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"content": "\u003cp>It's 2016. Stephanie Strom, a reporter at The New York Times, gets a hot tip from some of her Wall Street contacts. They're big investors, including hedge funds.\u003c/p>\n\u003cp>They tell her that some aggressive investors — they don't say exactly who — have made a big bet against chicken companies. Those investors think chicken companies have grown too fast, and the nation is headed for a glut of chicken.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180517_me_a_story_about_wall_street_hedge_funds_and_the_chicken_business.mp3\u003c/p>\n\u003cp>\"They were betting that the price of chicken was going to fall,\" Strom recalls; chicken companies' profits would disappear, and their stock price also would take a hit.\u003c/p>\n\u003cp>These investors had \"shorted the stock,\" Strom says. They'd put big money behind their bet that the stocks of chicken companies like Tyson Foods, Pilgrim's Pride, or Sanderson Farms would fall in value.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They were frustrated, though, because that bet wasn't paying off. \"When you went to the grocery store, the price was either stable or even going up slightly. Which was probably driving those guys crazy!\" Strom says.\u003c/p>\n\u003cp>But they had a possible explanation. Chicken companies, they thought, were keeping prices artificially high, and they were doing it by taking advantage of a guy sitting in an office at the Georgia Department of Agriculture.\u003c/p>\n\u003cp>That guy's name? Arty Schronce.\u003c/p>\n\u003cp>Schronce was the department's gardening expert. He wrote a column called Arty's Garden. Occasionally, he'd celebrate Georgia's native flowers in videos that look like they were shot on a cell phone.\u003c/p>\n\u003cp>In 2012, though, he'd taken on a new job. He was the man in charge of Georgia's Poultry Marketing News.\u003c/p>\n\u003cp>This was a low-tech operation; Schronce just called big chicken companies operating in Georgia and ask what they were selling drumsticks and thighs and whole birds for that week. He put the average price in a newsletter and sent it out.\u003c/p>\n\u003cp>And because Georgia is the biggest chicken producing state in the country, Arty's prices were used across the industry. Sometimes they were part of a formula that supermarkets or big chain restaurants used to set the price that they paid for their chicken.\u003c/p>\n\u003cp>Those frustrated Wall Street investors noticed, near the end of 2015 and the beginning of 2016, that Arty's numbers looked strange. Other indexes of chicken prices, such as one published by the U.S. Department of Agriculture, had fallen sharply. Arty's numbers didn't fall. They were 30 percent or even 50 percent higher than other chicken indexes.\u003c/p>\n\u003cp>So the Wall Street guys hired a lawyer to start investigating.\u003c/p>\n\u003cp>And eventually, that lawyer got his hands on a document. A memo that Arty Schronce wrote to himself about this chicken price index.\u003c/p>\n\u003cp>It was a bombshell.\u003c/p>\n\u003cp>In this memo, Arty Schronce wrote that he didn't believe his own index anymore. When he called the chicken companies and asked for prices, they said things like, \"Just keep 'em the same.\"\u003c/p>\n\u003cp>Arty just had to trust them; that's how this worked. Even though millions of dollars depended on those numbers, nobody had ever asked for invoices to verify that chicken sales actually happened at those quoted prices. The companies could have been making up those numbers, keeping prices high.\u003c/p>\n\u003cp>Schronce writes that he had \"come to question the validity of some of the information provided.\" And he thought that the state of Georgia should not be running this index. The department should shut it down, he wrote, or transfer it to someone else and have them take responsibility for it.\u003c/p>\n\u003cp>Basically, this memo appeared to confirm the hedge funds' theory that chicken companies were fixing prices.\u003c/p>\n\u003cp>Within a day of the lawyer getting that memo, it had been passed on to the \u003cem>Washington Post\u003c/em>.\u003c/p>\n\u003cp>When it was \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2016/11/17/internal-document-supports-argument-that-u-s-chicken-prices-have-been-artificially-inflated-for-years/?utm_term=.a655ab410431\">published\u003c/a>, it destroyed the reputation of that price index. The Georgia Department of Agriculture stopped publishing it. This, of course, is what Arty Schronce had proposed in his memo. But some short-selling, profit-seeking Wall Street guys made it happen.\u003c/p>\n\u003cp>So the Georgia price index went away — and the funny thing is, chicken prices still didn't fall.\u003c/p>\n\u003cp>There are two competing theories to explain this.\u003c/p>\n\u003cp>One theory is, big supermarkets just ignored Georgia's price index when the numbers didn't seem right, and instead negotiated prices on their own. If that's what happened, any attempt to fix prices didn't work, and nobody got hurt.\u003c/p>\n\u003cp>But other people — including some big chicken buyers — maintain that there really was price-fixing, and chicken prices didn't fall because the companies that dominate the chicken business found other ways to prop up prices.\u003c/p>\n\u003cp>This is the central allegation in a \u003ca href=\"https://www.npr.org/sections/thesalt/2018/02/06/583806552/big-food-versus-big-chicken-lawsuits-allege-processors-conspired-to-fix-bird-pri\">lawsuit\u003c/a> that a bunch of those big chicken buyers, such as supermarkets and restaurants, have filed against the big chicken producers.\u003c/p>\n\u003cp>The poultry companies deny the accusations. That case could take years to resolve.\u003c/p>\n\u003cp>As for Arty Schronce, he's now retired from the Georgia Department of Agriculture. I tried to reach him for this story, but he didn't return my calls and letters. Hopefully, he's somewhere peacefully tending his garden. \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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They were frustrated, though, because that bet wasn't paying off. \"When you went to the grocery store, the price was either stable or even going up slightly. Which was probably driving those guys crazy!\" Strom says.\u003c/p>\n\u003cp>But they had a possible explanation. Chicken companies, they thought, were keeping prices artificially high, and they were doing it by taking advantage of a guy sitting in an office at the Georgia Department of Agriculture.\u003c/p>\n\u003cp>That guy's name? Arty Schronce.\u003c/p>\n\u003cp>Schronce was the department's gardening expert. He wrote a column called Arty's Garden. Occasionally, he'd celebrate Georgia's native flowers in videos that look like they were shot on a cell phone.\u003c/p>\n\u003cp>In 2012, though, he'd taken on a new job. He was the man in charge of Georgia's Poultry Marketing News.\u003c/p>\n\u003cp>This was a low-tech operation; Schronce just called big chicken companies operating in Georgia and ask what they were selling drumsticks and thighs and whole birds for that week. He put the average price in a newsletter and sent it out.\u003c/p>\n\u003cp>And because Georgia is the biggest chicken producing state in the country, Arty's prices were used across the industry. Sometimes they were part of a formula that supermarkets or big chain restaurants used to set the price that they paid for their chicken.\u003c/p>\n\u003cp>Those frustrated Wall Street investors noticed, near the end of 2015 and the beginning of 2016, that Arty's numbers looked strange. Other indexes of chicken prices, such as one published by the U.S. Department of Agriculture, had fallen sharply. Arty's numbers didn't fall. They were 30 percent or even 50 percent higher than other chicken indexes.\u003c/p>\n\u003cp>So the Wall Street guys hired a lawyer to start investigating.\u003c/p>\n\u003cp>And eventually, that lawyer got his hands on a document. A memo that Arty Schronce wrote to himself about this chicken price index.\u003c/p>\n\u003cp>It was a bombshell.\u003c/p>\n\u003cp>In this memo, Arty Schronce wrote that he didn't believe his own index anymore. When he called the chicken companies and asked for prices, they said things like, \"Just keep 'em the same.\"\u003c/p>\n\u003cp>Arty just had to trust them; that's how this worked. Even though millions of dollars depended on those numbers, nobody had ever asked for invoices to verify that chicken sales actually happened at those quoted prices. The companies could have been making up those numbers, keeping prices high.\u003c/p>\n\u003cp>Schronce writes that he had \"come to question the validity of some of the information provided.\" And he thought that the state of Georgia should not be running this index. The department should shut it down, he wrote, or transfer it to someone else and have them take responsibility for it.\u003c/p>\n\u003cp>Basically, this memo appeared to confirm the hedge funds' theory that chicken companies were fixing prices.\u003c/p>\n\u003cp>Within a day of the lawyer getting that memo, it had been passed on to the \u003cem>Washington Post\u003c/em>.\u003c/p>\n\u003cp>When it was \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2016/11/17/internal-document-supports-argument-that-u-s-chicken-prices-have-been-artificially-inflated-for-years/?utm_term=.a655ab410431\">published\u003c/a>, it destroyed the reputation of that price index. The Georgia Department of Agriculture stopped publishing it. This, of course, is what Arty Schronce had proposed in his memo. But some short-selling, profit-seeking Wall Street guys made it happen.\u003c/p>\n\u003cp>So the Georgia price index went away — and the funny thing is, chicken prices still didn't fall.\u003c/p>\n\u003cp>There are two competing theories to explain this.\u003c/p>\n\u003cp>One theory is, big supermarkets just ignored Georgia's price index when the numbers didn't seem right, and instead negotiated prices on their own. If that's what happened, any attempt to fix prices didn't work, and nobody got hurt.\u003c/p>\n\u003cp>But other people — including some big chicken buyers — maintain that there really was price-fixing, and chicken prices didn't fall because the companies that dominate the chicken business found other ways to prop up prices.\u003c/p>\n\u003cp>This is the central allegation in a \u003ca href=\"https://www.npr.org/sections/thesalt/2018/02/06/583806552/big-food-versus-big-chicken-lawsuits-allege-processors-conspired-to-fix-bird-pri\">lawsuit\u003c/a> that a bunch of those big chicken buyers, such as supermarkets and restaurants, have filed against the big chicken producers.\u003c/p>\n\u003cp>The poultry companies deny the accusations. That case could take years to resolve.\u003c/p>\n\u003cp>As for Arty Schronce, he's now retired from the Georgia Department of Agriculture. I tried to reach him for this story, but he didn't return my calls and letters. 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"disqusTitle": "Warming Waters Push Fish To Cooler Climes, Out Of Some Fishermen's Reach",
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"content": "\u003cp>The oceans are getting warmer and fish are noticing. Many that live along U.S. coastlines are moving to cooler water. New research predicts that will continue, with potentially serious consequences for the fishing industry.\u003c/p>\n\u003cp>Fish can be as picky about their water temperature as Goldilocks was about her porridge. Ecologist \u003ca href=\"http://pinsky.marine.rutgers.edu/\">Malin Pinsky of Rutgers University \u003c/a>says a warming climate is heating up their coastal habitats. \"Here in North American waters,\" he says, \"that means fish and other marine animals, their habitat is shifting further north quite rapidly.\"\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180517_me_warming_waters_push_fish_to_cooler_climes_out_of_some_fishermens_reach.mp3\u003c/p>\n\u003cp>Pinsky studied 686 marine species ranging from bass and flounder to crab and lobster. He projected how much warmer oceans would get over the next 80 years, using various scenarios for emissions of greenhouse gases and the rate of global warming. Then he projected how fish species would probably react to that based on what they've been doing already. \"And [with] about 450 of those,\" he says, \"we have high certainty in terms of how far they are going to shift in the future.\"\u003c/p>\n\u003cp>Some would move just a few miles. Others, like the Alaskan snow crab that gained fame on the television show \u003cem>Deadliest Catch\u003c/em>, a lot more. \"They're projected to move up to 900 miles farther north, really dramatic changes for a species that's very important,\" says Pinsky.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In a \u003ca href=\"https://www.eurekalert.org/pub_releases/2018-05/p-sph050918.php\">research paper\u003c/a> in the journal \u003cem>PLOS One,\u003c/em> he says there's a lot of uncertainty in how fast this will happen. If the climate doesn't warm up too much, fish may take their time and not move too far. If it warms a lot, the fish will move farther and probably faster.\u003c/p>\n\u003cp>But even a shift of a couple hundred miles can put fish or lobster out of range for small boats with limited fuel and time to get to a new fish habitat. And it's a serious problem for organizations that manage fish stocks.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mafmc.org/council-staff/rich-seagraves\">Richard Seagraves \u003c/a>is a scientist formerly with the Mid-Atlantic Fishery Management Council (and a co-author on the Pinsky paper). He notes that for fish like summer flounder, each state gets a quota — a catch limit — based on where fish \u003cem>used\u003c/em> to be, decades ago. \"Some of the Southern states are having trouble catching their quota,\" Seagraves says, \"and states to the north have more availability of fish.\" The fish, he says, are already moving north.\u003c/p>\n\u003cp>Seagraves says natural variation in coastal ocean temperatures already gives headaches to managers of fisheries. He says climate change will make their job even harder. \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>The oceans are getting warmer and fish are noticing. Many that live along U.S. coastlines are moving to cooler water. New research predicts that will continue, with potentially serious consequences for the fishing industry.\u003c/p>\n\u003cp>Fish can be as picky about their water temperature as Goldilocks was about her porridge. Ecologist \u003ca href=\"http://pinsky.marine.rutgers.edu/\">Malin Pinsky of Rutgers University \u003c/a>says a warming climate is heating up their coastal habitats. \"Here in North American waters,\" he says, \"that means fish and other marine animals, their habitat is shifting further north quite rapidly.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pinsky studied 686 marine species ranging from bass and flounder to crab and lobster. He projected how much warmer oceans would get over the next 80 years, using various scenarios for emissions of greenhouse gases and the rate of global warming. Then he projected how fish species would probably react to that based on what they've been doing already. \"And [with] about 450 of those,\" he says, \"we have high certainty in terms of how far they are going to shift in the future.\"\u003c/p>\n\u003cp>Some would move just a few miles. Others, like the Alaskan snow crab that gained fame on the television show \u003cem>Deadliest Catch\u003c/em>, a lot more. \"They're projected to move up to 900 miles farther north, really dramatic changes for a species that's very important,\" says Pinsky.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a \u003ca href=\"https://www.eurekalert.org/pub_releases/2018-05/p-sph050918.php\">research paper\u003c/a> in the journal \u003cem>PLOS One,\u003c/em> he says there's a lot of uncertainty in how fast this will happen. If the climate doesn't warm up too much, fish may take their time and not move too far. If it warms a lot, the fish will move farther and probably faster.\u003c/p>\n\u003cp>But even a shift of a couple hundred miles can put fish or lobster out of range for small boats with limited fuel and time to get to a new fish habitat. And it's a serious problem for organizations that manage fish stocks.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mafmc.org/council-staff/rich-seagraves\">Richard Seagraves \u003c/a>is a scientist formerly with the Mid-Atlantic Fishery Management Council (and a co-author on the Pinsky paper). He notes that for fish like summer flounder, each state gets a quota — a catch limit — based on where fish \u003cem>used\u003c/em> to be, decades ago. \"Some of the Southern states are having trouble catching their quota,\" Seagraves says, \"and states to the north have more availability of fish.\" The fish, he says, are already moving north.\u003c/p>\n\u003cp>Seagraves says natural variation in coastal ocean temperatures already gives headaches to managers of fisheries. He says climate change will make their job even harder. \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": "Table Talk: Visit the Newly Opened Stonemill Matcha and Cento Osteria, Enjoy Unique Food & Wine Events and a Midweek Meal",
"title": "Table Talk: Visit the Newly Opened Stonemill Matcha and Cento Osteria, Enjoy Unique Food & Wine Events and a Midweek Meal",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week brings two exciting and rather delicious new openings (Stonemill Matcha on Valencia and Cento Osteria on the Embarcadero), plus a special visit from food writer Diana Henry to celebrate her new book, a Somm Takeover at Foreign Cinema with Scribe Winery, and I share a midweek meal that’s easy on the wallet.\u003c/p>\n\u003cfigure id=\"attachment_128024\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-128024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1.jpg\" alt=\"The serene interior of the new Stonemill Matcha on Valencia.\" width=\"1280\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The serene interior of the new Stonemill Matcha on Valencia. \u003ccite>(Stonemill Matcha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Stonemill Matcha Opens on Valencia\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Stonemill+Matcha/@37.7639893,-122.4238261,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f8e03271a97:0x961ecd6a4feb7941!8m2!3d37.7639851!4d-122.4216321\">561 Valencia St., San Francisco\u003c/a>\u003cbr>\nOpen daily 8am–6pm\u003c/p>\n\u003cp>It could be tough to open a new business in a place that was as adored as Bar Tartine, but fortunately \u003ca href=\"https://stonemillmatcha.com/\">\u003cstrong>Stonemill Matcha\u003c/strong>\u003c/a> is so utterly delicious that people will be quick to welcome it. This is not yet another frozen matcha latte shop, it’s an extremely well-conceived café. The founder, Eijiro Tsukada, is committed to featuring high-quality, stone-ground matcha from Kyoto, Japan, and it’s available in a variety of drinks, from ginger matcha lattes to sparkling matcha with yuzu to hand-whisked matcha (you can also buy their matcha and your own little whisk in the retail area, along with handmade ceramics by Japanese and local artisans). Tea lovers will also enjoy genmaicha on tap and cold-brew sencha.\u003c/p>\n\u003cfigure id=\"attachment_128026\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128026\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/stonemill-okayu-new.jpg\" alt=\"The homey chicken oyaku is perfect for a hearty breakfast or lunch.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The homey chicken oyaku is perfect for a hearty breakfast or lunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But you don’t want to just come here for matcha and tea: you actually should show up hungry. The savory menu from \u003cstrong>chef Keisuke Akabori\u003c/strong> includes their chicken oyaku, a homey Japanese version of congee (rice porridge), with chicken roulade, pickled wakame, egg, mixed mushrooms, and green onion ($13); a soy-marinated pork katsu sandwich with housemade tonkatsu sauce and cabbage on fluffy milk bread ($14); and an entirely vegan salad with spring vegetables and barley that gets a note of creaminess from a turnip puree, dressed in a yuzu and miso vinaigrette ($11).\u003c/p>\n\u003cp>The pastry and dessert treats in the case are quite extraordinary—the talented \u003cstrong>Mikiko Yui \u003c/strong>(previously State Bird Provisions, Coi) offers an array of seasonal treats that have a refined Cal-Japanese aesthetic, with some French pastry DNA, and playfulness too. There are black sesame (my favorite) and matcha cream puffs that creatively feature two kinds of dough, and the chocolate tart I tried is one of the best I’ve had, with a crisp layer of \u003cem>feuilletine \u003c/em>at the base, sesame, and kinako (soybean) flour. Chocolate lovers, get it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll find more traditional treats like strawberry mochi (made with Dirty Girl strawberries), the vibrant matcha matcha mochi, and cherry blossom/sakura mochi. There’s also a yuzu meringue tart with matcha, and a fluffy Swiss roll cake with coconut cream. Hopefully you go with someone who likes to share. Bring cookies home for later, like the “matcharelli” (a spin on Italian ricciarelli, a type of macaron that has the best chewy-crisp texture—really, these cookies will blow your mind).\u003c/p>\n\u003cp>Through a special partnership with \u003cstrong>Tartine Manufactory\u003c/strong>, you’ll also find a kinako and orange morning bun (who knew that perfect breakfast treat could be improved?), chashu Danish with a touch of mustard and fine seaweed powder, a furikake everything croissant (you guys, it’s stuffed with cream cheese and it’s marvelous), and an exclusive matcha croissant. Carb heaven.\u003c/p>\n\u003cp>The space is simple and serene, with a minimalistic style conceived by Tolleson creative agency and Studio BBA. There are banquettes, soft tones of blue, natural wood tones, and ceramics from local and Japanese potters.\u003c/p>\n\u003cfigure id=\"attachment_128028\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-128028\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cento-interior.jpg\" alt=\"The handsome interior of Cento Osteria.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The handsome interior of Cento Osteria. \u003ccite>(Nadia Andreini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cento Osteria Opens on the Embarcadero\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/CENTO+OSTERIA/@37.7847584,-122.39061,17z/data=!3m1!4b1!4m5!3m4!1s0x80858077124d4015:0x38e0f45f5bde6793!8m2!3d37.7847542!4d-122.388416\">100 Brannan St., San Francisco\u003c/a>\u003cbr>\nMon-Thu 5:30-10pm; Fri-Sat 5:30-11pm; Sun 5-9:30pm\u003c/p>\n\u003cp>Now open on the Embarcadero is \u003ca href=\"https://www.centoosteria.com/\">\u003cstrong>Cento Osteria\u003c/strong>\u003c/a>, chef Donato Scotti’s (Donato Enoteca, Cru, Donato & Co.) first restaurant in San Francisco, and it’s designed to be a comfortable and welcoming space, with room for up to 110 diners and bar guests—there’s also a patio with room for 30. On this project, he’s also working with chef Chris D’Andrea (Saison, Eight Tables) and Donato Restaurant Group executive chef Gianluca Guglielmi.\u003c/p>\n\u003cp>What’s unique about this restaurant’s \u003ca href=\"https://static1.squarespace.com/static/5a8c55d89f07f5f16942ab7c/t/5af2787f8a922dd3141cbbec/1525840002810/CENTO_Dinner_Menu_May2018.pdf\">menu\u003c/a> is that you’ll be traveling all over Italy (if you know your Italian license plate symbols, you’ll be a step ahead in translating dish origins on the menu). There’s baccalà from Venice, ricotta infornata (baked ricotta, Sicilian eggplant caponata) from Ragusa, and, of course, stuffed casonsei pasta from Scotti’s native Bergamo. The menu offers a range of antipasti, housemade pasta, secondi (grilled meats, seafood from the live fire), and contorni (sides), and there are some stellar pizzas coming from the pizza oven (the pizzaiolo was previously at Pizzeria Delfina).\u003c/p>\n\u003cfigure id=\"attachment_128029\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-128029\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cento-pizza.jpg\" alt=\"The Parmigiana pizza with fresh mozzarella, eggplant, tomatoes, oregano, basil, Parmigiano-Reggiano. \" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The Parmigiana pizza with fresh mozzarella, eggplant, tomatoes, oregano, basil, Parmigiano-Reggiano. \u003ccite>(Nadia Andreini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s going to be a popular place for folks living and working in the neighborhood, and where you’ll want to pre-game before a Giants home game. The bar area is comfortable and you’ll find many small producer wines by the glass, eight house cocktails, plenty of amari and grappa, and if you need a little pick-me-up, be sure to order an espresso, since they feature Gianni Frasi’s Laboratorio di Torrefazione Giamaica Caffè from Verona.\u003c/p>\n\u003cp>The osteria is open for dinner nightly, and will be launching apericena (pre-dinner) hours on May 16. Lunch and brunch coming soon.\u003c/p>\n\u003cfigure id=\"attachment_128031\" class=\"wp-caption aligncenter\" style=\"max-width: 383px\">\u003cimg class=\"size-full wp-image-128031\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/dianahenry.jpg\" alt=\"The new book from Diana Henry, <em>How to Eat a Peach</em>.\" width=\"383\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry.jpg 383w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-240x313.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-375x490.jpg 375w\" sizes=\"(max-width: 383px) 100vw, 383px\">\u003cfigcaption class=\"wp-caption-text\">The new book from Diana Henry, \u003cem>How to Eat a Peach\u003c/em>.\u003c/figcaption>\u003c/figure>\n\u003ch2>Special Prix-Fixe Dinner at Gardenias to Celebrate Diana Henry's New Cookbook\u003c/h2>\n\u003cp>Gardenias\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Gardenias/@37.7859874,-122.4348013,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b860180c97:0xe313d1b01d7cfae0!8m2!3d37.7859832!4d-122.4326073\">1963 Sutter St., San Francisco\u003c/a>\u003cbr>\nSunday, June 10, 6pm\u003cbr>\n\u003ca href=\"http://www.gardenias-sf.com/reservations/\">Make Reservations\u003c/a>\u003c/p>\n\u003cp>Prolific British food writer Diana Henry is coming to San Francisco for the launch of her new cookbook, \u003ca href=\"https://www.amazon.com/gp/product/1784724114/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1784724114&linkCode=as2&tag=tablehopper-20&linkId=48c0a4d75a198d0b63e471b3cfadb0e5\">\u003cem>How to Eat a Peach\u003c/em>\u003c/a>, and I can’t think of a better restaurant to host her than \u003ca href=\"http://www.gardenias-sf.com/\">\u003cstrong>Gardenias\u003c/strong>\u003c/a> in Lower Pacific Heights. On Sunday, June 10, the special dinner will include a \u003cstrong>$65 prix-fixe menu\u003c/strong> of griddled squid, lamb kofta, Turkish coffee ice cream, and a glass of sparkling wine; tax, tip, and additional beverages are extra. The book will be for sale at the event, and Diana will be signing copies at the reception and will speak at the dinner.\u003c/p>\n\u003cfigure id=\"attachment_128085\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/foreigncinema.jpg\" alt=\"The spacious dining room at Foreign Cinema.\" width=\"1600\" height=\"1067\" class=\"size-full wp-image-128085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-520x347.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">The spacious dining room at Foreign Cinema. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Somm Takeover at Foreign Cinema\u003c/h2>\n\u003cp>Foreign Cinema\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Foreign+Cinema/@37.7564766,-122.4214711,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3ec8cb0b3f:0x2f54db460b3cf3d9!8m2!3d37.7564724!4d-122.4192824\">2534 Mission St., San Francisco\u003c/a>\u003cbr>\nThursday, May 17, 5:30pm-11pm\u003cbr>\nReservations suggested: \u003ca href=\"https://secure.opentable.com/r/foreign-cinema-reservations-san-francisco?restref=1906\">OpenTable\u003c/a> or call 415-648-7600\u003c/p>\n\u003cp>Wine lovers, you won’t want to miss this \u003cstrong>Somm Takeover\u003c/strong> at \u003ca href=\"http://foreigncinema.com/\">Foreign Cinema\u003c/a> on \u003cstrong>Thursday, May 17\u003c/strong>, with Adam and Andrew Mariani of the popular \u003ca href=\"http://scribewinery.com/\">\u003cstrong>Scribe Winery\u003c/strong>\u003c/a>. They will be curating the restaurant's by-the-glass program for the evening, and the brothers will be circulating the floor during dinner service talking about their wines and pouring flights. Look for some special dishes on the à la carte menu to complement the featured wines. And while you’re there, pick up a copy of the brand-new book (released May 15!), \u003ca href=\"https://www.amazon.com/gp/product/1419729047/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1419729047&linkCode=as2&tag=tablehopper-20&linkId=acc34f6273862ed5497d5f1f46f278af\">\u003cem>The Foreign Cinema Cookbook\u003c/em>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128030\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128030\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/zaytoon-new.jpg\" alt=\"A midweek meal at Zaytoon will fit the bill (and this isn’t even the full portion!). \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A midweek meal at Zaytoon will fit the bill (and this isn’t even the full portion!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Midweek Meal at Zaytoon Will Fit The Bill\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Zaytoon+Mediterranean/@37.7752461,-122.4401803,17z/data=!3m1!4b1!4m5!3m4!1s0x808580afcdbe7723:0x4aeddc09718a2020!8m2!3d37.7752419!4d-122.4379863\">607 Divisadero St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–10pm\u003c/p>\n\u003cp>Sometimes you just want a fulfilling midweek meal, one that tastes fresh and well made, but also delivers some bang for the buck. The newly open \u003ca href=\"http://www.zaytoonsf.com/\">\u003cstrong>Zaytoon\u003c/strong>\u003c/a> in the Nopa neighborhood (right on the Divisadero Corridor) is a fast-casual Mediterranean spot just next door to Bean Bag Cafe, and owner Chris Totah was finally able to get it open after numerous delays. There are 30 seats, and the menu features wraps and platters of their quality lamb shawarma, chicken shawarma (did you know you can get a combo of the two if you can’t decide?), plus kebabs, falafel, burgers, dolmas, and salads.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I was all set to order a kebab wrap to go one evening, but when I saw a platter of the lamb and chicken shawarma go by, complete with a whole fluffy pita, I did a quick change-up. The lamb comes from Superior Farms and the chicken is free-range, so the sourcing is a cut above. Honestly, it was such an abundant plate for $13, that I was able to use some of the leftover sumac-coated onions, cucumber-tomato salad, and some meaty bits on a salad the next day.\u003c/p>\n\n",
"disqusIdentifier": "128019 https://ww2.kqed.org/bayareabites/?p=128019",
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"excerpt": "Plan a visit soon to Stonemill Matcha on Valencia and Cento Osteria on the Embarcadero, plus a visit from food writer Diana Henry, a Somm Takeover at Foreign Cinema with Scribe Winery, and a midweek meal that’s easy on the wallet.",
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"description": "Plan a visit soon to Stonemill Matcha on Valencia and Cento Osteria on the Embarcadero, plus a visit from food writer Diana Henry, a Somm Takeover at Foreign Cinema with Scribe Winery, and a midweek meal that’s easy on the wallet.",
"title": "Table Talk: Visit the Newly Opened Stonemill Matcha and Cento Osteria, Enjoy Unique Food & Wine Events and a Midweek Meal | KQED",
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"headline": "Table Talk: Visit the Newly Opened Stonemill Matcha and Cento Osteria, Enjoy Unique Food & Wine Events and a Midweek Meal",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week brings two exciting and rather delicious new openings (Stonemill Matcha on Valencia and Cento Osteria on the Embarcadero), plus a special visit from food writer Diana Henry to celebrate her new book, a Somm Takeover at Foreign Cinema with Scribe Winery, and I share a midweek meal that’s easy on the wallet.\u003c/p>\n\u003cfigure id=\"attachment_128024\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-128024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1.jpg\" alt=\"The serene interior of the new Stonemill Matcha on Valencia.\" width=\"1280\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The serene interior of the new Stonemill Matcha on Valencia. \u003ccite>(Stonemill Matcha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Stonemill Matcha Opens on Valencia\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Stonemill+Matcha/@37.7639893,-122.4238261,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f8e03271a97:0x961ecd6a4feb7941!8m2!3d37.7639851!4d-122.4216321\">561 Valencia St., San Francisco\u003c/a>\u003cbr>\nOpen daily 8am–6pm\u003c/p>\n\u003cp>It could be tough to open a new business in a place that was as adored as Bar Tartine, but fortunately \u003ca href=\"https://stonemillmatcha.com/\">\u003cstrong>Stonemill Matcha\u003c/strong>\u003c/a> is so utterly delicious that people will be quick to welcome it. This is not yet another frozen matcha latte shop, it’s an extremely well-conceived café. The founder, Eijiro Tsukada, is committed to featuring high-quality, stone-ground matcha from Kyoto, Japan, and it’s available in a variety of drinks, from ginger matcha lattes to sparkling matcha with yuzu to hand-whisked matcha (you can also buy their matcha and your own little whisk in the retail area, along with handmade ceramics by Japanese and local artisans). Tea lovers will also enjoy genmaicha on tap and cold-brew sencha.\u003c/p>\n\u003cfigure id=\"attachment_128026\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128026\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/stonemill-okayu-new.jpg\" alt=\"The homey chicken oyaku is perfect for a hearty breakfast or lunch.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The homey chicken oyaku is perfect for a hearty breakfast or lunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But you don’t want to just come here for matcha and tea: you actually should show up hungry. The savory menu from \u003cstrong>chef Keisuke Akabori\u003c/strong> includes their chicken oyaku, a homey Japanese version of congee (rice porridge), with chicken roulade, pickled wakame, egg, mixed mushrooms, and green onion ($13); a soy-marinated pork katsu sandwich with housemade tonkatsu sauce and cabbage on fluffy milk bread ($14); and an entirely vegan salad with spring vegetables and barley that gets a note of creaminess from a turnip puree, dressed in a yuzu and miso vinaigrette ($11).\u003c/p>\n\u003cp>The pastry and dessert treats in the case are quite extraordinary—the talented \u003cstrong>Mikiko Yui \u003c/strong>(previously State Bird Provisions, Coi) offers an array of seasonal treats that have a refined Cal-Japanese aesthetic, with some French pastry DNA, and playfulness too. There are black sesame (my favorite) and matcha cream puffs that creatively feature two kinds of dough, and the chocolate tart I tried is one of the best I’ve had, with a crisp layer of \u003cem>feuilletine \u003c/em>at the base, sesame, and kinako (soybean) flour. Chocolate lovers, get it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ll find more traditional treats like strawberry mochi (made with Dirty Girl strawberries), the vibrant matcha matcha mochi, and cherry blossom/sakura mochi. There’s also a yuzu meringue tart with matcha, and a fluffy Swiss roll cake with coconut cream. Hopefully you go with someone who likes to share. Bring cookies home for later, like the “matcharelli” (a spin on Italian ricciarelli, a type of macaron that has the best chewy-crisp texture—really, these cookies will blow your mind).\u003c/p>\n\u003cp>Through a special partnership with \u003cstrong>Tartine Manufactory\u003c/strong>, you’ll also find a kinako and orange morning bun (who knew that perfect breakfast treat could be improved?), chashu Danish with a touch of mustard and fine seaweed powder, a furikake everything croissant (you guys, it’s stuffed with cream cheese and it’s marvelous), and an exclusive matcha croissant. Carb heaven.\u003c/p>\n\u003cp>The space is simple and serene, with a minimalistic style conceived by Tolleson creative agency and Studio BBA. There are banquettes, soft tones of blue, natural wood tones, and ceramics from local and Japanese potters.\u003c/p>\n\u003cfigure id=\"attachment_128028\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-128028\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cento-interior.jpg\" alt=\"The handsome interior of Cento Osteria.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The handsome interior of Cento Osteria. \u003ccite>(Nadia Andreini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cento Osteria Opens on the Embarcadero\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/CENTO+OSTERIA/@37.7847584,-122.39061,17z/data=!3m1!4b1!4m5!3m4!1s0x80858077124d4015:0x38e0f45f5bde6793!8m2!3d37.7847542!4d-122.388416\">100 Brannan St., San Francisco\u003c/a>\u003cbr>\nMon-Thu 5:30-10pm; Fri-Sat 5:30-11pm; Sun 5-9:30pm\u003c/p>\n\u003cp>Now open on the Embarcadero is \u003ca href=\"https://www.centoosteria.com/\">\u003cstrong>Cento Osteria\u003c/strong>\u003c/a>, chef Donato Scotti’s (Donato Enoteca, Cru, Donato & Co.) first restaurant in San Francisco, and it’s designed to be a comfortable and welcoming space, with room for up to 110 diners and bar guests—there’s also a patio with room for 30. On this project, he’s also working with chef Chris D’Andrea (Saison, Eight Tables) and Donato Restaurant Group executive chef Gianluca Guglielmi.\u003c/p>\n\u003cp>What’s unique about this restaurant’s \u003ca href=\"https://static1.squarespace.com/static/5a8c55d89f07f5f16942ab7c/t/5af2787f8a922dd3141cbbec/1525840002810/CENTO_Dinner_Menu_May2018.pdf\">menu\u003c/a> is that you’ll be traveling all over Italy (if you know your Italian license plate symbols, you’ll be a step ahead in translating dish origins on the menu). There’s baccalà from Venice, ricotta infornata (baked ricotta, Sicilian eggplant caponata) from Ragusa, and, of course, stuffed casonsei pasta from Scotti’s native Bergamo. The menu offers a range of antipasti, housemade pasta, secondi (grilled meats, seafood from the live fire), and contorni (sides), and there are some stellar pizzas coming from the pizza oven (the pizzaiolo was previously at Pizzeria Delfina).\u003c/p>\n\u003cfigure id=\"attachment_128029\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-128029\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cento-pizza.jpg\" alt=\"The Parmigiana pizza with fresh mozzarella, eggplant, tomatoes, oregano, basil, Parmigiano-Reggiano. \" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The Parmigiana pizza with fresh mozzarella, eggplant, tomatoes, oregano, basil, Parmigiano-Reggiano. \u003ccite>(Nadia Andreini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s going to be a popular place for folks living and working in the neighborhood, and where you’ll want to pre-game before a Giants home game. The bar area is comfortable and you’ll find many small producer wines by the glass, eight house cocktails, plenty of amari and grappa, and if you need a little pick-me-up, be sure to order an espresso, since they feature Gianni Frasi’s Laboratorio di Torrefazione Giamaica Caffè from Verona.\u003c/p>\n\u003cp>The osteria is open for dinner nightly, and will be launching apericena (pre-dinner) hours on May 16. Lunch and brunch coming soon.\u003c/p>\n\u003cfigure id=\"attachment_128031\" class=\"wp-caption aligncenter\" style=\"max-width: 383px\">\u003cimg class=\"size-full wp-image-128031\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/dianahenry.jpg\" alt=\"The new book from Diana Henry, <em>How to Eat a Peach</em>.\" width=\"383\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry.jpg 383w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-240x313.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-375x490.jpg 375w\" sizes=\"(max-width: 383px) 100vw, 383px\">\u003cfigcaption class=\"wp-caption-text\">The new book from Diana Henry, \u003cem>How to Eat a Peach\u003c/em>.\u003c/figcaption>\u003c/figure>\n\u003ch2>Special Prix-Fixe Dinner at Gardenias to Celebrate Diana Henry's New Cookbook\u003c/h2>\n\u003cp>Gardenias\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Gardenias/@37.7859874,-122.4348013,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b860180c97:0xe313d1b01d7cfae0!8m2!3d37.7859832!4d-122.4326073\">1963 Sutter St., San Francisco\u003c/a>\u003cbr>\nSunday, June 10, 6pm\u003cbr>\n\u003ca href=\"http://www.gardenias-sf.com/reservations/\">Make Reservations\u003c/a>\u003c/p>\n\u003cp>Prolific British food writer Diana Henry is coming to San Francisco for the launch of her new cookbook, \u003ca href=\"https://www.amazon.com/gp/product/1784724114/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1784724114&linkCode=as2&tag=tablehopper-20&linkId=48c0a4d75a198d0b63e471b3cfadb0e5\">\u003cem>How to Eat a Peach\u003c/em>\u003c/a>, and I can’t think of a better restaurant to host her than \u003ca href=\"http://www.gardenias-sf.com/\">\u003cstrong>Gardenias\u003c/strong>\u003c/a> in Lower Pacific Heights. On Sunday, June 10, the special dinner will include a \u003cstrong>$65 prix-fixe menu\u003c/strong> of griddled squid, lamb kofta, Turkish coffee ice cream, and a glass of sparkling wine; tax, tip, and additional beverages are extra. The book will be for sale at the event, and Diana will be signing copies at the reception and will speak at the dinner.\u003c/p>\n\u003cfigure id=\"attachment_128085\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/foreigncinema.jpg\" alt=\"The spacious dining room at Foreign Cinema.\" width=\"1600\" height=\"1067\" class=\"size-full wp-image-128085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-520x347.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">The spacious dining room at Foreign Cinema. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Somm Takeover at Foreign Cinema\u003c/h2>\n\u003cp>Foreign Cinema\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Foreign+Cinema/@37.7564766,-122.4214711,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3ec8cb0b3f:0x2f54db460b3cf3d9!8m2!3d37.7564724!4d-122.4192824\">2534 Mission St., San Francisco\u003c/a>\u003cbr>\nThursday, May 17, 5:30pm-11pm\u003cbr>\nReservations suggested: \u003ca href=\"https://secure.opentable.com/r/foreign-cinema-reservations-san-francisco?restref=1906\">OpenTable\u003c/a> or call 415-648-7600\u003c/p>\n\u003cp>Wine lovers, you won’t want to miss this \u003cstrong>Somm Takeover\u003c/strong> at \u003ca href=\"http://foreigncinema.com/\">Foreign Cinema\u003c/a> on \u003cstrong>Thursday, May 17\u003c/strong>, with Adam and Andrew Mariani of the popular \u003ca href=\"http://scribewinery.com/\">\u003cstrong>Scribe Winery\u003c/strong>\u003c/a>. They will be curating the restaurant's by-the-glass program for the evening, and the brothers will be circulating the floor during dinner service talking about their wines and pouring flights. Look for some special dishes on the à la carte menu to complement the featured wines. And while you’re there, pick up a copy of the brand-new book (released May 15!), \u003ca href=\"https://www.amazon.com/gp/product/1419729047/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1419729047&linkCode=as2&tag=tablehopper-20&linkId=acc34f6273862ed5497d5f1f46f278af\">\u003cem>The Foreign Cinema Cookbook\u003c/em>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128030\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128030\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/zaytoon-new.jpg\" alt=\"A midweek meal at Zaytoon will fit the bill (and this isn’t even the full portion!). \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A midweek meal at Zaytoon will fit the bill (and this isn’t even the full portion!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Midweek Meal at Zaytoon Will Fit The Bill\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Zaytoon+Mediterranean/@37.7752461,-122.4401803,17z/data=!3m1!4b1!4m5!3m4!1s0x808580afcdbe7723:0x4aeddc09718a2020!8m2!3d37.7752419!4d-122.4379863\">607 Divisadero St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–10pm\u003c/p>\n\u003cp>Sometimes you just want a fulfilling midweek meal, one that tastes fresh and well made, but also delivers some bang for the buck. The newly open \u003ca href=\"http://www.zaytoonsf.com/\">\u003cstrong>Zaytoon\u003c/strong>\u003c/a> in the Nopa neighborhood (right on the Divisadero Corridor) is a fast-casual Mediterranean spot just next door to Bean Bag Cafe, and owner Chris Totah was finally able to get it open after numerous delays. There are 30 seats, and the menu features wraps and platters of their quality lamb shawarma, chicken shawarma (did you know you can get a combo of the two if you can’t decide?), plus kebabs, falafel, burgers, dolmas, and salads.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was all set to order a kebab wrap to go one evening, but when I saw a platter of the lamb and chicken shawarma go by, complete with a whole fluffy pita, I did a quick change-up. The lamb comes from Superior Farms and the chicken is free-range, so the sourcing is a cut above. Honestly, it was such an abundant plate for $13, that I was able to use some of the leftover sumac-coated onions, cucumber-tomato salad, and some meaty bits on a salad the next day.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "6 Sonoma County Restaurants to Try Right Now",
"title": "6 Sonoma County Restaurants to Try Right Now",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>We’re definitely spoiled for choice when it comes to good restaurants and interesting food options in Wine Country. From an Old World-inspired modern bistro in Windsor to a small Santa Rosa breakfast-and-lunch spot where everything is made from scratch, we’ve rounded up a tasty selection to put on your “must-try” list for spring and summer dining. \u003c/p>\n\u003ch2>Tisza Bistro, Windsor\u003c/h2>\n\u003cfigure id=\"attachment_128060\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452.jpg\" alt=\"Kale salad with pomegranate, Parmesan, wine-soaked currants and walnut vinaigrette at Tisza Bistro in Windsor.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128060\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Kale salad with pomegranate, Parmesan, wine-soaked currants and walnut vinaigrette at Tisza Bistro in Windsor. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Krisztian Karkus isn’t sure if he wants everyone to know how good his wiener schnitzel is. He has a special recipe, sure, and it’s pan-fried in butter and pork lard with fresh lingonberry jam and homemade cucumber salad. But he isn’t a German chef, he says in a heavy Hungarian accent — and he doesn’t want his new restaurant, Tisza Bistro in Windsor, to be pigeon-holed as an ethnic dining experience.\u003c/p>\n\u003cp>Trouble is, he already has fans coming in weekly for a plate of the breadcrumb-topped veal. It’s just that good, which anything cooked in pork lard tends to be.\u003c/p>\n\u003cp>The restaurant has gained quick momentum with a mix of Old World comfort food (with lots of roasting) and fresh, California-inspired ingredients that make for an intriguing menu ranging from brown-butter artichokes with tarragon and lemon aioli (not lemon and mayonnaise, he specifies), duck confit with brandied cherries, spaetzle mac and cheese, and smoked bratwurst and braised sauerkraut.\u003c/p>\n\u003cp>Not a single dish misses the mark. Not one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Food has to taste good first,” Karkus says, “and look good second.” He’s achieved both, with perfectly cooked greens and beans, clever touches like balsamic “pearls” (a molecular gastronomy technique) that aren’t overly precious, deeply flavorful infusions of spices and herbs, and perfectly crisp salmon and duck skin.\u003c/p>\n\u003cp>Tisza is named after a meandering Hungarian river and its menu is awash in a love for the flavors of Sonoma County and Eastern Europe. Plus, the schnitzel ain’t bad.\u003c/p>\n\u003cp>Especially worth a try is the roasted Castroville artichoke with tarragon brown butter and preserved lemon ($10) — a huge artichoke bathed in nutty butter with creamy lemon aioli. We’re never quite sure about the proper way to eat an artichoke, but you’ll find the meatiest bits on the bigger petals, though we’d rather just spoon the aioli into our mouths when it comes right down to it. There’s no getting around the calories here, but it’s intensely worth sharing around the table.\u003c/p>\n\u003cp>And as for that wiener schnitzel ($23), this version has no relationship to a sad piece of dry pork dropped in a deep-fat fryer — which is the sibling of chicken-fried steak, something no one should eat willingly. Instead, this dish of veal is rolled in bread crumbs and fried in butter and pork fat. Add a squeeze of lemon, and life suddenly seems a lot better.\u003c/p>\n\u003cp>Lamb can be a tough sell, but Tisza’s braised lamb shoulder ($26), a long-cooked cut, is tender and beefy. It’s served with Bohemian yeast dumplings, which are a bit like steamed bao, a sticky sort of dough ball whose only purpose is to soak up au jus. Similarly, there are so many ways preserved duck leg can go wrong —they’re either greasy or fatty, and often a bit gray inside, with a rubbery skin. But with his roasted Liberty Farm duck confit ($18), Karkus again gets a super- crispy skin (“I love it to be crispy,” he says) by searing off the deep red meat. Brandied cherries are, well, the cherry on the confit.\u003c/p>\n\u003cp>Finally, the undersell of the menu is the rolled crepe with walnut cream ($6). It’s a treasured Hungarian dessert called palatschinke, and Karkus notes that the soft, papery crepe puts any French buckwheat imposter to shame. “You should be able to eat it like this,” he mimes, pressing his lips together. No teeth needed. Rolled instead of folded into a triangle, palatschinke is filled with a walnut cream surrounded by rum raisins (boozy fruit is a popular theme) and swooshes of real chocolate ganache. Nutella be damned.\u003c/p>\n\u003cp>Tisza Bistro is open for breakfast, lunch, and dinner. 8757 Old Redwood Highway, Windsor, 707-838-5100, \u003ca href=\"http://tiszabistro.com/\">tiszabistro.com\u003c/a>\u003c/p>\n\u003ch2>Duke’s Common, Healdsburg\u003c/h2>\n\u003cfigure id=\"attachment_128057\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877.jpg\" alt=\"Snacks and sticks from Duke’s Common in Healdsburg.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Snacks and sticks from Duke’s Common in Healdsburg. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bridging the gap between front of house and back of house, restaurant, or bar, lofty versus unpretentious, Duke’s Common in Healdsburg is the halfway point — literally and figuratively — between the classic American cafe dining of Brass Rabbit (109 Plaza St.) and unfiltered farm-to-table booziness of Duke’s Spirited Cocktails (111 Plaza St.).\u003c/p>\n\u003cp>Housed in the former Scopa space, the Common is an eat and drink spot where everyone’s welcome (something not always easy to find in the ’Burg) — with 30-somethings balancing toddlers on their hips while sipping Prosecco, the pre-dinner crowd can grab a quick nibble and glass of wine, and after-hours revelers can stuff down some Disco Fries before boogieing home to bed.\u003c/p>\n\u003cp>Keeping in that unruffled spirit of hale and hearty bites like fries doused with gravy and tubs of shrimp and grits, it’s clear to see that Duke’s Common doesn’t take itself the least bit seriously. There’s a brief but eclectic lineup of things on skewers (mushrooms, chicken, corn dogs), small bites like the insanely popular McChicken sandwich, and slightly larger bites that include slices of pizza for $4 or a burrito stuffed with falafel, along with cocktails, wine, and beer. We ordered just about the entire menu for under $100, much to our surprise.\u003c/p>\n\u003cp>Duke’s Common has arrived in the right place at the right time — a place for all of us to gather, whether we’re plastic dish or white tablecloth kinds of diners. Nothing on the menu is more than $10. Don’t miss the Maple Bacon Donut ($3), which is actually more of a mapleglazed beignet. Big flavors make up for the tiny size. Recommended: Catch all bacon and glaze crumbs into waxed paper, then upturn into your open mouth. Refuse to acknowledge you just did that.\u003c/p>\n\u003cp>109A Plaza St., Healdsburg, 707-431-1105, \u003ca href=\"https://www.dukescommon.com/\">dukescommon.com\u003c/a>.\u003c/p>\n\u003ch2>What A Chicken! Petaluma\u003c/h2>\n\u003cfigure id=\"attachment_128061\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751.jpg\" alt=\"Petaluma BBQ spot features barbecue chicken, ribs, fresh salsas and tortillas.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-128061\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Petaluma BBQ spot features barbecue chicken, ribs, fresh salsas and tortillas. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Petaluma is going gonzo for What A Chicken!, a budget-friendly barbecue spot, which specializes in — you guessed it — chicken.\u003c/p>\n\u003cp>You’ll smell it before you see it, with a massive grill perfuming the entire block with mesquite smoke and grilling chicken. Prepare to drool a little. Once you’ve passed through the mist of sizzling poultry, it’s an order-at-the- counter affair. Choose from mixed-grill plates, as well as tacos, fall-off-the-bone ribs, and so-so-sides like potato salad, coleslaw, and Spanish rice. Instead, get the freshly made corn tortillas and spend some time at the salsa bar. There’s usually a line, so you’ll have time to ponder the menu.\u003c/p>\n\u003cp>We found the chicken to be wonderfully flavored, but a bit dry. Doused with fiery pineapple salsa and wrapped in a warm tortilla, it’s easier to see why folks are so impressed. That and the prices: You’ll get a two-item, two-side plate and a drink for $7, hearty tacos are $3, and burritos around $7 as well. Super plus: A selection of icy aguas frescas are delightfully cool and sweet, taking some of the bite out of the spicier salsas.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/what-a-chicken-petaluma\">What A Chicken!\u003c/a>: 708 E. Washington St., Petaluma, 510-776-7615. \u003c/p>\n\u003ch2>The Grove Cafe, Santa Rosa\u003c/h2>\n\u003cfigure id=\"attachment_128055\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/grove_1_sm-1024x751.jpg\" alt=\"Grove Cafe in the Redwood Credit Union headquarters in Santa Rosa.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-128055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Grove Cafe in the Redwood Credit Union headquarters in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s time for a little lunchtime dignity at the office. So long to sad brown paper sacks, desiccated Lean Cuisines warmed up in a dirty microwave, and worst of all, whatever stinky thing you had for dinner last night that’s making us all retch at our desks. I make it a practice to publicly humiliate anyone with the chutzpah to bring a steaming plate of fish stew, garlic curry, or god forbid, tuna salad near my workstation.\u003c/p>\n\u003cp>That’s why I’m convinced that Redwood Credit Union’s new Grove Cafe is the future of the office lunch.\u003c/p>\n\u003cp>Simple daily menus are placed near the entrance to the bright, modern space and include dishes like blackened chicken flatbread with sweet corn and red onion ($6), roast cauliflower and pear soup ($3.50), Korean barbecue chicken in lettuce cups ($8), a grilled veggie sandwich with sun-dried tomato pesto and goat cheese ($6), fresh beet salad with arugula ($6.75), made-to-order sandwiches, and burritos (all under $9).\u003c/p>\n\u003cp>There are no servers or waitstaff. Instead, diners simply pick a dish or two on the touchscreen monitor, pay with a credit card and sit down. Minutes later, your number is called and your order ready for pickup at the counter. No muss, no fuss, no lost time when your lunch hour is ticking quickly by.\u003c/p>\n\u003cp>While the cafe isn’t locally owned or Michelin-starred (it is part of international food service conglomerate Compass Group, which operates cafes and food services for businesses, schools, and hospitals, including Bon Appetit Management and Wolfgang Puck Catering), the simple idea is efficient, inexpensive, and what office drones (myself included) could really use on days when simply putting food in our faces is something of a luxury.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/grove-cafe-santa-rosa\">Grove Cafe\u003c/a>: Open Monday-Friday. Breakfast, 8:30-10 a.m.; lunch, 11:30 a.m-1:30 p.m.; snacks, 1:30-3 p.m. 3033 Cleveland Ave., Santa Rosa \u003c/p>\n\u003ch2>Zoftig, Santa Rosa\u003c/h2>\n\u003cfigure id=\"attachment_128058\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887.jpg\" alt=\"Philly sandwich with fried chicken breast, provolone, oven roasted tomatoes and broccoli rabe.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128058\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Philly sandwich with fried chicken breast, provolone, oven roasted tomatoes and broccoli rabe. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Former owners of Calistoga’s acclaimed JoLe restaurant have brought their talents to Santa Rosa with a breakfast and lunch spot that’s truly zoftig.\u003c/p>\n\u003cp>“My grandmother always said live life with zoftig,” said co-owner Matt Spector. A Holocaust survivor, she often used the Yiddish term that roughly translates as “fullness” that comes with being well-fed.\u003c/p>\n\u003cp>Focused on simple yet well-made sandwiches, salads, and bowls, the concept doesn’t sound particularly fascinating at first pass. Until you realize that Matt makes everything from scratch — from the roasted chicken and Diestel turkey to oven-roasted tomatoes, and fresh porchetta for his own take on a Vietnamese banh mi.\u003c/p>\n\u003cp>It’s a grab-and-go lunchtime spot near downtown Santa Rosa that’s far better than it actually needs to be, featuring bread from their next-door neighbors at Goguette, fresh chicories, kale from FEED Sonoma, and salad add-ins including paprika roasted cauliflower, goat Gouda, and grilled Crimini mushrooms. Must-tries include the roasted chicken ($11.50) and the banh mi ($12).\u003c/p>\n\u003cp>57 Montgomery Drive, Santa Rosa, 707-738-3558, \u003ca href=\"https://www.instagram.com/zoftigeatery/\">instagram.com/zoftigeatery\u003c/a>\u003c/p>\n\u003ch2>Cascabel, Santa Rosa\u003c/h2>\n\u003cfigure id=\"attachment_128056\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892.jpg\" alt=\"Tamarind cocktail, chips and salsa trio at Cascabel Mexican restaurant and grill in Santa Rosa.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-128056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Tamarind cocktail, chips and salsa trio at Cascabel Mexican restaurant and grill in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s hard not to get enthusiastic about Cascabel, the newest addition to Santa Rosa’s Montgomery Village restaurant lineup. We found several menu standouts at this casual tequila bar and grill, including a sweet-and-savory Oaxacan mole, meltingly soft barbacoa, spicy shrimp ceviche, and homey arroz con leche.\u003c/p>\n\u003cp>For the barbacoa pancakes ($10), Cascabel uses a low-temp sous vide technique to slowcook meats overnight, then a pan fry to caramelize and crisp. In the case of barbacoa, the sweet shredded beef is butter-soft, but propped up with an intense mole sauce that commands respect. Piled atop a soft potato latke with crema and red onion, it’s a menu favorite. Also worth a try are the chicken tinga enchiladas with mole poblano ($13) and the Cocoyoc salad ($13). With achiote-marinated chicken, pineapple relish, red onion, toasted pumpkin seeds, and a pumpkin seed-serrano chile vinaigrette, the Cocoyoc is a lighter way to enjoy the intense flavors of Cascabel in a calorically virtuous way.\u003c/p>\n\u003cp>909 Village Court, Santa Rosa, 707-521-9444, \u003ca href=\"http://cascabelbayarea.com/santa-rosa/\">cascabelbayarea.com/santa-rosa\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/sonoma-county-restaurants-to-try-right-now-may-june-2018/\">\u003cem>Sonoma Magazine\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"excerpt": "From an Old World-inspired modern bistro in Windsor to a small Santa Rosa breakfast-and-lunch spot where everything is made from scratch, we’ve rounded up a tasty selection to put on your “must-try” list for spring and summer dining. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>We’re definitely spoiled for choice when it comes to good restaurants and interesting food options in Wine Country. From an Old World-inspired modern bistro in Windsor to a small Santa Rosa breakfast-and-lunch spot where everything is made from scratch, we’ve rounded up a tasty selection to put on your “must-try” list for spring and summer dining. \u003c/p>\n\u003ch2>Tisza Bistro, Windsor\u003c/h2>\n\u003cfigure id=\"attachment_128060\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452.jpg\" alt=\"Kale salad with pomegranate, Parmesan, wine-soaked currants and walnut vinaigrette at Tisza Bistro in Windsor.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128060\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Kale salad with pomegranate, Parmesan, wine-soaked currants and walnut vinaigrette at Tisza Bistro in Windsor. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Krisztian Karkus isn’t sure if he wants everyone to know how good his wiener schnitzel is. He has a special recipe, sure, and it’s pan-fried in butter and pork lard with fresh lingonberry jam and homemade cucumber salad. But he isn’t a German chef, he says in a heavy Hungarian accent — and he doesn’t want his new restaurant, Tisza Bistro in Windsor, to be pigeon-holed as an ethnic dining experience.\u003c/p>\n\u003cp>Trouble is, he already has fans coming in weekly for a plate of the breadcrumb-topped veal. It’s just that good, which anything cooked in pork lard tends to be.\u003c/p>\n\u003cp>The restaurant has gained quick momentum with a mix of Old World comfort food (with lots of roasting) and fresh, California-inspired ingredients that make for an intriguing menu ranging from brown-butter artichokes with tarragon and lemon aioli (not lemon and mayonnaise, he specifies), duck confit with brandied cherries, spaetzle mac and cheese, and smoked bratwurst and braised sauerkraut.\u003c/p>\n\u003cp>Not a single dish misses the mark. Not one.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Food has to taste good first,” Karkus says, “and look good second.” He’s achieved both, with perfectly cooked greens and beans, clever touches like balsamic “pearls” (a molecular gastronomy technique) that aren’t overly precious, deeply flavorful infusions of spices and herbs, and perfectly crisp salmon and duck skin.\u003c/p>\n\u003cp>Tisza is named after a meandering Hungarian river and its menu is awash in a love for the flavors of Sonoma County and Eastern Europe. Plus, the schnitzel ain’t bad.\u003c/p>\n\u003cp>Especially worth a try is the roasted Castroville artichoke with tarragon brown butter and preserved lemon ($10) — a huge artichoke bathed in nutty butter with creamy lemon aioli. We’re never quite sure about the proper way to eat an artichoke, but you’ll find the meatiest bits on the bigger petals, though we’d rather just spoon the aioli into our mouths when it comes right down to it. There’s no getting around the calories here, but it’s intensely worth sharing around the table.\u003c/p>\n\u003cp>And as for that wiener schnitzel ($23), this version has no relationship to a sad piece of dry pork dropped in a deep-fat fryer — which is the sibling of chicken-fried steak, something no one should eat willingly. Instead, this dish of veal is rolled in bread crumbs and fried in butter and pork fat. Add a squeeze of lemon, and life suddenly seems a lot better.\u003c/p>\n\u003cp>Lamb can be a tough sell, but Tisza’s braised lamb shoulder ($26), a long-cooked cut, is tender and beefy. It’s served with Bohemian yeast dumplings, which are a bit like steamed bao, a sticky sort of dough ball whose only purpose is to soak up au jus. Similarly, there are so many ways preserved duck leg can go wrong —they’re either greasy or fatty, and often a bit gray inside, with a rubbery skin. But with his roasted Liberty Farm duck confit ($18), Karkus again gets a super- crispy skin (“I love it to be crispy,” he says) by searing off the deep red meat. Brandied cherries are, well, the cherry on the confit.\u003c/p>\n\u003cp>Finally, the undersell of the menu is the rolled crepe with walnut cream ($6). It’s a treasured Hungarian dessert called palatschinke, and Karkus notes that the soft, papery crepe puts any French buckwheat imposter to shame. “You should be able to eat it like this,” he mimes, pressing his lips together. No teeth needed. Rolled instead of folded into a triangle, palatschinke is filled with a walnut cream surrounded by rum raisins (boozy fruit is a popular theme) and swooshes of real chocolate ganache. Nutella be damned.\u003c/p>\n\u003cp>Tisza Bistro is open for breakfast, lunch, and dinner. 8757 Old Redwood Highway, Windsor, 707-838-5100, \u003ca href=\"http://tiszabistro.com/\">tiszabistro.com\u003c/a>\u003c/p>\n\u003ch2>Duke’s Common, Healdsburg\u003c/h2>\n\u003cfigure id=\"attachment_128057\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877.jpg\" alt=\"Snacks and sticks from Duke’s Common in Healdsburg.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Snacks and sticks from Duke’s Common in Healdsburg. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bridging the gap between front of house and back of house, restaurant, or bar, lofty versus unpretentious, Duke’s Common in Healdsburg is the halfway point — literally and figuratively — between the classic American cafe dining of Brass Rabbit (109 Plaza St.) and unfiltered farm-to-table booziness of Duke’s Spirited Cocktails (111 Plaza St.).\u003c/p>\n\u003cp>Housed in the former Scopa space, the Common is an eat and drink spot where everyone’s welcome (something not always easy to find in the ’Burg) — with 30-somethings balancing toddlers on their hips while sipping Prosecco, the pre-dinner crowd can grab a quick nibble and glass of wine, and after-hours revelers can stuff down some Disco Fries before boogieing home to bed.\u003c/p>\n\u003cp>Keeping in that unruffled spirit of hale and hearty bites like fries doused with gravy and tubs of shrimp and grits, it’s clear to see that Duke’s Common doesn’t take itself the least bit seriously. There’s a brief but eclectic lineup of things on skewers (mushrooms, chicken, corn dogs), small bites like the insanely popular McChicken sandwich, and slightly larger bites that include slices of pizza for $4 or a burrito stuffed with falafel, along with cocktails, wine, and beer. We ordered just about the entire menu for under $100, much to our surprise.\u003c/p>\n\u003cp>Duke’s Common has arrived in the right place at the right time — a place for all of us to gather, whether we’re plastic dish or white tablecloth kinds of diners. Nothing on the menu is more than $10. Don’t miss the Maple Bacon Donut ($3), which is actually more of a mapleglazed beignet. Big flavors make up for the tiny size. Recommended: Catch all bacon and glaze crumbs into waxed paper, then upturn into your open mouth. Refuse to acknowledge you just did that.\u003c/p>\n\u003cp>109A Plaza St., Healdsburg, 707-431-1105, \u003ca href=\"https://www.dukescommon.com/\">dukescommon.com\u003c/a>.\u003c/p>\n\u003ch2>What A Chicken! Petaluma\u003c/h2>\n\u003cfigure id=\"attachment_128061\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751.jpg\" alt=\"Petaluma BBQ spot features barbecue chicken, ribs, fresh salsas and tortillas.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-128061\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Petaluma BBQ spot features barbecue chicken, ribs, fresh salsas and tortillas. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Petaluma is going gonzo for What A Chicken!, a budget-friendly barbecue spot, which specializes in — you guessed it — chicken.\u003c/p>\n\u003cp>You’ll smell it before you see it, with a massive grill perfuming the entire block with mesquite smoke and grilling chicken. Prepare to drool a little. Once you’ve passed through the mist of sizzling poultry, it’s an order-at-the- counter affair. Choose from mixed-grill plates, as well as tacos, fall-off-the-bone ribs, and so-so-sides like potato salad, coleslaw, and Spanish rice. Instead, get the freshly made corn tortillas and spend some time at the salsa bar. There’s usually a line, so you’ll have time to ponder the menu.\u003c/p>\n\u003cp>We found the chicken to be wonderfully flavored, but a bit dry. Doused with fiery pineapple salsa and wrapped in a warm tortilla, it’s easier to see why folks are so impressed. That and the prices: You’ll get a two-item, two-side plate and a drink for $7, hearty tacos are $3, and burritos around $7 as well. Super plus: A selection of icy aguas frescas are delightfully cool and sweet, taking some of the bite out of the spicier salsas.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/what-a-chicken-petaluma\">What A Chicken!\u003c/a>: 708 E. Washington St., Petaluma, 510-776-7615. \u003c/p>\n\u003ch2>The Grove Cafe, Santa Rosa\u003c/h2>\n\u003cfigure id=\"attachment_128055\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/grove_1_sm-1024x751.jpg\" alt=\"Grove Cafe in the Redwood Credit Union headquarters in Santa Rosa.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-128055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Grove Cafe in the Redwood Credit Union headquarters in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s time for a little lunchtime dignity at the office. So long to sad brown paper sacks, desiccated Lean Cuisines warmed up in a dirty microwave, and worst of all, whatever stinky thing you had for dinner last night that’s making us all retch at our desks. I make it a practice to publicly humiliate anyone with the chutzpah to bring a steaming plate of fish stew, garlic curry, or god forbid, tuna salad near my workstation.\u003c/p>\n\u003cp>That’s why I’m convinced that Redwood Credit Union’s new Grove Cafe is the future of the office lunch.\u003c/p>\n\u003cp>Simple daily menus are placed near the entrance to the bright, modern space and include dishes like blackened chicken flatbread with sweet corn and red onion ($6), roast cauliflower and pear soup ($3.50), Korean barbecue chicken in lettuce cups ($8), a grilled veggie sandwich with sun-dried tomato pesto and goat cheese ($6), fresh beet salad with arugula ($6.75), made-to-order sandwiches, and burritos (all under $9).\u003c/p>\n\u003cp>There are no servers or waitstaff. Instead, diners simply pick a dish or two on the touchscreen monitor, pay with a credit card and sit down. Minutes later, your number is called and your order ready for pickup at the counter. No muss, no fuss, no lost time when your lunch hour is ticking quickly by.\u003c/p>\n\u003cp>While the cafe isn’t locally owned or Michelin-starred (it is part of international food service conglomerate Compass Group, which operates cafes and food services for businesses, schools, and hospitals, including Bon Appetit Management and Wolfgang Puck Catering), the simple idea is efficient, inexpensive, and what office drones (myself included) could really use on days when simply putting food in our faces is something of a luxury.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/grove-cafe-santa-rosa\">Grove Cafe\u003c/a>: Open Monday-Friday. Breakfast, 8:30-10 a.m.; lunch, 11:30 a.m-1:30 p.m.; snacks, 1:30-3 p.m. 3033 Cleveland Ave., Santa Rosa \u003c/p>\n\u003ch2>Zoftig, Santa Rosa\u003c/h2>\n\u003cfigure id=\"attachment_128058\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887.jpg\" alt=\"Philly sandwich with fried chicken breast, provolone, oven roasted tomatoes and broccoli rabe.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128058\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Philly sandwich with fried chicken breast, provolone, oven roasted tomatoes and broccoli rabe. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Former owners of Calistoga’s acclaimed JoLe restaurant have brought their talents to Santa Rosa with a breakfast and lunch spot that’s truly zoftig.\u003c/p>\n\u003cp>“My grandmother always said live life with zoftig,” said co-owner Matt Spector. A Holocaust survivor, she often used the Yiddish term that roughly translates as “fullness” that comes with being well-fed.\u003c/p>\n\u003cp>Focused on simple yet well-made sandwiches, salads, and bowls, the concept doesn’t sound particularly fascinating at first pass. Until you realize that Matt makes everything from scratch — from the roasted chicken and Diestel turkey to oven-roasted tomatoes, and fresh porchetta for his own take on a Vietnamese banh mi.\u003c/p>\n\u003cp>It’s a grab-and-go lunchtime spot near downtown Santa Rosa that’s far better than it actually needs to be, featuring bread from their next-door neighbors at Goguette, fresh chicories, kale from FEED Sonoma, and salad add-ins including paprika roasted cauliflower, goat Gouda, and grilled Crimini mushrooms. Must-tries include the roasted chicken ($11.50) and the banh mi ($12).\u003c/p>\n\u003cp>57 Montgomery Drive, Santa Rosa, 707-738-3558, \u003ca href=\"https://www.instagram.com/zoftigeatery/\">instagram.com/zoftigeatery\u003c/a>\u003c/p>\n\u003ch2>Cascabel, Santa Rosa\u003c/h2>\n\u003cfigure id=\"attachment_128056\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892.jpg\" alt=\"Tamarind cocktail, chips and salsa trio at Cascabel Mexican restaurant and grill in Santa Rosa.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-128056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Tamarind cocktail, chips and salsa trio at Cascabel Mexican restaurant and grill in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s hard not to get enthusiastic about Cascabel, the newest addition to Santa Rosa’s Montgomery Village restaurant lineup. We found several menu standouts at this casual tequila bar and grill, including a sweet-and-savory Oaxacan mole, meltingly soft barbacoa, spicy shrimp ceviche, and homey arroz con leche.\u003c/p>\n\u003cp>For the barbacoa pancakes ($10), Cascabel uses a low-temp sous vide technique to slowcook meats overnight, then a pan fry to caramelize and crisp. In the case of barbacoa, the sweet shredded beef is butter-soft, but propped up with an intense mole sauce that commands respect. Piled atop a soft potato latke with crema and red onion, it’s a menu favorite. Also worth a try are the chicken tinga enchiladas with mole poblano ($13) and the Cocoyoc salad ($13). With achiote-marinated chicken, pineapple relish, red onion, toasted pumpkin seeds, and a pumpkin seed-serrano chile vinaigrette, the Cocoyoc is a lighter way to enjoy the intense flavors of Cascabel in a calorically virtuous way.\u003c/p>\n\u003cp>909 Village Court, Santa Rosa, 707-521-9444, \u003ca href=\"http://cascabelbayarea.com/santa-rosa/\">cascabelbayarea.com/santa-rosa\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/sonoma-county-restaurants-to-try-right-now-may-june-2018/\">\u003cem>Sonoma Magazine\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide: Take a Deep Dive into 6 New Bay Area Restaurants",
"title": "Guide: Take a Deep Dive into 6 New Bay Area Restaurants",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>Recently, there's been an amazing number of new restaurants springing up in the Bay Area. To celebrate the season we visited five spots in San Francisco and one in Berkeley to explore the food, drink, and story behind these culinary destinations. The intention of these deep dives is to give you a visual and informational taste of what these restaurants have to offer. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_126231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1998-new.jpg\" alt=\"Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza\u003c/a>\u003cbr>\nFour years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.\u003c/p>\n\u003cfigure id=\"attachment_127503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3885-new.jpg\" alt=\"Lead Bartender Emilio Salehi showcases The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127503\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lead Bartender Emilio Salehi showcases The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut\">Buzzy Valencia Street Gets a Swinging 60s Addition With The Beehive’s Debut\u003c/a>\u003cbr>\nThe Beehive is a groovy trip back to the 60s in the Mission’s former Range location.\u003c/p>\n\u003cfigure id=\"attachment_127147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8117-2-new.jpg\" alt=\"Striped Bass with artichoke, cauliflower, sultana, wild ramps, saffron at Sorrel\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sorrel's Striped Bass with artichoke, cauliflower, sultana, wild ramps, saffron \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">Pop-up to Permanent — Sorrel Hits Prime Time With a Full-Time Presidio Heights Home\u003c/a>\u003cbr>\nAfter four years of temporary homes, one of SF’s most beloved pop-ups has found a permanent home for its distinct seasonal California cooking with Italian influences.\u003c/p>\n\u003cfigure id=\"attachment_126992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2661-new.jpg\" alt=\"Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes\u003c/a>\u003cbr>\nWith Chris Kronner’s exciting small plates and irresistible burgers, plus Tartine bread and cocktails from an industry star, Berkeley’s venerable pub is now a major destination beyond tailgates and happy hour.\u003c/p>\n\u003cfigure id=\"attachment_126786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7732-new.jpg\" alt=\"Avery exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-126786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avery exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery Opens on Fillmore as SF’s Next Elaborate Tasting Menu Destination\u003c/a>\u003cbr>\nSan Francisco’s latest tasting menu experience opens on Fillmore from a talented and artistic alum of Saison, Atelier Crenn and Benu.\u003c/p>\n\u003cfigure id=\"attachment_127803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0104-new.jpg\" alt=\"School Night bar\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">School Night bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar\u003c/a>\u003cbr>\nWith a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an intriguing private event space and weeknights-only bar hybrid experiment in the Dogpatch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Recently, there's been an amazing number of new restaurants springing up in the Bay Area. To celebrate the season we visited five spots in San Francisco and one in Berkeley to explore the food, drink, and story behind these culinary destinations. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Recently, there's been an amazing number of new restaurants springing up in the Bay Area. To celebrate the season we visited five spots in San Francisco and one in Berkeley to explore the food, drink, and story behind these culinary destinations. The intention of these deep dives is to give you a visual and informational taste of what these restaurants have to offer. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_126231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1998-new.jpg\" alt=\"Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza\u003c/a>\u003cbr>\nFour years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.\u003c/p>\n\u003cfigure id=\"attachment_127503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3885-new.jpg\" alt=\"Lead Bartender Emilio Salehi showcases The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127503\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lead Bartender Emilio Salehi showcases The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut\">Buzzy Valencia Street Gets a Swinging 60s Addition With The Beehive’s Debut\u003c/a>\u003cbr>\nThe Beehive is a groovy trip back to the 60s in the Mission’s former Range location.\u003c/p>\n\u003cfigure id=\"attachment_127147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8117-2-new.jpg\" alt=\"Striped Bass with artichoke, cauliflower, sultana, wild ramps, saffron at Sorrel\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sorrel's Striped Bass with artichoke, cauliflower, sultana, wild ramps, saffron \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">Pop-up to Permanent — Sorrel Hits Prime Time With a Full-Time Presidio Heights Home\u003c/a>\u003cbr>\nAfter four years of temporary homes, one of SF’s most beloved pop-ups has found a permanent home for its distinct seasonal California cooking with Italian influences.\u003c/p>\n\u003cfigure id=\"attachment_126992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2661-new.jpg\" alt=\"Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes\u003c/a>\u003cbr>\nWith Chris Kronner’s exciting small plates and irresistible burgers, plus Tartine bread and cocktails from an industry star, Berkeley’s venerable pub is now a major destination beyond tailgates and happy hour.\u003c/p>\n\u003cfigure id=\"attachment_126786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7732-new.jpg\" alt=\"Avery exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-126786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avery exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery Opens on Fillmore as SF’s Next Elaborate Tasting Menu Destination\u003c/a>\u003cbr>\nSan Francisco’s latest tasting menu experience opens on Fillmore from a talented and artistic alum of Saison, Atelier Crenn and Benu.\u003c/p>\n\u003cfigure id=\"attachment_127803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0104-new.jpg\" alt=\"School Night bar\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">School Night bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar\u003c/a>\u003cbr>\nWith a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an intriguing private event space and weeknights-only bar hybrid experiment in the Dogpatch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Dozens Of Victims Are Still Coping With The E. Coli Outbreak In Romaine Lettuce",
"title": "Dozens Of Victims Are Still Coping With The E. Coli Outbreak In Romaine Lettuce",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Centers for Disease Control and Prevention is still advising people not to eat romaine lettuce unless they know where it was grown.\u003c/p>\n\u003cp>It appears the outbreak of \u003cem>E. coli \u003c/em>bacteria, which began in March, linked to romaine lettuce grown in Arizona is over, but investigators still aren't exactly sure what caused one of the worst outbreaks of its kind in recent years. More than 120 people have been reported ill in more than two dozen states, and at least one person has died.\u003c/p>\n\u003cp>\u003cem>Here & Now\u003c/em>'s Jeremy Hobson spoke with with \u003ca href=\"http://www.marlerblog.com/\">Bill Marler\u003c/a> (\u003ca href=\"https://twitter.com/bmarler\">@bmarler\u003c/a>), a food safety lawyer based in Seattle. Marler is representing 58 victims who have become ill after eating romaine.\u003c/p>\n\u003cp>\"This is a pretty significant outbreak. It's the largest one that we've had since 2006, and 14 people have developed what's known as hemolytic uremic syndrome, which is acute kidney failure,\" he says. \"So one person has died from hemolytic uremic syndrome, but several other people have [had to] have dialysis, plasmapheresis transplants.\"\u003c/p>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On how outbreaks of foodborne illnesses are traced\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What happens is the CDC notices clusters of illnesses. And what the CDC [and the Food and Drug Administration do] is start tracing back from what those people ate to where that lettuce came from. They worked their way back all the way to Yuma, Ariz. And one of the big breaks in this case was that there were eight prisoners in Nome, Alaska, whose common denominator was they were in a prison together, and they all ate romaine lettuce, and they were able to track that specifically to Yuma to a particular farm because it came as whole-head romaine in a bag.\u003c/p>\n\u003cp>\u003cstrong>On weaknesses in the \u003c/strong>\u003ca href=\"https://www.fda.gov/Food/GuidanceRegulation/FSMA/\">\u003cstrong>Food Safety Modernization Act\u003c/strong>\u003c/a>\u003cstrong> to help prevent outbreaks\u003c/strong>\u003c/p>\n\u003cp>I think one of the flaws in the law is that traceability was expected to roll out a little quicker, and that's probably what the main problem is here. The ability for the FDA and state health authorities to be able to pinpoint where the outbreak happened is just not there. The technology exists, but we are really going to have to relook at the legal requirements — that producers have a much stronger ability to be able to know what product is being used when — so there's no ambiguity, and we can get to the cause of the outbreak much faster.\u003c/p>\n\u003cp>\u003cstrong>On whether restaurants should serve romaine lettuce during this outbreak\u003c/strong>\u003c/p>\n\u003cp>There was a little bit of ambiguity at the very beginning as to where the romaine came from. And so I think grocery stores and restaurants throughout the United States, out of an abundance of caution, were pulling the product. I think as things became clear that it was a Yuma, Ariz., romaine issue, restaurants and grocery stores started putting that product back on their shelves and back [as a] choice to their consumers. But you know, during an outbreak, it's a pretty good idea to pay attention to what's going on and pull the products off the shelf. The CDC has a great saying: It's \"When in doubt, throw it out.\"\u003c/p>\n\u003cp>\u003cstrong>On his hopes for the victims he is representing in lawsuits\u003c/strong>\u003c/p>\n\u003cp>Most of them would really like to have their health back, but that's not going to happen. You know, the main thing I need to do is, especially for the some of the children who suffered acute kidney failure — they're going to have long-term problems — my job is to make sure that they've got the financial wherewithal to take care of themselves.\u003c/p>\n\u003cp>And I have a very strong interest in being able to trace it back to a particular source, so industry and government can help figure out why this thing happened. If it's waterborne, we need to know that and how to deal with that from an irrigation point of view. If it's an airborne \u003cem>E. coli\u003c/em> outbreak, we need to know that and start thinking about where cattle production is in relationship to leafy-green production. But I think the goal here is to get to the bottom of it and make sure this doesn't happen again. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "\"Most of them would really like to have their health back, but that's not going to happen,\" says the food safety lawyer representing 58 victims who fell ill after eating tainted greens from Arizona.",
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"description": ""Most of them would really like to have their health back, but that's not going to happen," says the food safety lawyer representing 58 victims who fell ill after eating tainted greens from Arizona.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Centers for Disease Control and Prevention is still advising people not to eat romaine lettuce unless they know where it was grown.\u003c/p>\n\u003cp>It appears the outbreak of \u003cem>E. coli \u003c/em>bacteria, which began in March, linked to romaine lettuce grown in Arizona is over, but investigators still aren't exactly sure what caused one of the worst outbreaks of its kind in recent years. More than 120 people have been reported ill in more than two dozen states, and at least one person has died.\u003c/p>\n\u003cp>\u003cem>Here & Now\u003c/em>'s Jeremy Hobson spoke with with \u003ca href=\"http://www.marlerblog.com/\">Bill Marler\u003c/a> (\u003ca href=\"https://twitter.com/bmarler\">@bmarler\u003c/a>), a food safety lawyer based in Seattle. Marler is representing 58 victims who have become ill after eating romaine.\u003c/p>\n\u003cp>\"This is a pretty significant outbreak. It's the largest one that we've had since 2006, and 14 people have developed what's known as hemolytic uremic syndrome, which is acute kidney failure,\" he says. \"So one person has died from hemolytic uremic syndrome, but several other people have [had to] have dialysis, plasmapheresis transplants.\"\u003c/p>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On how outbreaks of foodborne illnesses are traced\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What happens is the CDC notices clusters of illnesses. And what the CDC [and the Food and Drug Administration do] is start tracing back from what those people ate to where that lettuce came from. They worked their way back all the way to Yuma, Ariz. And one of the big breaks in this case was that there were eight prisoners in Nome, Alaska, whose common denominator was they were in a prison together, and they all ate romaine lettuce, and they were able to track that specifically to Yuma to a particular farm because it came as whole-head romaine in a bag.\u003c/p>\n\u003cp>\u003cstrong>On weaknesses in the \u003c/strong>\u003ca href=\"https://www.fda.gov/Food/GuidanceRegulation/FSMA/\">\u003cstrong>Food Safety Modernization Act\u003c/strong>\u003c/a>\u003cstrong> to help prevent outbreaks\u003c/strong>\u003c/p>\n\u003cp>I think one of the flaws in the law is that traceability was expected to roll out a little quicker, and that's probably what the main problem is here. The ability for the FDA and state health authorities to be able to pinpoint where the outbreak happened is just not there. The technology exists, but we are really going to have to relook at the legal requirements — that producers have a much stronger ability to be able to know what product is being used when — so there's no ambiguity, and we can get to the cause of the outbreak much faster.\u003c/p>\n\u003cp>\u003cstrong>On whether restaurants should serve romaine lettuce during this outbreak\u003c/strong>\u003c/p>\n\u003cp>There was a little bit of ambiguity at the very beginning as to where the romaine came from. And so I think grocery stores and restaurants throughout the United States, out of an abundance of caution, were pulling the product. I think as things became clear that it was a Yuma, Ariz., romaine issue, restaurants and grocery stores started putting that product back on their shelves and back [as a] choice to their consumers. But you know, during an outbreak, it's a pretty good idea to pay attention to what's going on and pull the products off the shelf. The CDC has a great saying: It's \"When in doubt, throw it out.\"\u003c/p>\n\u003cp>\u003cstrong>On his hopes for the victims he is representing in lawsuits\u003c/strong>\u003c/p>\n\u003cp>Most of them would really like to have their health back, but that's not going to happen. You know, the main thing I need to do is, especially for the some of the children who suffered acute kidney failure — they're going to have long-term problems — my job is to make sure that they've got the financial wherewithal to take care of themselves.\u003c/p>\n\u003cp>And I have a very strong interest in being able to trace it back to a particular source, so industry and government can help figure out why this thing happened. If it's waterborne, we need to know that and how to deal with that from an irrigation point of view. If it's an airborne \u003cem>E. coli\u003c/em> outbreak, we need to know that and start thinking about where cattle production is in relationship to leafy-green production. But I think the goal here is to get to the bottom of it and make sure this doesn't happen again. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar",
"title": "Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>With a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an Intriguing Private Event Space and Weeknights-Only Bar Hybrid Experiment in the Dogpatch\u003c/em>\u003c/p>\n\u003cp>At first glance, a bar being closed on Thursday, Friday and Saturday nights is like a Financial District coffee shop only being open on weekend evenings or a sports bar strictly serving weekday lunch. It makes you raise your eyebrows as if you’re a judge on “Shark Tank” and begs you to ask the contestant, “Are you trying to lose money with this business plan?”\u003c/p>\n\u003cp>Dig a little deeper, however, and you’ll realize that this structure for the Dogpatch Sunday to Wednesday nights-only newcomer, School Night, is actually pretty smart, if unconventional. It may even be brilliant. In present day, start-up-centric San Francisco terms, it’s a “disruptor.” Some “disruptors” truly do disrupt normal life in a negative way and are annoying pests like all of those electric scooters on the sidewalks. Other disruptors like how the Los Angeles chef Dave Beran serves dessert bites throughout the tasting menu at his new restaurant, \u003ca href=\"https://www.dialoguerestaurant.com/\">Dialogue\u003c/a>, are initially met with heavy skepticism for being different but then win approval because they end up being a clever change-up from the status quo that nobody knew they wanted or needed.\u003c/p>\n\u003cfigure id=\"attachment_127810\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4434-new.jpg\" alt=\"Inside School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127810\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>School Night is definitely the latter type of disruptor. Let’s get one thing straight about how it manages to be a restaurant and bar industry disruptor — it isn’t just a restaurant and bar. \u003ca href=\"https://www.thepearlsf.com/school-night-bar\">School Night\u003c/a> is an open to the public part of a spectacular two-year old event spaced called \u003ca href=\"https://www.thepearlsf.com/\">“The Pearl.”\u003c/a> The venue’s Co-Founder and Managing Partner, Adam Mendelson, knew that he couldn’t just open another restaurant in the traditional format when he decided to go into the hospitality business with a background in renewable energy finance (talk about an unlikely path!). Hopefully this isn’t breaking news to the dining public but it’s no secret in the restaurant industry — owning a restaurant or bar or winery or pretty much any food and beverage concept — is not going to make sustainable money. It’s even more daunting in a competitive and outrageously expensive market like this one. \u003c/p>\n\u003cfigure id=\"attachment_127825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4679-new-1.jpg\" alt=\"Inside The Pearl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside The Pearl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127802\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0169-new.jpg\" alt=\"The Pearl Co-Founder and Managing Partner, Adam Mendelson\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl Co-Founder and Managing Partner, Adam Mendelson \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Brooklyn Winery in New York’s flexible business model served as one inspiration for The Pearl, as did multi-purpose art galleries and newer hotels. That aforementioned urban winery, for example, is really a winery, event space, casual place for a few bites, and weddings destination. These are venues that serve multiple functions and attract different crowds for different time periods. They are dynamic concepts. \u003c/p>\n\u003cfigure id=\"attachment_127880\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0077-new.jpg\" alt=\"The Pearl signage\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl signage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>School Night is enormously helped by The Pearl and The Pearl is greatly enhanced by School Night. Mendelson described the relationship to us as a “virtuous cycle” where The Pearl wouldn’t be on the radar for many Bay Area residents because private event spaces are a small and not very talked-about niche. Everyone pays attention to restaurants and bars. So, much of the public is now aware of The Pearl because of School Night. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the same time, School Night gives The Pearl another prime event space on the big nights for those (Thursday-Saturday), which makes a much more substantial amount of money than a restaurant or bar. On those four traditionally slow nights for private events, School Night is its own destination for eating and drinking the creations of one of San Francisco’s most celebrated chefs and one of San Francisco’s most talented bartenders. Besides, who goes out on weekends anymore? Isn’t Monday night the new Saturday night?\u003c/p>\n\u003cp>It’s hard to tell if this is a positive or negative result of #adulting. On one hand, you still have to wake up to work on a Tuesday morning and an 11pm third round of pisco sours might make that less fun. On the other hand, adults (non-parents, that is) don’t have to worry about calculus homework or going to soccer practice because we don’t have the dreaded “school nights” anymore.\u003c/p>\n\u003cfigure id=\"attachment_127855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0096-new.jpg\" alt=\"Books and signage on display at School Night\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Books and signage on display at School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many people, this writer included, “school night” still sends shivers down our spines like how “flight delay” or “jury duty” makes you freeze and clam up. The term has negative connotations of writing essays about Faulkner at the dinner table and your parents telling you to go to sleep by 10pm even if the Giants game is only in the eighth inning. In other words, school night meant “no fun.”\u003c/p>\n\u003cp>Luckily, we have School Night the bar to bring back the “cool” in school night. We’re so over weekends.\u003c/p>\n\u003cfigure id=\"attachment_127818\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4612-new.jpg\" alt=\"The bar at School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>School Night is an 87-seat bar, open kitchen and dining area located next to The Pearl’s spectacular three-level space, entered from a separate door on 19th Street. The bar’s design is compelling everywhere your eye wanders. It’s worth a trip to the Dogpatch just to see the plant-themed faded prints on the three-dimensional wall fixture near the entrance. But, it’s the Latin-inspired food from Traci Des Jardins and chef de cuisine Audie Golder and the cocktails by Enrique Sanchez that really are the reason to skip the Netflix watching and yoga classes after work in favor of going out on the sleepy town.\u003c/p>\n\u003cfigure id=\"attachment_127854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0094-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0094-new.jpg\" alt=\"School Night's food menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">School Night's food menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127815\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4556-new.jpg\" alt=\"Traci Des Jardins\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food menu is split between composed kitchen dishes and items from the kitchen’s retro red, wood-burning oven named Bertha, brought in from Portland, Oregon. Acquring Bertha from our neighbor to the north isn’t as random as it sounds. One of The Pearl’s main investors is Kurt Huffman, a powerful Portland restaurateur with his ChefStable group. Yes, that’s the connection of why Portland’s beloved pig-centric sandwich shop, \u003ca href=\"http://lardosandwiches.com/\">Lardo\u003c/a>, popped up at The Pearl at the end of April. Keep an eye on a closer Portland-San Francisco dining relationship that has, for the most part, been a distant rivalry.\u003c/p>\n\u003cp>From Bertha, guests can enjoy surf, turf or vegetables with baby back ribs “costillas” slathered with tomatillo barbecue sauce ($16); clams and mussels cooked by the flames and paired with angel hair pasta and aji amarillo aioli for “fideos” ($17); or blistered vegetables ($14) from Mariquita Farms, the Watsonville farm that Des Jardins works closely with. Queso fundido ($16) is a gooey mix of Oaxacan, Provola and Fontal cheeses melted by Bertha and teamed with chorizo and poblano peppers, then ready to be formed into a kind of DIY quesadilla with flour tortillas.\u003c/p>\n\u003cp>https://youtu.be/_XIHOb7OfoY\u003c/p>\n\u003cp>Des Jardins nods to her mother’s and grandparents’ Mexican heritage throughout the menu at her Presidio restaurant, Arguello, and serves a classic plate of tacos al pastor ($15 for three) at School Night. Bay Area diners often cringe at the thought of eating something like duck hearts and gizzards grilled on anticucho skewers ($13), but hopefully can get past that offal mental block because they be some of the most tender and flavorful cuts of duck, beef and chicken. Another unexpected bird preparation emerging from Bertha partners fried quail leg with a moist achiote-marinated quail breast ($23), accompanied by fried plantains and a zesty onion escabeche.\u003c/p>\n\u003cfigure id=\"attachment_127836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0243-new.jpg\" alt=\"Wolfe Ranch quail\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wolfe Ranch quail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Bertha and kitchen dishes aren’t necessarily small plates or large plates. Think of the non-snack dishes as larger tapas that are great for sharing with a friend or enjoying on your own as a two-to-three dish dinner. \u003c/p>\n\u003cp>Those snacks for setting the stage of a full meal or just filling an empty belly while drinking include lime, jalapeño and coriander-dusted pepitas ($4) and housemade tortilla chips with tomatillo-chipotle and guajillo-arbol chile salsas ($6).\u003c/p>\n\u003cp>From the kitchen, diners can order meat-free Impossible meatball “albondigas” one at a time ($3) and learn that the Impossible burger meat might actually excel more in meatball form with tomatillo salsa than as a patty on a bun with ketchup and mustard. \u003c/p>\n\u003cfigure id=\"attachment_127834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0228-new.jpg\" alt=\"Meat-free Impossible meatball\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meat-free Impossible meatball \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not as surprising to find \u003ca href=\"https://www.impossiblefoods.com/\">Impossible\u003c/a> meatballs on this bar food menu as it might seem. Des Jardins’ Hayes Valley high-end flagship, Jardinière, was one of the first restaurants in the country to serve it as a burger (and as Impossible beef tartare!). She started her role as a culinary advisor for the Silicon Valley start-up long before it launched in restaurants a year ago. For a little perspective on the company’s growth and Des Jardins’ importance in it, Jardinière and Cockscomb (Chris Cosentino’s meat-centric, opposite of vegetarian SoMa restaurant) were two of the first three restaurants to serve the Impossible burger and now 1,000 restaurants do just over 365 days later. It’s a borderline phenomenon. \u003c/p>\n\u003cp>Elsewhere on the menu, instead of serving fries, the duck fat-confited fried potatoes ($12) are smashed, crisped and served with guajillo mojo and crema.\u003c/p>\n\u003cp>Cebiche ($13) at School Night comes Peruvian-style. That means raw local halibut comes in small cubes, not heavily diced, is only briefly marinated in the lime-based leche de tigre and comes with hominy and corn nuts, instead of tortilla chips as would be done in Mexico. It’s also given the Peruvian spelling of a “b,” not “ceviche.” Sanchez learned this in high school and insists on it, just like one of his mentors (and Peru’s most influential chef), Gastón Acurio. \u003c/p>\n\u003cfigure id=\"attachment_127838\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0208-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0208-new.jpg\" alt=\"Cebiche\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127838\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cebiche \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads are generally the last thing on most bar-goers minds but like with the little gem spears at True Laurel and the kale salad at Trick Dog, are given real respect at School Night. The Mexican chopped salad actually is a plate of little gem lettuce cups filled with jicama, cucumber, avocado and pepitas ($13). Meanwhile, the straightforward Tijuana Caesar ($13) is the answer to one of food’s great trivia questions: “Where was the Caesar invented?” Yes, Caesar’s restaurant in Tijuana’s Zona Centro.\u003c/p>\n\u003cp>Sanchez, a native of Lima, Peru, is one of the city’s great ambassadors for that country’s spectacular cuisine and, of course, pisco. The Peruvian brandy gets its own section on the cocktail menu (all cocktails are $12), as do agave spirits and whiskey. If you’re after a daiquiri or a Negroni, don’t worry, it’s a full bar and you’ll be perfectly happy. But for Sanchez’s menu of a dozen drinks, split four per spirit category, trust the master and enjoy his witty and delicious creations. \u003c/p>\n\u003cp>Without question, the bar’s most Instagram-friendly drink is the Maracuyá Sour, essentially a passion fruit and cacao-pisco sour with a “school crossing” symbol stenciled onto the foamy egg white top from a Peychaud’s bitters spray. \u003c/p>\n\u003cfigure id=\"attachment_127890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0178-new.jpg\" alt=\"Enrique Sanchez displays the “school crossing” symbol stencil used to make the Maracuyá Sour cocktail\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enrique Sanchez displays the “school crossing” symbol stencil used to make the Maracuyá Sour cocktail\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/NlUovpPHHMg\u003c/p>\n\u003cp>The Principal’s Punch is a play on the San Francisco-invented pisco punch, adding falernum and the herbal French liqueur, Génépy, to the tried-and-true trio of pisco, pineapple and lemon. There’s one catch to that trio. Instead of the usual pineapple gum syrup most recipes for the drink call for, Sanchez makes a pineapple agua fresca-like mix of pineapple juice from the fruit and pineapple water from the skin. Agua fresca and fresh fruit have been a pivotal part of Sanchez’s life since his boyhood when his grandmother had a roadside kiosk selling both.\u003c/p>\n\u003cfigure id=\"attachment_127883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0092-new.jpg\" alt=\"The Principal’s Punch\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Principal’s Punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, Sanchez makes his own labor-intensive version of the purple maize-based agua fresca staple in Peru, chicha morada, from pineapple skins, apples, cloves and cinnamon, all stained a deep, dark purple hue from the maize’s cob. It’s served in the, you guessed it, Purple Maize cocktail with pisco, amaro, lime, and orange liqueur. The chicha morada and the pineapple agua fresca are also served on their own as non-alcoholic options ($5). And if you’re wondering, Sanchez, doesn’t make his own version of Peru’s beloved sugary soda, Inka Kola, nor does he actually enjoy drinking it these days.\u003c/p>\n\u003cp>For a spirit-forward pisco option, spring for the Pura Uvas with Madeira and vermouth. Note how it is garnished with a frozen grape because the drink has only three ingredients and each one is made from grapes, as Sanchez playfully mentions in its menu listing. \u003c/p>\n\u003cp>In fact, many of the drinks have fascinating histories or sarcastically comedic stories behind their names. Sanchez does a great job of offering insights into his drink creations, both with drink description paragraphs on the menu and recipes on the back of bar coasters. \u003c/p>\n\u003cfigure id=\"attachment_127840\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0219-new.jpg\" alt=\"Coasters with cocktail recipes\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127840\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coasters with cocktail recipes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Under the “whiskey” section, the bourbon fizz Teacher’s Pet cocktail doesn’t refer to a nickname for Sanchez in school. It’s actually a tongue-in-cheek reference to a whoopie cushion-like trick he and a friend played on a teacher they didn’t like as mischievous 14-year olds. Cochineals are tiny insects found in cactus around Latin America and South America. They have a vivid red color that, well, gave the teacher a colorful bottom when he sat on the cochineals that had been discreetly placed on his chair in a matchbook by the two young students. \u003c/p>\n\u003cfigure id=\"attachment_127853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0091-new.jpg\" alt=\"Teacher's Pet from the School Night menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Teacher's Pet from the School Night menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with making teachers angry, the bugs are often used to naturally color alcohol and cosmetics. Campari discontinued using cochineal for price reasons a few years ago but Cappelletti, one of the key ingredients in the Teacher’s Pet, still adds it. Don’t be grossed out. Cochineal eventually has no taste in the final products.\u003c/p>\n\u003cp>Elsewhere on the whiskey side, Hierba Buena is a rye mint julep-like ode to San Francisco’s history as “Yerba Buena” and also the name of the mint leaf used in the drink, providing a minty doubleheader with a San Francisco favorite, fernet. The menu’s Manhattan-style offering is The Queen of Lima, stirring together bourbon; Negra Ciolla (a pisco made of the Negra Criolla grape); mistela (a fortified wine blending pisco and regular grape wine); and Peruvian-made Chuncho bitters.\u003c/p>\n\u003cp>At this point, you might be wondering why was whiskey singled out as a specialty on School Night’s menu? An old-fashioned is Sanchez’s drink of choice when going out and the way for him to quickly judge a bar’s potential. On cue, his old-fashioned, Bertha & The Smoke, includes his own blend of bitters (Angostura, orange and Dale DeGroff’s pimento) smoked in Bertha, then stirred with high-proof rye, and poured over a large rock snugly nestled in a previously smoked tumbler.\u003c/p>\n\u003cp>https://youtu.be/3ZNbFhR_MhI\u003c/p>\n\u003cfigure id=\"attachment_127889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0183-new.jpg\" alt=\"Bertha & The Smoke\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bertha & The Smoke \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As these approachable but elaborate drinks suggest, Sanchez is one of the under-the-radar stars of San Francisco’s bar community. He’s not a celebrity bartender because he doesn’t seek the spotlight or have his own bar, but he is an icon to his fellow city bar managers and one of the most entertaining bartenders in the city to chat with. If you want to learn every minute detail about smoking bitters or a particular pisco grape, then get ready for a lesson at School Night. There may be homework afterwards. \u003c/p>\n\u003cp>He arrived in San Francisco from Peru as a 21-year old and grew to become the lead bartender for Acurio’s first restaurant outside of Peru, La Mar Cebicheria Peruana, when it opened on the Embarcadero a decade ago. Sanchez is a big reason why pisco sours are now one of the most ordered drinks across the Bay Area. But, his career has also taken him to a few Mexican concepts, like Tres Agaves and Arguello, that have opened his eyes to agave spirits right at the same time that mezcal started having its “revolution” moment. As a Peruvian, pisco will always “be in his blood” but Sanchez acknowledges he’s really excited by mezcal and tequila nowadays. That’s why agave is the third part of his menu.\u003c/p>\n\u003cp>His version of a margarita is Mr. Kotter, splitting the difference of a classic recipe’s use of orange liqueur and the Tommy’s way with agave nectar, and serving the drink on a hibiscus-infused rock for a color flourish. Tequila isn’t an expected base for a martini but it is in Pancho’s Martini, smoothed out with the salty embrace of manzanilla sherry.\u003c/p>\n\u003cp>The menu’s best match for a poolside cocktail is, appropriately, Spring Break, a smoky mezcal drink on ice pebbles with pineapple gum syrup and hibiscus. Finally, if the lecture at School Night is making your eyes feel a little heavy, it’s time for the Recess Reboot. The mezcal drink is an interpretation of how Mexican coffee often has cinnamon, cloves and piloncillo. Sanchez makes the spiced coffee as a cold brew to mix with amaro and whipped cream for a richer body when poured over crushed ice. \u003c/p>\n\u003cp>Outside of cocktails, four local beers are served on draft ($7), Peru’s national Cusqueña lager is available by the bottle ($5) a few tempting sherries are offered ($6-$8) and three wines are poured by-the-glass on draft ($12). \u003c/p>\n\u003cp>Obviously, in order to make this weeknight-only concept really work, Mendelson knew all along that his grand plan could thrive only if he has an all-star team. He certainly found that with Des Jardins and Sanchez. Des Jardins might not be the national icon of a Thomas Keller or Alice Waters, but the two-time James Beard winner and Central Valley native deserves a place on the local chefs’ Mount Rushmore for her influential work at restaurants and in the community. She sits on the board of La Cocina, is active in all sorts of charity and education activities, and helped launch the Giants’ centerfield garden with the Bon Appétit Management Company a few years ago at AT&T Park.\u003c/p>\n\u003cfigure id=\"attachment_127935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4548-new1.jpg\" alt=\"Traci Des Jardins at School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins at School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the restaurant side, she started with no culinary training (no school nights!) but landed apprenticeships with many legendary French kitchens including La Maison Troisgros, Alain Passard’s L’Arpège and Alain Ducasse’s Le Louis XV. After learning classical French techniques from the best mentors possible, Des Jardins’ career brought her back to her home state and the wonderful ingredients of California. She was an opening chef in various capacities at some of the most important restaurants of the 1990s including Patina in Los Angeles (the only one still open); Aqua; Japantown’s fascinating Japanese-French fusion restaurant, Elka (here’s an \u003ca href=\"https://www.nytimes.com/1993/01/13/garden/from-hill-to-hill-san-francisco-s-top-restaurants.html\">interesting throwback article\u003c/a> about that important but oft-forgotten place); and Rubicon. That last one is where Des Jardins finally could run her own kitchen as Executive Chef and where she won the 1995 James Beard Foundation Rising Star Chef of the Year award. \u003c/p>\n\u003cp>Her solo debut, Jardinière, opened in 1997 and still is as strong as ever, balancing a nightly crowd of theatergoers, older regulars and eager, young food-obsessed diners. Des Jardins also owns or co-owns Mijita, a taqueria in the Ferry Building and attached to AT&T Park; Arguello, TRANSIT and The Commissary in the Presidio; and Public House at AT&T Park. Her restaurant concepts are eclectic in style and location to say the least. After helping to put the Presidio on the San Francisco dining map, it’s exciting to see her help elevate the Dogpatch dining scene in the complete opposite corner of the city. \u003c/p>\n\u003cp>Along with Mendelson, Des Jardins and Sanchez have a strong team of industry personnel and non-traditional hospitality personnel to make sure this concept isn’t just an experiment. The Pearl’s General Manager is Jon Larner, a Founding Partner of The Independent concert venue on Divisadero. School Night’s General Manager is Riley Bartlett (Pizzeria Delfina, Spruce) and Amy Reynolds is the Director of Operations for Des Jardins’ medium-sized stable of restaurants.\u003c/p>\n\u003cfigure id=\"attachment_127824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4658-new.jpg\" alt=\"Pearl’s General Manager is Jon Larner\" width=\"1920\" height=\"1370\" class=\"size-full wp-image-127824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-1200x856.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-1180x842.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-960x685.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-520x371.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pearl’s General Manager is Jon Larner \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, The Pearl is its own operation and School Night is an overlapping one between the chef and The Pearl. As far as event spaces go, you’d be hard pressed to find a more impressive venue than The Pearl. It’s a three-level loft-chic space with a gorgeous rooftop patio. The main floor boasts several intriguing maps as pieces of art by Alexis Laurent and a ceiling-high living indoor garden on built-in giant cranes à la New York’s High Line. For a bar next door to not seem like a low-key supporting act to such a stunner...good luck! With Laurent’s help, School Night has managed to be architecturally notable on its own.\u003c/p>\n\u003cfigure id=\"attachment_127827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4700-new.jpg\" alt=\"Inside The Pearl looking down on the first level\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside The Pearl looking down on the first level \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4706-new.jpg\" alt=\"The Pearl second level space\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl second level space \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4710-new.jpg\" alt=\"The Pearl rooftop patio\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl rooftop patio \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seating is split between the bar, central high-tops and wooden booths on the non-bar side wall. The latter two areas have full service. A partition made of glazed glass cubes and a stack of firewood greets diners at the door and then a chic-industrial theme dominates everywhere you look when walking to a seat. Exposed pipes run overhead with oversized lamp bulbs dangling down from the ceiling. They immediately draw your attention to the skylight (trend alert!) that gives the airy space an even grander aura. \u003c/p>\n\u003cfigure id=\"attachment_127884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4619-new.jpg\" alt=\"Inside School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are four main design features that the Instagram and gallery-frequenting crowds will appreciate. We mentioned the three-dimensional plant print wall fixture by the entrance, made by Laurent. The bathrooms are right next to it and each stall has an eye-catching tile wall. The bar’s background is a giant menu board that seems partially inspired by the one at Toronado and partially like a chalkboard in a classroom. The far end of the room features a wheel-like light creation by Laurent that has a steampunk vibe to it.\u003c/p>\n\u003cfigure id=\"attachment_127837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4628-new.jpg\" alt=\"Three-dimensional plant print wall relief by San Francisco artist Alexis Laurent\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three-dimensional plant print wall relief by San Francisco artist Alexis Laurent \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4636-new.jpg\" alt=\"The festive bathroom \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The festive bathroom \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Clearly, School Night has the talent and the design to make it a hit on what are usually the most sluggish evenings of the week for bars and restaurants. Plus, the $12 cocktails are “a deal” by San Francisco’s inflated standards and the venue is in a neighborhood going through a huge building and housing boom. There is a lot working in School Night’s favor.\u003c/p>\n\u003cp>School Night is an intriguing industry strategy and one that will be closely watched. We’ve seen other restaurants in the city make daring changes, whether it’s having ticketed reservations or serving high-end cuisine in no-frills spaces. It’s up to San Francisco diners and drinkers to fill our the report card for this concept. However, one thing is for certain — when our adult homework involves tasting cebiche and pisco cocktails, we look forward to school nights. \u003c/p>\n\u003cfigure id=\"attachment_127850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0084-new.jpg\" alt=\"School Night signage\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">School Night signage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.schoolnightsf.com/\">\u003cstrong>School Night\u003c/strong>\u003c/a>\u003cbr>\n601 19th St. \u003ca href=\"https://www.google.com/maps/place/School+Night/@37.7615343,-122.3911776,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7fb811772cff:0x73e436e233e70b52!8m2!3d37.7615343!4d-122.3889836\">MAP\u003c/a>\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 903-5427\u003cbr>\nHours: Sunday-Wednesday, 5pm-Midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/ThePearlSF/about/?ref=page_internal\">The Pearl\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/schoolnightsf/?hl=en\">@SchoolNightSF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SchoolNightSF\">@SchoolNightSF\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\n",
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"excerpt": "With a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an Intriguing Private Event Space and Weeknights-Only Bar Hybrid Experiment in the Dogpatch",
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"description": "With a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an Intriguing Private Event Space and Weeknights-Only Bar Hybrid Experiment in the Dogpatch",
"title": "Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar | KQED",
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"headline": "Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar",
"datePublished": "2018-05-07T17:12:03-07:00",
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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 a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an Intriguing Private Event Space and Weeknights-Only Bar Hybrid Experiment in the Dogpatch\u003c/em>\u003c/p>\n\u003cp>At first glance, a bar being closed on Thursday, Friday and Saturday nights is like a Financial District coffee shop only being open on weekend evenings or a sports bar strictly serving weekday lunch. It makes you raise your eyebrows as if you’re a judge on “Shark Tank” and begs you to ask the contestant, “Are you trying to lose money with this business plan?”\u003c/p>\n\u003cp>Dig a little deeper, however, and you’ll realize that this structure for the Dogpatch Sunday to Wednesday nights-only newcomer, School Night, is actually pretty smart, if unconventional. It may even be brilliant. In present day, start-up-centric San Francisco terms, it’s a “disruptor.” Some “disruptors” truly do disrupt normal life in a negative way and are annoying pests like all of those electric scooters on the sidewalks. Other disruptors like how the Los Angeles chef Dave Beran serves dessert bites throughout the tasting menu at his new restaurant, \u003ca href=\"https://www.dialoguerestaurant.com/\">Dialogue\u003c/a>, are initially met with heavy skepticism for being different but then win approval because they end up being a clever change-up from the status quo that nobody knew they wanted or needed.\u003c/p>\n\u003cfigure id=\"attachment_127810\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4434-new.jpg\" alt=\"Inside School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127810\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4434-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>School Night is definitely the latter type of disruptor. Let’s get one thing straight about how it manages to be a restaurant and bar industry disruptor — it isn’t just a restaurant and bar. \u003ca href=\"https://www.thepearlsf.com/school-night-bar\">School Night\u003c/a> is an open to the public part of a spectacular two-year old event spaced called \u003ca href=\"https://www.thepearlsf.com/\">“The Pearl.”\u003c/a> The venue’s Co-Founder and Managing Partner, Adam Mendelson, knew that he couldn’t just open another restaurant in the traditional format when he decided to go into the hospitality business with a background in renewable energy finance (talk about an unlikely path!). Hopefully this isn’t breaking news to the dining public but it’s no secret in the restaurant industry — owning a restaurant or bar or winery or pretty much any food and beverage concept — is not going to make sustainable money. It’s even more daunting in a competitive and outrageously expensive market like this one. \u003c/p>\n\u003cfigure id=\"attachment_127825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4679-new-1.jpg\" alt=\"Inside The Pearl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4679-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside The Pearl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127802\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0169-new.jpg\" alt=\"The Pearl Co-Founder and Managing Partner, Adam Mendelson\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0169-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl Co-Founder and Managing Partner, Adam Mendelson \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Brooklyn Winery in New York’s flexible business model served as one inspiration for The Pearl, as did multi-purpose art galleries and newer hotels. That aforementioned urban winery, for example, is really a winery, event space, casual place for a few bites, and weddings destination. These are venues that serve multiple functions and attract different crowds for different time periods. They are dynamic concepts. \u003c/p>\n\u003cfigure id=\"attachment_127880\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0077-new.jpg\" alt=\"The Pearl signage\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0077-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl signage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>School Night is enormously helped by The Pearl and The Pearl is greatly enhanced by School Night. Mendelson described the relationship to us as a “virtuous cycle” where The Pearl wouldn’t be on the radar for many Bay Area residents because private event spaces are a small and not very talked-about niche. Everyone pays attention to restaurants and bars. So, much of the public is now aware of The Pearl because of School Night. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the same time, School Night gives The Pearl another prime event space on the big nights for those (Thursday-Saturday), which makes a much more substantial amount of money than a restaurant or bar. On those four traditionally slow nights for private events, School Night is its own destination for eating and drinking the creations of one of San Francisco’s most celebrated chefs and one of San Francisco’s most talented bartenders. Besides, who goes out on weekends anymore? Isn’t Monday night the new Saturday night?\u003c/p>\n\u003cp>It’s hard to tell if this is a positive or negative result of #adulting. On one hand, you still have to wake up to work on a Tuesday morning and an 11pm third round of pisco sours might make that less fun. On the other hand, adults (non-parents, that is) don’t have to worry about calculus homework or going to soccer practice because we don’t have the dreaded “school nights” anymore.\u003c/p>\n\u003cfigure id=\"attachment_127855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0096-new.jpg\" alt=\"Books and signage on display at School Night\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0096-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Books and signage on display at School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many people, this writer included, “school night” still sends shivers down our spines like how “flight delay” or “jury duty” makes you freeze and clam up. The term has negative connotations of writing essays about Faulkner at the dinner table and your parents telling you to go to sleep by 10pm even if the Giants game is only in the eighth inning. In other words, school night meant “no fun.”\u003c/p>\n\u003cp>Luckily, we have School Night the bar to bring back the “cool” in school night. We’re so over weekends.\u003c/p>\n\u003cfigure id=\"attachment_127818\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4612-new.jpg\" alt=\"The bar at School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4612-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>School Night is an 87-seat bar, open kitchen and dining area located next to The Pearl’s spectacular three-level space, entered from a separate door on 19th Street. The bar’s design is compelling everywhere your eye wanders. It’s worth a trip to the Dogpatch just to see the plant-themed faded prints on the three-dimensional wall fixture near the entrance. But, it’s the Latin-inspired food from Traci Des Jardins and chef de cuisine Audie Golder and the cocktails by Enrique Sanchez that really are the reason to skip the Netflix watching and yoga classes after work in favor of going out on the sleepy town.\u003c/p>\n\u003cfigure id=\"attachment_127854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0094-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0094-new.jpg\" alt=\"School Night's food menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0094-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">School Night's food menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127815\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4556-new.jpg\" alt=\"Traci Des Jardins\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4556-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food menu is split between composed kitchen dishes and items from the kitchen’s retro red, wood-burning oven named Bertha, brought in from Portland, Oregon. Acquring Bertha from our neighbor to the north isn’t as random as it sounds. One of The Pearl’s main investors is Kurt Huffman, a powerful Portland restaurateur with his ChefStable group. Yes, that’s the connection of why Portland’s beloved pig-centric sandwich shop, \u003ca href=\"http://lardosandwiches.com/\">Lardo\u003c/a>, popped up at The Pearl at the end of April. Keep an eye on a closer Portland-San Francisco dining relationship that has, for the most part, been a distant rivalry.\u003c/p>\n\u003cp>From Bertha, guests can enjoy surf, turf or vegetables with baby back ribs “costillas” slathered with tomatillo barbecue sauce ($16); clams and mussels cooked by the flames and paired with angel hair pasta and aji amarillo aioli for “fideos” ($17); or blistered vegetables ($14) from Mariquita Farms, the Watsonville farm that Des Jardins works closely with. Queso fundido ($16) is a gooey mix of Oaxacan, Provola and Fontal cheeses melted by Bertha and teamed with chorizo and poblano peppers, then ready to be formed into a kind of DIY quesadilla with flour tortillas.\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/_XIHOb7OfoY'\n title='//www.youtube.com/embed/_XIHOb7OfoY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Des Jardins nods to her mother’s and grandparents’ Mexican heritage throughout the menu at her Presidio restaurant, Arguello, and serves a classic plate of tacos al pastor ($15 for three) at School Night. Bay Area diners often cringe at the thought of eating something like duck hearts and gizzards grilled on anticucho skewers ($13), but hopefully can get past that offal mental block because they be some of the most tender and flavorful cuts of duck, beef and chicken. Another unexpected bird preparation emerging from Bertha partners fried quail leg with a moist achiote-marinated quail breast ($23), accompanied by fried plantains and a zesty onion escabeche.\u003c/p>\n\u003cfigure id=\"attachment_127836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0243-new.jpg\" alt=\"Wolfe Ranch quail\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0243-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wolfe Ranch quail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Bertha and kitchen dishes aren’t necessarily small plates or large plates. Think of the non-snack dishes as larger tapas that are great for sharing with a friend or enjoying on your own as a two-to-three dish dinner. \u003c/p>\n\u003cp>Those snacks for setting the stage of a full meal or just filling an empty belly while drinking include lime, jalapeño and coriander-dusted pepitas ($4) and housemade tortilla chips with tomatillo-chipotle and guajillo-arbol chile salsas ($6).\u003c/p>\n\u003cp>From the kitchen, diners can order meat-free Impossible meatball “albondigas” one at a time ($3) and learn that the Impossible burger meat might actually excel more in meatball form with tomatillo salsa than as a patty on a bun with ketchup and mustard. \u003c/p>\n\u003cfigure id=\"attachment_127834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0228-new.jpg\" alt=\"Meat-free Impossible meatball\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0228-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meat-free Impossible meatball \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not as surprising to find \u003ca href=\"https://www.impossiblefoods.com/\">Impossible\u003c/a> meatballs on this bar food menu as it might seem. Des Jardins’ Hayes Valley high-end flagship, Jardinière, was one of the first restaurants in the country to serve it as a burger (and as Impossible beef tartare!). She started her role as a culinary advisor for the Silicon Valley start-up long before it launched in restaurants a year ago. For a little perspective on the company’s growth and Des Jardins’ importance in it, Jardinière and Cockscomb (Chris Cosentino’s meat-centric, opposite of vegetarian SoMa restaurant) were two of the first three restaurants to serve the Impossible burger and now 1,000 restaurants do just over 365 days later. It’s a borderline phenomenon. \u003c/p>\n\u003cp>Elsewhere on the menu, instead of serving fries, the duck fat-confited fried potatoes ($12) are smashed, crisped and served with guajillo mojo and crema.\u003c/p>\n\u003cp>Cebiche ($13) at School Night comes Peruvian-style. That means raw local halibut comes in small cubes, not heavily diced, is only briefly marinated in the lime-based leche de tigre and comes with hominy and corn nuts, instead of tortilla chips as would be done in Mexico. It’s also given the Peruvian spelling of a “b,” not “ceviche.” Sanchez learned this in high school and insists on it, just like one of his mentors (and Peru’s most influential chef), Gastón Acurio. \u003c/p>\n\u003cfigure id=\"attachment_127838\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0208-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0208-new.jpg\" alt=\"Cebiche\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127838\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0208-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cebiche \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads are generally the last thing on most bar-goers minds but like with the little gem spears at True Laurel and the kale salad at Trick Dog, are given real respect at School Night. The Mexican chopped salad actually is a plate of little gem lettuce cups filled with jicama, cucumber, avocado and pepitas ($13). Meanwhile, the straightforward Tijuana Caesar ($13) is the answer to one of food’s great trivia questions: “Where was the Caesar invented?” Yes, Caesar’s restaurant in Tijuana’s Zona Centro.\u003c/p>\n\u003cp>Sanchez, a native of Lima, Peru, is one of the city’s great ambassadors for that country’s spectacular cuisine and, of course, pisco. The Peruvian brandy gets its own section on the cocktail menu (all cocktails are $12), as do agave spirits and whiskey. If you’re after a daiquiri or a Negroni, don’t worry, it’s a full bar and you’ll be perfectly happy. But for Sanchez’s menu of a dozen drinks, split four per spirit category, trust the master and enjoy his witty and delicious creations. \u003c/p>\n\u003cp>Without question, the bar’s most Instagram-friendly drink is the Maracuyá Sour, essentially a passion fruit and cacao-pisco sour with a “school crossing” symbol stenciled onto the foamy egg white top from a Peychaud’s bitters spray. \u003c/p>\n\u003cfigure id=\"attachment_127890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0178-new.jpg\" alt=\"Enrique Sanchez displays the “school crossing” symbol stencil used to make the Maracuyá Sour cocktail\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0178-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enrique Sanchez displays the “school crossing” symbol stencil used to make the Maracuyá Sour cocktail\u003c/figcaption>\u003c/figure>\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/NlUovpPHHMg'\n title='//www.youtube.com/embed/NlUovpPHHMg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The Principal’s Punch is a play on the San Francisco-invented pisco punch, adding falernum and the herbal French liqueur, Génépy, to the tried-and-true trio of pisco, pineapple and lemon. There’s one catch to that trio. Instead of the usual pineapple gum syrup most recipes for the drink call for, Sanchez makes a pineapple agua fresca-like mix of pineapple juice from the fruit and pineapple water from the skin. Agua fresca and fresh fruit have been a pivotal part of Sanchez’s life since his boyhood when his grandmother had a roadside kiosk selling both.\u003c/p>\n\u003cfigure id=\"attachment_127883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0092-new.jpg\" alt=\"The Principal’s Punch\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0092-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Principal’s Punch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, Sanchez makes his own labor-intensive version of the purple maize-based agua fresca staple in Peru, chicha morada, from pineapple skins, apples, cloves and cinnamon, all stained a deep, dark purple hue from the maize’s cob. It’s served in the, you guessed it, Purple Maize cocktail with pisco, amaro, lime, and orange liqueur. The chicha morada and the pineapple agua fresca are also served on their own as non-alcoholic options ($5). And if you’re wondering, Sanchez, doesn’t make his own version of Peru’s beloved sugary soda, Inka Kola, nor does he actually enjoy drinking it these days.\u003c/p>\n\u003cp>For a spirit-forward pisco option, spring for the Pura Uvas with Madeira and vermouth. Note how it is garnished with a frozen grape because the drink has only three ingredients and each one is made from grapes, as Sanchez playfully mentions in its menu listing. \u003c/p>\n\u003cp>In fact, many of the drinks have fascinating histories or sarcastically comedic stories behind their names. Sanchez does a great job of offering insights into his drink creations, both with drink description paragraphs on the menu and recipes on the back of bar coasters. \u003c/p>\n\u003cfigure id=\"attachment_127840\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0219-new.jpg\" alt=\"Coasters with cocktail recipes\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127840\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0219-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coasters with cocktail recipes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Under the “whiskey” section, the bourbon fizz Teacher’s Pet cocktail doesn’t refer to a nickname for Sanchez in school. It’s actually a tongue-in-cheek reference to a whoopie cushion-like trick he and a friend played on a teacher they didn’t like as mischievous 14-year olds. Cochineals are tiny insects found in cactus around Latin America and South America. They have a vivid red color that, well, gave the teacher a colorful bottom when he sat on the cochineals that had been discreetly placed on his chair in a matchbook by the two young students. \u003c/p>\n\u003cfigure id=\"attachment_127853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0091-new.jpg\" alt=\"Teacher's Pet from the School Night menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0091-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Teacher's Pet from the School Night menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with making teachers angry, the bugs are often used to naturally color alcohol and cosmetics. Campari discontinued using cochineal for price reasons a few years ago but Cappelletti, one of the key ingredients in the Teacher’s Pet, still adds it. Don’t be grossed out. Cochineal eventually has no taste in the final products.\u003c/p>\n\u003cp>Elsewhere on the whiskey side, Hierba Buena is a rye mint julep-like ode to San Francisco’s history as “Yerba Buena” and also the name of the mint leaf used in the drink, providing a minty doubleheader with a San Francisco favorite, fernet. The menu’s Manhattan-style offering is The Queen of Lima, stirring together bourbon; Negra Ciolla (a pisco made of the Negra Criolla grape); mistela (a fortified wine blending pisco and regular grape wine); and Peruvian-made Chuncho bitters.\u003c/p>\n\u003cp>At this point, you might be wondering why was whiskey singled out as a specialty on School Night’s menu? An old-fashioned is Sanchez’s drink of choice when going out and the way for him to quickly judge a bar’s potential. On cue, his old-fashioned, Bertha & The Smoke, includes his own blend of bitters (Angostura, orange and Dale DeGroff’s pimento) smoked in Bertha, then stirred with high-proof rye, and poured over a large rock snugly nestled in a previously smoked tumbler.\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/3ZNbFhR_MhI'\n title='//www.youtube.com/embed/3ZNbFhR_MhI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_127889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0183-new.jpg\" alt=\"Bertha & The Smoke\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0183-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bertha & The Smoke \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As these approachable but elaborate drinks suggest, Sanchez is one of the under-the-radar stars of San Francisco’s bar community. He’s not a celebrity bartender because he doesn’t seek the spotlight or have his own bar, but he is an icon to his fellow city bar managers and one of the most entertaining bartenders in the city to chat with. If you want to learn every minute detail about smoking bitters or a particular pisco grape, then get ready for a lesson at School Night. There may be homework afterwards. \u003c/p>\n\u003cp>He arrived in San Francisco from Peru as a 21-year old and grew to become the lead bartender for Acurio’s first restaurant outside of Peru, La Mar Cebicheria Peruana, when it opened on the Embarcadero a decade ago. Sanchez is a big reason why pisco sours are now one of the most ordered drinks across the Bay Area. But, his career has also taken him to a few Mexican concepts, like Tres Agaves and Arguello, that have opened his eyes to agave spirits right at the same time that mezcal started having its “revolution” moment. As a Peruvian, pisco will always “be in his blood” but Sanchez acknowledges he’s really excited by mezcal and tequila nowadays. That’s why agave is the third part of his menu.\u003c/p>\n\u003cp>His version of a margarita is Mr. Kotter, splitting the difference of a classic recipe’s use of orange liqueur and the Tommy’s way with agave nectar, and serving the drink on a hibiscus-infused rock for a color flourish. Tequila isn’t an expected base for a martini but it is in Pancho’s Martini, smoothed out with the salty embrace of manzanilla sherry.\u003c/p>\n\u003cp>The menu’s best match for a poolside cocktail is, appropriately, Spring Break, a smoky mezcal drink on ice pebbles with pineapple gum syrup and hibiscus. Finally, if the lecture at School Night is making your eyes feel a little heavy, it’s time for the Recess Reboot. The mezcal drink is an interpretation of how Mexican coffee often has cinnamon, cloves and piloncillo. Sanchez makes the spiced coffee as a cold brew to mix with amaro and whipped cream for a richer body when poured over crushed ice. \u003c/p>\n\u003cp>Outside of cocktails, four local beers are served on draft ($7), Peru’s national Cusqueña lager is available by the bottle ($5) a few tempting sherries are offered ($6-$8) and three wines are poured by-the-glass on draft ($12). \u003c/p>\n\u003cp>Obviously, in order to make this weeknight-only concept really work, Mendelson knew all along that his grand plan could thrive only if he has an all-star team. He certainly found that with Des Jardins and Sanchez. Des Jardins might not be the national icon of a Thomas Keller or Alice Waters, but the two-time James Beard winner and Central Valley native deserves a place on the local chefs’ Mount Rushmore for her influential work at restaurants and in the community. She sits on the board of La Cocina, is active in all sorts of charity and education activities, and helped launch the Giants’ centerfield garden with the Bon Appétit Management Company a few years ago at AT&T Park.\u003c/p>\n\u003cfigure id=\"attachment_127935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4548-new1.jpg\" alt=\"Traci Des Jardins at School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127935\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4548-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins at School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the restaurant side, she started with no culinary training (no school nights!) but landed apprenticeships with many legendary French kitchens including La Maison Troisgros, Alain Passard’s L’Arpège and Alain Ducasse’s Le Louis XV. After learning classical French techniques from the best mentors possible, Des Jardins’ career brought her back to her home state and the wonderful ingredients of California. She was an opening chef in various capacities at some of the most important restaurants of the 1990s including Patina in Los Angeles (the only one still open); Aqua; Japantown’s fascinating Japanese-French fusion restaurant, Elka (here’s an \u003ca href=\"https://www.nytimes.com/1993/01/13/garden/from-hill-to-hill-san-francisco-s-top-restaurants.html\">interesting throwback article\u003c/a> about that important but oft-forgotten place); and Rubicon. That last one is where Des Jardins finally could run her own kitchen as Executive Chef and where she won the 1995 James Beard Foundation Rising Star Chef of the Year award. \u003c/p>\n\u003cp>Her solo debut, Jardinière, opened in 1997 and still is as strong as ever, balancing a nightly crowd of theatergoers, older regulars and eager, young food-obsessed diners. Des Jardins also owns or co-owns Mijita, a taqueria in the Ferry Building and attached to AT&T Park; Arguello, TRANSIT and The Commissary in the Presidio; and Public House at AT&T Park. Her restaurant concepts are eclectic in style and location to say the least. After helping to put the Presidio on the San Francisco dining map, it’s exciting to see her help elevate the Dogpatch dining scene in the complete opposite corner of the city. \u003c/p>\n\u003cp>Along with Mendelson, Des Jardins and Sanchez have a strong team of industry personnel and non-traditional hospitality personnel to make sure this concept isn’t just an experiment. The Pearl’s General Manager is Jon Larner, a Founding Partner of The Independent concert venue on Divisadero. School Night’s General Manager is Riley Bartlett (Pizzeria Delfina, Spruce) and Amy Reynolds is the Director of Operations for Des Jardins’ medium-sized stable of restaurants.\u003c/p>\n\u003cfigure id=\"attachment_127824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4658-new.jpg\" alt=\"Pearl’s General Manager is Jon Larner\" width=\"1920\" height=\"1370\" class=\"size-full wp-image-127824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-1200x856.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-1180x842.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-960x685.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4658-new-520x371.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pearl’s General Manager is Jon Larner \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, The Pearl is its own operation and School Night is an overlapping one between the chef and The Pearl. As far as event spaces go, you’d be hard pressed to find a more impressive venue than The Pearl. It’s a three-level loft-chic space with a gorgeous rooftop patio. The main floor boasts several intriguing maps as pieces of art by Alexis Laurent and a ceiling-high living indoor garden on built-in giant cranes à la New York’s High Line. For a bar next door to not seem like a low-key supporting act to such a stunner...good luck! With Laurent’s help, School Night has managed to be architecturally notable on its own.\u003c/p>\n\u003cfigure id=\"attachment_127827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4700-new.jpg\" alt=\"Inside The Pearl looking down on the first level\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4700-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside The Pearl looking down on the first level \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4706-new.jpg\" alt=\"The Pearl second level space\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4706-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl second level space \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127888\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4710-new.jpg\" alt=\"The Pearl rooftop patio\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127888\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4710-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pearl rooftop patio \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Seating is split between the bar, central high-tops and wooden booths on the non-bar side wall. The latter two areas have full service. A partition made of glazed glass cubes and a stack of firewood greets diners at the door and then a chic-industrial theme dominates everywhere you look when walking to a seat. Exposed pipes run overhead with oversized lamp bulbs dangling down from the ceiling. They immediately draw your attention to the skylight (trend alert!) that gives the airy space an even grander aura. \u003c/p>\n\u003cfigure id=\"attachment_127884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4619-new.jpg\" alt=\"Inside School Night\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4619-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside School Night \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are four main design features that the Instagram and gallery-frequenting crowds will appreciate. We mentioned the three-dimensional plant print wall fixture by the entrance, made by Laurent. The bathrooms are right next to it and each stall has an eye-catching tile wall. The bar’s background is a giant menu board that seems partially inspired by the one at Toronado and partially like a chalkboard in a classroom. The far end of the room features a wheel-like light creation by Laurent that has a steampunk vibe to it.\u003c/p>\n\u003cfigure id=\"attachment_127837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4628-new.jpg\" alt=\"Three-dimensional plant print wall relief by San Francisco artist Alexis Laurent\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4628-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three-dimensional plant print wall relief by San Francisco artist Alexis Laurent \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4636-new.jpg\" alt=\"The festive bathroom \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4636-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The festive bathroom \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Clearly, School Night has the talent and the design to make it a hit on what are usually the most sluggish evenings of the week for bars and restaurants. Plus, the $12 cocktails are “a deal” by San Francisco’s inflated standards and the venue is in a neighborhood going through a huge building and housing boom. There is a lot working in School Night’s favor.\u003c/p>\n\u003cp>School Night is an intriguing industry strategy and one that will be closely watched. We’ve seen other restaurants in the city make daring changes, whether it’s having ticketed reservations or serving high-end cuisine in no-frills spaces. It’s up to San Francisco diners and drinkers to fill our the report card for this concept. However, one thing is for certain — when our adult homework involves tasting cebiche and pisco cocktails, we look forward to school nights. \u003c/p>\n\u003cfigure id=\"attachment_127850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0084-new.jpg\" alt=\"School Night signage\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0084-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">School Night signage \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.schoolnightsf.com/\">\u003cstrong>School Night\u003c/strong>\u003c/a>\u003cbr>\n601 19th St. \u003ca href=\"https://www.google.com/maps/place/School+Night/@37.7615343,-122.3911776,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7fb811772cff:0x73e436e233e70b52!8m2!3d37.7615343!4d-122.3889836\">MAP\u003c/a>\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 903-5427\u003cbr>\nHours: Sunday-Wednesday, 5pm-Midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/ThePearlSF/about/?ref=page_internal\">The Pearl\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/schoolnightsf/?hl=en\">@SchoolNightSF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SchoolNightSF\">@SchoolNightSF\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Well, it's official. Beginning today, all restaurant chains in the U.S. with 20 or more locations must post calories on menus or menu boards.\u003c/p>\n\u003cp>When Congress passed the Affordable Care Act, back in 2010, the federal calorie posting mandate was born.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/05/20180507_atc_now_that_calorie_labels_are_federal_law_will_we_eat_less.mp3\u003c/p>\n\u003cp>Many chains, including McDonald's, Panera and Starbucks, began posting calories several years back. But the proposed regulations hit several snags as industry groups \u003ca href=\"https://www.npr.org/2017/05/02/526514189/fda-delays-calorie-labeling-rule-until-next-year\">lobbied\u003c/a> for changes. Now, there's no escaping them.\u003c/p>\n\u003cp>Walk into any chain, and with a glance, there's the calorie count of that double cheeseburger you're eyeing. You may ask yourself: Should I really order that?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Surveys show consumers overwhelmingly want this information,\" FDA Commissioner Scott Gottlieb wrote in his blog.\u003c/p>\n\u003cp>And what's the evidence calorie counts will nudge people to cut back?\u003c/p>\n\u003cp>A review by the Cochrane Collaborative, which analyzed several studies, found that calorie labels seem to \u003ca href=\"http://www.cochrane.org/news/new-cochrane-review-evidence-suggests-nutritional-labelling-menus-restaurants-and-cafes-may\">reduce\u003c/a> the number of calories people purchase by an estimated 50 calories per meal.\u003c/p>\n\u003cp>\"That may sound like a small amount,\" writes Gotlieb. It comes out to less than a cookie a day, he points out. \"But over a year, based on that sort of reduction, you could end up consuming 10,000 to 20,000 fewer calories, making you three to five pounds slimmer.\"\u003c/p>\n\u003cp>At a time when more than 1 in 3 adults in the U.S. is obese, Gottlieb says \"national menu labeling could help make a big difference in America's obesity rates.\"\u003c/p>\n\u003cp>The awareness over calorie counts has led chains to rethink their menu offerings. For instance, between 2010 and 2011, when the conversation over calories began to get louder, fast-food restaurants slimmed down their entrees on children's menus by about 40 calories, on average. And chains, including McDonald's, have announced additional downsizing in the calories of kids' meals.\u003c/p>\n\u003cp>And it seems that more new menu items being introduced by large U.S. chains are slightly lower in calories. \u003ca href=\"https://www.npr.org/sections/thesalt/2014/10/08/354377535/restaurants-shave-calories-off-new-menu-items\">One study\u003c/a> found that from 2012 to 2013, new menu items were 56 calories lower, on average.\u003c/p>\n\u003cp>Margo Wootan of the Center for Science in the Public Interest, who's been pushing for clearly posted calories on menus for years, says as more chains began adopting calorie counts, she began to see clear shifts. \"Looking at before to after [calorie] labeling, we've seen a significant decrease in the calories of pastries at Starbucks,\" Wootan told us.\u003c/p>\n\u003cp>She also points to Cosi and Maggiano's as examples of chains that have reworked menu items from salads to entrees to lighten them up. \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>\u003c/p>\n\u003cp>\"Surveys show consumers overwhelmingly want this information,\" FDA Commissioner Scott Gottlieb wrote in his blog.\u003c/p>\n\u003cp>And what's the evidence calorie counts will nudge people to cut back?\u003c/p>\n\u003cp>A review by the Cochrane Collaborative, which analyzed several studies, found that calorie labels seem to \u003ca href=\"http://www.cochrane.org/news/new-cochrane-review-evidence-suggests-nutritional-labelling-menus-restaurants-and-cafes-may\">reduce\u003c/a> the number of calories people purchase by an estimated 50 calories per meal.\u003c/p>\n\u003cp>\"That may sound like a small amount,\" writes Gotlieb. It comes out to less than a cookie a day, he points out. \"But over a year, based on that sort of reduction, you could end up consuming 10,000 to 20,000 fewer calories, making you three to five pounds slimmer.\"\u003c/p>\n\u003cp>At a time when more than 1 in 3 adults in the U.S. is obese, Gottlieb says \"national menu labeling could help make a big difference in America's obesity rates.\"\u003c/p>\n\u003cp>The awareness over calorie counts has led chains to rethink their menu offerings. For instance, between 2010 and 2011, when the conversation over calories began to get louder, fast-food restaurants slimmed down their entrees on children's menus by about 40 calories, on average. And chains, including McDonald's, have announced additional downsizing in the calories of kids' meals.\u003c/p>\n\u003cp>And it seems that more new menu items being introduced by large U.S. chains are slightly lower in calories. \u003ca href=\"https://www.npr.org/sections/thesalt/2014/10/08/354377535/restaurants-shave-calories-off-new-menu-items\">One study\u003c/a> found that from 2012 to 2013, new menu items were 56 calories lower, on average.\u003c/p>\n\u003cp>Margo Wootan of the Center for Science in the Public Interest, who's been pushing for clearly posted calories on menus for years, says as more chains began adopting calorie counts, she began to see clear shifts. \"Looking at before to after [calorie] labeling, we've seen a significant decrease in the calories of pastries at Starbucks,\" Wootan told us.\u003c/p>\n\u003cp>She also points to Cosi and Maggiano's as examples of chains that have reworked menu items from salads to entrees to lighten them up. \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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"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Rain is less and less in the forecast, so it’s a good time to eat alfresco at Presidio Twilight on Thursdays or Presidio Picnic on Sundays. There’s also the new rooftop bar from Twenty Five Lusk in case you don’t like nature. If you’re looking for some Mother’s Day options in San Francisco, check out these three ideas for moms who love to eat. Mark your calendar for the latest F&B Voices from the Kitchen from La Cocina, and Uptown Oakland gets an SF burger shop.\u003c/p>\n\u003cfigure id=\"attachment_127751\" class=\"wp-caption aligncenter\" style=\"max-width: 1201px\">\u003cimg class=\"size-full wp-image-127751\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1.jpg\" alt=\"Presidio Twilight has returned on Thursdays—bring on the lobster rolls and fire pits.\" width=\"1201\" height=\"801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1.jpg 1201w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-520x347.jpg 520w\" sizes=\"(max-width: 1201px) 100vw, 1201px\">\u003cfigcaption class=\"wp-caption-text\">Presidio Twilight has returned on Thursdays—bring on the lobster rolls and fire pits. \u003ccite>(Eric Bailey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Presidio Twilight and Presidio Picnic\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Main+Parade+Ground,+Sheridan+Ave,+San+Francisco,+CA+94129/@37.8008499,-122.4622896,16.34z/data=!4m5!3m4!1s0x808586d82b468047:0x888879a31caf693!8m2!3d37.8005654!4d-122.458334\">Main Parade Ground, Sheridan Ave., San Francisco\u003c/a>\u003c/p>\n\u003cp>It’s that time of the year when San Franciscans go from a down jacket to sweater and hat (but always a scarf), and it’s also when \u003ca href=\"https://www.presidio.gov/events/presidio-twilight\">Presidio Twilight\u003c/a> returns, thanks to \u003ca href=\"https://www.presidio.gov/\">The Presidio Trust\u003c/a> and \u003ca href=\"https://offthegrid.com/\">Off the Grid\u003c/a>. Starting on May 17, every \u003cstrong>Thursday evening from 5pm–9pm\u003c/strong>, you can come down to the Main Parade Ground with your posse and gather around the fire pits and 30 cabanas (complete with lanterns), and take your pick of vittles from vendors like \u003cstrong>Mozzeria\u003c/strong> (Neapolitan pizza), lobster rolls from \u003cstrong>Cousins Maine Lobster\u003c/strong> (ask them to tell you about their \u003cem>Shark Tank\u003c/em> experience), and \u003cstrong>Johnny Doughnuts\u003c/strong> for dessert. New additions include \u003cstrong>I Love Cheesesteak\u003c/strong>, offering Asian-fusion cheesesteak like seasoned ribeye bao with onion, bell peppers, nacho cheese, and bacon. Don’t tell your cardiologist. There’s also live music and outdoor games (good idea to move around after the cheesesteak).\u003c/p>\n\u003cp>Another option is the popular \u003ca href=\"https://www.presidio.gov/events/presidio-picnic\">Presidio Picnic\u003c/a>, which already returned on \u003cstrong>Sundays, 11am–4pm\u003c/strong> — grab your friends, a blanket, sunscreen, and enjoy up to 25 different food vendors, and a yoga class at 11am.\u003c/p>\n\u003cp>Kudos to the organizers for trying to make both zero-waste events! All containers provided by food vendors are compostable, and no plastic straws or water bottles are sold—please \"leave no trace\" and think about taking \u003ca href=\"http://presidio.gov/transportation\">public transpo\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_127753\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-127753\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1.jpg\" alt=\"The well-appointed rooftop space at Rooftop 25.\" width=\"2000\" height=\"1334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The well-appointed rooftop space at Rooftop 25. \u003ccite>(Anne-Claire Thieulon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Twenty-Five Lusk's Rooftop 25\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/25+Lusk/@37.7785673,-122.3965769,17z/data=!4m13!1m7!3m6!1s0x808f7fd640283cc3:0x34e12525eccbd2b5!2s25+Lusk+St,+San+Francisco,+CA+94107!3b1!8m2!3d37.7785673!4d-122.3943829!3m4!1s0x808f7fd640263903:0xf813d8d02ecda3b3!8m2!3d37.7784685!4d-122.3943108\">25 Lusk St, San Francisco\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Want more fresh air? You got it. Now open in SoMa is the new rooftop bar at \u003ca href=\"http://www.25lusk.com/\">Twenty-Five Lusk\u003c/a> called \u003cstrong>Rooftop 25\u003c/strong>. Not only is it spacious, with room for 100 guests, but it’s also tricked out with a windscreen, retractable canopy, heaters, and blankets, plus there’s a cabana lounge that fits 14 (snuggle up). Designer Cass Calder Smith from CCS Architecture + Design obviously understands San Francisco weather.\u003c/p>\n\u003cp>Here’s the fun part: it’s open \u003cstrong>Sun–Wed 11:30am–8pm and Thu–Sat 11:30am–10pm\u003c/strong>, so you can come by for chef Matthew Dolan’s menu for lunch or happy hour or dinner. Or that magic window in SF weather when we have sun for an hour at 3pm, ha. Bites include roasted oysters with tequila-yuzu butter, wood-fired pizzas or prawns, flatiron steak salad, and a Dungeness crab roll. The cocktails are also meant to be fun, including a spicy blended passion fruit margarita and bottled cocktails.\u003c/p>\n\u003cfigure id=\"attachment_127756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/fandb-new.jpg\" alt=\"La Cocina’s F&B Voices from the Kitchen brings speakers from all over the U.S.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Cocina’s F&B Voices from the Kitchen brings speakers from all over the U.S. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>La Cocina’s F&B Voices from the Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Gray+Area+%2F+Grand+Theater/@37.7544054,-122.4205433,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808504553e4f:0x1a2a4247dede4756!8m2!3d37.7544054!4d-122.4183493\">The Gray Theater, 2665 Mission St., San Francisco\u003c/a>\u003cbr>\nFriday, June 1, 6pm-8:30pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/fb-voices-from-the-kitchen-service-tickets-45488665824\">Get Tickets\u003c/a>\u003c/p>\n\u003cp>Have you ever had the chance to attend La Cocina’s \u003ca href=\"http://voicesfromthekitchen.org/\">F&B: Voices from the Kitchen\u003c/a>? It’s a biannual series of storytelling events based around a theme, sharing stories, perspectives, and voices from and about the cooks and kitchens, and people that are heard from less often than others. It’s always a poignant and revealing evening, and proceeds from F&B support La Cocina’s business incubator program.\u003c/p>\n\u003cp>The next event is on Friday, June 1, and it’s based on the theme of \u003cstrong>service\u003c/strong>, sure to be a rich topic. The night of storytellers will include Chris Colin, journalist and author; Rachel Levin, writer and editor; Binita Pradhan, owner of Bini's Kitchen; Shanna Farrell, oral historian and author of \u003cem>Bay Area Cocktails\u003c/em>;\u003cem> \u003c/em>Randy Fertel, writer and philanthropist; and many more. \u003ca href=\"https://www.eventbrite.com/e/fb-voices-from-the-kitchen-service-tickets-45488665824\">Tickets\u003c/a> are $65 (plus $4.24 service fee), and there’s always some tasty food and drink at the beginning too.\u003c/p>\n\u003cfigure id=\"attachment_127755\" class=\"wp-caption aligncenter\" style=\"max-width: 1638px\">\u003cimg class=\"size-full wp-image-127755\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/rooh-ribs.jpg\" alt=\"Beef short rib curry at Rooh.\" width=\"1638\" height=\"2048\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs.jpg 1638w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-520x650.jpg 520w\" sizes=\"(max-width: 1638px) 100vw, 1638px\">\u003cfigcaption class=\"wp-caption-text\">Beef short rib curry at Rooh. \u003ccite>(Kelly Puleio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Mother's Day in San Francisco\u003c/h2>\n\u003cp>\u003cstrong>54 Mint\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/54+Mint+SF/@37.7825768,-122.4101756,17z/data=!3m1!4b1!4m5!3m4!1s0x808580842deb933f:0xfee4397b25a1c505!8m2!3d37.7825768!4d-122.4079816\">16 Mint Plaza, San Francisco\u003c/a>\u003cbr>\nReservations: 415-543-5100; Hours: 12pm–8pm\u003cbr>\n$55 per person (tax, gratuity, and beverages not included)\u003c/p>\n\u003cp>\u003cstrong>Mother’s Day\u003c/strong> is fast approaching (\u003cstrong>Sunday, May 13\u003c/strong>, gang!), and it’s the one day you really need to make sure your mom is well-fed—after all the years of feeding you, it’s the least you can do. If your mama is more like a food-lovin’ \u003cem>mamma\u003c/em>, you’ll want to take her to \u003ca href=\"http://www.54mint.com/sanfrancisco\">54 Mint\u003c/a>, since the Italians know all about honoring their mothers! Their \u003ca href=\"http://www.54mint.com/upcoming-events\">three-course, family-style meal\u003c/a> is available from 12pm–8pm, and includes choices like fava bean and pea-shoot salad with pecorino (eat your greens!), porchetta, and tiramisu.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Tawla\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Tawla/@37.7696322,-122.4245722,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e2046be4779:0xcebfb5042cfbd738!8m2!3d37.7696322!4d-122.4223782\">206 Valencia St., San Francisco\u003c/a>\u003cbr>\nHours: 11am–2pm\u003c/p>\n\u003cp>If mom’s palate leans more toward the adventurous, \u003ca href=\"http://www.tawlasf.com/\">Tawla\u003c/a> is hosting an Eastern Mediterranean feast, and good news, you can come by for a savory brunch on either \u003cstrong>Saturday, May 12 or Sunday, May 13\u003c/strong>. There’s their incredible housemade pide (cheese-stuffed flatbread, with fresh chile and herb salad, pickles), roast leg of lamb with three sauces, and their special batata harra (crispy potatoes, maras, sumac, and you can add an egg, which is a great idea), plus other sides and vegetable dishes.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>ROOH\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Rooh/@37.7812983,-122.3948759,17z/data=!3m1!4b1!4m5!3m4!1s0x808580787b995e7f:0x48f12b30cd7c8cdd!8m2!3d37.7812983!4d-122.3926819\">333 Brannan St., San Francisco\u003c/a>\u003cbr>\nHours: 11am-2:30pm and 5pm-9pm\u003c/p>\n\u003cp>Another spot that should be mom-approved (mine loved it) is \u003ca href=\"http://roohsf.com/\">ROOH\u003c/a> in SoMa. This stylin’ progressive Indian restaurant is offering a three-course, prix fixe menu ($45) with flavorful dishes like tandoori monkfish, beef short rib curry, and coconut halwa bread pudding for dessert. Don’t miss their gorg brunch cocktails. ROOH will be open for both brunch (11am-2:30pm) and dinner (5-9pm) on \u003cstrong>Sunday, May 12 for Mother’s Day\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_127754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127754\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Roam_burger-new.jpg\" alt=\"Roam Artisan Burgers is opening a location in Uptown Oakland.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roam Artisan Burgers is opening a location in Uptown Oakland. \u003ccite>(Kassie Borreson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Roam Artisan Burgers is opening a location in Uptown Oakland\u003c/h3>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Roam+Artisan+Burgers/@37.8092961,-122.2721718,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80adebff3a43:0xfd8a5498bdb96361!8m2!3d37.8092961!4d-122.2699778\">1951 Telegraph Ave., Oakland\u003c/a>\u003cbr>\nHours: Daily 11:30am–10pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Burger fans in the East Bay are about to get a second location of \u003ca href=\"http://www.roamburgers.com/\">Roam Artisan Burgers\u003c/a>—this latest one (their fifth) is \u003cstrong>opening in Uptown Oakland on May 11\u003c/strong>, just conveniently a block away from the Fox and Paramount Theaters. Roam is known for their sustainable sourcing and approach (the build-out was highly eco-conscious as well). The burgers are made with sustainable meats, including 100-percent grass-fed beef, free-range turkey, and an organic veggie burger. I go back to the Tejano again and again (pepper jack, jalapeño relish, avocado, tomato, white corn strips, herb ranch). There’s the fry-fecta too (russet fries, sweet potato fries, and zucchini-onion). You want a shake with that? They’re Straus Family Creamery shakes, and there’s even kombucha on tap. \u003cstrong>Bonus:\u003c/strong> this location will feature a special Springtime Burger with chimichurri, fresh mozzarella, tomato, arugula, and herb mayo. There will also be indoor and outdoor dining.\u003c/p>\n\n",
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"excerpt": "Mother’s Day options in San Francisco, get outside with the return of Presidio Twilight and Picnic, and don’t miss the latest F&B Voices from the Kitchen from La Cocina.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Rain is less and less in the forecast, so it’s a good time to eat alfresco at Presidio Twilight on Thursdays or Presidio Picnic on Sundays. There’s also the new rooftop bar from Twenty Five Lusk in case you don’t like nature. If you’re looking for some Mother’s Day options in San Francisco, check out these three ideas for moms who love to eat. Mark your calendar for the latest F&B Voices from the Kitchen from La Cocina, and Uptown Oakland gets an SF burger shop.\u003c/p>\n\u003cfigure id=\"attachment_127751\" class=\"wp-caption aligncenter\" style=\"max-width: 1201px\">\u003cimg class=\"size-full wp-image-127751\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1.jpg\" alt=\"Presidio Twilight has returned on Thursdays—bring on the lobster rolls and fire pits.\" width=\"1201\" height=\"801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1.jpg 1201w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Off-the-Grid-Twilight-1-520x347.jpg 520w\" sizes=\"(max-width: 1201px) 100vw, 1201px\">\u003cfigcaption class=\"wp-caption-text\">Presidio Twilight has returned on Thursdays—bring on the lobster rolls and fire pits. \u003ccite>(Eric Bailey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Presidio Twilight and Presidio Picnic\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Main+Parade+Ground,+Sheridan+Ave,+San+Francisco,+CA+94129/@37.8008499,-122.4622896,16.34z/data=!4m5!3m4!1s0x808586d82b468047:0x888879a31caf693!8m2!3d37.8005654!4d-122.458334\">Main Parade Ground, Sheridan Ave., San Francisco\u003c/a>\u003c/p>\n\u003cp>It’s that time of the year when San Franciscans go from a down jacket to sweater and hat (but always a scarf), and it’s also when \u003ca href=\"https://www.presidio.gov/events/presidio-twilight\">Presidio Twilight\u003c/a> returns, thanks to \u003ca href=\"https://www.presidio.gov/\">The Presidio Trust\u003c/a> and \u003ca href=\"https://offthegrid.com/\">Off the Grid\u003c/a>. Starting on May 17, every \u003cstrong>Thursday evening from 5pm–9pm\u003c/strong>, you can come down to the Main Parade Ground with your posse and gather around the fire pits and 30 cabanas (complete with lanterns), and take your pick of vittles from vendors like \u003cstrong>Mozzeria\u003c/strong> (Neapolitan pizza), lobster rolls from \u003cstrong>Cousins Maine Lobster\u003c/strong> (ask them to tell you about their \u003cem>Shark Tank\u003c/em> experience), and \u003cstrong>Johnny Doughnuts\u003c/strong> for dessert. New additions include \u003cstrong>I Love Cheesesteak\u003c/strong>, offering Asian-fusion cheesesteak like seasoned ribeye bao with onion, bell peppers, nacho cheese, and bacon. Don’t tell your cardiologist. There’s also live music and outdoor games (good idea to move around after the cheesesteak).\u003c/p>\n\u003cp>Another option is the popular \u003ca href=\"https://www.presidio.gov/events/presidio-picnic\">Presidio Picnic\u003c/a>, which already returned on \u003cstrong>Sundays, 11am–4pm\u003c/strong> — grab your friends, a blanket, sunscreen, and enjoy up to 25 different food vendors, and a yoga class at 11am.\u003c/p>\n\u003cp>Kudos to the organizers for trying to make both zero-waste events! All containers provided by food vendors are compostable, and no plastic straws or water bottles are sold—please \"leave no trace\" and think about taking \u003ca href=\"http://presidio.gov/transportation\">public transpo\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_127753\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-127753\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1.jpg\" alt=\"The well-appointed rooftop space at Rooftop 25.\" width=\"2000\" height=\"1334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Rooftop25-side_Anne-ClaireThieulon-1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The well-appointed rooftop space at Rooftop 25. \u003ccite>(Anne-Claire Thieulon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Twenty-Five Lusk's Rooftop 25\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/25+Lusk/@37.7785673,-122.3965769,17z/data=!4m13!1m7!3m6!1s0x808f7fd640283cc3:0x34e12525eccbd2b5!2s25+Lusk+St,+San+Francisco,+CA+94107!3b1!8m2!3d37.7785673!4d-122.3943829!3m4!1s0x808f7fd640263903:0xf813d8d02ecda3b3!8m2!3d37.7784685!4d-122.3943108\">25 Lusk St, San Francisco\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Want more fresh air? You got it. Now open in SoMa is the new rooftop bar at \u003ca href=\"http://www.25lusk.com/\">Twenty-Five Lusk\u003c/a> called \u003cstrong>Rooftop 25\u003c/strong>. Not only is it spacious, with room for 100 guests, but it’s also tricked out with a windscreen, retractable canopy, heaters, and blankets, plus there’s a cabana lounge that fits 14 (snuggle up). Designer Cass Calder Smith from CCS Architecture + Design obviously understands San Francisco weather.\u003c/p>\n\u003cp>Here’s the fun part: it’s open \u003cstrong>Sun–Wed 11:30am–8pm and Thu–Sat 11:30am–10pm\u003c/strong>, so you can come by for chef Matthew Dolan’s menu for lunch or happy hour or dinner. Or that magic window in SF weather when we have sun for an hour at 3pm, ha. Bites include roasted oysters with tequila-yuzu butter, wood-fired pizzas or prawns, flatiron steak salad, and a Dungeness crab roll. The cocktails are also meant to be fun, including a spicy blended passion fruit margarita and bottled cocktails.\u003c/p>\n\u003cfigure id=\"attachment_127756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/fandb-new.jpg\" alt=\"La Cocina’s F&B Voices from the Kitchen brings speakers from all over the U.S.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/fandb-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Cocina’s F&B Voices from the Kitchen brings speakers from all over the U.S. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>La Cocina’s F&B Voices from the Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Gray+Area+%2F+Grand+Theater/@37.7544054,-122.4205433,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808504553e4f:0x1a2a4247dede4756!8m2!3d37.7544054!4d-122.4183493\">The Gray Theater, 2665 Mission St., San Francisco\u003c/a>\u003cbr>\nFriday, June 1, 6pm-8:30pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/fb-voices-from-the-kitchen-service-tickets-45488665824\">Get Tickets\u003c/a>\u003c/p>\n\u003cp>Have you ever had the chance to attend La Cocina’s \u003ca href=\"http://voicesfromthekitchen.org/\">F&B: Voices from the Kitchen\u003c/a>? It’s a biannual series of storytelling events based around a theme, sharing stories, perspectives, and voices from and about the cooks and kitchens, and people that are heard from less often than others. It’s always a poignant and revealing evening, and proceeds from F&B support La Cocina’s business incubator program.\u003c/p>\n\u003cp>The next event is on Friday, June 1, and it’s based on the theme of \u003cstrong>service\u003c/strong>, sure to be a rich topic. The night of storytellers will include Chris Colin, journalist and author; Rachel Levin, writer and editor; Binita Pradhan, owner of Bini's Kitchen; Shanna Farrell, oral historian and author of \u003cem>Bay Area Cocktails\u003c/em>;\u003cem> \u003c/em>Randy Fertel, writer and philanthropist; and many more. \u003ca href=\"https://www.eventbrite.com/e/fb-voices-from-the-kitchen-service-tickets-45488665824\">Tickets\u003c/a> are $65 (plus $4.24 service fee), and there’s always some tasty food and drink at the beginning too.\u003c/p>\n\u003cfigure id=\"attachment_127755\" class=\"wp-caption aligncenter\" style=\"max-width: 1638px\">\u003cimg class=\"size-full wp-image-127755\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/rooh-ribs.jpg\" alt=\"Beef short rib curry at Rooh.\" width=\"1638\" height=\"2048\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs.jpg 1638w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/rooh-ribs-520x650.jpg 520w\" sizes=\"(max-width: 1638px) 100vw, 1638px\">\u003cfigcaption class=\"wp-caption-text\">Beef short rib curry at Rooh. \u003ccite>(Kelly Puleio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Mother's Day in San Francisco\u003c/h2>\n\u003cp>\u003cstrong>54 Mint\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/54+Mint+SF/@37.7825768,-122.4101756,17z/data=!3m1!4b1!4m5!3m4!1s0x808580842deb933f:0xfee4397b25a1c505!8m2!3d37.7825768!4d-122.4079816\">16 Mint Plaza, San Francisco\u003c/a>\u003cbr>\nReservations: 415-543-5100; Hours: 12pm–8pm\u003cbr>\n$55 per person (tax, gratuity, and beverages not included)\u003c/p>\n\u003cp>\u003cstrong>Mother’s Day\u003c/strong> is fast approaching (\u003cstrong>Sunday, May 13\u003c/strong>, gang!), and it’s the one day you really need to make sure your mom is well-fed—after all the years of feeding you, it’s the least you can do. If your mama is more like a food-lovin’ \u003cem>mamma\u003c/em>, you’ll want to take her to \u003ca href=\"http://www.54mint.com/sanfrancisco\">54 Mint\u003c/a>, since the Italians know all about honoring their mothers! Their \u003ca href=\"http://www.54mint.com/upcoming-events\">three-course, family-style meal\u003c/a> is available from 12pm–8pm, and includes choices like fava bean and pea-shoot salad with pecorino (eat your greens!), porchetta, and tiramisu.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Tawla\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Tawla/@37.7696322,-122.4245722,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e2046be4779:0xcebfb5042cfbd738!8m2!3d37.7696322!4d-122.4223782\">206 Valencia St., San Francisco\u003c/a>\u003cbr>\nHours: 11am–2pm\u003c/p>\n\u003cp>If mom’s palate leans more toward the adventurous, \u003ca href=\"http://www.tawlasf.com/\">Tawla\u003c/a> is hosting an Eastern Mediterranean feast, and good news, you can come by for a savory brunch on either \u003cstrong>Saturday, May 12 or Sunday, May 13\u003c/strong>. There’s their incredible housemade pide (cheese-stuffed flatbread, with fresh chile and herb salad, pickles), roast leg of lamb with three sauces, and their special batata harra (crispy potatoes, maras, sumac, and you can add an egg, which is a great idea), plus other sides and vegetable dishes.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>ROOH\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Rooh/@37.7812983,-122.3948759,17z/data=!3m1!4b1!4m5!3m4!1s0x808580787b995e7f:0x48f12b30cd7c8cdd!8m2!3d37.7812983!4d-122.3926819\">333 Brannan St., San Francisco\u003c/a>\u003cbr>\nHours: 11am-2:30pm and 5pm-9pm\u003c/p>\n\u003cp>Another spot that should be mom-approved (mine loved it) is \u003ca href=\"http://roohsf.com/\">ROOH\u003c/a> in SoMa. This stylin’ progressive Indian restaurant is offering a three-course, prix fixe menu ($45) with flavorful dishes like tandoori monkfish, beef short rib curry, and coconut halwa bread pudding for dessert. Don’t miss their gorg brunch cocktails. ROOH will be open for both brunch (11am-2:30pm) and dinner (5-9pm) on \u003cstrong>Sunday, May 12 for Mother’s Day\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_127754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127754\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Roam_burger-new.jpg\" alt=\"Roam Artisan Burgers is opening a location in Uptown Oakland.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Roam_burger-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roam Artisan Burgers is opening a location in Uptown Oakland. \u003ccite>(Kassie Borreson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Roam Artisan Burgers is opening a location in Uptown Oakland\u003c/h3>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Roam+Artisan+Burgers/@37.8092961,-122.2721718,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80adebff3a43:0xfd8a5498bdb96361!8m2!3d37.8092961!4d-122.2699778\">1951 Telegraph Ave., Oakland\u003c/a>\u003cbr>\nHours: Daily 11:30am–10pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Burger fans in the East Bay are about to get a second location of \u003ca href=\"http://www.roamburgers.com/\">Roam Artisan Burgers\u003c/a>—this latest one (their fifth) is \u003cstrong>opening in Uptown Oakland on May 11\u003c/strong>, just conveniently a block away from the Fox and Paramount Theaters. Roam is known for their sustainable sourcing and approach (the build-out was highly eco-conscious as well). The burgers are made with sustainable meats, including 100-percent grass-fed beef, free-range turkey, and an organic veggie burger. I go back to the Tejano again and again (pepper jack, jalapeño relish, avocado, tomato, white corn strips, herb ranch). There’s the fry-fecta too (russet fries, sweet potato fries, and zucchini-onion). You want a shake with that? They’re Straus Family Creamery shakes, and there’s even kombucha on tap. \u003cstrong>Bonus:\u003c/strong> this location will feature a special Springtime Burger with chimichurri, fresh mozzarella, tomato, arugula, and herb mayo. There will also be indoor and outdoor dining.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Milk! The 'Most Over-Argued Food In History'",
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"content": "\u003cp>Milk is not the unassuming refrigerator staple you may have thought it was. In fact, debates about milk touch on a host of topics — cultural, genetic, medicinal, and economic — that have been going on for centuries and continue today.\u003c/p>\n\u003cp>NPR's Lulu Garcia-Navarro sat down with author Mark Kurlansky to discuss his new book, \u003cem>Milk!\u003c/em>: \u003cem>A 10,000-Year Food Fracas\u003c/em>, and unpack some of the controversies surrounding what he calls \"the most over-argued food in history.\"\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/wesun/2018/05/20180506_wesun_milk_the_most_over-argued_food_in_history.mp3\u003c/p>\n\u003cp>Humans, it turns out, are unique in their preference for the dairy drink. \"In nature, we aren't meant to have milk past weaning,\" Kurlansky says.\u003c/p>\n\u003cp>But because of a genetic aberration, many humans can process the sugars found in milk and dairy products well into adulthood.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And while that makes some of us unique among mammals, it doesn't mean that all humans have those genes. \"It's still only something like 40 percent of the human population that can drink milk past the age of two,\" Kurlansky told NPR.\u003c/p>\n\u003cp>The genetic change is primarily found in white, northern European populations and their descendants. And although it may be Eurocentric to say that all humans can enjoy dairy in the same way, it hasn't stopped milk from becoming a global industry.\u003c/p>\n\u003cp>Cultures around the world consume milk from different animals and in different ways. From yak yogurt in Tibet to camel milk ice cream in Dubai, there's a lot to milk that goes beyond the gallon of 2 percent we find in our grocery stores.\u003c/p>\n\u003cp>\"Cow milk is kind of bland, and we're kind of used to bland. So if you have sheep milk or goat milk or camel milk,\" Kurlansky says, \"it has this other dimension of flavor, which is kind of nice if it doesn't shock you.\"\u003c/p>\n\u003cp>For most of human history, drinking milk was limited to the farm. Because it spoiled so quickly, most milk was turned into products like cheese and yogurt, which could last longer for transport and trading.\u003c/p>\n\u003cp>It wasn't until about mid-19th century with the advent of pasteurization and widespread refrigeration, that milk became the ubiquitous drink we think of it as today.\u003c/p>\n\u003cp>But milk's popularity has come with pushback. Some wonder if we are treating our milk-producing animals humanely, or if we should even be drinking milk at all.\u003c/p>\n\u003cp>Kurlansky says farmers have to balance consumer demand for more humane and organic dairy products with government subsidies that keep prices artificially low.\u003c/p>\n\u003cp>\"Some people will pay more for milk if it's GMO-free, or if it's organic, or if it's animal-kind,\" he says, \"but there's a catch: usually these things make milk much more expensive to produce.\"\u003c/p>\n\u003cp>Faced with the choice, most consumers still go with what's cheaper.\u003c/p>\n\u003cp>And as for whether we should even be drinking milk at all, Kurlansky says things aren't so clear. Milk can be beneficial for some — particularly those who need more calcium — but can be dangerous for others.\u003c/p>\n\u003cp>\"Blanket health proclamations are always problematic,\" he says.\u003c/p>\n\u003cp>So next time you find yourself perusing the local dairy aisle, remember that milk goes beyond the black-and-white cows dotting American dairy farms. It's much more global — and more controversial — than you may have ever realized.\u003c/p>\n\u003cp>\u003cem>NPR's Ian Wren produced this story for digital.\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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Milk is not the unassuming refrigerator staple you may have thought it was. In fact, debates about milk touch on a host of topics — cultural, genetic, medicinal, and economic — that have been going on for centuries and continue today.\u003c/p>\n\u003cp>NPR's Lulu Garcia-Navarro sat down with author Mark Kurlansky to discuss his new book, \u003cem>Milk!\u003c/em>: \u003cem>A 10,000-Year Food Fracas\u003c/em>, and unpack some of the controversies surrounding what he calls \"the most over-argued food in history.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Humans, it turns out, are unique in their preference for the dairy drink. \"In nature, we aren't meant to have milk past weaning,\" Kurlansky says.\u003c/p>\n\u003cp>But because of a genetic aberration, many humans can process the sugars found in milk and dairy products well into adulthood.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And while that makes some of us unique among mammals, it doesn't mean that all humans have those genes. \"It's still only something like 40 percent of the human population that can drink milk past the age of two,\" Kurlansky told NPR.\u003c/p>\n\u003cp>The genetic change is primarily found in white, northern European populations and their descendants. And although it may be Eurocentric to say that all humans can enjoy dairy in the same way, it hasn't stopped milk from becoming a global industry.\u003c/p>\n\u003cp>Cultures around the world consume milk from different animals and in different ways. From yak yogurt in Tibet to camel milk ice cream in Dubai, there's a lot to milk that goes beyond the gallon of 2 percent we find in our grocery stores.\u003c/p>\n\u003cp>\"Cow milk is kind of bland, and we're kind of used to bland. So if you have sheep milk or goat milk or camel milk,\" Kurlansky says, \"it has this other dimension of flavor, which is kind of nice if it doesn't shock you.\"\u003c/p>\n\u003cp>For most of human history, drinking milk was limited to the farm. Because it spoiled so quickly, most milk was turned into products like cheese and yogurt, which could last longer for transport and trading.\u003c/p>\n\u003cp>It wasn't until about mid-19th century with the advent of pasteurization and widespread refrigeration, that milk became the ubiquitous drink we think of it as today.\u003c/p>\n\u003cp>But milk's popularity has come with pushback. Some wonder if we are treating our milk-producing animals humanely, or if we should even be drinking milk at all.\u003c/p>\n\u003cp>Kurlansky says farmers have to balance consumer demand for more humane and organic dairy products with government subsidies that keep prices artificially low.\u003c/p>\n\u003cp>\"Some people will pay more for milk if it's GMO-free, or if it's organic, or if it's animal-kind,\" he says, \"but there's a catch: usually these things make milk much more expensive to produce.\"\u003c/p>\n\u003cp>Faced with the choice, most consumers still go with what's cheaper.\u003c/p>\n\u003cp>And as for whether we should even be drinking milk at all, Kurlansky says things aren't so clear. Milk can be beneficial for some — particularly those who need more calcium — but can be dangerous for others.\u003c/p>\n\u003cp>\"Blanket health proclamations are always problematic,\" he says.\u003c/p>\n\u003cp>So next time you find yourself perusing the local dairy aisle, remember that milk goes beyond the black-and-white cows dotting American dairy farms. It's much more global — and more controversial — than you may have ever realized.\u003c/p>\n\u003cp>\u003cem>NPR's Ian Wren produced this story for digital.\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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"content": "\u003cp>When Melisa Martinez's son, Juelz, was born very prematurely at 25 weeks back in January, doctors at University of California, Davis Children's Hospital gave him probiotics. \"They told me the probiotics may help reduce the risk of infection,\" Martinez says. Now, Juelz is home and doing well.\u003c/p>\n\u003cp>Probiotics are just one element of the care Juelz received during the weeks he spent in the NICU, but \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24723255\">research\u003c/a> shows that probiotics — which contain a mix of live, beneficial bacteria — can help prevent a very serious intestinal inflammation called \u003ca href=\"https://my.clevelandclinic.org/health/diseases/10026-necrotizing-enterocolitis\">Necrotizing enterocolitis\u003c/a> in preemies.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/04/20180430_me_probiotics_for_babies_and_kids_new_research_explores_good_bacteria.mp3\u003c/p>\n\u003cp>\"If we give a probiotic, their [a premature baby's] chance of getting Necrotizing enterocolitis goes down,\" says \u003ca href=\"http://www.ucdmc.ucdavis.edu/publish/facultybio/search/1133/\">Mark Underwood\u003c/a>, who is chief of Pediatric Neonatology at UC Davis and a professor of pediatrics.\u003c/p>\n\u003cp>At UC Davis Children's Hospital, all preemies born under a certain birth weight are now given probiotics. It's become a common practice in other countries including Australia, Japan, Sweden and Finland, Underwood says, but in the U.S., giving probiotics to preemies is controversial, with some doctors calling for \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/25459784.\">more research\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Given what Underwood has seen in preemies, he was curious if probiotics might be beneficial in healthy, normal-weight babies. So he decided to test this idea.\u003c/p>\n\u003cp>With funding from the makers of Evivo, a probioitic for babies, he and his colleagues recruited 68 moms and healthy babies for a study. All of the babies were breastfed. Half of the babies were given the probiotic during the first month of life. The other half — the control group — did not receive a probiotic.\u003c/p>\n\u003cp>\"We\u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29242832\"> found\u003c/a> an increase in the number of good bacteria\" among the babies given the probiotic says Underwood. By measuring samples of the babies' poop, they documented a 79 percent increase in levels of bifidobacteria, a type of bacteria that is thought to be protective. At the same time, Underwood and his team also measured a decrease in potentially harmful bacteria such as clostridium in the babies' guts.\u003c/p>\n\u003cp>One potential advantage of the bifidobacteria is that these bacteria can help lower the pH inside the intestines, says Underwood. \"And a lower pH allows more healthy bacteria to thrive,\" he says.\u003c/p>\n\u003cp>So, could giving probiotics to healthy babies lead to any measurable health benefits later in life? The answer is: For now, no one knows.\u003c/p>\n\u003cp>\"This is very interesting research,\" says Daniel Merenstein, a family physician at Georgetown University. \"But it's preliminary.\"\u003c/p>\n\u003cp>Modern medical practices such as antibiotic use and c-section deliveries are thought to play a role in altering our microbiomes. While antibiotics are effective at wiping out bad bacteria, they may also alter the mix of beneficial bacteria. Additionally, changes in our diets can shift the mix of bacteria in our guts.\u003c/p>\n\u003cp>The hope is that restoring the diversity of bacteria in our guts may help fend off conditions such as allergies and autoimmune diseases.\u003c/p>\n\u003cp>But researchers are years away from being able to pin down whether altering a healthy baby's gut with probiotics could lead to any measurable reduction in disease, which Underwood acknowledges. \u003cem>\"\u003c/em>What these [study findings] mean for health down the road, we don't really know yet,\" he says.\u003c/p>\n\u003cp>For now, Merenstein says probiotics have been shown to be effective for certain conditions in babies and kids. \"We know they work for some things,\" Merenstein says. For instance, probiotics can help \u003ca href=\"https://www.npr.org/sections/health-shots/2017/12/11/567746569/could-probiotics-protect-kids-from-a-downside-of-antibiotics\">prevent diarrhea\u003c/a> in children taking antibiotics.\u003c/p>\n\u003cp>And, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29439395\">recent studies\u003c/a> show probiotics can help reduce crying in breastfed babies with colic.\u003c/p>\n\u003cp>Some pediatric gastroenterologists recommend probiotics for irritable bowel symptoms and digestive issues, though the evidence comes from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/21418261\">studies on adults\u003c/a>.\u003c/p>\n\u003cp>In addition, research going back to 2009, has shown that a mix of three strains of bacteria (Bifidobacterium bifidum, Bifidobacterium lactis, and Lactococcus lactis) given to babies who have a family history of allergic disease, can \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/19392993%0Ahttps://www.ncbi.nlm.nih.gov/pubmed/19392993\">help prevent\u003c/a> the likelihood of eczema. In this study, the probiotic was given to mothers during their pregnancy and to their babies during the first 12 months of life.\u003c/p>\n\u003cp>Courtney Becerra, 30, a first-time mom who lives in Morgan Hill, California, was skeptical of the idea of giving probiotics to babies. But then her son, Wyatt- now 7 months old, broke out in bad rashes and developed eczema. \"He would scratch his stomach, and he'd be fussy,\" Becerra says. He also had an overactive GI system.\u003c/p>\n\u003cp>After consulting with her pediatrician, she began giving Wyatt a probiotic, Evivo, several months ago. Now, she says his skin has cleared up and his digestive system seems healthier, too. \"To see these problems go away is reassuring,\" Becerra says.\u003c/p>\n\u003cp>These improvements in Wyatt's health may be the result of a combination of things Becerra tried. For instance, she experimented with diet changes that could have altered her breast-milk. She also used ointments to help Wyatt's skin. But her hunch is that the probiotic has really helped.\u003c/p>\n\u003cp>There are lots people like Courtney Becerra who are now believers in probiotics, and the industry is growing quickly. \"Sales of probiotic supplements are growing like the contents of a petri dish someone forgot to refrigerate overnight,\" concludes one industry analysis.\u003c/p>\n\u003cp>This year, U.S. \u003ca href=\"http://www.ksm66ashwagandhaa.com/New%20Trends%20for%202016.pdf\">sales of probiotics\u003c/a> are estimated at $2.4 billion, with a projection of $3.1 billion by 2020.\u003c/p>\n\u003cp>\"I'd say a high percentage of patients I see are already taking a probiotic or giving one to their kids,\" says Georgetown's Daniel Merenstein. He tries to steer them towards products that have evidence behind them. But he also points out that many of the studies on probiotics are small and funded by industry.\u003c/p>\n\u003cp>Probiotics are generally regarded as safe for most people, but they're not regulated the way pharmaceutical drugs are regulated, so the quality and dosing can vary, from product to product - or even batch to batch.\u003c/p>\n\u003cp>And Merenstein says researchers still have a long way to go to figure out which strains and combinations of \"beneficial bacteria\" may be effective in treating or preventing which conditions.\u003c/p>\n\u003cp>\"There's no question, just like antibiotics, different ones need to be used at different dosages and different lengths for different diseases or conditions,\" Merenstein says.\u003c/p>\n\u003cp>As for parents who want to give probiotics to their healthy kids as part of a \"prevention strategy\" — the same way you'd give a multivitamin — Merenstein is skeptical. \"I don't think there's any evidence to give a probiotic as a prevention [strategy],\" he says.\u003c/p>\n\u003cp>But as the research continues to evolve, there will be more evidence to show how and when probiotics can help. \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>\u003c/p>\n\u003cp>\"If we give a probiotic, their [a premature baby's] chance of getting Necrotizing enterocolitis goes down,\" says \u003ca href=\"http://www.ucdmc.ucdavis.edu/publish/facultybio/search/1133/\">Mark Underwood\u003c/a>, who is chief of Pediatric Neonatology at UC Davis and a professor of pediatrics.\u003c/p>\n\u003cp>At UC Davis Children's Hospital, all preemies born under a certain birth weight are now given probiotics. It's become a common practice in other countries including Australia, Japan, Sweden and Finland, Underwood says, but in the U.S., giving probiotics to preemies is controversial, with some doctors calling for \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/25459784.\">more research\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Given what Underwood has seen in preemies, he was curious if probiotics might be beneficial in healthy, normal-weight babies. So he decided to test this idea.\u003c/p>\n\u003cp>With funding from the makers of Evivo, a probioitic for babies, he and his colleagues recruited 68 moms and healthy babies for a study. All of the babies were breastfed. Half of the babies were given the probiotic during the first month of life. The other half — the control group — did not receive a probiotic.\u003c/p>\n\u003cp>\"We\u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29242832\"> found\u003c/a> an increase in the number of good bacteria\" among the babies given the probiotic says Underwood. By measuring samples of the babies' poop, they documented a 79 percent increase in levels of bifidobacteria, a type of bacteria that is thought to be protective. At the same time, Underwood and his team also measured a decrease in potentially harmful bacteria such as clostridium in the babies' guts.\u003c/p>\n\u003cp>One potential advantage of the bifidobacteria is that these bacteria can help lower the pH inside the intestines, says Underwood. \"And a lower pH allows more healthy bacteria to thrive,\" he says.\u003c/p>\n\u003cp>So, could giving probiotics to healthy babies lead to any measurable health benefits later in life? The answer is: For now, no one knows.\u003c/p>\n\u003cp>\"This is very interesting research,\" says Daniel Merenstein, a family physician at Georgetown University. \"But it's preliminary.\"\u003c/p>\n\u003cp>Modern medical practices such as antibiotic use and c-section deliveries are thought to play a role in altering our microbiomes. While antibiotics are effective at wiping out bad bacteria, they may also alter the mix of beneficial bacteria. Additionally, changes in our diets can shift the mix of bacteria in our guts.\u003c/p>\n\u003cp>The hope is that restoring the diversity of bacteria in our guts may help fend off conditions such as allergies and autoimmune diseases.\u003c/p>\n\u003cp>But researchers are years away from being able to pin down whether altering a healthy baby's gut with probiotics could lead to any measurable reduction in disease, which Underwood acknowledges. \u003cem>\"\u003c/em>What these [study findings] mean for health down the road, we don't really know yet,\" he says.\u003c/p>\n\u003cp>For now, Merenstein says probiotics have been shown to be effective for certain conditions in babies and kids. \"We know they work for some things,\" Merenstein says. For instance, probiotics can help \u003ca href=\"https://www.npr.org/sections/health-shots/2017/12/11/567746569/could-probiotics-protect-kids-from-a-downside-of-antibiotics\">prevent diarrhea\u003c/a> in children taking antibiotics.\u003c/p>\n\u003cp>And, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/29439395\">recent studies\u003c/a> show probiotics can help reduce crying in breastfed babies with colic.\u003c/p>\n\u003cp>Some pediatric gastroenterologists recommend probiotics for irritable bowel symptoms and digestive issues, though the evidence comes from \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/21418261\">studies on adults\u003c/a>.\u003c/p>\n\u003cp>In addition, research going back to 2009, has shown that a mix of three strains of bacteria (Bifidobacterium bifidum, Bifidobacterium lactis, and Lactococcus lactis) given to babies who have a family history of allergic disease, can \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/19392993%0Ahttps://www.ncbi.nlm.nih.gov/pubmed/19392993\">help prevent\u003c/a> the likelihood of eczema. In this study, the probiotic was given to mothers during their pregnancy and to their babies during the first 12 months of life.\u003c/p>\n\u003cp>Courtney Becerra, 30, a first-time mom who lives in Morgan Hill, California, was skeptical of the idea of giving probiotics to babies. But then her son, Wyatt- now 7 months old, broke out in bad rashes and developed eczema. \"He would scratch his stomach, and he'd be fussy,\" Becerra says. He also had an overactive GI system.\u003c/p>\n\u003cp>After consulting with her pediatrician, she began giving Wyatt a probiotic, Evivo, several months ago. Now, she says his skin has cleared up and his digestive system seems healthier, too. \"To see these problems go away is reassuring,\" Becerra says.\u003c/p>\n\u003cp>These improvements in Wyatt's health may be the result of a combination of things Becerra tried. For instance, she experimented with diet changes that could have altered her breast-milk. She also used ointments to help Wyatt's skin. But her hunch is that the probiotic has really helped.\u003c/p>\n\u003cp>There are lots people like Courtney Becerra who are now believers in probiotics, and the industry is growing quickly. \"Sales of probiotic supplements are growing like the contents of a petri dish someone forgot to refrigerate overnight,\" concludes one industry analysis.\u003c/p>\n\u003cp>This year, U.S. \u003ca href=\"http://www.ksm66ashwagandhaa.com/New%20Trends%20for%202016.pdf\">sales of probiotics\u003c/a> are estimated at $2.4 billion, with a projection of $3.1 billion by 2020.\u003c/p>\n\u003cp>\"I'd say a high percentage of patients I see are already taking a probiotic or giving one to their kids,\" says Georgetown's Daniel Merenstein. He tries to steer them towards products that have evidence behind them. But he also points out that many of the studies on probiotics are small and funded by industry.\u003c/p>\n\u003cp>Probiotics are generally regarded as safe for most people, but they're not regulated the way pharmaceutical drugs are regulated, so the quality and dosing can vary, from product to product - or even batch to batch.\u003c/p>\n\u003cp>And Merenstein says researchers still have a long way to go to figure out which strains and combinations of \"beneficial bacteria\" may be effective in treating or preventing which conditions.\u003c/p>\n\u003cp>\"There's no question, just like antibiotics, different ones need to be used at different dosages and different lengths for different diseases or conditions,\" Merenstein says.\u003c/p>\n\u003cp>As for parents who want to give probiotics to their healthy kids as part of a \"prevention strategy\" — the same way you'd give a multivitamin — Merenstein is skeptical. \"I don't think there's any evidence to give a probiotic as a prevention [strategy],\" he says.\u003c/p>\n\u003cp>But as the research continues to evolve, there will be more evidence to show how and when probiotics can help. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Lynn Smith was picking out frozen vegetables in a Los Angeles grocery store when she was asked if she bought much of her food in that aisle.\u003c/p>\n\u003cp>\"No I don't, as a matter of fact,\" Smith responded, slightly perplexed.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180502_me_frozen_food_sales_feel_the_heat_as_consumers_opt_for_fresh.mp3\u003c/p>\n\u003cp>Smith happened to have a coupon for frozen vegetables and figured they'd go nicely in the stew she'd planned for dinner. But Smith said she tends to buy fresh food, and that seemed true of most other shoppers there that day as well.\u003c/p>\n\u003cp>\"As you can see, it's kind of an empty aisle,\" she said, gesturing toward the cases of frozen pizza, fish fillets and egg rolls.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Frozen food is a $53 billion a year business. That might sound like a lot, but it accounts for only about 6 percent of total grocery store sales. And frozen food sales have flattened or dropped by a percentage or so annually for the past few years.\u003c/p>\n\u003cp>It's difficult to compete with the warmth and good smells of the deli department, which by comparison is carving out an ever-larger footprint in many grocery stores, adding pre-prepared delicacies such as sushi and chicken wing bars.\u003c/p>\n\u003cp>\"Forty-six percent of shoppers on the typical trip, when they spend over a $100, they don't even set foot in the frozen food department,\" said Warren Thayer, who runs the trade magazine \u003ca href=\"https://frbuyer.com\">Frozen & Refrigerated Buyer\u003c/a>. \"It's hard. It's just an aisle. The best thing to do is curate your selection and decide, based on your local demographics, what's best for the shoppers in your area.\"\u003c/p>\n\u003cp>Other challenges are apparent to analyst Phil Lempert, of the food and health website \u003ca href=\"http://www.supermarketguru.com/\">supermarketguru.com\u003c/a>.\u003c/p>\n\u003cp>\"You are physically cold,\" he said of the disadvantages of shopping for frozen food. Plus, he adds, much of the problem comes down to design, including the packaging — a \u003ca href=\"https://www.youtube.com/watch?v=49Qn38WdTTs\">predictable blur\u003c/a> of black Lean Cuisine, green Healthy Choice and red Stouffer's entrees. Then there's the literal wall between shoppers and food.\u003c/p>\n\u003cp>\"That glass door,\" Lempert says. \"It really creates a fence.\"\u003c/p>\n\u003cp>https://youtu.be/49Qn38WdTTs\u003c/p>\n\u003cp>Of course, there are no glass doors at Trader Joe's. The company does not release sales figures, but \"sales of our frozen products are doing great,\" said public relations director Kenya Friend-Daniel in an email. The difference? The stores are known for their open cases, called \"coffin cases,\" that allow shoppers to reach in, rummage around and make discoveries.\u003c/p>\n\u003cp>\"It's fun to go through that case to see what you're going to find,\" said Lempert, who likened the experience to shopping in the produce department.\u003c/p>\n\u003cp>Lempert said you can find frozen food similar to Trader Joe's at comparable prices at regular grocery stores, and he thinks those stores should be redesigned to make buying frozen food more enticing. For example, put frozen blueberries and strawberries in the produce department, he suggests, so when fresh fruit is out of season and shipped in from far away, it'll seem more obvious to shoppers to grab a bag of berries frozen at their peak.\u003c/p>\n\u003cp>Just a few weeks ago, I went shopping in a small Whole Foods in Santa Monica and noticed the frozen food was in coffin cases — just like Trader Joe's. So I asked Alison Bodor, the head of the American Frozen Food Institute, why more grocery stores haven't followed that model.\u003c/p>\n\u003cp>\"Probably because freezer cases are a high-cost item,\" Bodor said. She added it'll take real innovation by manufacturers and grocery stories to make frozen sales — well, hot.\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>\u003c/p>\n\u003cp>Smith happened to have a coupon for frozen vegetables and figured they'd go nicely in the stew she'd planned for dinner. But Smith said she tends to buy fresh food, and that seemed true of most other shoppers there that day as well.\u003c/p>\n\u003cp>\"As you can see, it's kind of an empty aisle,\" she said, gesturing toward the cases of frozen pizza, fish fillets and egg rolls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Frozen food is a $53 billion a year business. That might sound like a lot, but it accounts for only about 6 percent of total grocery store sales. And frozen food sales have flattened or dropped by a percentage or so annually for the past few years.\u003c/p>\n\u003cp>It's difficult to compete with the warmth and good smells of the deli department, which by comparison is carving out an ever-larger footprint in many grocery stores, adding pre-prepared delicacies such as sushi and chicken wing bars.\u003c/p>\n\u003cp>\"Forty-six percent of shoppers on the typical trip, when they spend over a $100, they don't even set foot in the frozen food department,\" said Warren Thayer, who runs the trade magazine \u003ca href=\"https://frbuyer.com\">Frozen & Refrigerated Buyer\u003c/a>. \"It's hard. It's just an aisle. The best thing to do is curate your selection and decide, based on your local demographics, what's best for the shoppers in your area.\"\u003c/p>\n\u003cp>Other challenges are apparent to analyst Phil Lempert, of the food and health website \u003ca href=\"http://www.supermarketguru.com/\">supermarketguru.com\u003c/a>.\u003c/p>\n\u003cp>\"You are physically cold,\" he said of the disadvantages of shopping for frozen food. Plus, he adds, much of the problem comes down to design, including the packaging — a \u003ca href=\"https://www.youtube.com/watch?v=49Qn38WdTTs\">predictable blur\u003c/a> of black Lean Cuisine, green Healthy Choice and red Stouffer's entrees. Then there's the literal wall between shoppers and food.\u003c/p>\n\u003cp>\"That glass door,\" Lempert says. \"It really creates a fence.\"\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/49Qn38WdTTs'\n title='//www.youtube.com/embed/49Qn38WdTTs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Of course, there are no glass doors at Trader Joe's. The company does not release sales figures, but \"sales of our frozen products are doing great,\" said public relations director Kenya Friend-Daniel in an email. The difference? The stores are known for their open cases, called \"coffin cases,\" that allow shoppers to reach in, rummage around and make discoveries.\u003c/p>\n\u003cp>\"It's fun to go through that case to see what you're going to find,\" said Lempert, who likened the experience to shopping in the produce department.\u003c/p>\n\u003cp>Lempert said you can find frozen food similar to Trader Joe's at comparable prices at regular grocery stores, and he thinks those stores should be redesigned to make buying frozen food more enticing. For example, put frozen blueberries and strawberries in the produce department, he suggests, so when fresh fruit is out of season and shipped in from far away, it'll seem more obvious to shoppers to grab a bag of berries frozen at their peak.\u003c/p>\n\u003cp>Just a few weeks ago, I went shopping in a small Whole Foods in Santa Monica and noticed the frozen food was in coffin cases — just like Trader Joe's. So I asked Alison Bodor, the head of the American Frozen Food Institute, why more grocery stores haven't followed that model.\u003c/p>\n\u003cp>\"Probably because freezer cases are a high-cost item,\" Bodor said. She added it'll take real innovation by manufacturers and grocery stories to make frozen sales — well, hot.\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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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
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"meta": {
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"source": "WNYC"
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"id": "fresh-air",
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"hidden-brain": {
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"source": "WaitWhat"
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"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>",
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"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"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",
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