiled Cate Blanchett and onscreen sister Sally Hawkins, her boyfriend and his dimwit pal.\u003c/p>\n\u003cfigure id=\"attachment_96518\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png\">\u003cimg class=\"size-medium wp-image-96518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png\" alt=\"Caption\" width=\"800\" height=\"337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-400x169.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Ramp, as featured in Blue Jasmine \u003ccite>(Screenshot: Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re meant to think Jasmine somewhat pompous when she proclaims the location “reminds me of the Mediterranean” but The Ramp really does boast legimately beautiful views of the bay, and you’re so close to the water on its foliage-filled deck that it’s easy to forget you’re within spitting distance of the freeway.\u003c/p>\n\u003ch3>That's a Wrap: The Bay Area Foodie Film Locations That Are Long Gone\u003c/h3>\n\u003cp>\u003cb>Ernie’s, San Francisco\u003c/b>\u003cbr>\nFeatured in: \u003ci>Vertigo\u003c/i> (1958)\u003c/p>\n\u003cfigure id=\"attachment_96536\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-800x448.jpg\" alt=\"Kim Novak entering Ernie's in a scene from Vertigo\" width=\"800\" height=\"448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-400x224.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kim Novak entering Ernie's in a scene from Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its deep-red silk wallpaper and chandeliered opulence, Ernie’s just \u003ci>looks\u003c/i> like the cinematic ideal of a classic restaurant on-screen in \u003ci>Vertigo. \u003c/i>By all accounts this SF institution, which opened on Montgomery Street at the turn of the 20th century and finally closed in 1995, was quite the hot spot in its heyday but here’s the thing: the restaurant interior James Stewart and Kim Novak are dining in onscreen is actually a painstaking \u003cem>recreation\u003c/em> of Ernie’s.\u003c/p>\n\u003cfigure id=\"attachment_96537\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png\" alt=\"Ernie's as seen onscreen in Vertigo\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-400x250.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-1180x738.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-960x600.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ernie's as seen onscreen in Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hitchcock wanted to have this authentic San Francisco location featured in his movie but when he discovered its size wouldn’t accommodate the panoramic shots he wanted, he just built a fake Ernie’s on the Paramount Studios lot in Hollywood. According to local food writer T.J. Jacobberger’s \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/02/11/the-strory-behind-ernies-restaurant-and-alfred-hitchcocks-vertigo/\" target=\"_blank\">fantastic account\u003c/a>, Hitchcock’s dedication to authenticity also extended to flying Ernie’s proprietors Roland and Victor Gotti to L.A. to play the maitre d’ and bartender onscreen.\u003c/p>\n\u003cp>\u003cb>Coffee Cantata\u003c/b>\u003cbr>\nFeatured in \u003ci>Bullitt\u003c/i> (1968)\u003c/p>\n\u003cfigure id=\"attachment_96534\" class=\"wp-caption alignnone\" style=\"max-width: 602px\">\u003cimg class=\"size-full wp-image-96534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png\" alt=\"Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco\" width=\"602\" height=\"333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png 602w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM-400x221.png 400w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t you just want to hang out in \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0062765/\" target=\"_blank\">Bullitt\u003c/a>\u003c/i>’s impossibly \u003cem>Mad Men\u003c/em>-esque jazz cafe Coffee Cantata, where Steve McQueen drinks with Jacqueline Bisset? Well tough, because you can’t. This place in SF’s Cow Hollow neighborhood really \u003ci>was\u003c/i> called Coffee Cantata, but it’s long-gone, and in its place lies culinary hotspot Betelnut. There is actually still a spot called Cantata Coffee on Haight Street, but it’s no relation.\u003c/p>\n\u003cfigure id=\"attachment_96533\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-96533 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png\" alt=\"Steve McQueen and Jacqueline Bisset hang out at the long-departed Cantata Cafe in San Francisco\" width=\"800\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-400x218.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-960x523.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM.png 1136w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen and Jacqueline Bisset dine out at Cantata Cafe in San Francisco -- but you can't \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re watching this movie, look also for dearly departed North Beach cafe Enrico’s on Broadway, where Bullitt meets an informant: it’s now the site of the restaurant Naked Lunch.\u003c/p>\n\u003cp>\u003cb>Mel’s Drive-In\u003c/b>\u003cbr>\nFeatured in: \u003ci>American Graffiti\u003c/i> (1973)\u003c/p>\n\u003cfigure id=\"attachment_96529\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12.jpg\">\u003cimg class=\"size-medium wp-image-96529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12-800x339.jpg\" alt=\"Mel's Drive in, as featured in George Lucas' American Graffiti\" width=\"800\" height=\"339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-800x339.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-400x169.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1440x610.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1180x500.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-960x406.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive in, as featured in George Lucas' American Graffiti \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not even burger-happy film fans back in the 70s got to pay pilgrimage to this one. \u003ca href=\"http://www.melsdrive-in.com/aboutus/history.html\" target=\"_blank\">George Lucas used Mel’s Drive-In\u003c/a> on South Van Ness Ave. in San Francisco as a location for his Modesto-set coming-of-age tale \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0069704/\" target=\"_blank\">American Graffiti\u003c/a>\u003c/em> just prior to its scheduled demolition, and by the time it was released, this particular drive-in was reduced to rubble.\u003c/p>\n\u003cfigure id=\"attachment_96531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/2416957021/in/photolist-4Fzx7M-GnyjN-iPMFuX-6oZ3A5-7WqAiC\">\u003cimg class=\"size-medium wp-image-96531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg\" alt=\"Mel's Drive-In on Geary Street in San Francisco\" width=\"800\" height=\"550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive-In on Geary Street in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Happily, if you really want to recreate scenes from the movie you can head to one of the \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/sanfrancisco.html\" target=\"_blank\">many other Mel’s Drive-in incarnations\u003c/a> in San Francisco. They’re novelty pastiches now of course, but of all of them, \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/gearyboulevard.html\" target=\"_blank\">the Geary Street location\u003c/a> probably most resembles the Mel’s onscreen.\u003c/p>\n\u003cp>\u003cb>Burger Island (a.k.a “Acorn Cafe”)\u003c/b>\u003cbr>\nFeatured in: \u003ci>Sudden Impact\u003c/i> (1983)\u003c/p>\n\u003cfigure id=\"attachment_96526\" class=\"wp-caption alignnone\" style=\"max-width: 631px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\">\u003cimg class=\"size-full wp-image-96526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\" alt=\"Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco\" width=\"631\" height=\"264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png 631w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM-400x167.png 400w\" sizes=\"(max-width: 631px) 100vw, 631px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Go ahead… make my day” has become so iconic a pop culture reference that it’s easy to forget which scene this line is actually spoken in (or indeed, in what Dirty Harry movie.) But of course, it’s the climax to \u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">the cafe robbery \u003c/a>in \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">Sudden Impact\u003c/a>\u003c/em>, set in what was called the 'Acorn Cafe' in the movie, but actually filmed in an unremarkable corner spot called Burger Island in SOMA.\u003c/p>\n\u003cfigure id=\"attachment_96527\" class=\"wp-caption alignnone\" style=\"max-width: 628px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\">\u003cimg class=\"size-full wp-image-96527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\" alt=\"Sudden Impact's hold-up at the Acorn Cafe\" width=\"628\" height=\"266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png 628w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM-400x169.png 400w\" sizes=\"(max-width: 628px) 100vw, 628px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sudden Impact's hold-up at the Acorn Cafe \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s \u003ca href=\"http://laughingsquid.com/dirty-harry-sudden-impact-then-now-in-san-francisco-go-ahead-make-my-latte/\" target=\"_blank\">now a McDonald’s\u003c/a>, so technically you \u003ci>can\u003c/i> still go there and order a coffee like Harry... but that’s almost certainly where your homage should end.\u003c/p>\n\u003cp>\u003cstrong>What Bay Area foodie film locations have I missed? Let me know in the comments!\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>CORRECTION: A previous version of this post stated that fans of \u003c/em>The Birds\u003cem> could attend \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=birds\" target=\"_blank\">a signing at the Tides Inn in August\u003c/a> by star Tippi Hedren. This signing actually took place in 2014, and the post has been updated to reflect that.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fish: A Sausalito Eatery Dishing Up Simplicity and Sustainability",
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"content": "\u003cp>I’m seated at a wooden picnic table overlooking the sunlit waters of Sausalito’s harbor. My paper napkin flutters in the breeze. At a neighboring table, a golden retriever lounges near his owner’s feet. I tuck into a piece of oak-grilled trout dusted with salt crystals, set atop a pile of leafy greens. Like the ambience, my meal is simple and superb. But the story behind how this superb piece of trout landed on my plate is anything but simple.\u003c/p>\n\u003cp>The story begins with the co-owners of \u003ca href=\"http://www.331fish.com/\" target=\"_blank\">Fish restaurant and market\u003c/a>, Kenny Belov and Bill Foss. Frustrated by the fact that most trout are raised on a diet of cheap, unsustainable animal protein (\u003ca href=\"http://www.pbs.org/emptyoceans/fts/fishmeal/\" target=\"_blank\">fishmeal\u003c/a>) and often loaded with unsavory additives, Belov and Foss decided to take matters into their own hands. They formed their own seafood distribution company, \u003ca href=\"http://twoxsea.com/mcfarlandspringstrout/\" target=\"_blank\">TwoXSea\u003c/a>, partnered with a trout farm in Lassen County, and figured out how to raise trout on a vegetarian diet without compromising taste or nutritional value. Just over a year after the idea was first hatched, McFarland Springs vegetarian-fed trout appeared on the menu at Fish, where it has remained a staple ever since.\u003c/p>\n\u003cp>The TwoXSea team is now running tests on tilapia.\u003c/p>\n\u003cp>“We’re trying to do a vegetarian-raised tilapia, which is kind of funny because in the wild, tilapia are actually vegetarian,” Belov notes. Unfortunately, people figured out that tilapia grew much faster and that it was much more economically efficient if we turned them into carnivores.”\u003c/p>\n\u003cp>Like many scientists, Belov is concerned that the vast amount of wild fish caught to feed farmed fish is unnecessarily depleting our marine resources and disrupting the balance of life in the ocean.\u003c/p>\n\u003cfigure id=\"attachment_95880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95880 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish-exterior1920.jpg\" alt=\"Ultra-casual outdoor dining on the Sausalito harbor at Fish.\" width=\"1920\" height=\"1173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-400x244.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-1440x880.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-1180x721.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-960x587.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ultra-casual outdoor dining on the Sausalito harbor at Fish. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Creating vegetarian diets for farmed fish is just one example of the hard work and cutting edge innovations that belies the aura of simplicity at Fish. These big, behind-the-scenes efforts are spurred by the owners’ desire to ensure the long-term health of our fisheries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We knew the oceans were in trouble, but we kept seeing things on menus that were problematic,” Belov explains. “My partner and I wanted to create a waterfront dining experience that could be part of the solution -- and offer our guests truth in advertising when it came to how our ingredients were sourced.”\u003c/p>\n\u003cp>Knowing exactly how seafood is sourced turned out to be no small feat. When they first opened in 2004, Belov and Foss relied solely on the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\">guidelines offered by the Monterey Bay Aquarium\u003c/a>. But they soon found that the aquarium’s recommendations weren’t sufficiently watertight.\u003c/p>\n\u003cp>“There were a lot of red flags for us,” Belov says. “Was it really possible to get these fish caught a certain way all of the time? How could something be available every single day, 365-days a year and still be sourced responsibly, correctly and ethically? So we started going out on boats, and we saw that there were inaccuracies in the recommendations.”\u003c/p>\n\u003cfigure id=\"attachment_95882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95882 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish-market2-1920.jpg\" alt=\"Fishing vessel names are noted next to daily offerings at Fish’s market.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fishing vessel names are noted next to daily offerings at Fish’s market. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Belov and Foss decided that the only way to ensure that the seafood was meeting their standards was to personally vet all of the fishing vessels which they did business with. The names of those vessels are written on a chalkboard alongside daily menu offerings like sole, salmon and sturgeon. The boat names are listed both in homage to the fishermen that make these dishes possible and to get customers thinking about where their seafood comes from.\u003c/p>\n\u003cp>When it first opened, Fish was one of only a few restaurants meeting a rising demand for honesty and sustainability in seafood sourcing. Today, many more restaurants, markets and distributors have joined in the quest, but these initiatives still only represent a fraction of what is happening in the industry, where fishing practices remain mostly out-of-sight and mind to retailers and consumers.\u003c/p>\n\u003cfigure id=\"attachment_95883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95883 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_oysters1920.jpg\" alt=\"Barbecued oysters\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barbecued oysters \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you are eating barbecued oysters, Tuscan white bean and albacore tuna salad, or thick ribbons of organic pasta topped with a flakey piece of cod, you can rest assured that the seafood at Fish is fresh and sustainably caught. But there’s no rest for Belov and Foss, who continually push for new ways to better meet their mission.\u003c/p>\n\u003cp>Among the current menu items that reflect their ongoing sustainability efforts is the inclusion of rock crab. Abundant in California waters but normally ignored in the northern part of the state because of its lack of meat, Belov and Foss saw local rock crabs as an opportunity. After using the claw meat to make crispy tacos, executive chef Douglas Bernstein cooks the rest of the crab way down to make a rich bisque.\u003c/p>\n\u003cp>“We use the whole animal,” Belov says. “It’s a good substitute for Dungeness crab, which is going out of season, and it allows us to create more work for local commercial crab fishermen.\"\u003c/p>\n\u003cfigure id=\"attachment_95912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95912 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/crabroll1920.jpg\" alt=\"Crab roll made with Dungeness crab, when in season.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab roll made with Dungeness crab, when in season. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another notable dish comes from the kids' menu. Most eateries serve fish sticks that have been heavily breaded, previously frozen and contain only a thin layer of farmed and/or minced fish. At Fish, the sticks are made with the same fresh catch served to grown-ups. Belov says it’s actually one of the most labor-intensive dishes on the menu because it takes so long to cut all the fish and prep the ingredients for the breading.\u003c/p>\n\u003cp>I’ve sampled enough of my daughter’s meals over the years to attest to the fact the these sticks are tastier and more fish-filled than any others that we’ve encountered (my daughter concurs). But like everything else at Fish, the fish sticks come with a higher-than-expected price tag ($14). The no-frills vibe and long lines to order your food at Fish leads customers to expect the prices to be cheaper than they are ($24 for a simple piece of trout on a salad).\u003c/p>\n\u003cp>Belov says that prices have been a point of contention from the very start, but from his perspective, the cost is warranted.\u003c/p>\n\u003cfigure id=\"attachment_95884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95884 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_Tali-lemon1920.jpg\" alt=\"Kids’ fish sticks made with fresh cod.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kids’ fish sticks made with fresh cod. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We want to pay our fishermen and our farmers well. And yes, we go the extra mile to source the best, most sustainable ingredients. And that figures into the true cost of the plate of food,” Belov says.\u003c/p>\n\u003cp>Although the abundant portions offered at Fish may not be the most sustainable when it comes to waistlines, they do help dispel any grumbling about prices.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“We could put linen and silver and stemware and give you half the portion and not care where it comes from, but for us the food comes first,” Belov says. “One complaint I never hear is: ‘Wow, that was really good but I’m still hungry.’”\u003c/p>\n\u003cfigure id=\"attachment_95885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95885 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_dog1920.jpg\" alt=\"A dog looks longingly at a passing crab roll.\" width=\"1920\" height=\"1244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-1440x933.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-960x622.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A dog looks longingly at a passing crab roll. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Although the vibe at Fish is laid-back and rustic, cutting-edge innovations are underway behind the scenes, spurred by a desire to sustain life in our seas.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m seated at a wooden picnic table overlooking the sunlit waters of Sausalito’s harbor. My paper napkin flutters in the breeze. At a neighboring table, a golden retriever lounges near his owner’s feet. I tuck into a piece of oak-grilled trout dusted with salt crystals, set atop a pile of leafy greens. Like the ambience, my meal is simple and superb. But the story behind how this superb piece of trout landed on my plate is anything but simple.\u003c/p>\n\u003cp>The story begins with the co-owners of \u003ca href=\"http://www.331fish.com/\" target=\"_blank\">Fish restaurant and market\u003c/a>, Kenny Belov and Bill Foss. Frustrated by the fact that most trout are raised on a diet of cheap, unsustainable animal protein (\u003ca href=\"http://www.pbs.org/emptyoceans/fts/fishmeal/\" target=\"_blank\">fishmeal\u003c/a>) and often loaded with unsavory additives, Belov and Foss decided to take matters into their own hands. They formed their own seafood distribution company, \u003ca href=\"http://twoxsea.com/mcfarlandspringstrout/\" target=\"_blank\">TwoXSea\u003c/a>, partnered with a trout farm in Lassen County, and figured out how to raise trout on a vegetarian diet without compromising taste or nutritional value. Just over a year after the idea was first hatched, McFarland Springs vegetarian-fed trout appeared on the menu at Fish, where it has remained a staple ever since.\u003c/p>\n\u003cp>The TwoXSea team is now running tests on tilapia.\u003c/p>\n\u003cp>“We’re trying to do a vegetarian-raised tilapia, which is kind of funny because in the wild, tilapia are actually vegetarian,” Belov notes. Unfortunately, people figured out that tilapia grew much faster and that it was much more economically efficient if we turned them into carnivores.”\u003c/p>\n\u003cp>Like many scientists, Belov is concerned that the vast amount of wild fish caught to feed farmed fish is unnecessarily depleting our marine resources and disrupting the balance of life in the ocean.\u003c/p>\n\u003cfigure id=\"attachment_95880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95880 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish-exterior1920.jpg\" alt=\"Ultra-casual outdoor dining on the Sausalito harbor at Fish.\" width=\"1920\" height=\"1173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-400x244.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-1440x880.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-1180x721.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-960x587.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ultra-casual outdoor dining on the Sausalito harbor at Fish. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Creating vegetarian diets for farmed fish is just one example of the hard work and cutting edge innovations that belies the aura of simplicity at Fish. These big, behind-the-scenes efforts are spurred by the owners’ desire to ensure the long-term health of our fisheries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We knew the oceans were in trouble, but we kept seeing things on menus that were problematic,” Belov explains. “My partner and I wanted to create a waterfront dining experience that could be part of the solution -- and offer our guests truth in advertising when it came to how our ingredients were sourced.”\u003c/p>\n\u003cp>Knowing exactly how seafood is sourced turned out to be no small feat. When they first opened in 2004, Belov and Foss relied solely on the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\">guidelines offered by the Monterey Bay Aquarium\u003c/a>. But they soon found that the aquarium’s recommendations weren’t sufficiently watertight.\u003c/p>\n\u003cp>“There were a lot of red flags for us,” Belov says. “Was it really possible to get these fish caught a certain way all of the time? How could something be available every single day, 365-days a year and still be sourced responsibly, correctly and ethically? So we started going out on boats, and we saw that there were inaccuracies in the recommendations.”\u003c/p>\n\u003cfigure id=\"attachment_95882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95882 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish-market2-1920.jpg\" alt=\"Fishing vessel names are noted next to daily offerings at Fish’s market.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fishing vessel names are noted next to daily offerings at Fish’s market. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Belov and Foss decided that the only way to ensure that the seafood was meeting their standards was to personally vet all of the fishing vessels which they did business with. The names of those vessels are written on a chalkboard alongside daily menu offerings like sole, salmon and sturgeon. The boat names are listed both in homage to the fishermen that make these dishes possible and to get customers thinking about where their seafood comes from.\u003c/p>\n\u003cp>When it first opened, Fish was one of only a few restaurants meeting a rising demand for honesty and sustainability in seafood sourcing. Today, many more restaurants, markets and distributors have joined in the quest, but these initiatives still only represent a fraction of what is happening in the industry, where fishing practices remain mostly out-of-sight and mind to retailers and consumers.\u003c/p>\n\u003cfigure id=\"attachment_95883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95883 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_oysters1920.jpg\" alt=\"Barbecued oysters\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barbecued oysters \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you are eating barbecued oysters, Tuscan white bean and albacore tuna salad, or thick ribbons of organic pasta topped with a flakey piece of cod, you can rest assured that the seafood at Fish is fresh and sustainably caught. But there’s no rest for Belov and Foss, who continually push for new ways to better meet their mission.\u003c/p>\n\u003cp>Among the current menu items that reflect their ongoing sustainability efforts is the inclusion of rock crab. Abundant in California waters but normally ignored in the northern part of the state because of its lack of meat, Belov and Foss saw local rock crabs as an opportunity. After using the claw meat to make crispy tacos, executive chef Douglas Bernstein cooks the rest of the crab way down to make a rich bisque.\u003c/p>\n\u003cp>“We use the whole animal,” Belov says. “It’s a good substitute for Dungeness crab, which is going out of season, and it allows us to create more work for local commercial crab fishermen.\"\u003c/p>\n\u003cfigure id=\"attachment_95912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95912 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/crabroll1920.jpg\" alt=\"Crab roll made with Dungeness crab, when in season.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab roll made with Dungeness crab, when in season. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another notable dish comes from the kids' menu. Most eateries serve fish sticks that have been heavily breaded, previously frozen and contain only a thin layer of farmed and/or minced fish. At Fish, the sticks are made with the same fresh catch served to grown-ups. Belov says it’s actually one of the most labor-intensive dishes on the menu because it takes so long to cut all the fish and prep the ingredients for the breading.\u003c/p>\n\u003cp>I’ve sampled enough of my daughter’s meals over the years to attest to the fact the these sticks are tastier and more fish-filled than any others that we’ve encountered (my daughter concurs). But like everything else at Fish, the fish sticks come with a higher-than-expected price tag ($14). The no-frills vibe and long lines to order your food at Fish leads customers to expect the prices to be cheaper than they are ($24 for a simple piece of trout on a salad).\u003c/p>\n\u003cp>Belov says that prices have been a point of contention from the very start, but from his perspective, the cost is warranted.\u003c/p>\n\u003cfigure id=\"attachment_95884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95884 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_Tali-lemon1920.jpg\" alt=\"Kids’ fish sticks made with fresh cod.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kids’ fish sticks made with fresh cod. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We want to pay our fishermen and our farmers well. And yes, we go the extra mile to source the best, most sustainable ingredients. And that figures into the true cost of the plate of food,” Belov says.\u003c/p>\n\u003cp>Although the abundant portions offered at Fish may not be the most sustainable when it comes to waistlines, they do help dispel any grumbling about prices.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We could put linen and silver and stemware and give you half the portion and not care where it comes from, but for us the food comes first,” Belov says. “One complaint I never hear is: ‘Wow, that was really good but I’m still hungry.’”\u003c/p>\n\u003cfigure id=\"attachment_95885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95885 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_dog1920.jpg\" alt=\"A dog looks longingly at a passing crab roll.\" width=\"1920\" height=\"1244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-1440x933.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-960x622.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A dog looks longingly at a passing crab roll. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
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"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
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"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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