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"content": "\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/10/13/557158017/video-harvesting-a-wild-lunch-with-a-master-forager\">Nick Spero\u003c/a> has a big secret.\u003c/p>\n\u003cp>It has to do with where to find one of the most sought-after mushrooms of the fungi world: the morel.\u003c/p>\n\u003cp>Spero, who is a biologist, is also an expert forager. He has been doing it for more than 50 years. Springtime is a highlight, because that's when morels are in season. He thinks morels are the most delicious wild mushroom out there. And since a lot of other mushroom foragers tend to agree, they don't like to readily disclose their favorite picking grounds to others.\u003c/p>\n\u003cp>It took only a little bit of pleading to get Spero to tell me where to meet him to hunt together for morels; unfortunately, all I can relay to you is that it was somewhere in Maryland, a hair north of Baltimore City.\u003c/p>\n\u003cfigure id=\"attachment_128675\" class=\"wp-caption aligncenter\" style=\"max-width: 1598px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20.png\" alt=\"A true hollow and symmetrical morel cut in half compared to false morels, which are not hollow or symmetrical when cut in half.\" width=\"1598\" height=\"1199\" class=\"size-full wp-image-128675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20.png 1598w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-1200x900.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-520x390.png 520w\" sizes=\"(max-width: 1598px) 100vw, 1598px\">\u003cfigcaption class=\"wp-caption-text\">A true hollow and symmetrical morel cut in half compared to false morels, which are not hollow or symmetrical when cut in half. \u003ccite>(Maia Stern/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Spero learned to hunt from neighbors of his father's farm in central Pennsylvania. \"During morel season, people would park on one side of the mountain and pick on the other,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The morel season doesn't last long, so it helps to know tips and tricks on where to look within a certain habitat.\u003c/p>\n\u003cp>\"When oak leaves are the size of a squirrel's ear, morels are up,\" and it's time to go hunting, he says as we walk through a forested area. \"Morels have a mycorrhizal relationship, which means they grow in association with trees. So if you know which trees they grow in association with, you're a big jump ahead.\"\u003c/p>\n\u003cp>Spero says he has found morels growing near tulip trees, elm trees, ash trees, black locust, spicebush and more. But would-be foragers shouldn't dawdle: He says once the flowers on these trees have opened, morel season is essentially over.\u003c/p>\n\u003cfigure id=\"attachment_128676\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e.jpg\" alt=\"Nick Spero keeps this stash of dried morels, which he picked last season.\" width=\"1000\" height=\"1187\" class=\"size-full wp-image-128676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-160x190.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-800x950.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-768x912.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-960x1140.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-240x285.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-375x445.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-520x617.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Nick Spero keeps this stash of dried morels, which he picked last season. \u003ccite>(Maia Stern/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Spero says most field guides warn about the false morel — a somewhat similar-looking mushroom that can often be misidentified as a morel. However, all morels are hollow and symmetrical when you cut them in half. False morels, on the other hand, are asymmetrical and not hollow when sliced open.\u003c/p>\n\u003cp>Throughout our walk, Spero references mycologist David Arora's popular mushroom field guide, \u003ca href=\"http://www.davidarora.com/publications.html\">Mushrooms Demystified\u003c/a>; later, he shows me his very well-loved copy. Arora mentions the various habitats and places morels may grow in and adds \"and anywhere else they want to.\" They really can be a tricky mushroom to locate. Spero's eyes dart back and forth while he surveys the ground in front of and beside him when he goes out hunting.\u003c/p>\n\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=usztq2uS4l0\">Watch the video above\u003c/a> to learn some of Spero's tips for finding morels. He prefers frying them up in a pan with olive oil, but a few tablespoons of butter with some water, salt and pepper will do the trick as well. They really are delicious — if you can find some for yourself. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/10/13/557158017/video-harvesting-a-wild-lunch-with-a-master-forager\">Nick Spero\u003c/a> has a big secret.\u003c/p>\n\u003cp>It has to do with where to find one of the most sought-after mushrooms of the fungi world: the morel.\u003c/p>\n\u003cp>Spero, who is a biologist, is also an expert forager. He has been doing it for more than 50 years. Springtime is a highlight, because that's when morels are in season. He thinks morels are the most delicious wild mushroom out there. And since a lot of other mushroom foragers tend to agree, they don't like to readily disclose their favorite picking grounds to others.\u003c/p>\n\u003cp>It took only a little bit of pleading to get Spero to tell me where to meet him to hunt together for morels; unfortunately, all I can relay to you is that it was somewhere in Maryland, a hair north of Baltimore City.\u003c/p>\n\u003cfigure id=\"attachment_128675\" class=\"wp-caption aligncenter\" style=\"max-width: 1598px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20.png\" alt=\"A true hollow and symmetrical morel cut in half compared to false morels, which are not hollow or symmetrical when cut in half.\" width=\"1598\" height=\"1199\" class=\"size-full wp-image-128675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20.png 1598w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-1200x900.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/falsemorels-cea05dcda845e2b6d2043e51a89570e046449b20-520x390.png 520w\" sizes=\"(max-width: 1598px) 100vw, 1598px\">\u003cfigcaption class=\"wp-caption-text\">A true hollow and symmetrical morel cut in half compared to false morels, which are not hollow or symmetrical when cut in half. \u003ccite>(Maia Stern/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Spero learned to hunt from neighbors of his father's farm in central Pennsylvania. \"During morel season, people would park on one side of the mountain and pick on the other,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The morel season doesn't last long, so it helps to know tips and tricks on where to look within a certain habitat.\u003c/p>\n\u003cp>\"When oak leaves are the size of a squirrel's ear, morels are up,\" and it's time to go hunting, he says as we walk through a forested area. \"Morels have a mycorrhizal relationship, which means they grow in association with trees. So if you know which trees they grow in association with, you're a big jump ahead.\"\u003c/p>\n\u003cp>Spero says he has found morels growing near tulip trees, elm trees, ash trees, black locust, spicebush and more. But would-be foragers shouldn't dawdle: He says once the flowers on these trees have opened, morel season is essentially over.\u003c/p>\n\u003cfigure id=\"attachment_128676\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e.jpg\" alt=\"Nick Spero keeps this stash of dried morels, which he picked last season.\" width=\"1000\" height=\"1187\" class=\"size-full wp-image-128676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-160x190.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-800x950.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-768x912.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-960x1140.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-240x285.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-375x445.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/driedmorels_custom-136fb7fb0c1e53460775fc048f00de8f3a7ef09e-520x617.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Nick Spero keeps this stash of dried morels, which he picked last season. \u003ccite>(Maia Stern/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Spero says most field guides warn about the false morel — a somewhat similar-looking mushroom that can often be misidentified as a morel. However, all morels are hollow and symmetrical when you cut them in half. False morels, on the other hand, are asymmetrical and not hollow when sliced open.\u003c/p>\n\u003cp>Throughout our walk, Spero references mycologist David Arora's popular mushroom field guide, \u003ca href=\"http://www.davidarora.com/publications.html\">Mushrooms Demystified\u003c/a>; later, he shows me his very well-loved copy. Arora mentions the various habitats and places morels may grow in and adds \"and anywhere else they want to.\" They really can be a tricky mushroom to locate. Spero's eyes dart back and forth while he surveys the ground in front of and beside him when he goes out hunting.\u003c/p>\n\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=usztq2uS4l0\">Watch the video above\u003c/a> to learn some of Spero's tips for finding morels. He prefers frying them up in a pan with olive oil, but a few tablespoons of butter with some water, salt and pepper will do the trick as well. They really are delicious — if you can find some for yourself. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Merchant Roots’ Daytime Grocer and Imaginative Nighttime Tasting Menu Table Arrives on Fillmore",
"title": "Merchant Roots’ Daytime Grocer and Imaginative Nighttime Tasting Menu Table Arrives on Fillmore",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>With all kinds of homemade foods from preserves to pastas to focaccia offered in the daytime and a Table full of constantly changing creative themes in the evening, Merchant Roots is a tiny space with grand ideas, now open in the Fillmore.\u003c/em>\u003c/p>\n\u003cp>Think of that outrageously talented friend or colleague or family member in your life who is truly a Renaissance man or woman…you know, the one who is just so great at so many things from tennis to yoga to coding to playing the cello, and is a complete fountain of knowledge for everything from fixing dishwashers to knowing which Goethe poem is the best? Well, as far as restaurant-market-café-larders go in San Francisco, the closest equivalent is Merchant Roots, an eminently charming addition to the \u003ca href=\"http://statebirdsf.com/home/\">State Bird Provisions\u003c/a> side of Fillmore on the thoroughfare’s rapidly growing dining stretch south of Geary.\u003c/p>\n\u003cfigure id=\"attachment_128480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128480\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6259-new.jpg\" alt=\"Entrance to Merchant Roots with Business Hours signage.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to Merchant Roots with Business Hours signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s impossible to give a blanket label for this concept, long in the making by business and life partners Ryan Shelton and Madison Michael. There really is nothing quite like it in the Bay Area. You can come for a homemade scone and a cup of coffee at 9am. You can feel free to drop by for a plate of pasta (yes, homemade) and a glass of Prosecco to treat yourself to a late afternoon lunch feast. You can pick up a kale and chicken salad or a sandwich (on homemade focaccia, obviously) to-go en route to catching the 38R on Geary. You can buy dry or wet pasta for dinner at home and pair it with a bottle from the under-the-radar wine boutique that is tucked in the far corner of the tiny Merchant Roots space. Then there are homemade soaps, sipping chocolate mixes, homemade jams, freshly baked quiche slices…we could go on. Then the next stage of the project, \u003cstrong>The Table at Merchant Roots\u003c/strong>, comes in a few weeks as the next marquee tasting menu for a rapidly growing category in San Francisco, except this one might be considered the most whimsical — and intimate — of the elite bunch.\u003c/p>\n\u003cfigure id=\"attachment_128492\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128492\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6624-new.jpg\" alt=\"Executive Chef Ryan Shelton and Sous Chef Adriana Fleming behind the front counter and display case at Merchant Roots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Ryan Shelton and Sous Chef Adriana Fleming behind the front counter and display case at Merchant Roots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this resides in a 1000–square foot space that somehow manages to feel spacious and not seem cluttered whatsoever. Yes, it’s all pretty overwhelming but also so relaxed and calm when you step inside.\u003c/p>\n\u003cp>The closest comparison for Merchant Roots is \u003ca href=\"https://www.brooklynfare.com/pages/chefs-table\">Chef’s Table at Brooklyn Fare\u003c/a> in New York, a casual shop in the daytime and ambitious tasting menu in the nighttime hybrid that has received global accolades for its inventiveness. Healdsburg has \u003ca href=\"https://healdsburgshed.com/\">SHED\u003c/a> but that so-called “grange” is about 10 times bigger than Merchant Roots and has a twee-bucolic lifestyle theme that strikes many as precious with its fermentation lab, quinoa salads and rather pricey kitchen tools. In the end, they’re vaguely related but really hard to directly compare.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first thing every guest notices while walking by Merchant Roots is the window’s eye-catching hand-painted sign by Bay Area artist \u003ca href=\"https://www.instagram.com/coolhandken/\">Ken Davis\u003c/a> that sets the tone for the shop’s contemporary interpretation of retro design inside. It could easily be a sign for a blacksmith shop in the Wild West, but also seems hip. It’s timeless and elegant cursive with artistic flair.\u003c/p>\n\u003cfigure id=\"attachment_128461\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128461\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6475-new.jpg\" alt=\"Sous Chef David Hamilton-Kidd making fresh pasta at Merchant Roots\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sous Chef David Hamilton-Kidd making fresh pasta at Merchant Roots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then your eyes wander past the sign into the actual window where sous chef David Hamilton-Kidd will surely be rolling out pasta dough or cranking dough through the Torchio hand-press pasta maker. Fillmore pedestrians stop by, planned or unplanned nowadays, to watch the pasta making process like how people go window browsing around Union Square come Christmas time.\u003c/p>\n\u003cp>https://youtu.be/Izd0upkwbYY\u003c/p>\n\u003cp>After stepping inside, chances are high that your attention will immediately drift towards the gorgeous pastry case, where immaculate chocolate-drizzled cannolis with Luxardo cherries dramatically peeking out of both ends and chocolate-dipped almond and anise biscotti ($3) beckon. You might be tempted by a muffin version of carrot cake with a ricotta cream cheese stuffing ($4) on one day and then a perfect slice of springtime via a strawberry and almond cream tart ($6) on the next visit. There usually will be doughnuts, perhaps a simple old-fashioned on one pedestal and a coconut-lime one made of mochi and milk dough, dusted with coconut flakes and lime zest ($3) on another.\u003c/p>\n\u003cfigure id=\"attachment_128472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6277-new.jpg\" alt=\"Chocolate-drizzled cannolis with Luxardo cherries dramatically peeking out of both ends.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-drizzled cannolis with Luxardo cherries dramatically peeking out of both ends. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128460\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6354-new.jpg\" alt=\"Strawberry and Almond Cream Tart.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry and Almond Cream Tart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Upon press time, the bakers were still perfecting a gluten-free brownie recipe but you can count on that being a major hit when it premiers soon because this town sure loves it’s gluten-free treats that actually taste as good as their flour-filled equivalents.\u003c/p>\n\u003cfigure id=\"attachment_128458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128458\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6358-new.jpg\" alt=\"Showstopper chocolate chip cookies.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Showstopper chocolate chip cookies. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, the showstopper of the crew is the chocolate chip cookie ($3) that takes the chocolate part very seriously. It’s Michael’s recipe and she is adamant about making sure that the cookie is thick and soft, but not overly doughy or cumbersome, with a just a smidge of crunch at the outer edges. You’ll certainly taste the butter in the cookie — there’s a lot of it. But, what you probably didn’t guess is that it’s actually brown cultured butter mixed with equal parts muscovado sugar and regular sugar that give it a certain alluringly sharp sweetness.\u003c/p>\n\u003cp>The other major catch with the recipe is that Michael insists on the composition being more chocolate than cookie. That means there should be about 1.5 \u003ca href=\"https://www.guittard.com/\">Guittard\u003c/a> dark chocolate wafers per cookie but you’ll see some cookies where that figure looks more like 3. Nobody will complain, though. A finish of fleur de sel tops what is no doubt going to be a contender in the competitive “Best Chocolate Chip Cookie” debates of San Francisco. Cookie Monster strongly approves of this new entry.\u003c/p>\n\u003cfigure id=\"attachment_128441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128441\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_1056-new.jpg\" alt=\"Madison Michael's hands showcase the lunch menu at Merchant Roots\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Madison Michael's hands showcase the lunch menu at Merchant Roots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is nothing wrong with having muffins and cookies for lunch but you’ll need real lunch food at some point. The aforementioned housemade focaccia serves as a base for a pair of sandwiches (termed sando) ($9). One is a fascinating shaved pastrami-spiced smoked carrot number where the shaved vegetable looks like slices of lox and comes with \u003ca href=\"https://www.pointreyescheese.com/point-reyes-toma\">Pt. Reyes Toma cheese\u003c/a> and raisin jam. That same semi-hard cow’s milk cheese from Marin joins tangy \u003ca href=\"https://en.wikipedia.org/wiki/Mortadella\">mortadella\u003c/a> slices with arugula and Bavarian mustard in the other sandwich. Both are simple, precise and filling without being heavy.\u003c/p>\n\u003cfigure id=\"attachment_128454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128454\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6676-new.jpg\" alt=\"Shaved pastrami-spiced smoked carrot sando that comes with Pt. Reyes Toma cheese and raisin jam.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shaved pastrami-spiced smoked carrot sando that comes with Pt. Reyes Toma cheese and raisin jam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads include ever-trendy kale leaves lightly coated with preserved lemon vinaigrette. Shelton finishes it with chicken and Parmigiano Reggiano for a satisfying but virtuous midday meal ($13; $10 without chicken). Moroccan chicken salad is a completely different styled offering ($14) and brings together cashews, crispy chickpeas, yogurt and citrus-mint vinaigrette. Venturing beyond salads and sandwiches, Shelton has a little fun with an “everything” spiced, cream cheese and smoked salmon-topped quiche with a potato crust ($12). It’s a bagel and latke-minded quiche. Somebody is having fun.\u003c/p>\n\u003cfigure id=\"attachment_128452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128452\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6787-new.jpg\" alt=\"Kale Salad with Parmigiano-Reggiano, Preserved Lemon Vinaigrette with Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kale Salad with Parmigiano-Reggiano, Preserved Lemon Vinaigrette with Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128512\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6409-new.jpg\" alt=\"Smoked Salmon Quiche with Potato Crust, Spinach, Cream Cheese, 'Everything'\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked Salmon Quiche with Potato Crust, Spinach, Cream Cheese, 'Everything' \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads are packaged to-go and all of them and the quiche are also available for enjoying plated in the café. Sandwiches, meanwhile, are all packaged to-go but can be consumed in Merchant Roots’ environs, along with being toasted on the spot. It’s a smart idea to have flexibility between takeout and eating-in because the lunch crowd can vary in a more residential-centered strip like this one. Future plans also call for a breakfast sandwich and a fried mortadella sando meant for dining in.\u003c/p>\n\u003cfigure id=\"attachment_128509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6297-new.jpg\" alt=\"Food To-Go includes salads, sandos, fresh pasta and sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Food To-Go includes salads, sandos, fresh pasta and sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re lingering for lunch, though, the must-try house meal really is the pasta, as the pasta making in the window might suggest. It’s Shelton’s specialty and one he has been fanatical about for life since being a boy growing up in San Jose as part of an Italian-American family. The enterprise could simply be Pasta Roots (or Semolina + Water?) for how important pasta is to the operation and how skilled Shelton is at it.\u003c/p>\n\u003cp>San Francisco is a pasta-crazed town as is proven by the dozens of Cal-Ital restaurants and even more informal red sauce and pizza joints. But, who makes their own dry and fresh pasta, pairs it with homemade sauces for enjoying in-house, and also sells both the sauces and pastas retail for you to make your own version at home? It’s definitely a tiny niche and this is a welcome addition to the diminutive club.\u003c/p>\n\u003cfigure id=\"attachment_128468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128468\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6621-new.jpg\" alt=\"Housemade tomato chele pasta.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade tomato chele pasta. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll find a handful of pastas each day on the “daily pastas” menu for freshly prepared lunch dishes. The early must-order is tomato chele ($24), shaped similarly to an unstuffed small tortellini, with just the right amount of indentations and curves to hold its sauce teammate, a lobster reduction made from the juice of lobster heads where their tails have been used as meat. Shelton finishes the dish lobster roll-style with curls of celery and buttered brioche “croutons” evoking the roll’s usual hot dog bun. Of course, the brioche is homemade, being surplus brioche from doughnut dough.\u003c/p>\n\u003cfigure id=\"attachment_128485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128485\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6484-new.jpg\" alt=\"Tomato Chele pasta with lobster sauce, buttered brioche croutons, celery.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tomato Chele pasta with lobster sauce, buttered brioche croutons, celery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Elsewhere in the pasta neighborhood, spaghettine made on the chitarra (like a small string harp) is joined by hen ragu ($11), while ricotta cavatelli are snap pea-glazed and accompanied by lemon mascarpone and smoked prosciutto ($13). Gargatti (think short caterpillars) comes with spring vegetables and a confit tomato crema “parma rossa” sauce ($13). Sometimes there is even chilled pasta like gnochetti with pesto, roasted peppers and red onion ($9).\u003c/p>\n\u003cp>Eventually, Shelton will be serving his own charcuterie made at his commissary in the Mission (seriously, how do they make pasta, charcuterie AND pastries with with just Shelton, Michael, Hamilton-Kidd and sous chef Adriana Fleming handling almost of the day-to-day duties for the whole operation?). For now, he’s offering a charcuterie platter sourced from elsewhere ($16) and a cheese plate ($17) with good friend Eric Miller of Mission Cheese helping as a fromage whisperer/advisor. A combination of the two ($20) is also offered. On the cheese side for the combo, Pt. Reyes Toma comes with the ever popular \u003ca href=\"https://www.cowgirlcreamery.com/library-of-cheese/mt-tam\">Cowgirl Creamery Mt. Tam\u003c/a> and gooey, funky \u003ca href=\"https://en.wikipedia.org/wiki/Comt%C3%A9_cheese\">Comté\u003c/a> from France. The cured meats include pâté de campagne, speck from \u003ca href=\"http://www.redtablemeatco.com/\">Red Table\u003c/a> in Minneapolis and \u003ca href=\"https://en.wikipedia.org/wiki/Soppressata\">sopressata\u003c/a> from \u003ca href=\"http://www.framani.com/\">Fra’Mani\u003c/a> in Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_128464\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128464\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6581-new.jpg\" alt=\"Cheese and Charcuterie Plate\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheese and Charcuterie Plate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this is very daytime-oriented food that is friendly on the wallet and has a universal appeal for all ages. Who doesn’t love a good cookie or plate of pasta? We’re all getting tired of restaurants and food makers calling themselves “craft” and “artisanal” but that is what sets Merchant Roots’ grocer component apart. There is that special homemade touch that makes nothing taste watered down. These are indeed artisan products and dishes by experts who know their way around a great doughnut and kale salad…and also know how to put on a lavish, avant-garde tasting menu feast.\u003c/p>\n\u003cp>Yes, that’s where \u003cstrong>The Table at Merchant Roots\u003c/strong> comes into the picture, arriving in the next few weeks (probably in June). The Table is literally a monkeypod table that is used for casual communal dining during the day and will be an intimate eight-seat, one sitting dinner setting three nights a week.\u003c/p>\n\u003cfigure id=\"attachment_128671\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6237-new.jpg\" alt=\"The Table at Merchant Roots\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128671\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Table at Merchant Roots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There really is nothing like the daytime grocer part but there isn’t anything quite like the atypical, constantly evolving and bizarre nature of what Shelton and Michael are pursuing with The Table. The experience will be centered on various themes that go well beyond a time and place like the tableaus for \u003ca href=\"https://www.nextrestaurant.com/\">Next\u003c/a> in Chicago. The opening theme for The Table is “Elements” and runs nine courses from a yuzu sorbet rock for “moon” to an outrageously creative cotton candy and mint chocolate ganache “comet.”\u003c/p>\n\u003cp>To give you an idea of how advanced these dishes are, one “Elements” course called “Fire” centers on charcoal-grilled dry-aged New York steak, offset by charred pearl onions, crispy maitake mushrooms, leek ash and sunchoke “coal.” That’s not all. The classic steak or prime rib sauces of horseradish cream and red wine demi-glace find their way onto the log. Yes, the log. The serving platter is probably even more noteworthy than anything for this one dish. Shelton made 10 of the log platters by heavily charring the gnarly wood over several weeks to the point that they were fully pitch black and then stained them to keep the striking, even haunting appearance in place.\u003c/p>\n\u003cfigure id=\"attachment_128471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128471\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6707-new.jpg\" alt=\"One “Elements” course called “Fire” centers on charcoal-grilled dry-aged New York steak, offset by charred pearl onions, crispy maitake mushrooms, leek ash and sunchoke “coal.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One “Elements” course called “Fire” centers on charcoal-grilled dry-aged New York steak, offset by charred pearl onions, crispy maitake mushrooms, leek ash and sunchoke “coal.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That is just one course on one short-lived menu, but is a great reflection of the ambition on display and the ample creativity. The other bonus worth pointing out is that the opening $110 price tag per diner, while not at all cheap, is far below the total for its peers. The size and price of the menu will slightly fluctuate but several will stay in this format. Future menu themes include “Vanity Fair,” featuring everything ornate and gold-plated, and “Mermaids” with each dish literally made from sea ingredients all the way down to a bread that seems like a sourdough-fish sticks crossover. It’s made of kelp paste, haddock pureé and coconut flour (no yeast, just coconut flour paste that is inoculated over time with indigenous yeast!).\u003c/p>\n\u003cp>Clever? Mad scientist? Artist? Genius? Restless chef who is happy to be independent? Renaissance man?\u003c/p>\n\u003cfigure id=\"attachment_128442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128442\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_1063-new.jpg\" alt=\"Executive Chef/Proprietor Ryan Shelton shows his recently acquired tattoo that is the address of Merchant Roots in Roman numerals.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef/Proprietor Ryan Shelton shows his recently acquired tattoo that is the address of Merchant Roots in Roman numerals. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Shelton pretty much wears all those hats as Executive Chef/Proprietor and with Michael as Proprietress/co-pilot for the adventurous business plan. That’s the best way to understand how the grocer and The Table concepts both came about and why they can work in this particular situation. Look at their resumes and you’ll see how all of this can fit under one compact roof.\u003c/p>\n\u003cp>Shelton is a trained pastry chef and was the lead Pastry Chef for Mountain View’s esteemed \u003ca href=\"http://cheztj.com/\">chez TJ\u003c/a>. His original South Bay home region then continued as the base for his culinary experience with time on the savory side as Chef de Cuisine at the molecular gastronomy-centric \u003ca href=\"http://www.maisonbaume.com/\">Baumé\u003c/a> in Palo Alto, followed by a short period as Executive Chef at (the now closed) Le Cigare Volant restaurant at Boony Doon Winery’s tasting room in Santa Cruz. His permanent career and residential move to San Francisco led him to Polk Street where he was Executive Chef for the highly rated but short-lived Verbena and its short-lived tenure as Reverb Kitchen & Bar (it’s now \u003ca href=\"http://www.mezcalitosf.com/\">Mezcalito\u003c/a>).\u003c/p>\n\u003cp>Michael’s background is more in beverages as a certified sommelier and includes time working at bars like The Thomas in Napa (since closed) and the sensational Kauai tiki bar, \u003ca href=\"http://tikiiniki.com/\">Tiki Iniki\u003c/a>, in addition to restaurants with strong wine and bar programs like \u003ca href=\"http://mouradsf.com/\">Mourad\u003c/a> and Verbena/Reverb. But, she’s also gifted at a whole array of other food-oriented crafts and actually a certified cheese expert.\u003c/p>\n\u003cp>The idea for Merchant Roots’ grocer side has been in Shelton’s mind for many years but the wheels were truly set in motion after he and Michael worked 100 days straight at \u003ca href=\"https://sf.eater.com/2015/3/24/8283513/verbena-quietly-shifts-concept-will-re-open-this-week-as-reverb\">Reverb\u003c/a> — only to see the restaurant then close. Both knew that a sustainable quality of life had to be part of the equation for their personal project, an idea that sadly isn’t seen much in the restaurant and bar industry. So, Michael thought about the three-night-a-week Table to go with the five-day-a-week grocer as a balanced solution with their personal lives (Michael has a nine-year old son) and diverse talents.\u003c/p>\n\u003cp>Indeed, Michael’s chocolate chip cookie contribution may one day lead to a Cookie Roots spin-off but many of her contributions to Merchant Roots could honestly have their own spin-off. The most obvious, of course, would be the wine shop component. It will grow to have 84 labels of engaging wines from notable (mostly younger and less “famous”) producers in California, France, Spain, Italy and some of the lesser-known regions at home and abroad. Think of it as a wine-choosing app but…with the human concierge already making tough decisions for you. San Francisco isn’t lacking in great wine boutiques but several of the celebrated ones (K&L, Flatiron) can be daunting to navigate with too many choices and not enough help. Labels at Merchant Roots have standouts from the new California Wine front (Broc, Matthiasson) but also the equivalent upstart game-changers in Europe like Le Macchiole and Peter Later. Michael doesn’t delve into the pricey trophy wines of Napa and Bordeaux, and does keep value-minded options kindly in mind with a surprising number of enjoyable $10-$15 wines on hand. If you’re staying at the shop for lunch, a half-dozen of the wines are poured by-the-glass.\u003c/p>\n\u003cfigure id=\"attachment_128491\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128491\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6535-new.jpg\" alt=\"The Larder\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Larder \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The larder on the wall opposite is also largely Michael’s domain. She makes preserves (all $7) in all sorts of tempting bright colors and flavors that are already at the top of the very small list of San Francisco-made jams, marmalades and jellies. A jar of mandarin jelly combines satsumas and clementines, while the yuzu marmalade features citrus rind and Navel orange. Right now in the heart of spring, there’s a rhubarb-pear jam and a Meyer lemon jam featuring whole pulp in the mix for an extra sweet and sour punch. Hopefully those jams will be served on toast one day (this is San Francisco, after all) but for now you can at least find the rhubarb jam dotting the cheese plate.\u003c/p>\n\u003cfigure id=\"attachment_128488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6393-new.jpg\" alt=\"Merchant Roots jam\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Merchant Roots jam \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salts in the larder are mixed in-house and will tempt home cooks just as much as the preserves. The roster of salts goes well beyond the ubiquitous sea salt with Elemental salt (eucalyptus, Szechuan peppercorn, volcanic salt, lemon) and Sicilian salt (Calabrian chile, oregano, rosemary.)\u003c/p>\n\u003cfigure id=\"attachment_128496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128496\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6394-new.jpg\" alt=\"Salts in the larder are mixed in-house.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salts in the larder are mixed in-house. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then, there are the soaps. Yes, soaps. Michael cleverly uses all cooking quality ingredients (coconut oil, avocado oil for example) to make the intensely fragrant soaps that make up their own line called “Milk & Raven.” Dare we say that we almost want to eat them?\u003c/p>\n\u003cfigure id=\"attachment_128487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6402-new.jpg\" alt=\"Lavender soap from their own line called “Milk & Raven.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lavender soap from their own line called “Milk & Raven.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll also find drinking chocolate at the larder, hailing from Santa Cruz. It’s one of the few things not made at Merchant Roots but don’t start calling out Shelton and Michael for this. The high caffeine, intensely concentrated flavors of the mixes are from \u003ca href=\"http://www.mutarichocolate.com/\">Mutari Chocolate\u003c/a>, a true master of the art and his products are hard to find in SF. The larder’s teas come from Berkeley’s \u003ca href=\"http://leavesandflowers.com/\">Leaves and Flowers\u003c/a> and are available to be enjoyed in-house brews. It’s worth noting that coffee for enjoying only in-house comes from \u003ca href=\"https://www.redbaycoffee.com/\">Red Bay Coffee\u003c/a> of Oakland and there actually is a hidden espresso maker if you ask for a cappuccino. Yes, this might be San Francisco’s first espresso speakeasy.\u003c/p>\n\u003cp>Merchant Roots’ home is as adorable as the concept itself, thanks mostly to a large woven fiber art piece (Instagram alert!) by local weaver \u003ca href=\"https://www.meghanshimek.com/\">Meghan Bogden Shimek\u003c/a>. Foldable café tables are attached to the fiber piece’s wall (those tables will be collapsed for dinner service) and have extremely comfortable copper wire chairs draped with faux furs for sitting in. The Table itself resides between the art piece wall and the wine wall. Do note that The Table’s utensils won’t skimp on the luxurious quality with pottery by Berkeley’s \u003ca href=\"http://koidestudio.com/index.html\">Kiyomi Kiode\u003c/a> and ferociously delicate and refined wine glasses by \u003ca href=\"http://www.sophienwald.com/en/\">Sophienwald\u003c/a> of Austria. And, yes this doesn’t seem like a WiFi kind of place and you’re right about that. Leave the laptop at home or bring the hot spot.\u003c/p>\n\u003cfigure id=\"attachment_128476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128476\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6323-new.jpg\" alt=\"Large woven fiber art piece by local weaver Meghan Bogden Shimek.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Large woven fiber art piece by local weaver Meghan Bogden Shimek. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unfairly, Merchant Roots has become the answer to an inside joke within the restaurant industry for substantial opening delays. Restaurants and bars in San Francisco are routinely delayed for the city’s notorious permitting challenges and out of control expensive prices for virtually everything. Folks in the industry sometimes say, “Yes, that restaurant is taking forever to open but it’s not Merchant Roots-level delayed.”\u003c/p>\n\u003cp>It’s definitely not Shelton and Michael’s fault. The over yearlong delay from the original ETA is a smorgasbord of San Francisco restaurateur challenges. One that diners don’t often think about played a key part in adding the delay — construction crews favoring the thicker wallets of wealthier investment-backed restaurants (we won’t name names). Is this where San Francisco dining is going? Can independent restaurants be helped?\u003c/p>\n\u003cp>This part of Fillmore Street was historically filled with black-owned shops and restaurants, along with the jazz clubs that made this the Fillmore Jazz District. Except, there are basically no jazz clubs or black-owned businesses here anymore. One of the last ones of the corridor, \u003ca href=\"https://www.sfchronicle.com/food/article/Fillmore-singing-blues-over-jazz-district-6747312.php?utm_campaign=sfgate&utm_source=article&utm_medium=https%253A%252F%252Fwww.sfgate.com%252Finsidescoop%252Farticle%252FThe-Fillmore-s-Black-Bark-has-closed-as-it-12486002.php%253Ft%253D157de05c32\">Black Bark BBQ\u003c/a>, had to \u003ca href=\"https://www.sfgate.com/insidescoop/article/The-Fillmore-s-Black-Bark-has-closed-as-it-12486002.php?t=157de05c32\">relocate\u003c/a>. The San Francisco Chronicle’s Jonathan Kauffman just wrote an \u003ca href=\"https://www.sfchronicle.com/restaurants/article/Fernay-McPherson-and-the-movement-that-found-12907544.php\">excellent profile about this neighborhood\u003c/a> and this sad realization for the Fillmore’s demographics.\u003c/p>\n\u003cp>It’s an unfortunate change for the neighborhood, albeit one that is very reflective of Divisadero just up the hill. Both are getting increasingly gentrified like their glossy nearby peers of Hayes Valley and Fillmore in Lower Pacific Heights. Yes, this is San Francisco 2018 and we could talk all day about gentrification.\u003c/p>\n\u003cp>At the same time, this is a story about how the newer food businesses on Fillmore all started as small business concepts and have grown into thriving projects that should be celebrated. Wise Sons, Boba Guys and State Bird Provisions all weren’t glitzy or deep money-backed when they first opened. \u003ca href=\"http://www.fatangelsf.com/\">Fat Angel\u003c/a> was the very first of Hi Neighbor’s restaurants and still isn’t very well-known beyond its regulars. Avery’s chef-partner Rodney Wages went through the ringer at many top kitchens in order to start a pop-up that morphed into \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery\u003c/a>. These restaurateurs worked hard to become names known citywide.\u003c/p>\n\u003cp>Shelton and Michael are no different — remember that 100 days we mentioned? They sure know this industry all too well. On the side, the two have even been offering doughnut and pasta making classes with \u003ca href=\"https://www.cozymeal.com/chefs/788/chef-ryan\">Cozymeal\u003c/a> not just because it’s fun but also to make money. (Full disclosure: this writer took a pasta making class from Shelton and is now at least not awful at the difficult art). They also do high-volume catering and various other projects because, hey, when your business isn’t making money in this pricey city, how do you make money?\u003c/p>\n\u003cp>Luckily, both have no shortage of talent, imagination or desire to fulfill their hopes. Shelton even has a tattoo of Merchant Roots’ 1365 address in roman numerals (MCCCLXV) and a tattoo of a quail, the California state bird. The chef certainly really cares about this project and where this project calls home.\u003c/p>\n\u003cfigure id=\"attachment_128489\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6416-new.jpg\" alt=\"Executive Chef Ryan Shelton displays his quail tattoo.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Ryan Shelton displays his quail tattoo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Restaurateurs and entrepreneurs like Shelton and Michael champion two universally beloved things in this city, whether you’re a techie millennial or lived here 55 years: bighearted small businesses that really focus on doing a few things and doing them extremely well; and clean, high quality food. A few modern tastes find their way into Merchant Roots (kale!) but there’s also a circa 1900 era vintage sausage stuffer and a small town, everybody is welcome vibe. It’s delicious, upbeat and family-friendly — heck, even dogs will appreciate the upcoming unveiling of peanut butter raviolis for them.\u003c/p>\n\u003cp>Finally, Shelton and Michael are doing what they want to do and luckily for diners, they do it really, really well. You can’t help but root for them.\u003c/p>\n\u003cfigure id=\"attachment_128534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128534\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_1091-new1.jpg\" alt=\"Executive Chef Ryan Shelton and Sous Chef David Hamilton-Kidd making pasta.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Ryan Shelton and Sous Chef David Hamilton-Kidd making pasta. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.merchantroots.com/\">\u003cstrong>Merchant Roots\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Merchant+Roots/@37.7821316,-122.4348981,17z/data=!3m1!4b1!4m5!3m4!1s0x808580bbd4c63a77:0xf77eb4da52eaec2!8m2!3d37.7821274!4d-122.4327041\">1365 Fillmore St.\u003c/a>\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/merchantroots/?hl=en\">@merchantroots\u003c/a>\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/merchantroots/\"> Merchant Roots\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MerchantRoots\">@MerchantRoots\u003c/a>\u003cbr>\nHours: Tuesday-Saturday, 9am-5pm; The Table will serve dinner Thursday-Saturday\u003cbr>\nPrice: The Shop: $-$$; The Table: $$$$\u003c/p>\n\n",
"disqusIdentifier": "128414 https://ww2.kqed.org/bayareabites/?p=128414",
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"excerpt": "With all kinds of homemade foods from preserves to pastas to focaccia offered in the daytime and a Table full of constantly changing creative themes in the evening, Merchant Roots is a tiny space with grand ideas, now open in the Fillmore.",
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"description": "With all kinds of homemade foods from preserves to pastas to focaccia offered in the daytime and a Table full of constantly changing creative themes in the evening, Merchant Roots is a tiny space with grand ideas, now open in the Fillmore.",
"title": "Merchant Roots’ Daytime Grocer and Imaginative Nighttime Tasting Menu Table Arrives on Fillmore | KQED",
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"headline": "Merchant Roots’ Daytime Grocer and Imaginative Nighttime Tasting Menu Table Arrives on Fillmore",
"datePublished": "2018-05-24T09:04:41-07:00",
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"nprByline": "\u003ca href=\"https://www.kqed.org/author/trevorfelch\">Trevor Felch\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>With all kinds of homemade foods from preserves to pastas to focaccia offered in the daytime and a Table full of constantly changing creative themes in the evening, Merchant Roots is a tiny space with grand ideas, now open in the Fillmore.\u003c/em>\u003c/p>\n\u003cp>Think of that outrageously talented friend or colleague or family member in your life who is truly a Renaissance man or woman…you know, the one who is just so great at so many things from tennis to yoga to coding to playing the cello, and is a complete fountain of knowledge for everything from fixing dishwashers to knowing which Goethe poem is the best? Well, as far as restaurant-market-café-larders go in San Francisco, the closest equivalent is Merchant Roots, an eminently charming addition to the \u003ca href=\"http://statebirdsf.com/home/\">State Bird Provisions\u003c/a> side of Fillmore on the thoroughfare’s rapidly growing dining stretch south of Geary.\u003c/p>\n\u003cfigure id=\"attachment_128480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128480\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6259-new.jpg\" alt=\"Entrance to Merchant Roots with Business Hours signage.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to Merchant Roots with Business Hours signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s impossible to give a blanket label for this concept, long in the making by business and life partners Ryan Shelton and Madison Michael. There really is nothing quite like it in the Bay Area. You can come for a homemade scone and a cup of coffee at 9am. You can feel free to drop by for a plate of pasta (yes, homemade) and a glass of Prosecco to treat yourself to a late afternoon lunch feast. You can pick up a kale and chicken salad or a sandwich (on homemade focaccia, obviously) to-go en route to catching the 38R on Geary. You can buy dry or wet pasta for dinner at home and pair it with a bottle from the under-the-radar wine boutique that is tucked in the far corner of the tiny Merchant Roots space. Then there are homemade soaps, sipping chocolate mixes, homemade jams, freshly baked quiche slices…we could go on. Then the next stage of the project, \u003cstrong>The Table at Merchant Roots\u003c/strong>, comes in a few weeks as the next marquee tasting menu for a rapidly growing category in San Francisco, except this one might be considered the most whimsical — and intimate — of the elite bunch.\u003c/p>\n\u003cfigure id=\"attachment_128492\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128492\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6624-new.jpg\" alt=\"Executive Chef Ryan Shelton and Sous Chef Adriana Fleming behind the front counter and display case at Merchant Roots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Ryan Shelton and Sous Chef Adriana Fleming behind the front counter and display case at Merchant Roots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this resides in a 1000–square foot space that somehow manages to feel spacious and not seem cluttered whatsoever. Yes, it’s all pretty overwhelming but also so relaxed and calm when you step inside.\u003c/p>\n\u003cp>The closest comparison for Merchant Roots is \u003ca href=\"https://www.brooklynfare.com/pages/chefs-table\">Chef’s Table at Brooklyn Fare\u003c/a> in New York, a casual shop in the daytime and ambitious tasting menu in the nighttime hybrid that has received global accolades for its inventiveness. Healdsburg has \u003ca href=\"https://healdsburgshed.com/\">SHED\u003c/a> but that so-called “grange” is about 10 times bigger than Merchant Roots and has a twee-bucolic lifestyle theme that strikes many as precious with its fermentation lab, quinoa salads and rather pricey kitchen tools. In the end, they’re vaguely related but really hard to directly compare.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first thing every guest notices while walking by Merchant Roots is the window’s eye-catching hand-painted sign by Bay Area artist \u003ca href=\"https://www.instagram.com/coolhandken/\">Ken Davis\u003c/a> that sets the tone for the shop’s contemporary interpretation of retro design inside. It could easily be a sign for a blacksmith shop in the Wild West, but also seems hip. It’s timeless and elegant cursive with artistic flair.\u003c/p>\n\u003cfigure id=\"attachment_128461\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128461\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6475-new.jpg\" alt=\"Sous Chef David Hamilton-Kidd making fresh pasta at Merchant Roots\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sous Chef David Hamilton-Kidd making fresh pasta at Merchant Roots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then your eyes wander past the sign into the actual window where sous chef David Hamilton-Kidd will surely be rolling out pasta dough or cranking dough through the Torchio hand-press pasta maker. Fillmore pedestrians stop by, planned or unplanned nowadays, to watch the pasta making process like how people go window browsing around Union Square come Christmas time.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Izd0upkwbYY'\n title='//www.youtube.com/embed/Izd0upkwbYY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>After stepping inside, chances are high that your attention will immediately drift towards the gorgeous pastry case, where immaculate chocolate-drizzled cannolis with Luxardo cherries dramatically peeking out of both ends and chocolate-dipped almond and anise biscotti ($3) beckon. You might be tempted by a muffin version of carrot cake with a ricotta cream cheese stuffing ($4) on one day and then a perfect slice of springtime via a strawberry and almond cream tart ($6) on the next visit. There usually will be doughnuts, perhaps a simple old-fashioned on one pedestal and a coconut-lime one made of mochi and milk dough, dusted with coconut flakes and lime zest ($3) on another.\u003c/p>\n\u003cfigure id=\"attachment_128472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6277-new.jpg\" alt=\"Chocolate-drizzled cannolis with Luxardo cherries dramatically peeking out of both ends.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-drizzled cannolis with Luxardo cherries dramatically peeking out of both ends. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128460\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6354-new.jpg\" alt=\"Strawberry and Almond Cream Tart.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry and Almond Cream Tart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Upon press time, the bakers were still perfecting a gluten-free brownie recipe but you can count on that being a major hit when it premiers soon because this town sure loves it’s gluten-free treats that actually taste as good as their flour-filled equivalents.\u003c/p>\n\u003cfigure id=\"attachment_128458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128458\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6358-new.jpg\" alt=\"Showstopper chocolate chip cookies.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Showstopper chocolate chip cookies. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, the showstopper of the crew is the chocolate chip cookie ($3) that takes the chocolate part very seriously. It’s Michael’s recipe and she is adamant about making sure that the cookie is thick and soft, but not overly doughy or cumbersome, with a just a smidge of crunch at the outer edges. You’ll certainly taste the butter in the cookie — there’s a lot of it. But, what you probably didn’t guess is that it’s actually brown cultured butter mixed with equal parts muscovado sugar and regular sugar that give it a certain alluringly sharp sweetness.\u003c/p>\n\u003cp>The other major catch with the recipe is that Michael insists on the composition being more chocolate than cookie. That means there should be about 1.5 \u003ca href=\"https://www.guittard.com/\">Guittard\u003c/a> dark chocolate wafers per cookie but you’ll see some cookies where that figure looks more like 3. Nobody will complain, though. A finish of fleur de sel tops what is no doubt going to be a contender in the competitive “Best Chocolate Chip Cookie” debates of San Francisco. Cookie Monster strongly approves of this new entry.\u003c/p>\n\u003cfigure id=\"attachment_128441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128441\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_1056-new.jpg\" alt=\"Madison Michael's hands showcase the lunch menu at Merchant Roots\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Madison Michael's hands showcase the lunch menu at Merchant Roots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is nothing wrong with having muffins and cookies for lunch but you’ll need real lunch food at some point. The aforementioned housemade focaccia serves as a base for a pair of sandwiches (termed sando) ($9). One is a fascinating shaved pastrami-spiced smoked carrot number where the shaved vegetable looks like slices of lox and comes with \u003ca href=\"https://www.pointreyescheese.com/point-reyes-toma\">Pt. Reyes Toma cheese\u003c/a> and raisin jam. That same semi-hard cow’s milk cheese from Marin joins tangy \u003ca href=\"https://en.wikipedia.org/wiki/Mortadella\">mortadella\u003c/a> slices with arugula and Bavarian mustard in the other sandwich. Both are simple, precise and filling without being heavy.\u003c/p>\n\u003cfigure id=\"attachment_128454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128454\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6676-new.jpg\" alt=\"Shaved pastrami-spiced smoked carrot sando that comes with Pt. Reyes Toma cheese and raisin jam.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shaved pastrami-spiced smoked carrot sando that comes with Pt. Reyes Toma cheese and raisin jam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads include ever-trendy kale leaves lightly coated with preserved lemon vinaigrette. Shelton finishes it with chicken and Parmigiano Reggiano for a satisfying but virtuous midday meal ($13; $10 without chicken). Moroccan chicken salad is a completely different styled offering ($14) and brings together cashews, crispy chickpeas, yogurt and citrus-mint vinaigrette. Venturing beyond salads and sandwiches, Shelton has a little fun with an “everything” spiced, cream cheese and smoked salmon-topped quiche with a potato crust ($12). It’s a bagel and latke-minded quiche. Somebody is having fun.\u003c/p>\n\u003cfigure id=\"attachment_128452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128452\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6787-new.jpg\" alt=\"Kale Salad with Parmigiano-Reggiano, Preserved Lemon Vinaigrette with Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kale Salad with Parmigiano-Reggiano, Preserved Lemon Vinaigrette with Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128512\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6409-new.jpg\" alt=\"Smoked Salmon Quiche with Potato Crust, Spinach, Cream Cheese, 'Everything'\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked Salmon Quiche with Potato Crust, Spinach, Cream Cheese, 'Everything' \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads are packaged to-go and all of them and the quiche are also available for enjoying plated in the café. Sandwiches, meanwhile, are all packaged to-go but can be consumed in Merchant Roots’ environs, along with being toasted on the spot. It’s a smart idea to have flexibility between takeout and eating-in because the lunch crowd can vary in a more residential-centered strip like this one. Future plans also call for a breakfast sandwich and a fried mortadella sando meant for dining in.\u003c/p>\n\u003cfigure id=\"attachment_128509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6297-new.jpg\" alt=\"Food To-Go includes salads, sandos, fresh pasta and sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Food To-Go includes salads, sandos, fresh pasta and sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re lingering for lunch, though, the must-try house meal really is the pasta, as the pasta making in the window might suggest. It’s Shelton’s specialty and one he has been fanatical about for life since being a boy growing up in San Jose as part of an Italian-American family. The enterprise could simply be Pasta Roots (or Semolina + Water?) for how important pasta is to the operation and how skilled Shelton is at it.\u003c/p>\n\u003cp>San Francisco is a pasta-crazed town as is proven by the dozens of Cal-Ital restaurants and even more informal red sauce and pizza joints. But, who makes their own dry and fresh pasta, pairs it with homemade sauces for enjoying in-house, and also sells both the sauces and pastas retail for you to make your own version at home? It’s definitely a tiny niche and this is a welcome addition to the diminutive club.\u003c/p>\n\u003cfigure id=\"attachment_128468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128468\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6621-new.jpg\" alt=\"Housemade tomato chele pasta.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade tomato chele pasta. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll find a handful of pastas each day on the “daily pastas” menu for freshly prepared lunch dishes. The early must-order is tomato chele ($24), shaped similarly to an unstuffed small tortellini, with just the right amount of indentations and curves to hold its sauce teammate, a lobster reduction made from the juice of lobster heads where their tails have been used as meat. Shelton finishes the dish lobster roll-style with curls of celery and buttered brioche “croutons” evoking the roll’s usual hot dog bun. Of course, the brioche is homemade, being surplus brioche from doughnut dough.\u003c/p>\n\u003cfigure id=\"attachment_128485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128485\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6484-new.jpg\" alt=\"Tomato Chele pasta with lobster sauce, buttered brioche croutons, celery.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tomato Chele pasta with lobster sauce, buttered brioche croutons, celery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Elsewhere in the pasta neighborhood, spaghettine made on the chitarra (like a small string harp) is joined by hen ragu ($11), while ricotta cavatelli are snap pea-glazed and accompanied by lemon mascarpone and smoked prosciutto ($13). Gargatti (think short caterpillars) comes with spring vegetables and a confit tomato crema “parma rossa” sauce ($13). Sometimes there is even chilled pasta like gnochetti with pesto, roasted peppers and red onion ($9).\u003c/p>\n\u003cp>Eventually, Shelton will be serving his own charcuterie made at his commissary in the Mission (seriously, how do they make pasta, charcuterie AND pastries with with just Shelton, Michael, Hamilton-Kidd and sous chef Adriana Fleming handling almost of the day-to-day duties for the whole operation?). For now, he’s offering a charcuterie platter sourced from elsewhere ($16) and a cheese plate ($17) with good friend Eric Miller of Mission Cheese helping as a fromage whisperer/advisor. A combination of the two ($20) is also offered. On the cheese side for the combo, Pt. Reyes Toma comes with the ever popular \u003ca href=\"https://www.cowgirlcreamery.com/library-of-cheese/mt-tam\">Cowgirl Creamery Mt. Tam\u003c/a> and gooey, funky \u003ca href=\"https://en.wikipedia.org/wiki/Comt%C3%A9_cheese\">Comté\u003c/a> from France. The cured meats include pâté de campagne, speck from \u003ca href=\"http://www.redtablemeatco.com/\">Red Table\u003c/a> in Minneapolis and \u003ca href=\"https://en.wikipedia.org/wiki/Soppressata\">sopressata\u003c/a> from \u003ca href=\"http://www.framani.com/\">Fra’Mani\u003c/a> in Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_128464\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128464\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6581-new.jpg\" alt=\"Cheese and Charcuterie Plate\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheese and Charcuterie Plate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this is very daytime-oriented food that is friendly on the wallet and has a universal appeal for all ages. Who doesn’t love a good cookie or plate of pasta? We’re all getting tired of restaurants and food makers calling themselves “craft” and “artisanal” but that is what sets Merchant Roots’ grocer component apart. There is that special homemade touch that makes nothing taste watered down. These are indeed artisan products and dishes by experts who know their way around a great doughnut and kale salad…and also know how to put on a lavish, avant-garde tasting menu feast.\u003c/p>\n\u003cp>Yes, that’s where \u003cstrong>The Table at Merchant Roots\u003c/strong> comes into the picture, arriving in the next few weeks (probably in June). The Table is literally a monkeypod table that is used for casual communal dining during the day and will be an intimate eight-seat, one sitting dinner setting three nights a week.\u003c/p>\n\u003cfigure id=\"attachment_128671\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6237-new.jpg\" alt=\"The Table at Merchant Roots\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128671\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Table at Merchant Roots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There really is nothing like the daytime grocer part but there isn’t anything quite like the atypical, constantly evolving and bizarre nature of what Shelton and Michael are pursuing with The Table. The experience will be centered on various themes that go well beyond a time and place like the tableaus for \u003ca href=\"https://www.nextrestaurant.com/\">Next\u003c/a> in Chicago. The opening theme for The Table is “Elements” and runs nine courses from a yuzu sorbet rock for “moon” to an outrageously creative cotton candy and mint chocolate ganache “comet.”\u003c/p>\n\u003cp>To give you an idea of how advanced these dishes are, one “Elements” course called “Fire” centers on charcoal-grilled dry-aged New York steak, offset by charred pearl onions, crispy maitake mushrooms, leek ash and sunchoke “coal.” That’s not all. The classic steak or prime rib sauces of horseradish cream and red wine demi-glace find their way onto the log. Yes, the log. The serving platter is probably even more noteworthy than anything for this one dish. Shelton made 10 of the log platters by heavily charring the gnarly wood over several weeks to the point that they were fully pitch black and then stained them to keep the striking, even haunting appearance in place.\u003c/p>\n\u003cfigure id=\"attachment_128471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128471\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6707-new.jpg\" alt=\"One “Elements” course called “Fire” centers on charcoal-grilled dry-aged New York steak, offset by charred pearl onions, crispy maitake mushrooms, leek ash and sunchoke “coal.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One “Elements” course called “Fire” centers on charcoal-grilled dry-aged New York steak, offset by charred pearl onions, crispy maitake mushrooms, leek ash and sunchoke “coal.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That is just one course on one short-lived menu, but is a great reflection of the ambition on display and the ample creativity. The other bonus worth pointing out is that the opening $110 price tag per diner, while not at all cheap, is far below the total for its peers. The size and price of the menu will slightly fluctuate but several will stay in this format. Future menu themes include “Vanity Fair,” featuring everything ornate and gold-plated, and “Mermaids” with each dish literally made from sea ingredients all the way down to a bread that seems like a sourdough-fish sticks crossover. It’s made of kelp paste, haddock pureé and coconut flour (no yeast, just coconut flour paste that is inoculated over time with indigenous yeast!).\u003c/p>\n\u003cp>Clever? Mad scientist? Artist? Genius? Restless chef who is happy to be independent? Renaissance man?\u003c/p>\n\u003cfigure id=\"attachment_128442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128442\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_1063-new.jpg\" alt=\"Executive Chef/Proprietor Ryan Shelton shows his recently acquired tattoo that is the address of Merchant Roots in Roman numerals.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef/Proprietor Ryan Shelton shows his recently acquired tattoo that is the address of Merchant Roots in Roman numerals. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Shelton pretty much wears all those hats as Executive Chef/Proprietor and with Michael as Proprietress/co-pilot for the adventurous business plan. That’s the best way to understand how the grocer and The Table concepts both came about and why they can work in this particular situation. Look at their resumes and you’ll see how all of this can fit under one compact roof.\u003c/p>\n\u003cp>Shelton is a trained pastry chef and was the lead Pastry Chef for Mountain View’s esteemed \u003ca href=\"http://cheztj.com/\">chez TJ\u003c/a>. His original South Bay home region then continued as the base for his culinary experience with time on the savory side as Chef de Cuisine at the molecular gastronomy-centric \u003ca href=\"http://www.maisonbaume.com/\">Baumé\u003c/a> in Palo Alto, followed by a short period as Executive Chef at (the now closed) Le Cigare Volant restaurant at Boony Doon Winery’s tasting room in Santa Cruz. His permanent career and residential move to San Francisco led him to Polk Street where he was Executive Chef for the highly rated but short-lived Verbena and its short-lived tenure as Reverb Kitchen & Bar (it’s now \u003ca href=\"http://www.mezcalitosf.com/\">Mezcalito\u003c/a>).\u003c/p>\n\u003cp>Michael’s background is more in beverages as a certified sommelier and includes time working at bars like The Thomas in Napa (since closed) and the sensational Kauai tiki bar, \u003ca href=\"http://tikiiniki.com/\">Tiki Iniki\u003c/a>, in addition to restaurants with strong wine and bar programs like \u003ca href=\"http://mouradsf.com/\">Mourad\u003c/a> and Verbena/Reverb. But, she’s also gifted at a whole array of other food-oriented crafts and actually a certified cheese expert.\u003c/p>\n\u003cp>The idea for Merchant Roots’ grocer side has been in Shelton’s mind for many years but the wheels were truly set in motion after he and Michael worked 100 days straight at \u003ca href=\"https://sf.eater.com/2015/3/24/8283513/verbena-quietly-shifts-concept-will-re-open-this-week-as-reverb\">Reverb\u003c/a> — only to see the restaurant then close. Both knew that a sustainable quality of life had to be part of the equation for their personal project, an idea that sadly isn’t seen much in the restaurant and bar industry. So, Michael thought about the three-night-a-week Table to go with the five-day-a-week grocer as a balanced solution with their personal lives (Michael has a nine-year old son) and diverse talents.\u003c/p>\n\u003cp>Indeed, Michael’s chocolate chip cookie contribution may one day lead to a Cookie Roots spin-off but many of her contributions to Merchant Roots could honestly have their own spin-off. The most obvious, of course, would be the wine shop component. It will grow to have 84 labels of engaging wines from notable (mostly younger and less “famous”) producers in California, France, Spain, Italy and some of the lesser-known regions at home and abroad. Think of it as a wine-choosing app but…with the human concierge already making tough decisions for you. San Francisco isn’t lacking in great wine boutiques but several of the celebrated ones (K&L, Flatiron) can be daunting to navigate with too many choices and not enough help. Labels at Merchant Roots have standouts from the new California Wine front (Broc, Matthiasson) but also the equivalent upstart game-changers in Europe like Le Macchiole and Peter Later. Michael doesn’t delve into the pricey trophy wines of Napa and Bordeaux, and does keep value-minded options kindly in mind with a surprising number of enjoyable $10-$15 wines on hand. If you’re staying at the shop for lunch, a half-dozen of the wines are poured by-the-glass.\u003c/p>\n\u003cfigure id=\"attachment_128491\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128491\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6535-new.jpg\" alt=\"The Larder\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Larder \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The larder on the wall opposite is also largely Michael’s domain. She makes preserves (all $7) in all sorts of tempting bright colors and flavors that are already at the top of the very small list of San Francisco-made jams, marmalades and jellies. A jar of mandarin jelly combines satsumas and clementines, while the yuzu marmalade features citrus rind and Navel orange. Right now in the heart of spring, there’s a rhubarb-pear jam and a Meyer lemon jam featuring whole pulp in the mix for an extra sweet and sour punch. Hopefully those jams will be served on toast one day (this is San Francisco, after all) but for now you can at least find the rhubarb jam dotting the cheese plate.\u003c/p>\n\u003cfigure id=\"attachment_128488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6393-new.jpg\" alt=\"Merchant Roots jam\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Merchant Roots jam \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salts in the larder are mixed in-house and will tempt home cooks just as much as the preserves. The roster of salts goes well beyond the ubiquitous sea salt with Elemental salt (eucalyptus, Szechuan peppercorn, volcanic salt, lemon) and Sicilian salt (Calabrian chile, oregano, rosemary.)\u003c/p>\n\u003cfigure id=\"attachment_128496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128496\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6394-new.jpg\" alt=\"Salts in the larder are mixed in-house.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salts in the larder are mixed in-house. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then, there are the soaps. Yes, soaps. Michael cleverly uses all cooking quality ingredients (coconut oil, avocado oil for example) to make the intensely fragrant soaps that make up their own line called “Milk & Raven.” Dare we say that we almost want to eat them?\u003c/p>\n\u003cfigure id=\"attachment_128487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6402-new.jpg\" alt=\"Lavender soap from their own line called “Milk & Raven.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lavender soap from their own line called “Milk & Raven.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll also find drinking chocolate at the larder, hailing from Santa Cruz. It’s one of the few things not made at Merchant Roots but don’t start calling out Shelton and Michael for this. The high caffeine, intensely concentrated flavors of the mixes are from \u003ca href=\"http://www.mutarichocolate.com/\">Mutari Chocolate\u003c/a>, a true master of the art and his products are hard to find in SF. The larder’s teas come from Berkeley’s \u003ca href=\"http://leavesandflowers.com/\">Leaves and Flowers\u003c/a> and are available to be enjoyed in-house brews. It’s worth noting that coffee for enjoying only in-house comes from \u003ca href=\"https://www.redbaycoffee.com/\">Red Bay Coffee\u003c/a> of Oakland and there actually is a hidden espresso maker if you ask for a cappuccino. Yes, this might be San Francisco’s first espresso speakeasy.\u003c/p>\n\u003cp>Merchant Roots’ home is as adorable as the concept itself, thanks mostly to a large woven fiber art piece (Instagram alert!) by local weaver \u003ca href=\"https://www.meghanshimek.com/\">Meghan Bogden Shimek\u003c/a>. Foldable café tables are attached to the fiber piece’s wall (those tables will be collapsed for dinner service) and have extremely comfortable copper wire chairs draped with faux furs for sitting in. The Table itself resides between the art piece wall and the wine wall. Do note that The Table’s utensils won’t skimp on the luxurious quality with pottery by Berkeley’s \u003ca href=\"http://koidestudio.com/index.html\">Kiyomi Kiode\u003c/a> and ferociously delicate and refined wine glasses by \u003ca href=\"http://www.sophienwald.com/en/\">Sophienwald\u003c/a> of Austria. And, yes this doesn’t seem like a WiFi kind of place and you’re right about that. Leave the laptop at home or bring the hot spot.\u003c/p>\n\u003cfigure id=\"attachment_128476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128476\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6323-new.jpg\" alt=\"Large woven fiber art piece by local weaver Meghan Bogden Shimek.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Large woven fiber art piece by local weaver Meghan Bogden Shimek. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unfairly, Merchant Roots has become the answer to an inside joke within the restaurant industry for substantial opening delays. Restaurants and bars in San Francisco are routinely delayed for the city’s notorious permitting challenges and out of control expensive prices for virtually everything. Folks in the industry sometimes say, “Yes, that restaurant is taking forever to open but it’s not Merchant Roots-level delayed.”\u003c/p>\n\u003cp>It’s definitely not Shelton and Michael’s fault. The over yearlong delay from the original ETA is a smorgasbord of San Francisco restaurateur challenges. One that diners don’t often think about played a key part in adding the delay — construction crews favoring the thicker wallets of wealthier investment-backed restaurants (we won’t name names). Is this where San Francisco dining is going? Can independent restaurants be helped?\u003c/p>\n\u003cp>This part of Fillmore Street was historically filled with black-owned shops and restaurants, along with the jazz clubs that made this the Fillmore Jazz District. Except, there are basically no jazz clubs or black-owned businesses here anymore. One of the last ones of the corridor, \u003ca href=\"https://www.sfchronicle.com/food/article/Fillmore-singing-blues-over-jazz-district-6747312.php?utm_campaign=sfgate&utm_source=article&utm_medium=https%253A%252F%252Fwww.sfgate.com%252Finsidescoop%252Farticle%252FThe-Fillmore-s-Black-Bark-has-closed-as-it-12486002.php%253Ft%253D157de05c32\">Black Bark BBQ\u003c/a>, had to \u003ca href=\"https://www.sfgate.com/insidescoop/article/The-Fillmore-s-Black-Bark-has-closed-as-it-12486002.php?t=157de05c32\">relocate\u003c/a>. The San Francisco Chronicle’s Jonathan Kauffman just wrote an \u003ca href=\"https://www.sfchronicle.com/restaurants/article/Fernay-McPherson-and-the-movement-that-found-12907544.php\">excellent profile about this neighborhood\u003c/a> and this sad realization for the Fillmore’s demographics.\u003c/p>\n\u003cp>It’s an unfortunate change for the neighborhood, albeit one that is very reflective of Divisadero just up the hill. Both are getting increasingly gentrified like their glossy nearby peers of Hayes Valley and Fillmore in Lower Pacific Heights. Yes, this is San Francisco 2018 and we could talk all day about gentrification.\u003c/p>\n\u003cp>At the same time, this is a story about how the newer food businesses on Fillmore all started as small business concepts and have grown into thriving projects that should be celebrated. Wise Sons, Boba Guys and State Bird Provisions all weren’t glitzy or deep money-backed when they first opened. \u003ca href=\"http://www.fatangelsf.com/\">Fat Angel\u003c/a> was the very first of Hi Neighbor’s restaurants and still isn’t very well-known beyond its regulars. Avery’s chef-partner Rodney Wages went through the ringer at many top kitchens in order to start a pop-up that morphed into \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery\u003c/a>. These restaurateurs worked hard to become names known citywide.\u003c/p>\n\u003cp>Shelton and Michael are no different — remember that 100 days we mentioned? They sure know this industry all too well. On the side, the two have even been offering doughnut and pasta making classes with \u003ca href=\"https://www.cozymeal.com/chefs/788/chef-ryan\">Cozymeal\u003c/a> not just because it’s fun but also to make money. (Full disclosure: this writer took a pasta making class from Shelton and is now at least not awful at the difficult art). They also do high-volume catering and various other projects because, hey, when your business isn’t making money in this pricey city, how do you make money?\u003c/p>\n\u003cp>Luckily, both have no shortage of talent, imagination or desire to fulfill their hopes. Shelton even has a tattoo of Merchant Roots’ 1365 address in roman numerals (MCCCLXV) and a tattoo of a quail, the California state bird. The chef certainly really cares about this project and where this project calls home.\u003c/p>\n\u003cfigure id=\"attachment_128489\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6416-new.jpg\" alt=\"Executive Chef Ryan Shelton displays his quail tattoo.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Ryan Shelton displays his quail tattoo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Restaurateurs and entrepreneurs like Shelton and Michael champion two universally beloved things in this city, whether you’re a techie millennial or lived here 55 years: bighearted small businesses that really focus on doing a few things and doing them extremely well; and clean, high quality food. A few modern tastes find their way into Merchant Roots (kale!) but there’s also a circa 1900 era vintage sausage stuffer and a small town, everybody is welcome vibe. It’s delicious, upbeat and family-friendly — heck, even dogs will appreciate the upcoming unveiling of peanut butter raviolis for them.\u003c/p>\n\u003cp>Finally, Shelton and Michael are doing what they want to do and luckily for diners, they do it really, really well. You can’t help but root for them.\u003c/p>\n\u003cfigure id=\"attachment_128534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128534\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_1091-new1.jpg\" alt=\"Executive Chef Ryan Shelton and Sous Chef David Hamilton-Kidd making pasta.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Ryan Shelton and Sous Chef David Hamilton-Kidd making pasta. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.merchantroots.com/\">\u003cstrong>Merchant Roots\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Merchant+Roots/@37.7821316,-122.4348981,17z/data=!3m1!4b1!4m5!3m4!1s0x808580bbd4c63a77:0xf77eb4da52eaec2!8m2!3d37.7821274!4d-122.4327041\">1365 Fillmore St.\u003c/a>\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/merchantroots/?hl=en\">@merchantroots\u003c/a>\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/merchantroots/\"> Merchant Roots\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MerchantRoots\">@MerchantRoots\u003c/a>\u003cbr>\nHours: Tuesday-Saturday, 9am-5pm; The Table will serve dinner Thursday-Saturday\u003cbr>\nPrice: The Shop: $-$$; The Table: $$$$\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide: 5 Bay Area Dishes to Indulge in for Your Cheat Days",
"title": "Guide: 5 Bay Area Dishes to Indulge in for Your Cheat Days",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>For as health-and-fitness-minded as the Bay Area is, there are still plenty of ways to treat yourself to something that’s a bit decadent--because there’s nothing wrong with a cheat meal (or day) here and there.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is obviously a great place to eat, boasting an impressive \u003ca href=\"https://sf.eater.com/maps/san-francisco-bay-area-michelin-restaurants-stars-2018\">55 restaurants with Michelin star ratings\u003c/a>. The Bay Area is also a great place to workout, boasting an ever growing list of gyms and fostering an equally impressive repertoire of fitness trends. From national chains to boutique studios, to \u003ca href=\"https://www.crossfit.com/\">CrossFit\u003c/a> and \u003ca href=\"https://www.orangetheoryfitness.com/\">Orangetheory\u003c/a>, to even \u003ca href=\"https://goatyoga.net/\">goat yoga\u003c/a> classes--the Bay is a perfect place for enthusiastic eaters to also burn off everything they ingest so that they can do it all over again.\u003cbr>\n[contextly_sidebar id=\"jL3hsbZ0pu7uPvxo0bbNMPT5qXZsaWu2\"]\u003cbr>\nFor a city as fitness obsessed as the Bay Area, there's something about this place that also gives rise to nutrition trends. The clientele here have allowed cold-pressed juice shops, vegan eateries, and \u003ca href=\"https://thepaleodiet.com/\">paleo\u003c/a> and \u003ca href=\"https://www.ruled.me/guide-keto-diet/\">keto\u003c/a> meal kit delivery services to thrive. For as obsessed with food as Bay Area dwellers are, they seem to be equally fixated on making sure that food is also healthy.\u003c/p>\n\u003cp>But like any good foodie paradise, there are plenty of options for even the healthiest eaters to deviate, to have a little cheat meal. Whether you're fully dedicated to the \u003ca href=\"https://whole30.com/\">Whole30\u003c/a> or doing a \u003ca href=\"http://sanfranciscocrossfit.com/2017/04/25/sfcf-spring-leaning-challenge/\">\"spring leaning\"\u003c/a> challenge at your gym, we say there's nothing wrong with giving yourself a break every once in a while. And, really, if you're going to cheat, you might as well make it a good one. Below are some of our favorite places to indulge a bit. We tried to cover the range of cheat-eating moods--do you want booze? How about dessert? Or something savory? Hopefully one of these dishes will quell that craving and leave you ready to get back on track.\u003c/p>\n\u003cfigure id=\"attachment_128183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128183\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips.jpg\" alt=\"The Fried Chicken Burrito comes with tortilla chips.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fried Chicken Burrito comes with tortilla chips. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Fried Chicken Burrito / \u003ca href=\"http://www.wesburgernmore.com/\">WesBurger ‘N’ More\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/WesBurger+n'+More/@37.7611234,-122.4196414,15z/data=!4m5!3m4!1s0x0:0x2e4935cd732bfa42!8m2!3d37.7611234!4d-122.4196414\">2240 Mission Street, San Francisco CA 94110\u003c/a>\u003c/p>\n\u003cp>There’s something magical when two types of comfort foods decide to come together to be as one. Enter the \u003cstrong>Fried Chicken Burrito\u003c/strong> from WesBurger ‘N’ More.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Stuffed into its flour tortilla is pieces of crispy fried chicken (of course), pinto beans, corn salad, crema, salsa, and cheese. Never again will you need to choose between getting a burrito or fried chicken while exploring the Mission, because with every bite of this, you'll get both.\u003c/p>\n\u003cfigure id=\"attachment_128184\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside.jpg\" alt=\"The inside of the Fried Chicken Burrito, and a glimpse of a crispy piece of Fried Chicken inside.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of the Fried Chicken Burrito, and a glimpse of a crispy piece of Fried Chicken inside. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You'll find this Fried Chicken Burrito (don't worry, there's also a fried tofu sandwich for vegetarians or for those who would prefer to cheat in a non-burrito format) under the \"'N More\" section of the menu, but you can truly find a non-diet friendly meal under their \"Burger\" section which includes a peanut butter and jelly with onion rings sandwich; and under the \"Chicken\" section, which includes even more fried chicken.\u003c/p>\n\u003cp>Not to be missed is their super crunchy Tater Tots, which can come naked, but if you're really in the mood, their Deluxe Tots come with queso, caramelized onions, bulgogi bacon, and a special house sauce.\u003c/p>\n\u003cfigure id=\"attachment_128185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup.jpg\" alt=\"The original Tator Tots with a side of ketchup.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The original Tator Tots with a side of ketchup. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of sauces, no matter what you order, make sure you take a gander at the bottles of sauce waiting near the water station. There's tons of ketchup, but their table sauce is not to be missed. As the sauce says, it's great to bring back to your table to douse everything with.\u003c/p>\n\u003cp>[contextly_sidebar id=\"H6hYPDD61mpiUyZ5mZeMxMmtGS066UDN\"]\u003c/p>\n\u003cp>If you're looking for a night cap for your cheat meal, nestled right beside WesBurger is their bar, The Den. Super snug for some intimate drinking, The Den has a rotating menu of drinks, including collaborations with the neighboring Mission Chinese as well as other eateries in the city.\u003c/p>\n\u003cp>For late night binges, WesBurger is perfect as they serve food until 3am on Friday and Saturday nights.\u003c/p>\n\u003cfigure id=\"attachment_128165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1.jpg\" alt=\"The Banana Special, a ripe banana, giant scoops of chocolate, strawberry, and vanilla ice creams with chocolate, strawberry, and pineapple sauce and whipped cream, almonds, and topped with a cherry. \" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Banana Special, a ripe banana, giant scoops of chocolate, strawberry, and vanilla ice creams with chocolate, strawberry, and pineapple sauce and whipped cream, almonds, and topped with a cherry. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Banana Special / \u003ca href=\"http://www.fentonscreamery.com/index.php\">Fenton’s Creamery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Fentons+Creamery/@37.8279412,-122.252388,17z/data=!3m1!4b1!4m5!3m4!1s0x80857df6c43cdebb:0x91f2ea4405beec30!8m2!3d37.827937!4d-122.250194\">4226 Piedmont Ave, Oakland, CA 94611\u003c/a>\u003c/p>\n\u003cp>Fenton's Creamery, opened in 1894, is a Bay Area institution and a beloved landmark for tourists, transplants, and natives alike. Fenton's is so popular that it even made an appearance in \u003ca href=\"https://www.youtube.com/watch?v=ZBqyTOn1KXU\">Pixar's \u003cem>Up\u003c/em>\u003c/a>, as many of the nearby animation studio's employees frequented Fenton's.\u003c/p>\n\u003cp>Famed for its Black and Tan Sundae, there's another show-stopping sundae at Fenton's: \u003cstrong>The Banana Special\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_128164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Banana-Special.jpg\" alt=\"The Banana Special\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Banana Special \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even for the biggest ice cream fans, the Banana Special at Fenton's is not for solo eating thrill-seekers (and probably not great for the lactose intolerant).\u003c/p>\n\u003cp>The Banana Special comes of course with a ripe banana, and then piled sky high with three gigantic scoops of your classic vanilla, chocolate, and strawberry ice creams. Each scoop is drizzled with pineapple, strawberry, and chocolate sauce and topped with a cloud of whipped cream, a sprinkling of almonds, and a single maraschino cherry. Think of the Banana Special like your traditional banana split, three or four-fold.\u003c/p>\n\u003cp>And if you’re looking for an equally delicious sundae for a good cause, every month, Fenton’s offers a special sundae that benefits a local non-profit. For the month of May, you can enjoy Myrtle’s Creation, which is an Oreo cookie sundae with hot fudge and whipped cream. Myrtle’s Creation benefits Oakland Public Library and is available until the end of May.\u003c/p>\n\u003cp>If sticking to the Banana Special, we do recommend bringing a small party with you to tackle the Banana Special, but if your stomach can stomach all that ice cream alone, you might be able to snag yourself a seat a lot quicker at the bar, when the restaurant gets busy for their lunch and dinner rushes.\u003c/p>\n\u003cfigure id=\"attachment_128181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128181\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple.jpg\" alt=\"All three varieties of the Tacro including the Jackfruit BBQ, Chicken and Avocado, and Pulled Pork and Pineapple.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All three varieties of the Tacro including the Jackfruit BBQ, Chicken and Avocado, and Pulled Pork and Pineapple. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tacro / \u003ca href=\"http://vivelatarte.com/\">Vive La Tarte\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Vive+la+tarte/@37.7955745,-122.3955148,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066e61f5d7b:0x14505dd82e05e9fb!8m2!3d37.7955703!4d-122.3933208\">One, Ferry Building, San Francisco Bay Trail #50, San Francisco, CA 94111\u003c/a>\u003c/p>\n\u003cp>Hybrid foods are nothing new, with creations like \u003ca href=\"https://dominiqueansel.com/\">Dominque Ansel’s Cronut\u003c/a> or \u003ca href=\"http://mrholmesbakehouse.com/\">Mr. Holmes Bakehouse’s Cruffin\u003c/a>.\u003c/p>\n\u003cp>However, Vive La Tarte departs from the pastry route and takes a crack at a savory item with their new \u003cstrong>Tacro\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_128180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128180\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro.jpg\" alt=\"Adding a squirt of lime with the Chicken and Avocado Tacro.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adding a squirt of lime with the Chicken and Avocado Tacro. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's what it sounds like: a taco and croissant hybrid! Instead of a traditional taco shell, the filling is cradled by a buttery, flaky croissant that's been specially baked into the shape of a taco shell (Vive La Tarte hasn't revealed how they get the shape so taco-like). The bakery offers three different fillings for their Tacros: pulled pork and pineapple, chicken and avocado, and vegetarian-friendly Jackfruit barbecue. Every single tacro is topped with pickled greens, fresh mango, and comes with house green and red salsas.\u003c/p>\n\u003cfigure id=\"attachment_128182\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128182\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro.jpg\" alt=\"Pouring the house red salsa on the Pulled Pork and Pineapple Tacro.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pouring the house red salsa on the Pulled Pork and Pineapple Tacro. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128179\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro.jpg\" alt=\"A close up of the Jackfruit BBQ Tacro.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A close up of the Jackfruit BBQ Tacro. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you happen to be gluten-free or simply don't want to eat so many carbs for your cheat meal (although the croissant, even on its own is very delicious), the Tacro comes as a protein bowl as well for a one-dollar upcharge.\u003c/p>\n\u003cp>[contextly_sidebar id=\"3z1ijfORhvKkuafovtan9XNIpYYUXeKK\"]\u003c/p>\n\u003cp>The Tacro is only sold at Vive La Tarte's location inside of the San Francisco Ferry Building, located outside right next to Gott's Roadside. Although this location opens at 8am, the Tacro is sold starting at 11am until they're sold out--which given the lunch rushes at the Ferry Building, can happen quite often.\u003c/p>\n\u003cfigure id=\"attachment_128170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128170\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs.jpg\" alt=\"Los Angeles Style Short Ribs.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Los Angeles Style Short Ribs. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>All You Can Eat Korean Barbecue / \u003ca href=\"http://gogitime.com/\">Gogi Time\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Gogi+Time/@37.8155272,-122.269815,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80ab0f1348a9:0x4923b85dffacff92!8m2!3d37.815523!4d-122.267621\">2600 Telegraph Ave, Oakland, CA 94612\u003c/a>\u003c/p>\n\u003cp>For those who are have hard time making decisions, or who simply want a more extreme cheat meal, try venturing to Gogi Time in Oakland.\u003c/p>\n\u003cp>Gogi Time offers not just one, but two types of \u003cstrong>All You Can Eat menus\u003c/strong>, one for Chinese Hot Pot, and another for its more popular \u003cstrong>Korean Barbecue\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_128168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128168\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Fried-Mandu2.jpg\" alt=\"Fried Mandu.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Mandu. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From the Korean Barbecue menu, expect your standard fare of marinated and non-marinated meats like bulgogi and pork belly as well as an assortment of seafood and vegetables. Along with that, you can order an unlimited amount from their long list of appetizers, side dishes, as well as their different wrappers and toppings for your barbecue. To keep the pacing and rhythm of the feasting under control, you're asked to choose a certain number of items per round of ordering until you've filled your belly (and maybe unbuttoned the first button of your pants). Each meal also comes with a mini probiotic drink that accompanies the bill--an attempt to stop the meat sweats from coming on.\u003c/p>\n\u003cfigure id=\"attachment_128166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128166\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1.jpg\" alt=\"Bulgogi topped with green onions. \" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bulgogi topped with green onions. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128169\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic.jpg\" alt=\"Lettuce wrap with bulgogi and garlic.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lettuce wrap with bulgogi and garlic. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Mondays through Fridays from opening to 4pm, you can get the All You Can Eat menu for less than $20 per person and about $27 after 4pm and on weekends. If you arrive with an entourage of at least five, and you're all feeling hungry, you can also add the All You Can Eat Chinese Hot Pot menu to your table for $20 a head.\u003c/p>\n\u003cp>While Gogi Time does take reservations, the restaurant is quite large, but if you're coming after work hours or on the weekends, expect a bit of a wait.\u003c/p>\n\u003cfigure id=\"attachment_128174\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128174\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works.jpg\" alt=\"All three variations of the Bloody Mary, with a Hail Mary in the works.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All three variations of the Bloody Mary, with a Hail Mary in the works. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The “Hail Mary” Bloody Mary / \u003ca href=\"http://www.thesaratogasf.com/\">The Saratoga\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/The+Saratoga/@37.7872163,-122.4203424,17z/data=!3m1!4b1!4m5!3m4!1s0x80858093f90ca63f:0x6f7d0f20fcee6e8a!8m2!3d37.7872121!4d-122.4181484\">1000 Larkin St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cp>If booze is on your cheat meal spectrum, the \u003cstrong>“Hail Mary” Bloody Mary\u003c/strong> is for you.\u003c/p>\n\u003cp>How is a Bloody Mary a cheat \"meal\" you ask? Well, when you order the Hail Mary at the Saratoga AKA a Bloody Mary with “the works,” it comes fully loaded with the following: a large fried pickle, a hulking piece of fried chicken, a skewer of pickled quail eggs (pickled in turmeric and beet juice), a strip of crispy bacon, a string of jalapeno poppers, a set of poached shrimp, and some house-made beef jerky.\u003c/p>\n\u003cfigure id=\"attachment_128172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128172\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp.jpg\" alt=\"A Hail Mary in progress, awaiting housemade beef jerky and poached shrimp.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Hail Mary in progress, awaiting housemade beef jerky and poached shrimp. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somehow, all of that fits inside your cocktail glass and act as very tasty stirrers for your very spicy Bloody Mary. The Classic Bloody Mary comes with vodka, tomato, worcester, tabasco, dill, pickled green beans, and celery salt. However, if you're not into tomato, there's two other variations--one with gin and carrot and another with mezcal and tomatillo. All three variations can come with the works. All three are also destined to be Instagram darlings.\u003c/p>\n\u003cfigure id=\"attachment_128176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128176\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors.jpg\" alt=\"The finished Hail Mary with the two other Bloody Mary flavors.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished Hail Mary with the two other Bloody Mary flavors. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those who crave more for a cheat brunch than a drink and meal all in one, the Jenga Tots--large logs of fried potatoes with lox, cream cheese, and capers--are highly recommended.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Currently, weekend brunch is only on Sundays, but the Saratoga will also begin slinging brunch on Saturdays come June.\u003c/p>\n\n",
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"excerpt": "For as health-and-fitness-minded as the Bay Area is, there are still plenty of ways to treat yourself to something that’s a bit decadent--because there’s nothing wrong with a cheat meal (or day) here and there.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>For as health-and-fitness-minded as the Bay Area is, there are still plenty of ways to treat yourself to something that’s a bit decadent--because there’s nothing wrong with a cheat meal (or day) here and there.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is obviously a great place to eat, boasting an impressive \u003ca href=\"https://sf.eater.com/maps/san-francisco-bay-area-michelin-restaurants-stars-2018\">55 restaurants with Michelin star ratings\u003c/a>. The Bay Area is also a great place to workout, boasting an ever growing list of gyms and fostering an equally impressive repertoire of fitness trends. From national chains to boutique studios, to \u003ca href=\"https://www.crossfit.com/\">CrossFit\u003c/a> and \u003ca href=\"https://www.orangetheoryfitness.com/\">Orangetheory\u003c/a>, to even \u003ca href=\"https://goatyoga.net/\">goat yoga\u003c/a> classes--the Bay is a perfect place for enthusiastic eaters to also burn off everything they ingest so that they can do it all over again.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nFor a city as fitness obsessed as the Bay Area, there's something about this place that also gives rise to nutrition trends. The clientele here have allowed cold-pressed juice shops, vegan eateries, and \u003ca href=\"https://thepaleodiet.com/\">paleo\u003c/a> and \u003ca href=\"https://www.ruled.me/guide-keto-diet/\">keto\u003c/a> meal kit delivery services to thrive. For as obsessed with food as Bay Area dwellers are, they seem to be equally fixated on making sure that food is also healthy.\u003c/p>\n\u003cp>But like any good foodie paradise, there are plenty of options for even the healthiest eaters to deviate, to have a little cheat meal. Whether you're fully dedicated to the \u003ca href=\"https://whole30.com/\">Whole30\u003c/a> or doing a \u003ca href=\"http://sanfranciscocrossfit.com/2017/04/25/sfcf-spring-leaning-challenge/\">\"spring leaning\"\u003c/a> challenge at your gym, we say there's nothing wrong with giving yourself a break every once in a while. And, really, if you're going to cheat, you might as well make it a good one. Below are some of our favorite places to indulge a bit. We tried to cover the range of cheat-eating moods--do you want booze? How about dessert? Or something savory? Hopefully one of these dishes will quell that craving and leave you ready to get back on track.\u003c/p>\n\u003cfigure id=\"attachment_128183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128183\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips.jpg\" alt=\"The Fried Chicken Burrito comes with tortilla chips.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fried Chicken Burrito comes with tortilla chips. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Fried Chicken Burrito / \u003ca href=\"http://www.wesburgernmore.com/\">WesBurger ‘N’ More\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/WesBurger+n'+More/@37.7611234,-122.4196414,15z/data=!4m5!3m4!1s0x0:0x2e4935cd732bfa42!8m2!3d37.7611234!4d-122.4196414\">2240 Mission Street, San Francisco CA 94110\u003c/a>\u003c/p>\n\u003cp>There’s something magical when two types of comfort foods decide to come together to be as one. Enter the \u003cstrong>Fried Chicken Burrito\u003c/strong> from WesBurger ‘N’ More.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Stuffed into its flour tortilla is pieces of crispy fried chicken (of course), pinto beans, corn salad, crema, salsa, and cheese. Never again will you need to choose between getting a burrito or fried chicken while exploring the Mission, because with every bite of this, you'll get both.\u003c/p>\n\u003cfigure id=\"attachment_128184\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside.jpg\" alt=\"The inside of the Fried Chicken Burrito, and a glimpse of a crispy piece of Fried Chicken inside.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of the Fried Chicken Burrito, and a glimpse of a crispy piece of Fried Chicken inside. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You'll find this Fried Chicken Burrito (don't worry, there's also a fried tofu sandwich for vegetarians or for those who would prefer to cheat in a non-burrito format) under the \"'N More\" section of the menu, but you can truly find a non-diet friendly meal under their \"Burger\" section which includes a peanut butter and jelly with onion rings sandwich; and under the \"Chicken\" section, which includes even more fried chicken.\u003c/p>\n\u003cp>Not to be missed is their super crunchy Tater Tots, which can come naked, but if you're really in the mood, their Deluxe Tots come with queso, caramelized onions, bulgogi bacon, and a special house sauce.\u003c/p>\n\u003cfigure id=\"attachment_128185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup.jpg\" alt=\"The original Tator Tots with a side of ketchup.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The original Tator Tots with a side of ketchup. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of sauces, no matter what you order, make sure you take a gander at the bottles of sauce waiting near the water station. There's tons of ketchup, but their table sauce is not to be missed. As the sauce says, it's great to bring back to your table to douse everything with.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>If you're looking for a night cap for your cheat meal, nestled right beside WesBurger is their bar, The Den. Super snug for some intimate drinking, The Den has a rotating menu of drinks, including collaborations with the neighboring Mission Chinese as well as other eateries in the city.\u003c/p>\n\u003cp>For late night binges, WesBurger is perfect as they serve food until 3am on Friday and Saturday nights.\u003c/p>\n\u003cfigure id=\"attachment_128165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1.jpg\" alt=\"The Banana Special, a ripe banana, giant scoops of chocolate, strawberry, and vanilla ice creams with chocolate, strawberry, and pineapple sauce and whipped cream, almonds, and topped with a cherry. \" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Banana Special, a ripe banana, giant scoops of chocolate, strawberry, and vanilla ice creams with chocolate, strawberry, and pineapple sauce and whipped cream, almonds, and topped with a cherry. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Banana Special / \u003ca href=\"http://www.fentonscreamery.com/index.php\">Fenton’s Creamery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Fentons+Creamery/@37.8279412,-122.252388,17z/data=!3m1!4b1!4m5!3m4!1s0x80857df6c43cdebb:0x91f2ea4405beec30!8m2!3d37.827937!4d-122.250194\">4226 Piedmont Ave, Oakland, CA 94611\u003c/a>\u003c/p>\n\u003cp>Fenton's Creamery, opened in 1894, is a Bay Area institution and a beloved landmark for tourists, transplants, and natives alike. Fenton's is so popular that it even made an appearance in \u003ca href=\"https://www.youtube.com/watch?v=ZBqyTOn1KXU\">Pixar's \u003cem>Up\u003c/em>\u003c/a>, as many of the nearby animation studio's employees frequented Fenton's.\u003c/p>\n\u003cp>Famed for its Black and Tan Sundae, there's another show-stopping sundae at Fenton's: \u003cstrong>The Banana Special\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_128164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Banana-Special.jpg\" alt=\"The Banana Special\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Banana Special \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even for the biggest ice cream fans, the Banana Special at Fenton's is not for solo eating thrill-seekers (and probably not great for the lactose intolerant).\u003c/p>\n\u003cp>The Banana Special comes of course with a ripe banana, and then piled sky high with three gigantic scoops of your classic vanilla, chocolate, and strawberry ice creams. Each scoop is drizzled with pineapple, strawberry, and chocolate sauce and topped with a cloud of whipped cream, a sprinkling of almonds, and a single maraschino cherry. Think of the Banana Special like your traditional banana split, three or four-fold.\u003c/p>\n\u003cp>And if you’re looking for an equally delicious sundae for a good cause, every month, Fenton’s offers a special sundae that benefits a local non-profit. For the month of May, you can enjoy Myrtle’s Creation, which is an Oreo cookie sundae with hot fudge and whipped cream. Myrtle’s Creation benefits Oakland Public Library and is available until the end of May.\u003c/p>\n\u003cp>If sticking to the Banana Special, we do recommend bringing a small party with you to tackle the Banana Special, but if your stomach can stomach all that ice cream alone, you might be able to snag yourself a seat a lot quicker at the bar, when the restaurant gets busy for their lunch and dinner rushes.\u003c/p>\n\u003cfigure id=\"attachment_128181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128181\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple.jpg\" alt=\"All three varieties of the Tacro including the Jackfruit BBQ, Chicken and Avocado, and Pulled Pork and Pineapple.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All three varieties of the Tacro including the Jackfruit BBQ, Chicken and Avocado, and Pulled Pork and Pineapple. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tacro / \u003ca href=\"http://vivelatarte.com/\">Vive La Tarte\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Vive+la+tarte/@37.7955745,-122.3955148,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066e61f5d7b:0x14505dd82e05e9fb!8m2!3d37.7955703!4d-122.3933208\">One, Ferry Building, San Francisco Bay Trail #50, San Francisco, CA 94111\u003c/a>\u003c/p>\n\u003cp>Hybrid foods are nothing new, with creations like \u003ca href=\"https://dominiqueansel.com/\">Dominque Ansel’s Cronut\u003c/a> or \u003ca href=\"http://mrholmesbakehouse.com/\">Mr. Holmes Bakehouse’s Cruffin\u003c/a>.\u003c/p>\n\u003cp>However, Vive La Tarte departs from the pastry route and takes a crack at a savory item with their new \u003cstrong>Tacro\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_128180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128180\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro.jpg\" alt=\"Adding a squirt of lime with the Chicken and Avocado Tacro.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adding a squirt of lime with the Chicken and Avocado Tacro. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's what it sounds like: a taco and croissant hybrid! Instead of a traditional taco shell, the filling is cradled by a buttery, flaky croissant that's been specially baked into the shape of a taco shell (Vive La Tarte hasn't revealed how they get the shape so taco-like). The bakery offers three different fillings for their Tacros: pulled pork and pineapple, chicken and avocado, and vegetarian-friendly Jackfruit barbecue. Every single tacro is topped with pickled greens, fresh mango, and comes with house green and red salsas.\u003c/p>\n\u003cfigure id=\"attachment_128182\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128182\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro.jpg\" alt=\"Pouring the house red salsa on the Pulled Pork and Pineapple Tacro.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pouring the house red salsa on the Pulled Pork and Pineapple Tacro. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128179\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro.jpg\" alt=\"A close up of the Jackfruit BBQ Tacro.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A close up of the Jackfruit BBQ Tacro. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you happen to be gluten-free or simply don't want to eat so many carbs for your cheat meal (although the croissant, even on its own is very delicious), the Tacro comes as a protein bowl as well for a one-dollar upcharge.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The Tacro is only sold at Vive La Tarte's location inside of the San Francisco Ferry Building, located outside right next to Gott's Roadside. Although this location opens at 8am, the Tacro is sold starting at 11am until they're sold out--which given the lunch rushes at the Ferry Building, can happen quite often.\u003c/p>\n\u003cfigure id=\"attachment_128170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128170\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs.jpg\" alt=\"Los Angeles Style Short Ribs.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Los Angeles Style Short Ribs. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>All You Can Eat Korean Barbecue / \u003ca href=\"http://gogitime.com/\">Gogi Time\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Gogi+Time/@37.8155272,-122.269815,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80ab0f1348a9:0x4923b85dffacff92!8m2!3d37.815523!4d-122.267621\">2600 Telegraph Ave, Oakland, CA 94612\u003c/a>\u003c/p>\n\u003cp>For those who are have hard time making decisions, or who simply want a more extreme cheat meal, try venturing to Gogi Time in Oakland.\u003c/p>\n\u003cp>Gogi Time offers not just one, but two types of \u003cstrong>All You Can Eat menus\u003c/strong>, one for Chinese Hot Pot, and another for its more popular \u003cstrong>Korean Barbecue\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_128168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128168\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Fried-Mandu2.jpg\" alt=\"Fried Mandu.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Mandu. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From the Korean Barbecue menu, expect your standard fare of marinated and non-marinated meats like bulgogi and pork belly as well as an assortment of seafood and vegetables. Along with that, you can order an unlimited amount from their long list of appetizers, side dishes, as well as their different wrappers and toppings for your barbecue. To keep the pacing and rhythm of the feasting under control, you're asked to choose a certain number of items per round of ordering until you've filled your belly (and maybe unbuttoned the first button of your pants). Each meal also comes with a mini probiotic drink that accompanies the bill--an attempt to stop the meat sweats from coming on.\u003c/p>\n\u003cfigure id=\"attachment_128166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128166\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1.jpg\" alt=\"Bulgogi topped with green onions. \" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bulgogi topped with green onions. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128169\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic.jpg\" alt=\"Lettuce wrap with bulgogi and garlic.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lettuce wrap with bulgogi and garlic. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Mondays through Fridays from opening to 4pm, you can get the All You Can Eat menu for less than $20 per person and about $27 after 4pm and on weekends. If you arrive with an entourage of at least five, and you're all feeling hungry, you can also add the All You Can Eat Chinese Hot Pot menu to your table for $20 a head.\u003c/p>\n\u003cp>While Gogi Time does take reservations, the restaurant is quite large, but if you're coming after work hours or on the weekends, expect a bit of a wait.\u003c/p>\n\u003cfigure id=\"attachment_128174\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128174\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works.jpg\" alt=\"All three variations of the Bloody Mary, with a Hail Mary in the works.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All three variations of the Bloody Mary, with a Hail Mary in the works. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The “Hail Mary” Bloody Mary / \u003ca href=\"http://www.thesaratogasf.com/\">The Saratoga\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/The+Saratoga/@37.7872163,-122.4203424,17z/data=!3m1!4b1!4m5!3m4!1s0x80858093f90ca63f:0x6f7d0f20fcee6e8a!8m2!3d37.7872121!4d-122.4181484\">1000 Larkin St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cp>If booze is on your cheat meal spectrum, the \u003cstrong>“Hail Mary” Bloody Mary\u003c/strong> is for you.\u003c/p>\n\u003cp>How is a Bloody Mary a cheat \"meal\" you ask? Well, when you order the Hail Mary at the Saratoga AKA a Bloody Mary with “the works,” it comes fully loaded with the following: a large fried pickle, a hulking piece of fried chicken, a skewer of pickled quail eggs (pickled in turmeric and beet juice), a strip of crispy bacon, a string of jalapeno poppers, a set of poached shrimp, and some house-made beef jerky.\u003c/p>\n\u003cfigure id=\"attachment_128172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128172\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp.jpg\" alt=\"A Hail Mary in progress, awaiting housemade beef jerky and poached shrimp.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Hail Mary in progress, awaiting housemade beef jerky and poached shrimp. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somehow, all of that fits inside your cocktail glass and act as very tasty stirrers for your very spicy Bloody Mary. The Classic Bloody Mary comes with vodka, tomato, worcester, tabasco, dill, pickled green beans, and celery salt. However, if you're not into tomato, there's two other variations--one with gin and carrot and another with mezcal and tomatillo. All three variations can come with the works. All three are also destined to be Instagram darlings.\u003c/p>\n\u003cfigure id=\"attachment_128176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128176\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors.jpg\" alt=\"The finished Hail Mary with the two other Bloody Mary flavors.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished Hail Mary with the two other Bloody Mary flavors. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those who crave more for a cheat brunch than a drink and meal all in one, the Jenga Tots--large logs of fried potatoes with lox, cream cheese, and capers--are highly recommended.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Currently, weekend brunch is only on Sundays, but the Saratoga will also begin slinging brunch on Saturdays come June.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hey, Salad Lovers: It's OK To Eat Romaine Lettuce Again",
"title": "Hey, Salad Lovers: It's OK To Eat Romaine Lettuce Again",
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"content": "\u003cp>If you've avoided romaine lettuce because of the \u003cem>E. coli \u003c/em>outbreak, you can start buying it again.\u003c/p>\n\u003cp>After weeks of warnings from the Centers for Disease Control and Prevention to toss out romaine grown in the Yuma, Ariz., region, the CDC says there are no longer any greens coming from this region.\u003c/p>\n\u003cp>The romaine that's for sale now in restaurants and supermarkets nationwide is coming from California's Salinas Valley.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180522_me_cdc_gives_the_all-clear_to_start_eating_romaine_lettuce_again.mp3\u003c/p>\n\u003cp>In late March, officials at the state health department in New Jersey detected an increase in \u003cem>E. coli\u003c/em> illnesses. When they interviewed people who had become ill, many said they had eaten chopped romaine salads. \u003ca href=\"https://www.cdc.gov/ncezid/dfwed/orpb/ort.html\">Laura Gieraltowski\u003c/a>, who heads up the CDC's foodborne outbreak response team, says New Jersey was quick to share this information.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When they reached out to CDC, we looked into our surveillance system and saw that we had \u003cem>E.coli\u003c/em> illnesses with the same DNA fingerprint from other states,\" she says. And they had similar reports from people in other states who said they had eaten romaine before getting sick.\"\u003c/p>\n\u003cp>At that point, the Food and Drug Administration began a trace back and determined that the contaminated lettuce was grown in the Yuma region. But investigators could not nail down an exact source.\u003c/p>\n\u003cp>\"Unfortunately, they weren't able to get it back to a single supplier, or distribution center, or a single farm. That's why we kept our messaging broad,\" Gieraltowski says.\u003c/p>\n\u003cp>The CDC's announcement in mid-April to avoid romaine from Yuma brought chaos to Taylor Farms, a large salad producer with operations in both Arizona and Salinas Valley, Calif.\u003c/p>\n\u003cp>\"It blindsided us, and immediately a number of customers called,\" says \u003ca href=\"https://www.linkedin.com/in/demcdonald\">Drew McDonald\u003c/a>, vice president of quality and food safety. He says his company took action right away. \"Immediately, we stopped all shipment of romaine coming out of the desert.\"\u003c/p>\n\u003cp>McDonald says the industry was right in the middle of its seasonal transition: The harvest season was winding down in Arizona — the last shipments of romaine from the region were harvested April 16, so that lettuce is now well beyond its 21-day shelf life.\u003c/p>\n\u003cp>The week the CDC issued its warning, Taylor Farms had just begun to harvest and ship out greens grown in its California fields. These greens have not been linked to any contamination. But people were confused: How were they supposed to know where their greens were coming from?\u003c/p>\n\u003cp>\"It was easier, in many cases, for our customers just to stop [buying] romaine,\" McDonald says. After talking to his customers — who buy greens for chains and institutions — he was able to reassure them, he says.\u003c/p>\n\u003cp>After a big foodborne illness outbreak linked to baby spinach back in 2006, the leafy greens industry put in place a number of procedures to prevent contamination. \"Prevention became the major focus after that outbreak,\" says \u003ca href=\"https://www.wifss.ucdavis.edu/michele-jay-russell/\">Michele Jay-Russell\u003c/a>, a food safety researcher at the University of California, Davis.\u003c/p>\n\u003cp>\"They set up intensive testing protocols to monitor water quality,\" Jay-Russell says. The industry also agreed on standardized setbacks — or buffers — to separate growing fields from livestock operations, which can be a source of \u003cem>E.coli\u003c/em> contamination. \"You want a safe distance from where you're growing fresh produce and where you have concentrations of animals, like on a feedlot or dairy,\" she says.\u003c/p>\n\u003cp>As a result of these protocols, the safety record has improved. \"The reality is [when] you're growing produce outside, you can't make it entirely sterile, so there's always some level of risk,\" Jay-Russell says. But the protocols in place help reduce the risk.\u003c/p>\n\u003cp>\"The amount of food safety attention [in the leafy greens industry] over the last 10 years is remarkable,\" McDonald says. \"It's our singular focus.\"\u003c/p>\n\u003cp>Investigators still don't know what happened in the Yuma region. Their investigation continues. It's possible that runoff from a livestock operation contaminated a water supply, but that's just one theory.\u003c/p>\n\u003cp>The CDC's Gieraltowski says the source can be hard to nail down. \"There's so many points in the distribution chain that leafy greens go through,\" she says. From the farm to processors to shippers, \"there's a lot of different places for contamination to occur.\"\u003c/p>\n\u003cp>But now that lettuce grown in the Yuma region is likely no longer being sold in supermarkets or served in restaurants, Gieraltowski says, \"We hope people can enjoy their romaine lettuce again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
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"excerpt": "The romaine that sickened 172 people in 32 states came from Yuma, Ariz., and is likely completely gone from the food supply. What's now for sale is fresh supplies from California.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When they reached out to CDC, we looked into our surveillance system and saw that we had \u003cem>E.coli\u003c/em> illnesses with the same DNA fingerprint from other states,\" she says. And they had similar reports from people in other states who said they had eaten romaine before getting sick.\"\u003c/p>\n\u003cp>At that point, the Food and Drug Administration began a trace back and determined that the contaminated lettuce was grown in the Yuma region. But investigators could not nail down an exact source.\u003c/p>\n\u003cp>\"Unfortunately, they weren't able to get it back to a single supplier, or distribution center, or a single farm. That's why we kept our messaging broad,\" Gieraltowski says.\u003c/p>\n\u003cp>The CDC's announcement in mid-April to avoid romaine from Yuma brought chaos to Taylor Farms, a large salad producer with operations in both Arizona and Salinas Valley, Calif.\u003c/p>\n\u003cp>\"It blindsided us, and immediately a number of customers called,\" says \u003ca href=\"https://www.linkedin.com/in/demcdonald\">Drew McDonald\u003c/a>, vice president of quality and food safety. He says his company took action right away. \"Immediately, we stopped all shipment of romaine coming out of the desert.\"\u003c/p>\n\u003cp>McDonald says the industry was right in the middle of its seasonal transition: The harvest season was winding down in Arizona — the last shipments of romaine from the region were harvested April 16, so that lettuce is now well beyond its 21-day shelf life.\u003c/p>\n\u003cp>The week the CDC issued its warning, Taylor Farms had just begun to harvest and ship out greens grown in its California fields. These greens have not been linked to any contamination. But people were confused: How were they supposed to know where their greens were coming from?\u003c/p>\n\u003cp>\"It was easier, in many cases, for our customers just to stop [buying] romaine,\" McDonald says. After talking to his customers — who buy greens for chains and institutions — he was able to reassure them, he says.\u003c/p>\n\u003cp>After a big foodborne illness outbreak linked to baby spinach back in 2006, the leafy greens industry put in place a number of procedures to prevent contamination. \"Prevention became the major focus after that outbreak,\" says \u003ca href=\"https://www.wifss.ucdavis.edu/michele-jay-russell/\">Michele Jay-Russell\u003c/a>, a food safety researcher at the University of California, Davis.\u003c/p>\n\u003cp>\"They set up intensive testing protocols to monitor water quality,\" Jay-Russell says. The industry also agreed on standardized setbacks — or buffers — to separate growing fields from livestock operations, which can be a source of \u003cem>E.coli\u003c/em> contamination. \"You want a safe distance from where you're growing fresh produce and where you have concentrations of animals, like on a feedlot or dairy,\" she says.\u003c/p>\n\u003cp>As a result of these protocols, the safety record has improved. \"The reality is [when] you're growing produce outside, you can't make it entirely sterile, so there's always some level of risk,\" Jay-Russell says. But the protocols in place help reduce the risk.\u003c/p>\n\u003cp>\"The amount of food safety attention [in the leafy greens industry] over the last 10 years is remarkable,\" McDonald says. \"It's our singular focus.\"\u003c/p>\n\u003cp>Investigators still don't know what happened in the Yuma region. Their investigation continues. It's possible that runoff from a livestock operation contaminated a water supply, but that's just one theory.\u003c/p>\n\u003cp>The CDC's Gieraltowski says the source can be hard to nail down. \"There's so many points in the distribution chain that leafy greens go through,\" she says. From the farm to processors to shippers, \"there's a lot of different places for contamination to occur.\"\u003c/p>\n\u003cp>But now that lettuce grown in the Yuma region is likely no longer being sold in supermarkets or served in restaurants, Gieraltowski says, \"We hope people can enjoy their romaine lettuce again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Birdsong Provides a Fine Dining High Note for SoMa",
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"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Husband-and-wife couple Chris Bleidorn and Aarti Shetty make their ambitious debut as restaurant owners — with hints of the serene Pacific Northwest — in a stunning SoMa dining room at Birdsong\u003c/em>\u003c/p>\n\u003cp>Like the structure of a great song, there are all sorts of compelling supporting components that let the journey ebb and flow then crescendo towards the all-important main chorus at SoMa’s high-end seasonal California meets Pacific Northwest newcomer, Birdsong.\u003c/p>\n\u003cp>The menu (the lyrics) is somewhat inspired by our neighbors to the north along the Pacific Coast, somewhat inspired by our local terroir, and heavily inspired by the chef’s highly impressive World’s 50 Best and Michelin star-filled fine dining background.\u003c/p>\n\u003cfigure id=\"attachment_128339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_1025-new.jpg\" alt=\"The menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is springing for a duel tasting menu and à la carte format (the rhythm) that can be pulled off, but sure is daunting for the kitchen to do.\u003c/p>\n\u003cp>The breathtakingly gorgeous space (the background harmonies) could be a living room set-up for a cover spread in a chic magazine like Monocle.\u003c/p>\n\u003cfigure id=\"attachment_128359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6144-new.jpg\" alt=\"The entryway to Birdsong\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entryway to Birdsong \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128326\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6197-new.jpg\" alt=\"Birdsong interior space with open kitchen and counter areas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128326\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Birdsong interior space with open kitchen and counter areas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mid-Market/SoMa border location at this particular place and time (the tempo) in San Francisco is pretty much front and center for everything that is being debated by this year’s mayoral candidates, and has a history of being unfriendly to friendly restaurants.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And all of these storylines build towards the chorus — the heart of why Birdsong has been one of the most anticipated restaurant openings in the city for months and is here for diners to venture to Mission Street to experience firsthand. No, Birdsong isn’t about tail-to-beak whole poultry cooking, a Grateful Dead song, a mid-20th century British novel, or somebody’s deep involvement with the Audubon Society. Birdsong is a pleasant reference to the beauty of nature and how birds help ecosystems grow and stay healthy, setting a mentality for diners as they step into a restaurant that wants to slow down cooking and bring it back to its roaring fire and pristine ingredients past. \u003c/p>\n\u003cp>That background sets the stage for the true reason (the chorus) of why Birdsong is a pivotal restaurant for the Bay Area and national restaurant watchers to know about: it’s the solo debut of one of the (or possibly THE) most under-the-radar, ready for the bright lights chefs in California.\u003c/p>\n\u003cfigure id=\"attachment_128338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0979-new.jpg\" alt=\"Chef Chris Bleidorn in the downstairs meat locker.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Bleidorn in the downstairs meat locker. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chances are you don’t know Chris Bleidorn. But it’s very likely you know a lot of the stops on his resume. Alinea. Benu. Saison. Atelier Crenn. Johnson and Wales. This isn’t meant to be a LinkedIn entry for the chef but it’s vital to mention this because Bleidorn clearly has the background to make an impact straight out of the gates with Birdsong. It’s the culinary equivalent of a B.A. at Stanford, a Rhodes Scholar at Oxford and a Ph.D from Harvard. He’s ready for prime time and the Bay Area’s dining scene is ready for him.\u003c/p>\n\u003cp>Bleidorn is opening with a preview eight-course, $135 tasting menu. Soon, that will expand to 12-13 courses for $168 plus à la carte options. The à la carte dishes will be configured differently and there will be little to no overlap (unlike at another newcomer trying the same thing, \u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">Sorrel\u003c/a>). As Bleidorn told us, tasting menu dishes are smaller and need to be “impactful” and “the first sip [or] the first bite needs to resonate.” À la carte dishes have to be stretched out more and not go for an immediate “punch.” \u003c/p>\n\u003cp>So, we’ll have to wait a little longer to find out what those à la carte dishes look like. For now, though, we definitely have a good sense of his cooking style that shows subtle influences from his prior stints at those aforementioned influential kitchens but really has its own distinct, gentle voice. \u003c/p>\n\u003cp>Bleidorn currently leads off with a series of snacks that definitely give that impactful punch in one-to-two bites. First comes a ceviche-like edible still-life of tiny Pacific scallop from Washington state with its own salted liver, nestled into a glass dish with apricot vinegar, Douglas fir oil and ice plant.\u003c/p>\n\u003cp>https://youtu.be/1GnkB7ecwS4\u003c/p>\n\u003cfigure id=\"attachment_128352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0779-new.jpg\" alt=\"Pacific scallops, salted liver, apricot vinegar, ice plant\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pacific scallops, salted liver, apricot vinegar, ice plant \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then diners move onto what is sure to be a menu staple for it elegantly abstract take on a pub grub classic: fish and chips. There are no mushy peas here nor is there greasy batter-fried fish. Instead, imagine if Jiro the celebrated Tokyo sushi chef did a pop-up in Dublin. A glistening slab of halibut is served atop a puffy pomme soufflé (similar to the gol guppa street snacks of India) with tartar sauce. \u003c/p>\n\u003cfigure id=\"attachment_128350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0801-new.jpg\" alt=\"Fish & chips\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish & chips \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>More and more tasting menu destinations are becoming fans of taking a common central ingredient and presenting several diminutive bites that show that ingredient in completely different versions. Matthew Kammerer, another former Saison chef and now Executive Chef at the spectacular Harbor House Inn in Elk (Mendocino County) takes this to another level by providing preview canapés made of the meal’s featured produce before diners even officially start the meal. Bleidorn doesn’t quite go that far but he does serve a trio of creek-raised trout tastes served simultaneously.\u003c/p>\n\u003cfigure id=\"attachment_128347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0861-new.jpg\" alt=\"A trio of creek-raised trout tastes served simultaneously.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128347\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trio of creek-raised trout tastes served simultaneously. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cured trout is warmed and smoked in cedar, and hidden in a cedar package for serving at the table with a Douglas fir branch flourish.\u003c/p>\n\u003cfigure id=\"attachment_128349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0817-new.jpg\" alt=\"Creek raised trout - cured, smoked, and warmed in cedar\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creek raised trout - cured, smoked, and warmed in cedar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Trout roe comes as a sandwich with a mayonnaise-like creation accented by sour grasses and horseradish. What’s the bread for this two-bite spicy-briny flavor rush? You got it — crispy trout skin.\u003c/p>\n\u003cp>https://youtu.be/TGEwhg1I6-c\u003c/p>\n\u003cfigure id=\"attachment_128332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0807-new.jpg\" alt=\"Creek raised trout - sandwich\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creek raised trout - sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trout treats trio concludes with an ensemble of belly meat scraped off the bones, a custard then made from the dried trout bones, and salted mustard leaves and stems. \u003c/p>\n\u003cfigure id=\"attachment_128334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0843-new.jpg\" alt=\"Creek raised trout - custard\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creek raised trout - custard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Is that enough trout for you? We haven’t seen the eyes, tail or cheeks used yet, but we’re not doubting that those are on the horizon to fully utilize the fish as is so central to Birdsong’s mission. Chef de cuisine Brian Limoges (previously at Quince and Atelier Crenn) showed us how to cut into one of the large trout they had just received and admitted that they’re still figuring out a way to use the fish’s guts. Hey, maybe it will turn out to be a delicacy and be an aquatic version of sweetbreads?\u003c/p>\n\u003cfigure id=\"attachment_128342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0988-new.jpg\" alt=\"Chef de cuisine Brian Limoges prepping a large trout\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef de cuisine Brian Limoges prepping a large trout \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The water motif continues in the next course with Washington state geoduck clams joined by lardo, celery and smoked potatoes in a bowl, then tied together by a complex clam and buttermilk whey broth poured tableside. If this sounds like an abstract San Juan Islands clam chowder, you’re not imagining things. Bleidorn is from Hingham, Massachusetts (along the Atlantic between Boston and Plymouth) and this dish is obviously a nod to his home state. And, if you’re wondering, yes he is still a passionate fan of the Red Sox and Patriots — Boston teams and a love of chowdah never leave New England natives even when they’re on the West Coast. \u003c/p>\n\u003cfigure id=\"attachment_128310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6028-new.jpg\" alt=\"Giant clam, buttermilk whey, pork fat\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128310\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Giant clam, buttermilk whey, pork fat \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cedar, halibut, geoduck clams...are you sensing a theme? It probably doesn’t occur to you at first because Bleidorn doesn’t hit diners over the head with a relentless focus on the Alaska-Oregon-Washington-British Columbia theme. Much of the pre-opening press has centered on Birdsong being a “Pacific Northwest” restaurant, which is semi-correct and semi-incorrect. The Bay Area has only seen one Pacific Northwest cuisine in recent memory, \u003ca href=\"https://www.sfgate.com/food/eatup/article/Cafe-Eugene-puts-Pacific-Northwest-on-the-menu-7257818.php\">Café Eugene\u003c/a> in Albany. \u003c/p>\n\u003cp>It lasted two years and never really found its stride being “Pacific Northwest” focused. Though we see New England, Southern, Texan and New York-inspired restaurants open all the time, Bay Area diners seemed puzzled by a Pacific Northwest concept in the East Bay — despite the fact that some of the best restaurants and raw ingredients in the country can be found in Seattle, Portland, Oregon, and across that rain and forest-filled region.\u003c/p>\n\u003cp>Bleidorn didn’t choose the Pacific Northwest for the sake of being different or because he absolutely loves watching “Portlandia” or climbing Mount Rainier. He didn’t do a lot of on-the-ground research other than a few days of tasting around Alaska. To him, the region is “The New England of the West Coast” in terms of an unwavering respect for seasonal ingredients (we’re pretty sure that’s the definition of Californian cuisine, right?) and a magnificent terrain composed of breathtaking mountains, streams, oceans and forests. After all, both regions have a Portland. We could go on all day about geoduck clams and Ipswich clams; Bend and Sugarloaf; Seahawks and Patriots; Mount Rainier and Mount Washington; Alaskan halibut and Maine lobster; and whether these comparisons are truly similar or different. \u003c/p>\n\u003cp>What Bleindorn really means by their similarity, beyond being northern corners of the country, is that both have a strong sense of place and they do indeed have a lot of shared natural traits. Both areas can be considered the New World equivalent of Scandinavia — austere in winter, magnificent in summer, but always home to a dramatic natural ecosystem that leans heavily towards the sea and mist-filled forests. So, Wisconsin doesn’t fit here.\u003c/p>\n\u003cp>We shouldn’t feel compelled to put strict labels on any talented chef’s cuisine but the best way to think of what Bleidorn is doing is “West Coast” because we are in California, after all, and something like “rustic, nature-minded and advanced technique” because you can see the high-level methods that Alinea and Benu might incorporate into plates but there’s also a low and slow, whole animal and produce mindset that is a trend stemming from a range of concepts from Chez Panisse to Texas BBQ to New England clambakes. Outside of Saison and now, \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery\u003c/a>, we haven’t seen much of that rugged “rustic and nature-minded” mentality creep into the intricate tasting menu sphere. Add Birdsong to that burgeoning group.\u003c/p>\n\u003cp>Birdsong uses big “once upon a time” buzzwords like “ancient cooking” and “heritage cooking” to describe this not very describable cuisine. Those terms make Birdsong sound like the restaurant is cooking wooly mammoth over driftwood with a backdrop of enormous glaciers. The most apt description comes from a quote by nature writer Michael Frome that Bleidorn likes to refer to: “Each succeeding generation accepts less and less of the real thing because it has no way of understanding what has been lost.” This is true in the history of food and across the board for society whether you want to rail about dating apps, smart phones, Teslas, chain stores, and pretty much everything Silicon Valley is trying to disrupt in every cultural space. \u003c/p>\n\u003cp>For Bleidorn, the key is “to slow down the watered down approach” that has crept into the kitchen and much of life. But, he’ll also point out that it’s not the fault of chefs — this is how society evolves. It’s just that evolution can strip away the in-depth flavor of fantastic ingredients provided without touch by nature centuries ago. He’s correct about that. It’s virtually impossible to recapture that but it’s possible to take away some of that evolution and gimmicky technology.\u003c/p>\n\u003cp>https://youtu.be/wtyul09ulfw\u003c/p>\n\u003cp>Look at the vast, shimmering open kitchen (too open in Bleidorn’s opinion but that can’t be changed with the space’s design) of Birdsong and diners will see that this dining experience really is all about a pristine, transparent style of cooking that keeps modernism outside on Mission Street. The Chef-Partner and his determined crew of chefs strive for a powerful tasting menu without relying on the tech-enhanced wow factor of foams, gels and basically anything that El Bulli or Nathan Myhrvold’s Modernist Cuisine would preach. There is the same punch after punch across the tasting menu but in a more soft-spoken, birds chirping manner.\u003c/p>\n\u003cfigure id=\"attachment_128308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6002-new.jpg\" alt=\"Stuffing morel mushrooms\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-128308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuffing morel mushrooms \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The next dish incorporates a Pacific Northwest staple, morel mushrooms, and stuffs them with spring lamb, then teams the morels with a sauce made of alliums and charcoal that is partially “ancient” campfire and partially Soul Cycle. \u003c/p>\n\u003cfigure id=\"attachment_128344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0933-new.jpg\" alt=\"Morel mushroom, Sonoma lamb, green almonds, allium charcoal sauce\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Morel mushroom, Sonoma lamb, green almonds, allium charcoal sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bleidorn’s final savory course in the preview menu centers on wild boar two-ways. One comes with grilled brassicas, grains, dried fruit and cultured broth. The other is BBQ-inspired with elderberries (another very Pacific Northwest ingredient), ramps and pine needle.\u003c/p>\n\u003cp>As much as we’ve harped on the streams and oceans influencing Birdsong — if you just looked at the downstairs meat locker next to the restaurant’s two below ground private dining rooms, you would think that this is a carnivore’s paradise à la Alfred’s or House of Prime Rib. Bleidorn is fanatical about sourcing whole, grass-fed animals and actually prefers older, leaner ones — the opposite of most chefs. He could talk all day about the buffalo, lamb, mutton and duck hanging in the chilly room. It’s a fascinating philosophy for a meat program and equally interesting to look at. Let’s just say you know a restaurant cares about its glassed-in meat room when there are custom teal tiles in it.\u003c/p>\n\u003cfigure id=\"attachment_128398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0766-new.jpg\" alt=\"Chef Chris Bleidorn talks about the various cuts of meat in the glassed-in meat cooler.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Bleidorn talks about the various cuts of meat in the glassed-in meat cooler. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert presently is caramelized bread custard with jasmine and toasted milk. Make sure to keep an eye on this finale and the desserts in the future at Birdsong because Bleidorn wasn’t just a sous chef star on the savory side. Indeed, after graduating from Johnson and Whales, the esteemed culinary institution in Rhode Island, he spent five years as a sous chef at Nine-Ten in La Jolla (a rare example of a great restaurant in a seaside resort in a touristy town) and served as a chef de partie for the vaunted Alinea in Chicago. But then from 2010-2013, Bleidorn was the pastry chef for Corey Lee at Benu. Afterwards, he swapped pastries for savory again as Atelier Crenn’s Chef de Cuisine and then as a chef at Saison.\u003c/p>\n\u003cp>It was at Benu where Bleidorn met Aarti Shetty, a UC Berkeley Haas School of Business graduate and former healthcare industry analyst who pulled a career 180 and shifted gears to become Director of Operations for Corey Lee’s restaurants (Benu, In Situ, Monsieur Benjamin). She is a Partner for Birdsong...and also Bleidorn’s life partner. \u003c/p>\n\u003cp>The management team also includes Bianca Ishikawa (Gary Danko) as Service Manager and Freddy Foot (also from Gary Danko) as Head Sommelier. While the food definitely has a little-to-medium amount of the Pacific Northwest theme going on, the region’s voice is really emphasized by Foot’s beverage list. Oregon’s highly regarded Crux and Pelican breweries are part of the beers on tap. Several Willamette Valley, Oregon wineries (Stoller, J Christopher, etc…) and Columbia Valley, Washington labels (Januik, Gramercy) appear on the by-the-glass and bottle lists. Without question, this is the most Oregon-Washington wine friendly program in the city, but that’s also not saying much because there really isn’t any competition. Take this as a great opportunity to study a completely different terroir and style of wine than you’ll find in California. Oregon Pinot Noir and Chardonnay and Washington Cabernet Sauvignon, for example, are nothing like their counterparts in Sonoma and Napa respectively. \u003c/p>\n\u003cp>Birdsong’s design by the Los Angeles and Washington D.C.-based SAINT firm is meant to feel homey and does indeed have the sought-after “hygge” (a snug, comforting feeling) feel of Scandinavia. However, it also is one heck of an elaborate, fairy tale living room and kitchen, just like how Bar Crenn is supposedly “a living room” but not like any real living room you’ve been to in San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_128325\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6196-new.jpg\" alt=\"Birdsong upstairs interior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128325\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Birdsong upstairs interior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With tall ceilings and lots of windows, the space has a free, airy feel and no shortage of sunlight. A stack of wood by the front window allows additional natural light in but blocks out the “scenery” of Mission Street outside. \u003c/p>\n\u003cfigure id=\"attachment_128362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_5717-new.jpg\" alt=\"The front area of Birdsong with display of glassware\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The front area of Birdsong with display of glassware \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As you’d expect in a restaurant that looks towards the forest, wood plays a huge part everywhere. Table tops are made of ash and floors come courtesy of Douglas firs. A 10-seat chef’s counter has jagged ends to its expansive wooden block and exposed bark that make the table look as if wind and rain shaped it. Not only is it the most visually intriguing table in the house, it’s also the best seat in the house, looking straight into the kitchen like you might at a sushi bar. That open kitchen and its hearth are indeed the room’s focal point, designed by industry rock star Alec Bauer, who is also responsible for many of San Francisco’s most gorgeous kitchens like State Bird Provisions and Quince. \u003c/p>\n\u003cfigure id=\"attachment_128316\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6106-new.jpg\" alt=\"The open kitchen \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The open kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other seating is along a brick-exposed wall with tables placed between two long, tufted turquoise couches and stylish leather seats. All in all, the dining room can seat 34 guests. The street level space is book-ended by a pair of gorgeous design components — a salon-like sitting area by the telephone booth-evoking glass-enclosed entrance and a windy staircase to the private dining areas (and the meat) in the rear.\u003c/p>\n\u003cfigure id=\"attachment_128305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_5954-new.jpg\" alt=\"Staircase to downstairs dining area, exposed meat cooler and kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Staircase to downstairs dining area, exposed meat cooler and kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_5906-new.jpg\" alt=\"Downstairs dining area\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Downstairs dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_5919-new-1.jpg\" alt=\"The downstairs kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The downstairs kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let’s also give a big shout out to the details in the design, like the handsome plateware that is the result of a collaboration between Bleidorn and a Korean ceramics maker who specializes in ancient pottery. The plates and glassware are seriously beautiful creations. Also, don’t miss the bubble lamps dangling from the ceiling that provide diners with limited lighting and elevate the romance factor significantly.\u003c/p>\n\u003cfigure id=\"attachment_128409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6093-new.jpg\" alt=\"Glassware on display at Birdsong.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Glassware on display at Birdsong. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, let’s talk about “the tempo” in this song. Things are indeed fast and furious in this neighborhood and the whole topic of SoMa/Mid-Market restaurants is definitely the elephant in the room. Birdsong’s predecessor in the space was AQ, a universally applauded casual yet high-end restaurant that closed unexpectedly at the beginning of 2017. AQ was a pretty profound concept, changing its menu and décor in tune with the changing seasons quarterly. It really took “seasonal cooking” more seriously than practically any other restaurant in the country. Seasons were a literal theme. It worked in the early years and was a sign that things were changing in a neighborhood better known for homeless and drugs. \u003c/p>\n\u003cp>If you spend much time in San Francisco, you’re aware how clearly that latter duo hasn’t changed much, even if politicians want you to think they have. Less than two years ago, AQ’s owners had three restaurants in this area (Fenix was two doors away from AQ and Bon Marché was in the Twitter Building). All three closed despite positive critical responses and general public reviews. Other promising restaurants like Oro, Volta and Cadence (this writer liked it, at least) closed shortly after opening during the same 2015-2016 time frame. AQ pointed to rising costs and customers unwilling to pay them as the reason the restaurant closed. It’s hard to imagine the neighborhood didn’t play a part in at least some, if not all of these closures. Even former Mayor Willie Brown wrote about how a homeless person harassed him outside AQ prior to a dinner there.\u003c/p>\n\u003cp>But, alas, times change. The building boom in this area is hard not to notice. Birdsong has some great daytime next door neighbors with The Board (sandwiches/breakfast) and Saint Frank Coffee. Things are looking up in the neighborhood and Birdsong’s arrival will hopefully continue this new trend of optimism. You can hear the birds chirping on Mission Street.\u003c/p>\n\u003cfigure id=\"attachment_128330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0728-new.jpg\" alt=\"Birdsong exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Birdsong exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.birdsongsf.com/\">\u003cstrong>Birdsong\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Birdsong/@37.7793932,-122.4125847,17z/data=!3m1!4b1!4m5!3m4!1s0x808580837c6f0b4f:0x8b8b97cdd11ec11c!8m2!3d37.779389!4d-122.410396\">1085 Mission Street\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 369-9161\u003cbr>\nHours: Dinner Tuesday-Thursday, 5pm-8:30pm; Friday-Saturday, 5pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Birdsong-SF-367695363752308/\">Birdsong\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/birdsong_sf/?hl=en\">@Birdsong_sf\u003c/a>\u003cbr>\nPrice Range: $$$$\u003c/p>\n\n",
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"excerpt": "Husband-and-wife couple Chris Bleidorn and Aarti Shetty make their ambitious debut as restaurant owners — with hints of the serene Pacific Northwest — in a stunning SoMa dining room at Birdsong.",
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"description": "Husband-and-wife couple Chris Bleidorn and Aarti Shetty make their ambitious debut as restaurant owners — with hints of the serene Pacific Northwest — in a stunning SoMa dining room at Birdsong.",
"title": "Birdsong Provides a Fine Dining High Note for SoMa | KQED",
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"headline": "Birdsong Provides a Fine Dining High Note for SoMa",
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"nprByline": "\u003ca href=\"https://www.kqed.org/author/trevorfelch\">Trevor Felch\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Husband-and-wife couple Chris Bleidorn and Aarti Shetty make their ambitious debut as restaurant owners — with hints of the serene Pacific Northwest — in a stunning SoMa dining room at Birdsong\u003c/em>\u003c/p>\n\u003cp>Like the structure of a great song, there are all sorts of compelling supporting components that let the journey ebb and flow then crescendo towards the all-important main chorus at SoMa’s high-end seasonal California meets Pacific Northwest newcomer, Birdsong.\u003c/p>\n\u003cp>The menu (the lyrics) is somewhat inspired by our neighbors to the north along the Pacific Coast, somewhat inspired by our local terroir, and heavily inspired by the chef’s highly impressive World’s 50 Best and Michelin star-filled fine dining background.\u003c/p>\n\u003cfigure id=\"attachment_128339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_1025-new.jpg\" alt=\"The menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is springing for a duel tasting menu and à la carte format (the rhythm) that can be pulled off, but sure is daunting for the kitchen to do.\u003c/p>\n\u003cp>The breathtakingly gorgeous space (the background harmonies) could be a living room set-up for a cover spread in a chic magazine like Monocle.\u003c/p>\n\u003cfigure id=\"attachment_128359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6144-new.jpg\" alt=\"The entryway to Birdsong\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entryway to Birdsong \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128326\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6197-new.jpg\" alt=\"Birdsong interior space with open kitchen and counter areas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128326\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Birdsong interior space with open kitchen and counter areas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mid-Market/SoMa border location at this particular place and time (the tempo) in San Francisco is pretty much front and center for everything that is being debated by this year’s mayoral candidates, and has a history of being unfriendly to friendly restaurants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And all of these storylines build towards the chorus — the heart of why Birdsong has been one of the most anticipated restaurant openings in the city for months and is here for diners to venture to Mission Street to experience firsthand. No, Birdsong isn’t about tail-to-beak whole poultry cooking, a Grateful Dead song, a mid-20th century British novel, or somebody’s deep involvement with the Audubon Society. Birdsong is a pleasant reference to the beauty of nature and how birds help ecosystems grow and stay healthy, setting a mentality for diners as they step into a restaurant that wants to slow down cooking and bring it back to its roaring fire and pristine ingredients past. \u003c/p>\n\u003cp>That background sets the stage for the true reason (the chorus) of why Birdsong is a pivotal restaurant for the Bay Area and national restaurant watchers to know about: it’s the solo debut of one of the (or possibly THE) most under-the-radar, ready for the bright lights chefs in California.\u003c/p>\n\u003cfigure id=\"attachment_128338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0979-new.jpg\" alt=\"Chef Chris Bleidorn in the downstairs meat locker.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Bleidorn in the downstairs meat locker. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chances are you don’t know Chris Bleidorn. But it’s very likely you know a lot of the stops on his resume. Alinea. Benu. Saison. Atelier Crenn. Johnson and Wales. This isn’t meant to be a LinkedIn entry for the chef but it’s vital to mention this because Bleidorn clearly has the background to make an impact straight out of the gates with Birdsong. It’s the culinary equivalent of a B.A. at Stanford, a Rhodes Scholar at Oxford and a Ph.D from Harvard. He’s ready for prime time and the Bay Area’s dining scene is ready for him.\u003c/p>\n\u003cp>Bleidorn is opening with a preview eight-course, $135 tasting menu. Soon, that will expand to 12-13 courses for $168 plus à la carte options. The à la carte dishes will be configured differently and there will be little to no overlap (unlike at another newcomer trying the same thing, \u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">Sorrel\u003c/a>). As Bleidorn told us, tasting menu dishes are smaller and need to be “impactful” and “the first sip [or] the first bite needs to resonate.” À la carte dishes have to be stretched out more and not go for an immediate “punch.” \u003c/p>\n\u003cp>So, we’ll have to wait a little longer to find out what those à la carte dishes look like. For now, though, we definitely have a good sense of his cooking style that shows subtle influences from his prior stints at those aforementioned influential kitchens but really has its own distinct, gentle voice. \u003c/p>\n\u003cp>Bleidorn currently leads off with a series of snacks that definitely give that impactful punch in one-to-two bites. First comes a ceviche-like edible still-life of tiny Pacific scallop from Washington state with its own salted liver, nestled into a glass dish with apricot vinegar, Douglas fir oil and ice plant.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/1GnkB7ecwS4'\n title='//www.youtube.com/embed/1GnkB7ecwS4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_128352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0779-new.jpg\" alt=\"Pacific scallops, salted liver, apricot vinegar, ice plant\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pacific scallops, salted liver, apricot vinegar, ice plant \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then diners move onto what is sure to be a menu staple for it elegantly abstract take on a pub grub classic: fish and chips. There are no mushy peas here nor is there greasy batter-fried fish. Instead, imagine if Jiro the celebrated Tokyo sushi chef did a pop-up in Dublin. A glistening slab of halibut is served atop a puffy pomme soufflé (similar to the gol guppa street snacks of India) with tartar sauce. \u003c/p>\n\u003cfigure id=\"attachment_128350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0801-new.jpg\" alt=\"Fish & chips\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish & chips \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>More and more tasting menu destinations are becoming fans of taking a common central ingredient and presenting several diminutive bites that show that ingredient in completely different versions. Matthew Kammerer, another former Saison chef and now Executive Chef at the spectacular Harbor House Inn in Elk (Mendocino County) takes this to another level by providing preview canapés made of the meal’s featured produce before diners even officially start the meal. Bleidorn doesn’t quite go that far but he does serve a trio of creek-raised trout tastes served simultaneously.\u003c/p>\n\u003cfigure id=\"attachment_128347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0861-new.jpg\" alt=\"A trio of creek-raised trout tastes served simultaneously.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128347\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trio of creek-raised trout tastes served simultaneously. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cured trout is warmed and smoked in cedar, and hidden in a cedar package for serving at the table with a Douglas fir branch flourish.\u003c/p>\n\u003cfigure id=\"attachment_128349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0817-new.jpg\" alt=\"Creek raised trout - cured, smoked, and warmed in cedar\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creek raised trout - cured, smoked, and warmed in cedar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Trout roe comes as a sandwich with a mayonnaise-like creation accented by sour grasses and horseradish. What’s the bread for this two-bite spicy-briny flavor rush? You got it — crispy trout skin.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/TGEwhg1I6-c'\n title='//www.youtube.com/embed/TGEwhg1I6-c'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_128332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0807-new.jpg\" alt=\"Creek raised trout - sandwich\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creek raised trout - sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trout treats trio concludes with an ensemble of belly meat scraped off the bones, a custard then made from the dried trout bones, and salted mustard leaves and stems. \u003c/p>\n\u003cfigure id=\"attachment_128334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0843-new.jpg\" alt=\"Creek raised trout - custard\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creek raised trout - custard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Is that enough trout for you? We haven’t seen the eyes, tail or cheeks used yet, but we’re not doubting that those are on the horizon to fully utilize the fish as is so central to Birdsong’s mission. Chef de cuisine Brian Limoges (previously at Quince and Atelier Crenn) showed us how to cut into one of the large trout they had just received and admitted that they’re still figuring out a way to use the fish’s guts. Hey, maybe it will turn out to be a delicacy and be an aquatic version of sweetbreads?\u003c/p>\n\u003cfigure id=\"attachment_128342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0988-new.jpg\" alt=\"Chef de cuisine Brian Limoges prepping a large trout\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef de cuisine Brian Limoges prepping a large trout \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The water motif continues in the next course with Washington state geoduck clams joined by lardo, celery and smoked potatoes in a bowl, then tied together by a complex clam and buttermilk whey broth poured tableside. If this sounds like an abstract San Juan Islands clam chowder, you’re not imagining things. Bleidorn is from Hingham, Massachusetts (along the Atlantic between Boston and Plymouth) and this dish is obviously a nod to his home state. And, if you’re wondering, yes he is still a passionate fan of the Red Sox and Patriots — Boston teams and a love of chowdah never leave New England natives even when they’re on the West Coast. \u003c/p>\n\u003cfigure id=\"attachment_128310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6028-new.jpg\" alt=\"Giant clam, buttermilk whey, pork fat\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128310\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Giant clam, buttermilk whey, pork fat \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cedar, halibut, geoduck clams...are you sensing a theme? It probably doesn’t occur to you at first because Bleidorn doesn’t hit diners over the head with a relentless focus on the Alaska-Oregon-Washington-British Columbia theme. Much of the pre-opening press has centered on Birdsong being a “Pacific Northwest” restaurant, which is semi-correct and semi-incorrect. The Bay Area has only seen one Pacific Northwest cuisine in recent memory, \u003ca href=\"https://www.sfgate.com/food/eatup/article/Cafe-Eugene-puts-Pacific-Northwest-on-the-menu-7257818.php\">Café Eugene\u003c/a> in Albany. \u003c/p>\n\u003cp>It lasted two years and never really found its stride being “Pacific Northwest” focused. Though we see New England, Southern, Texan and New York-inspired restaurants open all the time, Bay Area diners seemed puzzled by a Pacific Northwest concept in the East Bay — despite the fact that some of the best restaurants and raw ingredients in the country can be found in Seattle, Portland, Oregon, and across that rain and forest-filled region.\u003c/p>\n\u003cp>Bleidorn didn’t choose the Pacific Northwest for the sake of being different or because he absolutely loves watching “Portlandia” or climbing Mount Rainier. He didn’t do a lot of on-the-ground research other than a few days of tasting around Alaska. To him, the region is “The New England of the West Coast” in terms of an unwavering respect for seasonal ingredients (we’re pretty sure that’s the definition of Californian cuisine, right?) and a magnificent terrain composed of breathtaking mountains, streams, oceans and forests. After all, both regions have a Portland. We could go on all day about geoduck clams and Ipswich clams; Bend and Sugarloaf; Seahawks and Patriots; Mount Rainier and Mount Washington; Alaskan halibut and Maine lobster; and whether these comparisons are truly similar or different. \u003c/p>\n\u003cp>What Bleindorn really means by their similarity, beyond being northern corners of the country, is that both have a strong sense of place and they do indeed have a lot of shared natural traits. Both areas can be considered the New World equivalent of Scandinavia — austere in winter, magnificent in summer, but always home to a dramatic natural ecosystem that leans heavily towards the sea and mist-filled forests. So, Wisconsin doesn’t fit here.\u003c/p>\n\u003cp>We shouldn’t feel compelled to put strict labels on any talented chef’s cuisine but the best way to think of what Bleidorn is doing is “West Coast” because we are in California, after all, and something like “rustic, nature-minded and advanced technique” because you can see the high-level methods that Alinea and Benu might incorporate into plates but there’s also a low and slow, whole animal and produce mindset that is a trend stemming from a range of concepts from Chez Panisse to Texas BBQ to New England clambakes. Outside of Saison and now, \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery\u003c/a>, we haven’t seen much of that rugged “rustic and nature-minded” mentality creep into the intricate tasting menu sphere. Add Birdsong to that burgeoning group.\u003c/p>\n\u003cp>Birdsong uses big “once upon a time” buzzwords like “ancient cooking” and “heritage cooking” to describe this not very describable cuisine. Those terms make Birdsong sound like the restaurant is cooking wooly mammoth over driftwood with a backdrop of enormous glaciers. The most apt description comes from a quote by nature writer Michael Frome that Bleidorn likes to refer to: “Each succeeding generation accepts less and less of the real thing because it has no way of understanding what has been lost.” This is true in the history of food and across the board for society whether you want to rail about dating apps, smart phones, Teslas, chain stores, and pretty much everything Silicon Valley is trying to disrupt in every cultural space. \u003c/p>\n\u003cp>For Bleidorn, the key is “to slow down the watered down approach” that has crept into the kitchen and much of life. But, he’ll also point out that it’s not the fault of chefs — this is how society evolves. It’s just that evolution can strip away the in-depth flavor of fantastic ingredients provided without touch by nature centuries ago. He’s correct about that. It’s virtually impossible to recapture that but it’s possible to take away some of that evolution and gimmicky technology.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wtyul09ulfw'\n title='//www.youtube.com/embed/wtyul09ulfw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Look at the vast, shimmering open kitchen (too open in Bleidorn’s opinion but that can’t be changed with the space’s design) of Birdsong and diners will see that this dining experience really is all about a pristine, transparent style of cooking that keeps modernism outside on Mission Street. The Chef-Partner and his determined crew of chefs strive for a powerful tasting menu without relying on the tech-enhanced wow factor of foams, gels and basically anything that El Bulli or Nathan Myhrvold’s Modernist Cuisine would preach. There is the same punch after punch across the tasting menu but in a more soft-spoken, birds chirping manner.\u003c/p>\n\u003cfigure id=\"attachment_128308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6002-new.jpg\" alt=\"Stuffing morel mushrooms\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-128308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuffing morel mushrooms \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The next dish incorporates a Pacific Northwest staple, morel mushrooms, and stuffs them with spring lamb, then teams the morels with a sauce made of alliums and charcoal that is partially “ancient” campfire and partially Soul Cycle. \u003c/p>\n\u003cfigure id=\"attachment_128344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0933-new.jpg\" alt=\"Morel mushroom, Sonoma lamb, green almonds, allium charcoal sauce\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Morel mushroom, Sonoma lamb, green almonds, allium charcoal sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bleidorn’s final savory course in the preview menu centers on wild boar two-ways. One comes with grilled brassicas, grains, dried fruit and cultured broth. The other is BBQ-inspired with elderberries (another very Pacific Northwest ingredient), ramps and pine needle.\u003c/p>\n\u003cp>As much as we’ve harped on the streams and oceans influencing Birdsong — if you just looked at the downstairs meat locker next to the restaurant’s two below ground private dining rooms, you would think that this is a carnivore’s paradise à la Alfred’s or House of Prime Rib. Bleidorn is fanatical about sourcing whole, grass-fed animals and actually prefers older, leaner ones — the opposite of most chefs. He could talk all day about the buffalo, lamb, mutton and duck hanging in the chilly room. It’s a fascinating philosophy for a meat program and equally interesting to look at. Let’s just say you know a restaurant cares about its glassed-in meat room when there are custom teal tiles in it.\u003c/p>\n\u003cfigure id=\"attachment_128398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0766-new.jpg\" alt=\"Chef Chris Bleidorn talks about the various cuts of meat in the glassed-in meat cooler.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Bleidorn talks about the various cuts of meat in the glassed-in meat cooler. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert presently is caramelized bread custard with jasmine and toasted milk. Make sure to keep an eye on this finale and the desserts in the future at Birdsong because Bleidorn wasn’t just a sous chef star on the savory side. Indeed, after graduating from Johnson and Whales, the esteemed culinary institution in Rhode Island, he spent five years as a sous chef at Nine-Ten in La Jolla (a rare example of a great restaurant in a seaside resort in a touristy town) and served as a chef de partie for the vaunted Alinea in Chicago. But then from 2010-2013, Bleidorn was the pastry chef for Corey Lee at Benu. Afterwards, he swapped pastries for savory again as Atelier Crenn’s Chef de Cuisine and then as a chef at Saison.\u003c/p>\n\u003cp>It was at Benu where Bleidorn met Aarti Shetty, a UC Berkeley Haas School of Business graduate and former healthcare industry analyst who pulled a career 180 and shifted gears to become Director of Operations for Corey Lee’s restaurants (Benu, In Situ, Monsieur Benjamin). She is a Partner for Birdsong...and also Bleidorn’s life partner. \u003c/p>\n\u003cp>The management team also includes Bianca Ishikawa (Gary Danko) as Service Manager and Freddy Foot (also from Gary Danko) as Head Sommelier. While the food definitely has a little-to-medium amount of the Pacific Northwest theme going on, the region’s voice is really emphasized by Foot’s beverage list. Oregon’s highly regarded Crux and Pelican breweries are part of the beers on tap. Several Willamette Valley, Oregon wineries (Stoller, J Christopher, etc…) and Columbia Valley, Washington labels (Januik, Gramercy) appear on the by-the-glass and bottle lists. Without question, this is the most Oregon-Washington wine friendly program in the city, but that’s also not saying much because there really isn’t any competition. Take this as a great opportunity to study a completely different terroir and style of wine than you’ll find in California. Oregon Pinot Noir and Chardonnay and Washington Cabernet Sauvignon, for example, are nothing like their counterparts in Sonoma and Napa respectively. \u003c/p>\n\u003cp>Birdsong’s design by the Los Angeles and Washington D.C.-based SAINT firm is meant to feel homey and does indeed have the sought-after “hygge” (a snug, comforting feeling) feel of Scandinavia. However, it also is one heck of an elaborate, fairy tale living room and kitchen, just like how Bar Crenn is supposedly “a living room” but not like any real living room you’ve been to in San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_128325\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6196-new.jpg\" alt=\"Birdsong upstairs interior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128325\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Birdsong upstairs interior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With tall ceilings and lots of windows, the space has a free, airy feel and no shortage of sunlight. A stack of wood by the front window allows additional natural light in but blocks out the “scenery” of Mission Street outside. \u003c/p>\n\u003cfigure id=\"attachment_128362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_5717-new.jpg\" alt=\"The front area of Birdsong with display of glassware\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The front area of Birdsong with display of glassware \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As you’d expect in a restaurant that looks towards the forest, wood plays a huge part everywhere. Table tops are made of ash and floors come courtesy of Douglas firs. A 10-seat chef’s counter has jagged ends to its expansive wooden block and exposed bark that make the table look as if wind and rain shaped it. Not only is it the most visually intriguing table in the house, it’s also the best seat in the house, looking straight into the kitchen like you might at a sushi bar. That open kitchen and its hearth are indeed the room’s focal point, designed by industry rock star Alec Bauer, who is also responsible for many of San Francisco’s most gorgeous kitchens like State Bird Provisions and Quince. \u003c/p>\n\u003cfigure id=\"attachment_128316\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6106-new.jpg\" alt=\"The open kitchen \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The open kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other seating is along a brick-exposed wall with tables placed between two long, tufted turquoise couches and stylish leather seats. All in all, the dining room can seat 34 guests. The street level space is book-ended by a pair of gorgeous design components — a salon-like sitting area by the telephone booth-evoking glass-enclosed entrance and a windy staircase to the private dining areas (and the meat) in the rear.\u003c/p>\n\u003cfigure id=\"attachment_128305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_5954-new.jpg\" alt=\"Staircase to downstairs dining area, exposed meat cooler and kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Staircase to downstairs dining area, exposed meat cooler and kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_5906-new.jpg\" alt=\"Downstairs dining area\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Downstairs dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_5919-new-1.jpg\" alt=\"The downstairs kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The downstairs kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let’s also give a big shout out to the details in the design, like the handsome plateware that is the result of a collaboration between Bleidorn and a Korean ceramics maker who specializes in ancient pottery. The plates and glassware are seriously beautiful creations. Also, don’t miss the bubble lamps dangling from the ceiling that provide diners with limited lighting and elevate the romance factor significantly.\u003c/p>\n\u003cfigure id=\"attachment_128409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6093-new.jpg\" alt=\"Glassware on display at Birdsong.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Glassware on display at Birdsong. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, let’s talk about “the tempo” in this song. Things are indeed fast and furious in this neighborhood and the whole topic of SoMa/Mid-Market restaurants is definitely the elephant in the room. Birdsong’s predecessor in the space was AQ, a universally applauded casual yet high-end restaurant that closed unexpectedly at the beginning of 2017. AQ was a pretty profound concept, changing its menu and décor in tune with the changing seasons quarterly. It really took “seasonal cooking” more seriously than practically any other restaurant in the country. Seasons were a literal theme. It worked in the early years and was a sign that things were changing in a neighborhood better known for homeless and drugs. \u003c/p>\n\u003cp>If you spend much time in San Francisco, you’re aware how clearly that latter duo hasn’t changed much, even if politicians want you to think they have. Less than two years ago, AQ’s owners had three restaurants in this area (Fenix was two doors away from AQ and Bon Marché was in the Twitter Building). All three closed despite positive critical responses and general public reviews. Other promising restaurants like Oro, Volta and Cadence (this writer liked it, at least) closed shortly after opening during the same 2015-2016 time frame. AQ pointed to rising costs and customers unwilling to pay them as the reason the restaurant closed. It’s hard to imagine the neighborhood didn’t play a part in at least some, if not all of these closures. Even former Mayor Willie Brown wrote about how a homeless person harassed him outside AQ prior to a dinner there.\u003c/p>\n\u003cp>But, alas, times change. The building boom in this area is hard not to notice. Birdsong has some great daytime next door neighbors with The Board (sandwiches/breakfast) and Saint Frank Coffee. Things are looking up in the neighborhood and Birdsong’s arrival will hopefully continue this new trend of optimism. You can hear the birds chirping on Mission Street.\u003c/p>\n\u003cfigure id=\"attachment_128330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0728-new.jpg\" alt=\"Birdsong exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Birdsong exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.birdsongsf.com/\">\u003cstrong>Birdsong\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Birdsong/@37.7793932,-122.4125847,17z/data=!3m1!4b1!4m5!3m4!1s0x808580837c6f0b4f:0x8b8b97cdd11ec11c!8m2!3d37.779389!4d-122.410396\">1085 Mission Street\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 369-9161\u003cbr>\nHours: Dinner Tuesday-Thursday, 5pm-8:30pm; Friday-Saturday, 5pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Birdsong-SF-367695363752308/\">Birdsong\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/birdsong_sf/?hl=en\">@Birdsong_sf\u003c/a>\u003cbr>\nPrice Range: $$$$\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Video Campaign Aims To Unify Poland Through The Power Of Bread",
"title": "Video Campaign Aims To Unify Poland Through The Power Of Bread",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\"Does this bread taste the same as it would taste as if a Pole had baked it?\" asks Salam Salti. He is wearing a white apron and a baker's cap with his name on it.\u003c/p>\n\u003cp>Salti is participating in a new Polish campaign called \u003ca href=\"https://www.youtube.com/watch?v=npStsOYlraM&t=126s\">\u003cem>Nasz Chleb Powszedni\u003c/em>\u003c/a>, or \"Our Daily Bread,\" which aims to inspire tolerance and understanding in Poland by having people from five marginalized groups — gays, Jews, Muslims, refugees and black people — bake and sell bread to customers at the Putka Bakery in Warsaw. The experience is encapsulated in a three-minute video released on YouTube. The next part of the campaign includes selling bread baked by minorities in various cities around the country.\u003c/p>\n\u003cp>The campaign is headed by two women, Anna Bińczyk and Magdalena Korzyńska. \"We were looking for something that would connect people instead of dividing them,\" says Bińczyk.\u003c/p>\n\u003cp>The video jumps between shots of the participants preparing, kneading and dusting bread among snippets from events in Poland containing nationalist, anti-Semitic, homophobic and anti-Muslim messages. Although Polish Defense Minister \u003ca href=\"https://tvnwarszawa.tvn24.pl/informacje,news,blaszczak-o-ksenofobii-to-nie-jest-zjawisko-powszechne-to-margines,211530.html\">Mariusz Błaszczak\u003c/a> claims that xenophobia is a rare occurrence, the numbers tell a different story.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.batory.org.pl/upload/files/pdf/MOWA_NIENAWISCI_MOWA_POGARDY_INTERNET.pdf\">Stefan Batory Foundation\u003c/a>, a non-governmental organization that supports democracy in Poland, issued a report that analyzed the use and consequences of hate speech among Polish adults and young people (16-18 years old) first in 2014, and again in 2016, times surrounding the parliamentary elections of 2015. It found that incidents of hate speech aimed at minority groups (refugees, immigrants, Muslims, the LGBT+ community, Jews, Roma, and people of color) increased during that period, and that more Polish people were exposed to hate speech in public spaces, the media and online. The report said that repeated exposure to hate speech was associated with a higher tolerance for it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/npStsOYlraM\u003c/p>\n\u003cp>The \u003ca href=\"https://pk.gov.pl/wp-content/uploads/2017/12/8ffee219b2f4dd56387508008eee13a5.pdf\">National Public Prosecutor's Office\u003c/a> reports that the number of cases against racist, xenophobic or homophobic crimes has been rising steadily since 2012, when there were 473 cases reported. In the first part of 2017 alone, that number was 947.\u003c/p>\n\u003cp>\"Hate speech and violence motivated by prejudice are not rare in Poland. They are poisoning the public sphere. The amount of hate based on someone's ethnic origins, race, nationality or sexual orientation is huge in Poland,\" says Damian Wutke, secretary of the\u003ca href=\"http://www.otwarta.org/\"> Association Against Racism and Xenophobia\u003c/a>, one of the two organizations involved in making the video. The other is \u003ca href=\"http://uchodzcy.info/organization/chlebem-i-sola/\">Chlebem i Solą\u003c/a> (With Bread and Salt), which is devoted to helping refugees.\u003c/p>\n\u003cp>Salti has been living in Warsaw since 1991, and he says he feels both Syrian and Polish. He is now a well-respected gynecologist, but claims that he still occasionally hears racial slurs, such as \"dirty Arab.\" He says he replies to them with humor: \"Thank you for letting me know. I'm now going home to take a shower.\"\u003c/p>\n\u003cp>To counteract these trends, Bińczyk and Korzyńska decided to dig deep into the symbolic importance of food, and most specifically, bread. \"In Poland, bread has a place on every table, regardless of our opinions and prejudices,\" Bińczyk explains.\u003c/p>\n\u003cp>\"Shared meals are moments that should bring people together — and bread is a symbol that is almost sacred. We share it. We pray for it. No one should lack for bread and you should never throw it away,\" says Wutke.\u003c/p>\n\u003cp>Traditionally, if a piece of bread falls on the floor, it is picked up, blessed with the sign of the cross and sometimes even kissed.\u003c/p>\n\u003cp>Polish poet \u003ca href=\"http://www.babelmatrix.org/works/pl/Norwid%2C_Cyprian_Kamil-1821/Moja_piosnka_%5BII%5D/en/1590-My_Song_II\">Cyprian Kamil Norwid\u003c/a> wrote,\u003c/p>\n\u003cblockquote>\n\u003cp>For that land where a scrap of bread is picked up\u003c/p>\n\u003cp>From the ground out of reverence\u003c/p>\n\u003cp>For Heaven's gifts ...\u003c/p>\n\u003cp>I am homesick, Lord!\u003c/p>\n\u003c/blockquote>\n\u003cp>Like many Polish intellectuals, writers and artists of the late 19th century, Norwid himself spent a lot of time living abroad, including New York, Berlin, London and finally Paris where he died. This was motivated both by his desire to study painting in Germany and Italy, and the fact that at that time, \u003ca href=\"https://www.britannica.com/event/Partitions-of-Poland\">Poland was divided\u003c/a> between Russia, Prussia, and Austria, and didn't exist as an independent country. Many intellectuals were forced into exile.\u003c/p>\n\u003cp>Throughout history, Poles also moved abroad in search of better opportunities, especially after Poland joined the European Union in 2004 and getting a job in Western Europe became easier. This type of emigration is called \u003cem>za chlebem\u003c/em>, or \"after the bread.\"\u003c/p>\n\u003cp>But can food — and especially bread — help foster tolerance and understanding? Salti believes so.\u003c/p>\n\u003cp>\"Food is not just food. It's one of life's basic pleasures. Not everyone likes drinking alcohol or smoking marijuana, but a common meal can bring people together. You can eat my food. I can eat your food. And the gap between us has decreased,\" he says.\u003c/p>\n\u003cp>Although the makers of \u003cem>Nasz Chleb Powszedni\u003c/em> had problems convincing bakeries to participate (many owners were worried about how business would be affected by such a campaign), the video was hugely popular in Poland, and gained the attention of several major media outlets, including \u003cem>Gazeta Wyborcza\u003c/em>, the country's most prominent newspaper. The video attracted more than one million views on the first day.\u003c/p>\n\u003cp>\"It was so popular because it left the viewer with a feeling of reassurance, it's very positive. And that's what we're missing in Poland the most,\" says Bińczyk. And despite some rather frightening events in Poland — a 14-year old \u003ca href=\"http://wiadomosci.gazeta.pl/wiadomosci/7,114883,22859515,w-warszawie-pobito-14-letnia-turczynke-ale-blaszczak-przekonuje.html\">Turkish girl was violently beaten\u003c/a> in Warsaw in January — there is some hope that \"hate will never become our daily bread. I believe that Poland can be a country where everyone feels safe,\" says Wutke.\u003c/p>\n\u003cp>When Salti asks his customers whether they could detect a difference in the taste of the bread now that they knew who made it, one woman says, \"No.\" Another man adds, \"It's normal.\"\u003c/p>\n\u003cp>And a third person says: \"There is no difference. A human being is a human being, always.\"\u003c/p>\n\u003cp>\u003cem>Olga Mecking is a writer, journalist, and translator based in the Netherlands. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Hate crimes are on the rise in Poland. In response, a new YouTube video aspires to foster tolerance by having people from marginalized groups bake and sell bread to customers at a Warsaw bakery.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"Does this bread taste the same as it would taste as if a Pole had baked it?\" asks Salam Salti. He is wearing a white apron and a baker's cap with his name on it.\u003c/p>\n\u003cp>Salti is participating in a new Polish campaign called \u003ca href=\"https://www.youtube.com/watch?v=npStsOYlraM&t=126s\">\u003cem>Nasz Chleb Powszedni\u003c/em>\u003c/a>, or \"Our Daily Bread,\" which aims to inspire tolerance and understanding in Poland by having people from five marginalized groups — gays, Jews, Muslims, refugees and black people — bake and sell bread to customers at the Putka Bakery in Warsaw. The experience is encapsulated in a three-minute video released on YouTube. The next part of the campaign includes selling bread baked by minorities in various cities around the country.\u003c/p>\n\u003cp>The campaign is headed by two women, Anna Bińczyk and Magdalena Korzyńska. \"We were looking for something that would connect people instead of dividing them,\" says Bińczyk.\u003c/p>\n\u003cp>The video jumps between shots of the participants preparing, kneading and dusting bread among snippets from events in Poland containing nationalist, anti-Semitic, homophobic and anti-Muslim messages. Although Polish Defense Minister \u003ca href=\"https://tvnwarszawa.tvn24.pl/informacje,news,blaszczak-o-ksenofobii-to-nie-jest-zjawisko-powszechne-to-margines,211530.html\">Mariusz Błaszczak\u003c/a> claims that xenophobia is a rare occurrence, the numbers tell a different story.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.batory.org.pl/upload/files/pdf/MOWA_NIENAWISCI_MOWA_POGARDY_INTERNET.pdf\">Stefan Batory Foundation\u003c/a>, a non-governmental organization that supports democracy in Poland, issued a report that analyzed the use and consequences of hate speech among Polish adults and young people (16-18 years old) first in 2014, and again in 2016, times surrounding the parliamentary elections of 2015. It found that incidents of hate speech aimed at minority groups (refugees, immigrants, Muslims, the LGBT+ community, Jews, Roma, and people of color) increased during that period, and that more Polish people were exposed to hate speech in public spaces, the media and online. The report said that repeated exposure to hate speech was associated with a higher tolerance for it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/npStsOYlraM'\n title='//www.youtube.com/embed/npStsOYlraM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The \u003ca href=\"https://pk.gov.pl/wp-content/uploads/2017/12/8ffee219b2f4dd56387508008eee13a5.pdf\">National Public Prosecutor's Office\u003c/a> reports that the number of cases against racist, xenophobic or homophobic crimes has been rising steadily since 2012, when there were 473 cases reported. In the first part of 2017 alone, that number was 947.\u003c/p>\n\u003cp>\"Hate speech and violence motivated by prejudice are not rare in Poland. They are poisoning the public sphere. The amount of hate based on someone's ethnic origins, race, nationality or sexual orientation is huge in Poland,\" says Damian Wutke, secretary of the\u003ca href=\"http://www.otwarta.org/\"> Association Against Racism and Xenophobia\u003c/a>, one of the two organizations involved in making the video. The other is \u003ca href=\"http://uchodzcy.info/organization/chlebem-i-sola/\">Chlebem i Solą\u003c/a> (With Bread and Salt), which is devoted to helping refugees.\u003c/p>\n\u003cp>Salti has been living in Warsaw since 1991, and he says he feels both Syrian and Polish. He is now a well-respected gynecologist, but claims that he still occasionally hears racial slurs, such as \"dirty Arab.\" He says he replies to them with humor: \"Thank you for letting me know. I'm now going home to take a shower.\"\u003c/p>\n\u003cp>To counteract these trends, Bińczyk and Korzyńska decided to dig deep into the symbolic importance of food, and most specifically, bread. \"In Poland, bread has a place on every table, regardless of our opinions and prejudices,\" Bińczyk explains.\u003c/p>\n\u003cp>\"Shared meals are moments that should bring people together — and bread is a symbol that is almost sacred. We share it. We pray for it. No one should lack for bread and you should never throw it away,\" says Wutke.\u003c/p>\n\u003cp>Traditionally, if a piece of bread falls on the floor, it is picked up, blessed with the sign of the cross and sometimes even kissed.\u003c/p>\n\u003cp>Polish poet \u003ca href=\"http://www.babelmatrix.org/works/pl/Norwid%2C_Cyprian_Kamil-1821/Moja_piosnka_%5BII%5D/en/1590-My_Song_II\">Cyprian Kamil Norwid\u003c/a> wrote,\u003c/p>\n\u003cblockquote>\n\u003cp>For that land where a scrap of bread is picked up\u003c/p>\n\u003cp>From the ground out of reverence\u003c/p>\n\u003cp>For Heaven's gifts ...\u003c/p>\n\u003cp>I am homesick, Lord!\u003c/p>\n\u003c/blockquote>\n\u003cp>Like many Polish intellectuals, writers and artists of the late 19th century, Norwid himself spent a lot of time living abroad, including New York, Berlin, London and finally Paris where he died. This was motivated both by his desire to study painting in Germany and Italy, and the fact that at that time, \u003ca href=\"https://www.britannica.com/event/Partitions-of-Poland\">Poland was divided\u003c/a> between Russia, Prussia, and Austria, and didn't exist as an independent country. Many intellectuals were forced into exile.\u003c/p>\n\u003cp>Throughout history, Poles also moved abroad in search of better opportunities, especially after Poland joined the European Union in 2004 and getting a job in Western Europe became easier. This type of emigration is called \u003cem>za chlebem\u003c/em>, or \"after the bread.\"\u003c/p>\n\u003cp>But can food — and especially bread — help foster tolerance and understanding? Salti believes so.\u003c/p>\n\u003cp>\"Food is not just food. It's one of life's basic pleasures. Not everyone likes drinking alcohol or smoking marijuana, but a common meal can bring people together. You can eat my food. I can eat your food. And the gap between us has decreased,\" he says.\u003c/p>\n\u003cp>Although the makers of \u003cem>Nasz Chleb Powszedni\u003c/em> had problems convincing bakeries to participate (many owners were worried about how business would be affected by such a campaign), the video was hugely popular in Poland, and gained the attention of several major media outlets, including \u003cem>Gazeta Wyborcza\u003c/em>, the country's most prominent newspaper. The video attracted more than one million views on the first day.\u003c/p>\n\u003cp>\"It was so popular because it left the viewer with a feeling of reassurance, it's very positive. And that's what we're missing in Poland the most,\" says Bińczyk. And despite some rather frightening events in Poland — a 14-year old \u003ca href=\"http://wiadomosci.gazeta.pl/wiadomosci/7,114883,22859515,w-warszawie-pobito-14-letnia-turczynke-ale-blaszczak-przekonuje.html\">Turkish girl was violently beaten\u003c/a> in Warsaw in January — there is some hope that \"hate will never become our daily bread. I believe that Poland can be a country where everyone feels safe,\" says Wutke.\u003c/p>\n\u003cp>When Salti asks his customers whether they could detect a difference in the taste of the bread now that they knew who made it, one woman says, \"No.\" Another man adds, \"It's normal.\"\u003c/p>\n\u003cp>And a third person says: \"There is no difference. A human being is a human being, always.\"\u003c/p>\n\u003cp>\u003cem>Olga Mecking is a writer, journalist, and translator based in the Netherlands. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Washington Politics Adding To Mental Health Crisis Among Farmers",
"title": "Washington Politics Adding To Mental Health Crisis Among Farmers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Suicide rates among farmers are higher than any other profession in the United States and now some experts and Senators worry Washington politics could be making farmland stresses even worse.\u003c/p>\n\u003cp>The House is set to vote by Friday on a controversial farm bill that includes major changes to work requirements for people on food stamps. The issue is dividing Republicans and Democrats and threatens to undermine support for the bill in Washington. Now farmers fear the bill, which includes safety net programs to keep farmers in business in bad economic times, is at risk because of the unrelated fight.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/05/20180516_atc_suicide_is_rising_among_american_farmers_as_they_struggle_to_keep_afloat.mp3\u003c/p>\n\u003cp>Bob Worth, a soybean farmer in Minnesota, said the frustration is growing in rural America.\u003c/p>\n\u003cp>\"It bothers me a lot that they can play games with other parts of the bill that has nothing to do with farming,\" Worth said in an interview from inside his tractor while sowing soybeans on his farm. \"We need the safety net, we need our exports, we need a lot of things that are created and somewhat destroyed in Washington, D.C. So yeah, it is a big concern for us what's happening in Washington today.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Economic stress and suicide are deeply personal issues for Worth, who runs a family farm with his son. He has personally seen the toll that low crop prices and an unstable future are taking on farmers.\u003c/p>\n\u003cfigure id=\"attachment_128391\" class=\"wp-caption aligncenter\" style=\"max-width: 1488px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM.png\" alt=\"Source: Centers for Disease Control and Prevention\" width=\"1488\" height=\"1606\" class=\"size-full wp-image-128391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM.png 1488w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-160x173.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-800x863.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-768x829.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-1020x1101.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-1112x1200.png 1112w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-1180x1274.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-960x1036.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-240x259.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-375x405.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-520x561.png 520w\" sizes=\"(max-width: 1488px) 100vw, 1488px\">\u003cfigcaption class=\"wp-caption-text\">Source: \u003ca href=\"https://www.cdc.gov/mmwr/volumes/65/wr/mm6525a1.htm?s_cid=mm6525a1_w\">Centers for Disease Control and Prevention\u003c/a> \u003ccite>(Brittany Mayes/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I've had a couple of good friends that have taken their life,\" Worth said in an interview from inside his tractor on planting day. \"And it's all financial.\"\u003c/p>\n\u003cp>Worth said farmers are closely watching the news in hopes they'll see signs that things will improve.\u003c/p>\n\u003cp>For the past several years, farmers have seen uncontrollable factors like droughts and storms and commodity prices threaten their livelihoods. In recent months, President Trump's trade policies have added fears of a trade war with China, the loss of friendly trade agreements and instability around the farm bill to the list.\u003c/p>\n\u003cp>The string of political shifts have shaken farm country. Matt Purdue of the National Farmers Union say the instability comes at a time when farmers are already in crisis.\u003c/p>\n\u003cp>\"Farmers and ranchers have highest rate of suicide by any occupational group,\" Purdue said. \"The rate of suicide is higher than veterans returning from war.\"\u003c/p>\n\u003cp>\u003cstrong>Crop insurance struggles\u003c/strong>\u003c/p>\n\u003cp>Purdue and other experts say the farm economy operates in a unique bind. Crops and livestock have extremely tight profit margins, in part because commodity markets are vulnerable to outside forces like weather and politics.\u003c/p>\n\u003cp>It all comes at a time when the U.S. Department of Agriculture is projecting net farm income could fall to a 12 year low. Those slipping prices have meant existing crop insurance programs, which guarantee farmers a minimum price for what they plant, aren't helping to keep farmers solvent.\u003c/p>\n\u003cp>The current farm bill was passed four years ago when crop prices were higher and farmers were faring better. That bill is set to expire at the end of September. Although many of the programs would continue even if Congress fails to act, the lack of a long-term bill would create further uncertainty for farmers as they begin to plan for the next planting season and apply for loans to put crops in the ground.\u003c/p>\n\u003cfigure id=\"attachment_128379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/gettyimages-598860174_slide-21507c72f0f4ced1081fdae903811f4dae1dc9bf-e1526920251805.jpg\" alt=\"\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128379\">\u003cfigcaption class=\"wp-caption-text\">A file photo of farmland near Denver in 2016. \u003ccite>(Robyn Beck/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The safety net which we have in the farm bill right now, which really helps farmers make ends meet during stressful times, is inadequate,\" Purdue said. \"A lot of farmers are concerned that without improvements to that safety net, they're not going to be able to continue their operation.\"\u003c/p>\n\u003cp>\u003cstrong>Trump supporters worry Trump is making challenges worse\u003c/strong>\u003c/p>\n\u003cp>Many of President Trump's farm state supporters in the Senate are starting to worry that the president's policies and the political fight in the House are taking their toll on farmers.\u003c/p>\n\u003cp>\"A lot of these folks are really concerned and it's gotten to the point where in some areas there's been suicide hotlines that have now been established for more than a year,\" said South Dakota Senator Mike Rounds. \"They want the president to succeed, they want him to be strong but they want to know what his end game is.\"\u003c/p>\n\u003cp>Rounds said farmers are generally big supporters of President Trump. But he said many are scared about the future and the stress and financial pressure in his home state of South Dakota may be causing the worst farm crisis since the 1980's.\u003c/p>\n\u003cp>\"They still want to know what are you going to do with the farm bill,\" Rounds said. \"Are you going to provide us with protections in the farm bill so we know that if we are hurt by the negotiations with regard to tariffs with China, is there something that is going to be able to get us by.\"\u003c/p>\n\u003cp>Those fears have senators like Rounds and Senate Agriculture Committee Chairman Pat Roberts frustrated that Republicans in the House are insisting on picking a fight with Democrats over food stamp funding in the farm bill.\u003c/p>\n\u003cp>\"This farm bill means everything — more especially crop insurance,\" Roberts said. \"There are too many questions unanswered right now. That's why we need to bring certainty and predictability so at least farmers can say, 'well at least I know I have that.'\"\u003c/p>\n\u003cp>Roberts is working with committee Democrats on a bipartisan bill that he hopes to release in the coming weeks. And he's told Trump how critical the Farm Bill programs are in his home state.\u003c/p>\n\u003cp>Republican Senator John Thune says he hopes Trump and the rest of Washington realize the stakes.\u003c/p>\n\u003cp>\"People are getting a little panicky out there,\" Thune said. \"I think it's an issue the administration needs to pay careful attention to because if they get it wrong it could complicate an already very serious economic crisis in agriculture.\"\u003c/p>\n\u003cp>Farmers like Worth are certainly paying attention. He said he talks about politics with his friends now and they worry a lot about what's going on in Washington.\u003c/p>\n\u003cp>\"You know, rural America really did elect President Trump and as of today, we're not mad at him,\" Worth said. \"He's done a lot of great things for us. He created some he's also created some hardship for us too.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Suicide rates among farmers are higher than any other profession in the United States, even exceeding the suicide rate for veterans.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Suicide rates among farmers are higher than any other profession in the United States and now some experts and Senators worry Washington politics could be making farmland stresses even worse.\u003c/p>\n\u003cp>The House is set to vote by Friday on a controversial farm bill that includes major changes to work requirements for people on food stamps. The issue is dividing Republicans and Democrats and threatens to undermine support for the bill in Washington. Now farmers fear the bill, which includes safety net programs to keep farmers in business in bad economic times, is at risk because of the unrelated fight.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bob Worth, a soybean farmer in Minnesota, said the frustration is growing in rural America.\u003c/p>\n\u003cp>\"It bothers me a lot that they can play games with other parts of the bill that has nothing to do with farming,\" Worth said in an interview from inside his tractor while sowing soybeans on his farm. \"We need the safety net, we need our exports, we need a lot of things that are created and somewhat destroyed in Washington, D.C. So yeah, it is a big concern for us what's happening in Washington today.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Economic stress and suicide are deeply personal issues for Worth, who runs a family farm with his son. He has personally seen the toll that low crop prices and an unstable future are taking on farmers.\u003c/p>\n\u003cfigure id=\"attachment_128391\" class=\"wp-caption aligncenter\" style=\"max-width: 1488px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM.png\" alt=\"Source: Centers for Disease Control and Prevention\" width=\"1488\" height=\"1606\" class=\"size-full wp-image-128391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM.png 1488w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-160x173.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-800x863.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-768x829.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-1020x1101.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-1112x1200.png 1112w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-1180x1274.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-960x1036.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-240x259.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-375x405.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Screen-Shot-2018-05-21-at-11.29.07-AM-520x561.png 520w\" sizes=\"(max-width: 1488px) 100vw, 1488px\">\u003cfigcaption class=\"wp-caption-text\">Source: \u003ca href=\"https://www.cdc.gov/mmwr/volumes/65/wr/mm6525a1.htm?s_cid=mm6525a1_w\">Centers for Disease Control and Prevention\u003c/a> \u003ccite>(Brittany Mayes/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I've had a couple of good friends that have taken their life,\" Worth said in an interview from inside his tractor on planting day. \"And it's all financial.\"\u003c/p>\n\u003cp>Worth said farmers are closely watching the news in hopes they'll see signs that things will improve.\u003c/p>\n\u003cp>For the past several years, farmers have seen uncontrollable factors like droughts and storms and commodity prices threaten their livelihoods. In recent months, President Trump's trade policies have added fears of a trade war with China, the loss of friendly trade agreements and instability around the farm bill to the list.\u003c/p>\n\u003cp>The string of political shifts have shaken farm country. Matt Purdue of the National Farmers Union say the instability comes at a time when farmers are already in crisis.\u003c/p>\n\u003cp>\"Farmers and ranchers have highest rate of suicide by any occupational group,\" Purdue said. \"The rate of suicide is higher than veterans returning from war.\"\u003c/p>\n\u003cp>\u003cstrong>Crop insurance struggles\u003c/strong>\u003c/p>\n\u003cp>Purdue and other experts say the farm economy operates in a unique bind. Crops and livestock have extremely tight profit margins, in part because commodity markets are vulnerable to outside forces like weather and politics.\u003c/p>\n\u003cp>It all comes at a time when the U.S. Department of Agriculture is projecting net farm income could fall to a 12 year low. Those slipping prices have meant existing crop insurance programs, which guarantee farmers a minimum price for what they plant, aren't helping to keep farmers solvent.\u003c/p>\n\u003cp>The current farm bill was passed four years ago when crop prices were higher and farmers were faring better. That bill is set to expire at the end of September. Although many of the programs would continue even if Congress fails to act, the lack of a long-term bill would create further uncertainty for farmers as they begin to plan for the next planting season and apply for loans to put crops in the ground.\u003c/p>\n\u003cfigure id=\"attachment_128379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/gettyimages-598860174_slide-21507c72f0f4ced1081fdae903811f4dae1dc9bf-e1526920251805.jpg\" alt=\"\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128379\">\u003cfigcaption class=\"wp-caption-text\">A file photo of farmland near Denver in 2016. \u003ccite>(Robyn Beck/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The safety net which we have in the farm bill right now, which really helps farmers make ends meet during stressful times, is inadequate,\" Purdue said. \"A lot of farmers are concerned that without improvements to that safety net, they're not going to be able to continue their operation.\"\u003c/p>\n\u003cp>\u003cstrong>Trump supporters worry Trump is making challenges worse\u003c/strong>\u003c/p>\n\u003cp>Many of President Trump's farm state supporters in the Senate are starting to worry that the president's policies and the political fight in the House are taking their toll on farmers.\u003c/p>\n\u003cp>\"A lot of these folks are really concerned and it's gotten to the point where in some areas there's been suicide hotlines that have now been established for more than a year,\" said South Dakota Senator Mike Rounds. \"They want the president to succeed, they want him to be strong but they want to know what his end game is.\"\u003c/p>\n\u003cp>Rounds said farmers are generally big supporters of President Trump. But he said many are scared about the future and the stress and financial pressure in his home state of South Dakota may be causing the worst farm crisis since the 1980's.\u003c/p>\n\u003cp>\"They still want to know what are you going to do with the farm bill,\" Rounds said. \"Are you going to provide us with protections in the farm bill so we know that if we are hurt by the negotiations with regard to tariffs with China, is there something that is going to be able to get us by.\"\u003c/p>\n\u003cp>Those fears have senators like Rounds and Senate Agriculture Committee Chairman Pat Roberts frustrated that Republicans in the House are insisting on picking a fight with Democrats over food stamp funding in the farm bill.\u003c/p>\n\u003cp>\"This farm bill means everything — more especially crop insurance,\" Roberts said. \"There are too many questions unanswered right now. That's why we need to bring certainty and predictability so at least farmers can say, 'well at least I know I have that.'\"\u003c/p>\n\u003cp>Roberts is working with committee Democrats on a bipartisan bill that he hopes to release in the coming weeks. And he's told Trump how critical the Farm Bill programs are in his home state.\u003c/p>\n\u003cp>Republican Senator John Thune says he hopes Trump and the rest of Washington realize the stakes.\u003c/p>\n\u003cp>\"People are getting a little panicky out there,\" Thune said. \"I think it's an issue the administration needs to pay careful attention to because if they get it wrong it could complicate an already very serious economic crisis in agriculture.\"\u003c/p>\n\u003cp>Farmers like Worth are certainly paying attention. He said he talks about politics with his friends now and they worry a lot about what's going on in Washington.\u003c/p>\n\u003cp>\"You know, rural America really did elect President Trump and as of today, we're not mad at him,\" Worth said. \"He's done a lot of great things for us. He created some he's also created some hardship for us too.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: SF Summer Means BBQ and the Borsch Mobile",
"title": "Table Talk: SF Summer Means BBQ and the Borsch Mobile",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week, let’s visit the Borsch Mobile (beef tongue sandwich lovers, take note!), and you’ll want to mark your calendar for CUESA’s 25th Birthday Bash, plus a dumpling party at Dumpling Time, summer BBQs at the Four Seasons, and there’s a new North Beach farmers’ market on Saturdays.\u003c/p>\n\u003cfigure id=\"attachment_128279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-tongue-new.jpg\" alt=\"The beef tongue sandwich from the Borsch Mobile is a tasty one (and rather tidy too—look at that construction!).\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The beef tongue sandwich from the Borsch Mobile is a tasty one (and rather tidy too—look at that construction!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>There’s Much More Than Borsch on the Borsch Mobile\u003c/h2>\n\u003cp>\u003cstrong>Rotating locations, \u003ca href=\"http://borschmobile.com/locations/\">schedule\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>There are all kinds of creative food trucks out there, but one that is definitely sporting a unique concept is the \u003cstrong>\u003ca href=\"http://borschmobile.com/\">Borsch Mobile\u003c/a>\u003c/strong>, a food truck that serves Russian, pan-Soviet, and Ukrainian dishes that are so homey and delicious, and made with a deft hand. Actually, make that plural, deft hands: Kirill Deninzon and Igor Teplitsky are behind dishes like a namesake vegetarian borsch (loaded with flavor and spices), and you’ll want to order a side of their salo with it, which is like Ukrainian lardo, a thin slice of salted pork fatback (they use Iberico pig) on rye with a little swipe of mustard. It’s the perfect dinner on a foggy SF summer night.\u003c/p>\n\u003cfigure id=\"attachment_128278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-cooks-new.jpg\" alt=\"Meet the cooks behind the Borsch Mobile: Kirill Deninzon and Igor Teplitsky.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meet the cooks behind the Borsch Mobile: Kirill Deninzon and Igor Teplitsky. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their beef stroganoff, with tender pieces of beef, is unlike the heavy versions you may have stuck in your memory, and the base of kasha (buckwheat) adds a pleasing note of earthy sweetness. You’ll also find tender chicken blinchiki (blintzes with delicate ground chicken inside), creamy Siberian pelmeni, and their popular beef tongue sandwich, which comes thinly sliced and served with balsamic-reduced onions, Campari tomatoes, arugula, and a garlic and sriracha aioli they make, all on a torta roll. (You can see they’re not bound by tradition and are having fun making dishes that have traditional roots, but also offer their own local spin too.) Everything has a nice note of freshness, hominess, and I’m looking forward to trying their hearty solyanka soup next. You’ll also get pickles and a light slaw on the side with many dishes.\u003c/p>\n\u003cfigure id=\"attachment_128280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-truck-new.jpg\" alt=\"The eye-catching vintage design of the Borsch Mobile. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The eye-catching vintage design of the Borsch Mobile. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, you can find the Borsch Mobile all over the Bay Area, from San Carlos to Serramonte to Off the Grid locations in SF—check the weekly changing \u003ca href=\"http://borschmobile.com/locations/\">schedule\u003c/a>. Partner Anna Flider runs a tight ship, and keeps all their social accounts (\u003ca href=\"https://www.facebook.com/borschmobile/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/borschmobile/\">Instagram\u003c/a>) updated with the truck appearances, so you can plan ahead. You also can’t miss it: a Russian artist known for his pin-ups, \u003ca href=\"https://barykin-pin-up.ru/\">Valerii Barykin\u003c/a>, designed the truck’s vintage artwork, which has Soviet propaganda and advertising woven into its eye-catching look. Smačnoho! (Ukrainian for “bon appétit!”)\u003c/p>\n\u003cfigure id=\"attachment_128282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new.jpg\" alt=\"The new Wagyu gyoza to celebrate Dumpling Time’s first birthday.\" width=\"1920\" height=\"1043\" class=\"size-full wp-image-128282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-160x87.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-800x435.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-768x417.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1020x554.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1200x652.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1180x641.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-960x522.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-240x130.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-375x204.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-520x282.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new Wagyu gyoza to celebrate Dumpling Time’s first birthday. \u003ccite>(Michael Ogata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dumpling Time Turns One=Dumpling Party!\u003c/h2>\n\u003cp>\u003cstrong>Dumpling Time\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8fGtQXmcTLy\">11 Division St., San Francisco\u003c/a>\u003cbr>\nWednesday, May 30, 4pm–6pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/dumpling-time-is-turning-one-tickets-45657520874\">Tickets\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dumpling fanatics won’t want to miss this one-year anniversary party and fundraiser at \u003ca href=\"http://www.dumplingtimesf.com/\">\u003cstrong>Dumpling Time\u003c/strong>\u003c/a> in SoMa/Showplace Square. The party will feature multiple dumpling stations with many of their favorites (shrimp toast, char-siu bao, and xiao long bao), and chef Edgar Agbayani is unveiling two new creations: Wagyu gyoza and lamb Xi'an dumplings, with a touch of five spice and cumin, inspired by co-founder Kash Feng’s mom. Best of all, a percentage of proceeds will go to \u003ca href=\"https://ellipsespr.us1.list-manage.com/track/click?u=e3407bbc4fa31c5026345b059&id=29f89cade2&e=0f4285d369\">On Lok\u003c/a>, a family of community-based, non-profit organizations whose mission is to enable seniors to maintain quality of life. Ticket price ($35) includes dumpling stations, dessert baos, and a beverage. Additional beverages can be purchased onsite.\u003c/p>\n\u003cfigure id=\"attachment_128281\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts.jpg\" alt=\"Get ready to celebrate CUESA’s 25th birthday!\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-128281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Get ready to celebrate CUESA’s 25th birthday! \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>CUESA’s 25th Birthday Bash\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/WoZnw9TDY4F2\">Ferry Building Marketplace, San Francisco\u003c/a>\u003cbr>\nSunday, June 10, 6pm–9pm\u003cbr>\n\u003ca href=\"http://www.cuesa25birthdaybash.eventbrite.com/\">Tickets\u003c/a>: General admission (6:30pm): $140; VIP early access (6pm): $165. Use code “cuesa25tablehopper\" for 15% off.\u003c/p>\n\u003cp>Can you believe that \u003cstrong>CUESA\u003c/strong> (Center for Urban Education about Sustainable Agriculture) is turning 25? As a reminder, CUESA manages the Ferry Plaza Farmers Market and now the Mission Community Market in San Francisco, as well as the Jack London Square Farmers Market in Oakland, and runs many educational programs too. What a milestone!\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://cuesa.org/event/2018/cuesas-25th-birthday-bash\">CUESA’s 25th Birthday Bash\u003c/a>\u003c/strong> is going to feature an incredible gathering of 40 top restaurants, who of course will be using the best seasonal produce in their dishes, with over 20 bars and wineries. It’s going to be a walk-around tasting, with bites from hot restaurants like Che Fico, Bellota, and The Morris, and favorites like Nopa, A16, and Cosecha. There will also be live music, a silent auction, and more.\u003c/p>\n\u003cfigure id=\"attachment_128283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/northbeach-farmers-new.jpg\" alt=\"The new North Beach farmers’ market on Saturdays. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new North Beach farmers’ market on Saturdays. \u003ccite>(Chelsey Frank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>New Farmers Market in North Beach\u003c/h2>\n\u003cp>Piazza Pellegrini\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PGBrW9EECXq\">699 Columbus Ave., San Francisco\u003c/a>\u003cbr>\nSaturdays, 9am–1pm (through December 1)\u003c/p>\n\u003cp>North Beach residents will be happy to learn they have a new weekly farmers’ market on Saturdays in the parking lot of Piazza Pellegrini, thanks to \u003ca href=\"http://northbeachneighbors.org/\">North Beach Neighbors\u003c/a> (a neighborhood association) and Piazza Pellegrini. It’s no replacement for the big one at the Ferry Building (nothing is), but you can expect to find vendors like \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> (perfect for strawberry season, happening right now!) \u003ca href=\"https://uppercrustbaking.com/\">Upper Crust Baking Company\u003c/a>, \u003ca href=\"http://www.tolumafarms.com/creamery.html\">Tomales Farmstead Creamery\u003c/a>, and pasture-raised eggs and meats from \u003ca href=\"http://pasture42.com/\">Pasture 42\u003c/a>. Best of all, you can swing by for an espresso at Piazza Pellegrini before the market, or an Aperol Spritz after!\u003c/p>\n\u003cfigure id=\"attachment_128284\" class=\"wp-caption aligncenter\" style=\"max-width: 1313px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302.jpg\" alt=\"Tuesday evenings will be all about BBQ this summer at the Four Seasons\" width=\"1313\" height=\"1050\" class=\"size-full wp-image-128284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302.jpg 1313w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-520x416.jpg 520w\" sizes=\"(max-width: 1313px) 100vw, 1313px\">\u003cfigcaption class=\"wp-caption-text\">Tuesday evenings will be all about BBQ this summer at the Four Seasons \u003ccite>(courtesy Four Seasons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Grill & Chill: Summer SoMa BBQ\u003c/h2>\n\u003cp>Four Seasons Hotel San Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/X15h2Ai6vYH2\">757 Market St., San Francisco\u003c/a>\u003cbr>\nJune 5, July 17, and August 14; 5pm–8pm\u003cbr>\nTickets are $90 per person, plus tax and Eventbrite fees\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-45034009936\">June 5\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-46179035739\">July 17\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-46179054796\">August 14\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Tuesday evenings just got a little smokier in SoMa. On Tuesday June 5, July 17, and August 14, the Four Seasons Hotel San Francisco is hosting three \u003cstrong>summer outdoor BBQs\u003c/strong> on its Veranda Terrace, overlooking Yerba Buena Gardens and SoMa. It’s going to be quite the spread, with a buffet of meats (beer-steamed bratwurst, Flannery beef burgers, whole split chicken with lemon and thyme), plus grilled oysters, corn on the cob, summer salads (like tomato and assorted melon panzanella salad, Greek salad, and compressed watermelon with mint and feta cheese), and then there’s an open beer, bubbles, and rosé bar, and an ice cream bar. That’s what you call a spread! You can also add on cocktails at the cash bar. Sounds like the perfect after-work feast.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week, let’s visit the Borsch Mobile (beef tongue sandwich lovers, take note!), and you’ll want to mark your calendar for CUESA’s 25th Birthday Bash, plus a dumpling party at Dumpling Time, summer BBQs at the Four Seasons, and there’s a new North Beach farmers’ market on Saturdays.\u003c/p>\n\u003cfigure id=\"attachment_128279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-tongue-new.jpg\" alt=\"The beef tongue sandwich from the Borsch Mobile is a tasty one (and rather tidy too—look at that construction!).\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The beef tongue sandwich from the Borsch Mobile is a tasty one (and rather tidy too—look at that construction!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>There’s Much More Than Borsch on the Borsch Mobile\u003c/h2>\n\u003cp>\u003cstrong>Rotating locations, \u003ca href=\"http://borschmobile.com/locations/\">schedule\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>There are all kinds of creative food trucks out there, but one that is definitely sporting a unique concept is the \u003cstrong>\u003ca href=\"http://borschmobile.com/\">Borsch Mobile\u003c/a>\u003c/strong>, a food truck that serves Russian, pan-Soviet, and Ukrainian dishes that are so homey and delicious, and made with a deft hand. Actually, make that plural, deft hands: Kirill Deninzon and Igor Teplitsky are behind dishes like a namesake vegetarian borsch (loaded with flavor and spices), and you’ll want to order a side of their salo with it, which is like Ukrainian lardo, a thin slice of salted pork fatback (they use Iberico pig) on rye with a little swipe of mustard. It’s the perfect dinner on a foggy SF summer night.\u003c/p>\n\u003cfigure id=\"attachment_128278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-cooks-new.jpg\" alt=\"Meet the cooks behind the Borsch Mobile: Kirill Deninzon and Igor Teplitsky.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meet the cooks behind the Borsch Mobile: Kirill Deninzon and Igor Teplitsky. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their beef stroganoff, with tender pieces of beef, is unlike the heavy versions you may have stuck in your memory, and the base of kasha (buckwheat) adds a pleasing note of earthy sweetness. You’ll also find tender chicken blinchiki (blintzes with delicate ground chicken inside), creamy Siberian pelmeni, and their popular beef tongue sandwich, which comes thinly sliced and served with balsamic-reduced onions, Campari tomatoes, arugula, and a garlic and sriracha aioli they make, all on a torta roll. (You can see they’re not bound by tradition and are having fun making dishes that have traditional roots, but also offer their own local spin too.) Everything has a nice note of freshness, hominess, and I’m looking forward to trying their hearty solyanka soup next. You’ll also get pickles and a light slaw on the side with many dishes.\u003c/p>\n\u003cfigure id=\"attachment_128280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-truck-new.jpg\" alt=\"The eye-catching vintage design of the Borsch Mobile. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The eye-catching vintage design of the Borsch Mobile. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, you can find the Borsch Mobile all over the Bay Area, from San Carlos to Serramonte to Off the Grid locations in SF—check the weekly changing \u003ca href=\"http://borschmobile.com/locations/\">schedule\u003c/a>. Partner Anna Flider runs a tight ship, and keeps all their social accounts (\u003ca href=\"https://www.facebook.com/borschmobile/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/borschmobile/\">Instagram\u003c/a>) updated with the truck appearances, so you can plan ahead. You also can’t miss it: a Russian artist known for his pin-ups, \u003ca href=\"https://barykin-pin-up.ru/\">Valerii Barykin\u003c/a>, designed the truck’s vintage artwork, which has Soviet propaganda and advertising woven into its eye-catching look. Smačnoho! (Ukrainian for “bon appétit!”)\u003c/p>\n\u003cfigure id=\"attachment_128282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new.jpg\" alt=\"The new Wagyu gyoza to celebrate Dumpling Time’s first birthday.\" width=\"1920\" height=\"1043\" class=\"size-full wp-image-128282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-160x87.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-800x435.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-768x417.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1020x554.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1200x652.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1180x641.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-960x522.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-240x130.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-375x204.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-520x282.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new Wagyu gyoza to celebrate Dumpling Time’s first birthday. \u003ccite>(Michael Ogata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dumpling Time Turns One=Dumpling Party!\u003c/h2>\n\u003cp>\u003cstrong>Dumpling Time\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8fGtQXmcTLy\">11 Division St., San Francisco\u003c/a>\u003cbr>\nWednesday, May 30, 4pm–6pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/dumpling-time-is-turning-one-tickets-45657520874\">Tickets\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dumpling fanatics won’t want to miss this one-year anniversary party and fundraiser at \u003ca href=\"http://www.dumplingtimesf.com/\">\u003cstrong>Dumpling Time\u003c/strong>\u003c/a> in SoMa/Showplace Square. The party will feature multiple dumpling stations with many of their favorites (shrimp toast, char-siu bao, and xiao long bao), and chef Edgar Agbayani is unveiling two new creations: Wagyu gyoza and lamb Xi'an dumplings, with a touch of five spice and cumin, inspired by co-founder Kash Feng’s mom. Best of all, a percentage of proceeds will go to \u003ca href=\"https://ellipsespr.us1.list-manage.com/track/click?u=e3407bbc4fa31c5026345b059&id=29f89cade2&e=0f4285d369\">On Lok\u003c/a>, a family of community-based, non-profit organizations whose mission is to enable seniors to maintain quality of life. Ticket price ($35) includes dumpling stations, dessert baos, and a beverage. Additional beverages can be purchased onsite.\u003c/p>\n\u003cfigure id=\"attachment_128281\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts.jpg\" alt=\"Get ready to celebrate CUESA’s 25th birthday!\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-128281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Get ready to celebrate CUESA’s 25th birthday! \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>CUESA’s 25th Birthday Bash\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/WoZnw9TDY4F2\">Ferry Building Marketplace, San Francisco\u003c/a>\u003cbr>\nSunday, June 10, 6pm–9pm\u003cbr>\n\u003ca href=\"http://www.cuesa25birthdaybash.eventbrite.com/\">Tickets\u003c/a>: General admission (6:30pm): $140; VIP early access (6pm): $165. Use code “cuesa25tablehopper\" for 15% off.\u003c/p>\n\u003cp>Can you believe that \u003cstrong>CUESA\u003c/strong> (Center for Urban Education about Sustainable Agriculture) is turning 25? As a reminder, CUESA manages the Ferry Plaza Farmers Market and now the Mission Community Market in San Francisco, as well as the Jack London Square Farmers Market in Oakland, and runs many educational programs too. What a milestone!\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://cuesa.org/event/2018/cuesas-25th-birthday-bash\">CUESA’s 25th Birthday Bash\u003c/a>\u003c/strong> is going to feature an incredible gathering of 40 top restaurants, who of course will be using the best seasonal produce in their dishes, with over 20 bars and wineries. It’s going to be a walk-around tasting, with bites from hot restaurants like Che Fico, Bellota, and The Morris, and favorites like Nopa, A16, and Cosecha. There will also be live music, a silent auction, and more.\u003c/p>\n\u003cfigure id=\"attachment_128283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/northbeach-farmers-new.jpg\" alt=\"The new North Beach farmers’ market on Saturdays. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new North Beach farmers’ market on Saturdays. \u003ccite>(Chelsey Frank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>New Farmers Market in North Beach\u003c/h2>\n\u003cp>Piazza Pellegrini\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PGBrW9EECXq\">699 Columbus Ave., San Francisco\u003c/a>\u003cbr>\nSaturdays, 9am–1pm (through December 1)\u003c/p>\n\u003cp>North Beach residents will be happy to learn they have a new weekly farmers’ market on Saturdays in the parking lot of Piazza Pellegrini, thanks to \u003ca href=\"http://northbeachneighbors.org/\">North Beach Neighbors\u003c/a> (a neighborhood association) and Piazza Pellegrini. It’s no replacement for the big one at the Ferry Building (nothing is), but you can expect to find vendors like \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> (perfect for strawberry season, happening right now!) \u003ca href=\"https://uppercrustbaking.com/\">Upper Crust Baking Company\u003c/a>, \u003ca href=\"http://www.tolumafarms.com/creamery.html\">Tomales Farmstead Creamery\u003c/a>, and pasture-raised eggs and meats from \u003ca href=\"http://pasture42.com/\">Pasture 42\u003c/a>. Best of all, you can swing by for an espresso at Piazza Pellegrini before the market, or an Aperol Spritz after!\u003c/p>\n\u003cfigure id=\"attachment_128284\" class=\"wp-caption aligncenter\" style=\"max-width: 1313px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302.jpg\" alt=\"Tuesday evenings will be all about BBQ this summer at the Four Seasons\" width=\"1313\" height=\"1050\" class=\"size-full wp-image-128284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302.jpg 1313w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-520x416.jpg 520w\" sizes=\"(max-width: 1313px) 100vw, 1313px\">\u003cfigcaption class=\"wp-caption-text\">Tuesday evenings will be all about BBQ this summer at the Four Seasons \u003ccite>(courtesy Four Seasons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Grill & Chill: Summer SoMa BBQ\u003c/h2>\n\u003cp>Four Seasons Hotel San Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/X15h2Ai6vYH2\">757 Market St., San Francisco\u003c/a>\u003cbr>\nJune 5, July 17, and August 14; 5pm–8pm\u003cbr>\nTickets are $90 per person, plus tax and Eventbrite fees\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-45034009936\">June 5\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-46179035739\">July 17\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-46179054796\">August 14\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tuesday evenings just got a little smokier in SoMa. On Tuesday June 5, July 17, and August 14, the Four Seasons Hotel San Francisco is hosting three \u003cstrong>summer outdoor BBQs\u003c/strong> on its Veranda Terrace, overlooking Yerba Buena Gardens and SoMa. It’s going to be quite the spread, with a buffet of meats (beer-steamed bratwurst, Flannery beef burgers, whole split chicken with lemon and thyme), plus grilled oysters, corn on the cob, summer salads (like tomato and assorted melon panzanella salad, Greek salad, and compressed watermelon with mint and feta cheese), and then there’s an open beer, bubbles, and rosé bar, and an ice cream bar. That’s what you call a spread! You can also add on cocktails at the cash bar. Sounds like the perfect after-work feast.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "USDA Unveils Prototypes For GMO Food Labels, And They're ... Confusing",
"title": "USDA Unveils Prototypes For GMO Food Labels, And They're ... Confusing",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Foods that contains genetically modified ingredients will soon have a special label.\u003c/p>\n\u003cp>We recently got the first glimpse of what that label might look like, when the U.S. Department of Agriculture \u003ca href=\"https://www.federalregister.gov/documents/2018/05/04/2018-09389/national-bioengineered-food-disclosure-standard\">released its proposed guidelines\u003c/a>.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/wesat/2018/05/20180519_wesat_usda_unveils_prototypes_for_gmo_food_labels_and_theyre_confusing.mp3\u003c/p>\n\u003cp>This is the product of a decades-long fight between anti-GMO campaigners and Big Agriculture companies, which left neither side completely satisfied, \u003ca href=\"https://www.npr.org/sections/thesalt/2016/07/14/486060866/congress-just-passed-a-gmo-labeling-bill-nobodys-super-happy-about-it\">as NPR has reported\u003c/a>.\u003c/p>\n\u003cp>After Congress passed a bill in 2016 requiring labels on foods containing GMO ingredients, the USDA launched a long process to figure out the specifics. When it asked for feedback, it received 112,000 responses from consumers, farmers and manufacturers, among others.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The result?\u003c/p>\n\u003cp>There are a few options, and they look kind of like the labels you'd see on health food. They're brightly colored, with greens and blues and yellows. They feature the letters B-E. Below that, some of them have a curved line.\u003c/p>\n\u003cp>\"I mean, they look like a little smiley face,\" says George Kimbrell, the legal director for the Center for Food Safety, which has pushed for labeling. \"They're very pro-biotech, cartoonishly so, and to that extent are, you know, not just imparting information but instead are essentially propaganda for the industry.\"\u003c/p>\n\u003cp>Other options include a smiling sun, or a circle with growing plants.\u003c/p>\n\u003cp>The letters B-E stand for bioengineered — a term critics say is unfamiliar to the U.S. consumer, compared to more commonly used phrases like genetically engineered or GMO.\u003c/p>\n\u003cp>Grocery store shelves already have a lot of products with the label non-GMO, \u003ca href=\"https://www.nongmoproject.org/\">many of which\u003c/a> include an image of a butterfly on a blade of grass.\u003c/p>\n\u003cp>\"It's misleading and confusing to consumers to now switch that up and use a totally different term, bioengineered, that has not been the standard commonplace nomenclature for all of this time,\" says Kimbrell. He says he'd prefer these foods to be labeled with a circle saying \"G\" or \"GMO.\"\u003c/p>\n\u003cp>The USDA said it was not able to speak about the labels until they are finalized. \u003c/p>\n\u003cp>And industry representatives such as Nathan Fields, the director of biotechnology and crop inputs at the National Corn Growers Association, say the new term provides a clean slate.\u003c/p>\n\u003cp>\"There's some connotations around some of the terms that have been used that do cast the technology in a negative light,\" says Fields. \u003ca href=\"https://www.ers.usda.gov/data-products/adoption-of-genetically-engineered-crops-in-the-us/recent-trends-in-ge-adoption.aspx\">More than 90 percent\u003c/a> of the corn grown in the U.S. is genetically engineered, though Fields says he does not expect the labels to negatively impact the industry.\u003c/p>\n\u003cp>The National Corn Growers Association \u003ca href=\"http://www.ncga.com/news-and-resources/news-stories/article/2016/07/ncga-thanks-house-urges-presidential-action\">was supportive\u003c/a> when Congress passed the mandatory disclosure standards, in part because states such as Vermont were creating their own rules about labeling genetically engineered foods. Fields says they were concerned about a state-by-state patchwork of laws, preferring a single national standard.\u003c/p>\n\u003cp>Farmers have also grown more comfortable over time with the idea of labels, says \u003ca href=\"https://soygrowers.com/boardofdirectors/john-heisdorffer/\">John Heisdorffer\u003c/a>, a soybean producer and the director of the American Soybean Association, which has in the past come out against the idea. Soy, like corn, is also more than 90 percent genetically engineered. \"The product has been around for a long time,\" Heisdorffer says. \"You don't hear of any folks getting sick, or beyond that, through biotech.\u003cstrong>\"\u003c/strong>\u003c/p>\n\u003cp>Although long term risks are hard to pin down, scientists have not found hard evidence that GMO crops are any less healthy for humans to consume than other crops. That's what the National Academies of Sciences, Engineering, and Medicine \u003ca href=\"http://nas-sites.org/ge-crops/\">concluded in 2016\u003c/a> after reviewing more than 900 research papers on the topic.\u003c/p>\n\u003cp>Nevertheless, the public wants these labels. Polls show that a majority of Americans want to know whether their food is genetically engineered.\u003c/p>\n\u003cp>People make choices about what they eat for many reasons. \"The whole idea that people make decisions about what to put in their mouths simply on the basis of safety is, of course, ludicrous,\" says Glenn Stone, \u003ca href=\"https://anthropology.artsci.wustl.edu/stone_glenn\">a Washington University in St. Louis anthropology professor\u003c/a> who focuses on genetically modified crops.\u003c/p>\n\u003cp>This fight, he says, is about \"clashing visions of agriculture,\" where people concerned about the practices of powerful corporations such as Monsanto should be able to easily choose not to purchase those products.\u003c/p>\n\u003cp>That's a crucial point in the broader question about which products are going to be labeled. Genetically modified ingredients, says Kimbrell, are the \"tip of the spear as to the future of our food and the debate as a society that we're having about it, and how we produce it.\"\u003c/p>\n\u003cp>He and other labeling advocates want mandatory disclosures on products that contain \u003cem>highly refined \u003c/em>ingredients made with genetically engineered crops. For example, foods with canola oil or corn starch, where modified genetic material could not ultimately be detected. The USDA is still deciding.\u003c/p>\n\u003cp>But Kimbrell says that this would allow a huge number of products that use GMO-derived ingredients to not have a label. He says it doesn't matter what's detectable in the final product. It's how it was made to begin with.\u003c/p>\n\u003cp>Fields, from the National Corn Growers Association, has a different view. He thinks labeling highly refined products as GMO \"isn't necessarily completely honest, because there's nothing to trace back to bioengineering that occurred with that specific product.\"\u003c/p>\n\u003cp>It's also not certain that the USDA will require the label to actually say \"bioengineered.\" The proposal say that companies could simply use a QR code, a kind of barcode that a phone can scan, to disclose info about the product. Industry professionals say they are clear and easy to use.\u003c/p>\n\u003cp>But critics say scanning a code would be one more obstacle for people who want to know how their food is made.\u003c/p>\n\u003cp>\"People who aren't in a place where there's good wi-fi won't know if it's a GMO, and people who don't use smartphones won't know if it's a GMO and also people who are in a hurry won't know if it's a GMO,\" says Stone.\u003c/p>\n\u003cp>The public \u003ca href=\"https://www.usda.gov/media/press-releases/2018/05/03/usda-seeks-comments-proposed-rule-national-bioengineered-food\">has until July 3 to submit comments \u003c/a>on the USDA's proposal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018\u003ca href=\"http://www.npr.org/\"> NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Foods that contains genetically modified ingredients will soon have a special label.\u003c/p>\n\u003cp>We recently got the first glimpse of what that label might look like, when the U.S. Department of Agriculture \u003ca href=\"https://www.federalregister.gov/documents/2018/05/04/2018-09389/national-bioengineered-food-disclosure-standard\">released its proposed guidelines\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is the product of a decades-long fight between anti-GMO campaigners and Big Agriculture companies, which left neither side completely satisfied, \u003ca href=\"https://www.npr.org/sections/thesalt/2016/07/14/486060866/congress-just-passed-a-gmo-labeling-bill-nobodys-super-happy-about-it\">as NPR has reported\u003c/a>.\u003c/p>\n\u003cp>After Congress passed a bill in 2016 requiring labels on foods containing GMO ingredients, the USDA launched a long process to figure out the specifics. When it asked for feedback, it received 112,000 responses from consumers, farmers and manufacturers, among others.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The result?\u003c/p>\n\u003cp>There are a few options, and they look kind of like the labels you'd see on health food. They're brightly colored, with greens and blues and yellows. They feature the letters B-E. Below that, some of them have a curved line.\u003c/p>\n\u003cp>\"I mean, they look like a little smiley face,\" says George Kimbrell, the legal director for the Center for Food Safety, which has pushed for labeling. \"They're very pro-biotech, cartoonishly so, and to that extent are, you know, not just imparting information but instead are essentially propaganda for the industry.\"\u003c/p>\n\u003cp>Other options include a smiling sun, or a circle with growing plants.\u003c/p>\n\u003cp>The letters B-E stand for bioengineered — a term critics say is unfamiliar to the U.S. consumer, compared to more commonly used phrases like genetically engineered or GMO.\u003c/p>\n\u003cp>Grocery store shelves already have a lot of products with the label non-GMO, \u003ca href=\"https://www.nongmoproject.org/\">many of which\u003c/a> include an image of a butterfly on a blade of grass.\u003c/p>\n\u003cp>\"It's misleading and confusing to consumers to now switch that up and use a totally different term, bioengineered, that has not been the standard commonplace nomenclature for all of this time,\" says Kimbrell. He says he'd prefer these foods to be labeled with a circle saying \"G\" or \"GMO.\"\u003c/p>\n\u003cp>The USDA said it was not able to speak about the labels until they are finalized. \u003c/p>\n\u003cp>And industry representatives such as Nathan Fields, the director of biotechnology and crop inputs at the National Corn Growers Association, say the new term provides a clean slate.\u003c/p>\n\u003cp>\"There's some connotations around some of the terms that have been used that do cast the technology in a negative light,\" says Fields. \u003ca href=\"https://www.ers.usda.gov/data-products/adoption-of-genetically-engineered-crops-in-the-us/recent-trends-in-ge-adoption.aspx\">More than 90 percent\u003c/a> of the corn grown in the U.S. is genetically engineered, though Fields says he does not expect the labels to negatively impact the industry.\u003c/p>\n\u003cp>The National Corn Growers Association \u003ca href=\"http://www.ncga.com/news-and-resources/news-stories/article/2016/07/ncga-thanks-house-urges-presidential-action\">was supportive\u003c/a> when Congress passed the mandatory disclosure standards, in part because states such as Vermont were creating their own rules about labeling genetically engineered foods. Fields says they were concerned about a state-by-state patchwork of laws, preferring a single national standard.\u003c/p>\n\u003cp>Farmers have also grown more comfortable over time with the idea of labels, says \u003ca href=\"https://soygrowers.com/boardofdirectors/john-heisdorffer/\">John Heisdorffer\u003c/a>, a soybean producer and the director of the American Soybean Association, which has in the past come out against the idea. Soy, like corn, is also more than 90 percent genetically engineered. \"The product has been around for a long time,\" Heisdorffer says. \"You don't hear of any folks getting sick, or beyond that, through biotech.\u003cstrong>\"\u003c/strong>\u003c/p>\n\u003cp>Although long term risks are hard to pin down, scientists have not found hard evidence that GMO crops are any less healthy for humans to consume than other crops. That's what the National Academies of Sciences, Engineering, and Medicine \u003ca href=\"http://nas-sites.org/ge-crops/\">concluded in 2016\u003c/a> after reviewing more than 900 research papers on the topic.\u003c/p>\n\u003cp>Nevertheless, the public wants these labels. Polls show that a majority of Americans want to know whether their food is genetically engineered.\u003c/p>\n\u003cp>People make choices about what they eat for many reasons. \"The whole idea that people make decisions about what to put in their mouths simply on the basis of safety is, of course, ludicrous,\" says Glenn Stone, \u003ca href=\"https://anthropology.artsci.wustl.edu/stone_glenn\">a Washington University in St. Louis anthropology professor\u003c/a> who focuses on genetically modified crops.\u003c/p>\n\u003cp>This fight, he says, is about \"clashing visions of agriculture,\" where people concerned about the practices of powerful corporations such as Monsanto should be able to easily choose not to purchase those products.\u003c/p>\n\u003cp>That's a crucial point in the broader question about which products are going to be labeled. Genetically modified ingredients, says Kimbrell, are the \"tip of the spear as to the future of our food and the debate as a society that we're having about it, and how we produce it.\"\u003c/p>\n\u003cp>He and other labeling advocates want mandatory disclosures on products that contain \u003cem>highly refined \u003c/em>ingredients made with genetically engineered crops. For example, foods with canola oil or corn starch, where modified genetic material could not ultimately be detected. The USDA is still deciding.\u003c/p>\n\u003cp>But Kimbrell says that this would allow a huge number of products that use GMO-derived ingredients to not have a label. He says it doesn't matter what's detectable in the final product. It's how it was made to begin with.\u003c/p>\n\u003cp>Fields, from the National Corn Growers Association, has a different view. He thinks labeling highly refined products as GMO \"isn't necessarily completely honest, because there's nothing to trace back to bioengineering that occurred with that specific product.\"\u003c/p>\n\u003cp>It's also not certain that the USDA will require the label to actually say \"bioengineered.\" The proposal say that companies could simply use a QR code, a kind of barcode that a phone can scan, to disclose info about the product. Industry professionals say they are clear and easy to use.\u003c/p>\n\u003cp>But critics say scanning a code would be one more obstacle for people who want to know how their food is made.\u003c/p>\n\u003cp>\"People who aren't in a place where there's good wi-fi won't know if it's a GMO, and people who don't use smartphones won't know if it's a GMO and also people who are in a hurry won't know if it's a GMO,\" says Stone.\u003c/p>\n\u003cp>The public \u003ca href=\"https://www.usda.gov/media/press-releases/2018/05/03/usda-seeks-comments-proposed-rule-national-bioengineered-food\">has until July 3 to submit comments \u003c/a>on the USDA's proposal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018\u003ca href=\"http://www.npr.org/\"> NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Frozen Food Fan? As Sales Rise, Studies Show Frozen Produce Is As Healthy As Fresh",
"title": "Frozen Food Fan? As Sales Rise, Studies Show Frozen Produce Is As Healthy As Fresh",
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"content": "\u003cp>Americans are rediscovering the coldest aisle in the supermarket.\u003c/p>\n\u003cp>According to a new report, sales of frozen foods, including vegetables and prepared foods, are now on the rise following a multi-year slump.\u003c/p>\n\u003cp>The uptick is new — and modest. But growth \"is accelerating as consumers begin to see freezing as a way to preserve food with fewer negatives,\" concludes a report from RBC Capital Markets.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/05/20180517_atc_frozen_food_sales_on_the_rise.mp3\u003c/p>\n\u003cp>At a time when two-thirds of Americans say they \u003cem>want\u003c/em> to eat more vegetables, 85 percent of consumers fail to eat the minimum recommended amount. It's \"one of the widest disconnects in the world of eating,\" concludes the RBC report. Perhaps innovations in the frozen aisle could help narrow this divide.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Frozen produce already has several factors going for it: \"its affordability and its convenience,\" says Phil Lempert, editor of Supermarketguru.com. And given that the typical American family \u003ca href=\"https://www.npr.org/sections/thesalt/2015/09/23/441460163/don-t-toss-that-sour-milk-10-tips-cut-food-waste-in-your-kitchen\">tosses out\u003c/a> $1,500 worth of food yearly — normally after it goes bad in the fridge — frozen foods, which have a much longer shelf life, could help cut back on waste. \"People are more concerned about waste than ever before,\" Lempert says.\u003c/p>\n\u003cp>Big food companies are offering up new options in the frozen aisle. The RBC report points to the development of products such as veggie tots, an alternative to carbohydrate-heavy tater tots, and veggie rice, which is seen as a healthier alternative to white rice, which is a refined starch that can spike blood sugar.\u003c/p>\n\u003cp>Pinnacle Foods, which owns Birds Eye, has \u003ca href=\"https://www.birdseye.com/product/zucchini-lentil-pasta-3/\">launched\u003c/a> new pastas made from vegetables. And Green Giant, owned by B&G Foods, has\u003ca href=\"https://www.greengiant.com/veggie-spirals/\"> introduced\u003c/a> Veggie Spirals, made from beets, butternut squash, zucchini and carrots. Options like these may help \"increase vegetable eating occasions\" — and help maintain the growth momentum for frozen foods, the report concludes.\u003c/p>\n\u003cp>But, there are still headwinds facing the frozen food sector. Many Americans have heard the message that fresh is best. And the texture of frozen vegetables turns some people off.\u003c/p>\n\u003cp>\"Fresh and local is what they say tends to be healthier,\" shopper Olivia Mitchell told me as she shopped the aisles of a Trader Joe's with her baby in tow. Mitchell says she prefers to buy fresh produce, and she recently joined a CSA, so she's looking forward to deliveries of local produce this summer.\u003c/p>\n\u003cp>However, with two kids and a busy schedule, Mitchell acknowledges the convenience of frozen food. \"I buy frozen peas and okra,\" she says. She also buys frozen entrees that her husband takes for lunch.\u003c/p>\n\u003cp>As for the assumption that fresh is healthiest, it turns out that frozen produce can pack a punch when it comes to nutrition.\u003c/p>\n\u003cp>When you freeze fruits and vegetables, it locks in nutrients, and several studies have shown that this helps retain high levels of vitamins.\u003c/p>\n\u003cp>\"You can store them in the freezer for a year and the nutrient level pretty much stays the same,\" says plant scientist \u003ca href=\"https://www.mactavishwest.com.au/\">Hazel MacTavish-West\u003c/a>, who is a food industry consultant.\u003ca href=\"https://twitter.com/vegdoctor?lang=en\">\u003c/a>\u003c/p>\n\u003cp>She says many factors \u003ca href=\"http://www.fstjournal.org/features/28-2/fresh-vs-frozen-vegetables\">influence\u003c/a> the nutritional content of fruits and vegetables, but frozen produce tends to hold up pretty well.\u003c/p>\n\u003cp>Food scientists at the University of California, Davis, designed a study to compare the nutritional value of fresh and frozen produce. They measured the nutrients in samples of eight different kinds of fresh and frozen fruits and vegetables — including carrots, broccoli, spinach, peas and berries.\u003c/p>\n\u003cp>\"We were quite surprised to find there were no significant differences,\" says study author \u003ca href=\"https://foodscience.ucdavis.edu/people/diane-barrett\">Diane Barrett\u003c/a>, an emerita professor in the Department of Food Science & Technology at UC Davis.\u003c/p>\n\u003cp>\"Overall, the \u003ca href=\"http://www.affi.org/assets/resources/public/2014-bouzari-et-al-vitamin-retention-in-8-f-v-140.pdf\">frozen was as good as fresh,\u003c/a> and in some cases the frozen fruits and vegetables were better than fresh,\" Barrett says. For instance, most of the frozen fruits and vegetables had higher levels of vitamin E.\u003c/p>\n\u003cp>That study was funded by the Frozen Food Foundation, part of the American Frozen Food Institute. However, Barrett says the foundation did not dictate any of the parameters of the study. \"I designed the study, determined which analytical procedures to use, and interpreted the results,\" Barrett explains.\u003c/p>\n\u003cp>Barrett says frozen produce does lose some nutrients during processing, when it's blanched or steamed. But she says part of the reason the nutrition holds up well in frozen fruits and vegetables can be explained by how quickly it's frozen after harvest. \"Typically, the freezing facilities are very close to where the vegetables are grown, so within hours, [the vegetables] are frozen,\" she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Americans are rediscovering the coldest aisle in the supermarket.\u003c/p>\n\u003cp>According to a new report, sales of frozen foods, including vegetables and prepared foods, are now on the rise following a multi-year slump.\u003c/p>\n\u003cp>The uptick is new — and modest. But growth \"is accelerating as consumers begin to see freezing as a way to preserve food with fewer negatives,\" concludes a report from RBC Capital Markets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At a time when two-thirds of Americans say they \u003cem>want\u003c/em> to eat more vegetables, 85 percent of consumers fail to eat the minimum recommended amount. It's \"one of the widest disconnects in the world of eating,\" concludes the RBC report. Perhaps innovations in the frozen aisle could help narrow this divide.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Frozen produce already has several factors going for it: \"its affordability and its convenience,\" says Phil Lempert, editor of Supermarketguru.com. And given that the typical American family \u003ca href=\"https://www.npr.org/sections/thesalt/2015/09/23/441460163/don-t-toss-that-sour-milk-10-tips-cut-food-waste-in-your-kitchen\">tosses out\u003c/a> $1,500 worth of food yearly — normally after it goes bad in the fridge — frozen foods, which have a much longer shelf life, could help cut back on waste. \"People are more concerned about waste than ever before,\" Lempert says.\u003c/p>\n\u003cp>Big food companies are offering up new options in the frozen aisle. The RBC report points to the development of products such as veggie tots, an alternative to carbohydrate-heavy tater tots, and veggie rice, which is seen as a healthier alternative to white rice, which is a refined starch that can spike blood sugar.\u003c/p>\n\u003cp>Pinnacle Foods, which owns Birds Eye, has \u003ca href=\"https://www.birdseye.com/product/zucchini-lentil-pasta-3/\">launched\u003c/a> new pastas made from vegetables. And Green Giant, owned by B&G Foods, has\u003ca href=\"https://www.greengiant.com/veggie-spirals/\"> introduced\u003c/a> Veggie Spirals, made from beets, butternut squash, zucchini and carrots. Options like these may help \"increase vegetable eating occasions\" — and help maintain the growth momentum for frozen foods, the report concludes.\u003c/p>\n\u003cp>But, there are still headwinds facing the frozen food sector. Many Americans have heard the message that fresh is best. And the texture of frozen vegetables turns some people off.\u003c/p>\n\u003cp>\"Fresh and local is what they say tends to be healthier,\" shopper Olivia Mitchell told me as she shopped the aisles of a Trader Joe's with her baby in tow. Mitchell says she prefers to buy fresh produce, and she recently joined a CSA, so she's looking forward to deliveries of local produce this summer.\u003c/p>\n\u003cp>However, with two kids and a busy schedule, Mitchell acknowledges the convenience of frozen food. \"I buy frozen peas and okra,\" she says. She also buys frozen entrees that her husband takes for lunch.\u003c/p>\n\u003cp>As for the assumption that fresh is healthiest, it turns out that frozen produce can pack a punch when it comes to nutrition.\u003c/p>\n\u003cp>When you freeze fruits and vegetables, it locks in nutrients, and several studies have shown that this helps retain high levels of vitamins.\u003c/p>\n\u003cp>\"You can store them in the freezer for a year and the nutrient level pretty much stays the same,\" says plant scientist \u003ca href=\"https://www.mactavishwest.com.au/\">Hazel MacTavish-West\u003c/a>, who is a food industry consultant.\u003ca href=\"https://twitter.com/vegdoctor?lang=en\">\u003c/a>\u003c/p>\n\u003cp>She says many factors \u003ca href=\"http://www.fstjournal.org/features/28-2/fresh-vs-frozen-vegetables\">influence\u003c/a> the nutritional content of fruits and vegetables, but frozen produce tends to hold up pretty well.\u003c/p>\n\u003cp>Food scientists at the University of California, Davis, designed a study to compare the nutritional value of fresh and frozen produce. They measured the nutrients in samples of eight different kinds of fresh and frozen fruits and vegetables — including carrots, broccoli, spinach, peas and berries.\u003c/p>\n\u003cp>\"We were quite surprised to find there were no significant differences,\" says study author \u003ca href=\"https://foodscience.ucdavis.edu/people/diane-barrett\">Diane Barrett\u003c/a>, an emerita professor in the Department of Food Science & Technology at UC Davis.\u003c/p>\n\u003cp>\"Overall, the \u003ca href=\"http://www.affi.org/assets/resources/public/2014-bouzari-et-al-vitamin-retention-in-8-f-v-140.pdf\">frozen was as good as fresh,\u003c/a> and in some cases the frozen fruits and vegetables were better than fresh,\" Barrett says. For instance, most of the frozen fruits and vegetables had higher levels of vitamin E.\u003c/p>\n\u003cp>That study was funded by the Frozen Food Foundation, part of the American Frozen Food Institute. However, Barrett says the foundation did not dictate any of the parameters of the study. \"I designed the study, determined which analytical procedures to use, and interpreted the results,\" Barrett explains.\u003c/p>\n\u003cp>Barrett says frozen produce does lose some nutrients during processing, when it's blanched or steamed. But she says part of the reason the nutrition holds up well in frozen fruits and vegetables can be explained by how quickly it's frozen after harvest. \"Typically, the freezing facilities are very close to where the vegetables are grown, so within hours, [the vegetables] are frozen,\" she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Skokie, Ill., Has Great Bagels — And An Even Better Story Behind Them",
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"content": "\u003cp>When my mother passed away in Sarasota, Fla., my sisters and I had 48 hours to pack up her condo and book it back to our hometown of Skokie, Ill., for her funeral. Embarking on a road trip together across six states, we could only fixate on one thing: Kaufman's bagels and trays for the \u003cem>shiva\u003c/em> (the Jewish tradition of seven days of mourning after burial). When it came to our mother's shiva, my sisters and I held a long-standing promise to invest in the best bagels and trays at all cost.\u003cbr>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>There was just one problem: It was Passover, when Jews celebrate the great Exodus out of Egypt. As we careened toward our own personal Promised Land, we worried that Kaufman's, a famous 50-year-old kosher-style deli and Skokie institution on Dempster Street, would be closed for the holiday. After much begging and pleading over the phone, Kaufman's came through with its grand fish and deli meat trays featuring the finest Nova lox, thinly sliced corned beef, tuna salad, gefilte fish, chive cream cheese, herring, sturgeon, sable, egg salad, chopped liver, black olives and salty pickles.\u003c/p>\n\u003cp>But according to Jewish law, Jews are not allowed to eat bread over Passover in honor of those who fled Egypt before their bread could rise, so Kaufman's put the kibosh on bagels, much to our dismay. As grieving daughters, the need for bagels as a comfort food at our mom's shiva trumped any sort of allegiance to the Jewish laws of Passover. Suddenly, we had a bagel crisis on our hands.\u003c/p>\n\u003cp>Nearing Skokie limits, we put in a frantic call to New York Bagel & Bialy Corporation on Touhy Avenue, a Jewish delicatessen and bagel shop with locations in Skokie and neighboring Lincolnwood, and explained our situation. An assured voice on the line replied, \"We are open 24 hours a day, seven days a week. We never close. Never.\" My sisters and I breathed a collective sigh of relief, knowing that Skokie, \"the world's largest village\" just 15 minutes north of Chicago off the the Eden's Expressway, would not fail us as Chicagoland's ultimate spot for Jewish food.\u003c/p>\n\u003cp>Why Skokie? The town lives and breathes the story of Jewish survival, thanks to its history as a hub for Holocaust survivors in the post-World War II era. Kaufman's owner Bette Dworkin explains, \"Kaufman's was started by a survivor [Maury Kaufman] and when my family bought it in '84, the bulk of the staff were survivors, with numbers on their arms [tattoos used as identification in Nazi concentration camps during WWII]. There was the largest per capita number of survivors in Skokie for any community in the country [...] Kaufman's was a hangout for survivors.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the 1950s, Holocaust survivors arrived in Chicago seeking the embrace of an expanding and centuries-old Jewish community, with many settling in West Rogers Park. But the nearby suburb of Skokie, with relatively inexpensive plots, better schools, and a fast track to the city with the newly built Eden's Expressway in 1951 and the Chicago Transit Authority's \"Skokie Swift\" in 1964, attracted young Jewish families seeking more room and a better life.\u003c/p>\n\u003cp>Skokie synagogues sprouted alongside Jewish delis and quirky diners like Sam & Hy's and Barnum & Bagel on Dempster Street. In the late 1970s, when Nazis attempted to march in the predominantly Jewish suburb, Skokie became a \u003ca href=\"https://qz.com/640183/in-a-us-suburb-famous-for-its-battle-with-neo-nazis-donald-trump-brings-back-unwelcome-memories/\">hub of resistance\u003c/a> against Nazi extremism. By the mid-'90s, when I was in high school, Jews made up nearly half of Skokie's population of approximately 80,000. Between the 1950s and the 1970s, an estimated \u003ca href=\"https://www.momentmag.com/the-life-and-times-of-skokie/\">8,000 Holocaust survivors\u003c/a> called Skokie home.\u003c/p>\n\u003cp>Robbie Scher, manager of New York Bagel & Bialy, takes immense pride in his shop's bagel legacy. \"Back in 1962, there really weren't that many decent places for bagels. ... We've never been a kosher bakery, but what we do is a true New York bagel. A lot of people don't boil [bagels], they just bake it, but we boil, which gives it the shine, puffs it up and gives it that unique flavor with that crisp crust. It's just a good bagel, and that's what we do.\" Scher estimates that New York Bagel & Bialy easily produces 2 to 3 million bagels a year as one of the main wholesale bagel suppliers in the region.\u003c/p>\n\u003cp>Contrary to popular belief, it's more than just New York water that makes a bagel taste best. It's really just an undying commitment to the \u003ca href=\"https://www.npr.org/sections/thesalt/2015/05/21/405190434/chew-on-this-the-science-of-great-nyc-bagels-its-not-the-water\">boiling process\u003c/a>, and both Kaufman's and New York Bagel & Bialy honor it religiously.\u003c/p>\n\u003cp>Kaufman's owner Dworkin believes a good bagel is bound by ritual and process. Whether eaten warm out of the oven with a little butter, or toasted with a \u003cem>schmear\u003c/em> of Nova lox, chive cream cheese, and thinly sliced onion, cucumber and tomato, a bagel \"\u003cem>is not \u003c/em>a bread doughnut!\" as Dworkin notes. \"It should be dense, it should be crusty, it should be chewy.\"\u003c/p>\n\u003cp>Dating back to 17th century Eastern Europe, the \u003ca href=\"https://www.haaretz.com/.premium-doughs-and-don-ts-the-jewish-roots-of-the-bagel-1.5336753\">bagel\u003c/a> has become synonymous with the story of Jewish struggle and survival itself. Representing the circle of life, the bagel embodies the mystic — and we simply don't know who we'd be without a warm bagel embrace during life's most sacred occasions, from \u003cem>bris\u003c/em> (circumcision) to shiva.\u003c/p>\n\u003cp>Just like the Jewish people, the Skokie Jewish delis have had their trials.\u003c/p>\n\u003cp>From a 1980s salmonella scare and a 1990s union-busting case to a devastating fire in 2011, Kaufman's has had to reinvent itself against all odds. Rising from the ashes, Kaufman's now thrives as a robust sit-down delicatessen and bakery with delectable desserts and a huge menu of sandwiches, salads and Jewish comfort foods. Dworkin states proudly, \"We're in the business of memories. Our biggest competitors? Memories of your grandmother's gefilte fish.\"\u003c/p>\n\u003cp>Simply put, Kaufman's and New York Bagel & Bialy thrive because \"everybody loves a good bagel,\" Scher says. \"Plain, Mishmosh, Onion, Poppy, Sesame, those are our best sellers. We have people who come in from really far away — Israel, France, Wisconsin — and when you walk in here, you know, you just feel at home.\"\u003c/p>\n\u003cp>Surrounded by memories of our mother at our family home in Skokie, the presence of bagels — yes, even at Passover — was a blessing and a comfort. Bagels nourished us as we stumbled through grief's country. And so we grieved together, praising Skokie for our soul food. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When my mother passed away in Sarasota, Fla., my sisters and I had 48 hours to pack up her condo and book it back to our hometown of Skokie, Ill., for her funeral. Embarking on a road trip together across six states, we could only fixate on one thing: Kaufman's bagels and trays for the \u003cem>shiva\u003c/em> (the Jewish tradition of seven days of mourning after burial). When it came to our mother's shiva, my sisters and I held a long-standing promise to invest in the best bagels and trays at all cost.\u003cbr>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>There was just one problem: It was Passover, when Jews celebrate the great Exodus out of Egypt. As we careened toward our own personal Promised Land, we worried that Kaufman's, a famous 50-year-old kosher-style deli and Skokie institution on Dempster Street, would be closed for the holiday. After much begging and pleading over the phone, Kaufman's came through with its grand fish and deli meat trays featuring the finest Nova lox, thinly sliced corned beef, tuna salad, gefilte fish, chive cream cheese, herring, sturgeon, sable, egg salad, chopped liver, black olives and salty pickles.\u003c/p>\n\u003cp>But according to Jewish law, Jews are not allowed to eat bread over Passover in honor of those who fled Egypt before their bread could rise, so Kaufman's put the kibosh on bagels, much to our dismay. As grieving daughters, the need for bagels as a comfort food at our mom's shiva trumped any sort of allegiance to the Jewish laws of Passover. Suddenly, we had a bagel crisis on our hands.\u003c/p>\n\u003cp>Nearing Skokie limits, we put in a frantic call to New York Bagel & Bialy Corporation on Touhy Avenue, a Jewish delicatessen and bagel shop with locations in Skokie and neighboring Lincolnwood, and explained our situation. An assured voice on the line replied, \"We are open 24 hours a day, seven days a week. We never close. Never.\" My sisters and I breathed a collective sigh of relief, knowing that Skokie, \"the world's largest village\" just 15 minutes north of Chicago off the the Eden's Expressway, would not fail us as Chicagoland's ultimate spot for Jewish food.\u003c/p>\n\u003cp>Why Skokie? The town lives and breathes the story of Jewish survival, thanks to its history as a hub for Holocaust survivors in the post-World War II era. Kaufman's owner Bette Dworkin explains, \"Kaufman's was started by a survivor [Maury Kaufman] and when my family bought it in '84, the bulk of the staff were survivors, with numbers on their arms [tattoos used as identification in Nazi concentration camps during WWII]. There was the largest per capita number of survivors in Skokie for any community in the country [...] Kaufman's was a hangout for survivors.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the 1950s, Holocaust survivors arrived in Chicago seeking the embrace of an expanding and centuries-old Jewish community, with many settling in West Rogers Park. But the nearby suburb of Skokie, with relatively inexpensive plots, better schools, and a fast track to the city with the newly built Eden's Expressway in 1951 and the Chicago Transit Authority's \"Skokie Swift\" in 1964, attracted young Jewish families seeking more room and a better life.\u003c/p>\n\u003cp>Skokie synagogues sprouted alongside Jewish delis and quirky diners like Sam & Hy's and Barnum & Bagel on Dempster Street. In the late 1970s, when Nazis attempted to march in the predominantly Jewish suburb, Skokie became a \u003ca href=\"https://qz.com/640183/in-a-us-suburb-famous-for-its-battle-with-neo-nazis-donald-trump-brings-back-unwelcome-memories/\">hub of resistance\u003c/a> against Nazi extremism. By the mid-'90s, when I was in high school, Jews made up nearly half of Skokie's population of approximately 80,000. Between the 1950s and the 1970s, an estimated \u003ca href=\"https://www.momentmag.com/the-life-and-times-of-skokie/\">8,000 Holocaust survivors\u003c/a> called Skokie home.\u003c/p>\n\u003cp>Robbie Scher, manager of New York Bagel & Bialy, takes immense pride in his shop's bagel legacy. \"Back in 1962, there really weren't that many decent places for bagels. ... We've never been a kosher bakery, but what we do is a true New York bagel. A lot of people don't boil [bagels], they just bake it, but we boil, which gives it the shine, puffs it up and gives it that unique flavor with that crisp crust. It's just a good bagel, and that's what we do.\" Scher estimates that New York Bagel & Bialy easily produces 2 to 3 million bagels a year as one of the main wholesale bagel suppliers in the region.\u003c/p>\n\u003cp>Contrary to popular belief, it's more than just New York water that makes a bagel taste best. It's really just an undying commitment to the \u003ca href=\"https://www.npr.org/sections/thesalt/2015/05/21/405190434/chew-on-this-the-science-of-great-nyc-bagels-its-not-the-water\">boiling process\u003c/a>, and both Kaufman's and New York Bagel & Bialy honor it religiously.\u003c/p>\n\u003cp>Kaufman's owner Dworkin believes a good bagel is bound by ritual and process. Whether eaten warm out of the oven with a little butter, or toasted with a \u003cem>schmear\u003c/em> of Nova lox, chive cream cheese, and thinly sliced onion, cucumber and tomato, a bagel \"\u003cem>is not \u003c/em>a bread doughnut!\" as Dworkin notes. \"It should be dense, it should be crusty, it should be chewy.\"\u003c/p>\n\u003cp>Dating back to 17th century Eastern Europe, the \u003ca href=\"https://www.haaretz.com/.premium-doughs-and-don-ts-the-jewish-roots-of-the-bagel-1.5336753\">bagel\u003c/a> has become synonymous with the story of Jewish struggle and survival itself. Representing the circle of life, the bagel embodies the mystic — and we simply don't know who we'd be without a warm bagel embrace during life's most sacred occasions, from \u003cem>bris\u003c/em> (circumcision) to shiva.\u003c/p>\n\u003cp>Just like the Jewish people, the Skokie Jewish delis have had their trials.\u003c/p>\n\u003cp>From a 1980s salmonella scare and a 1990s union-busting case to a devastating fire in 2011, Kaufman's has had to reinvent itself against all odds. Rising from the ashes, Kaufman's now thrives as a robust sit-down delicatessen and bakery with delectable desserts and a huge menu of sandwiches, salads and Jewish comfort foods. Dworkin states proudly, \"We're in the business of memories. Our biggest competitors? Memories of your grandmother's gefilte fish.\"\u003c/p>\n\u003cp>Simply put, Kaufman's and New York Bagel & Bialy thrive because \"everybody loves a good bagel,\" Scher says. \"Plain, Mishmosh, Onion, Poppy, Sesame, those are our best sellers. We have people who come in from really far away — Israel, France, Wisconsin — and when you walk in here, you know, you just feel at home.\"\u003c/p>\n\u003cp>Surrounded by memories of our mother at our family home in Skokie, the presence of bagels — yes, even at Passover — was a blessing and a comfort. Bagels nourished us as we stumbled through grief's country. And so we grieved together, praising Skokie for our soul food. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Great American Read: Decadent Desserts Paired With Nostalgic Novels",
"title": "The Great American Read: Decadent Desserts Paired With Nostalgic Novels",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>100 contestants, 1 winner...no, this isn’t American Idol, this is \u003ca href=\"http://www.pbs.org/the-great-american-read/home/\">The Great American Read\u003c/a>! This year’s list of competitors is filled with classics and some fun newcomers, but you can’t read all 100 books on an empty stomach, right? It’s always fun imagining what the foods the characters are eating are like in real life, so we rounded up some of our favorite recipes tied to five books on The Great American Read list. We can’t offer up magical treats like Every Flavour Beans (Harry Potter) or Elven bread (Lord of the Rings), but the following sweet treats are pretty darn delicious and guaranteed to satisfy any munchies you have while getting through your novel. \u003c/p>\n\u003cfigure id=\"attachment_128191\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/handmaids.jpg\" alt=\"The Handmaid’s Tale and Strawberry Meyer Lemon Coffeecake.\" width=\"1920\" height=\"870\" class=\"size-full wp-image-128191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/handmaids.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/handmaids-160x73.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/handmaids-800x363.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/handmaids-768x348.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/handmaids-1020x462.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/handmaids-1200x544.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/handmaids-1180x535.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/handmaids-960x435.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/handmaids-240x109.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/handmaids-375x170.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/handmaids-520x236.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Handmaid’s Tale and Strawberry Meyer Lemon Coffeecake. \u003ccite>(Recipe: Kim Laidlaw, Photo: Wendy Goodfriend, Collage: Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/107930/easter-brunch-strawberry-meyer-lemon-coffeecake\">Strawberry Meyer Lemon Coffeecake\u003c/a>\u003c/h2>\n\u003cp>\u003cem>“Blessed be the fruit.”\u003c/em> Thanks to this \u003ca href=\"http://www.pbs.org/the-great-american-read/books/#/book/Handmaid's%20Tale%2C%20The\">\u003cem>The Handsmaid’s Tale\u003c/em>\u003c/a> greeting we can’t really look at fruit these days without a little shudder, but it doesn’t mean we should avoid eating the tasty little things! The novel takes place in a bleak world where the comforts we take for granted now like delicious foods or walking around in shorts is looked down on. That’s why we’re flipping the switch on this sad story by giving you a decadent fruit recipe to give you a little comfort while reading about Ofred’s sad plight.\u003c/p>\n\u003cfigure id=\"attachment_128193\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/outlander.jpg\" alt=\"Outlander and Lemony Shortbread.\" width=\"1920\" height=\"870\" class=\"size-full wp-image-128193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/outlander.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/outlander-160x73.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/outlander-800x363.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/outlander-768x348.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/outlander-1020x462.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/outlander-1200x544.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/outlander-1180x535.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/outlander-960x435.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/outlander-240x109.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/outlander-375x170.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/outlander-520x236.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outlander and Lemony Shortbread. \u003ccite>(Recipe: Kim Laidlaw, Photo: Wendy Goodfriend, Collage: Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/123208/christmas-cookies-lemony-shortbread\">Lemony Shortbread\u003c/a>\u003c/h2>\n\u003cp>We can’t provide attractive young men running around in kilts, but we can give you a tasty, easy-to-make-at-home shortbread recipe to eat while reading about said men in \u003ca href=\"http://www.pbs.org/the-great-american-read/books/#/book/Outlander%20(Series)\">\u003cem>Outlander\u003c/em>\u003c/a>! Shortbread has been around since the 1800s and is a big deal in Scotland. It’s pretty simple to make, but our version is as sweet as Jamie and Claire’s romance with a little lemon to give it a kick.\u003c/p>\n\u003cfigure id=\"attachment_128189\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/fiftyshades.jpg\" alt=\"Fifty Shades of Grey and Multigrain Pancakes with Rhubarb-Orange Compote and Greek Yogurt.\" width=\"1920\" height=\"870\" class=\"size-full wp-image-128189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/fiftyshades.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fiftyshades-160x73.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fiftyshades-800x363.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fiftyshades-768x348.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fiftyshades-1020x462.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fiftyshades-1200x544.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fiftyshades-1180x535.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fiftyshades-960x435.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fiftyshades-240x109.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fiftyshades-375x170.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fiftyshades-520x236.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fifty Shades of Grey and Multigrain Pancakes with Rhubarb-Orange Compote and Greek Yogurt. \u003ccite>(Recipe: Kim Laidlaw, Photo: Wendy Goodfriend, Collage: Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/95251/mothers-day-brunch-recipe-multigrain-pancakes-with-rhubarb-orange-compote-and-greek-yogurt\">Multigrain Pancakes with Rhubarb-Orange Compote and Greek Yogurt\u003c/a>\u003c/h2>\n\u003cp>In the long, drawn out course of the \u003ca href=\"http://www.pbs.org/the-great-american-read/books/#/book/Fifty%20Shades%20of%20Grey%20(Series)\">\u003cem>Fifty Shades of Grey\u003c/em>\u003c/a> series, breakfast appears enough times that we felt it deserved some time in the spotlight as much as Ana and Christian gets. Sure, we could have given you oysters, chocolates, or really anything that stereotypically would be associated with an erotic novel. But wouldn’t you rather have a great dish you can enjoy while reading \u003cem>50 Shades\u003c/em> or just on your couch watching \u003cem>The Bachelor\u003c/em>? Plus, our pancake recipe is a little ode to their trip to IHOP at the beginning of their “romance.”\u003c/p>\n\u003cfigure id=\"attachment_128190\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/gameofthrones.jpg\" alt=\"A Game of Thrones and Mini Meyer Lemon Curd Cupcakes.\" width=\"1920\" height=\"870\" class=\"size-full wp-image-128190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/gameofthrones.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/gameofthrones-160x73.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/gameofthrones-800x363.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/gameofthrones-768x348.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/gameofthrones-1020x462.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/gameofthrones-1200x544.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/gameofthrones-1180x535.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/gameofthrones-960x435.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/gameofthrones-240x109.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/gameofthrones-375x170.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/gameofthrones-520x236.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Game of Thrones and Mini Meyer Lemon Curd Cupcakes. \u003ccite>(Recipe: Kim Laidlaw, Photo: Wendy Goodfriend, Collage: Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/105328/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes\">Mini Meyer Lemon Curd Cupcakes\u003c/a>\u003c/h2>\n\u003cp>When you play the \u003ca href=\"http://www.pbs.org/the-great-american-read/books/#/book/Game%20of%20Thrones%20(Series)\">\u003cem>Game of Thrones\u003c/em>\u003c/a>, you win or you die...thank god we are all winners when it comes to these Mini Meyer Lemon Curd Cupcakes. If you didn’t know, Sansa Stark’s favorite snack is little lemon cakes, and you’ll feel like a queen (or king) munching on these decadent little treats while reading about White Walkers, dragons, and intense battles.\u003c/p>\n\u003cfigure id=\"attachment_128192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/harrypotter.jpg\" alt=\"Harry Potter and the Sorceror’s Stone and Double Chocolate Brownies.\" width=\"1920\" height=\"870\" class=\"size-full wp-image-128192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/harrypotter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/harrypotter-160x73.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/harrypotter-800x363.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/harrypotter-768x348.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/harrypotter-1020x462.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/harrypotter-1200x544.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/harrypotter-1180x535.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/harrypotter-960x435.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/harrypotter-240x109.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/harrypotter-375x170.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/harrypotter-520x236.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Harry Potter and the Sorceror’s Stone and Double Chocolate Brownies. \u003ccite>(Recipe: Kim Laidlaw, Photo: Wendy Goodfriend, Collage: Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/98043/feed-your-chocolate-obsession-with-double-chocolate-brownies\">Double Chocolate Brownies\u003c/a>\u003c/h2>\n\u003cp>In the Wizarding World of \u003ca href=\"http://www.pbs.org/the-great-american-read/books/#/book/Harry%20Potter%20(Series)\">\u003cem>Harry Potter\u003c/em>\u003c/a>, chocolate helps Harry and his friends recuperate after facing Dementors. Chocolate might not heal all wounds, but it sometimes can be so delicious that we forget it’s not actually a magical substance. For \u003cem>Harry Potter\u003c/em> fans, the line between fiction and reality when it comes to this tasty sweet is especially thin, and this decadent Double Chocolate Brownies recipe pairs perfectly with the books!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>100 contestants, 1 winner...no, this isn’t American Idol, this is \u003ca href=\"http://www.pbs.org/the-great-american-read/home/\">The Great American Read\u003c/a>! This year’s list of competitors is filled with classics and some fun newcomers, but you can’t read all 100 books on an empty stomach, right? It’s always fun imagining what the foods the characters are eating are like in real life, so we rounded up some of our favorite recipes tied to five books on The Great American Read list. We can’t offer up magical treats like Every Flavour Beans (Harry Potter) or Elven bread (Lord of the Rings), but the following sweet treats are pretty darn delicious and guaranteed to satisfy any munchies you have while getting through your novel. \u003c/p>\n\u003cfigure id=\"attachment_128191\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/handmaids.jpg\" alt=\"The Handmaid’s Tale and Strawberry Meyer Lemon Coffeecake.\" width=\"1920\" height=\"870\" class=\"size-full wp-image-128191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/handmaids.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/handmaids-160x73.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/handmaids-800x363.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/handmaids-768x348.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/handmaids-1020x462.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/handmaids-1200x544.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/handmaids-1180x535.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/handmaids-960x435.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/handmaids-240x109.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/handmaids-375x170.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/handmaids-520x236.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Handmaid’s Tale and Strawberry Meyer Lemon Coffeecake. \u003ccite>(Recipe: Kim Laidlaw, Photo: Wendy Goodfriend, Collage: Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/107930/easter-brunch-strawberry-meyer-lemon-coffeecake\">Strawberry Meyer Lemon Coffeecake\u003c/a>\u003c/h2>\n\u003cp>\u003cem>“Blessed be the fruit.”\u003c/em> Thanks to this \u003ca href=\"http://www.pbs.org/the-great-american-read/books/#/book/Handmaid's%20Tale%2C%20The\">\u003cem>The Handsmaid’s Tale\u003c/em>\u003c/a> greeting we can’t really look at fruit these days without a little shudder, but it doesn’t mean we should avoid eating the tasty little things! The novel takes place in a bleak world where the comforts we take for granted now like delicious foods or walking around in shorts is looked down on. That’s why we’re flipping the switch on this sad story by giving you a decadent fruit recipe to give you a little comfort while reading about Ofred’s sad plight.\u003c/p>\n\u003cfigure id=\"attachment_128193\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/outlander.jpg\" alt=\"Outlander and Lemony Shortbread.\" width=\"1920\" height=\"870\" class=\"size-full wp-image-128193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/outlander.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/outlander-160x73.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/outlander-800x363.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/outlander-768x348.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/outlander-1020x462.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/outlander-1200x544.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/outlander-1180x535.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/outlander-960x435.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/outlander-240x109.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/outlander-375x170.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/outlander-520x236.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outlander and Lemony Shortbread. \u003ccite>(Recipe: Kim Laidlaw, Photo: Wendy Goodfriend, Collage: Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/123208/christmas-cookies-lemony-shortbread\">Lemony Shortbread\u003c/a>\u003c/h2>\n\u003cp>We can’t provide attractive young men running around in kilts, but we can give you a tasty, easy-to-make-at-home shortbread recipe to eat while reading about said men in \u003ca href=\"http://www.pbs.org/the-great-american-read/books/#/book/Outlander%20(Series)\">\u003cem>Outlander\u003c/em>\u003c/a>! Shortbread has been around since the 1800s and is a big deal in Scotland. It’s pretty simple to make, but our version is as sweet as Jamie and Claire’s romance with a little lemon to give it a kick.\u003c/p>\n\u003cfigure id=\"attachment_128189\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/fiftyshades.jpg\" alt=\"Fifty Shades of Grey and Multigrain Pancakes with Rhubarb-Orange Compote and Greek Yogurt.\" width=\"1920\" height=\"870\" class=\"size-full wp-image-128189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/fiftyshades.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fiftyshades-160x73.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fiftyshades-800x363.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fiftyshades-768x348.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fiftyshades-1020x462.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fiftyshades-1200x544.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fiftyshades-1180x535.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fiftyshades-960x435.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fiftyshades-240x109.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fiftyshades-375x170.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fiftyshades-520x236.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fifty Shades of Grey and Multigrain Pancakes with Rhubarb-Orange Compote and Greek Yogurt. \u003ccite>(Recipe: Kim Laidlaw, Photo: Wendy Goodfriend, Collage: Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/95251/mothers-day-brunch-recipe-multigrain-pancakes-with-rhubarb-orange-compote-and-greek-yogurt\">Multigrain Pancakes with Rhubarb-Orange Compote and Greek Yogurt\u003c/a>\u003c/h2>\n\u003cp>In the long, drawn out course of the \u003ca href=\"http://www.pbs.org/the-great-american-read/books/#/book/Fifty%20Shades%20of%20Grey%20(Series)\">\u003cem>Fifty Shades of Grey\u003c/em>\u003c/a> series, breakfast appears enough times that we felt it deserved some time in the spotlight as much as Ana and Christian gets. Sure, we could have given you oysters, chocolates, or really anything that stereotypically would be associated with an erotic novel. But wouldn’t you rather have a great dish you can enjoy while reading \u003cem>50 Shades\u003c/em> or just on your couch watching \u003cem>The Bachelor\u003c/em>? Plus, our pancake recipe is a little ode to their trip to IHOP at the beginning of their “romance.”\u003c/p>\n\u003cfigure id=\"attachment_128190\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/gameofthrones.jpg\" alt=\"A Game of Thrones and Mini Meyer Lemon Curd Cupcakes.\" width=\"1920\" height=\"870\" class=\"size-full wp-image-128190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/gameofthrones.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/gameofthrones-160x73.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/gameofthrones-800x363.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/gameofthrones-768x348.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/gameofthrones-1020x462.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/gameofthrones-1200x544.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/gameofthrones-1180x535.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/gameofthrones-960x435.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/gameofthrones-240x109.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/gameofthrones-375x170.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/gameofthrones-520x236.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Game of Thrones and Mini Meyer Lemon Curd Cupcakes. \u003ccite>(Recipe: Kim Laidlaw, Photo: Wendy Goodfriend, Collage: Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/105328/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes\">Mini Meyer Lemon Curd Cupcakes\u003c/a>\u003c/h2>\n\u003cp>When you play the \u003ca href=\"http://www.pbs.org/the-great-american-read/books/#/book/Game%20of%20Thrones%20(Series)\">\u003cem>Game of Thrones\u003c/em>\u003c/a>, you win or you die...thank god we are all winners when it comes to these Mini Meyer Lemon Curd Cupcakes. If you didn’t know, Sansa Stark’s favorite snack is little lemon cakes, and you’ll feel like a queen (or king) munching on these decadent little treats while reading about White Walkers, dragons, and intense battles.\u003c/p>\n\u003cfigure id=\"attachment_128192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/harrypotter.jpg\" alt=\"Harry Potter and the Sorceror’s Stone and Double Chocolate Brownies.\" width=\"1920\" height=\"870\" class=\"size-full wp-image-128192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/harrypotter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/harrypotter-160x73.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/harrypotter-800x363.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/harrypotter-768x348.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/harrypotter-1020x462.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/harrypotter-1200x544.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/harrypotter-1180x535.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/harrypotter-960x435.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/harrypotter-240x109.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/harrypotter-375x170.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/harrypotter-520x236.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Harry Potter and the Sorceror’s Stone and Double Chocolate Brownies. \u003ccite>(Recipe: Kim Laidlaw, Photo: Wendy Goodfriend, Collage: Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.kqed.org/bayareabites/98043/feed-your-chocolate-obsession-with-double-chocolate-brownies\">Double Chocolate Brownies\u003c/a>\u003c/h2>\n\u003cp>In the Wizarding World of \u003ca href=\"http://www.pbs.org/the-great-american-read/books/#/book/Harry%20Potter%20(Series)\">\u003cem>Harry Potter\u003c/em>\u003c/a>, chocolate helps Harry and his friends recuperate after facing Dementors. Chocolate might not heal all wounds, but it sometimes can be so delicious that we forget it’s not actually a magical substance. For \u003cem>Harry Potter\u003c/em> fans, the line between fiction and reality when it comes to this tasty sweet is especially thin, and this decadent Double Chocolate Brownies recipe pairs perfectly with the books!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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