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"disqusTitle": "Bay Area Bites Guide: Pumpkin Ice Cream Round Up",
"title": "Bay Area Bites Guide: Pumpkin Ice Cream Round Up",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>It's pumpkin time!\u003c/strong> The force of the pumpkin spice latte and all its cinnamon-flavored brethren is strong right now. (Surely the Meta-Pumpkin Award goes to the \u003ca href=\"http://www.traderjoes.com/fearless-flyer/article/1912\">Pumpkin Spiced Pumpkin Seeds\u003c/a>.) But if you really want pumpkin bliss, skip the lattes, the juices, the pumpkin soups served in a pumpkin, and go straight for pumpkin ice cream. This flavor appears in late September or early October, and fades away by late December, reaching its height of popularity in the orange-hued moment between Halloween and Thanksgiving. In honor of the season, we braved the recent rains and taste-tested our way around the Bay to find the best pumpkin ice creams on offer. \u003c/p>\n\u003cfigure id=\"attachment_113268\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-1020x1360.jpg\" alt=\"Curbside Creamery Skeleton with Pumpkins\" width=\"640\" height=\"853\" class=\"size-large wp-image-113268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery Skeleton with Pumpkins \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three years ago, when we last did a \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/10/31/pumpkin-ice-cream-throwdown/\" target=\"_blank\">pumpkin ice-cream round-up\u003c/a>, plain old pumpkin was the scoop du jour. For the artisan creameries in 2016, pumpkin has gone rococco, pebbled with nuts and cookie chunks, trying hard to be all-in-one reproductions of pumpkin pie or pumpkin cheesecake. \u003c/p>\n\u003cp>\u003cstrong>But are they better?\u003c/strong> Can anything be better than a scoop of Mitchell's pumpkin ice cream atop a scoop of their Mexican chocolate, still the gold standard of frozen fall desserts? After crisscrossing the city, and the bay, on Muni and BART, we can say: actually, no. The old-school scoop shops--Joe's in the Richmond, Swensen's in Russian Hill--are, we discovered, are the ones making the best straight-up, lick-it-til-it's-gone pumpkin ice creams this year. If you haven't gone to an ice cream shop without an Instagram feed lately, you're missing out. \u003c/p>\n\u003cp>\u003cstrong>A note on sizing:\u003c/strong> If these scoops in these pictures look particularly small, they are. In the interest of taste-testing (and not dying from ice cream overload), we asked for the smallest option available, usually a \"junior\" or \"kid's-size\" cone or cup. A regular single scoop would be more generous. \u003c/p>\n\u003ch2>Joe's Ice Cream: Pumpkin\u003c/h2>\n\u003cfigure id=\"attachment_113411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/JoesCone2-new.jpg\" alt=\"Joe's Pumpkin Ice Cream Cone\" width=\"1920\" height=\"1631\" class=\"size-full wp-image-113411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-160x136.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-800x680.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-768x652.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-1020x866.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-1180x1002.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-960x816.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-240x204.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-375x319.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-520x442.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Joe's Pumpkin Ice Cream Cone \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For generations of Richmond kids, ice cream means a trip to Joe's. It's a big, bright place with burgers on one side, ice cream on the other, where longtime owner Mutsuhiko Murashige has been making buckets of sweet, creamy treats since he bought the place in 1979, using the same recipes that had been with the business since the 1950s. Pumpkin is the featured flavor right now, and it's pretty much perfect: fluffy and creamy, judiciously nutmegged, with flecks of spice and shreds of pumpkin fiber. \u003c/p>\n\u003cfigure id=\"attachment_113276\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/JoesExterior-e1478046153897-800x1067.jpg\" alt=\"Exterior of Joe's Ice Cream\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Exterior of Joe's Ice Cream \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.joesicecream.com/\" target=\"_blank\">\u003cstrong>Joe's Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n5420 Geary Blvd [\u003ca href=\"https://goo.gl/XXrGeS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94121\u003cbr>\nPh: (415) 751-1950\u003cbr>\nHours: Mon-Thu 11am-10pm; Fri-Sat 11am-11pm; Sun 12pm-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Joes-Ice-Cream-409362949109565/\">Joe's Ice Cream\u003c/a>\u003c/p>\n\u003ch2>Swensen's: Pumpkin\u003c/h2>\n\u003cfigure id=\"attachment_113280\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/SwensensCone-e1478046047479-800x1067.jpg\" alt=\"Swensen's Pumpkin Cone\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Swensen's Pumpkin Cone \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Born-and-bred San Franciscans, even those who have long decamped for New York City or the Oakland hills, come down heavily in favor of Swensen's. While the company is now an international chain, the original San Francisco shop has remained separate from the rest of the franchise, and still makes its own ice cream. Including pumpkin, of course, and it's just the way you remember it: velvety smooth, pumpkin-forward and gently spiced, all autumn in a lick.\u003c/p>\n\u003cfigure id=\"attachment_113281\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/SwensensBoard-800x1067.jpg\" alt=\"Swensen Menu \" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Swensen Menu \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.swensens.com/\" target=\"_blank\">\u003cstrong>Swensens\u003c/strong>\u003c/a>\u003cbr>\n1999 Hyde St [\u003ca href=\"https://goo.gl/VeRq9W\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94109\u003cbr>\nPh: (415) 775-6818\u003cbr>\nHours: Mon-Sun 12pm-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/swensens\" target=\"_blank\">@swensens\u003c/a> \u003c/p>\n\u003ch2>Curbside Creamery: Vegan Pumpkin Pie\u003c/h2>\n\u003cfigure id=\"attachment_113265\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/CurbsideCup-800x1067.jpg\" alt=\"Curbside Creamery's vegan pumpkin pie ice cream\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery's vegan pumpkin pie ice cream \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This stylish little shop on Temescal Alley has made a name for itself among Oakland's hip vegan set. On any given day, close to half of Curbside's offerings are dairy-free but delicious, with many of the vegan versions made with a rich, housemade cashew base that provides a smooth, creamy texture. As a result, their vegan pumpkin pie ice cream deserves love from omnivores and vegans alike, thanks to its well-rounded pumpkin flavor punched up with plenty of autumn spices and molasses. It's also available as an ice cream sandwich with vegan shortbread cookies.\u003c/p>\n\u003cfigure id=\"attachment_113267\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/curbsideLisaWentworth-800x1067.jpg\" alt=\"Curbside scooper Lisa Wentworth displays the vegan pumpkin pie ice cream sandwich\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Curbside scooper Lisa Wentworth displays the vegan pumpkin pie ice cream sandwich \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.curbsideoakland.com\" target=\"_blank\">\u003cstrong>Curbside Creamery\u003c/strong>\u003c/a>\u003cbr>\n482 49th St (Temescal Alley) [\u003ca href=\"https://goo.gl/P8eEfZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 250-9804\u003cbr>\nHours: Mon-Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/curbsidecreamery/\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/curbsidecreamry\" target=\"_blank\">@CurbsideCreamry\u003c/a> \u003c/p>\n\u003ch2>Little Giant Ice Cream: Pumpkin Pie\u003c/h2>\n\u003cfigure id=\"attachment_113279\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-800x1067.jpg\" alt=\"Little Giant Pumpkin Pie Cup\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Little Giant Pumpkin Pie Cup \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This artisanal ice cream shop--one of the few in the Bay Area to make its own ice cream base--started in Oakland but has now expanded to the FiDi in SF. Flavors are cheeky and often boozy, like the popular Dirty South (caramel ice cream with candied pecans and whiskey caramel), but the pumpkin pie is straight-up tasty pumpkin, bright orange in color with loads of zippy fresh-squash flavor. But the soggy hunks of cookie-crust scattered throughout are a needless distraction. Pumpkin pie is all about the filling, and this ice cream should be, too. \u003c/p>\n\u003cfigure id=\"attachment_113277\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-800x1067.jpg\" alt=\"Scooping at Little Giant in downtown San Francisco\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Scooping at Little Giant in downtown San Francisco \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://littlegianticecream.com.s29284.gridserver.com/\" target=\"_blank\">\u003cstrong>Little Giant Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n214 Sutter St [\u003ca href=\"https://goo.gl/acV18e\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94108\u003cbr>\nPh: (510) 922-1426\u003cbr>\nHours: Mon-Sat 12pm-7pm\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1951 Telegraph Ave\u003cbr>\nOakland, CA 94612 [\u003ca href=\"https://goo.gl/JaiiB8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh. (510) 922-1426\u003cbr>\nHours: Daily, 1pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Little-Giant-Ice-Cream-436837296466443/\" target=\"_blank\">Little Giant Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LittleGiant_IC\" target=\"_blank\">@LittleGiant_IC\u003c/a>\u003c/p>\n\u003ch2>Humphrey Slocombe: Pumpkin Nut\u003c/h2>\n\u003cfigure id=\"attachment_113586\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/HumpSlocombeCone-new-800x1067.jpg\" alt=\"Humphry Slocombe Pumpkin Nut Cone\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe Pumpkin Nut Cone\u003c/figcaption>\u003c/figure>\n\u003cp>Is it worth skipping favorites like Secret Breakfast or Vietnamese Coffee for the seasonal Pumpkin Nut? Well, how pebbly do you like your ice cream, and how much do you love hazelnuts? If the answer is \"like a bucket of gravel, baby\" and \"OMG hazelnuts yessssss\" then by all means, go for it. \"Nutty Pumpkin\" would be a better moniker for this, because the pumpkin is a mere muted background for a LOT of slightly salty hazelnut bits. Personally, I found the texture is distracting, raspy where I expected smooth, without the treasure-hunting appeal of say, the distinct chunks of walnut or marshmallow in a scoop of rocky road. There's also a liquid option, in the shape of a pumpkin-walnut milkshake. \u003c/p>\n\u003cfigure id=\"attachment_113270\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-800x1067.jpg\" alt=\"Daily flavors at Humphry Slocombe in the Ferry Building\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Daily flavors at Humphry Slocombe in the Ferry Building \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/\" target=\"_blank\">\u003cstrong>Humphry Slocombe\u003c/strong>\u003c/a>\u003cbr>\n1 Ferry Building [\u003ca href=\"https://goo.gl/maps/4tGmS5QVYn32\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94111\u003cbr>\nPh: (415) 550-6971\u003cbr>\nHours: Mon-Fri 11am-9pm; Sat 8am-9pm; Sun 11am-9pm\u003cbr>\n2790 Harrison St. [\u003ca href=\"https://goo.gl/ZCXBZ9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94110\u003cbr>\nPh: (415) 550-6971\u003cbr>\nHours: Mon-Thu 1pm-11pm; Fri-Sun 12pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/humphryslocombe/?fref=ts&ref=br_tf\" target=\"_blank\">Humphry Slocombe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/humphryslocombe\" target=\"_blank\">@humphryslocombe\u003c/a>\u003c/p>\n\u003ch2>Bi-Rite Creamery: Pumpkin Cheesecake\u003c/h2>\n\u003cfigure id=\"attachment_113584\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/BiRiteCone-new-800x1067.jpg\" alt=\"Bi-Rite Pumpkin Cheesecake Cone\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113584\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Pumpkin Cheesecake Cone \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taste this blindfolded, and you'll know instantly that cheesecake is the goal here: the ice cream is densely rich and tangy, thickly scattered with bits of graham cracker crust. Because it's Bi-Rite, the graham crackers are housemade and delicious, but they almost overwhelm the ice cream, and they definitely overwhelm whatever mild pumpkin flavor that hasn't already been clobbered by the cheesecake taste. If you want a tangy pumpkin combo, try a twist of pumpkin and creme fraiche soft-serve, available Wednesdays only at the 18th Street soft-serve window a few doors east of the main ice cream shop. \u003c/p>\n\u003cfigure id=\"attachment_113263\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-800x1067.jpg\" alt=\"Waiting for cones at Bi-Rite on Divisadero\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Waiting for cones at Bi-Rite on Divisadero \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\" target=\"_blank\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n550 Divisadero [\u003ca href=\"https://goo.gl/j3nJYN\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94117\u003cbr>\nPh: (415) 551-7900\u003cbr>\nHours: Mon-Sun, 9am-9pm\u003c/p>\n\u003cp>3692 18th St. [\u003ca href=\"https://goo.gl/UwNIs9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94110\u003cbr>\nPh: (415) 626-5600\u003cbr>\nHours: Sun-Thu 11am-10pm, Fri-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/biritecreamery\" target=\"_blank\">Bi-Rite Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BiRiteCreamery\" target=\"_blank\">@BiRiteCreamery\u003c/a> \u003c/p>\n\u003ch2>It's-It: Pumpkin\u003c/h2>\n\u003cfigure id=\"attachment_113272\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-800x1067.jpg\" alt=\"It's-It Packaging\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">It's-It Packaging \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what about the ice cream case of your local corner store? If you're lucky, down among the Nutty Buddys and Haagen-Daz cups is the one and only real San Francisco treat: not just an It's-It, but a pumpkin It's-It. It has the same chocolate coating, the same frozen oatmeal cookies, but the ice cream is a creamy pumpkin, spiced with cinnamon, nutmeg, and clove, which balances particularly well with the encompassing cookies. As corner-store frozen desserts go, it's realer than most, made with milk, cream, sugar, and actual pumpkin, with a dash of annato and turmeric for color. While we can't vouch for every bodega's offerings, an unscientific stroll and poll revealed good stashes on offer at Gino's Deli in Pacific Heights, the Polk and Green Market in Russian Hill, and Harvest Hills Market in Bernal Heights, with other unconfirmed sightings throughout the city. \u003c/p>\n\u003cfigure id=\"attachment_113271\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-800x1067.jpg\" alt=\"It's-It Pumpkin Ice Cream Sandwich\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">It's-It Pumpkin Ice Cream Sandwich \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.itsiticecream.com/\" target=\"_blank\">It's-It\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ITSIT/\" target=\"_blank\">It's-It\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ItsItIceCream\" target=\"_blank\">@ItsItIceCream\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/itsiticecream/\" target=\"_blank\">itsiticecream\u003c/a>\u003c/p>\n\n",
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"excerpt": "Time for a pumpkin ice cream throw down, old school vs. new school. Who's got the most lickable scoops? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>It's pumpkin time!\u003c/strong> The force of the pumpkin spice latte and all its cinnamon-flavored brethren is strong right now. (Surely the Meta-Pumpkin Award goes to the \u003ca href=\"http://www.traderjoes.com/fearless-flyer/article/1912\">Pumpkin Spiced Pumpkin Seeds\u003c/a>.) But if you really want pumpkin bliss, skip the lattes, the juices, the pumpkin soups served in a pumpkin, and go straight for pumpkin ice cream. This flavor appears in late September or early October, and fades away by late December, reaching its height of popularity in the orange-hued moment between Halloween and Thanksgiving. In honor of the season, we braved the recent rains and taste-tested our way around the Bay to find the best pumpkin ice creams on offer. \u003c/p>\n\u003cfigure id=\"attachment_113268\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-1020x1360.jpg\" alt=\"Curbside Creamery Skeleton with Pumpkins\" width=\"640\" height=\"853\" class=\"size-large wp-image-113268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery Skeleton with Pumpkins \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three years ago, when we last did a \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/10/31/pumpkin-ice-cream-throwdown/\" target=\"_blank\">pumpkin ice-cream round-up\u003c/a>, plain old pumpkin was the scoop du jour. For the artisan creameries in 2016, pumpkin has gone rococco, pebbled with nuts and cookie chunks, trying hard to be all-in-one reproductions of pumpkin pie or pumpkin cheesecake. \u003c/p>\n\u003cp>\u003cstrong>But are they better?\u003c/strong> Can anything be better than a scoop of Mitchell's pumpkin ice cream atop a scoop of their Mexican chocolate, still the gold standard of frozen fall desserts? After crisscrossing the city, and the bay, on Muni and BART, we can say: actually, no. The old-school scoop shops--Joe's in the Richmond, Swensen's in Russian Hill--are, we discovered, are the ones making the best straight-up, lick-it-til-it's-gone pumpkin ice creams this year. If you haven't gone to an ice cream shop without an Instagram feed lately, you're missing out. \u003c/p>\n\u003cp>\u003cstrong>A note on sizing:\u003c/strong> If these scoops in these pictures look particularly small, they are. In the interest of taste-testing (and not dying from ice cream overload), we asked for the smallest option available, usually a \"junior\" or \"kid's-size\" cone or cup. A regular single scoop would be more generous. \u003c/p>\n\u003ch2>Joe's Ice Cream: Pumpkin\u003c/h2>\n\u003cfigure id=\"attachment_113411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/JoesCone2-new.jpg\" alt=\"Joe's Pumpkin Ice Cream Cone\" width=\"1920\" height=\"1631\" class=\"size-full wp-image-113411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-160x136.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-800x680.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-768x652.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-1020x866.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-1180x1002.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-960x816.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-240x204.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-375x319.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-520x442.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Joe's Pumpkin Ice Cream Cone \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For generations of Richmond kids, ice cream means a trip to Joe's. It's a big, bright place with burgers on one side, ice cream on the other, where longtime owner Mutsuhiko Murashige has been making buckets of sweet, creamy treats since he bought the place in 1979, using the same recipes that had been with the business since the 1950s. Pumpkin is the featured flavor right now, and it's pretty much perfect: fluffy and creamy, judiciously nutmegged, with flecks of spice and shreds of pumpkin fiber. \u003c/p>\n\u003cfigure id=\"attachment_113276\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/JoesExterior-e1478046153897-800x1067.jpg\" alt=\"Exterior of Joe's Ice Cream\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Exterior of Joe's Ice Cream \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.joesicecream.com/\" target=\"_blank\">\u003cstrong>Joe's Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n5420 Geary Blvd [\u003ca href=\"https://goo.gl/XXrGeS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94121\u003cbr>\nPh: (415) 751-1950\u003cbr>\nHours: Mon-Thu 11am-10pm; Fri-Sat 11am-11pm; Sun 12pm-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Joes-Ice-Cream-409362949109565/\">Joe's Ice Cream\u003c/a>\u003c/p>\n\u003ch2>Swensen's: Pumpkin\u003c/h2>\n\u003cfigure id=\"attachment_113280\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/SwensensCone-e1478046047479-800x1067.jpg\" alt=\"Swensen's Pumpkin Cone\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Swensen's Pumpkin Cone \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Born-and-bred San Franciscans, even those who have long decamped for New York City or the Oakland hills, come down heavily in favor of Swensen's. While the company is now an international chain, the original San Francisco shop has remained separate from the rest of the franchise, and still makes its own ice cream. Including pumpkin, of course, and it's just the way you remember it: velvety smooth, pumpkin-forward and gently spiced, all autumn in a lick.\u003c/p>\n\u003cfigure id=\"attachment_113281\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/SwensensBoard-800x1067.jpg\" alt=\"Swensen Menu \" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Swensen Menu \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.swensens.com/\" target=\"_blank\">\u003cstrong>Swensens\u003c/strong>\u003c/a>\u003cbr>\n1999 Hyde St [\u003ca href=\"https://goo.gl/VeRq9W\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94109\u003cbr>\nPh: (415) 775-6818\u003cbr>\nHours: Mon-Sun 12pm-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/swensens\" target=\"_blank\">@swensens\u003c/a> \u003c/p>\n\u003ch2>Curbside Creamery: Vegan Pumpkin Pie\u003c/h2>\n\u003cfigure id=\"attachment_113265\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/CurbsideCup-800x1067.jpg\" alt=\"Curbside Creamery's vegan pumpkin pie ice cream\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery's vegan pumpkin pie ice cream \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This stylish little shop on Temescal Alley has made a name for itself among Oakland's hip vegan set. On any given day, close to half of Curbside's offerings are dairy-free but delicious, with many of the vegan versions made with a rich, housemade cashew base that provides a smooth, creamy texture. As a result, their vegan pumpkin pie ice cream deserves love from omnivores and vegans alike, thanks to its well-rounded pumpkin flavor punched up with plenty of autumn spices and molasses. It's also available as an ice cream sandwich with vegan shortbread cookies.\u003c/p>\n\u003cfigure id=\"attachment_113267\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/curbsideLisaWentworth-800x1067.jpg\" alt=\"Curbside scooper Lisa Wentworth displays the vegan pumpkin pie ice cream sandwich\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Curbside scooper Lisa Wentworth displays the vegan pumpkin pie ice cream sandwich \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.curbsideoakland.com\" target=\"_blank\">\u003cstrong>Curbside Creamery\u003c/strong>\u003c/a>\u003cbr>\n482 49th St (Temescal Alley) [\u003ca href=\"https://goo.gl/P8eEfZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 250-9804\u003cbr>\nHours: Mon-Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/curbsidecreamery/\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/curbsidecreamry\" target=\"_blank\">@CurbsideCreamry\u003c/a> \u003c/p>\n\u003ch2>Little Giant Ice Cream: Pumpkin Pie\u003c/h2>\n\u003cfigure id=\"attachment_113279\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-800x1067.jpg\" alt=\"Little Giant Pumpkin Pie Cup\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Little Giant Pumpkin Pie Cup \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This artisanal ice cream shop--one of the few in the Bay Area to make its own ice cream base--started in Oakland but has now expanded to the FiDi in SF. Flavors are cheeky and often boozy, like the popular Dirty South (caramel ice cream with candied pecans and whiskey caramel), but the pumpkin pie is straight-up tasty pumpkin, bright orange in color with loads of zippy fresh-squash flavor. But the soggy hunks of cookie-crust scattered throughout are a needless distraction. Pumpkin pie is all about the filling, and this ice cream should be, too. \u003c/p>\n\u003cfigure id=\"attachment_113277\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-800x1067.jpg\" alt=\"Scooping at Little Giant in downtown San Francisco\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Scooping at Little Giant in downtown San Francisco \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://littlegianticecream.com.s29284.gridserver.com/\" target=\"_blank\">\u003cstrong>Little Giant Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n214 Sutter St [\u003ca href=\"https://goo.gl/acV18e\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94108\u003cbr>\nPh: (510) 922-1426\u003cbr>\nHours: Mon-Sat 12pm-7pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1951 Telegraph Ave\u003cbr>\nOakland, CA 94612 [\u003ca href=\"https://goo.gl/JaiiB8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh. (510) 922-1426\u003cbr>\nHours: Daily, 1pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Little-Giant-Ice-Cream-436837296466443/\" target=\"_blank\">Little Giant Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LittleGiant_IC\" target=\"_blank\">@LittleGiant_IC\u003c/a>\u003c/p>\n\u003ch2>Humphrey Slocombe: Pumpkin Nut\u003c/h2>\n\u003cfigure id=\"attachment_113586\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/HumpSlocombeCone-new-800x1067.jpg\" alt=\"Humphry Slocombe Pumpkin Nut Cone\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe Pumpkin Nut Cone\u003c/figcaption>\u003c/figure>\n\u003cp>Is it worth skipping favorites like Secret Breakfast or Vietnamese Coffee for the seasonal Pumpkin Nut? Well, how pebbly do you like your ice cream, and how much do you love hazelnuts? If the answer is \"like a bucket of gravel, baby\" and \"OMG hazelnuts yessssss\" then by all means, go for it. \"Nutty Pumpkin\" would be a better moniker for this, because the pumpkin is a mere muted background for a LOT of slightly salty hazelnut bits. Personally, I found the texture is distracting, raspy where I expected smooth, without the treasure-hunting appeal of say, the distinct chunks of walnut or marshmallow in a scoop of rocky road. There's also a liquid option, in the shape of a pumpkin-walnut milkshake. \u003c/p>\n\u003cfigure id=\"attachment_113270\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-800x1067.jpg\" alt=\"Daily flavors at Humphry Slocombe in the Ferry Building\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Daily flavors at Humphry Slocombe in the Ferry Building \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/\" target=\"_blank\">\u003cstrong>Humphry Slocombe\u003c/strong>\u003c/a>\u003cbr>\n1 Ferry Building [\u003ca href=\"https://goo.gl/maps/4tGmS5QVYn32\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94111\u003cbr>\nPh: (415) 550-6971\u003cbr>\nHours: Mon-Fri 11am-9pm; Sat 8am-9pm; Sun 11am-9pm\u003cbr>\n2790 Harrison St. [\u003ca href=\"https://goo.gl/ZCXBZ9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94110\u003cbr>\nPh: (415) 550-6971\u003cbr>\nHours: Mon-Thu 1pm-11pm; Fri-Sun 12pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/humphryslocombe/?fref=ts&ref=br_tf\" target=\"_blank\">Humphry Slocombe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/humphryslocombe\" target=\"_blank\">@humphryslocombe\u003c/a>\u003c/p>\n\u003ch2>Bi-Rite Creamery: Pumpkin Cheesecake\u003c/h2>\n\u003cfigure id=\"attachment_113584\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/BiRiteCone-new-800x1067.jpg\" alt=\"Bi-Rite Pumpkin Cheesecake Cone\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113584\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Pumpkin Cheesecake Cone \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taste this blindfolded, and you'll know instantly that cheesecake is the goal here: the ice cream is densely rich and tangy, thickly scattered with bits of graham cracker crust. Because it's Bi-Rite, the graham crackers are housemade and delicious, but they almost overwhelm the ice cream, and they definitely overwhelm whatever mild pumpkin flavor that hasn't already been clobbered by the cheesecake taste. If you want a tangy pumpkin combo, try a twist of pumpkin and creme fraiche soft-serve, available Wednesdays only at the 18th Street soft-serve window a few doors east of the main ice cream shop. \u003c/p>\n\u003cfigure id=\"attachment_113263\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-800x1067.jpg\" alt=\"Waiting for cones at Bi-Rite on Divisadero\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Waiting for cones at Bi-Rite on Divisadero \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\" target=\"_blank\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n550 Divisadero [\u003ca href=\"https://goo.gl/j3nJYN\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94117\u003cbr>\nPh: (415) 551-7900\u003cbr>\nHours: Mon-Sun, 9am-9pm\u003c/p>\n\u003cp>3692 18th St. [\u003ca href=\"https://goo.gl/UwNIs9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94110\u003cbr>\nPh: (415) 626-5600\u003cbr>\nHours: Sun-Thu 11am-10pm, Fri-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/biritecreamery\" target=\"_blank\">Bi-Rite Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BiRiteCreamery\" target=\"_blank\">@BiRiteCreamery\u003c/a> \u003c/p>\n\u003ch2>It's-It: Pumpkin\u003c/h2>\n\u003cfigure id=\"attachment_113272\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-800x1067.jpg\" alt=\"It's-It Packaging\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">It's-It Packaging \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what about the ice cream case of your local corner store? If you're lucky, down among the Nutty Buddys and Haagen-Daz cups is the one and only real San Francisco treat: not just an It's-It, but a pumpkin It's-It. It has the same chocolate coating, the same frozen oatmeal cookies, but the ice cream is a creamy pumpkin, spiced with cinnamon, nutmeg, and clove, which balances particularly well with the encompassing cookies. As corner-store frozen desserts go, it's realer than most, made with milk, cream, sugar, and actual pumpkin, with a dash of annato and turmeric for color. While we can't vouch for every bodega's offerings, an unscientific stroll and poll revealed good stashes on offer at Gino's Deli in Pacific Heights, the Polk and Green Market in Russian Hill, and Harvest Hills Market in Bernal Heights, with other unconfirmed sightings throughout the city. \u003c/p>\n\u003cfigure id=\"attachment_113271\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-800x1067.jpg\" alt=\"It's-It Pumpkin Ice Cream Sandwich\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">It's-It Pumpkin Ice Cream Sandwich \u003ccite>(Stephanie Rosenbaum Klassen)\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.itsiticecream.com/\" target=\"_blank\">It's-It\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ITSIT/\" target=\"_blank\">It's-It\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ItsItIceCream\" target=\"_blank\">@ItsItIceCream\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/itsiticecream/\" target=\"_blank\">itsiticecream\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Popular Bakeries South of San Francisco Serving European-Style Pastries",
"title": "5 Popular Bakeries South of San Francisco Serving European-Style Pastries",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you have ever enjoyed the pleasure of lingering over a sweet and flaky pastry with a cup of coffee in a Parisian café, you may also know there are very few places which can offer the same experience. European-style pastries, often prepared with hours of labor and love, are a true treat and best when savored slowly. The pastries come in all different shapes, flavors and colors to fit your mood and current craving, from buttery croissants to delectable Napoleons. While they may not offer quite the same romantic experience as say Paris, here are five bakeries along the Peninsula and South Bay Area where you can sink your teeth into an array of European-style pastries. As an added bonus, we have included information about a popular pop-up pastry shop serving pastries at the contemporary French restaurant, Zola in Palo Alto. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Manresa Bread\u003c/h2>\n\u003cfigure id=\"attachment_113181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Manresa-Pastries.jpg\" alt=\"A selection of pastries from Manresa Bread.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of pastries from Manresa Bread. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Manresa Bread sells the same artisanal pastries and bread as those served at David Kinch’s Michelin 3-star Manresa restaurant. The gourmet bakery, headed by Manresa head baker Avery Ruzicka, began as a stand at South Bay farmers markets and has now expanded to two brick-and-mortar locations, one next door to Manresa in Los Gatos and a newly opened location in Los Altos. Weekend visitors should arrive early to get the best pick from a delectable selection of sweet and savory pastries. Not to be missed is the kouign-amann, a round pastry made from layers of flaky dough coated with hardened and sticky caramelized sugar. The savory selections such as a Danish with delicata squash, bacon, gruyere cheese, and onion jam are equally delightful.\u003c/p>\n\u003cfigure id=\"attachment_113180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Manresa-Counter.jpg\" alt=\"Inside Manresa Bread in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Manresa Bread in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.manresabread.com/\" target=\"_blank\">\u003cstrong>Manresa Bread\u003c/strong>\u003c/a>\u003cbr>\n276 N Santa Cruz Ave. [\u003ca href=\"https://goo.gl/X6mh9i\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 402-5372\u003cbr>\nHours: Mon-Sun 7am-3pm (or until sold out)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/manresabread/?fref=ts\" target=\"_blank\">Manresa Bread\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/manresabread\" target=\"_blank\">@ManresaBread\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>La Patisserie Bakery\u003c/h2>\n\u003cfigure id=\"attachment_113187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Vienna.jpg\" alt=\"A café Vienna pastry from La Patisserie Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A café Vienna pastry from La Patisserie Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>La Patisserie Bakery is tucked away in a Cupertino shopping mall but remains a popular destination for European-style pastries as well as elegantly decorated wedding cakes. The sweet smell of fresh-baked goods greets you before you even reach the front door. Inside, cases filled with colorful baked creations are proudly on display. The bakery sells classic European desserts such as a tiramisu and crème brûlée as well as Unique creations like the café Vienna which layers sheets of espresso soaked chocolate cake and sweet cream mocha mousse. The Persian Napoleon features thick whipped cream sandwiched between layers of crumbled pastry dough.\u003c/p>\n\u003cfigure id=\"attachment_113183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Case.jpg\" alt=\"The pastry case inside La Patisserie Bakery in Cupertino.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pastry case inside La Patisserie Bakery in Cupertino. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113186\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Tiramisu.jpg\" alt=\"A tiramisu pastry from La Patisserie Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A tiramisu pastry from La Patisserie Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113184\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Napolean.jpg\" alt=\"A Persian Napoleon pastry from La Patisserie Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Persian Napoleon pastry from La Patisserie Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lapatisserie.net/\" target=\"_blank\">\u003cstrong>La Patisserie Bakery\u003c/strong>\u003c/a>\u003cbr>\n19758 Stevens Creek Blvd. [\u003ca href=\"https://goo.gl/GXi1cw\" target=\"_blank\">map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 446-4744\u003cbr>\nHours: Mon 8am-8pm; Tue-Fri 7am-8pm; Sat 8am-8pm; Sun 9am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lapatisseriebakery/?fref=ts\" target=\"_blank\">La Patisserie Bakery\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>La Lune Sucrée\u003c/h2>\n\u003cfigure id=\"attachment_113176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/La-Lune-Nutella-Puff.jpg\" alt=\"A Nutella puff pastry at La Lune Sucrée.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nutella puff pastry at La Lune Sucrée. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located along a busy alleyway frequented by San Jose State students on their way to campus, La Lune Sucrée is a quaint European cafe popular for their European-style pastries. The cafe is run by husband and wife team, Mark and Bettina Pope. Bettina was raised in Germany but fell in love with French patisseries while she lived in Paris as a young woman. Her European background is reflected in the menu of pastries and baked goods. The popular Nutella puff, with layers of flaky pastry dough and a sweet Nutella center, pairs perfectly with an espresso while watching the world go by from the patio.\u003c/p>\n\u003cfigure id=\"attachment_113175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/La-Lune-Counter.jpg\" alt=\"Inside La Lune Sucrée in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113175\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside La Lune Sucrée in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/La-Lune-Almond-Croissant.jpg\" alt=\"A chocolate almond croissant at La Lune Sucrée.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chocolate almond croissant at La Lune Sucrée. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lalunesucree.com/\" target=\"_blank\">\u003cstrong>La Lune Sucrée\u003c/strong>\u003c/a>\u003cbr>\n116 Paseo De San Antonio Walk [\u003ca href=\"https://goo.gl/TaWFON\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 292-2070\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LaLuneSucree/?fref=ts\" target=\"_blank\">La Lune Sucrée\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LaLuneSucree\" target=\"_blank\">@LaLuneSucree\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bijan Bakery & Cafe\u003c/h2>\n\u003cfigure id=\"attachment_113159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Hazelnut.jpg\" alt=\"A chocolate and hazelnut mousse pastry at Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chocolate and hazelnut mousse pastry at Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bijan Abachizadeh has been selling gourmet European-style pastries and cakes in San Jose since 1986. In 2007, Bijan expanded to a second location located at the Fairmont Hotel in downtown San Jose. The elegantly decorated cafe has numerous cases filled with exquisite pastries and sweets. The popular princess cake, features a moist cake topped with jam and a layer of creamy marzipan. Also popular are the mousse pastries such as the chocolate hazelnut which features layers of moist hazelnut-flavored cake topped with a thin layer of chocolate.\u003c/p>\n\u003cfigure id=\"attachment_113160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Pastry.jpg\" alt=\"A selection of pastries at Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of pastries at Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Pistachio.jpg\" alt=\"A Pistachio mousse pastry at Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Pistachio mousse pastry at Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Case.jpg\" alt=\"Inside Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bijanbakery.com/\" target=\"_blank\">\u003cstrong>Bijan Bakery & Cafe\u003c/strong>\u003c/a>\u003cbr>\n170 S Market St. #110 [\u003ca href=\"https://goo.gl/2x0A6E\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 971-8000\u003cbr>\nHours: Mon-Thu 6:30am-9:30pm; Fri 6:30am-11pm; Sat 7:30am-11pm; Sun 8:30am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bijanbakery/?fref=ts\" target=\"_blank\">Bijan Bakery & Cafe\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Copenhagen Bakery & Cafe\u003c/h2>\n\u003cfigure id=\"attachment_113168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish.jpg\" alt=\"A raspberry Danish at Copenhagen Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113168\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raspberry Danish at Copenhagen Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This longtime Bay Area Peninsula bakery and cafe is a popular spot for meeting a friend to enjoy pastries and a leisurely coffee. The family run cafe has been operating on Burlingame Avenue since 1977 and stands out for their Danish pastries and custom wedding cakes. A raspberry Danish drizzled with a sugary cream glaze is the perfect coffee companion as is the tasty hamentashen tart filled with sweet fruit jam.\u003c/p>\n\u003cfigure id=\"attachment_113171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart.jpg\" alt=\"A raspberry tart at Copenhagen Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raspberry tart at Copenhagen Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Case.jpg\" alt=\"Inside Copenhagen Bakery in Burlingame.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Copenhagen Bakery in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Hamentashen.jpg\" alt=\"A raspberry hamentashen at Copenhagen Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raspberry hamentashen at Copenhagen Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.copenhagenbakery.com/\" target=\"_blank\">\u003cstrong>Copenhagen Bakery & Cafe\u003c/strong>\u003c/a>\u003cbr>\n1216 Burlingame Ave. [\u003ca href=\"https://goo.gl/vxuhjC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBurlingame, CA 94010\u003cbr>\nPh: (650) 342-1357\u003cbr>\nHours: Mon-Tue 6am-6pm; Wed-Thu 6am-9pm; Fri-Sat 6am-10pm; Sun 7am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CopenhagenBakeryCA/?fref=ts\" target=\"_blank\">Copenhagen Bakery & Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Copenhagen_Bake\" target=\"_blank\">@Copenhagen_Bake\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Love For Butter Pop-Up by John Shelsta\u003c/h2>\n\u003cfigure id=\"attachment_113178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LoveForButter-Pastries.jpg\" alt=\"Pastries on display at a recent LoveForButter pop-up.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pastries on display at a recent LoveForButter pop-up. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>John Shelsta, a self-taught pastry chef, has developed a loyal fan following for his pop-up pastry sales which sell out within a couple of hours. Shelsta came under the wing of Howie Bulka, then the owner of Marché in Menlo Park, who advised him to leave culinary school and to instead learn by doing. Shelsta served as pastry chef for Michelin-starred Chez TJ in Mountain View as well as working as a baker’s apprentice in multiple locations. His pastries include sweet and crunchy kouign-amanns, buttery croissants, and savory tarts made from seasonally available produce. Shelsta announces his pop-up sales through his Instagram page, @loveforbutter and operates out of Zola Restaurant in Palo Alto.\u003c/p>\n\u003cfigure id=\"attachment_113177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LoveForButter-Bakers-Special.jpg\" alt=\"The LoveForButter bakers dozen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The LoveForButter bakers dozen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola.jpg\" alt=\"Outside Zola Restaurant at a recent LoveForButter pop-up.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Zola Restaurant at a recent LoveForButter pop-up. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.instagram.com/loveforbutter/\" target=\"_blank\">\u003cstrong>Love For Butter Pop-Up by John Shelsta\u003c/strong>\u003c/a>\u003cbr>\nZola Restaurant, 565 Bryant St. [\u003ca href=\"https://goo.gl/MJ4Z5E\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nNext dates: Sat Nov. 19 10am-12:30pm (or sold out); Sat Dec. 17 10am-12:30pm (or sold out)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/loveforbutter/\" target=\"_blank\">@loveforbutter\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
"disqusIdentifier": "113150 http://ww2.kqed.org/bayareabites/?p=113150",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/11/01/5-popular-bakeries-south-of-san-francisco-serving-european-style-pastries/",
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"excerpt": "Here are five bakeries along the Peninsula and South Bay Area where you can sink your teeth into an array of European-style pastries. As an added bonus, we have included information about a popular pop-up pastry shop serving pastries at the contemporary French restaurant, Zola in Palo Alto. ",
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"description": "Here are five bakeries along the Peninsula and South Bay Area where you can sink your teeth into an array of European-style pastries. As an added bonus, we have included information about a popular pop-up pastry shop serving pastries at the contemporary French restaurant, Zola in Palo Alto. ",
"title": "5 Popular Bakeries South of San Francisco Serving European-Style Pastries | KQED",
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"headline": "5 Popular Bakeries South of San Francisco Serving European-Style Pastries",
"datePublished": "2016-11-01T12:49:05-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you have ever enjoyed the pleasure of lingering over a sweet and flaky pastry with a cup of coffee in a Parisian café, you may also know there are very few places which can offer the same experience. European-style pastries, often prepared with hours of labor and love, are a true treat and best when savored slowly. The pastries come in all different shapes, flavors and colors to fit your mood and current craving, from buttery croissants to delectable Napoleons. While they may not offer quite the same romantic experience as say Paris, here are five bakeries along the Peninsula and South Bay Area where you can sink your teeth into an array of European-style pastries. As an added bonus, we have included information about a popular pop-up pastry shop serving pastries at the contemporary French restaurant, Zola in Palo Alto. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Manresa Bread\u003c/h2>\n\u003cfigure id=\"attachment_113181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Manresa-Pastries.jpg\" alt=\"A selection of pastries from Manresa Bread.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of pastries from Manresa Bread. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Manresa Bread sells the same artisanal pastries and bread as those served at David Kinch’s Michelin 3-star Manresa restaurant. The gourmet bakery, headed by Manresa head baker Avery Ruzicka, began as a stand at South Bay farmers markets and has now expanded to two brick-and-mortar locations, one next door to Manresa in Los Gatos and a newly opened location in Los Altos. Weekend visitors should arrive early to get the best pick from a delectable selection of sweet and savory pastries. Not to be missed is the kouign-amann, a round pastry made from layers of flaky dough coated with hardened and sticky caramelized sugar. The savory selections such as a Danish with delicata squash, bacon, gruyere cheese, and onion jam are equally delightful.\u003c/p>\n\u003cfigure id=\"attachment_113180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Manresa-Counter.jpg\" alt=\"Inside Manresa Bread in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Manresa Bread in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.manresabread.com/\" target=\"_blank\">\u003cstrong>Manresa Bread\u003c/strong>\u003c/a>\u003cbr>\n276 N Santa Cruz Ave. [\u003ca href=\"https://goo.gl/X6mh9i\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 402-5372\u003cbr>\nHours: Mon-Sun 7am-3pm (or until sold out)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/manresabread/?fref=ts\" target=\"_blank\">Manresa Bread\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/manresabread\" target=\"_blank\">@ManresaBread\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>La Patisserie Bakery\u003c/h2>\n\u003cfigure id=\"attachment_113187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Vienna.jpg\" alt=\"A café Vienna pastry from La Patisserie Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A café Vienna pastry from La Patisserie Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>La Patisserie Bakery is tucked away in a Cupertino shopping mall but remains a popular destination for European-style pastries as well as elegantly decorated wedding cakes. The sweet smell of fresh-baked goods greets you before you even reach the front door. Inside, cases filled with colorful baked creations are proudly on display. The bakery sells classic European desserts such as a tiramisu and crème brûlée as well as Unique creations like the café Vienna which layers sheets of espresso soaked chocolate cake and sweet cream mocha mousse. The Persian Napoleon features thick whipped cream sandwiched between layers of crumbled pastry dough.\u003c/p>\n\u003cfigure id=\"attachment_113183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Case.jpg\" alt=\"The pastry case inside La Patisserie Bakery in Cupertino.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pastry case inside La Patisserie Bakery in Cupertino. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113186\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Tiramisu.jpg\" alt=\"A tiramisu pastry from La Patisserie Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A tiramisu pastry from La Patisserie Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113184\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Napolean.jpg\" alt=\"A Persian Napoleon pastry from La Patisserie Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Persian Napoleon pastry from La Patisserie Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lapatisserie.net/\" target=\"_blank\">\u003cstrong>La Patisserie Bakery\u003c/strong>\u003c/a>\u003cbr>\n19758 Stevens Creek Blvd. [\u003ca href=\"https://goo.gl/GXi1cw\" target=\"_blank\">map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 446-4744\u003cbr>\nHours: Mon 8am-8pm; Tue-Fri 7am-8pm; Sat 8am-8pm; Sun 9am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lapatisseriebakery/?fref=ts\" target=\"_blank\">La Patisserie Bakery\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>La Lune Sucrée\u003c/h2>\n\u003cfigure id=\"attachment_113176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/La-Lune-Nutella-Puff.jpg\" alt=\"A Nutella puff pastry at La Lune Sucrée.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nutella puff pastry at La Lune Sucrée. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located along a busy alleyway frequented by San Jose State students on their way to campus, La Lune Sucrée is a quaint European cafe popular for their European-style pastries. The cafe is run by husband and wife team, Mark and Bettina Pope. Bettina was raised in Germany but fell in love with French patisseries while she lived in Paris as a young woman. Her European background is reflected in the menu of pastries and baked goods. The popular Nutella puff, with layers of flaky pastry dough and a sweet Nutella center, pairs perfectly with an espresso while watching the world go by from the patio.\u003c/p>\n\u003cfigure id=\"attachment_113175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/La-Lune-Counter.jpg\" alt=\"Inside La Lune Sucrée in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113175\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside La Lune Sucrée in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/La-Lune-Almond-Croissant.jpg\" alt=\"A chocolate almond croissant at La Lune Sucrée.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chocolate almond croissant at La Lune Sucrée. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lalunesucree.com/\" target=\"_blank\">\u003cstrong>La Lune Sucrée\u003c/strong>\u003c/a>\u003cbr>\n116 Paseo De San Antonio Walk [\u003ca href=\"https://goo.gl/TaWFON\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 292-2070\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LaLuneSucree/?fref=ts\" target=\"_blank\">La Lune Sucrée\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LaLuneSucree\" target=\"_blank\">@LaLuneSucree\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bijan Bakery & Cafe\u003c/h2>\n\u003cfigure id=\"attachment_113159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Hazelnut.jpg\" alt=\"A chocolate and hazelnut mousse pastry at Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chocolate and hazelnut mousse pastry at Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bijan Abachizadeh has been selling gourmet European-style pastries and cakes in San Jose since 1986. In 2007, Bijan expanded to a second location located at the Fairmont Hotel in downtown San Jose. The elegantly decorated cafe has numerous cases filled with exquisite pastries and sweets. The popular princess cake, features a moist cake topped with jam and a layer of creamy marzipan. Also popular are the mousse pastries such as the chocolate hazelnut which features layers of moist hazelnut-flavored cake topped with a thin layer of chocolate.\u003c/p>\n\u003cfigure id=\"attachment_113160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Pastry.jpg\" alt=\"A selection of pastries at Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of pastries at Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Pistachio.jpg\" alt=\"A Pistachio mousse pastry at Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Pistachio mousse pastry at Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Case.jpg\" alt=\"Inside Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bijanbakery.com/\" target=\"_blank\">\u003cstrong>Bijan Bakery & Cafe\u003c/strong>\u003c/a>\u003cbr>\n170 S Market St. #110 [\u003ca href=\"https://goo.gl/2x0A6E\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 971-8000\u003cbr>\nHours: Mon-Thu 6:30am-9:30pm; Fri 6:30am-11pm; Sat 7:30am-11pm; Sun 8:30am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bijanbakery/?fref=ts\" target=\"_blank\">Bijan Bakery & Cafe\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Copenhagen Bakery & Cafe\u003c/h2>\n\u003cfigure id=\"attachment_113168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish.jpg\" alt=\"A raspberry Danish at Copenhagen Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113168\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raspberry Danish at Copenhagen Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This longtime Bay Area Peninsula bakery and cafe is a popular spot for meeting a friend to enjoy pastries and a leisurely coffee. The family run cafe has been operating on Burlingame Avenue since 1977 and stands out for their Danish pastries and custom wedding cakes. A raspberry Danish drizzled with a sugary cream glaze is the perfect coffee companion as is the tasty hamentashen tart filled with sweet fruit jam.\u003c/p>\n\u003cfigure id=\"attachment_113171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart.jpg\" alt=\"A raspberry tart at Copenhagen Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raspberry tart at Copenhagen Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Case.jpg\" alt=\"Inside Copenhagen Bakery in Burlingame.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Copenhagen Bakery in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Hamentashen.jpg\" alt=\"A raspberry hamentashen at Copenhagen Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raspberry hamentashen at Copenhagen Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.copenhagenbakery.com/\" target=\"_blank\">\u003cstrong>Copenhagen Bakery & Cafe\u003c/strong>\u003c/a>\u003cbr>\n1216 Burlingame Ave. [\u003ca href=\"https://goo.gl/vxuhjC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBurlingame, CA 94010\u003cbr>\nPh: (650) 342-1357\u003cbr>\nHours: Mon-Tue 6am-6pm; Wed-Thu 6am-9pm; Fri-Sat 6am-10pm; Sun 7am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CopenhagenBakeryCA/?fref=ts\" target=\"_blank\">Copenhagen Bakery & Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Copenhagen_Bake\" target=\"_blank\">@Copenhagen_Bake\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Love For Butter Pop-Up by John Shelsta\u003c/h2>\n\u003cfigure id=\"attachment_113178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LoveForButter-Pastries.jpg\" alt=\"Pastries on display at a recent LoveForButter pop-up.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pastries on display at a recent LoveForButter pop-up. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>John Shelsta, a self-taught pastry chef, has developed a loyal fan following for his pop-up pastry sales which sell out within a couple of hours. Shelsta came under the wing of Howie Bulka, then the owner of Marché in Menlo Park, who advised him to leave culinary school and to instead learn by doing. Shelsta served as pastry chef for Michelin-starred Chez TJ in Mountain View as well as working as a baker’s apprentice in multiple locations. His pastries include sweet and crunchy kouign-amanns, buttery croissants, and savory tarts made from seasonally available produce. Shelsta announces his pop-up sales through his Instagram page, @loveforbutter and operates out of Zola Restaurant in Palo Alto.\u003c/p>\n\u003cfigure id=\"attachment_113177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LoveForButter-Bakers-Special.jpg\" alt=\"The LoveForButter bakers dozen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The LoveForButter bakers dozen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola.jpg\" alt=\"Outside Zola Restaurant at a recent LoveForButter pop-up.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Zola Restaurant at a recent LoveForButter pop-up. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.instagram.com/loveforbutter/\" target=\"_blank\">\u003cstrong>Love For Butter Pop-Up by John Shelsta\u003c/strong>\u003c/a>\u003cbr>\nZola Restaurant, 565 Bryant St. [\u003ca href=\"https://goo.gl/MJ4Z5E\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nNext dates: Sat Nov. 19 10am-12:30pm (or sold out); Sat Dec. 17 10am-12:30pm (or sold out)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/loveforbutter/\" target=\"_blank\">@loveforbutter\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Touché Tooth Fairy: An Illustrated Guide to Food-Based and Holistic Oral Health",
"title": "Touché Tooth Fairy: An Illustrated Guide to Food-Based and Holistic Oral Health",
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"content": "\u003cp>When I was 7 years old, I would go into a panic thinking about an upcoming trip to the dentist. I was terrified of needing to have a cavity filled-- the shots; painful, noisy drilling; terrible tasting and textured goops they put in my mouth; and the eternity I had to endure until it was over. Only two things made me slightly calmer about my impending dental doom: doing handstands in the dentist’s elevator (I thought they gave me good luck) and praying to the Tooth Fairy. Asking for help and protection from the Tooth Fairy made me feel like I had some control over the fate of my teeth and gave me a sense of peace since I had a magical guide as a support.\u003c/p>\n\u003cp>17 years later, after developing a few sensitive, aching molars and a recent demoralizing trip to the dentist, I think it’s time to take some of the pressure off the tooth fairy. I decide to take control of my dental health by learning about various self-care practices and how the foods I eat affect my oral hygiene.\u003c/p>\n\u003cp>Last month, I enjoyed a slightly foggy Saturday at the Lake Merritt Farmers Market while nibbling on an abundance of colorful fruit samples. After winding through the rows of vendors and picking up my staples of figs, kale and beets, I found myself in front of Rupam Henry’s Holistic Health and Dental Solutions booth. As I scanned the shelves lined with brown and blue bottles of digestive bitters, tinctures and holistic dental products, I couldn’t help but feel like fate brought me here (or maybe it was the Tooth Fairy). I approached Rupam, who worked as a RDA (registered dental assistant) for 20 years, seated behind her register and asked her what to do about my current dental woes. She answered me with clear explanations that addressed my problems (in the vocabulary of western dentistry) and also offered noninvasive ways I could help my teeth and gums, including dietary tips. After a brief chat, I set up an in-depth interview to find out more.\u003c/p>\n\u003cfigure id=\"attachment_112679\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth2_edited-1.jpg\" alt=\"Teeth are a window into health\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Teeth are a window into health \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first time I made the connection between teeth and the well-being of the whole body was when I became acquainted with the work of Weston Price, a dentist who saw teeth as a window into health. His life’s work in the 1930s involved traveling to Africa, Polynesia and Australia, studying the teeth of Native communities who still ate traditional diets. Price discovered that when people ate their ancestral food, their health flourished, and their oral hygiene was remarkable. When missionaries introduced a more western diet, however, the dental health of Native communities declined rapidly. Price attributed this decline in wellness to foods such as: refined sugar, white flour, vegetable oil and canned goods and the loss of fermented grains and seasonal vegetables and \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/03/29/diy-bone-broth-you-really-should-be-making-it-at-home/\" target=\"_blank\">bone broth\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rupamherbals.com/\" target=\"_blank\">Rupam Henry\u003c/a>, who integrates her wisdom as an herbalist and holistic health educator with her 20+ years as a RDA in general and pediatric dentistry, also supports Price’s work. Besides combining holistic and western approaches in her practice and products, she comes from 13 generations of medicine makers and pharmacists originating in Germany.\u003c/p>\n\u003cfigure id=\"attachment_112680\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth3.1_edited-1.jpg\" alt=\"Is oral hygiene just brushing and flossing?\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Is oral hygiene just brushing and flossing? \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Are brushing and flossing the keys to caring for your teeth?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> Brushing and flossing are actually just a small part of oral health. What it really comes down to is nutrition, the health of the immune system and your body’s chemistry (registered in saliva and urine pH levels). Some people who brush and floss five times a day may still have cavities, while others who less frequently brush and floss may not have cavities. Brushing and flossing daily, however, is still important to your oral health.\u003c/p>\n\u003cfigure id=\"attachment_112681\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth4.1_edited-1.jpg\" alt=\"Acidic monster stealing minerals from bones and teeth\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Acidic monster stealing minerals from bones and teeth \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why is it important for your body to be in a balanced pH state?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> In a pH-balanced body, bacteria cannot grow because they need an acidic environment to grow and thrive. For most people, this means that they will need to alkalize, which usually translates in eating a less acidic diet. Stress is also acidifying to your entire bodily system, therefore finding ways to relieve stress, such as exercise, meditation, yoga, are important to your bodily function and overall well-being. When your body is too acidic over a long period of time, the endocrine system will draw minerals from your bones, including the teeth, to feed your organ systems to keep them functioning correctly. Tooth decay, bone loss, arthritis, osteoporosis, all stem from having too much acidity, or inflammation, in your body.\u003c/p>\n\u003cfigure id=\"attachment_112682\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth5.jpg\" alt=\"Acidic monster enjoying his favorite foods of caffeine, white flour and white sugar.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Acidic monster enjoying his favorite foods of caffeine, white flour and white sugar. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some foods that feed acidity in the body?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> White sugar, white flour, caffeine, and processed foods are some of the most acidifying foods that are part of the American diet. Too much red meat, pasteurized dairy, grains (especially non-soaked), and anything deep-fried are also acidifying.\u003c/p>\n\u003cp>It’s not only food that can create this imbalance in our bodies, but our environment and stress are also factors when our “fight or flight” response is activated.\u003c/p>\n\u003cfigure id=\"attachment_112683\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth6.2_edited-1.jpg\" alt=\"Alkalizing food raining on the acidic monster \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Alkalizing food raining on the acidic monster \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How can we create less acidity in our body?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> Foodwise, a diet that is rich in vegetables, both steamed and raw, salads, plus raw soaked nuts and healthy fats is alkalizing. Keeping processed foods to a minimum and limiting the amount of caffeine that you drink will also help balance your body's pH. If you must consume caffeine, drinking organic coffee and making it “bullet proof” by adding some quality fat, such as organic grass-fed butter or organic coconut oil (or MCT oil) will help ease the effect on your system. Eating an all organic diet cannot be emphasized enough as it will decrease acidity and increase vitality in your entire system.\u003c/p>\n\u003cp>The environment you are eating in is as important as what you are eating. So sitting down to enjoy your food in a quiet and calm space will nourish you the most.\u003c/p>\n\u003cp>Activating our lymphatic system, which acts as the body’s garbage disposal, through exercise, such as, walking, swimming or jumping on a trampoline, also helps to release toxins.\u003c/p>\n\u003cfigure id=\"attachment_112684\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth7.1_edited-1.jpg\" alt=\"Happy healthy teeth \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Happy healthy teeth \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are practices that can help support our oral health?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> Here are a few tips:\u003c/p>\n\u003col>\n\u003cli>Using a water pic, or power rinsing with a sip of water, right after you eat, helps your saliva to return to a more alkaline state which reduces mineral loss.\u003c/li>\n\u003cli>Wait at least 40 minutes after you eat to brush your teeth.\u003c/li>\n\u003cli>A common misconception is that we need to brush our teeth right after we’ve eaten food. When you put something in your mouth that isn’t water your saliva becomes acidic to help digest the food. Another misconception is that we should be using toothpastes or tooth powders, on our teeth. This is not true as it contributes to gum recession and may even remove dentin from your tooth structure. It is best to brush with a non-commercial product, such as a tooth or dental soap that is rich in minerals and essential oils and is non-abrasive. Abrasives, such as baking soda on a wet Qtip, should be limited to stain removal only.\u003c/li>\n\u003cli>\u003ca href=\"https://en.wikipedia.org/wiki/Oil_pulling\" target=\"_blank\">Oil pulling\u003c/a> for 15-20 minutes first thing in the morning by swishing 1 teaspoon of sunflower, sesame or coconut oil around in your mouth without swallowing the oil will help to remove harmful bacteria or toxins.\u003c/li>\n\u003cli>Oil pulling originally came from Russia and then became very popular in \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/09/ayurveda-a-journey-towards-balance-using-food-as-medicine/\">Ayurveda\u003c/a>, traditional Indian medicine. By swishing oil in your mouth you can extract oral bacteria and toxins. Make sure you do it first thing when waking up in the morning before you eat or drink anything other than water and then rinse your mouth out 4 or 5 times with hot water.\u003c/li>\n\u003cli>Buy pH strips to measure your saliva (which should be around 7) and urine (which should be 5.8) to test how acidic your body is.\u003c/li>\n\u003cli>The acidity in your urine will tell you whether you are secreting acidic waste successfully. If your urine is too alkaline, this often indicates that your kidneys are under functioning.\u003c/li>\n\u003cli>Limit or eliminate white flour, refined sugar and caffeine.\u003c/li>\n\u003cli>My intention is not about creating fear of food, but making a link between the sensation of: “ I don’t feel good” to the source of the problem, which could be an excess of sugar, wheat or caffeine. Eliminating soothing comfort foods, heavy in white flour, sugar, etc. from your diet is definitely a challenging journey, which often requires support of like-minded people. It is ok to eat “goodies” occasionally but the goal is to eat for optimum health and nutrition.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I’ll admit that these weren’t the easiest tips to put into practice. At first, it felt strange to put two tablespoons of oil in my mouth first thing in the morning and swishing for 15 minutes felt like forever. After a few days, however, I actually got into it and loved how clean my mouth felt. Over the last few years, I have gone through several periods of time when I cut out sugar. Although the first few days are the hardest, I end up feeling like an improved, more energetic version of myself -- and my teeth are less sensitive to cold. Touché, tooth fairy!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I was 7 years old, I would go into a panic thinking about an upcoming trip to the dentist. I was terrified of needing to have a cavity filled-- the shots; painful, noisy drilling; terrible tasting and textured goops they put in my mouth; and the eternity I had to endure until it was over. Only two things made me slightly calmer about my impending dental doom: doing handstands in the dentist’s elevator (I thought they gave me good luck) and praying to the Tooth Fairy. Asking for help and protection from the Tooth Fairy made me feel like I had some control over the fate of my teeth and gave me a sense of peace since I had a magical guide as a support.\u003c/p>\n\u003cp>17 years later, after developing a few sensitive, aching molars and a recent demoralizing trip to the dentist, I think it’s time to take some of the pressure off the tooth fairy. I decide to take control of my dental health by learning about various self-care practices and how the foods I eat affect my oral hygiene.\u003c/p>\n\u003cp>Last month, I enjoyed a slightly foggy Saturday at the Lake Merritt Farmers Market while nibbling on an abundance of colorful fruit samples. After winding through the rows of vendors and picking up my staples of figs, kale and beets, I found myself in front of Rupam Henry’s Holistic Health and Dental Solutions booth. As I scanned the shelves lined with brown and blue bottles of digestive bitters, tinctures and holistic dental products, I couldn’t help but feel like fate brought me here (or maybe it was the Tooth Fairy). I approached Rupam, who worked as a RDA (registered dental assistant) for 20 years, seated behind her register and asked her what to do about my current dental woes. She answered me with clear explanations that addressed my problems (in the vocabulary of western dentistry) and also offered noninvasive ways I could help my teeth and gums, including dietary tips. After a brief chat, I set up an in-depth interview to find out more.\u003c/p>\n\u003cfigure id=\"attachment_112679\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth2_edited-1.jpg\" alt=\"Teeth are a window into health\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Teeth are a window into health \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first time I made the connection between teeth and the well-being of the whole body was when I became acquainted with the work of Weston Price, a dentist who saw teeth as a window into health. His life’s work in the 1930s involved traveling to Africa, Polynesia and Australia, studying the teeth of Native communities who still ate traditional diets. Price discovered that when people ate their ancestral food, their health flourished, and their oral hygiene was remarkable. When missionaries introduced a more western diet, however, the dental health of Native communities declined rapidly. Price attributed this decline in wellness to foods such as: refined sugar, white flour, vegetable oil and canned goods and the loss of fermented grains and seasonal vegetables and \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/03/29/diy-bone-broth-you-really-should-be-making-it-at-home/\" target=\"_blank\">bone broth\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rupamherbals.com/\" target=\"_blank\">Rupam Henry\u003c/a>, who integrates her wisdom as an herbalist and holistic health educator with her 20+ years as a RDA in general and pediatric dentistry, also supports Price’s work. Besides combining holistic and western approaches in her practice and products, she comes from 13 generations of medicine makers and pharmacists originating in Germany.\u003c/p>\n\u003cfigure id=\"attachment_112680\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth3.1_edited-1.jpg\" alt=\"Is oral hygiene just brushing and flossing?\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Is oral hygiene just brushing and flossing? \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Are brushing and flossing the keys to caring for your teeth?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> Brushing and flossing are actually just a small part of oral health. What it really comes down to is nutrition, the health of the immune system and your body’s chemistry (registered in saliva and urine pH levels). Some people who brush and floss five times a day may still have cavities, while others who less frequently brush and floss may not have cavities. Brushing and flossing daily, however, is still important to your oral health.\u003c/p>\n\u003cfigure id=\"attachment_112681\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth4.1_edited-1.jpg\" alt=\"Acidic monster stealing minerals from bones and teeth\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Acidic monster stealing minerals from bones and teeth \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why is it important for your body to be in a balanced pH state?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> In a pH-balanced body, bacteria cannot grow because they need an acidic environment to grow and thrive. For most people, this means that they will need to alkalize, which usually translates in eating a less acidic diet. Stress is also acidifying to your entire bodily system, therefore finding ways to relieve stress, such as exercise, meditation, yoga, are important to your bodily function and overall well-being. When your body is too acidic over a long period of time, the endocrine system will draw minerals from your bones, including the teeth, to feed your organ systems to keep them functioning correctly. Tooth decay, bone loss, arthritis, osteoporosis, all stem from having too much acidity, or inflammation, in your body.\u003c/p>\n\u003cfigure id=\"attachment_112682\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth5.jpg\" alt=\"Acidic monster enjoying his favorite foods of caffeine, white flour and white sugar.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Acidic monster enjoying his favorite foods of caffeine, white flour and white sugar. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some foods that feed acidity in the body?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> White sugar, white flour, caffeine, and processed foods are some of the most acidifying foods that are part of the American diet. Too much red meat, pasteurized dairy, grains (especially non-soaked), and anything deep-fried are also acidifying.\u003c/p>\n\u003cp>It’s not only food that can create this imbalance in our bodies, but our environment and stress are also factors when our “fight or flight” response is activated.\u003c/p>\n\u003cfigure id=\"attachment_112683\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth6.2_edited-1.jpg\" alt=\"Alkalizing food raining on the acidic monster \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Alkalizing food raining on the acidic monster \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How can we create less acidity in our body?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> Foodwise, a diet that is rich in vegetables, both steamed and raw, salads, plus raw soaked nuts and healthy fats is alkalizing. Keeping processed foods to a minimum and limiting the amount of caffeine that you drink will also help balance your body's pH. If you must consume caffeine, drinking organic coffee and making it “bullet proof” by adding some quality fat, such as organic grass-fed butter or organic coconut oil (or MCT oil) will help ease the effect on your system. Eating an all organic diet cannot be emphasized enough as it will decrease acidity and increase vitality in your entire system.\u003c/p>\n\u003cp>The environment you are eating in is as important as what you are eating. So sitting down to enjoy your food in a quiet and calm space will nourish you the most.\u003c/p>\n\u003cp>Activating our lymphatic system, which acts as the body’s garbage disposal, through exercise, such as, walking, swimming or jumping on a trampoline, also helps to release toxins.\u003c/p>\n\u003cfigure id=\"attachment_112684\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth7.1_edited-1.jpg\" alt=\"Happy healthy teeth \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Happy healthy teeth \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are practices that can help support our oral health?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> Here are a few tips:\u003c/p>\n\u003col>\n\u003cli>Using a water pic, or power rinsing with a sip of water, right after you eat, helps your saliva to return to a more alkaline state which reduces mineral loss.\u003c/li>\n\u003cli>Wait at least 40 minutes after you eat to brush your teeth.\u003c/li>\n\u003cli>A common misconception is that we need to brush our teeth right after we’ve eaten food. When you put something in your mouth that isn’t water your saliva becomes acidic to help digest the food. Another misconception is that we should be using toothpastes or tooth powders, on our teeth. This is not true as it contributes to gum recession and may even remove dentin from your tooth structure. It is best to brush with a non-commercial product, such as a tooth or dental soap that is rich in minerals and essential oils and is non-abrasive. Abrasives, such as baking soda on a wet Qtip, should be limited to stain removal only.\u003c/li>\n\u003cli>\u003ca href=\"https://en.wikipedia.org/wiki/Oil_pulling\" target=\"_blank\">Oil pulling\u003c/a> for 15-20 minutes first thing in the morning by swishing 1 teaspoon of sunflower, sesame or coconut oil around in your mouth without swallowing the oil will help to remove harmful bacteria or toxins.\u003c/li>\n\u003cli>Oil pulling originally came from Russia and then became very popular in \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/09/ayurveda-a-journey-towards-balance-using-food-as-medicine/\">Ayurveda\u003c/a>, traditional Indian medicine. By swishing oil in your mouth you can extract oral bacteria and toxins. Make sure you do it first thing when waking up in the morning before you eat or drink anything other than water and then rinse your mouth out 4 or 5 times with hot water.\u003c/li>\n\u003cli>Buy pH strips to measure your saliva (which should be around 7) and urine (which should be 5.8) to test how acidic your body is.\u003c/li>\n\u003cli>The acidity in your urine will tell you whether you are secreting acidic waste successfully. If your urine is too alkaline, this often indicates that your kidneys are under functioning.\u003c/li>\n\u003cli>Limit or eliminate white flour, refined sugar and caffeine.\u003c/li>\n\u003cli>My intention is not about creating fear of food, but making a link between the sensation of: “ I don’t feel good” to the source of the problem, which could be an excess of sugar, wheat or caffeine. Eliminating soothing comfort foods, heavy in white flour, sugar, etc. from your diet is definitely a challenging journey, which often requires support of like-minded people. It is ok to eat “goodies” occasionally but the goal is to eat for optimum health and nutrition.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’ll admit that these weren’t the easiest tips to put into practice. At first, it felt strange to put two tablespoons of oil in my mouth first thing in the morning and swishing for 15 minutes felt like forever. After a few days, however, I actually got into it and loved how clean my mouth felt. Over the last few years, I have gone through several periods of time when I cut out sugar. Although the first few days are the hardest, I end up feeling like an improved, more energetic version of myself -- and my teeth are less sensitive to cold. Touché, tooth fairy!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Taste Test Guide: Local, Ready To Drink Cold Brew Coffees",
"title": "Taste Test Guide: Local, Ready To Drink Cold Brew Coffees",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Over the last few years, traditional iced coffee--hot coffee dumped over a cup of ice--has been slowly \u003ca href=\"http://www.mintel.com/press-centre/food-and-drink/us-cold-brew-coffee-sales-grow-115-from-2014-2015\" target=\"_blank\">usurped\u003c/a> by a trendy newcomer: cold brew. Its devotees say that cold brew’s \u003ca href=\"http://cooking.nytimes.com/recipes/1017355-cold-brewed-iced-coffee\" target=\"_blank\">preparation\u003c/a>, where coarsely ground coffee isn’t heated, and is instead combined with room temperature water for a long period of time (usually 8-12 hours) before being strained, leads to a smoother, more flavorful cup of cold coffee. While Japan has been preparing cold brew \u003ca href=\"https://www.theguardian.com/lifeandstyle/wordofmouth/2014/sep/09/coffee-cold-brew-hot-new-thing\" target=\"_blank\">since the 1600s\u003c/a>, it didn’t become popular in America until the 90s and early 2000s, when third wave coffee shops started including it on their menus. Portland’s Stumptown started selling bottles of their cold brew in 2011, paving the way for today’s current crop of ready-to-drink coffees. This summer, the trend reached its peak when corporate coffee behemoth \u003ca href=\"http://greatideas.people.com/2015/07/07/starbucks-cold-brew-iced-coffee-nationwide/\" target=\"_blank\">Starbucks\u003c/a> started offering cold brew coffee at their locations nationwide. Even Dunkin' Donuts--whose traditional iced coffee inspires cult-like \u003ca href=\"http://www.eater.com/2016/8/4/12373292/dunkin-donuts-cold-brew-iced-coffee\" target=\"_blank\">levels of devotion\u003c/a>--now offers it.\u003c/p>\n\u003cp>In the Bay Area, where coffee has been taken seriously since the early days of Peet’s, cold brew is nothing new. In fact, some roasters have even moved on from cold brew, using techniques like flash and pressure brewing to craft delicious cups of cold coffee. Here are some of our favorite locally made iced coffees, a diverse groups of flavors and styles, all helpfully available in bottles or cans. Did we miss your favorite? Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_112444\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112444\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1917.jpg\" alt=\"Flash brewed coffee from the East Bay's Highwire Coffee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flash brewed coffee from the East Bay's Highwire Coffee. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The East Bay’s \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire\u003c/a> has experimented with several types of cold coffee over the years, from traditional iced coffee to their Howlin’ Wolf nitro-iced coffee available on tap. Their latest offering is Flash, a cold can of coffee that’s not cold brew. Instead, it’s flash-brewed iced coffee: the style, which has also been called \u003ca href=\"http://www.baristaguildofamerica.net/how-to-make-japanese-iced-coffee-by-peter-giuliano/\" target=\"_blank\">Japanese iced coffee\u003c/a>, is made by preparing hot coffee using traditional methods, and then putting it over a carefully determined amount of ice that cools it down without weakening the flavor. Advocates of this method prefer it over cold brew because there are certain elements and flavors of coffee that can only be unlocked in contact with hot water, and Highwire’s bright and flavorful version shows the advantage of this approach. It’s slightly bitter and more acidic than cold brew, but it’s boldly complex, with a light chocolatey flavor. If you’re a fan of the subtleties of pour over coffee, try this one.\u003c/p>\n\u003cfigure id=\"attachment_112445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1918.jpg\" alt=\"Cold brew from Peet's in Berkeley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cold brew from Peet's in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although the Berkeley-based \u003ca href=\"http://www.peets.com/\" target=\"_blank\">Peet’s\u003c/a> only recently launched a line of cold brew bottles--including a “coffee au lait,” dark chocolate and plain versions--their label, which declares them “The Original Craft Coffee,” reminds you that they were one of the country’s first coffee roasters to take a more thoughtful approach to roasting by emphasizing the importance of a coffee’s origin. Their plain cold brew is made from an East African Baridi Blend that’s prepared in their signature, aggressively dark roasted style, and while it’s a lighter, less intense version than other cold brews I tried, it’s still satisfying and smooth. It’s perfect for anyone who prefers darker roasted coffees, and who wants something that’s gentle, slightly sweet and low in acidity.\u003c/p>\n\u003cfigure id=\"attachment_112448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112448\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1927.jpg\" alt=\"Iced coffee from Oakland's Black Medicine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iced coffee from Oakland's Black Medicine. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Highwire’s Flash, Oakland’s \u003ca href=\"http://www.blackmedicine.com/\" target=\"_blank\">Black Medicine\u003c/a> isn’t a traditional cold brew. They brew their beans--a mix of Latin American and African beans--in a proprietary, pressurized machine, and then cool it down before canning. According to them, this method keeps oxygen out of the coffee, allowing stronger and subtler flavors to emerge. They offer an iced mocha and iced latte in addition to a plain cold brew, and the plain version is an intense can of coffee: it has a full, almost creamy mouthful, with notes of chocolate and fruit. It’s also extremely caffeinated--be aware that the innocent-seeming can contains the caffeine equivalent of two standard cups of coffee.\u003c/p>\n\u003cfigure id=\"attachment_112447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1925.jpg\" alt=\"Cold brew with cacao nibs from Emeryville's Milton & Small.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cold brew with cacao nibs from Emeryville's Milton & Small. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://miltonandsmall.com/\" target=\"_blank\">Milton & Small\u003c/a>, based in Emeryville, offers cold brews made from organic medium and dark roasts in a variety of flavors, from a plain version to one mixed with maple syrup and \u003ca href=\"https://en.wikipedia.org/wiki/Inonotus_obliquus\" target=\"_blank\">chaga mushrooms\u003c/a>. One of their more intriguing options is the cold brew combined with cacao nibs. Since there’s no sugar added, it’s nothing like a mocha. Instead, the cacao beans add acidity and fullness, with the coffee’s natural sweetness counteracting the bitterness of the cacao, creating something that tastes similar to an extra-dark chocolate bar. It's a natural combination and a healthier, intriguing alternative to the conventional coffee and chocolate pairing.\u003c/p>\n\u003cfigure id=\"attachment_112446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1921.jpg\" alt=\"New Orleans-style iced coffee from Oakland's Blue Bottle.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">New Orleans-style iced coffee from Oakland's Blue Bottle. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003ca href=\"https://bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle\u003c/a> offers one of the Bay Area’s most popular ready-to-drink coffees: they started selling cartons of their New Orleans-style cold brew (chicory root, organic cold brew, Clover milk and organic cane sugar) in 2014, and now you can buy a 12-pack of them from your local Costco. A taste reveals why it’s been so successful. It’s a sophisticated, classed-up version of a iced latte (which \u003ca href=\"https://bluebottlecoffee.com/preparation-guides/new-orleans-iced\" target=\"_blank\">their site reveals\u003c/a> was an inspiration when creating the New Orleans). It’s sweet but not cloying, creamy and full-bodied, with a rich, caramelized scent that recalls brownie batter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Over the last few years, traditional iced coffee--hot coffee dumped over a cup of ice--has been slowly \u003ca href=\"http://www.mintel.com/press-centre/food-and-drink/us-cold-brew-coffee-sales-grow-115-from-2014-2015\" target=\"_blank\">usurped\u003c/a> by a trendy newcomer: cold brew. Its devotees say that cold brew’s \u003ca href=\"http://cooking.nytimes.com/recipes/1017355-cold-brewed-iced-coffee\" target=\"_blank\">preparation\u003c/a>, where coarsely ground coffee isn’t heated, and is instead combined with room temperature water for a long period of time (usually 8-12 hours) before being strained, leads to a smoother, more flavorful cup of cold coffee. While Japan has been preparing cold brew \u003ca href=\"https://www.theguardian.com/lifeandstyle/wordofmouth/2014/sep/09/coffee-cold-brew-hot-new-thing\" target=\"_blank\">since the 1600s\u003c/a>, it didn’t become popular in America until the 90s and early 2000s, when third wave coffee shops started including it on their menus. Portland’s Stumptown started selling bottles of their cold brew in 2011, paving the way for today’s current crop of ready-to-drink coffees. This summer, the trend reached its peak when corporate coffee behemoth \u003ca href=\"http://greatideas.people.com/2015/07/07/starbucks-cold-brew-iced-coffee-nationwide/\" target=\"_blank\">Starbucks\u003c/a> started offering cold brew coffee at their locations nationwide. Even Dunkin' Donuts--whose traditional iced coffee inspires cult-like \u003ca href=\"http://www.eater.com/2016/8/4/12373292/dunkin-donuts-cold-brew-iced-coffee\" target=\"_blank\">levels of devotion\u003c/a>--now offers it.\u003c/p>\n\u003cp>In the Bay Area, where coffee has been taken seriously since the early days of Peet’s, cold brew is nothing new. In fact, some roasters have even moved on from cold brew, using techniques like flash and pressure brewing to craft delicious cups of cold coffee. Here are some of our favorite locally made iced coffees, a diverse groups of flavors and styles, all helpfully available in bottles or cans. Did we miss your favorite? Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_112444\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112444\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1917.jpg\" alt=\"Flash brewed coffee from the East Bay's Highwire Coffee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flash brewed coffee from the East Bay's Highwire Coffee. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The East Bay’s \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire\u003c/a> has experimented with several types of cold coffee over the years, from traditional iced coffee to their Howlin’ Wolf nitro-iced coffee available on tap. Their latest offering is Flash, a cold can of coffee that’s not cold brew. Instead, it’s flash-brewed iced coffee: the style, which has also been called \u003ca href=\"http://www.baristaguildofamerica.net/how-to-make-japanese-iced-coffee-by-peter-giuliano/\" target=\"_blank\">Japanese iced coffee\u003c/a>, is made by preparing hot coffee using traditional methods, and then putting it over a carefully determined amount of ice that cools it down without weakening the flavor. Advocates of this method prefer it over cold brew because there are certain elements and flavors of coffee that can only be unlocked in contact with hot water, and Highwire’s bright and flavorful version shows the advantage of this approach. It’s slightly bitter and more acidic than cold brew, but it’s boldly complex, with a light chocolatey flavor. If you’re a fan of the subtleties of pour over coffee, try this one.\u003c/p>\n\u003cfigure id=\"attachment_112445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1918.jpg\" alt=\"Cold brew from Peet's in Berkeley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cold brew from Peet's in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although the Berkeley-based \u003ca href=\"http://www.peets.com/\" target=\"_blank\">Peet’s\u003c/a> only recently launched a line of cold brew bottles--including a “coffee au lait,” dark chocolate and plain versions--their label, which declares them “The Original Craft Coffee,” reminds you that they were one of the country’s first coffee roasters to take a more thoughtful approach to roasting by emphasizing the importance of a coffee’s origin. Their plain cold brew is made from an East African Baridi Blend that’s prepared in their signature, aggressively dark roasted style, and while it’s a lighter, less intense version than other cold brews I tried, it’s still satisfying and smooth. It’s perfect for anyone who prefers darker roasted coffees, and who wants something that’s gentle, slightly sweet and low in acidity.\u003c/p>\n\u003cfigure id=\"attachment_112448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112448\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1927.jpg\" alt=\"Iced coffee from Oakland's Black Medicine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iced coffee from Oakland's Black Medicine. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Highwire’s Flash, Oakland’s \u003ca href=\"http://www.blackmedicine.com/\" target=\"_blank\">Black Medicine\u003c/a> isn’t a traditional cold brew. They brew their beans--a mix of Latin American and African beans--in a proprietary, pressurized machine, and then cool it down before canning. According to them, this method keeps oxygen out of the coffee, allowing stronger and subtler flavors to emerge. They offer an iced mocha and iced latte in addition to a plain cold brew, and the plain version is an intense can of coffee: it has a full, almost creamy mouthful, with notes of chocolate and fruit. It’s also extremely caffeinated--be aware that the innocent-seeming can contains the caffeine equivalent of two standard cups of coffee.\u003c/p>\n\u003cfigure id=\"attachment_112447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1925.jpg\" alt=\"Cold brew with cacao nibs from Emeryville's Milton & Small.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cold brew with cacao nibs from Emeryville's Milton & Small. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://miltonandsmall.com/\" target=\"_blank\">Milton & Small\u003c/a>, based in Emeryville, offers cold brews made from organic medium and dark roasts in a variety of flavors, from a plain version to one mixed with maple syrup and \u003ca href=\"https://en.wikipedia.org/wiki/Inonotus_obliquus\" target=\"_blank\">chaga mushrooms\u003c/a>. One of their more intriguing options is the cold brew combined with cacao nibs. Since there’s no sugar added, it’s nothing like a mocha. Instead, the cacao beans add acidity and fullness, with the coffee’s natural sweetness counteracting the bitterness of the cacao, creating something that tastes similar to an extra-dark chocolate bar. It's a natural combination and a healthier, intriguing alternative to the conventional coffee and chocolate pairing.\u003c/p>\n\u003cfigure id=\"attachment_112446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1921.jpg\" alt=\"New Orleans-style iced coffee from Oakland's Blue Bottle.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">New Orleans-style iced coffee from Oakland's Blue Bottle. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003ca href=\"https://bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle\u003c/a> offers one of the Bay Area’s most popular ready-to-drink coffees: they started selling cartons of their New Orleans-style cold brew (chicory root, organic cold brew, Clover milk and organic cane sugar) in 2014, and now you can buy a 12-pack of them from your local Costco. A taste reveals why it’s been so successful. It’s a sophisticated, classed-up version of a iced latte (which \u003ca href=\"https://bluebottlecoffee.com/preparation-guides/new-orleans-iced\" target=\"_blank\">their site reveals\u003c/a> was an inspiration when creating the New Orleans). It’s sweet but not cloying, creamy and full-bodied, with a rich, caramelized scent that recalls brownie batter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 5 Popular Barbecue Restaurants South of San Francisco",
"title": "Bay Area Bites Guide to 5 Popular Barbecue Restaurants South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As the summer season fades away and the traditions of fall arrive with the cooling weather, what better time to enjoy the rich and comforting flavors of American barbecue. Hearty servings of tender pork ribs, roasted chicken and smoked brisket fit perfectly with the Americana that is fall football. While the San Francisco Bay Area is nowhere near a barbecue capital as say Kansas City or Austin, the South Bay Area and San Francisco Peninsula are home to several restaurants perfect for visiting when the mood to chomp down on juicy piles of smoked meat strikes. Be sure to enjoy alongside a cold beer and don’t forget the wet towelettes! Here are five popular restaurants for enjoying barbecue south of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_112293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/GorillaRibs.jpg\" alt=\"A combination plate with ribs and pulled pork at Gorilla BBQ.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination plate with ribs and pulled pork at Gorilla BBQ. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gorilla Barbecue\u003c/strong> has customers lining up for the slow-smoked barbecue they serve out of a vintage rail car off Highway 1 in Pacifica. The small shop only offers takeout orders, with nothing inside other than a compact kitchen and front counter. The menu features an offering of slow-smoked meats including, beef brisket, ribs, chicken, pulled pork and hot links. The delicious meats can be enjoyed as a combination plate or on a sandwich. Not to be missed are the incredibly tender ribs with a caked on dry rub infused with smoky flavor. The pulled pork, equally pungent with smoked flavor, lends well to being dipped in the sweet and tangy house barbecue sauce. Be sure to arrive early as the menu sells out quickly, particularly on the weekend.\u003c/p>\n\u003cfigure id=\"attachment_112292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/GorillaBBQCounter.jpg\" alt=\"Customers lined up to order at Gorilla BBQ in Pacifica.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112292\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers lined up to order at Gorilla BBQ in Pacifica. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.gorillabbq.com/\" target=\"_blank\">\u003cstrong>Gorilla Barbeque\u003c/strong>\u003c/a>\u003cbr>\n2145 Cabrillo Hwy [\u003ca href=\"https://goo.gl/My0IKh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPacifica, CA 94044\u003cbr>\nPh: (650) 359-7427\u003cbr>\nHours: Mon 12-8pm; Wed-Sun 12-8pm; Closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gorilla-Barbeque/226881320730359?fref=ts\" target=\"_blank\">Gorilla Barbeque\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_112295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo.jpg\" alt=\"The chicken and rib combination plate at Henry’s Hi-Life.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chicken and rib combination plate at Henry’s Hi-Life. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Henry's World Famous Hi-Life\u003c/strong> has been serving a menu of oak-smoked barbecue and steaks for more than 50 years in downtown San Jose. Located in a historic building in San Jose’s newly founded Little Italy neighborhood, the restaurant has a down-home atmosphere and is a popular meeting spot before and after San Jose Sharks games. To call the food portions ample, is an understatement. Barbecue dinners include a salad, garlic bread slathered with seasoned butter and a baked potato. First time visitors should go for either the full rack of ribs, or the chicken and ribs combination plate. The smoked chicken has a crispy flavor-packed skin while still remaining juicy. The ribs are tender and full of flavor with a sweet and spicy crust.\u003c/p>\n\u003cfigure id=\"attachment_112294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar.jpg\" alt=\"Inside Henry’s Hi-Life in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Henry’s Hi-Life in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.henryshilife.com/\" target=\"_blank\">\u003cstrong>Henry's World Famous Hi-Life\u003c/strong>\u003c/a>\u003cbr>\n301 W St John St. [\u003ca href=\"https://goo.gl/6m6fJa\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95110\u003cbr>\nPh: (408) 295-5414\u003cbr>\nHours: Mon 5-9pm; Tue-Thu 11:30am-2pm, 5-9pm; Fri 11:30am-2pm, 4-9:30pm; Sat 4-9:30pm; Sun 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/henryshilife/?fref=ts\" target=\"_blank\">Henry’s World Famous Hi-Life\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HenrysHilife\" target=\"_blank\">@henryshilife\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_112289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/3-Pigs-Brisket.jpg\" alt=\"The chopped brisket tray with coleslaw, cornbread and collard greens.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chopped brisket tray with coleslaw, cornbread and collard greens. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>3 Pigs BBQ\u003c/strong> is a great option for those on the peninsula looking to enjoy barbecued meats or fried chicken. The restaurant, located on a quiet street off of El Camino Real, has a rustic roadhouse feel with reclaimed wood decor and copper sheet tabletops. Brisket fans will enjoy the juicy bites of chopped brisket which are perfect for dipping into a number of housemade barbecue sauces. The tart Memphis-style sauce which complements the sweet and smoky brisket flavor is especially good. The restaurant has several refrigerators containing bottled and canned beers from West Coast breweries, with selections to please the most discerning beer fan.\u003c/p>\n\u003cfigure id=\"attachment_112290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/3PigsBBQInside.jpg\" alt=\"Inside 3 Pigs BBQ in San Carlos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside 3 Pigs BBQ in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://3pigbbq.com\" target=\"_blank\">\u003cstrong>3 Pigs BBQ\u003c/strong>\u003c/a>\u003cbr>\n1754 Laurel St. [\u003ca href=\"https://goo.gl/4w0jIc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 592-4227\u003cbr>\nHours: mon-sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/3PIGBBQ/?fref=ts\" target=\"_blank\">3 Pigs BBQ\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_112298\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/The-Cats-Combo.jpg\" alt=\"A combination plate with ribs, roasted chicken and pulled pork at The Cats.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination plate with ribs, roasted chicken and pulled pork at The Cats. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in a building which has served many roles over the years, from roadhouse to general store to local saloon, the recently renovated \u003cstrong>The Cats Restaurant & Bar\u003c/strong> now serves a menu of hickory slow pit smoked barbecue. The restaurant’s staff has been trained by barbecue pit master Paul Kirk, who has won numerous competitions for his barbecue and dry rub. The flavor-packed dry rub is used on the restaurant's juicy pulled pork, smoked chicken and St. Louis-style pork ribs. The barbecue sampler platter gives you a taste of each and arrives with grilled bread, coleslaw and a hearty side option. The meats are best enjoyed with Kirk’s dry rub which is a perfect balance of spice and sweetness, with the slow smoking process infusing an indescribable depth of flavor. However, a house barbecue sauce is available for those who like their barbecue saucy.\u003c/p>\n\u003cfigure id=\"attachment_112291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Cats-Bar.jpg\" alt=\"Inside The Cats in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside The Cats in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.thecatslosgatos.com/\" target=\"_blank\">\u003cstrong>The Cats Restaurant & Bar\u003c/strong>\u003c/a>\u003cbr>\n17533 Santa Cruz Hwy [\u003ca href=\"https://goo.gl/GNcUOz\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95033\u003cbr>\nPh: (408) 354-4020\u003cbr>\nHours: Tue-Sat 4pm-12am; Sun 4-9pm; Closed on Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheCatsRestaurant/\" target=\"_blank\">The Cats Restaurant\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_112296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Smoking-Pig-Combo.jpg\" alt=\"A combination plate with ribs, fatty brisket and pulled pork at Smoking Pig BBQ Company.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination plate with ribs, fatty brisket and pulled pork at Smoking Pig BBQ Company. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Despite being a ways outside the main streets of downtown San Jose, the \u003cstrong>Smoking Pig BBQ Company\u003c/strong> maintains a regular stream of visitors for their Southern-style barbecue dishes. The sparsely decorated restaurant is a popular hangout for watching sports over plates of barbecue. A second, larger location in Fremont, features live blues music on the weekends in addition to a collection of big high-definition televisions. The slow-smoked brisket is slightly sweet and maintains a good deal of moisture making it a popular menu item. However, the twice-smoked burnt brisket ends which are tossed in a sweet and sticky glaze are a must try. The restaurant serves a selection of local craft beers as well as housemade barbecue sauces to complete your meal.\u003c/p>\n\u003cfigure id=\"attachment_112297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Smoking-Pig-Tables.jpg\" alt=\"Inside Smoking Pig BBQ Company in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Smoking Pig BBQ Company in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://smokingpigbbq.net/\" target=\"_blank\">\u003cstrong>Smoking Pig BBQ Company\u003c/strong>\u003c/a>\u003cbr>\n1144 N 4th St. [\u003ca href=\"https://goo.gl/zHg0vy\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 380-4784\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/smokingpig/?fref=ts\" target=\"_blank\">Smoking Pig BBQ Company\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "As the summer season fades away and the traditions of fall arrive with the cooling weather, what better time to enjoy the rich and comforting flavors of American barbecue. Here are five popular spots to get great barbecue south of San Francisco.",
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"description": "As the summer season fades away and the traditions of fall arrive with the cooling weather, what better time to enjoy the rich and comforting flavors of American barbecue. Here are five popular spots to get great barbecue south of San Francisco.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As the summer season fades away and the traditions of fall arrive with the cooling weather, what better time to enjoy the rich and comforting flavors of American barbecue. Hearty servings of tender pork ribs, roasted chicken and smoked brisket fit perfectly with the Americana that is fall football. While the San Francisco Bay Area is nowhere near a barbecue capital as say Kansas City or Austin, the South Bay Area and San Francisco Peninsula are home to several restaurants perfect for visiting when the mood to chomp down on juicy piles of smoked meat strikes. Be sure to enjoy alongside a cold beer and don’t forget the wet towelettes! Here are five popular restaurants for enjoying barbecue south of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_112293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/GorillaRibs.jpg\" alt=\"A combination plate with ribs and pulled pork at Gorilla BBQ.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination plate with ribs and pulled pork at Gorilla BBQ. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gorilla Barbecue\u003c/strong> has customers lining up for the slow-smoked barbecue they serve out of a vintage rail car off Highway 1 in Pacifica. The small shop only offers takeout orders, with nothing inside other than a compact kitchen and front counter. The menu features an offering of slow-smoked meats including, beef brisket, ribs, chicken, pulled pork and hot links. The delicious meats can be enjoyed as a combination plate or on a sandwich. Not to be missed are the incredibly tender ribs with a caked on dry rub infused with smoky flavor. The pulled pork, equally pungent with smoked flavor, lends well to being dipped in the sweet and tangy house barbecue sauce. Be sure to arrive early as the menu sells out quickly, particularly on the weekend.\u003c/p>\n\u003cfigure id=\"attachment_112292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/GorillaBBQCounter.jpg\" alt=\"Customers lined up to order at Gorilla BBQ in Pacifica.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112292\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers lined up to order at Gorilla BBQ in Pacifica. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.gorillabbq.com/\" target=\"_blank\">\u003cstrong>Gorilla Barbeque\u003c/strong>\u003c/a>\u003cbr>\n2145 Cabrillo Hwy [\u003ca href=\"https://goo.gl/My0IKh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPacifica, CA 94044\u003cbr>\nPh: (650) 359-7427\u003cbr>\nHours: Mon 12-8pm; Wed-Sun 12-8pm; Closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gorilla-Barbeque/226881320730359?fref=ts\" target=\"_blank\">Gorilla Barbeque\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_112295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo.jpg\" alt=\"The chicken and rib combination plate at Henry’s Hi-Life.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chicken and rib combination plate at Henry’s Hi-Life. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Henry's World Famous Hi-Life\u003c/strong> has been serving a menu of oak-smoked barbecue and steaks for more than 50 years in downtown San Jose. Located in a historic building in San Jose’s newly founded Little Italy neighborhood, the restaurant has a down-home atmosphere and is a popular meeting spot before and after San Jose Sharks games. To call the food portions ample, is an understatement. Barbecue dinners include a salad, garlic bread slathered with seasoned butter and a baked potato. First time visitors should go for either the full rack of ribs, or the chicken and ribs combination plate. The smoked chicken has a crispy flavor-packed skin while still remaining juicy. The ribs are tender and full of flavor with a sweet and spicy crust.\u003c/p>\n\u003cfigure id=\"attachment_112294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar.jpg\" alt=\"Inside Henry’s Hi-Life in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Henry’s Hi-Life in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.henryshilife.com/\" target=\"_blank\">\u003cstrong>Henry's World Famous Hi-Life\u003c/strong>\u003c/a>\u003cbr>\n301 W St John St. [\u003ca href=\"https://goo.gl/6m6fJa\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95110\u003cbr>\nPh: (408) 295-5414\u003cbr>\nHours: Mon 5-9pm; Tue-Thu 11:30am-2pm, 5-9pm; Fri 11:30am-2pm, 4-9:30pm; Sat 4-9:30pm; Sun 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/henryshilife/?fref=ts\" target=\"_blank\">Henry’s World Famous Hi-Life\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HenrysHilife\" target=\"_blank\">@henryshilife\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_112289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/3-Pigs-Brisket.jpg\" alt=\"The chopped brisket tray with coleslaw, cornbread and collard greens.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chopped brisket tray with coleslaw, cornbread and collard greens. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>3 Pigs BBQ\u003c/strong> is a great option for those on the peninsula looking to enjoy barbecued meats or fried chicken. The restaurant, located on a quiet street off of El Camino Real, has a rustic roadhouse feel with reclaimed wood decor and copper sheet tabletops. Brisket fans will enjoy the juicy bites of chopped brisket which are perfect for dipping into a number of housemade barbecue sauces. The tart Memphis-style sauce which complements the sweet and smoky brisket flavor is especially good. The restaurant has several refrigerators containing bottled and canned beers from West Coast breweries, with selections to please the most discerning beer fan.\u003c/p>\n\u003cfigure id=\"attachment_112290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/3PigsBBQInside.jpg\" alt=\"Inside 3 Pigs BBQ in San Carlos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside 3 Pigs BBQ in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://3pigbbq.com\" target=\"_blank\">\u003cstrong>3 Pigs BBQ\u003c/strong>\u003c/a>\u003cbr>\n1754 Laurel St. [\u003ca href=\"https://goo.gl/4w0jIc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 592-4227\u003cbr>\nHours: mon-sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/3PIGBBQ/?fref=ts\" target=\"_blank\">3 Pigs BBQ\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_112298\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/The-Cats-Combo.jpg\" alt=\"A combination plate with ribs, roasted chicken and pulled pork at The Cats.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination plate with ribs, roasted chicken and pulled pork at The Cats. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in a building which has served many roles over the years, from roadhouse to general store to local saloon, the recently renovated \u003cstrong>The Cats Restaurant & Bar\u003c/strong> now serves a menu of hickory slow pit smoked barbecue. The restaurant’s staff has been trained by barbecue pit master Paul Kirk, who has won numerous competitions for his barbecue and dry rub. The flavor-packed dry rub is used on the restaurant's juicy pulled pork, smoked chicken and St. Louis-style pork ribs. The barbecue sampler platter gives you a taste of each and arrives with grilled bread, coleslaw and a hearty side option. The meats are best enjoyed with Kirk’s dry rub which is a perfect balance of spice and sweetness, with the slow smoking process infusing an indescribable depth of flavor. However, a house barbecue sauce is available for those who like their barbecue saucy.\u003c/p>\n\u003cfigure id=\"attachment_112291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Cats-Bar.jpg\" alt=\"Inside The Cats in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside The Cats in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.thecatslosgatos.com/\" target=\"_blank\">\u003cstrong>The Cats Restaurant & Bar\u003c/strong>\u003c/a>\u003cbr>\n17533 Santa Cruz Hwy [\u003ca href=\"https://goo.gl/GNcUOz\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95033\u003cbr>\nPh: (408) 354-4020\u003cbr>\nHours: Tue-Sat 4pm-12am; Sun 4-9pm; Closed on Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheCatsRestaurant/\" target=\"_blank\">The Cats Restaurant\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_112296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Smoking-Pig-Combo.jpg\" alt=\"A combination plate with ribs, fatty brisket and pulled pork at Smoking Pig BBQ Company.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination plate with ribs, fatty brisket and pulled pork at Smoking Pig BBQ Company. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Despite being a ways outside the main streets of downtown San Jose, the \u003cstrong>Smoking Pig BBQ Company\u003c/strong> maintains a regular stream of visitors for their Southern-style barbecue dishes. The sparsely decorated restaurant is a popular hangout for watching sports over plates of barbecue. A second, larger location in Fremont, features live blues music on the weekends in addition to a collection of big high-definition televisions. The slow-smoked brisket is slightly sweet and maintains a good deal of moisture making it a popular menu item. However, the twice-smoked burnt brisket ends which are tossed in a sweet and sticky glaze are a must try. The restaurant serves a selection of local craft beers as well as housemade barbecue sauces to complete your meal.\u003c/p>\n\u003cfigure id=\"attachment_112297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Smoking-Pig-Tables.jpg\" alt=\"Inside Smoking Pig BBQ Company in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Smoking Pig BBQ Company in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://smokingpigbbq.net/\" target=\"_blank\">\u003cstrong>Smoking Pig BBQ Company\u003c/strong>\u003c/a>\u003cbr>\n1144 N 4th St. [\u003ca href=\"https://goo.gl/zHg0vy\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 380-4784\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/smokingpig/?fref=ts\" target=\"_blank\">Smoking Pig BBQ Company\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "11 Things We Tried (and Loved) at the 2016 Eat Real Festival",
"title": "11 Things We Tried (and Loved) at the 2016 Eat Real Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The \u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a> is now upon us, and like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">last year\u003c/a>, we’re acting as your Virgil-esque guide to the maze of artisan doughnuts, craft beers and chia seed samples that make up the annual event. The Jack London Square festival lasts all weekend and has over 70 food vendors from around California, offering dishes emphasizing local, organic and sustainable fare. All dishes cost $8 or below and proceeds benefit the \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute\u003c/a>, an artisan food business incubator. In addition to the food offerings, the festival offers classes, music and events like whole hog butchering featuring a group of local female butchers.\u003c/p>\n\u003cp>Before we get to our favorite dishes, some general tips: as with all food festivals in the Bay Area, the Eat Real Festival is extremely popular. Over 10,000 people attended last year’s event, and ten minutes into this year's festival, lines were already starting to form for popular vendors like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">Burma Bear\u003c/a> and Curry Up Now. Prepare for the day like you would for a trip into battle, or at least, Disneyland: bring a reusable water bottle, comfortable shoes, a hat, and sunscreen. (Jack London Square has barely any shade, and the weekend is supposed to \u003ca href=\"https://weather.com/weather/tenday/l/USCA0791:1:US\" target=\"_blank\">be a hot one\u003c/a>). Some, but not all of the booths take credit and debit cards, so make sure to bring cash. Yes, there are ATMs, but save yourself the probably-astronomical fee by withdrawing some beforehand. There’s a \u003ca href=\"http://www.jacklondonsquare.com/PDF/JLS_Parking_Map.pdf\" target=\"_blank\">parking garage\u003c/a> in Jack London Square, but the festival’s location is close to the ferry, bus, and BART, via the \u003ca href=\"http://www.meetdowntownoak.com/shuttle.php\" target=\"_blank\">free Broadway shuttle\u003c/a>. (Plus, you’ll probably be grateful for the walk after a day of eating). And if you somehow find yourself hungry after the festival, wander to the other side of Jack London Square, where the \u003ca href=\"http://www.lungomareoakland.com/town-eats-2016/\" target=\"_blank\">Town Eats Festival\u003c/a> is also taking place.\u003c/p>\n\u003cp>Here are some of our favorite dishes from the festival. Did we miss yours? Let us know in the comments!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl2.jpg\" alt=\"Poki Time: Poke bowl \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pokitime.com/\" target=\"_blank\">Poki Time\u003c/a>: Poke bowl\u003c/strong>\u003cbr>\nOne of this year’s biggest food trends is the poke bowl, with restaurants offering the dish opening up around all around the Bay Area. Poki Time’s version, served at their location in San Francisco, is traditional, with every element--from the fresh ahi tuna to the bright orange fish eggs--works well together, proving why the dish has become so popular. It’s spicy, salty, mildy fish-y and crunchy from the addition of fried onions, providing a satisfyingly well-rounded dish.\u003c/p>\n\u003cfigure id=\"attachment_112220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl1.jpg\" alt=\"Poki Time: Poke bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poki Time: Poke bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl5.jpg\" alt=\"Poki Time\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poki Time \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/empanada4.jpg\" alt=\"El Sur: Verde empanada\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur: Verde empanada \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elsursf.com/\" target=\"_blank\">El Sur\u003c/a>: Verde empanada\u003c/strong>\u003cbr>\nAn empanada is a wise choice for a festival like Eat Real--since it's handheld, you can take it with you as you walk around plotting your next meal. El Sur offers traditional empanadas, but they also offer more creative versions, including a prosciutto and cheese Parisen and a mushroom and creme fraiche Champinones. The Verde was a decadent vegetarian option, with a flaky, buttery crust encasing a tangled mess of chard, spinach, eggs and five cheeses. It was well-seasoned and rich, and as an added bonus, it was ready immediately--unlike the ten minute wait we had for other dishes.\u003c/p>\n\u003cfigure id=\"attachment_112239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/empanada.jpg\" alt=\"El Sur serving empanadas at the Eat Real Festival\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur serving empanadas at the Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/cacoco1-1.jpg\" alt=\"CACOCO Drinking Chocolate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CACOCO Drinking Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://drinkcacoco.com/\" target=\"_blank\">CACOCO\u003c/a>: Midnight Mystic\u003c/strong>\u003cbr>\nThere’s hot chocolate, and then there’s drinking chocolate: an ultra rich, decidedly adult beverage that’s more like a melted down chocolate bar than your childhood cup of Swiss Miss. Drinking chocolate purveyors CACOCO take it one step further: their ethically sourced chocolate blends--all available to sample at the festival--offer a decadent chocolate mixed with beneficial add-ins like turmeric, maca and adaptogenic herbs. Our favorite was the Midnight Mystic, one of their simplest blends. A thick mix of 80% cacao, Himalayan salt and coconut sugar, it was remarkably rich and creamy despite it’s lack of dairy.\u003c/p>\n\u003cfigure id=\"attachment_112259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/cacoco-1.jpg\" alt=\"CACOCO Drinking Chocolate\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-112259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CACOCO Drinking Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/bbq1.jpg\" alt=\"Roderick’s BBQ: Brisket slider\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roderick’s BBQ: Brisket slider \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rodericksfoodtruck.com/\" target=\"_blank\">Roderick's BBQ\u003c/a>: Brisket slider\u003c/strong>\u003cbr>\nWhile there’s every type of food trend and bizarre food mash-up represented at the festival, sometimes you just want something familiar. Roderick’s Barbecue, based in Oakland, doesn’t reinvent the smoked meat wheel, but its simple menu is classically enjoyable. The smoky beef brisket was tender and was perfectly complemented by creamy slaw and a not too sweet barbecue sauce, making it an ideal palate cleanser in between stranger offerings.\u003c/p>\n\u003cfigure id=\"attachment_112257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/bbq4.jpg\" alt=\"Roderick’s BBQ\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roderick’s BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen3.jpg\" alt=\"Core Kitchen: Thai Zucchini Noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen: Thai Zucchini Noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.corefoods.com/pages/core-kitchen\" target=\"_blank\">Core Kitchen\u003c/a>: Thai Zucchini Noodles\u003c/strong>\u003cbr>\nIf you’ve eaten one too many \u003ca href=\"http://www.rockosicecreamtacos.com/\" target=\"_blank\">artisan Choco Tacos\u003c/a> and are looking for something a little more virtuous, Core Kitchen is worth a visit. The booth, like their downtown Oakland restaurant, specializes in organic food that’s also gluten, salt, sugar, flour and oil free. (They bill themselves as “the world’s first produce-only restaurant.”) Luckily, the food isn’t just virtuous--it also happens to taste good. Their colorful Thai Zucchini Noodles feature thick spiralized zucchini noodles, crispy cashews and mixed vegetables drowned in an intriguing tart and sweet coconut sauce. It’s refreshing--crunchy, saucy, and spicy--but not ascetic, and unlike other foods at the festival you’ll feel good both during and after eating it.\u003c/p>\n\u003cfigure id=\"attachment_112273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen4.jpg\" alt=\"Core Kitchen: Thai Zucchini Noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen: Thai Zucchini Noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen.jpg\" alt=\"Core Kitchen serving Thai Zucchini Noodles at Eat Real Festival\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen serving Thai Zucchini Noodles at Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chai2.jpg\" alt=\"Chico Chai: Iced Chico Chai\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-112263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chico Chai: Iced Chico Chai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://chicochaitea.com/\" target=\"_blank\">Chico Chai\u003c/a>: Iced Chico Chai\u003c/strong>\u003cbr>\nIf you’re used to watery chai that tastes more like cinnamon-spiked milk, Chico Chai will be a revelation. The owner has perfected her recipe for over a decade and the company grinds their organic spice blend themselves, resulting in a drink that’s robustly spicy. You can get a dairy-free rooibos tea version, but the milk-based version we tried was sweet, creamy and aromatic with the scent of cloves and ginger. (Prudently, all their chais come over ice, making them an ideal drink for the weekend’s hot weather.)\u003c/p>\n\u003cfigure id=\"attachment_112261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chai.jpg\" alt=\"Chico Chai\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chico Chai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/burger2.jpg\" alt=\"Clove and Hoof: Oakland’s Best Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof: Oakland’s Best Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://cloveandhoof.wpengine.com/\" target=\"_blank\">Clove and Hoof\u003c/a>: Oakland's Best Burger\u003c/strong>\u003cbr>\nThere are a number of local restaurants with booths at Eat Real offering a selection of their most popular dishes. For Oakland’s meat-centric Clove and Hoof, that’s their burger, which they tout as “Oakland’s Best.” It’s certainly an impressively specimen, with a 4 oz grassfeed patty topped with spicy pimento cheese, briney pickle mayo and crunchy shredded lettuce. All the elements coalesce into a delectable, satisfying burger. It also comes medium rare, so if you prefer it more cooked, make sure to let them know. Its one flaw? It’s incredibly messy, and fell apart midway through our sampling (however, this didn’t keep us from finishing every last bite).\u003c/p>\n\u003cfigure id=\"attachment_112231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/burger1.jpg\" alt=\"Clove and Hoof\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed2.jpg\" alt=\"Beer Shed: Cleophus Quealy Beer Company’s Hibiscus Saison\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed: Cleophus Quealy Beer Company’s Hibiscus Saison \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beer Shed: \u003ca href=\"http://www.cleoph.us/\" target=\"_blank\">Cleophus Quealy Beer Company\u003c/a>’s Hibiscus Saison\u003c/strong>\u003cbr>\nEat Real also boasts an impressive beer, cider and spirit selection, with options ranging from Hanger 1 vodka to newcomers \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/08/29/for-a-new-brewery-what-does-it-take-to-make-it/\" target=\"_blank\">Novel Brewing\u003c/a>. There’s a handy chart to guide you through the many beer options--are you looking for something light? Sour? Belgian-esque? I opted for a Hibiscus Saison from San Leandro’s Cleophus Quealy Beer Company. It’s beautifully red and unlike other fruit beers, it’s not cloying. Its slight bitterness balances out the fruitiness and making it a refreshing beverage to help you survive the Bay Area’s Indian summer.\u003c/p>\n\u003cfigure id=\"attachment_112226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed-sign.jpg\" alt=\"Beer Shed infographic\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed infographic \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed.jpg\" alt=\"Beer Shed\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chix-waffle-pop.jpg\" alt=\"Fat Face: Fried chicken and waffle ice pop\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat Face: Fried chicken and waffle ice pop \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fatfacedavis.com/\" target=\"_blank\">Fat Face\u003c/a>: Fried chicken and waffle ice pop\u003c/strong>\u003cbr>\nDavis’ Fat Face specializes in popsicles far from the traditional (and locally invented) versions from your childhood. They do offer fruit flavors, but like us, you’ll probably be more interested by their bizarre-sounding, carb-centric flavors like Thai tea and sweet potato and mango and sticky rice. One of the most intriguing was the fried chicken and waffle flavor, which was surprisingly delightful. The ice cream was a rich, butter and maple combination, and it’s topped with a shower of black pepper spiked fried chicken bits. It’s quirky, and thoughtfully so: the ice cream isn’t too sweet, and its salty, sweet, crunch makes for a delightfully weird yet balanced dessert.\u003c/p>\n\u003cfigure id=\"attachment_112247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/fat-face2.jpg\" alt=\"Fat Face popsicles \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat Face popsicles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl.jpg\" alt=\"Green Girl: Cardamom and balsamic fig ice cream sandwiches\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl: Cardamom and balsamic fig ice cream sandwiches \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112249\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl1.jpg\" alt=\"Green Girl: Cardamom and balsamic fig ice cream sandwiches\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl: Cardamom and balsamic fig ice cream sandwiches \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.greengirlbakeshop.com/\" target=\"_blank\">Green Girl\u003c/a>: Cardamom and balsamic fig ice cream sandwiches\u003c/strong>\u003cbr>\nWe also sampled the virtuous ice cream sandwiches from Green Girl that are both gluten and dairy free. Although the opposite side of the dietary spectrum from Fat Face, we were similarly surprised by how good they were. Their ice creams boast strong, bold flavors--like a delicately sweet fig and a spicy, delicious cardamom--and their cookies are chewy and sturdy enough to support the ice cream. We’d recommend trying two mini ice cream sandwiches: it’s a cheap way to try some of Green Girl’s many tasty offerings.\u003c/p>\n\u003cfigure id=\"attachment_112250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl2.jpg\" alt=\"Green Girl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chocolate1.jpg\" alt=\"Barlovento Chocolate: Habanero chocolate bar and other flavors\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barlovento Chocolate: Habanero chocolate bar and other flavors \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.barloventochocolates.com/\" target=\"_blank\">Barlovento Chocolate\u003c/a>: Habanero chocolate bar\u003c/strong>\u003cbr>\nIt’s easy to get overwhelmed with the food options outside, but don't miss the festival’s indoor options, where you can get cocktails and attend classes about pairing cheese and beer. There are also local vendors like ten-year-old Barlovento Chocolate, a family-run Oakland chocolate company that uses Venezuelan single origin chocolate as the base for their truffles and chocolate bars. Several of their bars mix salty, sweet and spicy with delicious results: one of their best is a habanero chocolate bar, made from 64% Venezuelan chocolate and topped with habanero and chunky salt. The habanero’s mild burn and flecks of salt enhance the chocolate's richness, making it an entertaining alternative to your traditional bar.\u003c/p>\n\u003cfigure id=\"attachment_112237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chocolate.jpg\" alt=\"Barlovento Chocolate at the Eat Real Festival \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barlovento Chocolate at the Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 842-1017\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Our recommendations for navigating the Oakland festival's 70+ food options. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a> is now upon us, and like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">last year\u003c/a>, we’re acting as your Virgil-esque guide to the maze of artisan doughnuts, craft beers and chia seed samples that make up the annual event. The Jack London Square festival lasts all weekend and has over 70 food vendors from around California, offering dishes emphasizing local, organic and sustainable fare. All dishes cost $8 or below and proceeds benefit the \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute\u003c/a>, an artisan food business incubator. In addition to the food offerings, the festival offers classes, music and events like whole hog butchering featuring a group of local female butchers.\u003c/p>\n\u003cp>Before we get to our favorite dishes, some general tips: as with all food festivals in the Bay Area, the Eat Real Festival is extremely popular. Over 10,000 people attended last year’s event, and ten minutes into this year's festival, lines were already starting to form for popular vendors like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">Burma Bear\u003c/a> and Curry Up Now. Prepare for the day like you would for a trip into battle, or at least, Disneyland: bring a reusable water bottle, comfortable shoes, a hat, and sunscreen. (Jack London Square has barely any shade, and the weekend is supposed to \u003ca href=\"https://weather.com/weather/tenday/l/USCA0791:1:US\" target=\"_blank\">be a hot one\u003c/a>). Some, but not all of the booths take credit and debit cards, so make sure to bring cash. Yes, there are ATMs, but save yourself the probably-astronomical fee by withdrawing some beforehand. There’s a \u003ca href=\"http://www.jacklondonsquare.com/PDF/JLS_Parking_Map.pdf\" target=\"_blank\">parking garage\u003c/a> in Jack London Square, but the festival’s location is close to the ferry, bus, and BART, via the \u003ca href=\"http://www.meetdowntownoak.com/shuttle.php\" target=\"_blank\">free Broadway shuttle\u003c/a>. (Plus, you’ll probably be grateful for the walk after a day of eating). And if you somehow find yourself hungry after the festival, wander to the other side of Jack London Square, where the \u003ca href=\"http://www.lungomareoakland.com/town-eats-2016/\" target=\"_blank\">Town Eats Festival\u003c/a> is also taking place.\u003c/p>\n\u003cp>Here are some of our favorite dishes from the festival. Did we miss yours? Let us know in the comments!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl2.jpg\" alt=\"Poki Time: Poke bowl \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pokitime.com/\" target=\"_blank\">Poki Time\u003c/a>: Poke bowl\u003c/strong>\u003cbr>\nOne of this year’s biggest food trends is the poke bowl, with restaurants offering the dish opening up around all around the Bay Area. Poki Time’s version, served at their location in San Francisco, is traditional, with every element--from the fresh ahi tuna to the bright orange fish eggs--works well together, proving why the dish has become so popular. It’s spicy, salty, mildy fish-y and crunchy from the addition of fried onions, providing a satisfyingly well-rounded dish.\u003c/p>\n\u003cfigure id=\"attachment_112220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl1.jpg\" alt=\"Poki Time: Poke bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poki Time: Poke bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl5.jpg\" alt=\"Poki Time\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poki Time \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/empanada4.jpg\" alt=\"El Sur: Verde empanada\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur: Verde empanada \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elsursf.com/\" target=\"_blank\">El Sur\u003c/a>: Verde empanada\u003c/strong>\u003cbr>\nAn empanada is a wise choice for a festival like Eat Real--since it's handheld, you can take it with you as you walk around plotting your next meal. El Sur offers traditional empanadas, but they also offer more creative versions, including a prosciutto and cheese Parisen and a mushroom and creme fraiche Champinones. The Verde was a decadent vegetarian option, with a flaky, buttery crust encasing a tangled mess of chard, spinach, eggs and five cheeses. It was well-seasoned and rich, and as an added bonus, it was ready immediately--unlike the ten minute wait we had for other dishes.\u003c/p>\n\u003cfigure id=\"attachment_112239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/empanada.jpg\" alt=\"El Sur serving empanadas at the Eat Real Festival\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur serving empanadas at the Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/cacoco1-1.jpg\" alt=\"CACOCO Drinking Chocolate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CACOCO Drinking Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://drinkcacoco.com/\" target=\"_blank\">CACOCO\u003c/a>: Midnight Mystic\u003c/strong>\u003cbr>\nThere’s hot chocolate, and then there’s drinking chocolate: an ultra rich, decidedly adult beverage that’s more like a melted down chocolate bar than your childhood cup of Swiss Miss. Drinking chocolate purveyors CACOCO take it one step further: their ethically sourced chocolate blends--all available to sample at the festival--offer a decadent chocolate mixed with beneficial add-ins like turmeric, maca and adaptogenic herbs. Our favorite was the Midnight Mystic, one of their simplest blends. A thick mix of 80% cacao, Himalayan salt and coconut sugar, it was remarkably rich and creamy despite it’s lack of dairy.\u003c/p>\n\u003cfigure id=\"attachment_112259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/cacoco-1.jpg\" alt=\"CACOCO Drinking Chocolate\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-112259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CACOCO Drinking Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/bbq1.jpg\" alt=\"Roderick’s BBQ: Brisket slider\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roderick’s BBQ: Brisket slider \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rodericksfoodtruck.com/\" target=\"_blank\">Roderick's BBQ\u003c/a>: Brisket slider\u003c/strong>\u003cbr>\nWhile there’s every type of food trend and bizarre food mash-up represented at the festival, sometimes you just want something familiar. Roderick’s Barbecue, based in Oakland, doesn’t reinvent the smoked meat wheel, but its simple menu is classically enjoyable. The smoky beef brisket was tender and was perfectly complemented by creamy slaw and a not too sweet barbecue sauce, making it an ideal palate cleanser in between stranger offerings.\u003c/p>\n\u003cfigure id=\"attachment_112257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/bbq4.jpg\" alt=\"Roderick’s BBQ\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roderick’s BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen3.jpg\" alt=\"Core Kitchen: Thai Zucchini Noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen: Thai Zucchini Noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.corefoods.com/pages/core-kitchen\" target=\"_blank\">Core Kitchen\u003c/a>: Thai Zucchini Noodles\u003c/strong>\u003cbr>\nIf you’ve eaten one too many \u003ca href=\"http://www.rockosicecreamtacos.com/\" target=\"_blank\">artisan Choco Tacos\u003c/a> and are looking for something a little more virtuous, Core Kitchen is worth a visit. The booth, like their downtown Oakland restaurant, specializes in organic food that’s also gluten, salt, sugar, flour and oil free. (They bill themselves as “the world’s first produce-only restaurant.”) Luckily, the food isn’t just virtuous--it also happens to taste good. Their colorful Thai Zucchini Noodles feature thick spiralized zucchini noodles, crispy cashews and mixed vegetables drowned in an intriguing tart and sweet coconut sauce. It’s refreshing--crunchy, saucy, and spicy--but not ascetic, and unlike other foods at the festival you’ll feel good both during and after eating it.\u003c/p>\n\u003cfigure id=\"attachment_112273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen4.jpg\" alt=\"Core Kitchen: Thai Zucchini Noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen: Thai Zucchini Noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen.jpg\" alt=\"Core Kitchen serving Thai Zucchini Noodles at Eat Real Festival\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen serving Thai Zucchini Noodles at Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chai2.jpg\" alt=\"Chico Chai: Iced Chico Chai\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-112263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chico Chai: Iced Chico Chai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://chicochaitea.com/\" target=\"_blank\">Chico Chai\u003c/a>: Iced Chico Chai\u003c/strong>\u003cbr>\nIf you’re used to watery chai that tastes more like cinnamon-spiked milk, Chico Chai will be a revelation. The owner has perfected her recipe for over a decade and the company grinds their organic spice blend themselves, resulting in a drink that’s robustly spicy. You can get a dairy-free rooibos tea version, but the milk-based version we tried was sweet, creamy and aromatic with the scent of cloves and ginger. (Prudently, all their chais come over ice, making them an ideal drink for the weekend’s hot weather.)\u003c/p>\n\u003cfigure id=\"attachment_112261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chai.jpg\" alt=\"Chico Chai\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chico Chai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/burger2.jpg\" alt=\"Clove and Hoof: Oakland’s Best Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof: Oakland’s Best Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://cloveandhoof.wpengine.com/\" target=\"_blank\">Clove and Hoof\u003c/a>: Oakland's Best Burger\u003c/strong>\u003cbr>\nThere are a number of local restaurants with booths at Eat Real offering a selection of their most popular dishes. For Oakland’s meat-centric Clove and Hoof, that’s their burger, which they tout as “Oakland’s Best.” It’s certainly an impressively specimen, with a 4 oz grassfeed patty topped with spicy pimento cheese, briney pickle mayo and crunchy shredded lettuce. All the elements coalesce into a delectable, satisfying burger. It also comes medium rare, so if you prefer it more cooked, make sure to let them know. Its one flaw? It’s incredibly messy, and fell apart midway through our sampling (however, this didn’t keep us from finishing every last bite).\u003c/p>\n\u003cfigure id=\"attachment_112231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/burger1.jpg\" alt=\"Clove and Hoof\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed2.jpg\" alt=\"Beer Shed: Cleophus Quealy Beer Company’s Hibiscus Saison\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed: Cleophus Quealy Beer Company’s Hibiscus Saison \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beer Shed: \u003ca href=\"http://www.cleoph.us/\" target=\"_blank\">Cleophus Quealy Beer Company\u003c/a>’s Hibiscus Saison\u003c/strong>\u003cbr>\nEat Real also boasts an impressive beer, cider and spirit selection, with options ranging from Hanger 1 vodka to newcomers \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/08/29/for-a-new-brewery-what-does-it-take-to-make-it/\" target=\"_blank\">Novel Brewing\u003c/a>. There’s a handy chart to guide you through the many beer options--are you looking for something light? Sour? Belgian-esque? I opted for a Hibiscus Saison from San Leandro’s Cleophus Quealy Beer Company. It’s beautifully red and unlike other fruit beers, it’s not cloying. Its slight bitterness balances out the fruitiness and making it a refreshing beverage to help you survive the Bay Area’s Indian summer.\u003c/p>\n\u003cfigure id=\"attachment_112226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed-sign.jpg\" alt=\"Beer Shed infographic\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed infographic \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed.jpg\" alt=\"Beer Shed\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chix-waffle-pop.jpg\" alt=\"Fat Face: Fried chicken and waffle ice pop\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat Face: Fried chicken and waffle ice pop \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fatfacedavis.com/\" target=\"_blank\">Fat Face\u003c/a>: Fried chicken and waffle ice pop\u003c/strong>\u003cbr>\nDavis’ Fat Face specializes in popsicles far from the traditional (and locally invented) versions from your childhood. They do offer fruit flavors, but like us, you’ll probably be more interested by their bizarre-sounding, carb-centric flavors like Thai tea and sweet potato and mango and sticky rice. One of the most intriguing was the fried chicken and waffle flavor, which was surprisingly delightful. The ice cream was a rich, butter and maple combination, and it’s topped with a shower of black pepper spiked fried chicken bits. It’s quirky, and thoughtfully so: the ice cream isn’t too sweet, and its salty, sweet, crunch makes for a delightfully weird yet balanced dessert.\u003c/p>\n\u003cfigure id=\"attachment_112247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/fat-face2.jpg\" alt=\"Fat Face popsicles \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat Face popsicles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl.jpg\" alt=\"Green Girl: Cardamom and balsamic fig ice cream sandwiches\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl: Cardamom and balsamic fig ice cream sandwiches \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112249\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl1.jpg\" alt=\"Green Girl: Cardamom and balsamic fig ice cream sandwiches\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl: Cardamom and balsamic fig ice cream sandwiches \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.greengirlbakeshop.com/\" target=\"_blank\">Green Girl\u003c/a>: Cardamom and balsamic fig ice cream sandwiches\u003c/strong>\u003cbr>\nWe also sampled the virtuous ice cream sandwiches from Green Girl that are both gluten and dairy free. Although the opposite side of the dietary spectrum from Fat Face, we were similarly surprised by how good they were. Their ice creams boast strong, bold flavors--like a delicately sweet fig and a spicy, delicious cardamom--and their cookies are chewy and sturdy enough to support the ice cream. We’d recommend trying two mini ice cream sandwiches: it’s a cheap way to try some of Green Girl’s many tasty offerings.\u003c/p>\n\u003cfigure id=\"attachment_112250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl2.jpg\" alt=\"Green Girl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chocolate1.jpg\" alt=\"Barlovento Chocolate: Habanero chocolate bar and other flavors\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barlovento Chocolate: Habanero chocolate bar and other flavors \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.barloventochocolates.com/\" target=\"_blank\">Barlovento Chocolate\u003c/a>: Habanero chocolate bar\u003c/strong>\u003cbr>\nIt’s easy to get overwhelmed with the food options outside, but don't miss the festival’s indoor options, where you can get cocktails and attend classes about pairing cheese and beer. There are also local vendors like ten-year-old Barlovento Chocolate, a family-run Oakland chocolate company that uses Venezuelan single origin chocolate as the base for their truffles and chocolate bars. Several of their bars mix salty, sweet and spicy with delicious results: one of their best is a habanero chocolate bar, made from 64% Venezuelan chocolate and topped with habanero and chunky salt. The habanero’s mild burn and flecks of salt enhance the chocolate's richness, making it an entertaining alternative to your traditional bar.\u003c/p>\n\u003cfigure id=\"attachment_112237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chocolate.jpg\" alt=\"Barlovento Chocolate at the Eat Real Festival \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barlovento Chocolate at the Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 842-1017\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Guide to 5 Favorite Spots For Pizza by the Slice in Berkeley and Oakland",
"title": "Guide to 5 Favorite Spots For Pizza by the Slice in Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Bay Area takes its pizza very seriously. We happily fork over $25 for an individual pizza. We exclaim over the beauty of the wood-fired oven. We roll our eyes at yet another stinging nettle pizza--so passe! But what about the times when you want something a little less serious? When you've got $4 in your pocket and need a filling meal? When your child decides they hate all foods that aren’t a combination of bread and cheese? Or when you’re drunk?\u003c/p>\n\u003cp>Therein lies the beauty of pizza by the slice, ideally served by a surly teen and showered with a mountain of (probably \u003ca href=\"https://www.theguardian.com/lifeandstyle/2016/feb/17/parmesan-cheese-store-bought-wood-pulp\" target=\"_blank\">sawdust-containing\u003c/a>) Parmesan. It’s cheap, accessible and much easier to eat while walking than a burrito. A few years ago, \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/08/06/5-bites-grab-a-slice-at-these-east-bay-pizzerias/\" target=\"_blank\">we covered pizza by the slice\u003c/a> in the East Bay--Rotten City, Gioia, Cheeseboard, Nick’s Pizza and Arinell’s-- but since then, there’s been a wave of new restaurants catering to the universal desire for good, cheap pizza.\u003c/p>\n\u003cp>Our new list features pizza by the slice joints in Berkeley and Oakland, baked in a traditional gas oven. Whether or not you \u003ca href=\"https://www.buzzfeed.com/sallytamarkin/the-deal-with-za-blotting?utm_term=.sxJA5o2JNk#.piN6rdXA5M\" target=\"_blank\">blot\u003c/a>--or use a \u003ca href=\"http://www.newsweek.com/john-kasich-pizza-knife-fork-donald-trump-bill-de-blasio-448338\" target=\"_blank\">fork and knife\u003c/a>--is between you and your gods, but let us know what you think in the comments: did we miss your favorite spot?\u003c/p>\n\u003cfigure id=\"attachment_112166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112166\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/slicer.jpg\" alt=\"A slice of eggplant and mint and a slice of cheese from Oakland's Slicer.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of eggplant and mint and a slice of cheese from Oakland's Slicer. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003cstrong>Slicer\u003c/strong> is relaxed and colorful, with communal tables, a crowd-pleasing selection of drinks (including homemade agua frescas), and a giant sasquatch painting decorating a wall. But even though it looks like just another pizza place, it has a serious pedigree (owner Colin Etezadi is a Pizzaiolo veteran) and a commitment to local, sustainable produce. They do things like make their own sausage and offer toppings like calabrian chilis, but they still offer powdered Parmesan and Coke. The crust is slightly thicker than your average thin slice, and a cheese slice was satisfying chewy and tender, and large enough that it required folding. Their creative use of that sustainable produce makes for some delicious combinations, like the eggplant slice I tried. Savory, slightly spicy and minty, it was complex and one of the most enjoyable slices I tried.\u003c/p>\n\u003cp>\u003ca href=\"http://slicerpizzeria.com/\" target=\"_blank\">\u003cstrong>Slicer Pizzeria\u003c/strong>\u003c/a>\u003cbr>\n4395 Piedmont Ave [\u003ca href=\"https://goo.gl/maps/dmFSBNLTFsL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 808-5424\u003cbr>\nHours: Tue-Sat, 11:30am-9pm, Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Slicer-Pizzeria-331158567032973/\" target=\"_blank\">Slicer Pizzeria\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/slicerpizzeria/\" target=\"_blank\">@slicerpizzeria\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112165\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/pizahh.jpg\" alt=\"A slice of cheese and a slice of artichoke pesto from Berkeley's Pizzahhh.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of cheese and a slice of artichoke pesto from Berkeley's Pizzahhh. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Top Dog is a Berkeley institution, with two locations bordering the UC campus offering a delicious menu of creative sausages served in a setting that recalls the city’s counterculture history. (Fun fact: in 2013, Apple co-founder \u003ca href=\"http://www.mercurynews.com/2013/05/18/uc-berkeley-commencement-apple-co-founder-steve-wozniak-gives-graduates-a-happiness-equation/\" target=\"_blank\">Steve Wozniak spoke at\u003c/a> a UC Berkeley graduation. During his speech, he talked about his \u003ca href=\"https://twitter.com/stevewoz/status/455144835289481216\" target=\"_blank\">love of Top Dog,\u003c/a> declaring that that Apple’s famous minimalism was partially inspired by the Top Dog’s simple pricing). A few years ago, owner Dick Riemann decided to change things up, and transformed the Northside Top Dog across from campus into \u003cstrong>Pizzahhh\u003c/strong>. Fear not: the sixties hippie vibe remains, as does their instructive poster about the value of hard work (buy it for \u003ca href=\"http://www.topdoghotdogs.com/merchandise.html\" target=\"_blank\">only $10\u003c/a>!). And like their other restaurants, they’ve maintained their combination of cheap prices and surprisingly gourmet touches: some of the pizza toppings include eggs, figs, or a porcini glaze. They also offer three sausages (including a mango habanero) to add to your pizza if you miss their pork products. The cheese slice was delicious and salty, as was the the second slice I tried, one of their rotating daily specials. It was topped with artichoke hearts, onion, olives, ricotta and pesto, a thoughtful vegetarian slice that--coupled with the tacked up treatises against Bernie Madoff and the prison industrial complex I read while eating--made for a distinctly Berkeley experience.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/pizzahhh-berkeley\" target=\"_blank\">\u003cstrong>Pizzahhh\u003c/strong>\u003c/a>\u003cbr>\n2503 Hearst Ave [\u003ca href=\"https://goo.gl/maps/ZeZo2L6Q5ws\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 843-1241\u003cbr>\nHours: Mon-Fri, 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pizzahhh-452811278126205/\" target=\"_blank\">Pizzahhh\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/haddon.jpg\" alt=\"A slice of mushroom and olive and a slice of cheese from Oakland's Leaning Tower of Haddon Hill. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of mushroom and olive and a slice of cheese from Oakland's Leaning Tower of Haddon Hill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Leaning Tower of Haddon Hill\u003c/strong> is a Lake Merritt institution that’s been around for years, but switched ownership two years ago. Owner Isaac Lim maintained the cozy neighborhood feel (there’s a charming mural of the lake on the wall) but upped the standards for ingredients, focusing on local, organic toppings for their pies. The menu toppings are familiar enough to please purists (and kids--it’s very family friendly) but specialty pizzas (covered with things like corned beef tongue and Thai chilies) have enough flair to impress inhabitants of the newly trendy neighborhood. A chewy sourdough crust was somewhat thick, offering interesting tang to a cheese slice while acting as a solid platform for a savory, meaty mix of mushrooms and olives on a combo slice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.leaningtowerofhaddonhill.com/#about\" target=\"_blank\">\u003cstrong>Leaning Tower of Haddon Hill\u003c/strong>\u003c/a>\u003cbr>\n498 Wesley Ave [\u003ca href=\"https://goo.gl/maps/JdwSvso2NfM2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 444-6824\u003cbr>\nHours: Tue-Sun, 3-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/leaningtowerofpizza/\" target=\"_blank\">The Leaning Tower of Pizza\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/leaningtoweroakland/\" target=\"_blank\">@leaningtoweroakland\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112162\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/510pizza.jpg\" alt=\"A slice of the namesake special and a slice of cheese from Oakland's Five10 Pizza.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of the namesake special and a slice of cheese from Oakland's Five10 Pizza. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last year, downtown Oakland’s Hi Life pizza changed ownership after a \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/04/20/in-the-wake-of-controversy-hi-life-reopens-under-new-management\" target=\"_blank\">racially charged dustup\u003c/a> involving neighboring club Vinyl/Venue. The new owner, Bissap Baobab’s Marco Senghor, changed the name to \u003cstrong>Five 10 Pizza\u003c/strong> but kept it largely the same, if slightly less scrappy: there’s still the same collection of pinball and Big Buck Hunter machines, the same graffiti in the bathroom, the same affordable beer selections. (They’ve also maintained its late hours, making it an ideal place to end a night of drinking or a place to stop by after a red eye flight from the Oakland airport). Over a soundtrack of Chingy and 2003 Beyonce, I tried a salty, satisfying cheese slice, plate-collapsingly weighty and so large it necessitated folding. In addition to the classics, there’s an impressive selection of specialty pies available by the slice--including a bizarre sounding one with salmon and sour cream. Their namesake specialty pizza was topped with a deli counter’s worth of meat, with Merguez sausage, ground beef, flavorful duck bacon, mushrooms and sundried tomatoes mixing into a rich, well-contrasted upgrade to a traditional meat lover’s pie.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/five10-pizza-oakland\" target=\"_blank\">\u003cstrong>Five 10 Pizza\u003c/strong>\u003c/a>\u003cbr>\n400 15th St [\u003ca href=\"https://goo.gl/maps/9FmaYunRrgs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-1585\u003cbr>\nHours: Mon-Fri, 10am-1pm and 3pm-12am; Sat, 4pm-2am; Sun, 4pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Five10-Pizza-280382618766463/\" target=\"_blank\">Five10 Pizza\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112163\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/artichoke.jpg\" alt=\"A slice of artichoke and a slice of cheese from Artichoke Basille.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of artichoke and a slice of cheese from Artichoke Basille. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Artichoke Basille\u003c/strong> is the ideal student pizza place: cheap, steps from campus and open late. And lucky for the non-students among us, it’s tasty enough to warrant a trip to the always busy Durant and Telegraph intersection. It’s the first West Coast location of a popular New York chain, owned by Jim Trevor, Sal Basille and Francis Garcia, and has a cult following that includes \u003ca href=\"http://nymag.com/restaurants/reviews/underground/45775/\" target=\"_blank\">at least one Rolling Stone\u003c/a>. On a recent busy weekend, I waited behind groups of visiting families and frat bros on their way to a football game (the man in front of me ended his phone call with a crisp, hopeful “Go Bears!”) to order the star dish: artichoke pizza. The best, and perhaps only, way to describe it is artichoke dip on pizza. You’ll probably know immediately if that appeals to you, and if you’re doubtful, know that it’s very, very good. It has a thicker crust than the margarita slice--cracker thin and pleasant--a necessary measure to contain the sauce, rich and decadent despite the presence of artichokes and spinach. It’s not a place to linger, as there's barely any seating, and a terrifying portrait of the Kennedy brothers where John’s eyes seem to follow you around. But wherever you take it, ensure that you can stay there for a while, as the artichoke pizza’s soporific effects rival Ambien's.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.artichokepizza.com/berkeley.html\" target=\"_blank\">\u003cstrong>Artichoke Basille's Pizza\u003c/strong>\u003c/a>\u003cbr>\n2590 Durant Ave [\u003ca href=\"https://goo.gl/maps/JxCjSVmPnUS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 705-1266\u003cbr>\nHours: Sun-Thu, 11-2am; Fri-Sat, 11am-3am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/artichokecal\" target=\"_blank\">Artichoke Basille's Pizza, Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/artichokecal\" target=\"_blank\">@ArtichokeCal\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/artichokepizza/?hl=en\" target=\"_blank\">@artichokepizza\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area takes its pizza very seriously. We happily fork over $25 for an individual pizza. We exclaim over the beauty of the wood-fired oven. We roll our eyes at yet another stinging nettle pizza--so passe! But what about the times when you want something a little less serious? When you've got $4 in your pocket and need a filling meal? When your child decides they hate all foods that aren’t a combination of bread and cheese? Or when you’re drunk?\u003c/p>\n\u003cp>Therein lies the beauty of pizza by the slice, ideally served by a surly teen and showered with a mountain of (probably \u003ca href=\"https://www.theguardian.com/lifeandstyle/2016/feb/17/parmesan-cheese-store-bought-wood-pulp\" target=\"_blank\">sawdust-containing\u003c/a>) Parmesan. It’s cheap, accessible and much easier to eat while walking than a burrito. A few years ago, \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/08/06/5-bites-grab-a-slice-at-these-east-bay-pizzerias/\" target=\"_blank\">we covered pizza by the slice\u003c/a> in the East Bay--Rotten City, Gioia, Cheeseboard, Nick’s Pizza and Arinell’s-- but since then, there’s been a wave of new restaurants catering to the universal desire for good, cheap pizza.\u003c/p>\n\u003cp>Our new list features pizza by the slice joints in Berkeley and Oakland, baked in a traditional gas oven. Whether or not you \u003ca href=\"https://www.buzzfeed.com/sallytamarkin/the-deal-with-za-blotting?utm_term=.sxJA5o2JNk#.piN6rdXA5M\" target=\"_blank\">blot\u003c/a>--or use a \u003ca href=\"http://www.newsweek.com/john-kasich-pizza-knife-fork-donald-trump-bill-de-blasio-448338\" target=\"_blank\">fork and knife\u003c/a>--is between you and your gods, but let us know what you think in the comments: did we miss your favorite spot?\u003c/p>\n\u003cfigure id=\"attachment_112166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112166\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/slicer.jpg\" alt=\"A slice of eggplant and mint and a slice of cheese from Oakland's Slicer.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of eggplant and mint and a slice of cheese from Oakland's Slicer. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003cstrong>Slicer\u003c/strong> is relaxed and colorful, with communal tables, a crowd-pleasing selection of drinks (including homemade agua frescas), and a giant sasquatch painting decorating a wall. But even though it looks like just another pizza place, it has a serious pedigree (owner Colin Etezadi is a Pizzaiolo veteran) and a commitment to local, sustainable produce. They do things like make their own sausage and offer toppings like calabrian chilis, but they still offer powdered Parmesan and Coke. The crust is slightly thicker than your average thin slice, and a cheese slice was satisfying chewy and tender, and large enough that it required folding. Their creative use of that sustainable produce makes for some delicious combinations, like the eggplant slice I tried. Savory, slightly spicy and minty, it was complex and one of the most enjoyable slices I tried.\u003c/p>\n\u003cp>\u003ca href=\"http://slicerpizzeria.com/\" target=\"_blank\">\u003cstrong>Slicer Pizzeria\u003c/strong>\u003c/a>\u003cbr>\n4395 Piedmont Ave [\u003ca href=\"https://goo.gl/maps/dmFSBNLTFsL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 808-5424\u003cbr>\nHours: Tue-Sat, 11:30am-9pm, Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Slicer-Pizzeria-331158567032973/\" target=\"_blank\">Slicer Pizzeria\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/slicerpizzeria/\" target=\"_blank\">@slicerpizzeria\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112165\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/pizahh.jpg\" alt=\"A slice of cheese and a slice of artichoke pesto from Berkeley's Pizzahhh.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of cheese and a slice of artichoke pesto from Berkeley's Pizzahhh. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Top Dog is a Berkeley institution, with two locations bordering the UC campus offering a delicious menu of creative sausages served in a setting that recalls the city’s counterculture history. (Fun fact: in 2013, Apple co-founder \u003ca href=\"http://www.mercurynews.com/2013/05/18/uc-berkeley-commencement-apple-co-founder-steve-wozniak-gives-graduates-a-happiness-equation/\" target=\"_blank\">Steve Wozniak spoke at\u003c/a> a UC Berkeley graduation. During his speech, he talked about his \u003ca href=\"https://twitter.com/stevewoz/status/455144835289481216\" target=\"_blank\">love of Top Dog,\u003c/a> declaring that that Apple’s famous minimalism was partially inspired by the Top Dog’s simple pricing). A few years ago, owner Dick Riemann decided to change things up, and transformed the Northside Top Dog across from campus into \u003cstrong>Pizzahhh\u003c/strong>. Fear not: the sixties hippie vibe remains, as does their instructive poster about the value of hard work (buy it for \u003ca href=\"http://www.topdoghotdogs.com/merchandise.html\" target=\"_blank\">only $10\u003c/a>!). And like their other restaurants, they’ve maintained their combination of cheap prices and surprisingly gourmet touches: some of the pizza toppings include eggs, figs, or a porcini glaze. They also offer three sausages (including a mango habanero) to add to your pizza if you miss their pork products. The cheese slice was delicious and salty, as was the the second slice I tried, one of their rotating daily specials. It was topped with artichoke hearts, onion, olives, ricotta and pesto, a thoughtful vegetarian slice that--coupled with the tacked up treatises against Bernie Madoff and the prison industrial complex I read while eating--made for a distinctly Berkeley experience.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/pizzahhh-berkeley\" target=\"_blank\">\u003cstrong>Pizzahhh\u003c/strong>\u003c/a>\u003cbr>\n2503 Hearst Ave [\u003ca href=\"https://goo.gl/maps/ZeZo2L6Q5ws\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 843-1241\u003cbr>\nHours: Mon-Fri, 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pizzahhh-452811278126205/\" target=\"_blank\">Pizzahhh\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/haddon.jpg\" alt=\"A slice of mushroom and olive and a slice of cheese from Oakland's Leaning Tower of Haddon Hill. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of mushroom and olive and a slice of cheese from Oakland's Leaning Tower of Haddon Hill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Leaning Tower of Haddon Hill\u003c/strong> is a Lake Merritt institution that’s been around for years, but switched ownership two years ago. Owner Isaac Lim maintained the cozy neighborhood feel (there’s a charming mural of the lake on the wall) but upped the standards for ingredients, focusing on local, organic toppings for their pies. The menu toppings are familiar enough to please purists (and kids--it’s very family friendly) but specialty pizzas (covered with things like corned beef tongue and Thai chilies) have enough flair to impress inhabitants of the newly trendy neighborhood. A chewy sourdough crust was somewhat thick, offering interesting tang to a cheese slice while acting as a solid platform for a savory, meaty mix of mushrooms and olives on a combo slice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.leaningtowerofhaddonhill.com/#about\" target=\"_blank\">\u003cstrong>Leaning Tower of Haddon Hill\u003c/strong>\u003c/a>\u003cbr>\n498 Wesley Ave [\u003ca href=\"https://goo.gl/maps/JdwSvso2NfM2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 444-6824\u003cbr>\nHours: Tue-Sun, 3-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/leaningtowerofpizza/\" target=\"_blank\">The Leaning Tower of Pizza\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/leaningtoweroakland/\" target=\"_blank\">@leaningtoweroakland\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112162\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/510pizza.jpg\" alt=\"A slice of the namesake special and a slice of cheese from Oakland's Five10 Pizza.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of the namesake special and a slice of cheese from Oakland's Five10 Pizza. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last year, downtown Oakland’s Hi Life pizza changed ownership after a \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/04/20/in-the-wake-of-controversy-hi-life-reopens-under-new-management\" target=\"_blank\">racially charged dustup\u003c/a> involving neighboring club Vinyl/Venue. The new owner, Bissap Baobab’s Marco Senghor, changed the name to \u003cstrong>Five 10 Pizza\u003c/strong> but kept it largely the same, if slightly less scrappy: there’s still the same collection of pinball and Big Buck Hunter machines, the same graffiti in the bathroom, the same affordable beer selections. (They’ve also maintained its late hours, making it an ideal place to end a night of drinking or a place to stop by after a red eye flight from the Oakland airport). Over a soundtrack of Chingy and 2003 Beyonce, I tried a salty, satisfying cheese slice, plate-collapsingly weighty and so large it necessitated folding. In addition to the classics, there’s an impressive selection of specialty pies available by the slice--including a bizarre sounding one with salmon and sour cream. Their namesake specialty pizza was topped with a deli counter’s worth of meat, with Merguez sausage, ground beef, flavorful duck bacon, mushrooms and sundried tomatoes mixing into a rich, well-contrasted upgrade to a traditional meat lover’s pie.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/five10-pizza-oakland\" target=\"_blank\">\u003cstrong>Five 10 Pizza\u003c/strong>\u003c/a>\u003cbr>\n400 15th St [\u003ca href=\"https://goo.gl/maps/9FmaYunRrgs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-1585\u003cbr>\nHours: Mon-Fri, 10am-1pm and 3pm-12am; Sat, 4pm-2am; Sun, 4pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Five10-Pizza-280382618766463/\" target=\"_blank\">Five10 Pizza\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112163\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/artichoke.jpg\" alt=\"A slice of artichoke and a slice of cheese from Artichoke Basille.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of artichoke and a slice of cheese from Artichoke Basille. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Artichoke Basille\u003c/strong> is the ideal student pizza place: cheap, steps from campus and open late. And lucky for the non-students among us, it’s tasty enough to warrant a trip to the always busy Durant and Telegraph intersection. It’s the first West Coast location of a popular New York chain, owned by Jim Trevor, Sal Basille and Francis Garcia, and has a cult following that includes \u003ca href=\"http://nymag.com/restaurants/reviews/underground/45775/\" target=\"_blank\">at least one Rolling Stone\u003c/a>. On a recent busy weekend, I waited behind groups of visiting families and frat bros on their way to a football game (the man in front of me ended his phone call with a crisp, hopeful “Go Bears!”) to order the star dish: artichoke pizza. The best, and perhaps only, way to describe it is artichoke dip on pizza. You’ll probably know immediately if that appeals to you, and if you’re doubtful, know that it’s very, very good. It has a thicker crust than the margarita slice--cracker thin and pleasant--a necessary measure to contain the sauce, rich and decadent despite the presence of artichokes and spinach. It’s not a place to linger, as there's barely any seating, and a terrifying portrait of the Kennedy brothers where John’s eyes seem to follow you around. But wherever you take it, ensure that you can stay there for a while, as the artichoke pizza’s soporific effects rival Ambien's.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.artichokepizza.com/berkeley.html\" target=\"_blank\">\u003cstrong>Artichoke Basille's Pizza\u003c/strong>\u003c/a>\u003cbr>\n2590 Durant Ave [\u003ca href=\"https://goo.gl/maps/JxCjSVmPnUS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 705-1266\u003cbr>\nHours: Sun-Thu, 11-2am; Fri-Sat, 11am-3am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/artichokecal\" target=\"_blank\">Artichoke Basille's Pizza, Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/artichokecal\" target=\"_blank\">@ArtichokeCal\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/artichokepizza/?hl=en\" target=\"_blank\">@artichokepizza\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Taste Test Guide: The Vinegary World of Kombucha",
"title": "Taste Test Guide: The Vinegary World of Kombucha",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While kombucha might seem like just another trendy food beloved by the Whole Foods set, the vinegary, fizzy drink made from fermented tea has a surprisingly long history. It’s been consumed across the world, from Japan to Germany, and while no one is entirely certain where it was invented, most theorize that it originated in China \u003ca href=\"http://www.seedsofhealth.co.uk/fermenting/kombucha.shtml\" target=\"_blank\">around 221 BCE\u003c/a>.\u003c/p>\n\u003cp>When kombucha came to the US in the early 90s, people were intrigued--and started assigning it health benefits big and small. Some were convinced it \u003ca href=\"https://www.mskcc.org/cancer-care/integrative-medicine/herbs/kombucha\" target=\"_blank\">cured cancer\u003c/a>. Patients with HIV and AIDS \u003ca href=\"http://articles.latimes.com/1994-12-13/news/ls-8387_1_kombucha-tea\" target=\"_blank\">drank it \u003c/a>believing it could help their weakened immune systems. Others simply deemed it a great \u003ca href=\"http://www.popsugar.com/fitness/Kombucha-Hangover-41670750\" target=\"_blank\">hangover cure\u003c/a>. Kombucha’s mainstream rise in the early 2000s came at the same time we started getting \u003ca href=\"https://www.google.com/trends/explore?q=gut%20health\" target=\"_blank\">obsessed \u003c/a>with the state of our gut, and kombucha appeared to be a promising solution: it’s made from a SCOBY (a “symbiotic colony of bacteria and yeast”) that’s comprised of probiotics, which proponents say aid digestion. Kombucha’s popularity also coincided with \u003ca href=\"http://fortune.com/2016/03/29/soda-sales-drop-11th-year/\" target=\"_blank\">declining rates of soda consumption\u003c/a>--for the health conscious consumer, the fizzy, lightly sweetened kombucha made a great alternative to Diet Coke.\u003c/p>\n\u003cp>While you’ll find plenty \u003ca href=\"http://wellnessmama.com/23994/kombucha-benefits/\" target=\"_blank\">kombucha devotees\u003c/a>, most doctors agree that it doesn’t do much. It can even be dangerous: in 1995, an Iowa woman who drank kombucha daily died after a buildup of acid, and doctors \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/00039742.htm\" target=\"_blank\">blamed it on the kombucha\u003c/a>. A 2003 German \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/12808367\" target=\"_blank\">survey of research\u003c/a> on the drink concluded, “On the basis of these data it was concluded that the largely undetermined benefits do not outweigh the documented risks of kombucha. It can therefore not be recommended for therapeutic use.” (The Mayo Clinic \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-answers/kombucha-tea/faq-20058126\" target=\"_blank\">feels similarly\u003c/a>.) If you brew it at home, there’s also a high risk of contamination and dangerous bacteria. And thanks to the fermentation process, it’s slightly alcoholic, which has caused controversy: in 2010, Whole Foods temporarily pulled bottles from stores after discovering that some varieties had up to 3% alcohol by volume. (When Lindsay Lohan’s alcohol monitoring ankle-bracelet went off, she \u003ca href=\"https://twitter.com/lindsaylohan/status/17286529690\" target=\"_blank\">blamed kombucha\u003c/a>).\u003c/p>\n\u003cp>But despite the lack of evidence for its claims, kombucha hasn’t disappeared into the former food trend graveyard with Jell-O salad and bacon chocolate. In the Bay Area (where the New York Times set a \u003ca href=\"http://www.nytimes.com/2010/03/25/fashion/25Tea.html\" target=\"_blank\">2010 trend article\u003c/a> about the drink’s resurgence) you can get kombucha \u003ca href=\"https://www.yelp.com/search?find_desc=kombucha+on+tap&find_loc=San+Francisco%2C+CA\" target=\"_blank\">on tap\u003c/a> at \u003ca href=\"https://www.yelp.com/search?find_desc=Kombucha+On+Tap&find_loc=Berkeley%2C+CA\" target=\"_blank\">several cafes\u003c/a>, and there continues to be a \u003ca href=\"https://sfbay.craigslist.org/search/sss?sort=rel&query=kombucha\" target=\"_blank\">healthy Craigslist market\u003c/a> for the terrifying-looking “mother” required to start making it at home. We’ve rounded up 6 popular brands easily accessible in the Bay Area (we shopped at Whole Foods and Berkeley Bowl)--if we missed your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_112008\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1893.jpg\" alt=\"Lev's Original Kombucha.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lev's Original Kombucha. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lev Kilun grew up in Uzbekistan, where kombucha was--in his words--an “\u003ca href=\"http://www.nytimes.com/2010/03/25/fashion/25Tea.html\" target=\"_blank\">old woman’s drink\u003c/a>.” He started brewing it in his Treasure Island kitchen in 2006, and was one of the first in the Bay Area to sell bottles of the stuff. His \u003ca href=\"http://www.levsoriginal.com/\" target=\"_blank\">original flavor\u003c/a> ($2.99), made of green tea, is mild and good for kombucha neophytes; it’s balanced, not too vinegary or sweet with 5 grams of sugar.\u003c/p>\n\u003cfigure id=\"attachment_112012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112012\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1905.jpg\" alt=\"Marin Kombucha's Pinot Sage kombucha.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marin Kombucha's Pinot Sage kombucha. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://marinkombucha.com/\" target=\"_blank\">Marin Kombucha\u003c/a> started producing kombucha last year, and sets themselves apart by taking a wine-like approach, using local, organic ingredients and aging their kombucha in oak bottles. The pinot sage ($3.99) is very sweet despite only containing 2 grams of sugar, with a hint of earthy sage cutting the sweetness.\u003c/p>\n\u003cfigure id=\"attachment_112011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1902.jpg\" alt=\"Revive Kombucha's Tropic Wonder.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Revive Kombucha's Tropic Wonder. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma County’s \u003ca href=\"https://www.revivekombucha.com/\" target=\"_blank\">Revive Kombucha\u003c/a> has been producing their line of kombuchas since 2010, and they’re good at branding: my bottle of the seasonal Tropical Wonder ($5.99, including a $2 bottle deposit) spun a charming story about relaxing at the beach. Taking a sip was like drinking a funky Orange Julius, with the Earl Gray foundation balancing the sweet mix of orange and vanilla. Despite its relatively high sugar content (8 grams), it’s decadent tasting but not cloying, thanks to a subtle hint of cayenne.\u003c/p>\n\u003cfigure id=\"attachment_112013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112013\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1910.jpg\" alt=\"Kevita's Chili Ginger Lime tonic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kevita's Chili Ginger Lime tonic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oxnard-based \u003ca href=\"http://kevita.com/\" target=\"_blank\">Kevita\u003c/a> offers a variety of gut improving drinks, including kombucha and a series of “cleansing probiotic” tonics. (Since it’s not tea based, they fall under the ambiguous umbrella of being a tonic, not kombucha.) But the tonics do contain a proprietary probiotic culture, so you’re still getting some gut-healthy benefits--the label ominously promises “cleaning to the core.” The chili ginger lime flavor ($2.84) is surprisingly mild and not carbonated, tasting mostly like apple cider vinegar (the second ingredient) than chili or lime. It’s organic and the 2 grams of sugar come from stevia, not sugar.\u003c/p>\n\u003cfigure id=\"attachment_112010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1900.jpg\" alt=\"Dr. Kefir's Elderberry Passion probiotic beverage.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dr. Kefir's Elderberry Passion probiotic beverage. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The organic kefir drinks from Santa Cruz’s \u003ca href=\"http://santacruznews.org/food/dr-kefirs-parners-with-verve-coffee-roasters/\" target=\"_blank\">Dr. Kefir\u003c/a> aren’t tea based like a kombucha, but are instead made from water kefir crystals. Kefir is a \u003ca href=\"http://www.glamour.com/story/what-is-kombucha-kefir\" target=\"_blank\">better source of probiotics\u003c/a> than kombucha, so it's a great alternative if you don’t want kombucha’s caffeine but still want its gut-healing benefits. The beautifully colored Elderberry Passion Fruit ($4.44) tastes mostly like raspberry, which overwhelms the elderberry, but the passion fruit adds a bit of tang. It’s sweet (8.75 grams of sugar) from cane sugar and figs and while it has a vinegary funk, it’s still fairly mellow.\u003c/p>\n\u003cfigure id=\"attachment_112007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1868.jpg\" alt=\"House Kombucha's Ginger Fire.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House Kombucha's Ginger Fire. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The $3.55 Ginger Fire kombucha from San Leandro’s \u003ca href=\"http://housekombucha.com/\" target=\"_blank\">House Kombucha \u003c/a>(who donates 5% of their profits to local charities) is unique, from the Bahá'u'lláh quote on the bottle to its impressively sinus-clearing spice level: it’s way spicier than Kevita’s, and is rounded out with a hearty amount of lemon. It’s not too sweet, with it's low sugar (4 grams) and low caffeine content (it's made from green tea) making it a subtly warming option.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Kombucha isn't going away anytime soon--here's our review of six varieties of the fermented beverage.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While kombucha might seem like just another trendy food beloved by the Whole Foods set, the vinegary, fizzy drink made from fermented tea has a surprisingly long history. It’s been consumed across the world, from Japan to Germany, and while no one is entirely certain where it was invented, most theorize that it originated in China \u003ca href=\"http://www.seedsofhealth.co.uk/fermenting/kombucha.shtml\" target=\"_blank\">around 221 BCE\u003c/a>.\u003c/p>\n\u003cp>When kombucha came to the US in the early 90s, people were intrigued--and started assigning it health benefits big and small. Some were convinced it \u003ca href=\"https://www.mskcc.org/cancer-care/integrative-medicine/herbs/kombucha\" target=\"_blank\">cured cancer\u003c/a>. Patients with HIV and AIDS \u003ca href=\"http://articles.latimes.com/1994-12-13/news/ls-8387_1_kombucha-tea\" target=\"_blank\">drank it \u003c/a>believing it could help their weakened immune systems. Others simply deemed it a great \u003ca href=\"http://www.popsugar.com/fitness/Kombucha-Hangover-41670750\" target=\"_blank\">hangover cure\u003c/a>. Kombucha’s mainstream rise in the early 2000s came at the same time we started getting \u003ca href=\"https://www.google.com/trends/explore?q=gut%20health\" target=\"_blank\">obsessed \u003c/a>with the state of our gut, and kombucha appeared to be a promising solution: it’s made from a SCOBY (a “symbiotic colony of bacteria and yeast”) that’s comprised of probiotics, which proponents say aid digestion. Kombucha’s popularity also coincided with \u003ca href=\"http://fortune.com/2016/03/29/soda-sales-drop-11th-year/\" target=\"_blank\">declining rates of soda consumption\u003c/a>--for the health conscious consumer, the fizzy, lightly sweetened kombucha made a great alternative to Diet Coke.\u003c/p>\n\u003cp>While you’ll find plenty \u003ca href=\"http://wellnessmama.com/23994/kombucha-benefits/\" target=\"_blank\">kombucha devotees\u003c/a>, most doctors agree that it doesn’t do much. It can even be dangerous: in 1995, an Iowa woman who drank kombucha daily died after a buildup of acid, and doctors \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/00039742.htm\" target=\"_blank\">blamed it on the kombucha\u003c/a>. A 2003 German \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/12808367\" target=\"_blank\">survey of research\u003c/a> on the drink concluded, “On the basis of these data it was concluded that the largely undetermined benefits do not outweigh the documented risks of kombucha. It can therefore not be recommended for therapeutic use.” (The Mayo Clinic \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-answers/kombucha-tea/faq-20058126\" target=\"_blank\">feels similarly\u003c/a>.) If you brew it at home, there’s also a high risk of contamination and dangerous bacteria. And thanks to the fermentation process, it’s slightly alcoholic, which has caused controversy: in 2010, Whole Foods temporarily pulled bottles from stores after discovering that some varieties had up to 3% alcohol by volume. (When Lindsay Lohan’s alcohol monitoring ankle-bracelet went off, she \u003ca href=\"https://twitter.com/lindsaylohan/status/17286529690\" target=\"_blank\">blamed kombucha\u003c/a>).\u003c/p>\n\u003cp>But despite the lack of evidence for its claims, kombucha hasn’t disappeared into the former food trend graveyard with Jell-O salad and bacon chocolate. In the Bay Area (where the New York Times set a \u003ca href=\"http://www.nytimes.com/2010/03/25/fashion/25Tea.html\" target=\"_blank\">2010 trend article\u003c/a> about the drink’s resurgence) you can get kombucha \u003ca href=\"https://www.yelp.com/search?find_desc=kombucha+on+tap&find_loc=San+Francisco%2C+CA\" target=\"_blank\">on tap\u003c/a> at \u003ca href=\"https://www.yelp.com/search?find_desc=Kombucha+On+Tap&find_loc=Berkeley%2C+CA\" target=\"_blank\">several cafes\u003c/a>, and there continues to be a \u003ca href=\"https://sfbay.craigslist.org/search/sss?sort=rel&query=kombucha\" target=\"_blank\">healthy Craigslist market\u003c/a> for the terrifying-looking “mother” required to start making it at home. We’ve rounded up 6 popular brands easily accessible in the Bay Area (we shopped at Whole Foods and Berkeley Bowl)--if we missed your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_112008\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1893.jpg\" alt=\"Lev's Original Kombucha.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lev's Original Kombucha. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lev Kilun grew up in Uzbekistan, where kombucha was--in his words--an “\u003ca href=\"http://www.nytimes.com/2010/03/25/fashion/25Tea.html\" target=\"_blank\">old woman’s drink\u003c/a>.” He started brewing it in his Treasure Island kitchen in 2006, and was one of the first in the Bay Area to sell bottles of the stuff. His \u003ca href=\"http://www.levsoriginal.com/\" target=\"_blank\">original flavor\u003c/a> ($2.99), made of green tea, is mild and good for kombucha neophytes; it’s balanced, not too vinegary or sweet with 5 grams of sugar.\u003c/p>\n\u003cfigure id=\"attachment_112012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112012\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1905.jpg\" alt=\"Marin Kombucha's Pinot Sage kombucha.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marin Kombucha's Pinot Sage kombucha. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://marinkombucha.com/\" target=\"_blank\">Marin Kombucha\u003c/a> started producing kombucha last year, and sets themselves apart by taking a wine-like approach, using local, organic ingredients and aging their kombucha in oak bottles. The pinot sage ($3.99) is very sweet despite only containing 2 grams of sugar, with a hint of earthy sage cutting the sweetness.\u003c/p>\n\u003cfigure id=\"attachment_112011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1902.jpg\" alt=\"Revive Kombucha's Tropic Wonder.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Revive Kombucha's Tropic Wonder. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma County’s \u003ca href=\"https://www.revivekombucha.com/\" target=\"_blank\">Revive Kombucha\u003c/a> has been producing their line of kombuchas since 2010, and they’re good at branding: my bottle of the seasonal Tropical Wonder ($5.99, including a $2 bottle deposit) spun a charming story about relaxing at the beach. Taking a sip was like drinking a funky Orange Julius, with the Earl Gray foundation balancing the sweet mix of orange and vanilla. Despite its relatively high sugar content (8 grams), it’s decadent tasting but not cloying, thanks to a subtle hint of cayenne.\u003c/p>\n\u003cfigure id=\"attachment_112013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112013\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1910.jpg\" alt=\"Kevita's Chili Ginger Lime tonic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kevita's Chili Ginger Lime tonic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oxnard-based \u003ca href=\"http://kevita.com/\" target=\"_blank\">Kevita\u003c/a> offers a variety of gut improving drinks, including kombucha and a series of “cleansing probiotic” tonics. (Since it’s not tea based, they fall under the ambiguous umbrella of being a tonic, not kombucha.) But the tonics do contain a proprietary probiotic culture, so you’re still getting some gut-healthy benefits--the label ominously promises “cleaning to the core.” The chili ginger lime flavor ($2.84) is surprisingly mild and not carbonated, tasting mostly like apple cider vinegar (the second ingredient) than chili or lime. It’s organic and the 2 grams of sugar come from stevia, not sugar.\u003c/p>\n\u003cfigure id=\"attachment_112010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1900.jpg\" alt=\"Dr. Kefir's Elderberry Passion probiotic beverage.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dr. Kefir's Elderberry Passion probiotic beverage. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The organic kefir drinks from Santa Cruz’s \u003ca href=\"http://santacruznews.org/food/dr-kefirs-parners-with-verve-coffee-roasters/\" target=\"_blank\">Dr. Kefir\u003c/a> aren’t tea based like a kombucha, but are instead made from water kefir crystals. Kefir is a \u003ca href=\"http://www.glamour.com/story/what-is-kombucha-kefir\" target=\"_blank\">better source of probiotics\u003c/a> than kombucha, so it's a great alternative if you don’t want kombucha’s caffeine but still want its gut-healing benefits. The beautifully colored Elderberry Passion Fruit ($4.44) tastes mostly like raspberry, which overwhelms the elderberry, but the passion fruit adds a bit of tang. It’s sweet (8.75 grams of sugar) from cane sugar and figs and while it has a vinegary funk, it’s still fairly mellow.\u003c/p>\n\u003cfigure id=\"attachment_112007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1868.jpg\" alt=\"House Kombucha's Ginger Fire.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House Kombucha's Ginger Fire. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The $3.55 Ginger Fire kombucha from San Leandro’s \u003ca href=\"http://housekombucha.com/\" target=\"_blank\">House Kombucha \u003c/a>(who donates 5% of their profits to local charities) is unique, from the Bahá'u'lláh quote on the bottle to its impressively sinus-clearing spice level: it’s way spicier than Kevita’s, and is rounded out with a hearty amount of lemon. It’s not too sweet, with it's low sugar (4 grams) and low caffeine content (it's made from green tea) making it a subtly warming option.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide: Five Third-Wave Coffee Shops in San Francisco",
"title": "Bay Area Bites Guide: Five Third-Wave Coffee Shops in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Move over Peet’s and Starbucks. The third wave of coffee, epitomized by transparency around origins and processing methods, light roast profiles, latte art, and made-to-order pour-overs is taking over San Francisco. Once viewed as a commodity, relatively homogenous and inexpensive, coffee is now an artisanal beverage, one that you might have to wait in a long line and pay upwards of $4 for, just for drip. But when you think about the trajectory of coffee, from seed to cup, as industry folks say, it all makes more sense—the price, if not the cult mentality. These five coffee shops get it all right: great sourcing, conscious roasting, careful preparation, friendly service. And they aren’t the only ones; they’re just the ones I’ve had a chance to enjoy over the last month.\u003c/p>\n\u003ch2>Linea Caffe\u003c/h2>\n\u003cfigure id=\"attachment_111853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_coffee-1920.jpg\" alt=\"Linea cappuccino\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Linea Caffe\u003c/strong> is a tiny corner store, first famous for its waffles, with just a few tables outside on the sidewalk. Inside, master roaster Andrew Barnett, who founded Linea in 2013, is best known for his finesse with espresso roasts, and while there’s an Italian bent to his reputation, frankly, he produces coffees with much more nuance and complexity than the average espresso you’ll find in Italy these days, valuing the beans’ inherent sweetness and specific terroir. Currently on offer for drip are single-origin coffees from Guatemala and Colombia. And if you must drink decaf, this is the place. Barnett blends Swiss water-processed beans from El Salvador and Ethiopia and roasts them to produce a sweet, balanced, even floral cup. An added pleasure is the Heath ceramic mugs the coffees are served in.\u003c/p>\n\u003cfigure id=\"attachment_111855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_int-1920.jpg\" alt=\"Linea interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_ext-1920.jpg\" alt=\"Linea exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lineacaffe.com/\" target=\"_blank\">\u003cstrong>Linea Caffe\u003c/strong>\u003c/a>\u003cbr>\n3417 18\u003csup>th\u003c/sup> St. [\u003ca href=\"http://goo.gl/rDa4le\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 590-3011\u003cbr>\nHours: Mon-Fri, 7am-6pm; Sat-Sun, 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Linea-Caffe-403298279767130\" target=\"_blank\">Linea Caffe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/linea_caffe\" target=\"_blank\">@linea_caffe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/lineacaffe/\" target=\"_blank\">lineacaffe\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Stanza\u003c/h2>\n\u003cfigure id=\"attachment_111856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_coffee-new.jpg\" alt=\"Stanza cappuccino\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Stanza\u003c/strong> is a dimly lit, cozy space, a welcoming respite on a sunny day, especially for its compelling local art exhibits hanging on the walls and its rotating selection of nearby roaster Turning Point’s fine coffees, where roaster Dustin DeMers approaches each coffee creatively and with an appreciation of its origin. Stanza is the only shop on this list that serves coffee roasted by others, allowing a focus on preparation of coffee drinks and service. The morning I stopped in for a cappuccino, I inquired about the Turning Point Gesha, a rare and expensive coffee variety grown mostly in Panama. This version, which is almost certainly sold out by now, was a natural-processed coffee, meaning the coffee cherries were dried whole, as opposed to being pulped, washed and dried. Because it’s typically light-roasted, it’s an unusual choice for an espresso drink, but it actually presented beautifully in milk, which muted its brightness a bit, but enhanced its chocolate tones. And I was only charged for a regular cappuccino, despite the fact that Gesha coffees sell for up to $50 per 12-ounce bag.\u003c/p>\n\u003cfigure id=\"attachment_111858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_int-1920.jpg\" alt=\"Stanza interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_ext-1920.jpg\" alt=\"Stanza exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111857\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stanzasf.com/\" target=\"_blank\">\u003cstrong>Stanza Coffee\u003c/strong>\u003c/a>\u003cbr>\n3126 16\u003csup>th\u003c/sup> St. [\u003ca href=\"http://goo.gl/rfP7mR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 553-8966\u003cbr>\nHours: Mon-Fri, 7am-6pm; Sat-Sun, 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/stanzasf\" target=\"_blank\">Stanza Coffee Bar\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/stanzacoffeebar/\" target=\"_blank\">StanzaCoffeeBar\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Four Barrel\u003c/h2>\n\u003cfigure id=\"attachment_111861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_coffee-1920.jpg\" alt=\"Four Barrel cappuccino\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Entering \u003cstrong>Four Barrel\u003c/strong>’s roaster and café in the Mission is a little like landing on the set of a Willy Wonka production. The highly stylized space, with an eye toward those for whom coffee is an aesthetic principle more than a wake-up beverage, is roastery in back, café in front, with options for espresso drinks (made with organic, cream-top San Benoit milk) in one line and a slow bar for multiple methods of drip coffees in another, with a tasteful retail display on the side. You can’t go wrong here, unless you’re in a hurry. It’s an experience to be savored, and the people-watching is museum caliber. It’s also possible to get a sense of the roasting operation, which centers on a vintage German roaster that seals the deal on this spot’s hipster cred. Despite all that (or because of it?), the servers are as friendly as can be, happy to explain any lingo to newcomers.\u003c/p>\n\u003cfigure id=\"attachment_111848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_shop-1920.jpg\" alt=\"Four Barrel coffee on shelf in shop\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111848\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel coffee on shelf in shop\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_int-1920.jpg\" alt=\"Four Barrel interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111847\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel interior\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">\u003cstrong>Four Barrel Coffee\u003c/strong>\u003c/a>\u003cbr>\n375 Valencia St. [\u003ca href=\"http://goo.gl/XDcTPX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 252-0800\u003cbr>\nHours: Daily, 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Four-Barrel-Coffee/111745868854244\" target=\"_blank\">Four Barrel Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fourbarrel\" target=\"_blank\">@fourbarrel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fourbarrelcoffee/\" target=\"_blank\">fourbarrelcoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Acre Coffee\u003c/h2>\n\u003cfigure id=\"attachment_111849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Acre_coffee-1920.jpg\" alt=\"Acre cappuccino\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acre cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Acre\u003c/strong> in San Francisco is the urban branch of a Petaluma coffee roaster that was an immediate hit after it took off in 2011, mostly for its single-origin, very small-lot coffees roasted light to medium, but also for its relaxed, rustic vibe. The SF shop is more of a gun-metal gray and sleek white experience, but nonetheless casual. Whether intentional or not, latte art here is sort of anti-hipster, with a simple circle of foam on top, as opposed to the typical fancy milk-flora. I can’t confirm that this is consistently the case at this branch—perhaps the barista just didn’t know how to make swirly flowers or hearts—but it was kind of refreshing, with an uncompetitive air. And delicious, too, of course.\u003c/p>\n\u003cfigure id=\"attachment_111850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Acre_int-1920.jpg\" alt=\"Acre interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acre interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.acrecoffee.com/\" target=\"_blank\">\u003cstrong>Acre Coffee\u003c/strong>\u003c/a>\u003cbr>\n525 Golden Gate Ave. [\u003ca href=\"http://goo.gl/HSvS24\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 431-4421\u003cbr>\nHours: Mon-Fri, 7am-4pm; closed Sat-Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AcreCoffee?fref=ts\" target=\"_blank\">Acre Coffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/acrecoffee/\" target=\"_blank\">acrecoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Hearth\u003c/h2>\n\u003cfigure id=\"attachment_111851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hearth_coffee-1920.jpg\" alt=\"Hearth cappuccino\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-111851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hearth cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hearth\u003c/strong> is the place to go when you want food with your coffee. Their website indicates that they’re a roaster first, but when you walk in the light-filled Castro shop, the first hit is, most certainly, “bakery.” And it would be a crime to leave without at least one homemade butter croissant, brie en croûte, or wild boar Danish, all made daily on site using Giusto’s organic flours. No apologies for this digression, but Hearth is also a destination coffee-roaster, with a rotating selection of origins, all roasted to medium, as opposed to usual third-wave tendency toward light. Medium roasts are particularly good for espresso drinks, but also show off, and sometimes tame, the fruit-forward presentation of natural-processed coffees, such as the single-farm Ethiopia I recently had there. (Cooperatively produced, rather than single-farm, coffees are the norm in Ethiopia, so this was a chance to try a coffee whose lineage was tightly controlled all along the way.) And I left with a loaf of pain au levain and couple of salt bagels, to boot.\u003c/p>\n\u003cfigure id=\"attachment_111852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hearth_ext-1920.jpg\" alt=\"Hearth exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hearth exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hearthsf.com/\" target=\"_blank\">\u003cstrong>Hearth\u003c/strong>\u003c/a>\u003cbr>\n3985 17\u003csup>th\u003c/sup> St\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"http://goo.gl/3ron43\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: n/a\u003cbr>\nHours: Mon-Tue, 7am-3pm; Wed-Fri, 7am-9:30pm; Sat-Sun, 8am-6pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hearthcoffee\" target=\"_blank\">@hearthcoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Move over Peet’s and Starbucks. The third wave of coffee, epitomized by transparency around origins and processing methods, light roast profiles, latte art, and made-to-order pour-overs is taking over San Francisco. Once viewed as a commodity, relatively homogenous and inexpensive, coffee is now an artisanal beverage, one that you might have to wait in a long line and pay upwards of $4 for, just for drip. But when you think about the trajectory of coffee, from seed to cup, as industry folks say, it all makes more sense—the price, if not the cult mentality. These five coffee shops get it all right: great sourcing, conscious roasting, careful preparation, friendly service. And they aren’t the only ones; they’re just the ones I’ve had a chance to enjoy over the last month.\u003c/p>\n\u003ch2>Linea Caffe\u003c/h2>\n\u003cfigure id=\"attachment_111853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_coffee-1920.jpg\" alt=\"Linea cappuccino\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Linea Caffe\u003c/strong> is a tiny corner store, first famous for its waffles, with just a few tables outside on the sidewalk. Inside, master roaster Andrew Barnett, who founded Linea in 2013, is best known for his finesse with espresso roasts, and while there’s an Italian bent to his reputation, frankly, he produces coffees with much more nuance and complexity than the average espresso you’ll find in Italy these days, valuing the beans’ inherent sweetness and specific terroir. Currently on offer for drip are single-origin coffees from Guatemala and Colombia. And if you must drink decaf, this is the place. Barnett blends Swiss water-processed beans from El Salvador and Ethiopia and roasts them to produce a sweet, balanced, even floral cup. An added pleasure is the Heath ceramic mugs the coffees are served in.\u003c/p>\n\u003cfigure id=\"attachment_111855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_int-1920.jpg\" alt=\"Linea interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_ext-1920.jpg\" alt=\"Linea exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lineacaffe.com/\" target=\"_blank\">\u003cstrong>Linea Caffe\u003c/strong>\u003c/a>\u003cbr>\n3417 18\u003csup>th\u003c/sup> St. [\u003ca href=\"http://goo.gl/rDa4le\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 590-3011\u003cbr>\nHours: Mon-Fri, 7am-6pm; Sat-Sun, 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Linea-Caffe-403298279767130\" target=\"_blank\">Linea Caffe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/linea_caffe\" target=\"_blank\">@linea_caffe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/lineacaffe/\" target=\"_blank\">lineacaffe\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Stanza\u003c/h2>\n\u003cfigure id=\"attachment_111856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_coffee-new.jpg\" alt=\"Stanza cappuccino\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Stanza\u003c/strong> is a dimly lit, cozy space, a welcoming respite on a sunny day, especially for its compelling local art exhibits hanging on the walls and its rotating selection of nearby roaster Turning Point’s fine coffees, where roaster Dustin DeMers approaches each coffee creatively and with an appreciation of its origin. Stanza is the only shop on this list that serves coffee roasted by others, allowing a focus on preparation of coffee drinks and service. The morning I stopped in for a cappuccino, I inquired about the Turning Point Gesha, a rare and expensive coffee variety grown mostly in Panama. This version, which is almost certainly sold out by now, was a natural-processed coffee, meaning the coffee cherries were dried whole, as opposed to being pulped, washed and dried. Because it’s typically light-roasted, it’s an unusual choice for an espresso drink, but it actually presented beautifully in milk, which muted its brightness a bit, but enhanced its chocolate tones. And I was only charged for a regular cappuccino, despite the fact that Gesha coffees sell for up to $50 per 12-ounce bag.\u003c/p>\n\u003cfigure id=\"attachment_111858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_int-1920.jpg\" alt=\"Stanza interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_ext-1920.jpg\" alt=\"Stanza exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111857\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stanzasf.com/\" target=\"_blank\">\u003cstrong>Stanza Coffee\u003c/strong>\u003c/a>\u003cbr>\n3126 16\u003csup>th\u003c/sup> St. [\u003ca href=\"http://goo.gl/rfP7mR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 553-8966\u003cbr>\nHours: Mon-Fri, 7am-6pm; Sat-Sun, 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/stanzasf\" target=\"_blank\">Stanza Coffee Bar\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/stanzacoffeebar/\" target=\"_blank\">StanzaCoffeeBar\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Four Barrel\u003c/h2>\n\u003cfigure id=\"attachment_111861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_coffee-1920.jpg\" alt=\"Four Barrel cappuccino\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Entering \u003cstrong>Four Barrel\u003c/strong>’s roaster and café in the Mission is a little like landing on the set of a Willy Wonka production. The highly stylized space, with an eye toward those for whom coffee is an aesthetic principle more than a wake-up beverage, is roastery in back, café in front, with options for espresso drinks (made with organic, cream-top San Benoit milk) in one line and a slow bar for multiple methods of drip coffees in another, with a tasteful retail display on the side. You can’t go wrong here, unless you’re in a hurry. It’s an experience to be savored, and the people-watching is museum caliber. It’s also possible to get a sense of the roasting operation, which centers on a vintage German roaster that seals the deal on this spot’s hipster cred. Despite all that (or because of it?), the servers are as friendly as can be, happy to explain any lingo to newcomers.\u003c/p>\n\u003cfigure id=\"attachment_111848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_shop-1920.jpg\" alt=\"Four Barrel coffee on shelf in shop\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111848\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel coffee on shelf in shop\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_int-1920.jpg\" alt=\"Four Barrel interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111847\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel interior\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">\u003cstrong>Four Barrel Coffee\u003c/strong>\u003c/a>\u003cbr>\n375 Valencia St. [\u003ca href=\"http://goo.gl/XDcTPX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 252-0800\u003cbr>\nHours: Daily, 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Four-Barrel-Coffee/111745868854244\" target=\"_blank\">Four Barrel Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fourbarrel\" target=\"_blank\">@fourbarrel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fourbarrelcoffee/\" target=\"_blank\">fourbarrelcoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Acre Coffee\u003c/h2>\n\u003cfigure id=\"attachment_111849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Acre_coffee-1920.jpg\" alt=\"Acre cappuccino\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acre cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Acre\u003c/strong> in San Francisco is the urban branch of a Petaluma coffee roaster that was an immediate hit after it took off in 2011, mostly for its single-origin, very small-lot coffees roasted light to medium, but also for its relaxed, rustic vibe. The SF shop is more of a gun-metal gray and sleek white experience, but nonetheless casual. Whether intentional or not, latte art here is sort of anti-hipster, with a simple circle of foam on top, as opposed to the typical fancy milk-flora. I can’t confirm that this is consistently the case at this branch—perhaps the barista just didn’t know how to make swirly flowers or hearts—but it was kind of refreshing, with an uncompetitive air. And delicious, too, of course.\u003c/p>\n\u003cfigure id=\"attachment_111850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Acre_int-1920.jpg\" alt=\"Acre interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acre interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.acrecoffee.com/\" target=\"_blank\">\u003cstrong>Acre Coffee\u003c/strong>\u003c/a>\u003cbr>\n525 Golden Gate Ave. [\u003ca href=\"http://goo.gl/HSvS24\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 431-4421\u003cbr>\nHours: Mon-Fri, 7am-4pm; closed Sat-Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AcreCoffee?fref=ts\" target=\"_blank\">Acre Coffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/acrecoffee/\" target=\"_blank\">acrecoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Hearth\u003c/h2>\n\u003cfigure id=\"attachment_111851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hearth_coffee-1920.jpg\" alt=\"Hearth cappuccino\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-111851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hearth cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hearth\u003c/strong> is the place to go when you want food with your coffee. Their website indicates that they’re a roaster first, but when you walk in the light-filled Castro shop, the first hit is, most certainly, “bakery.” And it would be a crime to leave without at least one homemade butter croissant, brie en croûte, or wild boar Danish, all made daily on site using Giusto’s organic flours. No apologies for this digression, but Hearth is also a destination coffee-roaster, with a rotating selection of origins, all roasted to medium, as opposed to usual third-wave tendency toward light. Medium roasts are particularly good for espresso drinks, but also show off, and sometimes tame, the fruit-forward presentation of natural-processed coffees, such as the single-farm Ethiopia I recently had there. (Cooperatively produced, rather than single-farm, coffees are the norm in Ethiopia, so this was a chance to try a coffee whose lineage was tightly controlled all along the way.) And I left with a loaf of pain au levain and couple of salt bagels, to boot.\u003c/p>\n\u003cfigure id=\"attachment_111852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hearth_ext-1920.jpg\" alt=\"Hearth exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hearth exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hearthsf.com/\" target=\"_blank\">\u003cstrong>Hearth\u003c/strong>\u003c/a>\u003cbr>\n3985 17\u003csup>th\u003c/sup> St\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"http://goo.gl/3ron43\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: n/a\u003cbr>\nHours: Mon-Tue, 7am-3pm; Wed-Fri, 7am-9:30pm; Sat-Sun, 8am-6pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hearthcoffee\" target=\"_blank\">@hearthcoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>This article was originally published Aug. 2016. It was updated Jan. 2020.\u003c/em>\u003c/p>\n\u003cp>Healthy fast food used to seem like an oxymoron, but no more. Noticing a gap between fast food joints like McDonald's and Taco Bell and high-end restaurants like the ones reviewed by Zagat, more than a few entrepreneurs and chefs have jumped in to fill that space—often offering seasonal and local ingredients in a healthier package, but without the wait time or price tag (or frills) of their upscale competitors.\u003c/p>\n\u003cp>It's no coincidence that the number of healthy fast food restaurants is on the rise. Backed by funding and big plans, quite a few chains are busy expanding into the Bay Area, even as new one-off spots open.\u003c/p>\n\u003cp>When you're looking for a fast and healthy dinner, check out some of these delicious options. And if we missed your favorite, add it in the comments.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lemonadela.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Lemonade\u003c/strong>\u003c/a> \u003cstrong>(Multiple locations):\u003c/strong> A SoCal classic, Lemonade expanded into the Bay Area in 2016. There are now locations in Burlingame, Walnut Creek, Palo Alto and San Francisco. The food is similar to the L.A. locations, which offer ready-made dishes with local ingredients in a cafeteria setting. Go down the line and pick out your sides, meat, soups, sandwiches, and desserts. A warning: It may be fast, healthy, and tasty, but you'll want to just keep adding things to your order as you go—and those prices can add up too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tendergreens.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Tender Greens\u003c/a> (Multiple locations)\u003c/strong>: With four Bay Area locations, another opening any day in Santa Clara, Tender Greens is expanding its \"fine casual\" dining north from its Los Angeles founding. In fact, a big expansion has been in the works since the restaurant chain went through a round of investment in 2015. The idea behind Tender Greens was to offer fine dining, but without the fine dining frills or price tags. That means you should expect plates like chipotle barbeque chicken or grilled albacore—all for $12. (Each location is run independently by its own team of chefs and staff, so the menus vary.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.panerabread.com\" target=\"_blank\" rel=\"noopener noreferrer\">Panera\u003c/a> (Multiple locations)\u003c/strong>: It may be known as a bakery—and the muffins and pastries are certainly excellent—but Panera also delivers fresh sandwiches, salads, smoothies, and entrees like mac n' cheese or yogurt and granola for breakfast. While the menu at its dozen Bay Area locations does change occasionally, this is first-and-foremost a soup and salad stop. Get your soup in a bread bowl for the full bakery flavor.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.plutosfreshfood.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Pluto's\u003c/a> (Multiple locations)\u003c/strong>: Started in the Marina back in 1995, before the healthy fast food craze took hold, Pluto's can seem older and less trendy than its counterparts, but the food is just as good. (And inexpensive.) Today there are nine locations, with four in the Bay Area. Primarily known for its salad bar and carving station, Pluto's also has sides like mac n' cheese and house-made desserts. Walk down the cafeteria-style line to make your custom salad and plate, or order from the space-themed menu.\u003c/p>\n\u003cfigure id=\"attachment_111655\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n.jpg\">\u003cimg class=\"size-full wp-image-111655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n.jpg\" alt=\"Two dinners at Urban Plates\" width=\"750\" height=\"808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n-400x431.jpg 400w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two dinners at Urban Plates \u003ccite>(Courtesy of Urban Plates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://urbanplates.com\" target=\"_blank\" rel=\"noopener noreferrer\">Urban Plates\u003c/a> (Dublin and Pleasant Hill)\u003c/strong>: Another native of Southern California, Urban Plates has moved north with two locations so far. Urban Plates also operates a cafeteria-style line-up of sides, main dishes, salads, and braises. The sides tend to rotate with the seasons, while the main dishes feature things like grass-fed steaks and local pork ribs. Notably, Urban Plates also offers local beers and wine. And is well-known for its large dessert and pastry selection.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lyfekitchen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Lyfe Kitchen\u003c/a> (Palo Alto)\u003c/strong>: [CLOSED] A national company, Lyfe Kitchen was launched by two former McDonald's executives to bring sustainable and nutritional fast food to the masses. (Frozen food company Luvo was a spin-off of Lyfe.) But the company shut its Bay Area locations down in 2018. On the upside, \u003ca href=\"https://www.mendocinofarms.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Mendocino Farms\u003c/a> — which offers sandwiches, salads and soups — has been expanding around the Northern California and took over the Palo Alto spot.\u003c/p>\n\u003cfigure id=\"attachment_111651\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg\">\u003cimg class=\"size-full wp-image-111651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg\" alt=\"Brekkie Egg in the Hole, French Toast Holes, Yogurt and Granola, Fresh Fruit, Coffee, and Green Juice. \" width=\"1024\" height=\"936\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-400x366.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-800x731.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-768x702.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-960x878.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brekkie Egg in the Hole, French Toast Holes, Yogurt and Granola, Fresh Fruit, Coffee, and Green Juice. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.welocol.com/\" target=\"_blank\" rel=\"noopener noreferrer\">LocoL\u003c/a> (delivery/catering)\u003c/strong>: [CLOSED] Though LocoL closed both its Bay Area locations and its spot in L.A., the company says its focusing now on catering. You can order LocoL through the website or have at your event. \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/26/locol-oakland-opens-with-cheap-tasty-burgs-and-bowls/\" target=\"_blank\" rel=\"noopener noreferrer\">The food is semi-classic fast food\u003c/a>—burgers and bowls—but with a twist, as you'd expect from the founder of Kogi BBQ. The idea is that for just a few dollars you can get delicious and community-based healthy food made from good ingredients. And also French toast holes.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.smart-alecs.info/\" target=\"_blank\" rel=\"noopener noreferrer\">Smart Alec's\u003c/a> (Berkeley)\u003c/strong>: [CLOSED] Smart Alec's slogan was \"intelligent fast food.\" And that's pretty much what it delivered: smart burgers, salads, and sides. While it started as primarily a vegetarian restaurant, Smart Alec's had a range of burgers too before shutting down in 2016 due to increased costs and rent. \u003ca href=\"https://www.superduperburgers.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Super Duper\u003c/a> has since taken over the location on Telegraph Avenue with its burgers and fries.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.eatsa.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Eatsa\u003c/a> (San Francisco)\u003c/strong>: [CLOSED] Eatsa \u003ca href=\"https://ww2.kqed.org/futureofyou/2015/08/18/san-franciscos-newest-fast-food-healthy-cheap-and-served-by-robots/\" target=\"_blank\" rel=\"noopener noreferrer\">drew headlines for its automated, robot-driven approach to service\u003c/a>. But the restaurant shut down its locations last year and turned into a tech company, selling its technology to other operators.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asianbox.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Asian Box\u003c/a> (San Francisco, Mountain View, Burlingame, San Jose and Palo Alto)\u003c/strong>: The Vietnamese fast food restaurant has six Bay Area locations and four in Southern California. (And plans for seven more Asian Boxes.) The menus will vary slightly, with some offering a cocktail menu, but the fundamental idea remains the same: a sustainable street food with local sourcing of ingredients. Build your own box starting with rice, noodles, or salad, and add beef, pork, chicken, tofu, and a range of toppings and sauces.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This article was originally published Aug. 2016. It was updated Jan. 2020.\u003c/em>\u003c/p>\n\u003cp>Healthy fast food used to seem like an oxymoron, but no more. Noticing a gap between fast food joints like McDonald's and Taco Bell and high-end restaurants like the ones reviewed by Zagat, more than a few entrepreneurs and chefs have jumped in to fill that space—often offering seasonal and local ingredients in a healthier package, but without the wait time or price tag (or frills) of their upscale competitors.\u003c/p>\n\u003cp>It's no coincidence that the number of healthy fast food restaurants is on the rise. Backed by funding and big plans, quite a few chains are busy expanding into the Bay Area, even as new one-off spots open.\u003c/p>\n\u003cp>When you're looking for a fast and healthy dinner, check out some of these delicious options. And if we missed your favorite, add it in the comments.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lemonadela.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Lemonade\u003c/strong>\u003c/a> \u003cstrong>(Multiple locations):\u003c/strong> A SoCal classic, Lemonade expanded into the Bay Area in 2016. There are now locations in Burlingame, Walnut Creek, Palo Alto and San Francisco. The food is similar to the L.A. locations, which offer ready-made dishes with local ingredients in a cafeteria setting. Go down the line and pick out your sides, meat, soups, sandwiches, and desserts. A warning: It may be fast, healthy, and tasty, but you'll want to just keep adding things to your order as you go—and those prices can add up too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tendergreens.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Tender Greens\u003c/a> (Multiple locations)\u003c/strong>: With four Bay Area locations, another opening any day in Santa Clara, Tender Greens is expanding its \"fine casual\" dining north from its Los Angeles founding. In fact, a big expansion has been in the works since the restaurant chain went through a round of investment in 2015. The idea behind Tender Greens was to offer fine dining, but without the fine dining frills or price tags. That means you should expect plates like chipotle barbeque chicken or grilled albacore—all for $12. (Each location is run independently by its own team of chefs and staff, so the menus vary.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.panerabread.com\" target=\"_blank\" rel=\"noopener noreferrer\">Panera\u003c/a> (Multiple locations)\u003c/strong>: It may be known as a bakery—and the muffins and pastries are certainly excellent—but Panera also delivers fresh sandwiches, salads, smoothies, and entrees like mac n' cheese or yogurt and granola for breakfast. While the menu at its dozen Bay Area locations does change occasionally, this is first-and-foremost a soup and salad stop. Get your soup in a bread bowl for the full bakery flavor.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.plutosfreshfood.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Pluto's\u003c/a> (Multiple locations)\u003c/strong>: Started in the Marina back in 1995, before the healthy fast food craze took hold, Pluto's can seem older and less trendy than its counterparts, but the food is just as good. (And inexpensive.) Today there are nine locations, with four in the Bay Area. Primarily known for its salad bar and carving station, Pluto's also has sides like mac n' cheese and house-made desserts. Walk down the cafeteria-style line to make your custom salad and plate, or order from the space-themed menu.\u003c/p>\n\u003cfigure id=\"attachment_111655\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n.jpg\">\u003cimg class=\"size-full wp-image-111655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n.jpg\" alt=\"Two dinners at Urban Plates\" width=\"750\" height=\"808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n-400x431.jpg 400w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two dinners at Urban Plates \u003ccite>(Courtesy of Urban Plates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://urbanplates.com\" target=\"_blank\" rel=\"noopener noreferrer\">Urban Plates\u003c/a> (Dublin and Pleasant Hill)\u003c/strong>: Another native of Southern California, Urban Plates has moved north with two locations so far. Urban Plates also operates a cafeteria-style line-up of sides, main dishes, salads, and braises. The sides tend to rotate with the seasons, while the main dishes feature things like grass-fed steaks and local pork ribs. Notably, Urban Plates also offers local beers and wine. And is well-known for its large dessert and pastry selection.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lyfekitchen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Lyfe Kitchen\u003c/a> (Palo Alto)\u003c/strong>: [CLOSED] A national company, Lyfe Kitchen was launched by two former McDonald's executives to bring sustainable and nutritional fast food to the masses. (Frozen food company Luvo was a spin-off of Lyfe.) But the company shut its Bay Area locations down in 2018. On the upside, \u003ca href=\"https://www.mendocinofarms.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Mendocino Farms\u003c/a> — which offers sandwiches, salads and soups — has been expanding around the Northern California and took over the Palo Alto spot.\u003c/p>\n\u003cfigure id=\"attachment_111651\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg\">\u003cimg class=\"size-full wp-image-111651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg\" alt=\"Brekkie Egg in the Hole, French Toast Holes, Yogurt and Granola, Fresh Fruit, Coffee, and Green Juice. \" width=\"1024\" height=\"936\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-400x366.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-800x731.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-768x702.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-960x878.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brekkie Egg in the Hole, French Toast Holes, Yogurt and Granola, Fresh Fruit, Coffee, and Green Juice. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.welocol.com/\" target=\"_blank\" rel=\"noopener noreferrer\">LocoL\u003c/a> (delivery/catering)\u003c/strong>: [CLOSED] Though LocoL closed both its Bay Area locations and its spot in L.A., the company says its focusing now on catering. You can order LocoL through the website or have at your event. \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/26/locol-oakland-opens-with-cheap-tasty-burgs-and-bowls/\" target=\"_blank\" rel=\"noopener noreferrer\">The food is semi-classic fast food\u003c/a>—burgers and bowls—but with a twist, as you'd expect from the founder of Kogi BBQ. The idea is that for just a few dollars you can get delicious and community-based healthy food made from good ingredients. And also French toast holes.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.smart-alecs.info/\" target=\"_blank\" rel=\"noopener noreferrer\">Smart Alec's\u003c/a> (Berkeley)\u003c/strong>: [CLOSED] Smart Alec's slogan was \"intelligent fast food.\" And that's pretty much what it delivered: smart burgers, salads, and sides. While it started as primarily a vegetarian restaurant, Smart Alec's had a range of burgers too before shutting down in 2016 due to increased costs and rent. \u003ca href=\"https://www.superduperburgers.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Super Duper\u003c/a> has since taken over the location on Telegraph Avenue with its burgers and fries.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.eatsa.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Eatsa\u003c/a> (San Francisco)\u003c/strong>: [CLOSED] Eatsa \u003ca href=\"https://ww2.kqed.org/futureofyou/2015/08/18/san-franciscos-newest-fast-food-healthy-cheap-and-served-by-robots/\" target=\"_blank\" rel=\"noopener noreferrer\">drew headlines for its automated, robot-driven approach to service\u003c/a>. But the restaurant shut down its locations last year and turned into a tech company, selling its technology to other operators.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asianbox.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Asian Box\u003c/a> (San Francisco, Mountain View, Burlingame, San Jose and Palo Alto)\u003c/strong>: The Vietnamese fast food restaurant has six Bay Area locations and four in Southern California. (And plans for seven more Asian Boxes.) The menus will vary slightly, with some offering a cocktail menu, but the fundamental idea remains the same: a sustainable street food with local sourcing of ingredients. Build your own box starting with rice, noodles, or salad, and add beef, pork, chicken, tofu, and a range of toppings and sauces.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Dumplings in Oakland and Berkeley",
"title": "Bay Area Bites Guide to 5 Favorite Dumplings in Oakland and Berkeley",
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"content": "\u003cp>The appeal of dumplings is so universal that almost every culture has a variation on them, from potstickers to perogies. They’re perfect as an appetizer, a side dish, and if you're truly ambitious you can make a meal of them. We’ve covered your best dumpling options \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/11/bay-area-bites-guide-to-5-great-dumpling-spots-in-san-francisco/\" target=\"_blank\">in San Francisco\u003c/a>--as well as some great \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/dim-sum/\" target=\"_blank\">Dim Sum options\u003c/a>-- but the East Bay is no slouch in the dumpling department, either. Here are some of our favorite spots for dumplings in Berkeley and Oakland. Each spot is great on its own, or you can combine them for a cross-cultural dumpling crawl. Did we miss your go-to? Let us know if the comments below.\u003c/p>\n\u003cfigure id=\"attachment_111464\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8067.jpg\" alt=\"Chengdu Style Dumplings from Berkeley's Chengdu Style Restaurant.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chengdu Style Dumplings from Berkeley's Chengdu Style Restaurant. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Chengdu Style Restaurant\u003c/strong>, named after the capital of China’s Sichuan province, is a Cal student’s dream, conveniently located steps from the campus and offering hearty portions at affordable prices. The restaurant, owned by Chengdu expats (and Cal alums) April, Bo and Jun Hu includes traditional Chinese-American fare along with spicy, peppercorn-studded dishes native to the region. It’s a homey place with scribbled-on menus (handwritten price updates, “steamed bums” corrected to buns), packed with Cal students watching movies on their phones as they slurp giant bowls of soup and girlfriends catching up in Chinese. The Chengdu Style Dumplings are hearty and juicy, flecked with green onions, but the best part is the red chili oil that characterizes the region’s dishes. Sweet, salty and spicy, it enlivens every bite.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/chengdu-style-restaurant-berkeley\" target=\"_blank\">\u003cstrong>Chengdu Style Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2600 Bancroft Way [\u003ca href=\"https://goo.gl/maps/mYy9ENViZYG2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 845-5807\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-10:30pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_111465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8073.jpg\" alt=\"Soup dumplings from Berkeley's Dumpling Express.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soup dumplings from Berkeley's Dumpling Express. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Chengdu Style Restaurant, Berkeley’s \u003cstrong>Dumpling Express\u003c/strong> boasts affordable prices: for under $7, you can get a meal of six dumplings. The tiny restaurant, owned by Terry Chan, offers a variety of dishes--from fried rice to ice cream--but the soup dumplings are one of their biggest draws. After placing your order, you'll wait patiently for a worker to steam them before receiving your handmade Xiao Long Bao. They’re plump and chewy, with a salty broth mixing in with succulent pork. Visit for the soup dumplings, or to stock up on sub-$10 bags of frozen dumplings--your future self will thank you.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/dumpling-express-berkeley\" target=\"_blank\">\u003cstrong>Dumpling Express\u003c/strong>\u003c/a>\u003cbr>\n2328 Bowditch St [\u003ca href=\"https://goo.gl/maps/CBxMe32KN3u\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 204-9283\u003cbr>\nHours: Mon-Sun, 11am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DumplingExpressBerkeley/\" target=\"_blank\">Dumpling Express 鮮餃美食\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_111466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111466\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8079.jpg\" alt=\"Turkish manti from Berkeley's Turkish Kitchen.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkish manti from Berkeley's Turkish Kitchen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When introducing your culture’s cuisine to a new audience, there are plenty of tricks for marketing the unknown to a suspicious crowd. You can change seasonings, making it more or less spicy. You can wrap it in a tortilla or bun and transform it into one of the Bay Area’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\">signature food mashups\u003c/a>. Or, like Berkeley’s \u003cstrong>Turkish Kitchen\u003c/strong>, from owner George Baylar and chefs Mehmet Vural and Ferzan Yolcu, you can change the names to make it more familiar to a Bay Area crowd. Thus, a kebab becomes a “Turkish burrito,” and manti, a style of dumplings that Turks have been eating since the Ottoman empire become “Turkish ravioli.” They’re tiny, and packed with a flavorful mix of ground beef, onions and spices. Covered with parsley and a warm yogurt sauce, they’re a well-seasoned, herby and filling comfort food, no matter where you’re from or what you call them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/turkish-kitchen-berkeley-2\" target=\"_blank\">\u003cstrong>Turkish Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1986 Shattuck Ave [\u003ca href=\"https://goo.gl/maps/ViMV37w9yHU2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-9997\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Turkish-Kitchen-120919721255790/\" target=\"_blank\">Turkish Kitchen\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_111467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8199.jpg\" alt=\"Shan Dong's homemade dumplings.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shan Dong's homemade dumplings. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What more is there to say about Oakland Chinatown’s \u003cstrong>Shan Dong\u003c/strong>? It’s a beloved institution that’s constantly packed with people eating the restaurant's signature handmade noodles and dumplings. The Mandarin menu, from owner Charles Hung, is wonderfully consistent, and seeing the process from the beginning--workers rolling out the dough as you walk in--to your plate makes it all the more satisfying. The Shan Dong special dumplings are plump golf balls, with a thick, doughy wrapper covering a flavorful mix of cabbage and well-seasoned pork. The tangy, vinegary dipping sauce adds a burst of salty richness and is the ideal accompaniment. As the server’s shirts will inform you, the restaurant, one of the few serving Northern Chinese food, is currently celebrating their 20th anniversary. They know what they’re doing.\u003c/p>\n\u003cp>\u003ca href=\"http://sd.222.to/\" target=\"_blank\">\u003cstrong>Shan Dong Restaurant\u003c/strong>\u003c/a>\u003cbr>\n328 10th St #101 [\u003ca href=\"https://goo.gl/maps/qw7fggqmm5B2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-2299\u003cbr>\nHours: Closed Monday; Tue-Thu, 11am-3pm and 4-9:30pm; Fri-Sat, 11am-3pm and 4-10pm; Sun, 11am-3pm and 4pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Shan-Dong-Restaurant-115634428463090/\" target=\"_blank\">Shan Dong Restaurant\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_111468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8208.jpg\" alt=\"Buuz, a type of Mongolian dumpling, from Togi's in Oakland.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buuz, a type of Mongolian dumpling, from Togi's in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Togi's Mongolian Cuisine\u003c/strong> is a new resturaunt aiming to bring real Mongolian food--not the barbecue of chain restaurants--to Oakland. The cuisine is wheat and meat heavy, and accordingly, one of their traditional dishes is buuz, a type of steamed dumpling filled with mutton or beef typically eaten with your hands. At Togi’s, they take twenty minutes and emerge from the kitchen piping hot, each large dumpling sporting a perfectly crimped top, accompanied by a side of creamy potato salad. They’re rich and filled with well-seasoned beef, a winningly homey introduction to authentic Mongolian cuisine.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/togis-mongolian-cuisine-oakland\" target=\"_blank\">\u003cstrong>Togi's Mongolian Cuisine\u003c/strong>\u003c/a>\u003cbr>\n352 14th St [\u003ca href=\"https://goo.gl/maps/vLtgv6uBpn52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 922-1286\u003cbr>\nHours: Wed-Mon, 12-9pm, Closed Tue\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_111469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111469\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8215.jpg\" alt=\"Goon Mahn Du from Temescal's Casserole House.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goon Mahn Du from Temescal's Casserole House. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Temescal’s \u003cstrong>Casserole House\u003c/strong> specializes in junggol, the Korean Casserole dishes they’re named for, but they’re also an excellent place to sample other Korean favorites like barbecued meats, soups and appetizers like mandu, the country’s dumpling. (The dish also\u003cbr>\n\u003ca href=\"https://mealenscene.wordpress.com/2015/02/15/oldboy/\" target=\"_blank\">plays a key role\u003c/a> in the cult Korean film \u003cem>Oldboy\u003c/em>). At the Casserole House, they have Goon Mahn Du, featuring a wonderfully crispy shell filled with beef, pork, tofu and a fresh assortment of green veggies. It’s accompanied by their excellent, funky homemade kimchi, which--per their website--you can buy from Mrs. Lee by calling 510-601-6001.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://casserolehouse.com/\" target=\"_blank\">\u003cstrong>Casserole House Korean Restaurant\u003c/strong>\u003c/a>\u003cbr>\n4301 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/ATskKuEALop\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: Mon-Sat, 11am-10pm; Sun, 1-10pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n",
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"excerpt": "From Turkish manti to Chengdu dumplings, your guide to some of the East Bay's best dumplings. ",
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"description": "From Turkish manti to Chengdu dumplings, your guide to some of the East Bay's best dumplings. ",
"title": "Bay Area Bites Guide to 5 Favorite Dumplings in Oakland and Berkeley | KQED",
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"headline": "Bay Area Bites Guide to 5 Favorite Dumplings in Oakland and Berkeley",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The appeal of dumplings is so universal that almost every culture has a variation on them, from potstickers to perogies. They’re perfect as an appetizer, a side dish, and if you're truly ambitious you can make a meal of them. We’ve covered your best dumpling options \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/11/bay-area-bites-guide-to-5-great-dumpling-spots-in-san-francisco/\" target=\"_blank\">in San Francisco\u003c/a>--as well as some great \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/dim-sum/\" target=\"_blank\">Dim Sum options\u003c/a>-- but the East Bay is no slouch in the dumpling department, either. Here are some of our favorite spots for dumplings in Berkeley and Oakland. Each spot is great on its own, or you can combine them for a cross-cultural dumpling crawl. Did we miss your go-to? Let us know if the comments below.\u003c/p>\n\u003cfigure id=\"attachment_111464\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8067.jpg\" alt=\"Chengdu Style Dumplings from Berkeley's Chengdu Style Restaurant.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chengdu Style Dumplings from Berkeley's Chengdu Style Restaurant. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Chengdu Style Restaurant\u003c/strong>, named after the capital of China’s Sichuan province, is a Cal student’s dream, conveniently located steps from the campus and offering hearty portions at affordable prices. The restaurant, owned by Chengdu expats (and Cal alums) April, Bo and Jun Hu includes traditional Chinese-American fare along with spicy, peppercorn-studded dishes native to the region. It’s a homey place with scribbled-on menus (handwritten price updates, “steamed bums” corrected to buns), packed with Cal students watching movies on their phones as they slurp giant bowls of soup and girlfriends catching up in Chinese. The Chengdu Style Dumplings are hearty and juicy, flecked with green onions, but the best part is the red chili oil that characterizes the region’s dishes. Sweet, salty and spicy, it enlivens every bite.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/chengdu-style-restaurant-berkeley\" target=\"_blank\">\u003cstrong>Chengdu Style Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2600 Bancroft Way [\u003ca href=\"https://goo.gl/maps/mYy9ENViZYG2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 845-5807\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-10:30pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_111465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8073.jpg\" alt=\"Soup dumplings from Berkeley's Dumpling Express.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soup dumplings from Berkeley's Dumpling Express. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Chengdu Style Restaurant, Berkeley’s \u003cstrong>Dumpling Express\u003c/strong> boasts affordable prices: for under $7, you can get a meal of six dumplings. The tiny restaurant, owned by Terry Chan, offers a variety of dishes--from fried rice to ice cream--but the soup dumplings are one of their biggest draws. After placing your order, you'll wait patiently for a worker to steam them before receiving your handmade Xiao Long Bao. They’re plump and chewy, with a salty broth mixing in with succulent pork. Visit for the soup dumplings, or to stock up on sub-$10 bags of frozen dumplings--your future self will thank you.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/dumpling-express-berkeley\" target=\"_blank\">\u003cstrong>Dumpling Express\u003c/strong>\u003c/a>\u003cbr>\n2328 Bowditch St [\u003ca href=\"https://goo.gl/maps/CBxMe32KN3u\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 204-9283\u003cbr>\nHours: Mon-Sun, 11am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DumplingExpressBerkeley/\" target=\"_blank\">Dumpling Express 鮮餃美食\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_111466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111466\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8079.jpg\" alt=\"Turkish manti from Berkeley's Turkish Kitchen.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkish manti from Berkeley's Turkish Kitchen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When introducing your culture’s cuisine to a new audience, there are plenty of tricks for marketing the unknown to a suspicious crowd. You can change seasonings, making it more or less spicy. You can wrap it in a tortilla or bun and transform it into one of the Bay Area’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\">signature food mashups\u003c/a>. Or, like Berkeley’s \u003cstrong>Turkish Kitchen\u003c/strong>, from owner George Baylar and chefs Mehmet Vural and Ferzan Yolcu, you can change the names to make it more familiar to a Bay Area crowd. Thus, a kebab becomes a “Turkish burrito,” and manti, a style of dumplings that Turks have been eating since the Ottoman empire become “Turkish ravioli.” They’re tiny, and packed with a flavorful mix of ground beef, onions and spices. Covered with parsley and a warm yogurt sauce, they’re a well-seasoned, herby and filling comfort food, no matter where you’re from or what you call them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/turkish-kitchen-berkeley-2\" target=\"_blank\">\u003cstrong>Turkish Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1986 Shattuck Ave [\u003ca href=\"https://goo.gl/maps/ViMV37w9yHU2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-9997\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Turkish-Kitchen-120919721255790/\" target=\"_blank\">Turkish Kitchen\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_111467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8199.jpg\" alt=\"Shan Dong's homemade dumplings.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shan Dong's homemade dumplings. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What more is there to say about Oakland Chinatown’s \u003cstrong>Shan Dong\u003c/strong>? It’s a beloved institution that’s constantly packed with people eating the restaurant's signature handmade noodles and dumplings. The Mandarin menu, from owner Charles Hung, is wonderfully consistent, and seeing the process from the beginning--workers rolling out the dough as you walk in--to your plate makes it all the more satisfying. The Shan Dong special dumplings are plump golf balls, with a thick, doughy wrapper covering a flavorful mix of cabbage and well-seasoned pork. The tangy, vinegary dipping sauce adds a burst of salty richness and is the ideal accompaniment. As the server’s shirts will inform you, the restaurant, one of the few serving Northern Chinese food, is currently celebrating their 20th anniversary. They know what they’re doing.\u003c/p>\n\u003cp>\u003ca href=\"http://sd.222.to/\" target=\"_blank\">\u003cstrong>Shan Dong Restaurant\u003c/strong>\u003c/a>\u003cbr>\n328 10th St #101 [\u003ca href=\"https://goo.gl/maps/qw7fggqmm5B2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-2299\u003cbr>\nHours: Closed Monday; Tue-Thu, 11am-3pm and 4-9:30pm; Fri-Sat, 11am-3pm and 4-10pm; Sun, 11am-3pm and 4pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Shan-Dong-Restaurant-115634428463090/\" target=\"_blank\">Shan Dong Restaurant\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_111468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8208.jpg\" alt=\"Buuz, a type of Mongolian dumpling, from Togi's in Oakland.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buuz, a type of Mongolian dumpling, from Togi's in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Togi's Mongolian Cuisine\u003c/strong> is a new resturaunt aiming to bring real Mongolian food--not the barbecue of chain restaurants--to Oakland. The cuisine is wheat and meat heavy, and accordingly, one of their traditional dishes is buuz, a type of steamed dumpling filled with mutton or beef typically eaten with your hands. At Togi’s, they take twenty minutes and emerge from the kitchen piping hot, each large dumpling sporting a perfectly crimped top, accompanied by a side of creamy potato salad. They’re rich and filled with well-seasoned beef, a winningly homey introduction to authentic Mongolian cuisine.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/togis-mongolian-cuisine-oakland\" target=\"_blank\">\u003cstrong>Togi's Mongolian Cuisine\u003c/strong>\u003c/a>\u003cbr>\n352 14th St [\u003ca href=\"https://goo.gl/maps/vLtgv6uBpn52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 922-1286\u003cbr>\nHours: Wed-Mon, 12-9pm, Closed Tue\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_111469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111469\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8215.jpg\" alt=\"Goon Mahn Du from Temescal's Casserole House.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goon Mahn Du from Temescal's Casserole House. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Temescal’s \u003cstrong>Casserole House\u003c/strong> specializes in junggol, the Korean Casserole dishes they’re named for, but they’re also an excellent place to sample other Korean favorites like barbecued meats, soups and appetizers like mandu, the country’s dumpling. (The dish also\u003cbr>\n\u003ca href=\"https://mealenscene.wordpress.com/2015/02/15/oldboy/\" target=\"_blank\">plays a key role\u003c/a> in the cult Korean film \u003cem>Oldboy\u003c/em>). At the Casserole House, they have Goon Mahn Du, featuring a wonderfully crispy shell filled with beef, pork, tofu and a fresh assortment of green veggies. It’s accompanied by their excellent, funky homemade kimchi, which--per their website--you can buy from Mrs. Lee by calling 510-601-6001.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://casserolehouse.com/\" target=\"_blank\">\u003cstrong>Casserole House Korean Restaurant\u003c/strong>\u003c/a>\u003cbr>\n4301 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/ATskKuEALop\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: Mon-Sat, 11am-10pm; Sun, 1-10pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide: 5 Popular Spots to Get a Good Falafel South of San Francisco",
"title": "Bay Area Bites Guide: 5 Popular Spots to Get a Good Falafel South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Delicious, filling, and healthy, falafels have been enjoyed as a Middle Eastern street food for centuries. Whether served over a wholesome salad or stuffed with vegetables into a pita pocket and drizzled with tahini dressing, the chickpea fritters are enjoyed by vegans and non-vegetarians alike. Along the San Francisco Peninsula and in the South Bay Area, there are a number of wildly popular shops serving falafel plates and wraps. In addition to the established landmarks, there are some promising newcomers not to be missed. Here are five popular spots to get a good falafel south of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Dish n’ Dash\u003c/h2>\n\u003cfigure id=\"attachment_111383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DishDashPita.jpg\" alt=\"A falafel pita with baba ganoush and tabbouleh at Dish n Dash in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel pita with baba ganoush and tabbouleh at Dish n Dash in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The original Dishdash restaurant in Sunnyvale serves authentic Middle Eastern dishes in an elegantly decorated dining room. The Dish n’ Dash family of restaurants builds on its sister restaurant’s popularity and serves a menu of plates and wraps in a much more casual setting. Falafels can be enjoyed in a number of different ways including a pita, wrap, and salad. Entrees also come with your choice of two delicious Middle Eastern side dishes such as tabbouleh, baba ganoush and hummus. Not to be missed are a selection of sauces, such as the creamy tahini dressing which is a perfect pairing to the fluffy falafels and crisp vegetables in your pita.\u003c/p>\n\u003cfigure id=\"attachment_111384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DishnDash.jpg\" alt=\"Customers review the menu before ordering at Dish n Dash.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers review the menu before ordering at Dish n Dash. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dishndashrestaurant.com/\" target=\"_blank\">\u003cstrong>Dish n’ Dash\u003c/strong>\u003c/a>\u003cbr>\n736 N Mathilda Ave. [\u003ca href=\"https://goo.gl/7bo6OV\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 530-9200\u003cbr>\nHours: Mon-Sat 11am-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Dishndash\" target=\"_blank\">Dish n’ Dash Sunnyvale\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DishNDashFood?lang=en\" target=\"_blank\">@DishNDashFood\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafel’s Drive In\u003c/h2>\n\u003cfigure id=\"attachment_111390\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalaffelsPita.jpg\" alt=\"The falafel pita value combination with a banana shake.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111390\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel pita value combination with a banana shake. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This San Jose restaurant has been a wildly popular landmark for freshly made falafel sandwiches and other Middle Eastern specialties since opening in 1966. The iconic restaurant has been showcased on \"Diners, Drive-Ins and Dives” and has a loyal fan following for its falafel pita and banana milkshakes. The falafel and milkshake combination is so popular, the menu features the two as a value combination for just under $10. If you’ve never been, go now, and be sure to order the milkshake combination.\u003c/p>\n\u003cfigure id=\"attachment_111389\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalaffelsDriveIn.jpg\" alt=\"Customers in line at Falafel’s Drive In in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers in line at Falafel’s Drive In in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.falafelsdrivein.com/\" target=\"_blank\">\u003cstrong>Falafel’s Drive In\u003c/strong>\u003c/a>\u003cbr>\n2301 Stevens Creek Blvd. [\u003ca href=\"https://goo.gl/oqNGzT\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95128\u003cbr>\nPh: (408) 294-7886\u003cbr>\nHours: Mon-Sat 10am-8pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FalafelsDriveIn/?fref=ts\" target=\"_blank\">Falafel’s Drive In\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafel Stop\u003c/h2>\n\u003cfigure id=\"attachment_111388\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafelStopPita.jpg\" alt=\"A falafel pita with spicy tahini at Falafel stop.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel pita with spicy tahini at Falafel stop. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Night or day, a large gathering of hungry customers can be found waiting to pick up their order fresh out of the kitchen at Falafel Stop in Sunnyvale. The restaurant serves a vegetarian menu of Middle Eastern dishes including freshly prepared falafels served in a pita with homemade tahini and a hot chili sauce. The restaurant also serves a menu of grilled meats out of a separate kitchen window. The delicious pita stuffed with dense falafels drizzled with tahini, crisp cucumbers and pickles is well worth enduring the long wait.\u003c/p>\n\u003cfigure id=\"attachment_111387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafelStop.jpg\" alt=\"Customers wait on line to pickup their order from the kitchen at Falafel Stop in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111387\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers wait on line to pickup their order from the kitchen at Falafel Stop in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.falafelstop.biz/\" target=\"_blank\">\u003cstrong>Falafel Stop\u003c/strong>\u003c/a>\u003cbr>\n1325 Sunnyvale Saratoga Rd. [\u003ca href=\"https://goo.gl/P2zAUC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 735-7182\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Falafel-Stop-485276381500600/?fref=ts\" target=\"_blank\">Falafel Stop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FalafelStop\" target=\"_blank\">@FalafelStop\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafelle\u003c/h2>\n\u003cfigure id=\"attachment_111386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafellePlate.jpg\" alt=\"A falafel plate at Falafelle.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel plate at Falafelle. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This fairly new and small restaurant in Belmont is growing in popularity for their warm hospitality and a menu of fresh and healthy Middle Eastern dishes. The combination platter is the best way to enjoy and admire all the colors and flavors the small shop has to offer. The dish features freshly prepared falafels which are dark and crispy on the outside but remain moist and fluffy inside. The falafels are served with various sides such as a crisp cucumber and tomato salad and an incredibly smooth and rich hummus.\u003c/p>\n\u003cfigure id=\"attachment_111385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Falafelle.jpg\" alt=\"Inside Falafelle in Belmont.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Falafelle in Belmont. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://squareup.com/store/falafelle\" target=\"_blank\">\u003cstrong>Falafelle\u003c/strong>\u003c/a>\u003cbr>\n1035 Ralston Ave. [\u003ca href=\"https://goo.gl/CGbih4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBelmont, CA 94002\u003cbr>\nHours: Tue-Sat 11am-3:30pm and 5:30-8:30pm; Closed on Sunday and Monday\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/falafelleus\" target=\"_blank\">@Falafelleus\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Mr. Falafel\u003c/h2>\n\u003cfigure id=\"attachment_111392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/MrFalafelWrap.jpg\" alt=\"A falafel wrap at Mr. Falafel in Morgan Hill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel wrap at Mr. Falafel in Morgan Hill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This small store in Morgan Hill prepares a delicious and inexpensive falafel wrap along with a menu of Mediterranean dips and salads. The wrap starts with freshly fried falafels which have a great crunch while remaining moist and crumbly on the inside. The falafels are wrapped with diced cucumbers, tomatoes and a rich tahini sauce in lavash which is then grilled giving the flatbread a great crunch and smoky flavor. For a few dollars more, the falafel deluxe adds hummus, roasted eggplants and potatoes.\u003c/p>\n\u003cfigure id=\"attachment_111391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/MrFalafel.jpg\" alt=\"Inside Mr. Falafel in Morgan Hill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Mr. Falafel in Morgan Hill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mrfalafel.net/\" target=\"_blank\">\u003cstrong>Mr. Falafel\u003c/strong>\u003c/a>\u003cbr>\n17455 Monterey Rd. [\u003ca href=\"https://goo.gl/OzDd0o\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMorgan Hill, CA 95037\u003cbr>\nPh: (408) 778-7777\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mr-Falafel-124946817521403/?fref=ts\" target=\"_blank\">Mr. Falafel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Along the San Francisco Peninsula and in the South Bay Area, there are a number of wildly popular shops serving falafel plates and wraps. In addition to the established landmarks, there are some promising newcomers not to be missed. Here are five popular spots to get a good falafel south of San Francisco. ",
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"description": "Along the San Francisco Peninsula and in the South Bay Area, there are a number of wildly popular shops serving falafel plates and wraps. In addition to the established landmarks, there are some promising newcomers not to be missed. Here are five popular spots to get a good falafel south of San Francisco. ",
"title": "Bay Area Bites Guide: 5 Popular Spots to Get a Good Falafel South of San Francisco | KQED",
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"headline": "Bay Area Bites Guide: 5 Popular Spots to Get a Good Falafel South of San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Delicious, filling, and healthy, falafels have been enjoyed as a Middle Eastern street food for centuries. Whether served over a wholesome salad or stuffed with vegetables into a pita pocket and drizzled with tahini dressing, the chickpea fritters are enjoyed by vegans and non-vegetarians alike. Along the San Francisco Peninsula and in the South Bay Area, there are a number of wildly popular shops serving falafel plates and wraps. In addition to the established landmarks, there are some promising newcomers not to be missed. Here are five popular spots to get a good falafel south of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Dish n’ Dash\u003c/h2>\n\u003cfigure id=\"attachment_111383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DishDashPita.jpg\" alt=\"A falafel pita with baba ganoush and tabbouleh at Dish n Dash in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel pita with baba ganoush and tabbouleh at Dish n Dash in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The original Dishdash restaurant in Sunnyvale serves authentic Middle Eastern dishes in an elegantly decorated dining room. The Dish n’ Dash family of restaurants builds on its sister restaurant’s popularity and serves a menu of plates and wraps in a much more casual setting. Falafels can be enjoyed in a number of different ways including a pita, wrap, and salad. Entrees also come with your choice of two delicious Middle Eastern side dishes such as tabbouleh, baba ganoush and hummus. Not to be missed are a selection of sauces, such as the creamy tahini dressing which is a perfect pairing to the fluffy falafels and crisp vegetables in your pita.\u003c/p>\n\u003cfigure id=\"attachment_111384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DishnDash.jpg\" alt=\"Customers review the menu before ordering at Dish n Dash.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers review the menu before ordering at Dish n Dash. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dishndashrestaurant.com/\" target=\"_blank\">\u003cstrong>Dish n’ Dash\u003c/strong>\u003c/a>\u003cbr>\n736 N Mathilda Ave. [\u003ca href=\"https://goo.gl/7bo6OV\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 530-9200\u003cbr>\nHours: Mon-Sat 11am-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Dishndash\" target=\"_blank\">Dish n’ Dash Sunnyvale\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DishNDashFood?lang=en\" target=\"_blank\">@DishNDashFood\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafel’s Drive In\u003c/h2>\n\u003cfigure id=\"attachment_111390\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalaffelsPita.jpg\" alt=\"The falafel pita value combination with a banana shake.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111390\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel pita value combination with a banana shake. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This San Jose restaurant has been a wildly popular landmark for freshly made falafel sandwiches and other Middle Eastern specialties since opening in 1966. The iconic restaurant has been showcased on \"Diners, Drive-Ins and Dives” and has a loyal fan following for its falafel pita and banana milkshakes. The falafel and milkshake combination is so popular, the menu features the two as a value combination for just under $10. If you’ve never been, go now, and be sure to order the milkshake combination.\u003c/p>\n\u003cfigure id=\"attachment_111389\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalaffelsDriveIn.jpg\" alt=\"Customers in line at Falafel’s Drive In in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers in line at Falafel’s Drive In in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.falafelsdrivein.com/\" target=\"_blank\">\u003cstrong>Falafel’s Drive In\u003c/strong>\u003c/a>\u003cbr>\n2301 Stevens Creek Blvd. [\u003ca href=\"https://goo.gl/oqNGzT\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95128\u003cbr>\nPh: (408) 294-7886\u003cbr>\nHours: Mon-Sat 10am-8pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FalafelsDriveIn/?fref=ts\" target=\"_blank\">Falafel’s Drive In\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafel Stop\u003c/h2>\n\u003cfigure id=\"attachment_111388\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafelStopPita.jpg\" alt=\"A falafel pita with spicy tahini at Falafel stop.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel pita with spicy tahini at Falafel stop. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Night or day, a large gathering of hungry customers can be found waiting to pick up their order fresh out of the kitchen at Falafel Stop in Sunnyvale. The restaurant serves a vegetarian menu of Middle Eastern dishes including freshly prepared falafels served in a pita with homemade tahini and a hot chili sauce. The restaurant also serves a menu of grilled meats out of a separate kitchen window. The delicious pita stuffed with dense falafels drizzled with tahini, crisp cucumbers and pickles is well worth enduring the long wait.\u003c/p>\n\u003cfigure id=\"attachment_111387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafelStop.jpg\" alt=\"Customers wait on line to pickup their order from the kitchen at Falafel Stop in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111387\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers wait on line to pickup their order from the kitchen at Falafel Stop in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.falafelstop.biz/\" target=\"_blank\">\u003cstrong>Falafel Stop\u003c/strong>\u003c/a>\u003cbr>\n1325 Sunnyvale Saratoga Rd. [\u003ca href=\"https://goo.gl/P2zAUC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 735-7182\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Falafel-Stop-485276381500600/?fref=ts\" target=\"_blank\">Falafel Stop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FalafelStop\" target=\"_blank\">@FalafelStop\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafelle\u003c/h2>\n\u003cfigure id=\"attachment_111386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafellePlate.jpg\" alt=\"A falafel plate at Falafelle.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel plate at Falafelle. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This fairly new and small restaurant in Belmont is growing in popularity for their warm hospitality and a menu of fresh and healthy Middle Eastern dishes. The combination platter is the best way to enjoy and admire all the colors and flavors the small shop has to offer. The dish features freshly prepared falafels which are dark and crispy on the outside but remain moist and fluffy inside. The falafels are served with various sides such as a crisp cucumber and tomato salad and an incredibly smooth and rich hummus.\u003c/p>\n\u003cfigure id=\"attachment_111385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Falafelle.jpg\" alt=\"Inside Falafelle in Belmont.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Falafelle in Belmont. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://squareup.com/store/falafelle\" target=\"_blank\">\u003cstrong>Falafelle\u003c/strong>\u003c/a>\u003cbr>\n1035 Ralston Ave. [\u003ca href=\"https://goo.gl/CGbih4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBelmont, CA 94002\u003cbr>\nHours: Tue-Sat 11am-3:30pm and 5:30-8:30pm; Closed on Sunday and Monday\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/falafelleus\" target=\"_blank\">@Falafelleus\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Mr. Falafel\u003c/h2>\n\u003cfigure id=\"attachment_111392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/MrFalafelWrap.jpg\" alt=\"A falafel wrap at Mr. Falafel in Morgan Hill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel wrap at Mr. Falafel in Morgan Hill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This small store in Morgan Hill prepares a delicious and inexpensive falafel wrap along with a menu of Mediterranean dips and salads. The wrap starts with freshly fried falafels which have a great crunch while remaining moist and crumbly on the inside. The falafels are wrapped with diced cucumbers, tomatoes and a rich tahini sauce in lavash which is then grilled giving the flatbread a great crunch and smoky flavor. For a few dollars more, the falafel deluxe adds hummus, roasted eggplants and potatoes.\u003c/p>\n\u003cfigure id=\"attachment_111391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/MrFalafel.jpg\" alt=\"Inside Mr. Falafel in Morgan Hill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Mr. Falafel in Morgan Hill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mrfalafel.net/\" target=\"_blank\">\u003cstrong>Mr. Falafel\u003c/strong>\u003c/a>\u003cbr>\n17455 Monterey Rd. [\u003ca href=\"https://goo.gl/OzDd0o\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMorgan Hill, CA 95037\u003cbr>\nPh: (408) 778-7777\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mr-Falafel-124946817521403/?fref=ts\" target=\"_blank\">Mr. Falafel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"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/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
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