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"bio": "Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.",
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"bio": "Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Waffles in San Francisco, Alameda, Oakland and Berkeley",
"title": "Bay Area Bites Guide to 5 Favorite Waffles in San Francisco, Alameda, Oakland and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While the word \u003ca href=\"https://en.wikipedia.org/wiki/Waffle\" target=\"_blank\">waffle\u003c/a> had its first recorded usage in 1725, Europeans have been making them since medieval times, when waffle irons depicted Jesus mid-crucifixion instead of the square pattern we happily devour today. There’s a reason they’ve remained so popular. While there’s nothing like a swarm, sweet stack of freshly pressed waffles topped with syrup, waffles are also adaptable. Unlike pancakes, they have the ability to transcend their role as a breakfast dish, working just as well as the \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/05/09/bay-area-bites-guide-to-7-favorite-fried-chicken-sandwiches-in-san-francisco-oakland-and-alameda/\" target=\"_blank\">bread in a sandwich \u003c/a>or as the ideal accompaniment to fried chicken. Here are five of our favorite waffle spots in San Francisco, Berkeley, Oakland and Alameda. Did we miss your favorite? Let us know in the comments.\u003c/p>\n\u003ch2>Beachside Coffee Bar & Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_109781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109781\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6278.jpg\" alt=\"A bacon waffle at Beachside Coffee Bar & Kitchen.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bacon waffle at Beachside Coffee Bar & Kitchen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’d be understandable if \u003cstrong>Beachside Coffee Bar & Kitchen\u003c/strong> was just ok--with their ideal location, steps from Ocean Beach, they could easily skate by with mediocrity. Thankfully, they’re better than that. The cafe, owned by Buffy and Patrick Maguire (who also own Java Beach Cafe down the street) offers coffee roasted in-house and a homey menu (from chef Nick Patchen) of comforting classics. Their bacon waffle is a tall, almost cake-y affair, sturdy enough for an onslaught of maple syrup and butter (it’s no wonder they use their waffles as the basis of a Monte Cristo sandwich). The bacon obsession of the last decade led to plenty of ill-considered dishes, including many featuring a pet peeve of mine: bacon diced into an unrecognizable dust. Not so here. The waffle is flecked with irregular, sizable chunks of delicious bacon. It’s salty, decadent, and cozy, reminding you why maple bacon is such a beloved flavor combination in everything from doughnuts to chips. It’s also the kind of meal that’s ideal when you’re warming up from the area’s chilly microclimate, whether you’re a surfer or merely coming in from a wind-whipped walk.\u003c/p>\n\u003cfigure id=\"attachment_109780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109780\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6271.jpg\" alt=\"Inside Beachside Coffee Bar & Kitchen, steps from Ocean Beach.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Beachside Coffee Bar & Kitchen, steps from Ocean Beach. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.beachsidesf.com/home/\" target=\"_blank\">\u003cstrong>Beachside Coffee Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n4300 Judah St [\u003ca href=\"https://goo.gl/cfguux\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 682-4961\u003cbr>\nHours: Mon-Thu, 7am-4pm; Fri-Sun, 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/beachsidesf/\" target=\"_blank\">Beachside Coffee Bar And Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BeachsideSF\" target=\"_blank\">@BeachsideSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/beachsidesf/\" target=\"_blank\">@beachsidesf\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Little Gem Belgian Waffles\u003c/h2>\n\u003cfigure id=\"attachment_109775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6170.jpg\" alt=\"A Nutella and strawberry topped liege waffle at at Little Gem Belgian Waffles.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nutella and strawberry topped liege waffle at at Little Gem Belgian Waffles. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley has many restaurants best described as “places where you can put things on other things.” There are the scads of frozen yogurt places. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/10/first-look-smokes-poutinerie-in-berkeley/\" target=\"_blank\">poutinerie\u003c/a>. The cinnamon roll cafe. And now, there is \u003cstrong>Little Gem Belgian Waffles\u003c/strong>, where you can put a variety of toppings on waffles. And not just any waffles: liege waffles, the Belgian specialty that is crispy, buttery and crunchy from pearl sugar. Husband and wife owners Chong Zhao and Janelle Wong discovered Belgian waffles on a trip to Japan (where the style is popular) and decided that Berkeley needed a waffle shop with customizable toppings. Toppings, while sweet, were surprisingly balanced. A Nutella strawberry waffle featured a modest amount of Nutella and a heap of tart strawberries. The waffle was puffy and crisp, a delicious not-too-sweet base. That restraint, and the considered touches--local Numi tea, organic ice cream, a Tcho milk chocolate spread, make it a welcome addition to the Telegraph food options, a pleasing alternative to the usual gonzo student food options (sushi burritos! Root beer-flavored cinnamon rolls!)\u003c/p>\n\u003cfigure id=\"attachment_109774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6165.jpg\" alt=\"The options at Little Gem Belgian Waffles.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The options at Little Gem Belgian Waffles. \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.littlegemwaffles.com/\" target=\"_blank\">\u003cstrong>Little Gem Belgian Waffles\u003c/strong>\u003c/a>\u003cbr>\n2468 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/rnzykqF1Km72\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 883-8922\u003cbr>\nHours: Closed Mon; Tue-Thu, 4-10pm; Fri-Sat, 12-11pm; Sun, 12-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Littlegemwaffles/\" target=\"_blank\">Little Gem Belgian Waffles\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/littlegemwaffle\" target=\"_blank\">@littlegemwaffle\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/littlegemwaffles/\" target=\"_blank\">@littlegemwaffles\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Ole's Waffle Shop\u003c/h2>\n\u003cfigure id=\"attachment_109777\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109777\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6186.jpg\" alt=\"A pecan waffle from Ole's Waffle Shop. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pecan waffle from Ole's Waffle Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ole's Waffle Shop\u003c/strong> in Alameda is probably the closest thing to a Waffle House you can find in the Bay Area, featuring late night hours, capable cooks confidently serving up a menu of griddle-centric dishes, and crisp, efficient service (including a \u003ca href=\"http://www.sfchronicle.com/thetake/article/Alameda-waitress-has-been-spoiling-her-waffle-7468082.php?t=0ee87d531f&cmpid=fb-premium\" target=\"_blank\">server who has been working there 38 years\u003c/a> and who was Alameda’s first black waitress). Ole’s, run by owner Vickie Summerfield, is old school. The booths are vinyl, the walls are painted in that shade best called “Seventies Orange” and the waitress’ first words are simply “Coffee?” There are families everywhere. A pecan waffle was plate-spanningly large, with an aesthetic perfection that rivaled Eggo. The texture was light and fluffy, with the chunks of pecan weaved into the batter offering a pleasing textural contrast. It’s not fancy--it tastes best slathered with an unholy amount of butter and imitation syrup--but it’s the kind of waffle that brought me back to ages 8-10, where every one of my days began with an Eggo Homestyle waffle popped in the toaster before school. It's the opposite of a fancy Belgian waffle, but it’s comforting and satisfying in a distinctively American way.\u003c/p>\n\u003cfigure id=\"attachment_109776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109776\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6177.jpg\" alt=\"The breakfast crowd at Ole's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The breakfast crowd at Ole's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/oles-waffle-shop-alameda\" target=\"_blank\">\u003cstrong>Ole's Waffle Shop\u003c/strong>\u003c/a>\u003cbr>\n1507 Park St [\u003ca href=\"https://goo.gl/maps/M6ZozzjUV8k\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 522-8108\u003cbr>\nHours: Mon-Thu, 5:30am-8:30pm; Fri, 5:30am-12:30am; Sat, 6am-12:30am; Sun, 6am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oleswaffleshop/\" target=\"_blank\">Ole's Waffle Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/olesws\" target=\"_blank\">@OlesWS\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>It's Tops Coffee Shop\u003c/h2>\n\u003cfigure id=\"attachment_109779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109779\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6259.jpg\" alt=\"A chedder and sausage stuffed waffle from It's Tops Coffee Shop.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chedder and sausage stuffed waffle from It's Tops Coffee Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gimmicky frankenfoods--stuffed French toast, doughnut burgers--are an increasingly common site on breakfast and brunch menus. At \u003cstrong>It's Tops Coffee Shop\u003c/strong>, a Market Street institution started in 1935 and still run by the same family, the decadent choice is stuffed waffles. In a city where restaurants are filled with muted colors, ecru ceramic mugs and lighting designed for maximum Instagram appeal, it’s refreshing to know that there are still a handful of unfussy spots. And It’s Tops fits the bill, with a laconic waitress hollering at the kitchen staff, red leather booths and “Mr. Sandman” playing softly in the background. It’s run by siblings Sheila and Bruce Chapman and the menu features standards with flashes of whimsy: omelettes, a selection of “deep fried sides” and the aforementioned stuffed waffles. I opted for one with cheddar, jalapeno and sausage (Don’t worry, they also have more traditional waffle flavors). The slim waffle was rich, oozing with salty cheese and dotted with sausage chunks. In a intriguingly bizarre twist, it came sprinkled with powdered sugar. At first this horrified me. But when you think of your average breakfast plate and the tangle of flavors it produces--salty with sweet, pancake syrup running into the sausage--it almost makes sense. And it’s worth noting that this weirdly delicious waffle, like the rest of their breakfast menu, is available all day and long into the night, proving once again that San Francisco has something to satisfy every kind of eclectic craving.\u003c/p>\n\u003cfigure id=\"attachment_109778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109778\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6256.jpg\" alt=\"The retro interior of It's Tops Coffee Shop.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The retro interior of It's Tops Coffee Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.itstopscoffeeshop.com/\" target=\"_blank\">\u003cstrong>It's Tops Coffee Shop\u003c/strong>\u003c/a>\u003cbr>\n1801 Market St [\u003ca href=\"https://goo.gl/maps/2ZjLhrtitvp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, California 94103\u003cbr>\nPh: (415) 431-6395\u003cbr>\nHours: Mon-Sat, 8am-3pm and 8pm-3am; Sun, 8am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Its-Tops-Restaurant-Coffee-Shop-133494676690998/\" target=\"_blank\">It's Tops Restaurant & Coffee Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/itstops\" target=\"_blank\">@ItsTops\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Blue Bottle Coffee\u003c/h2>\n\u003cfigure id=\"attachment_109773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109773\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6160.jpg\" alt=\"Blue Bottle's liege waffle, served in a coffee filter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Bottle's liege waffle, served in a coffee filter. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Blue Bottle\u003c/strong>’s waffle has been a consistent menu item since their early days--according to their book, the sweetness built into the Liege waffle (from pastry chef Caitlin Freeman) made it the ideal on-the-go breakfast for their harried Ferry Building customers. It’s an architectural marvel, tall and stately with a light batter flecked with crispy sugar pearls. There’s a surprisingly nice crunch--something I didn’t previously realize I appreciated in a waffle--and a subtle vanilla flavor. There’s no accompaniment given or needed, and I promise: you won’t miss the syrup. Like Blue Bottle’s entire aesthetic, it’s approachably elegant.\u003c/p>\n\u003cfigure id=\"attachment_109772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109772\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6153.jpg\" alt=\"Inside Blue Bottle's W.C. Morse Café.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Blue Bottle's W.C. Morse Café. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://bluebottlecoffee.com/\" target=\"_blank\">\u003cstrong>Blue Bottle Coffee\u003c/strong>\u003c/a> (Waffle available at multiple locations)\u003cbr>\n4270 Broadway [\u003ca href=\"https://goo.gl/maps/wiV4GBEHmXv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 653-3394\u003cbr>\nHours: Mon-Sun, 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bluebottlecoffee/\" target=\"_blank\">Blue Bottle Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bluebottleroast?lang=en\" target=\"_blank\">@bluebottleroast\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/bluebottle/?hl=en\" target=\"_blank\">@bluebottle\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\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>While the word \u003ca href=\"https://en.wikipedia.org/wiki/Waffle\" target=\"_blank\">waffle\u003c/a> had its first recorded usage in 1725, Europeans have been making them since medieval times, when waffle irons depicted Jesus mid-crucifixion instead of the square pattern we happily devour today. There’s a reason they’ve remained so popular. While there’s nothing like a swarm, sweet stack of freshly pressed waffles topped with syrup, waffles are also adaptable. Unlike pancakes, they have the ability to transcend their role as a breakfast dish, working just as well as the \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/05/09/bay-area-bites-guide-to-7-favorite-fried-chicken-sandwiches-in-san-francisco-oakland-and-alameda/\" target=\"_blank\">bread in a sandwich \u003c/a>or as the ideal accompaniment to fried chicken. Here are five of our favorite waffle spots in San Francisco, Berkeley, Oakland and Alameda. Did we miss your favorite? Let us know in the comments.\u003c/p>\n\u003ch2>Beachside Coffee Bar & Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_109781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109781\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6278.jpg\" alt=\"A bacon waffle at Beachside Coffee Bar & Kitchen.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bacon waffle at Beachside Coffee Bar & Kitchen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’d be understandable if \u003cstrong>Beachside Coffee Bar & Kitchen\u003c/strong> was just ok--with their ideal location, steps from Ocean Beach, they could easily skate by with mediocrity. Thankfully, they’re better than that. The cafe, owned by Buffy and Patrick Maguire (who also own Java Beach Cafe down the street) offers coffee roasted in-house and a homey menu (from chef Nick Patchen) of comforting classics. Their bacon waffle is a tall, almost cake-y affair, sturdy enough for an onslaught of maple syrup and butter (it’s no wonder they use their waffles as the basis of a Monte Cristo sandwich). The bacon obsession of the last decade led to plenty of ill-considered dishes, including many featuring a pet peeve of mine: bacon diced into an unrecognizable dust. Not so here. The waffle is flecked with irregular, sizable chunks of delicious bacon. It’s salty, decadent, and cozy, reminding you why maple bacon is such a beloved flavor combination in everything from doughnuts to chips. It’s also the kind of meal that’s ideal when you’re warming up from the area’s chilly microclimate, whether you’re a surfer or merely coming in from a wind-whipped walk.\u003c/p>\n\u003cfigure id=\"attachment_109780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109780\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6271.jpg\" alt=\"Inside Beachside Coffee Bar & Kitchen, steps from Ocean Beach.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Beachside Coffee Bar & Kitchen, steps from Ocean Beach. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.beachsidesf.com/home/\" target=\"_blank\">\u003cstrong>Beachside Coffee Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n4300 Judah St [\u003ca href=\"https://goo.gl/cfguux\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 682-4961\u003cbr>\nHours: Mon-Thu, 7am-4pm; Fri-Sun, 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/beachsidesf/\" target=\"_blank\">Beachside Coffee Bar And Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BeachsideSF\" target=\"_blank\">@BeachsideSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/beachsidesf/\" target=\"_blank\">@beachsidesf\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Little Gem Belgian Waffles\u003c/h2>\n\u003cfigure id=\"attachment_109775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6170.jpg\" alt=\"A Nutella and strawberry topped liege waffle at at Little Gem Belgian Waffles.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nutella and strawberry topped liege waffle at at Little Gem Belgian Waffles. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley has many restaurants best described as “places where you can put things on other things.” There are the scads of frozen yogurt places. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/10/first-look-smokes-poutinerie-in-berkeley/\" target=\"_blank\">poutinerie\u003c/a>. The cinnamon roll cafe. And now, there is \u003cstrong>Little Gem Belgian Waffles\u003c/strong>, where you can put a variety of toppings on waffles. And not just any waffles: liege waffles, the Belgian specialty that is crispy, buttery and crunchy from pearl sugar. Husband and wife owners Chong Zhao and Janelle Wong discovered Belgian waffles on a trip to Japan (where the style is popular) and decided that Berkeley needed a waffle shop with customizable toppings. Toppings, while sweet, were surprisingly balanced. A Nutella strawberry waffle featured a modest amount of Nutella and a heap of tart strawberries. The waffle was puffy and crisp, a delicious not-too-sweet base. That restraint, and the considered touches--local Numi tea, organic ice cream, a Tcho milk chocolate spread, make it a welcome addition to the Telegraph food options, a pleasing alternative to the usual gonzo student food options (sushi burritos! Root beer-flavored cinnamon rolls!)\u003c/p>\n\u003cfigure id=\"attachment_109774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6165.jpg\" alt=\"The options at Little Gem Belgian Waffles.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The options at Little Gem Belgian Waffles. \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.littlegemwaffles.com/\" target=\"_blank\">\u003cstrong>Little Gem Belgian Waffles\u003c/strong>\u003c/a>\u003cbr>\n2468 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/rnzykqF1Km72\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 883-8922\u003cbr>\nHours: Closed Mon; Tue-Thu, 4-10pm; Fri-Sat, 12-11pm; Sun, 12-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Littlegemwaffles/\" target=\"_blank\">Little Gem Belgian Waffles\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/littlegemwaffle\" target=\"_blank\">@littlegemwaffle\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/littlegemwaffles/\" target=\"_blank\">@littlegemwaffles\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Ole's Waffle Shop\u003c/h2>\n\u003cfigure id=\"attachment_109777\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109777\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6186.jpg\" alt=\"A pecan waffle from Ole's Waffle Shop. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pecan waffle from Ole's Waffle Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ole's Waffle Shop\u003c/strong> in Alameda is probably the closest thing to a Waffle House you can find in the Bay Area, featuring late night hours, capable cooks confidently serving up a menu of griddle-centric dishes, and crisp, efficient service (including a \u003ca href=\"http://www.sfchronicle.com/thetake/article/Alameda-waitress-has-been-spoiling-her-waffle-7468082.php?t=0ee87d531f&cmpid=fb-premium\" target=\"_blank\">server who has been working there 38 years\u003c/a> and who was Alameda’s first black waitress). Ole’s, run by owner Vickie Summerfield, is old school. The booths are vinyl, the walls are painted in that shade best called “Seventies Orange” and the waitress’ first words are simply “Coffee?” There are families everywhere. A pecan waffle was plate-spanningly large, with an aesthetic perfection that rivaled Eggo. The texture was light and fluffy, with the chunks of pecan weaved into the batter offering a pleasing textural contrast. It’s not fancy--it tastes best slathered with an unholy amount of butter and imitation syrup--but it’s the kind of waffle that brought me back to ages 8-10, where every one of my days began with an Eggo Homestyle waffle popped in the toaster before school. It's the opposite of a fancy Belgian waffle, but it’s comforting and satisfying in a distinctively American way.\u003c/p>\n\u003cfigure id=\"attachment_109776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109776\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6177.jpg\" alt=\"The breakfast crowd at Ole's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The breakfast crowd at Ole's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/oles-waffle-shop-alameda\" target=\"_blank\">\u003cstrong>Ole's Waffle Shop\u003c/strong>\u003c/a>\u003cbr>\n1507 Park St [\u003ca href=\"https://goo.gl/maps/M6ZozzjUV8k\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 522-8108\u003cbr>\nHours: Mon-Thu, 5:30am-8:30pm; Fri, 5:30am-12:30am; Sat, 6am-12:30am; Sun, 6am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oleswaffleshop/\" target=\"_blank\">Ole's Waffle Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/olesws\" target=\"_blank\">@OlesWS\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>It's Tops Coffee Shop\u003c/h2>\n\u003cfigure id=\"attachment_109779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109779\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6259.jpg\" alt=\"A chedder and sausage stuffed waffle from It's Tops Coffee Shop.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chedder and sausage stuffed waffle from It's Tops Coffee Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gimmicky frankenfoods--stuffed French toast, doughnut burgers--are an increasingly common site on breakfast and brunch menus. At \u003cstrong>It's Tops Coffee Shop\u003c/strong>, a Market Street institution started in 1935 and still run by the same family, the decadent choice is stuffed waffles. In a city where restaurants are filled with muted colors, ecru ceramic mugs and lighting designed for maximum Instagram appeal, it’s refreshing to know that there are still a handful of unfussy spots. And It’s Tops fits the bill, with a laconic waitress hollering at the kitchen staff, red leather booths and “Mr. Sandman” playing softly in the background. It’s run by siblings Sheila and Bruce Chapman and the menu features standards with flashes of whimsy: omelettes, a selection of “deep fried sides” and the aforementioned stuffed waffles. I opted for one with cheddar, jalapeno and sausage (Don’t worry, they also have more traditional waffle flavors). The slim waffle was rich, oozing with salty cheese and dotted with sausage chunks. In a intriguingly bizarre twist, it came sprinkled with powdered sugar. At first this horrified me. But when you think of your average breakfast plate and the tangle of flavors it produces--salty with sweet, pancake syrup running into the sausage--it almost makes sense. And it’s worth noting that this weirdly delicious waffle, like the rest of their breakfast menu, is available all day and long into the night, proving once again that San Francisco has something to satisfy every kind of eclectic craving.\u003c/p>\n\u003cfigure id=\"attachment_109778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109778\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6256.jpg\" alt=\"The retro interior of It's Tops Coffee Shop.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The retro interior of It's Tops Coffee Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.itstopscoffeeshop.com/\" target=\"_blank\">\u003cstrong>It's Tops Coffee Shop\u003c/strong>\u003c/a>\u003cbr>\n1801 Market St [\u003ca href=\"https://goo.gl/maps/2ZjLhrtitvp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, California 94103\u003cbr>\nPh: (415) 431-6395\u003cbr>\nHours: Mon-Sat, 8am-3pm and 8pm-3am; Sun, 8am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Its-Tops-Restaurant-Coffee-Shop-133494676690998/\" target=\"_blank\">It's Tops Restaurant & Coffee Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/itstops\" target=\"_blank\">@ItsTops\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Blue Bottle Coffee\u003c/h2>\n\u003cfigure id=\"attachment_109773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109773\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6160.jpg\" alt=\"Blue Bottle's liege waffle, served in a coffee filter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Bottle's liege waffle, served in a coffee filter. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Blue Bottle\u003c/strong>’s waffle has been a consistent menu item since their early days--according to their book, the sweetness built into the Liege waffle (from pastry chef Caitlin Freeman) made it the ideal on-the-go breakfast for their harried Ferry Building customers. It’s an architectural marvel, tall and stately with a light batter flecked with crispy sugar pearls. There’s a surprisingly nice crunch--something I didn’t previously realize I appreciated in a waffle--and a subtle vanilla flavor. There’s no accompaniment given or needed, and I promise: you won’t miss the syrup. Like Blue Bottle’s entire aesthetic, it’s approachably elegant.\u003c/p>\n\u003cfigure id=\"attachment_109772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109772\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6153.jpg\" alt=\"Inside Blue Bottle's W.C. Morse Café.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Blue Bottle's W.C. Morse Café. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://bluebottlecoffee.com/\" target=\"_blank\">\u003cstrong>Blue Bottle Coffee\u003c/strong>\u003c/a> (Waffle available at multiple locations)\u003cbr>\n4270 Broadway [\u003ca href=\"https://goo.gl/maps/wiV4GBEHmXv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 653-3394\u003cbr>\nHours: Mon-Sun, 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bluebottlecoffee/\" target=\"_blank\">Blue Bottle Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bluebottleroast?lang=en\" target=\"_blank\">@bluebottleroast\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/bluebottle/?hl=en\" target=\"_blank\">@bluebottle\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 Bites: Casual Caribbean Eats in Oakland",
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"content": "\u003cp>There's plenty of comfort food cuisine to choose from in Oakland's \u003ca href=\"http://priceonomics.com/the-most-and-least-diverse-cities-in-america/\" target=\"_blank\">incredibly diverse population\u003c/a>, whether you want to dig into a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/02/5-bites-ridiculously-good-asian-rice-bowls-in-berkeley-and-oakland/\" target=\"_blank\">sizzling bowl of Korean \u003cem>bi bim bap\u003c/em>\u003c/a> or use Ethiopian \u003cem>injera\u003c/em> to scoop up savory mouthfuls of \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/04/bay-area-bites-guide-to-7-favorite-ethiopian-restaurants-in-berkeley-and-oakland/\" target=\"_blank\">stewed okra and potatoes\u003c/a>. In recent years, several talented chefs have opened up deeply personal restaurants that draw inspiration from their connections to the Caribbean with markedly Californian influences. Here's five suggestions in Oakland to sample affordable and appetizing island fare; please let us know your favorites in the comments. \u003c/p>\n\u003ch2>Where California Intersects with the Caribbean\u003c/h2>\n\u003cfigure id=\"attachment_109720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ollie2.jpg\" alt=\"Good golly, Miss Ollie's: her sumptuous Afro-Caribbean food is always a delight.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Good golly, Miss Ollie's: her sumptuous Afro-Caribbean food is always a delight for the senses. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Sarah Kirnon has \u003ca href=\"http://www.sfgate.com/restaurants/diningout/article/Miss-Ollie-s-is-a-down-home-delight-4450995.php\" target=\"_blank\">received much praise for her soulful cooking\u003c/a> at \u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong>, her congenial three-year-old restaurant located in Old Oakland. Originally from Barbados, Kirnon's \u003ca href=\"https://en.wikipedia.org/wiki/Afro-Caribbean\" target=\"_blank\">Afro-Caribbean\u003c/a> menu reflects the food she grew up with under the care of her grandmother (who she honors through the restaurant's name.) But her tenure in Northern Californian is evident through the seasonal dishes she expertly executes with locally sourced ingredients. The menu changes daily, but the popular Jamaican stew of \u003ca href=\"https://en.wikipedia.org/wiki/Ackee_and_saltfish\" target=\"_blank\">salt fish and ackee\u003c/a> makes a regular appearance at lunch and dinnertime. \u003ca href=\"http://www.nlj.gov.jm/FeastingontheHeritage/ackee.htm\" target=\"_blank\">The national fruit of Jamaica\u003c/a> is often paired with cod (that's soaked to remove some of the preserved fish's saltiness) and spiced up with a mix of sweet pimento and Scotch bonnet peppers, spring garlic, onions and thyme. And be sure to treat yourself at the beginning of your meal and order some of their \u003cem>phoularie\u003c/em>, or split pea and okra fritters, as a starter. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Real Miss Ollie's Oakland\u003c/a>\u003c/strong>\u003cbr>\n901 Washington Street [\u003ca href=\"https://goo.gl/maps/eLhUGeux4642\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch Tue-Fri 11:30am-2pm; Sat 12-3pm; Dinner Tue-Thu 5:30-9:30pm; Fri-Sat 5:30-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/missollie\" target=\"_blank\">@missollie\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Down Home Jamaica in Uptown\u003c/h2>\n\u003cfigure id=\"attachment_109459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/BEST.jpg\" alt=\"Kingston 11 Cuisine\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109459\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stop in for dinner if you'd like a pricier, platter-sized portion of their delicious jerk chicken. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you want Californian-Jamaican food, \u003cstrong>\u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003c/strong> is where you'll find Caribbean staples such as curried goat or oxtail stew prepared with seasonal ingredients from local purveyors. At lunchtime, Jamaican chef-owner Nigel Jones serves up a classic dish from his native country, jerk chicken, as a sandwich with salad or fries. Tender pieces of marinated and smoked \u003ca href=\"http://www.maryschickens.com/organicchicken.htm\" target=\"_blank\">Mary's Organic Chicken\u003c/a> is chopped up and layered with sweet, fried plantains and housemade coleslaw on a \u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\">Semifreddi Bakery\u003c/a> roll. While the sandwich is mildly spicy, you can add more heat with the bottles of imported Scotch bonnet hot sauce at your table. Also recommended is the vegetarian Jamaican patty filled with sautéed spinach and paired with a cilantro pesto dipping sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003c/strong>\u003cbr>\n2270 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/mCGwNDFsecL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 465-255\u003cbr>\nHours: Lunch Tue-Fri 11am-2pm; Dinner Tue-Sat 5-10pm; Sunday Brunch 11-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Kingston-11-Cuisine-184753371550813/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kingston11eats\" target=\"_blank\">@kingston11eats\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17 at lunch)\u003c/p>\n\u003ch2>A Fusion of Global Flavors Meets the Dominican Republic\u003c/h2>\n\u003cfigure id=\"attachment_109512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_7821.jpg\" alt=\"A bowlful of braised black Angus oxtail, stewed beans, steamed rice, coleslaw with maduros (plantains) and a fried egg makes for a hearty lunch from alaMar.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowlful of braised oxtail, stewed beans, steamed rice, coleslaw with maduros (plantains) and a fried egg makes for a hearty lunch from alaMar. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef-owner Nelson German blends his Dominican-American background with Californian, Mediterranean and Asian cuisine at \u003ca href=\"http://www.alamaroakland.com/\" target=\"_blank\">alaMar Kitchen & Bar\u003c/a>. German's lunchtime menu is where you'll find one representation of his heritage: an array of Dominican rice bowls topped with braised vegetables, chicken or black Angus oxtail. Attractively presented in a large enameled cast iron vessel, you'll receive a generous helping of steamed rice, stewed beans and cabbage slaw. You'll also want to add on extras such as a fried egg, avocado or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Cooking_plantain\" target=\"_blank\">maduros\u003c/a>\u003c/em>. alaMar also offers special sandwiches at lunchtime, such as beef \u003cem>chorizo\u003c/em> with \u003cem>shishito\u003c/em> peppers on ciabatta bread.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.alamaroakland.com/\" target=\"_blank\">alaMar Kitchen & Bar\u003c/a>\u003c/strong>\u003cbr>\n100 Grand Avenue [\u003ca href=\"https://goo.gl/maps/XnZBpNa1z2v\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 907-7555\u003cbr>\nHours: Mon 5-9pm; Tue-Thu 11:30am-2:30pm, 5-9pm; Fri 11:30am-2:30pm, 5-10pm; Sat 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/alamaroak/\" target=\"_blank\">alaMar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alamaroakland\" target=\"_blank\">@alamaroakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17 for lunch)\u003c/p>\n\u003ch2>For When You Want to Feast and Dance\u003c/h2>\n\u003cfigure id=\"attachment_109682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_7831.jpg\" alt=\"New Karibbean City serves their ample lunches in to go containers, which you'll more than likely use to carry out your leftovers.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">New Karibbean City serves their ample lunches in to go containers, which you'll more than likely use to carry out your leftovers. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A nightclub that hosts live music shows featuring \u003cem>reggae\u003c/em>, \u003cem>soca\u003c/em> and other Caribbean music acts, \u003cstrong>\u003ca href=\"http://nkcoakland.com/\" target=\"_blank\">New Karibbean City\u003c/a>\u003c/strong> also cooks up a short menu of traditional island sandwiches, stews and fried dishes for lunch and dinner. The vibe is laid-back during the day, so there's no table service. Once you head upstairs to the club, order and sit at the bar or take it to go. Try their curried goat stew or the spicy \u003ca href=\"http://cooklikeajamaican.com/jamaican-escovitch-fish/\" target=\"_blank\">Escovitch fish\u003c/a>; you'll get an entire fried fish (but not deboned, so have plenty of napkins nearby) topped with sautéed onions, garlic and tomatoes. All of their entrees are accompanied by sweet plantains and an overflowing mound of fragrant rice and beans.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://nkcoakland.com/\" target=\"_blank\">New Karibbean City\u003c/a>\u003c/strong>\u003cbr>\n1408 Webster Street [\u003ca href=\"https://goo.gl/maps/y4mc6p2ynUC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94620\u003cbr>\nPh: (510) 251-0769\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NewKaribbeanCity/\" target=\"_blank\">New Karibbean City\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nkc_oakland\" target=\"_blank\">@NKC_Oakland\u003c/a>\u003cbr>\nHours: Wed-Thu 12-9pm; Fri-Sat 12pm-4am\u003cbr>\nPrice range: $ (Entrees $10 and under for lunch)\u003c/p>\n\u003ch2>Fire-Grilled Afro-Caribbean Street Food\u003c/h2>\n\u003cfigure id=\"attachment_109698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/suya.jpg\" alt=\"A grilled feast at Suya: beef skewers with suya pepper spice, corn and plantains.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled feast at Suya: beef skewers with suya pepper spice, corn and plantains. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At their Berkeley and Oakland locations, \u003cstrong>\u003ca href=\"http://suyaafricangrill.com/index.html\" target=\"_blank\">Suya African-Caribbean Grill\u003c/a>\u003c/strong> maintains an informal, simple menu that's centered around skewers of grilled meat or vegetables. You can choose from two signature seasonings: \u003cem>suya\u003c/em> pepper, a peanut-based Nigerian \u003ca href=\"http://www.the-grilling-spot.com/suya.html\" target=\"_blank\">spice rub\u003c/a> or Jamaican jerk flavors (which has a spicy, lively kick.) Order them alone or indulge in a more substantial meal with two sides, crispy flatbread and aioli. They also offer wraps, daily specials and Jamaican-style patties.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://suyaafricangrill.com/index.html\" target=\"_blank\">Suya African-Caribbean Grill\u003c/a>\u003c/strong>\u003cbr>\n408 22nd Street [\u003ca href=\"https://goo.gl/maps/o2HWSxSztA92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 465-SUYA\u003cbr>\nHours: Mon-Fri: 11am-3pm and 5pm-8pm; Sat 12pm-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuyaAfricanGrill/\" target=\"_blank\">Suya African Caribbean Grill\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SuyaAfricanGril\" target=\"_blank\">@SuyaAfricanGril\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's plenty of comfort food cuisine to choose from in Oakland's \u003ca href=\"http://priceonomics.com/the-most-and-least-diverse-cities-in-america/\" target=\"_blank\">incredibly diverse population\u003c/a>, whether you want to dig into a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/02/5-bites-ridiculously-good-asian-rice-bowls-in-berkeley-and-oakland/\" target=\"_blank\">sizzling bowl of Korean \u003cem>bi bim bap\u003c/em>\u003c/a> or use Ethiopian \u003cem>injera\u003c/em> to scoop up savory mouthfuls of \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/04/bay-area-bites-guide-to-7-favorite-ethiopian-restaurants-in-berkeley-and-oakland/\" target=\"_blank\">stewed okra and potatoes\u003c/a>. In recent years, several talented chefs have opened up deeply personal restaurants that draw inspiration from their connections to the Caribbean with markedly Californian influences. Here's five suggestions in Oakland to sample affordable and appetizing island fare; please let us know your favorites in the comments. \u003c/p>\n\u003ch2>Where California Intersects with the Caribbean\u003c/h2>\n\u003cfigure id=\"attachment_109720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ollie2.jpg\" alt=\"Good golly, Miss Ollie's: her sumptuous Afro-Caribbean food is always a delight.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Good golly, Miss Ollie's: her sumptuous Afro-Caribbean food is always a delight for the senses. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Sarah Kirnon has \u003ca href=\"http://www.sfgate.com/restaurants/diningout/article/Miss-Ollie-s-is-a-down-home-delight-4450995.php\" target=\"_blank\">received much praise for her soulful cooking\u003c/a> at \u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong>, her congenial three-year-old restaurant located in Old Oakland. Originally from Barbados, Kirnon's \u003ca href=\"https://en.wikipedia.org/wiki/Afro-Caribbean\" target=\"_blank\">Afro-Caribbean\u003c/a> menu reflects the food she grew up with under the care of her grandmother (who she honors through the restaurant's name.) But her tenure in Northern Californian is evident through the seasonal dishes she expertly executes with locally sourced ingredients. The menu changes daily, but the popular Jamaican stew of \u003ca href=\"https://en.wikipedia.org/wiki/Ackee_and_saltfish\" target=\"_blank\">salt fish and ackee\u003c/a> makes a regular appearance at lunch and dinnertime. \u003ca href=\"http://www.nlj.gov.jm/FeastingontheHeritage/ackee.htm\" target=\"_blank\">The national fruit of Jamaica\u003c/a> is often paired with cod (that's soaked to remove some of the preserved fish's saltiness) and spiced up with a mix of sweet pimento and Scotch bonnet peppers, spring garlic, onions and thyme. And be sure to treat yourself at the beginning of your meal and order some of their \u003cem>phoularie\u003c/em>, or split pea and okra fritters, as a starter. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Real Miss Ollie's Oakland\u003c/a>\u003c/strong>\u003cbr>\n901 Washington Street [\u003ca href=\"https://goo.gl/maps/eLhUGeux4642\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch Tue-Fri 11:30am-2pm; Sat 12-3pm; Dinner Tue-Thu 5:30-9:30pm; Fri-Sat 5:30-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/missollie\" target=\"_blank\">@missollie\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Down Home Jamaica in Uptown\u003c/h2>\n\u003cfigure id=\"attachment_109459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/BEST.jpg\" alt=\"Kingston 11 Cuisine\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109459\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stop in for dinner if you'd like a pricier, platter-sized portion of their delicious jerk chicken. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you want Californian-Jamaican food, \u003cstrong>\u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003c/strong> is where you'll find Caribbean staples such as curried goat or oxtail stew prepared with seasonal ingredients from local purveyors. At lunchtime, Jamaican chef-owner Nigel Jones serves up a classic dish from his native country, jerk chicken, as a sandwich with salad or fries. Tender pieces of marinated and smoked \u003ca href=\"http://www.maryschickens.com/organicchicken.htm\" target=\"_blank\">Mary's Organic Chicken\u003c/a> is chopped up and layered with sweet, fried plantains and housemade coleslaw on a \u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\">Semifreddi Bakery\u003c/a> roll. While the sandwich is mildly spicy, you can add more heat with the bottles of imported Scotch bonnet hot sauce at your table. Also recommended is the vegetarian Jamaican patty filled with sautéed spinach and paired with a cilantro pesto dipping sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003c/strong>\u003cbr>\n2270 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/mCGwNDFsecL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 465-255\u003cbr>\nHours: Lunch Tue-Fri 11am-2pm; Dinner Tue-Sat 5-10pm; Sunday Brunch 11-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Kingston-11-Cuisine-184753371550813/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kingston11eats\" target=\"_blank\">@kingston11eats\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17 at lunch)\u003c/p>\n\u003ch2>A Fusion of Global Flavors Meets the Dominican Republic\u003c/h2>\n\u003cfigure id=\"attachment_109512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_7821.jpg\" alt=\"A bowlful of braised black Angus oxtail, stewed beans, steamed rice, coleslaw with maduros (plantains) and a fried egg makes for a hearty lunch from alaMar.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowlful of braised oxtail, stewed beans, steamed rice, coleslaw with maduros (plantains) and a fried egg makes for a hearty lunch from alaMar. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef-owner Nelson German blends his Dominican-American background with Californian, Mediterranean and Asian cuisine at \u003ca href=\"http://www.alamaroakland.com/\" target=\"_blank\">alaMar Kitchen & Bar\u003c/a>. German's lunchtime menu is where you'll find one representation of his heritage: an array of Dominican rice bowls topped with braised vegetables, chicken or black Angus oxtail. Attractively presented in a large enameled cast iron vessel, you'll receive a generous helping of steamed rice, stewed beans and cabbage slaw. You'll also want to add on extras such as a fried egg, avocado or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Cooking_plantain\" target=\"_blank\">maduros\u003c/a>\u003c/em>. alaMar also offers special sandwiches at lunchtime, such as beef \u003cem>chorizo\u003c/em> with \u003cem>shishito\u003c/em> peppers on ciabatta bread.\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.alamaroakland.com/\" target=\"_blank\">alaMar Kitchen & Bar\u003c/a>\u003c/strong>\u003cbr>\n100 Grand Avenue [\u003ca href=\"https://goo.gl/maps/XnZBpNa1z2v\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 907-7555\u003cbr>\nHours: Mon 5-9pm; Tue-Thu 11:30am-2:30pm, 5-9pm; Fri 11:30am-2:30pm, 5-10pm; Sat 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/alamaroak/\" target=\"_blank\">alaMar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alamaroakland\" target=\"_blank\">@alamaroakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17 for lunch)\u003c/p>\n\u003ch2>For When You Want to Feast and Dance\u003c/h2>\n\u003cfigure id=\"attachment_109682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_7831.jpg\" alt=\"New Karibbean City serves their ample lunches in to go containers, which you'll more than likely use to carry out your leftovers.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">New Karibbean City serves their ample lunches in to go containers, which you'll more than likely use to carry out your leftovers. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A nightclub that hosts live music shows featuring \u003cem>reggae\u003c/em>, \u003cem>soca\u003c/em> and other Caribbean music acts, \u003cstrong>\u003ca href=\"http://nkcoakland.com/\" target=\"_blank\">New Karibbean City\u003c/a>\u003c/strong> also cooks up a short menu of traditional island sandwiches, stews and fried dishes for lunch and dinner. The vibe is laid-back during the day, so there's no table service. Once you head upstairs to the club, order and sit at the bar or take it to go. Try their curried goat stew or the spicy \u003ca href=\"http://cooklikeajamaican.com/jamaican-escovitch-fish/\" target=\"_blank\">Escovitch fish\u003c/a>; you'll get an entire fried fish (but not deboned, so have plenty of napkins nearby) topped with sautéed onions, garlic and tomatoes. All of their entrees are accompanied by sweet plantains and an overflowing mound of fragrant rice and beans.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://nkcoakland.com/\" target=\"_blank\">New Karibbean City\u003c/a>\u003c/strong>\u003cbr>\n1408 Webster Street [\u003ca href=\"https://goo.gl/maps/y4mc6p2ynUC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94620\u003cbr>\nPh: (510) 251-0769\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NewKaribbeanCity/\" target=\"_blank\">New Karibbean City\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nkc_oakland\" target=\"_blank\">@NKC_Oakland\u003c/a>\u003cbr>\nHours: Wed-Thu 12-9pm; Fri-Sat 12pm-4am\u003cbr>\nPrice range: $ (Entrees $10 and under for lunch)\u003c/p>\n\u003ch2>Fire-Grilled Afro-Caribbean Street Food\u003c/h2>\n\u003cfigure id=\"attachment_109698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/suya.jpg\" alt=\"A grilled feast at Suya: beef skewers with suya pepper spice, corn and plantains.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled feast at Suya: beef skewers with suya pepper spice, corn and plantains. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At their Berkeley and Oakland locations, \u003cstrong>\u003ca href=\"http://suyaafricangrill.com/index.html\" target=\"_blank\">Suya African-Caribbean Grill\u003c/a>\u003c/strong> maintains an informal, simple menu that's centered around skewers of grilled meat or vegetables. You can choose from two signature seasonings: \u003cem>suya\u003c/em> pepper, a peanut-based Nigerian \u003ca href=\"http://www.the-grilling-spot.com/suya.html\" target=\"_blank\">spice rub\u003c/a> or Jamaican jerk flavors (which has a spicy, lively kick.) Order them alone or indulge in a more substantial meal with two sides, crispy flatbread and aioli. They also offer wraps, daily specials and Jamaican-style patties.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://suyaafricangrill.com/index.html\" target=\"_blank\">Suya African-Caribbean Grill\u003c/a>\u003c/strong>\u003cbr>\n408 22nd Street [\u003ca href=\"https://goo.gl/maps/o2HWSxSztA92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 465-SUYA\u003cbr>\nHours: Mon-Fri: 11am-3pm and 5pm-8pm; Sat 12pm-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuyaAfricanGrill/\" target=\"_blank\">Suya African Caribbean Grill\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SuyaAfricanGril\" target=\"_blank\">@SuyaAfricanGril\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Memorial Day Summer Grilling Recipes",
"title": "Bay Area Bites Memorial Day Summer Grilling Recipes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\" target=\"_blank\">\u003cstrong>Springtime Grilled Artichokes with Romesco Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.\u003c/p>\n\u003cfigure id=\"attachment_109642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\" target=\"_blank\">\u003cstrong>Memorial Day Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/strong>\u003c/a>\u003cbr>\nSweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.\u003c/p>\n\u003cfigure id=\"attachment_109640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new-1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\" target=\"_blank\">\u003cstrong>Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_109639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced.jpg\" alt=\"Simply Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\" target=\"_blank\">\u003cstrong>Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula\u003c/strong>\u003c/a>\u003cbr>\nCreamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.\u003c/p>\n\u003cfigure id=\"attachment_109641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\" target=\"_blank\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_109657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\" target=\"_blank\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_109659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\" width=\"1000\" height=\"980\" class=\"size-full wp-image-109659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-400x392.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">\u003cstrong>Throw Your Potato Salad On The Grill: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\" target=\"_blank\">\u003cstrong>Fire Up the Grill for Spicy Chili Burgers\u003c/strong>\u003c/a>\u003cbr>\nIf you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/final-burger1000.jpg\" alt=\"Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\" target=\"_blank\">\u003cstrong>Springtime Grilled Artichokes with Romesco Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.\u003c/p>\n\u003cfigure id=\"attachment_109642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\" target=\"_blank\">\u003cstrong>Memorial Day Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/strong>\u003c/a>\u003cbr>\nSweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.\u003c/p>\n\u003cfigure id=\"attachment_109640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new-1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\" target=\"_blank\">\u003cstrong>Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_109639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced.jpg\" alt=\"Simply Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\" target=\"_blank\">\u003cstrong>Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula\u003c/strong>\u003c/a>\u003cbr>\nCreamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.\u003c/p>\n\u003cfigure id=\"attachment_109641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\" target=\"_blank\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_109657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\" target=\"_blank\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_109659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\" width=\"1000\" height=\"980\" class=\"size-full wp-image-109659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-400x392.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">\u003cstrong>Throw Your Potato Salad On The Grill: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\" target=\"_blank\">\u003cstrong>Fire Up the Grill for Spicy Chili Burgers\u003c/strong>\u003c/a>\u003cbr>\nIf you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/final-burger1000.jpg\" alt=\"Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 5 Great Dumpling Spots in San Francisco",
"title": "Bay Area Bites Guide to 5 Great Dumpling Spots in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There are a lot of different kinds of dumplings -- so many, in fact, that it's easy to get confused between pork buns and pork potstickers, steamed or baked, Xiao Long Bao or Sheng Jian Bao. This might be why many San Francisco dumpling places have a back-up ordering method of pictures and pointing for their non-Chinese-speaking clientele. It was a method I admit I resorted to more than once on this dumpling quest.\u003c/p>\n\u003cp>There are those who can debate for hours the merits of various dumpling locations, but for those of us less well-versed, a quick tutorial: Dim Sum refers to a variety of dishes, and is more about the style and time of the meal. Typically, the Cantonese-style small dishes are served as snacks and are accompanied by tea. Dumplings are often one of those dishes. (Obviously, dumplings are not unique to any one country and different types of dumplings can be found around the world.) Chinese dumplings are made of a thin wrapper filled with meat and/or vegetables and then steamed. They also can come in soup broth. Potstickers are pan-fried versions. Xiao long bao are soup dumplings with Shanghainese origins, whose filling melts as they cook, making the broth gush out as you bite into them. There are also buns, made with fluffy rolls and steamed or baked. The most popular buns are usually filled with barbecued pork. And, yes, there is a quite bit of a blending of traditions, cultures, and styles in the variations we have here in the Bay Area.\u003c/p>\n\u003cp>If you are a connoisseur, then the differences in regional techniques and ingredients will be something worth testing carefully at the many dumpling places in the city. If you just want a cheap and delicious meal, then here are some of the best places to start.\u003c/p>\n\u003ch2>Shanghai Dumpling King\u003c/h2>\n\u003cfigure id=\"attachment_108976\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking4.jpg\">\u003cimg class=\"size-full wp-image-108976\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking4.jpg\" alt=\"Shanghai Dumpling King in the Sunset\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shanghai Dumpling King in the Sunset \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Shanghai Dumpling King has two locations now, though the one in the Outer Richmond is the original. Perhaps, from such an institution you'd expect frills and a larger space, but Shanghai Dumpling King is fairly small and unadorned, with one tiny room by the kitchen and a larger area with about 10 tables. The one large group table was full when I arrived. Many locals simply order take-out. And be warned: it's cash only.\u003c/p>\n\u003cfigure id=\"attachment_108975\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking3.jpg\">\u003cimg class=\"size-full wp-image-108975\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking3.jpg\" alt=\"The dumpling soup\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dumpling soup \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Dumpling King may be best known for its xiao long bao and its Shanghai-style wontons. The xiao long bao soup dumplings come ten to a basket and are known for being creamy once you bite in. I, however, ordered the wonton soup with dumplings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The broth was thin and very, very hot. But once I stopped accidentally burning my mouth, the dumplings were delicious. They had a thin wrapper and chives packed in around the meat.\u003c/p>\n\u003cfigure id=\"attachment_108974\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking2.jpg\">\u003cimg class=\"size-full wp-image-108974\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking2.jpg\" alt=\"Pan-fried pork dumplings`\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pan-fried pork dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I know everyone raves about the soup dumplings, but my weakness here was the pan-fried pork dumplings, which I could have kept eating long after it was no longer a good idea. They're fried on one side, slightly sweet, and drenched in oil. You could easily fill up on the many different kinds of dumplings, but this small spot actually has a large menu with other types of dishes. Try the noodles or green beans too. Since everything is relatively cheap, it's easy to order more than a few things and take home leftovers, or split with friends.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-king-san-francisco\" target=\"_blank\">\u003cstrong>Shanghai Dumpling King\u003c/strong>\u003c/a>\u003cbr>\n3319 Balboa St. [\u003ca href=\"https://goo.gl/8e8TW0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94121\u003cbr>\nPh: (415) 387-2088\u003cbr>\nHours: Mon, Wed-Fri, 11am-9:30pm; Sat-Sun, 10:30am-9:30pm\u003cbr>\nPrice: $ (Cash Only)\u003c/p>\n\u003ch2>Yank Sing\u003c/h2>\n\u003cfigure id=\"attachment_108999\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing2.jpg\">\u003cimg class=\"size-full wp-image-108999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing2.jpg\" alt=\"Yank Sing at the Rincon Center\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yank Sing at the Rincon Center \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yank Sing is the granddaddy of dim sum spots in the city, with two locations in downtown. It's generally considered one of the classic restaurants of San Francisco and won a James Beard Award in 2009. Started in Chinatown in 1958, it moved to the financial district in 1974 and the Rincon Center location opened 15 years ago. That's the larger of the two spots and it's added a \"to-go\" storefront for all workers looking for a quick, tasty lunch. On the weekends, the restaurant takes over the atrium of the food court as well and serves nearly 500 people at a time.\u003c/p>\n\u003cp>If you'd rather sit down than get to-go, it's probably a good idea to make reservations online, since the large dining room is busy and full nearly every day. For a lunch mid-week, though, I easily got a reservation for 12:30 p.m. And service is so quick and efficient, even if you don't have a reservation, they'll likely fit you in and have food on your plate before too long.\u003c/p>\n\u003cfigure id=\"attachment_109001\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing4.jpg\">\u003cimg class=\"size-full wp-image-109001\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing4.jpg\" alt=\"The servers at Yank Sing push a trolley with dumpling options\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The servers at Yank Sing push a trolley with dumpling options \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is a printed menu at Yank Sing, and you can certainly (obviously) order from it. But if you really want the full experience, just pick from the carts that come around. Each has an array of wooden baskets and you can simply point to what looks best. This is also an easy way to rack up a large bill without noticing.\u003c/p>\n\u003cfigure id=\"attachment_108998\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing1.jpg\">\u003cimg class=\"size-full wp-image-108998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing1.jpg\" alt=\"Veggie dumplings\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Veggie dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I know veggie dumplings are not necessarily what most people think of as the standard dumpling, but they were probably my favorite from all the places and things I tried. The veggie dumplings had a interesting mix of cabbage, nuts, and bamboo shoots.\u003c/p>\n\u003cfigure id=\"attachment_109000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing3.jpg\">\u003cimg class=\"size-full wp-image-109000\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing3.jpg\" alt=\"The veggie dumpling\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The veggie dumpling \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While it's hard to always tell what's going to come by on the next cart, the Yank Sing pork bun is a must-try. The bun is light and fluffy with the requisite barbecue pork on the inside slightly sweet. Get some tea to go with the meal.\u003c/p>\n\u003cfigure id=\"attachment_109002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing5.jpg\">\u003cimg class=\"size-full wp-image-109002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing5.jpg\" alt=\"Pork buns at Yank Sing\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork buns at Yank Sing \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only downside is the wooden baskets tend to come with just a few dumplings or buns in them, which likely adds to Yank Sing's reputation for being more expensive than dim sum should be. There is also some criticism out there that it's too Americanized in its presentation and options. That may be true, but it's also delicious.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a>\u003c/strong>\u003cbr>\n101 Spear St. (Rincon Center) [\u003ca href=\"https://goo.gl/hUljjb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nPh: (415) 781-1111\u003cbr>\nHours: Mon-Fri, 11am-3pm; Sat, Sun, holidays, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/YankSing\" target=\"_blank\">Yank Sing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/yanksing\" target=\"_blank\">@YankSing\u003c/a>\u003cbr>\nPrice: $$ \u003c/p>\n\u003ch2>Great Eastern\u003c/h2>\n\u003cfigure id=\"attachment_109007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern5.jpg\">\u003cimg class=\"size-full wp-image-109007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern5.jpg\" alt=\"Great Eastern in Chinatown\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Great Eastern in Chinatown \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Right in the heart of Chinatown, Great Eastern is where President Obama opted to stop in 2012 to pick up a large to-go order while he was in town. The place is basically one very large and bustling dining room, with another room downstairs. Suited waiters in green jackets and linen tablecloths make the whole experience feel rather formal, despite the fact that it's typically loud and crowded.\u003c/p>\n\u003cfigure id=\"attachment_109006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern4.jpg\">\u003cimg class=\"size-full wp-image-109006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern4.jpg\" alt=\"The Great Eastern dining room\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Great Eastern dining room \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I'll be honest: I wasn't totally sure what I was ordering. Fortunately, while the menu has English translations of all its items, it also has pictures, making it easy to point at what looks good. And it all looks good.\u003c/p>\n\u003cfigure id=\"attachment_109004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern2.jpg\">\u003cimg class=\"size-full wp-image-109004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern2.jpg\" alt=\"Steamed Shanghai dumplings\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Shanghai dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The steamed Shanghai dumplings arrived in their requisite wooden basket. As soon as I bit in, the wrapper sort of fell apart and juice dribbled out. Inside was a ball of pork and spices. I couldn't quite figure out how to eat them in two bites because the dough would stick to its wrapper and tear while I tried to bite in. I ended up just popping the whole thing in my mouth. I wouldn't necessarily recommend this technique.\u003c/p>\n\u003cfigure id=\"attachment_109003\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern1.jpg\">\u003cimg class=\"size-full wp-image-109003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern1.jpg\" alt=\"Baked pork buns\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baked pork buns \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Admittedly, I had these pork buns just before trekking over to Yank Sing' for their version, and Yank Sing's were probably better, but Great Eastern's pork buns are also excellent. They're sweet, dense, and stuffed with barbecue pork filling. The filling is slightly less sweet than Yank Sing's and the buns are a little heavier.\u003c/p>\n\u003cfigure id=\"attachment_109005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern3.jpg\">\u003cimg class=\"size-full wp-image-109005\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern3.jpg\" alt=\"Dumpling soup\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dumpling soup \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dumpling soup was possibly my least favorite dish. With one giant dumpling ball of chicken and cabbage and spices, in a cup of steaming hot broth, you have to break apart the ball to eat it. It's tasty, but the broth and meat could use more flavor.\u003c/p>\n\u003cp>Technically, the restaurant is cash only for orders under $20, but the staff let me slip by with my $19 check. And they were happy to answer any questions I had or make suggestions about what to order. There is a full menu of entrees and noodles too, but dim sum is only served from 10 a.m. to 3 p.m.\u003c/p>\n\u003cp>\u003ca href=\"http://www.greateasternsf.com/\" target=\"_blank\">\u003cstrong>Great Eastern\u003c/strong>\u003c/a>\u003cbr>\n649 Jackson St. [\u003ca href=\"https://goo.gl/kLmJfA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 986-2500\u003cbr>\nHours: Mon-Fri, 10am-11pm; Sat-Sun, 9am-11pm\u003cbr>\nPrice: $ (Cash only for orders under $20)\u003c/p>\n\u003ch2>Dumpling Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_109053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen.jpg\">\u003cimg class=\"size-full wp-image-109053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen.jpg\" alt=\"Dumpling Kitchen in the Sunset\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dumpling Kitchen in the Sunset \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dumpling Kitchen and Kingdom of Dumpling are just two blocks apart from each other on Taraval Street. Both look like holes in the wall from the outside, but both have some of the best dumplings in the city on the inside.\u003c/p>\n\u003cp>Dumpling Kitchen sits about 30-40 people at its simple tables in one medium-sized room. Service is quick and without frills.\u003c/p>\n\u003cfigure id=\"attachment_109054\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen3.jpg\">\u003cimg class=\"size-full wp-image-109054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen3.jpg\" alt=\"Veggie and pork dumplings\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Veggie and pork dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two wooden baskets: the veggie dumplings and the pork and cabbage. Both are prepared in the classic steamed style before being brought to your table. The pork dumplings are mixed with Napa cabbage, and the cabbage adds a fresh crispness to the balls of meat. The dough is slightly chewy and tears away, though it gets rubbery if you wait too long and they cool.\u003c/p>\n\u003cfigure id=\"attachment_109055\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen2.jpg\">\u003cimg class=\"size-full wp-image-109055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen2.jpg\" alt=\"The steamed dumplings are served in their wooden trays\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The steamed dumplings are served in their wooden trays \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The veggie dumplings are filled with a mix of vegetables -- carrots and peas and cabbage -- and spices. There's also a range of appetizers, which many locals swear by for a full meal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dumpling-kitchen-san-francisco\" target=\"_blank\">\u003cstrong>Dumpling Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1935 Taraval St. [\u003ca href=\"https://goo.gl/IJMxdW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 682-8938\u003cbr>\nHours: Mon-Tue, Thu-Fri, 11am-9pm; Sat-Sun, 10:30am-9pm\u003cbr>\nPrice: $ \u003c/p>\n\u003ch2>Kingdom of Dumpling\u003c/h2>\n\u003cfigure id=\"attachment_109059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling.jpg\">\u003cimg class=\"size-full wp-image-109059\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling.jpg\" alt=\"Kingdom of Dumpling on Taraval\" width=\"1920\" height=\"2067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-400x431.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-800x861.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-768x827.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-1440x1550.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-1180x1270.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-960x1034.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kingdom of Dumpling on Taraval \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kingdom of Dumpling has been around longer than its down-the-street neighbor. It's a tiny bit more upscale and is often more crowded -- though it's also smaller with just about eight table. There's also a wholesale location a few blocks away if you want to place large orders (or if you want to see how it all gets made). You can also buy frozen bags of dumplings at the wholesale location for cooking at home.\u003c/p>\n\u003cfigure id=\"attachment_109058\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomofdumpling2.jpg\">\u003cimg class=\"size-full wp-image-109058\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomofdumpling2.jpg\" alt=\"Garlic green beans\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic green beans \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We decided to get our vegetables and ordered the garlic green beans to start. They were the surprise of the night: crisp and excellently flavored. After eating all the green beans, I wiped up the leftover garlic sauce with potstickers for a tasty combination.\u003c/p>\n\u003cfigure id=\"attachment_109056\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling4.jpg\">\u003cimg class=\"size-full wp-image-109056\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling4.jpg\" alt=\"Pork potstickers\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork potstickers \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Dumpling Kitchen and Kingdom of Dumpling are well-regarded for their xiao long bao, but they also have long menus with a variety of dumplings. The pork potstickers are a staple, wrapped in a crescent shape and pan-fried on one side. They tasted like what you'd expect potstickers to taste like. Don't overdo it with the vinegar sauce, unless you're prepared for the bite, but a little livens them up and keeps the pork moist.\u003c/p>\n\u003cfigure id=\"attachment_109238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling3a.jpg\" alt=\"Chicken and spinach dumplings\" width=\"1920\" height=\"1460\" class=\"size-full wp-image-109238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-400x304.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-800x608.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-768x584.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-1440x1095.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-1180x897.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-960x730.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and spinach dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also ordered the chicken and spinach dumplings. While a different style than Dumpling Kitchen's pork and cabbage dumplings, the end result was very similar. Both Sunset neighborhood spots take credit cards and you can get a full meal for two at a very reasonable price.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kingofchinesedumpling.com/english/contact.htm\" target=\"_blank\">\u003cstrong>Kingdom of Dumpling\u003c/strong>\u003c/a>\u003cbr>\n1713 Taraval St. [\u003ca href=\"https://goo.gl/XkgKU4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 665-6617\u003cbr>\nHours: Mon-Thu, 11:30am-3:30pm, 5pm-9:30pm; Fri, 11:30am-3:30pm, 5pm-10pm; Sat, 11:30am-10pm; Sun, 11:30am-9:30pm\u003cbr>\nPrice: $ \u003c/p>\n\n",
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"excerpt": "The debate over best dumplings in the city is wide-ranging and intense. But these are five excellent places to start.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There are a lot of different kinds of dumplings -- so many, in fact, that it's easy to get confused between pork buns and pork potstickers, steamed or baked, Xiao Long Bao or Sheng Jian Bao. This might be why many San Francisco dumpling places have a back-up ordering method of pictures and pointing for their non-Chinese-speaking clientele. It was a method I admit I resorted to more than once on this dumpling quest.\u003c/p>\n\u003cp>There are those who can debate for hours the merits of various dumpling locations, but for those of us less well-versed, a quick tutorial: Dim Sum refers to a variety of dishes, and is more about the style and time of the meal. Typically, the Cantonese-style small dishes are served as snacks and are accompanied by tea. Dumplings are often one of those dishes. (Obviously, dumplings are not unique to any one country and different types of dumplings can be found around the world.) Chinese dumplings are made of a thin wrapper filled with meat and/or vegetables and then steamed. They also can come in soup broth. Potstickers are pan-fried versions. Xiao long bao are soup dumplings with Shanghainese origins, whose filling melts as they cook, making the broth gush out as you bite into them. There are also buns, made with fluffy rolls and steamed or baked. The most popular buns are usually filled with barbecued pork. And, yes, there is a quite bit of a blending of traditions, cultures, and styles in the variations we have here in the Bay Area.\u003c/p>\n\u003cp>If you are a connoisseur, then the differences in regional techniques and ingredients will be something worth testing carefully at the many dumpling places in the city. If you just want a cheap and delicious meal, then here are some of the best places to start.\u003c/p>\n\u003ch2>Shanghai Dumpling King\u003c/h2>\n\u003cfigure id=\"attachment_108976\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking4.jpg\">\u003cimg class=\"size-full wp-image-108976\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking4.jpg\" alt=\"Shanghai Dumpling King in the Sunset\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shanghai Dumpling King in the Sunset \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Shanghai Dumpling King has two locations now, though the one in the Outer Richmond is the original. Perhaps, from such an institution you'd expect frills and a larger space, but Shanghai Dumpling King is fairly small and unadorned, with one tiny room by the kitchen and a larger area with about 10 tables. The one large group table was full when I arrived. Many locals simply order take-out. And be warned: it's cash only.\u003c/p>\n\u003cfigure id=\"attachment_108975\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking3.jpg\">\u003cimg class=\"size-full wp-image-108975\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking3.jpg\" alt=\"The dumpling soup\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dumpling soup \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Dumpling King may be best known for its xiao long bao and its Shanghai-style wontons. The xiao long bao soup dumplings come ten to a basket and are known for being creamy once you bite in. I, however, ordered the wonton soup with dumplings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The broth was thin and very, very hot. But once I stopped accidentally burning my mouth, the dumplings were delicious. They had a thin wrapper and chives packed in around the meat.\u003c/p>\n\u003cfigure id=\"attachment_108974\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking2.jpg\">\u003cimg class=\"size-full wp-image-108974\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking2.jpg\" alt=\"Pan-fried pork dumplings`\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pan-fried pork dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I know everyone raves about the soup dumplings, but my weakness here was the pan-fried pork dumplings, which I could have kept eating long after it was no longer a good idea. They're fried on one side, slightly sweet, and drenched in oil. You could easily fill up on the many different kinds of dumplings, but this small spot actually has a large menu with other types of dishes. Try the noodles or green beans too. Since everything is relatively cheap, it's easy to order more than a few things and take home leftovers, or split with friends.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-king-san-francisco\" target=\"_blank\">\u003cstrong>Shanghai Dumpling King\u003c/strong>\u003c/a>\u003cbr>\n3319 Balboa St. [\u003ca href=\"https://goo.gl/8e8TW0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94121\u003cbr>\nPh: (415) 387-2088\u003cbr>\nHours: Mon, Wed-Fri, 11am-9:30pm; Sat-Sun, 10:30am-9:30pm\u003cbr>\nPrice: $ (Cash Only)\u003c/p>\n\u003ch2>Yank Sing\u003c/h2>\n\u003cfigure id=\"attachment_108999\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing2.jpg\">\u003cimg class=\"size-full wp-image-108999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing2.jpg\" alt=\"Yank Sing at the Rincon Center\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yank Sing at the Rincon Center \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yank Sing is the granddaddy of dim sum spots in the city, with two locations in downtown. It's generally considered one of the classic restaurants of San Francisco and won a James Beard Award in 2009. Started in Chinatown in 1958, it moved to the financial district in 1974 and the Rincon Center location opened 15 years ago. That's the larger of the two spots and it's added a \"to-go\" storefront for all workers looking for a quick, tasty lunch. On the weekends, the restaurant takes over the atrium of the food court as well and serves nearly 500 people at a time.\u003c/p>\n\u003cp>If you'd rather sit down than get to-go, it's probably a good idea to make reservations online, since the large dining room is busy and full nearly every day. For a lunch mid-week, though, I easily got a reservation for 12:30 p.m. And service is so quick and efficient, even if you don't have a reservation, they'll likely fit you in and have food on your plate before too long.\u003c/p>\n\u003cfigure id=\"attachment_109001\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing4.jpg\">\u003cimg class=\"size-full wp-image-109001\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing4.jpg\" alt=\"The servers at Yank Sing push a trolley with dumpling options\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The servers at Yank Sing push a trolley with dumpling options \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is a printed menu at Yank Sing, and you can certainly (obviously) order from it. But if you really want the full experience, just pick from the carts that come around. Each has an array of wooden baskets and you can simply point to what looks best. This is also an easy way to rack up a large bill without noticing.\u003c/p>\n\u003cfigure id=\"attachment_108998\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing1.jpg\">\u003cimg class=\"size-full wp-image-108998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing1.jpg\" alt=\"Veggie dumplings\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Veggie dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I know veggie dumplings are not necessarily what most people think of as the standard dumpling, but they were probably my favorite from all the places and things I tried. The veggie dumplings had a interesting mix of cabbage, nuts, and bamboo shoots.\u003c/p>\n\u003cfigure id=\"attachment_109000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing3.jpg\">\u003cimg class=\"size-full wp-image-109000\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing3.jpg\" alt=\"The veggie dumpling\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The veggie dumpling \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While it's hard to always tell what's going to come by on the next cart, the Yank Sing pork bun is a must-try. The bun is light and fluffy with the requisite barbecue pork on the inside slightly sweet. Get some tea to go with the meal.\u003c/p>\n\u003cfigure id=\"attachment_109002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing5.jpg\">\u003cimg class=\"size-full wp-image-109002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing5.jpg\" alt=\"Pork buns at Yank Sing\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork buns at Yank Sing \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only downside is the wooden baskets tend to come with just a few dumplings or buns in them, which likely adds to Yank Sing's reputation for being more expensive than dim sum should be. There is also some criticism out there that it's too Americanized in its presentation and options. That may be true, but it's also delicious.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a>\u003c/strong>\u003cbr>\n101 Spear St. (Rincon Center) [\u003ca href=\"https://goo.gl/hUljjb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nPh: (415) 781-1111\u003cbr>\nHours: Mon-Fri, 11am-3pm; Sat, Sun, holidays, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/YankSing\" target=\"_blank\">Yank Sing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/yanksing\" target=\"_blank\">@YankSing\u003c/a>\u003cbr>\nPrice: $$ \u003c/p>\n\u003ch2>Great Eastern\u003c/h2>\n\u003cfigure id=\"attachment_109007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern5.jpg\">\u003cimg class=\"size-full wp-image-109007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern5.jpg\" alt=\"Great Eastern in Chinatown\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Great Eastern in Chinatown \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Right in the heart of Chinatown, Great Eastern is where President Obama opted to stop in 2012 to pick up a large to-go order while he was in town. The place is basically one very large and bustling dining room, with another room downstairs. Suited waiters in green jackets and linen tablecloths make the whole experience feel rather formal, despite the fact that it's typically loud and crowded.\u003c/p>\n\u003cfigure id=\"attachment_109006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern4.jpg\">\u003cimg class=\"size-full wp-image-109006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern4.jpg\" alt=\"The Great Eastern dining room\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Great Eastern dining room \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I'll be honest: I wasn't totally sure what I was ordering. Fortunately, while the menu has English translations of all its items, it also has pictures, making it easy to point at what looks good. And it all looks good.\u003c/p>\n\u003cfigure id=\"attachment_109004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern2.jpg\">\u003cimg class=\"size-full wp-image-109004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern2.jpg\" alt=\"Steamed Shanghai dumplings\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Shanghai dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The steamed Shanghai dumplings arrived in their requisite wooden basket. As soon as I bit in, the wrapper sort of fell apart and juice dribbled out. Inside was a ball of pork and spices. I couldn't quite figure out how to eat them in two bites because the dough would stick to its wrapper and tear while I tried to bite in. I ended up just popping the whole thing in my mouth. I wouldn't necessarily recommend this technique.\u003c/p>\n\u003cfigure id=\"attachment_109003\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern1.jpg\">\u003cimg class=\"size-full wp-image-109003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern1.jpg\" alt=\"Baked pork buns\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baked pork buns \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Admittedly, I had these pork buns just before trekking over to Yank Sing' for their version, and Yank Sing's were probably better, but Great Eastern's pork buns are also excellent. They're sweet, dense, and stuffed with barbecue pork filling. The filling is slightly less sweet than Yank Sing's and the buns are a little heavier.\u003c/p>\n\u003cfigure id=\"attachment_109005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern3.jpg\">\u003cimg class=\"size-full wp-image-109005\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern3.jpg\" alt=\"Dumpling soup\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dumpling soup \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dumpling soup was possibly my least favorite dish. With one giant dumpling ball of chicken and cabbage and spices, in a cup of steaming hot broth, you have to break apart the ball to eat it. It's tasty, but the broth and meat could use more flavor.\u003c/p>\n\u003cp>Technically, the restaurant is cash only for orders under $20, but the staff let me slip by with my $19 check. And they were happy to answer any questions I had or make suggestions about what to order. There is a full menu of entrees and noodles too, but dim sum is only served from 10 a.m. to 3 p.m.\u003c/p>\n\u003cp>\u003ca href=\"http://www.greateasternsf.com/\" target=\"_blank\">\u003cstrong>Great Eastern\u003c/strong>\u003c/a>\u003cbr>\n649 Jackson St. [\u003ca href=\"https://goo.gl/kLmJfA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 986-2500\u003cbr>\nHours: Mon-Fri, 10am-11pm; Sat-Sun, 9am-11pm\u003cbr>\nPrice: $ (Cash only for orders under $20)\u003c/p>\n\u003ch2>Dumpling Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_109053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen.jpg\">\u003cimg class=\"size-full wp-image-109053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen.jpg\" alt=\"Dumpling Kitchen in the Sunset\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dumpling Kitchen in the Sunset \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dumpling Kitchen and Kingdom of Dumpling are just two blocks apart from each other on Taraval Street. Both look like holes in the wall from the outside, but both have some of the best dumplings in the city on the inside.\u003c/p>\n\u003cp>Dumpling Kitchen sits about 30-40 people at its simple tables in one medium-sized room. Service is quick and without frills.\u003c/p>\n\u003cfigure id=\"attachment_109054\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen3.jpg\">\u003cimg class=\"size-full wp-image-109054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen3.jpg\" alt=\"Veggie and pork dumplings\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Veggie and pork dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two wooden baskets: the veggie dumplings and the pork and cabbage. Both are prepared in the classic steamed style before being brought to your table. The pork dumplings are mixed with Napa cabbage, and the cabbage adds a fresh crispness to the balls of meat. The dough is slightly chewy and tears away, though it gets rubbery if you wait too long and they cool.\u003c/p>\n\u003cfigure id=\"attachment_109055\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen2.jpg\">\u003cimg class=\"size-full wp-image-109055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen2.jpg\" alt=\"The steamed dumplings are served in their wooden trays\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The steamed dumplings are served in their wooden trays \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The veggie dumplings are filled with a mix of vegetables -- carrots and peas and cabbage -- and spices. There's also a range of appetizers, which many locals swear by for a full meal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dumpling-kitchen-san-francisco\" target=\"_blank\">\u003cstrong>Dumpling Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1935 Taraval St. [\u003ca href=\"https://goo.gl/IJMxdW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 682-8938\u003cbr>\nHours: Mon-Tue, Thu-Fri, 11am-9pm; Sat-Sun, 10:30am-9pm\u003cbr>\nPrice: $ \u003c/p>\n\u003ch2>Kingdom of Dumpling\u003c/h2>\n\u003cfigure id=\"attachment_109059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling.jpg\">\u003cimg class=\"size-full wp-image-109059\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling.jpg\" alt=\"Kingdom of Dumpling on Taraval\" width=\"1920\" height=\"2067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-400x431.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-800x861.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-768x827.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-1440x1550.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-1180x1270.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-960x1034.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kingdom of Dumpling on Taraval \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kingdom of Dumpling has been around longer than its down-the-street neighbor. It's a tiny bit more upscale and is often more crowded -- though it's also smaller with just about eight table. There's also a wholesale location a few blocks away if you want to place large orders (or if you want to see how it all gets made). You can also buy frozen bags of dumplings at the wholesale location for cooking at home.\u003c/p>\n\u003cfigure id=\"attachment_109058\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomofdumpling2.jpg\">\u003cimg class=\"size-full wp-image-109058\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomofdumpling2.jpg\" alt=\"Garlic green beans\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic green beans \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We decided to get our vegetables and ordered the garlic green beans to start. They were the surprise of the night: crisp and excellently flavored. After eating all the green beans, I wiped up the leftover garlic sauce with potstickers for a tasty combination.\u003c/p>\n\u003cfigure id=\"attachment_109056\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling4.jpg\">\u003cimg class=\"size-full wp-image-109056\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling4.jpg\" alt=\"Pork potstickers\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork potstickers \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Dumpling Kitchen and Kingdom of Dumpling are well-regarded for their xiao long bao, but they also have long menus with a variety of dumplings. The pork potstickers are a staple, wrapped in a crescent shape and pan-fried on one side. They tasted like what you'd expect potstickers to taste like. Don't overdo it with the vinegar sauce, unless you're prepared for the bite, but a little livens them up and keeps the pork moist.\u003c/p>\n\u003cfigure id=\"attachment_109238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling3a.jpg\" alt=\"Chicken and spinach dumplings\" width=\"1920\" height=\"1460\" class=\"size-full wp-image-109238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-400x304.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-800x608.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-768x584.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-1440x1095.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-1180x897.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-960x730.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and spinach dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also ordered the chicken and spinach dumplings. While a different style than Dumpling Kitchen's pork and cabbage dumplings, the end result was very similar. Both Sunset neighborhood spots take credit cards and you can get a full meal for two at a very reasonable price.\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.kingofchinesedumpling.com/english/contact.htm\" target=\"_blank\">\u003cstrong>Kingdom of Dumpling\u003c/strong>\u003c/a>\u003cbr>\n1713 Taraval St. [\u003ca href=\"https://goo.gl/XkgKU4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 665-6617\u003cbr>\nHours: Mon-Thu, 11:30am-3:30pm, 5pm-9:30pm; Fri, 11:30am-3:30pm, 5pm-10pm; Sat, 11:30am-10pm; Sun, 11:30am-9:30pm\u003cbr>\nPrice: $ \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda",
"title": "Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Fried chicken’s appeal is universal--just take a look at Bay Area menus, which offer a tour of fried chicken styles from around the world, from Southern soul food chicken to Korean chicken to Japanese fried chicken. And while there’s no denying the elemental pleasure of tucking into a sky-high pile of the stuff, a good fried chicken sandwich adds flavors and contrast, elevating the chicken into something ever more majestic. Luckily, it’s easy to find a great chicken sandwich in the Bay Area. Here are seven of our favorites in Alamdea, Oakland and San Francisco. Did we miss yours? Let us know in the comments.\u003c/p>\n\u003ch2>\u003cstrong>Bakesale Betty\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109041\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109041\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5752.jpg\" alt=\"Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As \u003cstrong>Bakesale Betty\u003c/strong>’s sandwich has been lauded by everyone from the San Francisco \u003ca href=\"http://www.sfgate.com/restaurants/article/Bakesale-Betty-Oakland-s-hottest-chicken-sandwich-2314731.php\" target=\"_blank\">\u003cem>Chronicle\u003c/em>\u003c/a> to ABC’s \u003cem>\u003ca href=\"http://abc.go.com/shows/the-chew/recipes/buttermilk-fried-chicken-sandwich-bakesale-betty\" target=\"_blank\">The Chew\u003c/a>\u003c/em>, there’s not much left to say at this point except: get it. If for some reason you haven’t partaken of this iconic Oakland sandwich, dreamed up by bewigged Australian Alison Barakat, cancel your plans for your next lunch or weekend and head to Temescal. Yes, there will be a line. No, there probably won’t be seating at the ironing board tables. No matter. This sandwich, one that launched a thousand imitators--with its combination of perfectly crispy chicken, tangy and spicy (sometimes viciously so) jalapeno coleslaw--deserves trying, no matter if you have to eat it Dr. Seuss style in a car, in the bar or somewhere very far. And did we mention it’s less than $10?\u003c/p>\n\u003cfigure id=\"attachment_109042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5755.jpg\" alt=\"The iconic sandwich from Bakesale Betty's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The iconic sandwich from Bakesale Betty's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">\u003cstrong>Bakesale Betty\u003c/strong>\u003c/a>\u003cbr>\n5098 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/rHHx8GynSqu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 985-1213\u003cbr>\nHours: Tue-Sat, 11am-2pm; Sun-Mon, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bakesale-Betty-108540575831119/\" target=\"_blank\">Bakesale Betty\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $8.25)\u003c/p>\n\u003ch2>\u003cstrong>Naked Lunch\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5834.jpg\" alt=\"The inside of Naked Lunch.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Naked Lunch. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you find yourself in North Beach and tired of Italian food--or are just looking for a relaxed patio where you can buy beer by the bucketful--\u003cstrong>Naked Lunch\u003c/strong> is your place. The affordable restaurant offers a view of the street’s many strip clubs and a small but considered menu from chef and owner Ian Begg. Sous chef Sarn Saechao also runs a \u003ca href=\"https://www.facebook.com/chao.mien.1/\" target=\"_blank\">Chao Mien pop-up\u003c/a> at the restaurant on Sunday nights and Monday lunch. Their sandwich features a pile of peppery fried chicken, buttermilk coleslaw, and a not-insignificant amount of creamy green garlic aioli. It’s delightfully messy, and while I ate it, I thought the \u003ca href=\"http://www.yelp.com/biz_photos/garden-of-eden-san-francisco?select=vdTNmVZR5gMu7M3aSEBXJw\" target=\"_blank\">brunette smiling down\u003c/a> from the Garden of Eden sign looked jealous.\u003c/p>\n\u003cfigure id=\"attachment_109052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5854.jpg\" alt=\"Naked Lunch's fried chicken sandwich with green garlic aioli.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Naked Lunch's fried chicken sandwich with green garlic aioli. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.nakedlunchsf.com/\" target=\"_blank\">\u003cstrong>Naked Lunch\u003c/strong>\u003c/a>\u003cbr>\n504 Broadway [\u003ca href=\"https://goo.gl/maps/Djf1Jiii7DC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 577-4951\u003cbr>\nHours: Mon, 11:30am-2pm; Tue-Wed, 11:30am-2pm 4:30-10pm; Thur-Fri, 11:30am-2pm 4:30-12am; Sat, 11:30am-12am; Sun, 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Naked-Lunch-173960336908/\" target=\"_blank\">Naked Lunch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nakedlunchsf\" target=\"_blank\">@NakedLunchSF\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $11)\u003c/p>\n\u003ch2>\u003cstrong>Show Dogs\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5802.jpg\" alt=\"The inside of Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Show Dogs. \u003ccite>(Shelby)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Show Dogs\u003c/strong> might be a sausage fest--literally, they’re a bratwurst restaurant--but they know their fried chicken. That much is evident from their chef Seth Carter’s large fried chicken sandwich, featuring tender, turmeric-spiced chicken with a wonderfully crunchy skin, its texture reminiscent of cornflake-crusted chicken. It’s finished with garlicky aioli and a toasted bun, but the best part is its fiery slaw, packed with chunks of ginger and heavy on the mustard seeds.\u003c/p>\n\u003cfigure id=\"attachment_109050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5846.jpg\" alt=\"The fried chicken sandwich from Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sandwich from Show Dogs. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://showdogssf.com/\" target=\"_blank\">\u003cstrong>Show Dogs\u003c/strong>\u003c/a>\u003cbr>\n1020 Market St [\u003ca href=\"https://goo.gl/maps/Pvmse7Mov7w\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 558-9560\u003cbr>\nHours: Mon-Fri, 9am-9pm; Sat, 10am-9pm; Sun, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShowDogsSF\" target=\"_blank\">Show Dogs\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ShowDogsSF\" target=\"_blank\">@ShowdogsSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/showdogssf/\" target=\"_blank\">showdogssf\u003c/a>\u003cbr>\nPrice range: $ (Fried Chicken Sandwich $10)\u003c/p>\n\u003ch2>\u003cstrong>Lola’s Chicken Shack\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109039\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109039\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5727.jpg\" alt=\"Inside Lola's Chicken Shack.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Lola's Chicken Shack. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing you notice about \u003cstrong>Lola’s Chicken Shack\u003c/strong> is that, appropriately, there are a lot of chickens represented in its decor. The diner-like interior is brightened with chicken sculptures, prints with chicken-crossing-the-road jokes, and paintings of chickens playing chess. Owners Mark, Nancy, and Ryan Rogers have created a relaxed, well-priced place that’s very family-friendly. They specialize in chicken tenders with various breadings--who doesn’t like chicken tenders?-- and your choice of sauces from a long list, but they also offer a selection of sandwiches. A chicken and waffles sandwich featured two generous pieces of crunchy and juicy chicken sandwiched between two fluffy, savory waffles spiked with black pepper and green onions. A maple-mustard sauce sounded bizarre but added an appealing dimension of savory-sweetness that recalled traditional chicken and waffles.\u003c/p>\n\u003cfigure id=\"attachment_109040\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5728.jpg\" alt=\"A chicken and waffle sandwich from Lola's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken and waffle sandwich from Lola's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lolaschickenshack.com/\" target=\"_blank\">\u003cstrong>Lola's Chicken Shack\u003c/strong>\u003c/a>\u003cbr>\n1417 Park St [\u003ca href=\"https://goo.gl/maps/MmpnzPsChTB2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 521-4488\u003cbr>\nHours: Mon-Sat, 10am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lolaschickenshack/\" target=\"_blank\">Lola's Chicken Shack\u003c/a>\u003cbr>\nPrice: $ (Chicken and Waffles Sandwich $7.39)\u003c/p>\n\u003ch2>\u003cstrong>Marlowe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5812.jpg\" alt=\"The interior of Marlowe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Marlowe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marlowe\u003c/strong>’s fried chicken sandwich, from chef Jennifer Puccio, is a classy, balanced affair. It’s big, but not excessively so. There’s bacon, but only a slice or two. It comes with your choice of fries or salad (go for the fries, which come with a horseradish aioli). The dark meat is coated with a crispy, thyme-scented batter, and a slick of Caesar aioli adds an umami funkiness. More crunch comes from the addition of romaine, and the bacon--completely necessary? Probably not. But it’s just enough to make it decadently satisfying, without requiring a nap afterwards.\u003c/p>\n\u003cfigure id=\"attachment_109051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5850.jpg\" alt=\"Marlowe's fried chicken sandwich.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marlowe's fried chicken sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://marlowesf.com/\" target=\"_blank\">\u003cstrong>Marlowe\u003c/strong>\u003c/a>\u003cbr>\n500 Brannan St [\u003ca href=\"https://goo.gl/maps/CUJuWcnWow92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 777-1413\u003cbr>\nHours: Mon-Wed, 11:30am-10pm; Thur-Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10am-10pm\u003cbr>\nFacebook: Marlowe\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marlowesf\" target=\"_blank\">@Marlowesf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/marlowesf/\" target=\"_blank\">@marlowesf\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $16)\u003c/p>\n\u003ch2>\u003cstrong>Clove and Hoof\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5764.jpg\" alt=\"Clove and Hoof's kitchen and meat counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's kitchen and meat counter. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The sandwiches at \u003cstrong>Clove and Hoof\u003c/strong>, from the husband and wife team John Blevins and Analiesa Gosnell, are almost mocking in their gargantuaness, and their fried chicken sandwich is no exception. It’s so large--two slabs of dark meat with a crispy caramel skin balanced on a too-small bun, with toppings spilling onto the plate--that it’s almost stressful to eat. But once you summon up the courage, you’ll be rewarded with an altogether satisfying riff on a bahn mi, featuring the chicken’s crunchy, candy-like skin; bean sprouts; mint and tart pineapple cubes that add a burst of sweetness. As is, it’s a balanced combination of sweet and savory, with heat from the jalapeno slices. But if you want more spice, don’t miss their smoky and delicious housemade charred jalapeno hot sauce.\u003c/p>\n\u003cfigure id=\"attachment_109044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5770.jpg\" alt=\"Clove and Hoof's riff on a banh mi.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's riff on a banh mi. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove And Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/maps/aE65pc1ze5Q2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Wed-Mon, 11am-9:30pm; Tue, 11am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">Clove & Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\" target=\"_blank\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\" target=\"_blank\">@cloveandhoof\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $14)\u003c/p>\n\u003ch2>\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5817.jpg\" alt=\"The inside of Rhea's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Rhea's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken sandwich from the chefs at Mission institution \u003cstrong>Rhea’s\u003c/strong>--James Choi, Jesus Cendejas and Humberto Cantu--is almost comically large, definitely the largest on this list, and features pieces of the kind of beautiful fried chicken you see in KFC ads. It’s a mix of white and dark meat, with chili sauce adding a spicy kick and a craggy, crispy breading. There’s an pleasant funk to the sandwich--maybe fish sauce? My waitress wasn’t sure--adding a pleasant savoriness that contrasts the sweetness from an apple and jalapeno slaw. The fried chicken sandwich is only available at the cafe on Bryant and not at the \u003ca href=\"http://www.yelp.com/biz/rheas-deli-and-market-san-francisco\" target=\"_blank\">smaller outpost\u003c/a> on Valencia where the Korean Steak sandwich seems to be very popular.\u003c/p>\n\u003cfigure id=\"attachment_109048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5822.jpg\" alt=\"A giant fried chicken sandwich from Rhea's Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A giant fried chicken sandwich from Rhea's Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rheas-cafe-san-francisco\" target=\"_blank\">\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/a>\u003cbr>\n2200 Bryant St [\u003ca href=\"https://goo.gl/maps/PL1z18p8FRu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 875-9481\u003cbr>\nHours: Mon-Sat, 8am-4pm; Sun, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Rheas-Deli-Market-165988900133033/\" target=\"_blank\">Rhea's Deli & Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rheascafe\" target=\"_blank\">@rheascafe\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $13.20)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"description": "A roundup of delicious fried chicken sandwiches in Alameda, Oakland and San Francisco.",
"title": "Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda | KQED",
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"headline": "Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Fried chicken’s appeal is universal--just take a look at Bay Area menus, which offer a tour of fried chicken styles from around the world, from Southern soul food chicken to Korean chicken to Japanese fried chicken. And while there’s no denying the elemental pleasure of tucking into a sky-high pile of the stuff, a good fried chicken sandwich adds flavors and contrast, elevating the chicken into something ever more majestic. Luckily, it’s easy to find a great chicken sandwich in the Bay Area. Here are seven of our favorites in Alamdea, Oakland and San Francisco. Did we miss yours? Let us know in the comments.\u003c/p>\n\u003ch2>\u003cstrong>Bakesale Betty\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109041\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109041\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5752.jpg\" alt=\"Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As \u003cstrong>Bakesale Betty\u003c/strong>’s sandwich has been lauded by everyone from the San Francisco \u003ca href=\"http://www.sfgate.com/restaurants/article/Bakesale-Betty-Oakland-s-hottest-chicken-sandwich-2314731.php\" target=\"_blank\">\u003cem>Chronicle\u003c/em>\u003c/a> to ABC’s \u003cem>\u003ca href=\"http://abc.go.com/shows/the-chew/recipes/buttermilk-fried-chicken-sandwich-bakesale-betty\" target=\"_blank\">The Chew\u003c/a>\u003c/em>, there’s not much left to say at this point except: get it. If for some reason you haven’t partaken of this iconic Oakland sandwich, dreamed up by bewigged Australian Alison Barakat, cancel your plans for your next lunch or weekend and head to Temescal. Yes, there will be a line. No, there probably won’t be seating at the ironing board tables. No matter. This sandwich, one that launched a thousand imitators--with its combination of perfectly crispy chicken, tangy and spicy (sometimes viciously so) jalapeno coleslaw--deserves trying, no matter if you have to eat it Dr. Seuss style in a car, in the bar or somewhere very far. And did we mention it’s less than $10?\u003c/p>\n\u003cfigure id=\"attachment_109042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5755.jpg\" alt=\"The iconic sandwich from Bakesale Betty's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The iconic sandwich from Bakesale Betty's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">\u003cstrong>Bakesale Betty\u003c/strong>\u003c/a>\u003cbr>\n5098 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/rHHx8GynSqu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 985-1213\u003cbr>\nHours: Tue-Sat, 11am-2pm; Sun-Mon, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bakesale-Betty-108540575831119/\" target=\"_blank\">Bakesale Betty\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $8.25)\u003c/p>\n\u003ch2>\u003cstrong>Naked Lunch\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5834.jpg\" alt=\"The inside of Naked Lunch.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Naked Lunch. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you find yourself in North Beach and tired of Italian food--or are just looking for a relaxed patio where you can buy beer by the bucketful--\u003cstrong>Naked Lunch\u003c/strong> is your place. The affordable restaurant offers a view of the street’s many strip clubs and a small but considered menu from chef and owner Ian Begg. Sous chef Sarn Saechao also runs a \u003ca href=\"https://www.facebook.com/chao.mien.1/\" target=\"_blank\">Chao Mien pop-up\u003c/a> at the restaurant on Sunday nights and Monday lunch. Their sandwich features a pile of peppery fried chicken, buttermilk coleslaw, and a not-insignificant amount of creamy green garlic aioli. It’s delightfully messy, and while I ate it, I thought the \u003ca href=\"http://www.yelp.com/biz_photos/garden-of-eden-san-francisco?select=vdTNmVZR5gMu7M3aSEBXJw\" target=\"_blank\">brunette smiling down\u003c/a> from the Garden of Eden sign looked jealous.\u003c/p>\n\u003cfigure id=\"attachment_109052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5854.jpg\" alt=\"Naked Lunch's fried chicken sandwich with green garlic aioli.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Naked Lunch's fried chicken sandwich with green garlic aioli. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.nakedlunchsf.com/\" target=\"_blank\">\u003cstrong>Naked Lunch\u003c/strong>\u003c/a>\u003cbr>\n504 Broadway [\u003ca href=\"https://goo.gl/maps/Djf1Jiii7DC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 577-4951\u003cbr>\nHours: Mon, 11:30am-2pm; Tue-Wed, 11:30am-2pm 4:30-10pm; Thur-Fri, 11:30am-2pm 4:30-12am; Sat, 11:30am-12am; Sun, 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Naked-Lunch-173960336908/\" target=\"_blank\">Naked Lunch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nakedlunchsf\" target=\"_blank\">@NakedLunchSF\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $11)\u003c/p>\n\u003ch2>\u003cstrong>Show Dogs\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5802.jpg\" alt=\"The inside of Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Show Dogs. \u003ccite>(Shelby)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Show Dogs\u003c/strong> might be a sausage fest--literally, they’re a bratwurst restaurant--but they know their fried chicken. That much is evident from their chef Seth Carter’s large fried chicken sandwich, featuring tender, turmeric-spiced chicken with a wonderfully crunchy skin, its texture reminiscent of cornflake-crusted chicken. It’s finished with garlicky aioli and a toasted bun, but the best part is its fiery slaw, packed with chunks of ginger and heavy on the mustard seeds.\u003c/p>\n\u003cfigure id=\"attachment_109050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5846.jpg\" alt=\"The fried chicken sandwich from Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sandwich from Show Dogs. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://showdogssf.com/\" target=\"_blank\">\u003cstrong>Show Dogs\u003c/strong>\u003c/a>\u003cbr>\n1020 Market St [\u003ca href=\"https://goo.gl/maps/Pvmse7Mov7w\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 558-9560\u003cbr>\nHours: Mon-Fri, 9am-9pm; Sat, 10am-9pm; Sun, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShowDogsSF\" target=\"_blank\">Show Dogs\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ShowDogsSF\" target=\"_blank\">@ShowdogsSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/showdogssf/\" target=\"_blank\">showdogssf\u003c/a>\u003cbr>\nPrice range: $ (Fried Chicken Sandwich $10)\u003c/p>\n\u003ch2>\u003cstrong>Lola’s Chicken Shack\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109039\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109039\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5727.jpg\" alt=\"Inside Lola's Chicken Shack.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Lola's Chicken Shack. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing you notice about \u003cstrong>Lola’s Chicken Shack\u003c/strong> is that, appropriately, there are a lot of chickens represented in its decor. The diner-like interior is brightened with chicken sculptures, prints with chicken-crossing-the-road jokes, and paintings of chickens playing chess. Owners Mark, Nancy, and Ryan Rogers have created a relaxed, well-priced place that’s very family-friendly. They specialize in chicken tenders with various breadings--who doesn’t like chicken tenders?-- and your choice of sauces from a long list, but they also offer a selection of sandwiches. A chicken and waffles sandwich featured two generous pieces of crunchy and juicy chicken sandwiched between two fluffy, savory waffles spiked with black pepper and green onions. A maple-mustard sauce sounded bizarre but added an appealing dimension of savory-sweetness that recalled traditional chicken and waffles.\u003c/p>\n\u003cfigure id=\"attachment_109040\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5728.jpg\" alt=\"A chicken and waffle sandwich from Lola's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken and waffle sandwich from Lola's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lolaschickenshack.com/\" target=\"_blank\">\u003cstrong>Lola's Chicken Shack\u003c/strong>\u003c/a>\u003cbr>\n1417 Park St [\u003ca href=\"https://goo.gl/maps/MmpnzPsChTB2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 521-4488\u003cbr>\nHours: Mon-Sat, 10am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lolaschickenshack/\" target=\"_blank\">Lola's Chicken Shack\u003c/a>\u003cbr>\nPrice: $ (Chicken and Waffles Sandwich $7.39)\u003c/p>\n\u003ch2>\u003cstrong>Marlowe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5812.jpg\" alt=\"The interior of Marlowe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Marlowe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marlowe\u003c/strong>’s fried chicken sandwich, from chef Jennifer Puccio, is a classy, balanced affair. It’s big, but not excessively so. There’s bacon, but only a slice or two. It comes with your choice of fries or salad (go for the fries, which come with a horseradish aioli). The dark meat is coated with a crispy, thyme-scented batter, and a slick of Caesar aioli adds an umami funkiness. More crunch comes from the addition of romaine, and the bacon--completely necessary? Probably not. But it’s just enough to make it decadently satisfying, without requiring a nap afterwards.\u003c/p>\n\u003cfigure id=\"attachment_109051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5850.jpg\" alt=\"Marlowe's fried chicken sandwich.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marlowe's fried chicken sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://marlowesf.com/\" target=\"_blank\">\u003cstrong>Marlowe\u003c/strong>\u003c/a>\u003cbr>\n500 Brannan St [\u003ca href=\"https://goo.gl/maps/CUJuWcnWow92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 777-1413\u003cbr>\nHours: Mon-Wed, 11:30am-10pm; Thur-Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10am-10pm\u003cbr>\nFacebook: Marlowe\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marlowesf\" target=\"_blank\">@Marlowesf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/marlowesf/\" target=\"_blank\">@marlowesf\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $16)\u003c/p>\n\u003ch2>\u003cstrong>Clove and Hoof\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5764.jpg\" alt=\"Clove and Hoof's kitchen and meat counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's kitchen and meat counter. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The sandwiches at \u003cstrong>Clove and Hoof\u003c/strong>, from the husband and wife team John Blevins and Analiesa Gosnell, are almost mocking in their gargantuaness, and their fried chicken sandwich is no exception. It’s so large--two slabs of dark meat with a crispy caramel skin balanced on a too-small bun, with toppings spilling onto the plate--that it’s almost stressful to eat. But once you summon up the courage, you’ll be rewarded with an altogether satisfying riff on a bahn mi, featuring the chicken’s crunchy, candy-like skin; bean sprouts; mint and tart pineapple cubes that add a burst of sweetness. As is, it’s a balanced combination of sweet and savory, with heat from the jalapeno slices. But if you want more spice, don’t miss their smoky and delicious housemade charred jalapeno hot sauce.\u003c/p>\n\u003cfigure id=\"attachment_109044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5770.jpg\" alt=\"Clove and Hoof's riff on a banh mi.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's riff on a banh mi. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove And Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/maps/aE65pc1ze5Q2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Wed-Mon, 11am-9:30pm; Tue, 11am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">Clove & Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\" target=\"_blank\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\" target=\"_blank\">@cloveandhoof\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $14)\u003c/p>\n\u003ch2>\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5817.jpg\" alt=\"The inside of Rhea's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Rhea's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken sandwich from the chefs at Mission institution \u003cstrong>Rhea’s\u003c/strong>--James Choi, Jesus Cendejas and Humberto Cantu--is almost comically large, definitely the largest on this list, and features pieces of the kind of beautiful fried chicken you see in KFC ads. It’s a mix of white and dark meat, with chili sauce adding a spicy kick and a craggy, crispy breading. There’s an pleasant funk to the sandwich--maybe fish sauce? My waitress wasn’t sure--adding a pleasant savoriness that contrasts the sweetness from an apple and jalapeno slaw. The fried chicken sandwich is only available at the cafe on Bryant and not at the \u003ca href=\"http://www.yelp.com/biz/rheas-deli-and-market-san-francisco\" target=\"_blank\">smaller outpost\u003c/a> on Valencia where the Korean Steak sandwich seems to be very popular.\u003c/p>\n\u003cfigure id=\"attachment_109048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5822.jpg\" alt=\"A giant fried chicken sandwich from Rhea's Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A giant fried chicken sandwich from Rhea's Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rheas-cafe-san-francisco\" target=\"_blank\">\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/a>\u003cbr>\n2200 Bryant St [\u003ca href=\"https://goo.gl/maps/PL1z18p8FRu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 875-9481\u003cbr>\nHours: Mon-Sat, 8am-4pm; Sun, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Rheas-Deli-Market-165988900133033/\" target=\"_blank\">Rhea's Deli & Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rheascafe\" target=\"_blank\">@rheascafe\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $13.20)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 4 Favorite Spots for Springtime Salads in San Francisco",
"title": "Bay Area Bites Guide to 4 Favorite Spots for Springtime Salads in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As the weather gets warmer, we tend to put away the comfort foods and put down the cookies. It feels like time for a healthy start to spring -- plants are in bloom and fresh veggies abound. There's a reason we all want to pack up picnics this time of year. Here are a few places to load up on tasty and filling salads for you to eat outside under the sun.\u003c/p>\n\u003ch2>Blue Barn\u003c/h2>\n\u003cfigure id=\"attachment_108732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108732\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Bluebarn1-1.jpg\" alt=\"Blue Barn on Chestnut St.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Barn on Chestnut St. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Blue Barn now has three locations -- two in San Francisco and one in Marin -- but it started in 2007 on Chestnut Street, just like its neighbor, Pluto's, which is included in our list below. The Chestnut location is small, primarily for take-out, with just a handful of seats inside at a communal table and bar, and four small tables on the sidewalk outside. The small shop is packed with Marina residents on most evenings, but the lines move fairly quickly.\u003c/p>\n\u003cfigure id=\"attachment_108733\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108733\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/bluebarn2.jpg\" alt=\"Blue Barn was packed on a Tuesday evening\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Barn was packed on a Tuesday evening \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is run by Chef Sam Josi, Nate Valentine, and Stryker Scales, who are also the group behind the Tipsy Pig, Umami, and Mamacita. After the success of the Chestnut restaurant, they opened a similar to-go location in the Corte Madera Town Center in Marin in 2012, near where Stryker grew up. The third location, on Polk Street, is slightly larger and includes more room for customers to enjoy drinks while eating their salads and sandwiches.\u003c/p>\n\u003cp>All three locations source most of their ingredients from nearby farms, with much of it coming from Sonoma's \u003ca href=\"https://www.facebook.com/OakHillFarm1/\">Oak Hill Farm\u003c/a>.\u003c/p>\n\u003cp>While you can make your own U-Pick salads from the bar of ingredients behind the counter, the house items are guaranteed to be an excellent mix. We tried the Cobber, Blue Barn's version of the Cobb salad, which comes with romaine, roasted chicken, smoked bacon, boiled egg, avocado, cherry tomatoes, and garlic croutons. It was a creamy and filling, though not inexpensive, version of the classic salad, with an interesting flavor and bite — not at all bland, like Cobb salads can be.\u003c/p>\n\u003cfigure id=\"attachment_108734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108734\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/bluebarn3.jpg\" alt=\"Blue Barn's spring salad\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Barn's spring salad \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other classic salad we ordered was the Spring Salad -- mixed greens, arugula, roasted asparagus, beans, radish, almonds, quinoa, and parmesan reggiano. It has more flavor and was lighter than the Cobber, but not as hearty without the chicken and avocado.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can add chicken, steak, salmon, bacon, avocado, or other toppings to the prepared salads. A side of fries might make the whole thing less healthy, but no less delicious. There are also large hot sandwiches and four kinds of grilled cheese to go with your salad. Exact items vary seasonally, but the classics are generally available in some form.\u003c/p>\n\u003cp>Order ahead to have your meal ready to pick-up and then find a less crowded spot to sit outside and enjoy the food. There is a five item maximum for pick-up.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bluebarngourmet.com/\" target=\"_blank\">\u003cstrong>Blue Barn Gourmet\u003c/strong>\u003c/a>\u003cbr>\n2105 Chestnut St. [\u003ca href=\"https://goo.gl/Ya087e\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94123\u003cbr>\nPh: (415) 441-3232\u003cbr>\nHours: Mon-Thu, 11am-8:30pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlueBarnGourmet\" target=\"_blank\">Blue Barn Gourmet\u003c/a>\u003cbr>\nPrice: $$ (salads $12-16)\u003c/p>\n\u003ch3>Pluto's\u003c/h3>\n\u003cfigure id=\"attachment_108737\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108737\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/plutos.jpg\" alt=\"Pluto's in the Marina\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pluto's in the Marina \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just around the corner from its trendier neighbor, Blue Barn, Pluto's was once the Marina hotspot for yuppies looking for inexpensive, tasty salads. In 1995, co-founders Gerry Bugas and Louis Kimball opened this spot just off Chestnut Street as a place for healthy fast food.\u003c/p>\n\u003cp>The idea for quick, healthy, low-cost salads and sandwiches caught on with a vengeance. The duo, who met while both working in food service at the Stanford Court Hotel, soon followed the Marina location with one in Palo Alto and another in the Sunset. Today, there are nine locations, from San Luis Obispo to Chico. It’s no coincidence that the restaurant does particularly well near college campuses, where students are hard-pressed to find cheap and easy food they don’t have to make themselves. \u003c/p>\n\u003cfigure id=\"attachment_108738\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108738\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/plutos3.jpg\" alt=\"The salad bar at Pluto's\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The salad bar at Pluto's \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since it opened, Pluto's -- full name Pluto's Fresh Food for a Hungry Universe -- has had a space and astronomy theme. The menu items all have planet or star-related names. The decor is astronomical and, compared to many of the high-end shops and restaurants in the Marina, can feel a bit outdated. But don't let the kitsch fool you. The salads are hearty, inexpensive, and good.\u003c/p>\n\u003cp>Work your way down the cafeteria-style bar, either creating your own salad from the toppings available or picking from the customized creations. There's also a carving station for meats and sandwiches (all in the $7-9 range), and sides like mac n' cheese or sweet potato fries. Desserts are also made in-house and appear quite intense. It can be a little confusing with all the options, but just point at what you want and it'll make its way to your plate.\u003c/p>\n\u003cp>I ordered the \"Mars Detox\" salad -- I told you the food all had astronomy-inspired names -- and added steak, which the servers behind the bar carved right in front of me. The Mars Detox comes with mixed greens, cabbage, and kale, topped with apples, avocado, pumpkin seeds, and shredded beets. While the meat was a bit tough, overall it was a excellent combination of flavors that all complimented each other surprisingly well.\u003c/p>\n\u003cfigure id=\"attachment_108740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/plutos5.jpg\" alt=\"The Mars Detox salad with steak\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mars Detox salad with steak \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My husband ordered the \"Sky Falling\" salad, which comes with spinach, quinoa, carrots, green beans, cranberries, and roasted butternut squash. Often, I find, a salad needs something to center it, and in this case the butternut squash was the overwhelming core of the salad. It was a bit less tangy than the Mars Detox, but felt more homespun and rich. Either would make a full and filling meal.\u003c/p>\n\u003cfigure id=\"attachment_108739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108739\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/plutos4.jpg\" alt=\"Pluto's Sky Falling salad\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pluto's Sky Falling salad \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When it first opened, over 20 years ago, Pluto's had a line around the block. Now, it's far less crowded than Blue Barn or plenty of the other dinner options in the Marina. And, your first inclination might be to write it off. But don't. It was actually my husband's favorite.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.plutosfreshfood.com/\" target=\"_blank\">Pluto's\u003c/a>\u003cbr>\n\u003c/strong>3258 Scott St. [\u003ca href=\"https://goo.gl/TZbjMo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94123\u003cbr>\nPh: (415) 775-8867\u003cbr>\nHours: Mon-Fri, 11am-10pm; Sat-Sun, 10:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Plutos-Fresh-Food-116296548416089/\" target=\"_blank\">Pluto's Fresh Food\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PlutosFreshFood\" target=\"_blank\">@PlutosFreshFood\u003c/a>\u003cbr>\nPrice range: $ (salads $7-9)\u003c/p>\n\u003ch3>Cafe du Soleil\u003c/h3>\n\u003cfigure id=\"attachment_108701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil2.jpg\" rel=\"attachment wp-att-108701\">\u003cimg class=\"size-full wp-image-108701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil2.jpg\" alt=\"Cafe du Soleil is a small cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cafe du Soleil is a small cafe \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked in a small storefront in SoMa, Cafe du Soleil is a surprisingly good quality French cafe masquerading as a to-go lunch spot for nearby office workers. (It is also unrelated to the Cafe du Soleil on Fillmore.)\u003c/p>\n\u003cp>There are just three small tables crammed inside, and another two outside on the sidewalk, but don't be fooled by appearances. Run by a husband-wife duo, this is an authentic French cafe. When I visited, the table of men arguing in French as they drank their coffee would have been at home in Paris.\u003c/p>\n\u003cfigure id=\"attachment_108700\" class=\"wp-caption aligncenter\" style=\"max-width: 3264px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil.jpg\" rel=\"attachment wp-att-108700\">\u003cimg class=\"size-full wp-image-108700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil.jpg\" alt=\"Cafe du Soleil is small\" width=\"3264\" height=\"2448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil.jpg 3264w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-960x720.jpg 960w\" sizes=\"(max-width: 3264px) 100vw, 3264px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cafe du Soleil is small \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What the place has going for it isn't necessarily ambiance, but top-quality food at very affordable prices. There are small breakfast items -- fruit with Greek yogurt, ham and cheese croissants, or Nutella and strawberries on fresh baguettes (which sort of counts as a well-rounded breakfast).The Semifreddis bread is delivered each morning. But the real thing people come for is the salad and sandwiches at lunch.\u003c/p>\n\u003cp>I ordered the small Maison salad, which is fancy French for \"house salad.\" The large is slightly more money, but the small is plenty big enough for a lunch. Even though the Maison is a simple house salad, it's surprisingly nuanced and flavorful, with blue cheese, avocado, cucumbers, tomatoes, red peppers, and a hard-boiled egg. It was whipped up fresh by the owner as soon as I ordered it.\u003c/p>\n\u003cfigure id=\"attachment_108702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil3.jpg\" rel=\"attachment wp-att-108702\">\u003cimg class=\"size-full wp-image-108702\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil3.jpg\" alt=\"The Maison salad in the setting sunlight\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Maison salad in the setting sunlight \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also tried one of the cafe's classics, the chicken and orzo. The chicken and orzo salad and the nicoise salad are the most popular at Cafe du Soleil. That may explain why they were out of orzo when I ordered late in the afternoon, but the owner, who just goes by Michael, said he'd substitute in some avocado instead, and it came together rather well.\u003c/p>\n\u003cfigure id=\"attachment_108703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil4.jpg\" rel=\"attachment wp-att-108703\">\u003cimg class=\"size-full wp-image-108703\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil4.jpg\" alt=\"Chicken and orzo salad\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken and orzo salad \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chicken and orzo salad is made with spinach and romaine hearts, cherry tomatoes, basil pesto, and a substantial heaping of Parmigiano-Reggiano. It was the combination of the pesto and cheese that gave it a particularly tasty flavor and made it my favorite of the two salads, though any of the offerings would likely make an excellent lunch option during the week.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafedusoleilsoma.com/\" target=\"_blank\">Cafe du Soleil\u003c/a>\u003cbr>\n\u003c/strong>345 3rd St. [\u003ca href=\"https://goo.gl/xJozgf\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 699-6154\u003cbr>\nHours: Mon-Fri, 9am-4:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafedusoleilsoma\" target=\"_blank\">Cafe du Soleil\u003c/a>\u003cbr>\nPrice range: $ (small salads, $6-9; large $10-15)\u003c/p>\n\u003ch3>Little Gem\u003c/h3>\n\u003cfigure id=\"attachment_108696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem.jpg\" rel=\"attachment wp-att-108696\">\u003cimg class=\"size-full wp-image-108696\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem.jpg\" alt=\"Little Gem is in Hayes Valley\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Little Gem is in Hayes Valley \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the other end of the spectrum from Cafe du Soleil, Little Gem, in Hayes Valley, is basically a modern hipster foodie's dream. The glass-walled cafe, on the corner of Grove and Gough, is quiet and fairly large, with plenty of people working on laptops at the wood tables -- all of which were made out of a single tree from Marin. There's also outdoor seating on the medium-sized patio in front of the restaurant.\u003c/p>\n\u003cp>Right now, the cafe serves lunch on weekdays until 5 p.m. and then switches over to dinner. On weekends, they also serve breakfast from 9 to 11:30 a.m. While the salads, sandwiches, and bowls are well worth a visit, plenty of people just come in for a coffee, from \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture Coffee\u003c/a>, and a pastry.\u003c/p>\n\u003cfigure id=\"attachment_108698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem3.jpg\" rel=\"attachment wp-att-108698\">\u003cimg class=\"size-full wp-image-108698\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem3.jpg\" alt=\"Little Gem's counter and kitchen\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Little Gem's counter and kitchen \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Little Gem, founded by three friends, one of whom is chef Dave Cruz of Nobu and Bouchon fame, is not the kind of place that has a massive menu. There are a few select items, but those items are high-quality. The restaurant sources locally (as possible), with the meat and salmon coming from Marin Sun Farms, Five Dot Ranch, and Ora King Salmon.\u003c/p>\n\u003cp>With only three salads on the menu, I tried the butter lettuce and red quinoa salad and decided to mix it with a rice bowl, instead of a second salad.\u003c/p>\n\u003cp>The butter lettuce was sweet and flavorful, and it was nicely set off by the sprinkling of quinoa, toasted almonds, and sliced beets. My main concern was there simply wasn't very much of it. You could eat the whole thing for a light snack. It's more meant to be slowly enjoyed and appreciated, than wolfed down.\u003c/p>\n\u003cfigure id=\"attachment_108697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem2.jpg\" rel=\"attachment wp-att-108697\">\u003cimg class=\"size-full wp-image-108697\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem2.jpg\" alt=\"The butter lettuce and red quinoa salad\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The butter lettuce and red quinoa salad \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I paired that salad, though, with the curried cauliflower and sweet potato rice bowl, which sounded like it'd go exceptionally well with some slow-roasted pork added on top. You can add steak, salmon, pulled chicken, or a hen egg to any of the bowls or salads, or just have them on the side.\u003c/p>\n\u003cfigure id=\"attachment_108699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem4.jpg\" rel=\"attachment wp-att-108699\">\u003cimg class=\"size-full wp-image-108699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem4.jpg\" alt=\"Curried cauliflower rice bowl\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curried cauliflower rice bowl \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bowl was a heartier meal, with the cauliflower and sweet potatoes making a nice tasty base that was complimented by the pork. All together it made for an excellent lunch overall, but that's not exactly an inexpensive option. This is the kind of place where you get what you pay for.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.littlegem.restaurant/\" target=\"_blank\">\u003cstrong>Little Gem\u003cbr>\n\u003c/strong>\u003c/a>400 Grove St. [\u003ca href=\"https://goo.gl/oVzFw8\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 914-0501\u003cbr>\nHours: Tues-Fri, 11am-9pm; Sat-Sun, 9am-9pm (opening on Mondays starting in May)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/littlegem.restaurant\" target=\"_blank\">Little Gem\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/_LittleGem\" target=\"_blank\">@_LittleGem\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/littlegem.restaurant/\" target=\"_blank\">littlegem.restaurant\u003c/a>\u003cbr>\nPrice range: $$ (salads $10-15)\u003c/p>\n\n",
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"excerpt": "Spring feels like salad season. Here are a few tasty places to get your greens in San Francisco.",
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"description": "Spring feels like salad season. Here are a few tasty places to get your greens in San Francisco.",
"title": "Bay Area Bites Guide to 4 Favorite Spots for Springtime Salads in San Francisco | KQED",
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"headline": "Bay Area Bites Guide to 4 Favorite Spots for Springtime Salads in San Francisco",
"datePublished": "2016-05-04T09:45:49-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As the weather gets warmer, we tend to put away the comfort foods and put down the cookies. It feels like time for a healthy start to spring -- plants are in bloom and fresh veggies abound. There's a reason we all want to pack up picnics this time of year. Here are a few places to load up on tasty and filling salads for you to eat outside under the sun.\u003c/p>\n\u003ch2>Blue Barn\u003c/h2>\n\u003cfigure id=\"attachment_108732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108732\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Bluebarn1-1.jpg\" alt=\"Blue Barn on Chestnut St.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Barn on Chestnut St. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Blue Barn now has three locations -- two in San Francisco and one in Marin -- but it started in 2007 on Chestnut Street, just like its neighbor, Pluto's, which is included in our list below. The Chestnut location is small, primarily for take-out, with just a handful of seats inside at a communal table and bar, and four small tables on the sidewalk outside. The small shop is packed with Marina residents on most evenings, but the lines move fairly quickly.\u003c/p>\n\u003cfigure id=\"attachment_108733\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108733\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/bluebarn2.jpg\" alt=\"Blue Barn was packed on a Tuesday evening\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Barn was packed on a Tuesday evening \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is run by Chef Sam Josi, Nate Valentine, and Stryker Scales, who are also the group behind the Tipsy Pig, Umami, and Mamacita. After the success of the Chestnut restaurant, they opened a similar to-go location in the Corte Madera Town Center in Marin in 2012, near where Stryker grew up. The third location, on Polk Street, is slightly larger and includes more room for customers to enjoy drinks while eating their salads and sandwiches.\u003c/p>\n\u003cp>All three locations source most of their ingredients from nearby farms, with much of it coming from Sonoma's \u003ca href=\"https://www.facebook.com/OakHillFarm1/\">Oak Hill Farm\u003c/a>.\u003c/p>\n\u003cp>While you can make your own U-Pick salads from the bar of ingredients behind the counter, the house items are guaranteed to be an excellent mix. We tried the Cobber, Blue Barn's version of the Cobb salad, which comes with romaine, roasted chicken, smoked bacon, boiled egg, avocado, cherry tomatoes, and garlic croutons. It was a creamy and filling, though not inexpensive, version of the classic salad, with an interesting flavor and bite — not at all bland, like Cobb salads can be.\u003c/p>\n\u003cfigure id=\"attachment_108734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108734\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/bluebarn3.jpg\" alt=\"Blue Barn's spring salad\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Barn's spring salad \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other classic salad we ordered was the Spring Salad -- mixed greens, arugula, roasted asparagus, beans, radish, almonds, quinoa, and parmesan reggiano. It has more flavor and was lighter than the Cobber, but not as hearty without the chicken and avocado.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can add chicken, steak, salmon, bacon, avocado, or other toppings to the prepared salads. A side of fries might make the whole thing less healthy, but no less delicious. There are also large hot sandwiches and four kinds of grilled cheese to go with your salad. Exact items vary seasonally, but the classics are generally available in some form.\u003c/p>\n\u003cp>Order ahead to have your meal ready to pick-up and then find a less crowded spot to sit outside and enjoy the food. There is a five item maximum for pick-up.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bluebarngourmet.com/\" target=\"_blank\">\u003cstrong>Blue Barn Gourmet\u003c/strong>\u003c/a>\u003cbr>\n2105 Chestnut St. [\u003ca href=\"https://goo.gl/Ya087e\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94123\u003cbr>\nPh: (415) 441-3232\u003cbr>\nHours: Mon-Thu, 11am-8:30pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlueBarnGourmet\" target=\"_blank\">Blue Barn Gourmet\u003c/a>\u003cbr>\nPrice: $$ (salads $12-16)\u003c/p>\n\u003ch3>Pluto's\u003c/h3>\n\u003cfigure id=\"attachment_108737\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108737\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/plutos.jpg\" alt=\"Pluto's in the Marina\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pluto's in the Marina \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just around the corner from its trendier neighbor, Blue Barn, Pluto's was once the Marina hotspot for yuppies looking for inexpensive, tasty salads. In 1995, co-founders Gerry Bugas and Louis Kimball opened this spot just off Chestnut Street as a place for healthy fast food.\u003c/p>\n\u003cp>The idea for quick, healthy, low-cost salads and sandwiches caught on with a vengeance. The duo, who met while both working in food service at the Stanford Court Hotel, soon followed the Marina location with one in Palo Alto and another in the Sunset. Today, there are nine locations, from San Luis Obispo to Chico. It’s no coincidence that the restaurant does particularly well near college campuses, where students are hard-pressed to find cheap and easy food they don’t have to make themselves. \u003c/p>\n\u003cfigure id=\"attachment_108738\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108738\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/plutos3.jpg\" alt=\"The salad bar at Pluto's\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The salad bar at Pluto's \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since it opened, Pluto's -- full name Pluto's Fresh Food for a Hungry Universe -- has had a space and astronomy theme. The menu items all have planet or star-related names. The decor is astronomical and, compared to many of the high-end shops and restaurants in the Marina, can feel a bit outdated. But don't let the kitsch fool you. The salads are hearty, inexpensive, and good.\u003c/p>\n\u003cp>Work your way down the cafeteria-style bar, either creating your own salad from the toppings available or picking from the customized creations. There's also a carving station for meats and sandwiches (all in the $7-9 range), and sides like mac n' cheese or sweet potato fries. Desserts are also made in-house and appear quite intense. It can be a little confusing with all the options, but just point at what you want and it'll make its way to your plate.\u003c/p>\n\u003cp>I ordered the \"Mars Detox\" salad -- I told you the food all had astronomy-inspired names -- and added steak, which the servers behind the bar carved right in front of me. The Mars Detox comes with mixed greens, cabbage, and kale, topped with apples, avocado, pumpkin seeds, and shredded beets. While the meat was a bit tough, overall it was a excellent combination of flavors that all complimented each other surprisingly well.\u003c/p>\n\u003cfigure id=\"attachment_108740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/plutos5.jpg\" alt=\"The Mars Detox salad with steak\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mars Detox salad with steak \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My husband ordered the \"Sky Falling\" salad, which comes with spinach, quinoa, carrots, green beans, cranberries, and roasted butternut squash. Often, I find, a salad needs something to center it, and in this case the butternut squash was the overwhelming core of the salad. It was a bit less tangy than the Mars Detox, but felt more homespun and rich. Either would make a full and filling meal.\u003c/p>\n\u003cfigure id=\"attachment_108739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108739\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/plutos4.jpg\" alt=\"Pluto's Sky Falling salad\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pluto's Sky Falling salad \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When it first opened, over 20 years ago, Pluto's had a line around the block. Now, it's far less crowded than Blue Barn or plenty of the other dinner options in the Marina. And, your first inclination might be to write it off. But don't. It was actually my husband's favorite.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.plutosfreshfood.com/\" target=\"_blank\">Pluto's\u003c/a>\u003cbr>\n\u003c/strong>3258 Scott St. [\u003ca href=\"https://goo.gl/TZbjMo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94123\u003cbr>\nPh: (415) 775-8867\u003cbr>\nHours: Mon-Fri, 11am-10pm; Sat-Sun, 10:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Plutos-Fresh-Food-116296548416089/\" target=\"_blank\">Pluto's Fresh Food\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PlutosFreshFood\" target=\"_blank\">@PlutosFreshFood\u003c/a>\u003cbr>\nPrice range: $ (salads $7-9)\u003c/p>\n\u003ch3>Cafe du Soleil\u003c/h3>\n\u003cfigure id=\"attachment_108701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil2.jpg\" rel=\"attachment wp-att-108701\">\u003cimg class=\"size-full wp-image-108701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil2.jpg\" alt=\"Cafe du Soleil is a small cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cafe du Soleil is a small cafe \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked in a small storefront in SoMa, Cafe du Soleil is a surprisingly good quality French cafe masquerading as a to-go lunch spot for nearby office workers. (It is also unrelated to the Cafe du Soleil on Fillmore.)\u003c/p>\n\u003cp>There are just three small tables crammed inside, and another two outside on the sidewalk, but don't be fooled by appearances. Run by a husband-wife duo, this is an authentic French cafe. When I visited, the table of men arguing in French as they drank their coffee would have been at home in Paris.\u003c/p>\n\u003cfigure id=\"attachment_108700\" class=\"wp-caption aligncenter\" style=\"max-width: 3264px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil.jpg\" rel=\"attachment wp-att-108700\">\u003cimg class=\"size-full wp-image-108700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil.jpg\" alt=\"Cafe du Soleil is small\" width=\"3264\" height=\"2448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil.jpg 3264w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-960x720.jpg 960w\" sizes=\"(max-width: 3264px) 100vw, 3264px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cafe du Soleil is small \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What the place has going for it isn't necessarily ambiance, but top-quality food at very affordable prices. There are small breakfast items -- fruit with Greek yogurt, ham and cheese croissants, or Nutella and strawberries on fresh baguettes (which sort of counts as a well-rounded breakfast).The Semifreddis bread is delivered each morning. But the real thing people come for is the salad and sandwiches at lunch.\u003c/p>\n\u003cp>I ordered the small Maison salad, which is fancy French for \"house salad.\" The large is slightly more money, but the small is plenty big enough for a lunch. Even though the Maison is a simple house salad, it's surprisingly nuanced and flavorful, with blue cheese, avocado, cucumbers, tomatoes, red peppers, and a hard-boiled egg. It was whipped up fresh by the owner as soon as I ordered it.\u003c/p>\n\u003cfigure id=\"attachment_108702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil3.jpg\" rel=\"attachment wp-att-108702\">\u003cimg class=\"size-full wp-image-108702\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil3.jpg\" alt=\"The Maison salad in the setting sunlight\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Maison salad in the setting sunlight \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also tried one of the cafe's classics, the chicken and orzo. The chicken and orzo salad and the nicoise salad are the most popular at Cafe du Soleil. That may explain why they were out of orzo when I ordered late in the afternoon, but the owner, who just goes by Michael, said he'd substitute in some avocado instead, and it came together rather well.\u003c/p>\n\u003cfigure id=\"attachment_108703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil4.jpg\" rel=\"attachment wp-att-108703\">\u003cimg class=\"size-full wp-image-108703\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil4.jpg\" alt=\"Chicken and orzo salad\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken and orzo salad \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chicken and orzo salad is made with spinach and romaine hearts, cherry tomatoes, basil pesto, and a substantial heaping of Parmigiano-Reggiano. It was the combination of the pesto and cheese that gave it a particularly tasty flavor and made it my favorite of the two salads, though any of the offerings would likely make an excellent lunch option during the week.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafedusoleilsoma.com/\" target=\"_blank\">Cafe du Soleil\u003c/a>\u003cbr>\n\u003c/strong>345 3rd St. [\u003ca href=\"https://goo.gl/xJozgf\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 699-6154\u003cbr>\nHours: Mon-Fri, 9am-4:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafedusoleilsoma\" target=\"_blank\">Cafe du Soleil\u003c/a>\u003cbr>\nPrice range: $ (small salads, $6-9; large $10-15)\u003c/p>\n\u003ch3>Little Gem\u003c/h3>\n\u003cfigure id=\"attachment_108696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem.jpg\" rel=\"attachment wp-att-108696\">\u003cimg class=\"size-full wp-image-108696\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem.jpg\" alt=\"Little Gem is in Hayes Valley\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Little Gem is in Hayes Valley \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the other end of the spectrum from Cafe du Soleil, Little Gem, in Hayes Valley, is basically a modern hipster foodie's dream. The glass-walled cafe, on the corner of Grove and Gough, is quiet and fairly large, with plenty of people working on laptops at the wood tables -- all of which were made out of a single tree from Marin. There's also outdoor seating on the medium-sized patio in front of the restaurant.\u003c/p>\n\u003cp>Right now, the cafe serves lunch on weekdays until 5 p.m. and then switches over to dinner. On weekends, they also serve breakfast from 9 to 11:30 a.m. While the salads, sandwiches, and bowls are well worth a visit, plenty of people just come in for a coffee, from \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture Coffee\u003c/a>, and a pastry.\u003c/p>\n\u003cfigure id=\"attachment_108698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem3.jpg\" rel=\"attachment wp-att-108698\">\u003cimg class=\"size-full wp-image-108698\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem3.jpg\" alt=\"Little Gem's counter and kitchen\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Little Gem's counter and kitchen \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Little Gem, founded by three friends, one of whom is chef Dave Cruz of Nobu and Bouchon fame, is not the kind of place that has a massive menu. There are a few select items, but those items are high-quality. The restaurant sources locally (as possible), with the meat and salmon coming from Marin Sun Farms, Five Dot Ranch, and Ora King Salmon.\u003c/p>\n\u003cp>With only three salads on the menu, I tried the butter lettuce and red quinoa salad and decided to mix it with a rice bowl, instead of a second salad.\u003c/p>\n\u003cp>The butter lettuce was sweet and flavorful, and it was nicely set off by the sprinkling of quinoa, toasted almonds, and sliced beets. My main concern was there simply wasn't very much of it. You could eat the whole thing for a light snack. It's more meant to be slowly enjoyed and appreciated, than wolfed down.\u003c/p>\n\u003cfigure id=\"attachment_108697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem2.jpg\" rel=\"attachment wp-att-108697\">\u003cimg class=\"size-full wp-image-108697\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem2.jpg\" alt=\"The butter lettuce and red quinoa salad\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The butter lettuce and red quinoa salad \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I paired that salad, though, with the curried cauliflower and sweet potato rice bowl, which sounded like it'd go exceptionally well with some slow-roasted pork added on top. You can add steak, salmon, pulled chicken, or a hen egg to any of the bowls or salads, or just have them on the side.\u003c/p>\n\u003cfigure id=\"attachment_108699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem4.jpg\" rel=\"attachment wp-att-108699\">\u003cimg class=\"size-full wp-image-108699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem4.jpg\" alt=\"Curried cauliflower rice bowl\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curried cauliflower rice bowl \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bowl was a heartier meal, with the cauliflower and sweet potatoes making a nice tasty base that was complimented by the pork. All together it made for an excellent lunch overall, but that's not exactly an inexpensive option. This is the kind of place where you get what you pay for.\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.littlegem.restaurant/\" target=\"_blank\">\u003cstrong>Little Gem\u003cbr>\n\u003c/strong>\u003c/a>400 Grove St. [\u003ca href=\"https://goo.gl/oVzFw8\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 914-0501\u003cbr>\nHours: Tues-Fri, 11am-9pm; Sat-Sun, 9am-9pm (opening on Mondays starting in May)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/littlegem.restaurant\" target=\"_blank\">Little Gem\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/_LittleGem\" target=\"_blank\">@_LittleGem\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/littlegem.restaurant/\" target=\"_blank\">littlegem.restaurant\u003c/a>\u003cbr>\nPrice range: $$ (salads $10-15)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite South Bay Bagel Shops",
"title": "Bay Area Bites Guide to 5 Favorite South Bay Bagel Shops",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A hard shell breaking through to a chewy inside, complete with a thick layer of cream cheese is the ideal example for what a bagel should be. Those who have enjoyed the pleasure of a classic New York style bagel will argue that the experience is not replicable anywhere else. While New York City maybe be synonymous with the classic bagel and schmear, that doesn’t mean you can’t enjoy a tasty bagel in the Bay Area. Here are five tasty bagel shops in the South Bay Area that are worth visiting. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Regal Bagel\u003c/h2>\n\u003cfigure id=\"attachment_108843\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RegalLox.jpg\" alt=\"A peppered lox bagel sandwich on a whole wheat bagel from Regal Bagel. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108843\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A peppered lox bagel sandwich on a whole wheat bagel from Regal Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned bagel shop in South San Jose has a loyal following of local customers who come to enjoy the shop’s chewy New York style bagels and gourmet spreads. Regal Bagel offers a standard selection of bagels as well as the popular marinara bagel and pesto bagel. The sun-dried tomato spread is thick and chock-full of sweet bites of sun-dried tomatoes. For fans of lox bagels, the peppered lox sandwich with red onions, capers, tomato and pepperoncinis is a must.\u003c/p>\n\u003cfigure id=\"attachment_108842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RegalCounter.jpg\" alt=\"Customers ordering at Regal Bagel in San Jose. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers ordering at Regal Bagel in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108844\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RegalMarinara.jpg\" alt=\"A toasted marinara bagel at The Posh Bagel. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A toasted marinara bagel at The Posh Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/regal-bagel-san-jose\">\u003cstrong>Regal Bagel\u003c/strong>\u003c/a>\u003cbr>\n125 Bernal Rd. [\u003ca href=\"https://goo.gl/jMDSVJ\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95119\u003cbr>\nPh: (408) 360-8809\u003cbr>\nHours: Mon-Thu 6am-4pm; Sat 6am-3pm; Sun 6am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Regal-Bagel-117022838316434/\">Regal Bagel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Izzy’s Brooklyn Bagels\u003c/h2>\n\u003cfigure id=\"attachment_108835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IzzysLoxGourmet.jpg\" alt=\"A lox gourmet bagel sandwich at Izzy’s Brooklyn Bagels in Palo Alto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lox gourmet bagel sandwich at Izzy’s Brooklyn Bagels in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Izzy’s Brooklyn Bagels serves bagels and Jewish specialties in a strictly kosher environment. Two stores in Palo Alto and East Palo Alto serve throngs of customers from the peninsula who line up for the dense, New York Style bagels. The lox bagel is served with a liberal schmear of cream cheese, red onions, crisp cucumbers and tomatoes. Enjoying the lox on the marbled rye and pumpernickel is highly recommended. Izzy’s also has an extensive offering of catering and party trays if you’re trying to enjoy bagels with a crowd.\u003c/p>\n\u003cfigure id=\"attachment_108834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Izzyscounter.jpg\" alt=\"Employees preparing orders at Izzy’s Brooklyn Bagels in Palo Alto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Employees preparing orders at Izzy’s Brooklyn Bagels in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IzzysRaisin.jpg\" alt=\"A cinnamon raisin bagel with butter at Izzy’s Brooklyn Bagels in Palo Alto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cinnamon raisin bagel with butter at Izzy’s Brooklyn Bagels in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IzzysWholeWheat.jpg\" alt=\"A whole wheat bagel with plain cream cheese at Izzy’s Brooklyn Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A whole wheat bagel with plain cream cheese at Izzy’s Brooklyn Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.izzysbrooklynbagels.com/\">\u003cstrong>Izzy’s Brooklyn Bagels\u003c/strong>\u003c/a>\u003cbr>\n477 California Ave. [\u003ca href=\"https://goo.gl/MZOifi\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94306\u003cbr>\nPh: (650) 329-0700\u003cbr>\nHours: Mon-Thu 6am-5pm; Fri 6am-4pm; Sat-Sun 7am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Izzys-Brooklyn-Bagels-135671283130418/info/?tab=overview\">Izzy’s Brooklyn Bagels\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/izzysbagels\">@izzysbagels\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Posh Bagel\u003c/h2>\n\u003cfigure id=\"attachment_108840\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshLox.jpg\" alt=\"A Nova lox bagel sandwich on a rye bagel at The Posh Bagel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108840\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nova lox bagel sandwich on a rye bagel at The Posh Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Posh Bagel is a small chain of bagel stores originating in Los Altos. The Mountain View location is independently owned and is a popular location for breakfast as well as lunch meetings over a bagel. The bagel sandwiches such as the cashew chicken salad crunch with large chunks of smoked chicken breast, dried cranberries and crunchy cashews are a crowd favorite. For the more traditional bagel fans, the nutty everything bagel is delicious with the sweet sun-dried tomato schmear.\u003c/p>\n\u003cfigure id=\"attachment_108838\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshCounter.jpg\" alt=\"The counter at The Posh Bagel in Mountain View.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108838\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter at The Posh Bagel in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108839\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshEverything.jpg\" alt=\"An everything bagel with sun-dried tomato spread.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An everything bagel with sun-dried tomato spread. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108841\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshMarinara.jpg\" alt=\"A toasted marinara bagel at The Posh Bagel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108841\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A toasted marinara bagel at The Posh Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/posh-bagel-mountain-view?search_key=61728\">\u003cstrong>Posh Bagel\u003c/strong>\u003c/a>\u003cbr>\n444 Castro St. #120 [\u003ca href=\"https://goo.gl/V9XlYy\">map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 968-5308\u003cbr>\nHours: Mon-Fri 6:30am-5pm; Sat 7:30am-5pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Posh-Bagel/102228603153027?fref=ts\">The Posh Bagel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Saratoga Bagels\u003c/h2>\n\u003cfigure id=\"attachment_108847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SartaogaLox.jpg\" alt=\"A lox sandwich on a pumpernickel-rye bagel at Saratoga Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108847\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lox sandwich on a pumpernickel-rye bagel at Saratoga Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This small neighborhood bagel store is popular for freshly prepared bagel sandwiches and the collection of gourmet spreads. The bagels have the ideal balance of a hard outer shell and chewy, moist interior. For breakfast, the Baja omelet with eggs, cheese, mushrooms and jalapeno is a crowd favorite. If you’re just looking for a toasted bagel with cream cheese, the tri-seed bagel with sunflower seeds, sesame and poppy seeds is a perfect match for the luxuriously creamy garden vegetable spread.\u003c/p>\n\u003cfigure id=\"attachment_108845\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SaratogaBagels.jpg\" alt=\"The counter at Saratoga Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108845\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter at Saratoga Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SaratogaTriSeed.jpg\" alt=\"A tri-seed bagel with garden vegetable cream cheese at Saratoga Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108846\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A tri-seed bagel with garden vegetable cream cheese at Saratoga Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.saratoga-bagels.com/saratoga-cafe-bagels-and-spread.html\">\u003cstrong>Saratoga Bagels\u003c/strong>\u003c/a>\u003cbr>\n12840 Saratoga Sunnyvale Rd. [\u003ca href=\"https://goo.gl/YxfcG3\">map\u003c/a>]\u003cbr>\nSaratoga, CA 95070\u003cbr>\nPh: (408) 867-6834\u003cbr>\nHours: Mon-Fri 6am-5pm; Sat 6am-4pm; Sun 7am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Saratoga-Bagels-108118379229710/\">Saratoga Bagels\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/freshbagels\">@freshbagels \u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bagel Guys Bakery\u003c/h2>\n\u003cfigure id=\"attachment_108832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuysCragel.jpg\" alt=\"A nutella cragel at Bagel Guys Bakery in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108832\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A nutella cragel at Bagel Guys Bakery in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A relatively new option in the South Bay, Bagel Guys Bakery has already caught the attention of customers with their selection of bagels, breakfast sandwiches and fresh pastries. The small store serves a menu of standard bagel offerings as well as gluten-free bagels. Bagel Guys also serves a creation they call the cragel which is a bagel made from croissant dough for a buttery, flaky outer layer while maintaining the familiar chewy texture of a traditional bagel. The bagel guy breakfast sandwiches are customizable and are freshly prepared with cage-free eggs.\u003c/p>\n\u003cfigure id=\"attachment_108830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuys.jpg\" alt=\"Inside Bagel Guys Bakery in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bagel Guys Bakery in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuySandwich.jpg\" alt=\"A Bagel Guy sandwich with a fried egg, pepper jack cheese and bacon on a multigrain bagel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Bagel Guy sandwich with a fried egg, pepper jack cheese and bacon on a multigrain bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108833\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuysEverything.jpg\" alt=\"An everything bagel with sun-dried tomato cream cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108833\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An everything bagel with sun-dried tomato cream cheese. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bagelguysbakery.com/menu.html\">\u003cstrong>Bagel Guys Bakery\u003c/strong>\u003c/a>\u003cbr>\n1702 Meridian Ave. [\u003ca href=\"https://goo.gl/3YmdPu\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95125\u003cbr>\n(408) 784-7946\u003cbr>\nHours: Mon-Fri 5:30am-3pm; Sat-Sun 6am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BagelGuysBakery/\">Bagel Guys Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BagelGuysBakery\">@BagelGuysBakery\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": "Here are five tasty bagel shops in the South Bay Area that are worth visiting. If we missed your favorite please be sure to share it in the comments.",
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"description": "Here are five tasty bagel shops in the South Bay Area that are worth visiting. If we missed your favorite please be sure to share it in the comments.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A hard shell breaking through to a chewy inside, complete with a thick layer of cream cheese is the ideal example for what a bagel should be. Those who have enjoyed the pleasure of a classic New York style bagel will argue that the experience is not replicable anywhere else. While New York City maybe be synonymous with the classic bagel and schmear, that doesn’t mean you can’t enjoy a tasty bagel in the Bay Area. Here are five tasty bagel shops in the South Bay Area that are worth visiting. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Regal Bagel\u003c/h2>\n\u003cfigure id=\"attachment_108843\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RegalLox.jpg\" alt=\"A peppered lox bagel sandwich on a whole wheat bagel from Regal Bagel. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108843\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A peppered lox bagel sandwich on a whole wheat bagel from Regal Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned bagel shop in South San Jose has a loyal following of local customers who come to enjoy the shop’s chewy New York style bagels and gourmet spreads. Regal Bagel offers a standard selection of bagels as well as the popular marinara bagel and pesto bagel. The sun-dried tomato spread is thick and chock-full of sweet bites of sun-dried tomatoes. For fans of lox bagels, the peppered lox sandwich with red onions, capers, tomato and pepperoncinis is a must.\u003c/p>\n\u003cfigure id=\"attachment_108842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RegalCounter.jpg\" alt=\"Customers ordering at Regal Bagel in San Jose. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers ordering at Regal Bagel in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108844\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RegalMarinara.jpg\" alt=\"A toasted marinara bagel at The Posh Bagel. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A toasted marinara bagel at The Posh Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/regal-bagel-san-jose\">\u003cstrong>Regal Bagel\u003c/strong>\u003c/a>\u003cbr>\n125 Bernal Rd. [\u003ca href=\"https://goo.gl/jMDSVJ\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95119\u003cbr>\nPh: (408) 360-8809\u003cbr>\nHours: Mon-Thu 6am-4pm; Sat 6am-3pm; Sun 6am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Regal-Bagel-117022838316434/\">Regal Bagel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Izzy’s Brooklyn Bagels\u003c/h2>\n\u003cfigure id=\"attachment_108835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IzzysLoxGourmet.jpg\" alt=\"A lox gourmet bagel sandwich at Izzy’s Brooklyn Bagels in Palo Alto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lox gourmet bagel sandwich at Izzy’s Brooklyn Bagels in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Izzy’s Brooklyn Bagels serves bagels and Jewish specialties in a strictly kosher environment. Two stores in Palo Alto and East Palo Alto serve throngs of customers from the peninsula who line up for the dense, New York Style bagels. The lox bagel is served with a liberal schmear of cream cheese, red onions, crisp cucumbers and tomatoes. Enjoying the lox on the marbled rye and pumpernickel is highly recommended. Izzy’s also has an extensive offering of catering and party trays if you’re trying to enjoy bagels with a crowd.\u003c/p>\n\u003cfigure id=\"attachment_108834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Izzyscounter.jpg\" alt=\"Employees preparing orders at Izzy’s Brooklyn Bagels in Palo Alto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Employees preparing orders at Izzy’s Brooklyn Bagels in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IzzysRaisin.jpg\" alt=\"A cinnamon raisin bagel with butter at Izzy’s Brooklyn Bagels in Palo Alto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cinnamon raisin bagel with butter at Izzy’s Brooklyn Bagels in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IzzysWholeWheat.jpg\" alt=\"A whole wheat bagel with plain cream cheese at Izzy’s Brooklyn Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A whole wheat bagel with plain cream cheese at Izzy’s Brooklyn Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.izzysbrooklynbagels.com/\">\u003cstrong>Izzy’s Brooklyn Bagels\u003c/strong>\u003c/a>\u003cbr>\n477 California Ave. [\u003ca href=\"https://goo.gl/MZOifi\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94306\u003cbr>\nPh: (650) 329-0700\u003cbr>\nHours: Mon-Thu 6am-5pm; Fri 6am-4pm; Sat-Sun 7am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Izzys-Brooklyn-Bagels-135671283130418/info/?tab=overview\">Izzy’s Brooklyn Bagels\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/izzysbagels\">@izzysbagels\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Posh Bagel\u003c/h2>\n\u003cfigure id=\"attachment_108840\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshLox.jpg\" alt=\"A Nova lox bagel sandwich on a rye bagel at The Posh Bagel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108840\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nova lox bagel sandwich on a rye bagel at The Posh Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Posh Bagel is a small chain of bagel stores originating in Los Altos. The Mountain View location is independently owned and is a popular location for breakfast as well as lunch meetings over a bagel. The bagel sandwiches such as the cashew chicken salad crunch with large chunks of smoked chicken breast, dried cranberries and crunchy cashews are a crowd favorite. For the more traditional bagel fans, the nutty everything bagel is delicious with the sweet sun-dried tomato schmear.\u003c/p>\n\u003cfigure id=\"attachment_108838\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshCounter.jpg\" alt=\"The counter at The Posh Bagel in Mountain View.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108838\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter at The Posh Bagel in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108839\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshEverything.jpg\" alt=\"An everything bagel with sun-dried tomato spread.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An everything bagel with sun-dried tomato spread. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108841\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshMarinara.jpg\" alt=\"A toasted marinara bagel at The Posh Bagel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108841\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A toasted marinara bagel at The Posh Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/posh-bagel-mountain-view?search_key=61728\">\u003cstrong>Posh Bagel\u003c/strong>\u003c/a>\u003cbr>\n444 Castro St. #120 [\u003ca href=\"https://goo.gl/V9XlYy\">map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 968-5308\u003cbr>\nHours: Mon-Fri 6:30am-5pm; Sat 7:30am-5pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Posh-Bagel/102228603153027?fref=ts\">The Posh Bagel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Saratoga Bagels\u003c/h2>\n\u003cfigure id=\"attachment_108847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SartaogaLox.jpg\" alt=\"A lox sandwich on a pumpernickel-rye bagel at Saratoga Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108847\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lox sandwich on a pumpernickel-rye bagel at Saratoga Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This small neighborhood bagel store is popular for freshly prepared bagel sandwiches and the collection of gourmet spreads. The bagels have the ideal balance of a hard outer shell and chewy, moist interior. For breakfast, the Baja omelet with eggs, cheese, mushrooms and jalapeno is a crowd favorite. If you’re just looking for a toasted bagel with cream cheese, the tri-seed bagel with sunflower seeds, sesame and poppy seeds is a perfect match for the luxuriously creamy garden vegetable spread.\u003c/p>\n\u003cfigure id=\"attachment_108845\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SaratogaBagels.jpg\" alt=\"The counter at Saratoga Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108845\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter at Saratoga Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SaratogaTriSeed.jpg\" alt=\"A tri-seed bagel with garden vegetable cream cheese at Saratoga Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108846\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A tri-seed bagel with garden vegetable cream cheese at Saratoga Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.saratoga-bagels.com/saratoga-cafe-bagels-and-spread.html\">\u003cstrong>Saratoga Bagels\u003c/strong>\u003c/a>\u003cbr>\n12840 Saratoga Sunnyvale Rd. [\u003ca href=\"https://goo.gl/YxfcG3\">map\u003c/a>]\u003cbr>\nSaratoga, CA 95070\u003cbr>\nPh: (408) 867-6834\u003cbr>\nHours: Mon-Fri 6am-5pm; Sat 6am-4pm; Sun 7am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Saratoga-Bagels-108118379229710/\">Saratoga Bagels\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/freshbagels\">@freshbagels \u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bagel Guys Bakery\u003c/h2>\n\u003cfigure id=\"attachment_108832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuysCragel.jpg\" alt=\"A nutella cragel at Bagel Guys Bakery in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108832\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A nutella cragel at Bagel Guys Bakery in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A relatively new option in the South Bay, Bagel Guys Bakery has already caught the attention of customers with their selection of bagels, breakfast sandwiches and fresh pastries. The small store serves a menu of standard bagel offerings as well as gluten-free bagels. Bagel Guys also serves a creation they call the cragel which is a bagel made from croissant dough for a buttery, flaky outer layer while maintaining the familiar chewy texture of a traditional bagel. The bagel guy breakfast sandwiches are customizable and are freshly prepared with cage-free eggs.\u003c/p>\n\u003cfigure id=\"attachment_108830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuys.jpg\" alt=\"Inside Bagel Guys Bakery in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bagel Guys Bakery in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuySandwich.jpg\" alt=\"A Bagel Guy sandwich with a fried egg, pepper jack cheese and bacon on a multigrain bagel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Bagel Guy sandwich with a fried egg, pepper jack cheese and bacon on a multigrain bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108833\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuysEverything.jpg\" alt=\"An everything bagel with sun-dried tomato cream cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108833\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An everything bagel with sun-dried tomato cream cheese. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bagelguysbakery.com/menu.html\">\u003cstrong>Bagel Guys Bakery\u003c/strong>\u003c/a>\u003cbr>\n1702 Meridian Ave. [\u003ca href=\"https://goo.gl/3YmdPu\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95125\u003cbr>\n(408) 784-7946\u003cbr>\nHours: Mon-Fri 5:30am-3pm; Sat-Sun 6am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BagelGuysBakery/\">Bagel Guys Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BagelGuysBakery\">@BagelGuysBakery\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 9 Favorite Meal-Sized Salad Spots In Berkeley and Oakland",
"title": "Bay Area Bites Guide to 9 Favorite Meal-Sized Salad Spots In Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Living in a time and place where you can get any decadent dish at any time--everything from \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\">sushi burritos\u003c/a> to an entire restaurant \u003ca href=\"http://www.yelp.com/biz/bacon-bacon-san-francisco-5\" target=\"_blank\">devoted to bacon\u003c/a>--can be overwhelming. Sometimes, all you want is a salad. Luckily, the Bay Area’s dual obsessions with good health and good food have ensured that at most restaurants, you’ll be able to find a salad or two on the menu. And increasingly, they’ll be interesting combinations of ingredients as considered as any traditional entree. These won’t be a dismal side salad, or the ascetic salads of the low-fat nineties. These are a whole meal in a bowl: filling, protein-heavy and decadent. Here are nine options for meal-worthy salads in Berkeley and Oakland. Some might not live up to their reputation as a healthy alternative (sadly, eating fried chicken in a salad is just as unhealthy as eating it in a sandwich) but regardless, we can guarantee you’ll end up satisfied.\u003c/p>\n\u003ch2>Champa Garden\u003c/h2>\n\u003cfigure id=\"attachment_108626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5356.jpg\" alt=\"A crowded day at Champa Garden.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crowded day at Champa Garden. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a quiet neighborhood and unassuming from the outside, cult-favorite \u003cstrong>Champa Garden\u003c/strong> has been showered by praise since it opened in 2006, lauded alternately by Zagat, Yelpers and even \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/05/fair-wage-food-tastes-better-oakland-mayor-libby-schaaf-talks-minimum-wage-hike/\" target=\"_blank\">Mayor Schaaf.\u003c/a> Their menu, from owner Phuoc Nguyen and chef San Saechao, is a mix of Thai and Laotian dishes. One of their most iconic is the Nam Khao, a Laotian fried rice ball salad, with big chunks of fried rice and coconut mixed with peanuts, preserved pork, green onions, cilantro, lime and mint. A handful of chilis added scorching heat. Each aromatic bite manages to be slightly different, alternately sweet, spicy or salty. It’s served with lettuce and herbs, so you can make wraps, but it’s addicting enough to just eat shamelessly from the plate.\u003c/p>\n\u003cfigure id=\"attachment_108628\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5361.jpg\" alt=\"The fried rice ball salad at Champa Garden.\" width=\"1920\" height=\"1226\" class=\"size-full wp-image-108628\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-400x255.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-768x490.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-1440x920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-1180x753.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-960x613.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried rice ball salad at Champa Garden. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5363.jpg\" alt=\"A lettuce wrap with the fried rice ball salad.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lettuce wrap with the fried rice ball salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2102 8th Ave [\u003ca href=\"https://goo.gl/PD8Zxg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Sun-Thu, 10am-9pm; Fri-Sat, 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Southie\u003c/h2>\n\u003cfigure id=\"attachment_108634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5325.jpg\" alt=\"Southie in Rockridge.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southie in Rockridge. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Southie\u003c/strong>, the cheaper, casual spinoff of neighboring \u003ca href=\"http://www.woodtavern.net/\" target=\"_blank\">Wood Tavern\u003c/a>, is a place built around chef’s Yang Peng’s thoughtful, seasonal sandwiches. Luckily for those eschewing carbs, their salads are equally considered. A fried chicken salad--the surrounding ingredients change seasonally, but the fried chicken remains the same--was light and spring-y, mixing snap peas, mint, lemon, and mild feta in with the romaine and earthy quinoa. Topped with a creamy lemon dressing, it combined to balance out the mildly spicy fried chicken, resulting in a wonderfully crunchy and satisfying lunch.\u003c/p>\n\u003cfigure id=\"attachment_108633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5327.jpg\" alt=\"A fried chicken salad at Southie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken salad at Southie. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southieoakland.com/\" target=\"_blank\">\u003cstrong>Southie\u003c/strong>\u003c/a>\u003cbr>\n6311 College Ave [\u003ca href=\"https://goo.gl/maps/6FmzkFETiTS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-0100\u003cbr>\nHours: Mon-Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Southie/265945323438396\" target=\"_blank\">Southie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SouthieOakland\" target=\"_blank\">@SouthieOakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Ba Bite\u003c/h2>\n\u003cfigure id=\"attachment_108624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5332.jpg\" alt=\"Inside of Ba Bite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside of Ba Bite. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Middle Eastern restaurant \u003cstrong>Ba Bite\u003c/strong> features sunny yellow walls, an impressive beer selection, and a menu from executive chef Mica Talmor that’s filled with customizable options, allowing you to get a smaller size or add various proteins. A big chunk of their menu is devoted to salads, and they offer a chance to try three of their salads mezza style for $15. A well-seasoned lentil and celeriac was satisfyingly crunchy and spiced with mint; and a butternut squash and quinoa salad was appealingly (to me, at least) reminiscent of a cold oatmeal: fruity and sweet from cranberries and pomegranate vinaigrette, with an interesting savory crunch from pumpkin seeds. A cabbage salad was alternately tangy from its vinaigrette and sweet from the inclusion of figs, and pleasantly crunchy.\u003c/p>\n\u003cfigure id=\"attachment_108625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5334.jpg\" alt=\"Salads at Ba Bite, clockwise from top: cabbage, lentil and celeriac, and butternut squash and quinoa.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salads at Ba Bite, clockwise from top: cabbage, lentil and celeriac, and butternut squash and quinoa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.babiteoakland.com/\" target=\"_blank\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave [\u003ca href=\"https://goo.gl/maps/2guMhQBNEvm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu, 11am-8pm; Fri-Sat, 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont\" target=\"_blank\">Ba-Bite\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/babiteoakland\" target=\"_blank\">@BaBiteOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/babiteoakland/\" target=\"_blank\">@babiteoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Juice Bar Collective\u003c/h2>\n\u003cfigure id=\"attachment_108639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5487.jpg\" alt=\"Inside the Juice Bar Collective.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Juice Bar Collective. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, the \u003cstrong>Juice Bar Collective\u003c/strong> makes excellent juices. That would be more than enough, given the limitations of their walk-in freezer-sized location in North Berkeley. Yet the worker-owned collective refuses to stop there. In addition to their smoothies and juices, they produce a menu of healthy and creative lunch items. The brown rice bowl is filling enough to silence a carnivorous naysayer: a giant portion of organic brown rice slathered with a peanut or tahini sauce and topped with one of their rotating salads. When I got it, I almost dropped my to-go box due to its unexpected heft. I ordered a large salad, and my box was filled to the very top with rice; a creamy, rich tahini sauce; and two of their salads: a crunchy broccoli salad and a massaged kale salad. It’s the kind of food you could probably make yourself, but really, they’re so much better at it: their salads, satisfying combinations of acid and crunch, are simple yet thoughtfully prepared, the skillful work of a place that’s been perfecting their recipes since the seventies.\u003c/p>\n\u003cfigure id=\"attachment_108640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5491.jpg\" alt=\"The brown rice bowl at Juice Bar Collective.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The brown rice bowl at Juice Bar Collective. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/strong>\u003c/a>\u003cbr>\n2114 Vine St. [\u003ca href=\"https://goo.gl/maps/hbq1gu1CeXx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 548-8473\u003cbr>\nHours: Mon-Sat, 10am-4pm; Sat, 4pm-12am; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuiceBarCollective\" target=\"_blank\">Juice Bar Collective\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juicebar\" target=\"_blank\">@juicebar\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Sidebar\u003c/h2>\n\u003cfigure id=\"attachment_108629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5384.jpg\" alt=\"The inside of Sidebar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Sidebar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you felt like making a meal of appetizers, Lake Merritt neighborhood favorite \u003cstrong>Sidebar\u003c/strong>, guided by executive chef and owner Barbara Mulas’ sure hand, would be the place to do so. Their appetizer list is filled with small plates that are impressively sized, enough to distract from their tempting entree menu of modernized classics. One such dish is their chopped salad, a riff on the \u003ca href=\"http://articles.latimes.com/1989-04-27/food/fo-1540_1_chasen-s-chili-restaurant-times-food\" target=\"_blank\">iconic chopped salad\u003c/a> from La Scala in LA. It’s packed with chickpeas, fennel salami and thick slivers of aged provolone cheese. It’s salty, deliciously so, but the bitterness of the radicchio and the creamy herb dressing keep it balanced. It’s filling and rich, an intriguing mix of crunch and salt and fat that will make you forget all the sad appetizer salads you’ve had.\u003c/p>\n\u003cfigure id=\"attachment_108630\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5389.jpg\" alt=\"The chopped salad at Sidebar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chopped salad at Sidebar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sidebar-oaktown.com/\" target=\"_blank\">\u003cstrong>Sidebar\u003c/strong>\u003c/a>\u003cbr>\n542 Grand Ave [\u003ca href=\"https://goo.gl/maps/z7Vy6adm7RT2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 452-9500\u003cbr>\nHours: Mon-Thu, 5pm-10pm; Fri, 5pm-10:30pm; Sat, 4pm-10:30pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Sidebar-Oakland-111972871875/?rf=117681898258069\" target=\"_blank\">Sidebar-Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sidebar_oakland\" target=\"_blank\">@sidebar_oakland\u003c/a>\u003cbr>\nPrice range: $$ Starters ($8-$13), $$$ Entrees ($11-$28) \u003c/p>\n\u003ch2>Souley Vegan\u003c/h2>\n\u003cfigure id=\"attachment_108631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5397.jpg\" alt=\"The inside of Souley Vegan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Souley Vegan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The centerpiece of \u003cstrong>Souley Vegan\u003c/strong>’s menu--put together by owner Tamearra Dyson--is the collection of impressively realistic, appropriately spicy, veganized takes on soul food classics. But hidden away on their menu is something you’d expect to see at any vegetarian or vegan restaurant: something called the Monster Salad. It’s appropriately gigantic, a towering pile of several types of greens, sprouts, cucumbers, and herbs all covered in a tangy cilantro sauce. Chunks of their signature spicy tofu add bulk and heat, resulting in a salad that’s so filling that even the smaller size I ordered took me two days to finish.\u003c/p>\n\u003cfigure id=\"attachment_108632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5405.jpg\" alt=\"Souley Vegan's Monster Salad.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Souley Vegan's Monster Salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\" target=\"_blank\">\u003cstrong>Souley Vegan\u003c/strong>\u003c/a>\u003cbr>\n301 Broadway [\u003ca href=\"https://goo.gl/maps/CKtpZfEzCkJ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 922-1615\u003cbr>\nHours: Mon, closed; Tue-Thu, 11am-10:30pm; Fri-Sat, 11am-11:30pm; Sun, 10am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouleyVegan/\" target=\"_blank\">Souley Vegan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SouleyVegan\" target=\"_blank\">@SouleyVegan\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/souleyvegan/\" target=\"_blank\">@souleyvegan\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Stag’s Lunchette\u003c/h2>\n\u003cfigure id=\"attachment_108635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5448.jpg\" alt=\"Inside of Stag's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside of Stag's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you got to \u003cstrong>Stag’s Lunchette\u003c/strong> for breakfast, there are any number of tempting options, including their \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/5-bites-the-best-breakfast-sandwiches-in-oakland/\" target=\"_blank\">gooey breakfast sandwich\u003c/a> or a bagel sandwich topped with a slab of smoked fish. A breakfast salad might sound downright boring in comparison. Thankfully, it’s not. A pile of mixed greens is topped with a runny oil-poached egg, and a collection of piquant additions--briny capers, pickled red onions and dabs of salty goat cheese--add tang to every rich bite. The best addition? A handful of mini tater tots, shatteringly crisp puffs of potato that add crunch and serve as a delightful alternative to croutons.\u003c/p>\n\u003cfigure id=\"attachment_108636\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5454.jpg\" alt=\"The Breakfast Salad at Stag's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Breakfast Salad at Stag's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://stagslunchette.com/\" target=\"_blank\">\u003cstrong>Stag's Lunchette\u003c/strong>\u003c/a>\u003cbr>\n362 17th St [\u003ca href=\"https://goo.gl/maps/uYYRoiLMC5T2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-7824\u003cbr>\nHours: Mon-Fri, 8am-3pm; Sat, 9am-3pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/stagslunchette/\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Grocery Cafe\u003c/h2>\n\u003cfigure id=\"attachment_108637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/gcinterior.jpg\" alt=\"The inside of Grocery Cafe.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Grocery Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has one of the \u003ca href=\"http://www.brfn.org/\" target=\"_blank\">largest Burmese communities\u003c/a> in the United States and the number of Burmese restaurants grows every year, as diners become increasingly familiar with dishes like tea leaf salad (for more on the history of Burmese food in the Bay Area, read Jonathan Kauffman’s \u003ca href=\"http://www.sfchronicle.com/food/article/The-Bay-Area-s-Burmese-food-boom-6251404.php\" target=\"_blank\">fascinating \u003cem>Chronicle\u003c/em> article\u003c/a> from last year). Now, there’s every type of Burmese restaurant, from trendy spots with artisan cocktails and hour-long wait times, to funky food trucks experimenting with bold flavor combinations. Oakland’s \u003cstrong>Grocery Cafe,\u003c/strong> put together by co-owner William Lue and cook Koot Aung, falls in the middle of the spectrum. It’s a tiny restaurant tucked away in a residential neighborhood (just a few blocks away from Champa Garden if you wanted to make a day of it!). It’s charmingly homey, with mismatched furniture and a peach mango body spray in the bathroom. The menu is small, focusing on a handful of common dishes, with most priced at $9. The tea leaf salad, a mix of fermented tea leaves, crunchy seeds, chickpeas and garlic was a more assertive version than I’ve had elsewhere: with a crunchier texture, from the inclusion of dried shrimp, and a stronger interplay of salt-sweet-bitter flavors.\u003c/p>\n\u003cfigure id=\"attachment_108638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5517.jpg\" alt=\"Tea Leaf Salad at Grocery Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tea Leaf Salad at Grocery Cafe. \u003ccite>(Tea Leaf Salad at Grocery Cafe.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/grocery-cafe-oakland\" target=\"_blank\">\u003cstrong>Grocery Cafe\u003c/strong>\u003c/a>\u003cbr>\n2248 10th Ave [\u003ca href=\"https://goo.gl/maps/qTpQACmz2Tp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (925) 566-4877\u003cbr>\nHours: Mon-Sat, 11:30am-2:30pm 5:30–8:30pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/grocerycafe/\" target=\"_blank\">Grocery Cafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>sweetgreen\u003c/h2>\n\u003cfigure id=\"attachment_108754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5577-1.jpg\" alt=\"The salad bar at sweetgreen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The salad bar at sweetgreen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s easy to see the transformation of \u003ca href=\"http://www.berkeleyside.com/2015/05/26/oscars-hot-dogs-to-close-after-65-years-in-berkeley/\" target=\"_blank\">Oscar’s in Berkeley\u003c/a>--from a historic, dingy joint with grouchy workers serving satisfyingly old-school burgers into \u003cstrong>sweetgreen,\u003c/strong> a bright and sleek salad chain--as slightly nefarious, an almost too-perfect metaphor for the changing Bay Area. While I was first a little wary of the restaurant--so blazingly white! Workers with shirts that say “Beets, don’t kale my vibe”! Almost a nauseatingly perfect fit for healthy North Berkeley!--I found myself falling for its charms. It’s a bright, energetic environment, with loud music and piles of produce stacked high behind the counter.This is the fourth sweetgreen in California, and the first Bay Area location. The chain was founded in 2007 by Nicolas Jammet, Nathaniel Ru, Jonathan Neman Twith, a DC store, and they now have more than 30 locations throughout the country. The centerpiece of their menus, which include an impressive amount of local products, are the salads, tossed in front of you in giant metal mixing bowls. Customers can choose from a list of creative combinations (Spicy Sabzi, OMG Omega) or build their own salad. A chicken salad, from their seasonal spring menu, was excellent: a filling mix of kale and mesclun, tossed with roasted squash, asparagus, and roasted Mary’s chicken. A bright pesto vinaigrette added richness, and salty parmesan crisps contributed a welcome crunch. “I’ve been waiting for you to open for months,” a customer gushed on the first day, and it was easy to see why: sometimes, change is a good thing.\u003c/p>\n\u003cfigure id=\"attachment_108755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5585-1.jpg\" alt=\"A spring chicken salad from sweetgreen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spring chicken salad from sweetgreen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sweetgreen.com/\" target=\"_blank\">\u003cstrong>sweetgreen\u003c/strong>\u003c/a>\u003cbr>\n1890 Shattuck Ave [\u003ca href=\"https://goo.gl/maps/dX5yuAmttRy\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (212) 334-3021\u003cbr>\nHours: Mon-Sun, 10:30am-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sweetgreen/\" target=\"_blank\">sweetgreen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sweetgreen\" target=\"_blank\">@sweetgreen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sweetgreen/?hl=en\" target=\"_blank\">@sweetgreen\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"excerpt": "From fried chicken salads to a monstrous vegan salad, we guarantee that you won’t leave the table hungry. \r\n",
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"description": "From fried chicken salads to a monstrous vegan salad, we guarantee that you won’t leave the table hungry. \r\n",
"title": "Bay Area Bites Guide to 9 Favorite Meal-Sized Salad Spots In Berkeley and Oakland | KQED",
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"headline": "Bay Area Bites Guide to 9 Favorite Meal-Sized Salad Spots In Berkeley and Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Living in a time and place where you can get any decadent dish at any time--everything from \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\">sushi burritos\u003c/a> to an entire restaurant \u003ca href=\"http://www.yelp.com/biz/bacon-bacon-san-francisco-5\" target=\"_blank\">devoted to bacon\u003c/a>--can be overwhelming. Sometimes, all you want is a salad. Luckily, the Bay Area’s dual obsessions with good health and good food have ensured that at most restaurants, you’ll be able to find a salad or two on the menu. And increasingly, they’ll be interesting combinations of ingredients as considered as any traditional entree. These won’t be a dismal side salad, or the ascetic salads of the low-fat nineties. These are a whole meal in a bowl: filling, protein-heavy and decadent. Here are nine options for meal-worthy salads in Berkeley and Oakland. Some might not live up to their reputation as a healthy alternative (sadly, eating fried chicken in a salad is just as unhealthy as eating it in a sandwich) but regardless, we can guarantee you’ll end up satisfied.\u003c/p>\n\u003ch2>Champa Garden\u003c/h2>\n\u003cfigure id=\"attachment_108626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5356.jpg\" alt=\"A crowded day at Champa Garden.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crowded day at Champa Garden. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a quiet neighborhood and unassuming from the outside, cult-favorite \u003cstrong>Champa Garden\u003c/strong> has been showered by praise since it opened in 2006, lauded alternately by Zagat, Yelpers and even \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/05/fair-wage-food-tastes-better-oakland-mayor-libby-schaaf-talks-minimum-wage-hike/\" target=\"_blank\">Mayor Schaaf.\u003c/a> Their menu, from owner Phuoc Nguyen and chef San Saechao, is a mix of Thai and Laotian dishes. One of their most iconic is the Nam Khao, a Laotian fried rice ball salad, with big chunks of fried rice and coconut mixed with peanuts, preserved pork, green onions, cilantro, lime and mint. A handful of chilis added scorching heat. Each aromatic bite manages to be slightly different, alternately sweet, spicy or salty. It’s served with lettuce and herbs, so you can make wraps, but it’s addicting enough to just eat shamelessly from the plate.\u003c/p>\n\u003cfigure id=\"attachment_108628\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5361.jpg\" alt=\"The fried rice ball salad at Champa Garden.\" width=\"1920\" height=\"1226\" class=\"size-full wp-image-108628\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-400x255.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-768x490.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-1440x920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-1180x753.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-960x613.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried rice ball salad at Champa Garden. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5363.jpg\" alt=\"A lettuce wrap with the fried rice ball salad.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lettuce wrap with the fried rice ball salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2102 8th Ave [\u003ca href=\"https://goo.gl/PD8Zxg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Sun-Thu, 10am-9pm; Fri-Sat, 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Southie\u003c/h2>\n\u003cfigure id=\"attachment_108634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5325.jpg\" alt=\"Southie in Rockridge.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southie in Rockridge. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Southie\u003c/strong>, the cheaper, casual spinoff of neighboring \u003ca href=\"http://www.woodtavern.net/\" target=\"_blank\">Wood Tavern\u003c/a>, is a place built around chef’s Yang Peng’s thoughtful, seasonal sandwiches. Luckily for those eschewing carbs, their salads are equally considered. A fried chicken salad--the surrounding ingredients change seasonally, but the fried chicken remains the same--was light and spring-y, mixing snap peas, mint, lemon, and mild feta in with the romaine and earthy quinoa. Topped with a creamy lemon dressing, it combined to balance out the mildly spicy fried chicken, resulting in a wonderfully crunchy and satisfying lunch.\u003c/p>\n\u003cfigure id=\"attachment_108633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5327.jpg\" alt=\"A fried chicken salad at Southie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken salad at Southie. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southieoakland.com/\" target=\"_blank\">\u003cstrong>Southie\u003c/strong>\u003c/a>\u003cbr>\n6311 College Ave [\u003ca href=\"https://goo.gl/maps/6FmzkFETiTS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-0100\u003cbr>\nHours: Mon-Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Southie/265945323438396\" target=\"_blank\">Southie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SouthieOakland\" target=\"_blank\">@SouthieOakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Ba Bite\u003c/h2>\n\u003cfigure id=\"attachment_108624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5332.jpg\" alt=\"Inside of Ba Bite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside of Ba Bite. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Middle Eastern restaurant \u003cstrong>Ba Bite\u003c/strong> features sunny yellow walls, an impressive beer selection, and a menu from executive chef Mica Talmor that’s filled with customizable options, allowing you to get a smaller size or add various proteins. A big chunk of their menu is devoted to salads, and they offer a chance to try three of their salads mezza style for $15. A well-seasoned lentil and celeriac was satisfyingly crunchy and spiced with mint; and a butternut squash and quinoa salad was appealingly (to me, at least) reminiscent of a cold oatmeal: fruity and sweet from cranberries and pomegranate vinaigrette, with an interesting savory crunch from pumpkin seeds. A cabbage salad was alternately tangy from its vinaigrette and sweet from the inclusion of figs, and pleasantly crunchy.\u003c/p>\n\u003cfigure id=\"attachment_108625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5334.jpg\" alt=\"Salads at Ba Bite, clockwise from top: cabbage, lentil and celeriac, and butternut squash and quinoa.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salads at Ba Bite, clockwise from top: cabbage, lentil and celeriac, and butternut squash and quinoa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.babiteoakland.com/\" target=\"_blank\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave [\u003ca href=\"https://goo.gl/maps/2guMhQBNEvm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu, 11am-8pm; Fri-Sat, 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont\" target=\"_blank\">Ba-Bite\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/babiteoakland\" target=\"_blank\">@BaBiteOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/babiteoakland/\" target=\"_blank\">@babiteoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Juice Bar Collective\u003c/h2>\n\u003cfigure id=\"attachment_108639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5487.jpg\" alt=\"Inside the Juice Bar Collective.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Juice Bar Collective. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, the \u003cstrong>Juice Bar Collective\u003c/strong> makes excellent juices. That would be more than enough, given the limitations of their walk-in freezer-sized location in North Berkeley. Yet the worker-owned collective refuses to stop there. In addition to their smoothies and juices, they produce a menu of healthy and creative lunch items. The brown rice bowl is filling enough to silence a carnivorous naysayer: a giant portion of organic brown rice slathered with a peanut or tahini sauce and topped with one of their rotating salads. When I got it, I almost dropped my to-go box due to its unexpected heft. I ordered a large salad, and my box was filled to the very top with rice; a creamy, rich tahini sauce; and two of their salads: a crunchy broccoli salad and a massaged kale salad. It’s the kind of food you could probably make yourself, but really, they’re so much better at it: their salads, satisfying combinations of acid and crunch, are simple yet thoughtfully prepared, the skillful work of a place that’s been perfecting their recipes since the seventies.\u003c/p>\n\u003cfigure id=\"attachment_108640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5491.jpg\" alt=\"The brown rice bowl at Juice Bar Collective.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The brown rice bowl at Juice Bar Collective. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/strong>\u003c/a>\u003cbr>\n2114 Vine St. [\u003ca href=\"https://goo.gl/maps/hbq1gu1CeXx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 548-8473\u003cbr>\nHours: Mon-Sat, 10am-4pm; Sat, 4pm-12am; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuiceBarCollective\" target=\"_blank\">Juice Bar Collective\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juicebar\" target=\"_blank\">@juicebar\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Sidebar\u003c/h2>\n\u003cfigure id=\"attachment_108629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5384.jpg\" alt=\"The inside of Sidebar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Sidebar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you felt like making a meal of appetizers, Lake Merritt neighborhood favorite \u003cstrong>Sidebar\u003c/strong>, guided by executive chef and owner Barbara Mulas’ sure hand, would be the place to do so. Their appetizer list is filled with small plates that are impressively sized, enough to distract from their tempting entree menu of modernized classics. One such dish is their chopped salad, a riff on the \u003ca href=\"http://articles.latimes.com/1989-04-27/food/fo-1540_1_chasen-s-chili-restaurant-times-food\" target=\"_blank\">iconic chopped salad\u003c/a> from La Scala in LA. It’s packed with chickpeas, fennel salami and thick slivers of aged provolone cheese. It’s salty, deliciously so, but the bitterness of the radicchio and the creamy herb dressing keep it balanced. It’s filling and rich, an intriguing mix of crunch and salt and fat that will make you forget all the sad appetizer salads you’ve had.\u003c/p>\n\u003cfigure id=\"attachment_108630\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5389.jpg\" alt=\"The chopped salad at Sidebar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chopped salad at Sidebar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sidebar-oaktown.com/\" target=\"_blank\">\u003cstrong>Sidebar\u003c/strong>\u003c/a>\u003cbr>\n542 Grand Ave [\u003ca href=\"https://goo.gl/maps/z7Vy6adm7RT2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 452-9500\u003cbr>\nHours: Mon-Thu, 5pm-10pm; Fri, 5pm-10:30pm; Sat, 4pm-10:30pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Sidebar-Oakland-111972871875/?rf=117681898258069\" target=\"_blank\">Sidebar-Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sidebar_oakland\" target=\"_blank\">@sidebar_oakland\u003c/a>\u003cbr>\nPrice range: $$ Starters ($8-$13), $$$ Entrees ($11-$28) \u003c/p>\n\u003ch2>Souley Vegan\u003c/h2>\n\u003cfigure id=\"attachment_108631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5397.jpg\" alt=\"The inside of Souley Vegan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Souley Vegan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The centerpiece of \u003cstrong>Souley Vegan\u003c/strong>’s menu--put together by owner Tamearra Dyson--is the collection of impressively realistic, appropriately spicy, veganized takes on soul food classics. But hidden away on their menu is something you’d expect to see at any vegetarian or vegan restaurant: something called the Monster Salad. It’s appropriately gigantic, a towering pile of several types of greens, sprouts, cucumbers, and herbs all covered in a tangy cilantro sauce. Chunks of their signature spicy tofu add bulk and heat, resulting in a salad that’s so filling that even the smaller size I ordered took me two days to finish.\u003c/p>\n\u003cfigure id=\"attachment_108632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5405.jpg\" alt=\"Souley Vegan's Monster Salad.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Souley Vegan's Monster Salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\" target=\"_blank\">\u003cstrong>Souley Vegan\u003c/strong>\u003c/a>\u003cbr>\n301 Broadway [\u003ca href=\"https://goo.gl/maps/CKtpZfEzCkJ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 922-1615\u003cbr>\nHours: Mon, closed; Tue-Thu, 11am-10:30pm; Fri-Sat, 11am-11:30pm; Sun, 10am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouleyVegan/\" target=\"_blank\">Souley Vegan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SouleyVegan\" target=\"_blank\">@SouleyVegan\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/souleyvegan/\" target=\"_blank\">@souleyvegan\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Stag’s Lunchette\u003c/h2>\n\u003cfigure id=\"attachment_108635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5448.jpg\" alt=\"Inside of Stag's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside of Stag's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you got to \u003cstrong>Stag’s Lunchette\u003c/strong> for breakfast, there are any number of tempting options, including their \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/5-bites-the-best-breakfast-sandwiches-in-oakland/\" target=\"_blank\">gooey breakfast sandwich\u003c/a> or a bagel sandwich topped with a slab of smoked fish. A breakfast salad might sound downright boring in comparison. Thankfully, it’s not. A pile of mixed greens is topped with a runny oil-poached egg, and a collection of piquant additions--briny capers, pickled red onions and dabs of salty goat cheese--add tang to every rich bite. The best addition? A handful of mini tater tots, shatteringly crisp puffs of potato that add crunch and serve as a delightful alternative to croutons.\u003c/p>\n\u003cfigure id=\"attachment_108636\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5454.jpg\" alt=\"The Breakfast Salad at Stag's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Breakfast Salad at Stag's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://stagslunchette.com/\" target=\"_blank\">\u003cstrong>Stag's Lunchette\u003c/strong>\u003c/a>\u003cbr>\n362 17th St [\u003ca href=\"https://goo.gl/maps/uYYRoiLMC5T2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-7824\u003cbr>\nHours: Mon-Fri, 8am-3pm; Sat, 9am-3pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/stagslunchette/\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Grocery Cafe\u003c/h2>\n\u003cfigure id=\"attachment_108637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/gcinterior.jpg\" alt=\"The inside of Grocery Cafe.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Grocery Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has one of the \u003ca href=\"http://www.brfn.org/\" target=\"_blank\">largest Burmese communities\u003c/a> in the United States and the number of Burmese restaurants grows every year, as diners become increasingly familiar with dishes like tea leaf salad (for more on the history of Burmese food in the Bay Area, read Jonathan Kauffman’s \u003ca href=\"http://www.sfchronicle.com/food/article/The-Bay-Area-s-Burmese-food-boom-6251404.php\" target=\"_blank\">fascinating \u003cem>Chronicle\u003c/em> article\u003c/a> from last year). Now, there’s every type of Burmese restaurant, from trendy spots with artisan cocktails and hour-long wait times, to funky food trucks experimenting with bold flavor combinations. Oakland’s \u003cstrong>Grocery Cafe,\u003c/strong> put together by co-owner William Lue and cook Koot Aung, falls in the middle of the spectrum. It’s a tiny restaurant tucked away in a residential neighborhood (just a few blocks away from Champa Garden if you wanted to make a day of it!). It’s charmingly homey, with mismatched furniture and a peach mango body spray in the bathroom. The menu is small, focusing on a handful of common dishes, with most priced at $9. The tea leaf salad, a mix of fermented tea leaves, crunchy seeds, chickpeas and garlic was a more assertive version than I’ve had elsewhere: with a crunchier texture, from the inclusion of dried shrimp, and a stronger interplay of salt-sweet-bitter flavors.\u003c/p>\n\u003cfigure id=\"attachment_108638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5517.jpg\" alt=\"Tea Leaf Salad at Grocery Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tea Leaf Salad at Grocery Cafe. \u003ccite>(Tea Leaf Salad at Grocery Cafe.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/grocery-cafe-oakland\" target=\"_blank\">\u003cstrong>Grocery Cafe\u003c/strong>\u003c/a>\u003cbr>\n2248 10th Ave [\u003ca href=\"https://goo.gl/maps/qTpQACmz2Tp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (925) 566-4877\u003cbr>\nHours: Mon-Sat, 11:30am-2:30pm 5:30–8:30pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/grocerycafe/\" target=\"_blank\">Grocery Cafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>sweetgreen\u003c/h2>\n\u003cfigure id=\"attachment_108754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5577-1.jpg\" alt=\"The salad bar at sweetgreen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The salad bar at sweetgreen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s easy to see the transformation of \u003ca href=\"http://www.berkeleyside.com/2015/05/26/oscars-hot-dogs-to-close-after-65-years-in-berkeley/\" target=\"_blank\">Oscar’s in Berkeley\u003c/a>--from a historic, dingy joint with grouchy workers serving satisfyingly old-school burgers into \u003cstrong>sweetgreen,\u003c/strong> a bright and sleek salad chain--as slightly nefarious, an almost too-perfect metaphor for the changing Bay Area. While I was first a little wary of the restaurant--so blazingly white! Workers with shirts that say “Beets, don’t kale my vibe”! Almost a nauseatingly perfect fit for healthy North Berkeley!--I found myself falling for its charms. It’s a bright, energetic environment, with loud music and piles of produce stacked high behind the counter.This is the fourth sweetgreen in California, and the first Bay Area location. The chain was founded in 2007 by Nicolas Jammet, Nathaniel Ru, Jonathan Neman Twith, a DC store, and they now have more than 30 locations throughout the country. The centerpiece of their menus, which include an impressive amount of local products, are the salads, tossed in front of you in giant metal mixing bowls. Customers can choose from a list of creative combinations (Spicy Sabzi, OMG Omega) or build their own salad. A chicken salad, from their seasonal spring menu, was excellent: a filling mix of kale and mesclun, tossed with roasted squash, asparagus, and roasted Mary’s chicken. A bright pesto vinaigrette added richness, and salty parmesan crisps contributed a welcome crunch. “I’ve been waiting for you to open for months,” a customer gushed on the first day, and it was easy to see why: sometimes, change is a good thing.\u003c/p>\n\u003cfigure id=\"attachment_108755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5585-1.jpg\" alt=\"A spring chicken salad from sweetgreen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spring chicken salad from sweetgreen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sweetgreen.com/\" target=\"_blank\">\u003cstrong>sweetgreen\u003c/strong>\u003c/a>\u003cbr>\n1890 Shattuck Ave [\u003ca href=\"https://goo.gl/maps/dX5yuAmttRy\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (212) 334-3021\u003cbr>\nHours: Mon-Sun, 10:30am-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sweetgreen/\" target=\"_blank\">sweetgreen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sweetgreen\" target=\"_blank\">@sweetgreen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sweetgreen/?hl=en\" target=\"_blank\">@sweetgreen\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to the Best Food for Takeout in Berkeley and Oakland",
"title": "Bay Area Bites Guide to the Best Food for Takeout in Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I grew up in the South, a place where the weather typically matches the seasons on the calendar, so every year around the beginning of April, I get into full spring mode. I clean, I garden, I start wearing more shorts and dresses. But at my home in Berkeley, the weather can’t always keep up. It’ll be delightfully warm one weekend, and then cold and windy the next.\u003c/p>\n\u003cp>However, I do my best to push forward with my natural instincts and embrace what little, strange spring we have before summer’s weird and frustrating fog sets in. The truly best way to celebrate spring, for those of us who spend all of our time thinking about food, that is, is to try to eat as many meals outside as possible. And sure, I like preparing a picnic at home in my kitchen from time to time, but it is often easier to grab food to go, especially when the weather can change from dreary to sunny at the drop of a hat.\u003c/p>\n\u003cp>Luckily for us, Berkeley and Oakland have what can seem like endless choices for takeaway food. I sampled some of the best spots for picnic fare — from sandwiches to sushi — in both cities. Here’s where you should stop in on your next sunny day off.\u003c/p>\n\u003ch2>Best Breakfast: Zella’s Soulful Kitchen, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_.jpg\" alt=\"A breakfast sandwich with bacon from Zella’s Soulful Kitchen.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-108724\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-400x261.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-1440x938.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-1180x769.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-960x626.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A breakfast sandwich with bacon from Zella’s Soulful Kitchen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re planning on heading out on an early morning adventure, especially if said adventure is being taken via Bart, you’ll want to head in to Zella’s Soulful Kitchen for provisions. The tiny kitchen sits in the back of the Mandela Foods Cooperative across the street from the West Oakland Bart, and it serves some of the best breakfast sandwiches and prepared soul food around.\u003c/p>\n\u003cp>First, pick up said breakfast sandwich. The hero, as it should be, is the sandwich’s biscuit foundation. Crumbly, slightly sweet, and super buttery, it is a perfect base for fluffy scrambled eggs and gooey cheese. You can leave your sandwich as is, or add bacon or chicken sausage for a rich protein oomph. That bacon, by the way, is served ultra crisp, a welcome textural contrast to the rest of the sandwich. Make sure to ask whoever is working to heat up the sandwich for you before you dig in.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before paying, be sure to add a few items from the prepared foods refrigerator. Zella’s fried chicken is delicious at room temperature — spicy and tender, with an undercurrent of buttermilk-y tang. The macaroni and cheese, which is sold in large, satisfying slabs, tastes like it is at least half cheese — so not a bad thing. Like the chicken, it also tastes great at room temperature. You can add a salad or two if you’re feeling virtuous, or go in the entirely opposite direction and add a grilled short rib and cheese sandwich to your order. You’ll definitely not regret it.\u003c/p>\n\u003cfigure id=\"attachment_108725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/zellas-fried-chicken-1_.jpg\" alt=\"Fried chicken and macaroni and cheese from Zella’s.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken and macaroni and cheese from Zella’s. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.zellassoulfulkitchen.com\">\u003cstrong>Zella’s Soulful Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1430 7th St. [\u003ca href=\"https://goo.gl/5wJjqO\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-1151\u003cbr>\nHours: Monday and Wednesday 7:00am-7:00pm; Tuesday and Thursday 7:00am-4:00pm; Saturday 9:00am-2:00pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Zellassoulfulkitchen\">Zella’s Soulful Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/zellaskitchen\">@Zellaskitchen\u003c/a>\u003c/p>\n\u003ch2>Best Sandwiches: Pal’s Takeaway, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pals-lao-sandwich-2_.jpg\" alt=\"Aunt Malai’s deep-fried Lao sausage sandwich from Pal’s Takeaway.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108717\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aunt Malai’s deep-fried Lao sausage sandwich from Pal’s Takeaway. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was a major win for Oakland when Jeff Mason decided to move his sandwich shop into the kitchen at the new Firebrand Bakery in Uptown. Mason has been making crazy-sounding-yet-still-balanced sandwiches for seven years now, and his skill shows. You really can’t go wrong with anything on his menu, but my personal preference is for Aunt Malai’s deep-fried Lao sausage.\u003c/p>\n\u003cp>The spicy, crazy-juicy sausage has a punchy undercurrent of lemongrass and coriander, just salty enough, with a snappy casing fresh from the deep fryer. Cilantro-cucumber relish and arugula provide cooling, fresh contrast, and the house mayo holds everything together. Mason understands the need for a proper ratio of bread to filling; in the sausage sandwich, the torpedo roll comes scooped out in the center all the better to cradle the tasty filling. Vegetarian items aren’t a high priority, but Mason does make a mean veggie sandwich, and the salads and soups are likewise on point. It’s a quick walk to Lake Merritt if you care to enjoy your spoils on a picnic blanket.\u003c/p>\n\u003cfigure id=\"attachment_108718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pals-sign-horizontal_.jpg\" alt=\"Pal’s Takeaway is located in the Firebrand Artisan Bread bakery in Uptown Oakland’s Hive development.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pal’s Takeaway is located in the Firebrand Artisan Bread bakery in Uptown Oakland’s Hive development. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://palstakeaway.com\">\u003cstrong>Pal’s Takeaway\u003c/strong>\u003c/a>\u003cbr>\n2343 Broadway (inside Firebrand Artisan Breads) [\u003ca href=\"https://goo.gl/E3AcXr\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 203-4911\u003cbr>\nHours: Mon-Sun 11:00am-3:00pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/palstakeaway\">@palstakeaway\u003c/a>\u003cbr>\nPrice Range: $$ (entrees between $10 and $15)\u003c/p>\n\u003ch2>Best Sushi: Kirala 2, Berkeley\u003c/h2>\n\u003cfigure id=\"attachment_108712\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_.jpg\" alt=\"The Yummy Sushi Combo from Kirala 2.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108712\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Yummy Sushi Combo from Kirala 2. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let’s get this out of the way first — most takeout sushi is kinda sketchy. I will never go near anything with raw fish that’s been sitting in a semi-cold cooler at a grocery store for, well, who knows how long. Yes, I may pick up veggie rolls or California rolls in a pinch, but between the soggy nori and the gummy rice, they’re rarely good. Kirala’s takeout joint, Kirala 2, located up Shattuck from its mothership in South Berkeley, is another story entirely.\u003c/p>\n\u003cp>Walk up to the storefront in North Berkeley’s Epicurious Garden and you’ll see at least two sushi chefs slicing ahi and assembling the colorful boxes of fish in the refrigerated case. Choose from the Yummy Sushi Combo (five nigiri and one spicy tuna roll) or Deluxe Sushi Combo (eight nigiri and one spicy tuna roll) for the closest approximation to a sit-down meal. (There are also two roll combos — one veggie and one with fish — available for easy pick-up, and you can order rolls and nigiri a la carte.) The sushi itself tastes very fresh, with more-than-serviceable rice. The tuna roll is on the mushy side, but has a pleasant heat and, again, fresh flavor. Add an extra container of ginger if you’d like a little more oomph.\u003c/p>\n\u003cp>Kirala 2 also offers a free sale item for every purchase over $10 (all of the prepared sushi qualifies). Stay away from the day-old sushi, and go for the pork gyoza, which you can zap in their on-site microwave. (There’s even a sign on top with heating directions.) Non-sushi eaters can also opt for a donburi bowl, bento box, or noodle soup. Take your sushi out to one of the two parklets on the block to people-watch while you eat.\u003c/p>\n\u003cfigure id=\"attachment_108711\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/kirala-gyoza-1_.jpg\" alt=\"Pork gyoza come free with an order of at least $10 at Kirala 2.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108711\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork gyoza come free with an order of at least $10 at Kirala 2. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kiralatakeout.com\">\u003cstrong>Kirala 2\u003c/strong>\u003c/a>\u003cbr>\n1511 Shattuck Ave., Ste. D [\u003ca href=\"https://goo.gl/2X2hD0\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 649-1384\u003cbr>\nHours: Mon-Sun 11:00am-8:00pm\u003cbr>\nPrice Range: $$ (entrees between $10 and $15)\u003c/p>\n\u003ch2>Best Burrito: La Mission, Berkeley\u003c/h2>\n\u003cfigure id=\"attachment_108713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/la-mission-burrito-3_.jpg\" alt=\"A chile Colorado burrito with pork and black beans from La Mission.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-108713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-1440x1004.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-960x670.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chile Colorado burrito with pork and black beans from La Mission. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of places to grab a burrito to-go in the East Bay, but there are really none better than La Mission, on Berkeley’s University Avenue. La Mission doesn’t have the cheapest burritos around — you’ll likely drop at least $7 on one — but they’re absolutely worth the price.\u003c/p>\n\u003cp>La Mission excels at braised meats, which it offers in a few forms in its burritos. Chile Colorado (available with pork or chicken) is my favorite. The chiles in the red sauce are held in balance with an undercurrent of sweetness and zippy vinegar. Rich shredded pork is the best match for the bold sauce, which is rarely contained by its tortilla wrapper. If you prefer chicken, stick with the chile verde sauce. It’s on the milder side, with bright grassy notes and tomatillo tang. La Mission’s beans and rice are also winners; always perfectly cooked and seasoned, they manage not to detract from the star protein. The restaurant’s patio is a fine place to dine al fresco, or bring your burrito (and lots of extra napkins) across University to Strawberry Creek Park.\u003c/p>\n\u003cfigure id=\"attachment_108714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/la-mission-exterior-vertical_.jpg\" alt=\"La Mission is located in a former Taco Bell on Berkeley’s University Avenue.\" width=\"1920\" height=\"2465\" class=\"size-full wp-image-108714\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-400x514.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-800x1027.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-768x986.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-1440x1849.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-1180x1515.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-960x1233.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Mission is located in a former Taco Bell on Berkeley’s University Avenue. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-mission-berkeley\">\u003cstrong>La Mission\u003c/strong>\u003c/a>\u003cbr>\n1255 University Ave. [\u003ca href=\"https://goo.gl/4NFeG7\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 845-5898\u003cbr>\nHours: Mon-Sat 8:00am-midnight; Sunday 8:00am-11:00pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Best Salad Bar: Liba Falafel, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/liba-falafel-salad-1_.jpg\" alt=\"A falafel salad from Liba Falafel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel salad from Liba Falafel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, Liba specializes in falafel. And yes, they’re pretty decent. But the real reason to visit the colorful restaurant is for the salad bar. It’s a far cry from those 1990s all-you-eat style salad bars filled with miniature corn and crappy three bean salad. It is limited in scope, and is all the better for it. Liba’s salad bar is designed to serve as both a toppings station for falafel sandwiches and as a build-your-own bowl of greens and good stuff.\u003c/p>\n\u003cp>Build your base with a healthy scoop of baby lettuces. Add scoops of as many of the toppings, dips, and marinated vegetables as you can fit in the compostable container. You really shouldn’t miss the smoked baba ganoush if it’s available, or the carrot salad, or the fried pickled onions. A generous sprinkle of salty feta cheese is never a bad choice, and neither is the chimichurri or the zhug hot sauce. Three falafel balls are enough for moderately hungry appetites, especially if you add a side of pita chips. Like Pal’s, Liba is just a hop, skip, and a jump from Lake Merritt; you could also consider a longer walk down Broadway to the Embarcadero for sailboat watching.\u003c/p>\n\u003cfigure id=\"attachment_108716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/liba-sign_.jpg\" alt=\"The brick-and-mortar location of Liba Falafel is only open for lunch, Monday through Friday. Check the restaurant’s Twitter for its food truck schedule.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The brick-and-mortar location of Liba Falafel is only open for lunch, Monday through Friday. Check the restaurant’s Twitter for its food truck schedule. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://libafalafel.com\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/kBRY36\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri 11:00am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel\">@libafalafel\u003c/a>\u003cbr>\nPrice Range: $ (entrees less than $10)\u003c/p>\n\u003ch2>Best Hot Foods Bar: Piedmont Grocery, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_.jpg\" alt=\"Vegetable lasagna, green beans almondine, roasted root vegetables, and jerk chicken from Piedmont Grocery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108722\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable lasagna, green beans almondine, roasted root vegetables, and jerk chicken from Piedmont Grocery. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just about every grocery store boasts a salad and hot foods bar, and most are good in a pinch. But few offer as wide a range of cuisines as at Piedmont Grocery. The independent grocery store on Piedmont Avenue has been open for over 100 years, and has continued to evolve with the neighborhood.\u003c/p>\n\u003cp>The takeout bar is the best place to shop for meal that needs to accommodate a range in tastes. There are standard items — a cold salad bar, olives, pickles, five rotating soups — and a wide variety of cooked vegetables like green beans almondine (well-seasoned if a little mushy) and roasted root vegetables (like the beans, well-seasoned but slightly overcooked). More surprising is the emphasis on various international cuisines; Piedmont Grocery’s bar includes several different Indian dishes like saag paneer and samosas, plus enchiladas con mole and a taco bar. I also sampled the jerk chicken, which was mild in spice but full-flavored, and the lasagna loaded down with seasonal vegetables. Bring a box of goodies up the hill to the Mountain View Cemetary for a killer view with your meal.\u003c/p>\n\u003cfigure id=\"attachment_108723\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/piedmont-grocery-sign_.jpg\" alt=\"Piedmont Grocery has been on the Avenue for over 100 years.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108723\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Piedmont Grocery has been on the Avenue for over 100 years. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://piedmontgrocery.com\">\u003cstrong>Piedmont Grocery\u003c/strong>\u003c/a>\u003cbr>\n4038 Piedmont Ave. [\u003ca href=\"https://goo.gl/LcaOSy\">map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 653-8181\u003cbr>\nHours: Mon-Sat 9:00am-8:00pm; Sunday 9:00am-7:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PiedmontGrocery\">Piedmont Grocery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/piedmontgrocery\">@PiedmontGrocery\u003c/a>\u003cbr>\nPrice Range: $$ ($9.99/pound)\u003c/p>\n\u003ch2>Best Gourmet Picnic: The Pasta Shop, Berkeley and Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pasta-shop-picnic-2_.jpg\" alt=\"From top left, moving clockwise: Semifreddi’s baguette, cornichon, mixed olives, Twenty-four Blackbirds chocolate, Olympia Provisions sopressata, Montgomery’s Farmhouse cheddar, and Jasper Hill Harbison, all from The Pasta Shop.\" width=\"1920\" height=\"1579\" class=\"size-full wp-image-108720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-400x329.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-800x658.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-768x632.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-1440x1184.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-1180x970.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-960x790.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">From top left, moving clockwise: Semifreddi’s baguette, cornichon, mixed olives, Twenty-four Blackbirds chocolate, Olympia Provisions sopressata, Montgomery’s Farmhouse cheddar, and Jasper Hill Harbison, all from The Pasta Shop. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a higher-end takeout meal, venture to one of the two Pasta Shop locations and grab an assortment of cheese and charcuterie. The market-style grocery store offers some of the best selection of specialty foods in the East Bay, so you’d be hard-pressed to pick up something that \u003cem>isn’t\u003c/em> delicious.\u003c/p>\n\u003cp>The Pasta Shop’s cheese counter is compact, but full of great options, both local and far-flung. All of the cheesemongers are friendly and happy to chat dairy while serving up samples. For the best deal (and variety), check out the sale bin — it has small chunks of several cheese at a decent discount. On a recent visit, I picked up a wedge of Montgomery’s Farmhouse aged cheddar from the UK and half a round of Jasper Hill’s Harbison, a bloomy, soft-ripened cow’s milk cheese from Vermont. To pair with the cheese, you can choose to wait in the always long line for sliced charcuterie, or do what I do and pick up an Olympia Provisions sopressata sausage. It doesn’t need refrigeration (perfect for a picnic basket), and packs an extraordinary amount of funky porky spice into a small sausage. On the side, add some mixed marinated olives, cornichons, and a baguette or two from Acme or Semifreddi’s. A miniature bar of chocolate is also not a bad addition. Bring your spoils up the hill to Lake Temescal and enjoy in a shady spot away from the kids’ swimming area.\u003c/p>\n\u003cfigure id=\"attachment_108719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pasta-shop-outside-2_.jpg\" alt=\"The Pasta Shop in Rockridge Market Hall.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pasta Shop in Rockridge Market Hall. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.rockridgemarkethall.com/pasta-shop\">\u003cstrong>The Pasta Shop Rockridge\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave. [\u003ca href=\"https://goo.gl/EM9dWq\">map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 250-6005\u003cbr>\nHours: Mon-Fri 9:00am-8:00pm; Saturday 9:00am-7:00pm; Sunday 10:00am-7:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall\">Rockridge Market Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods\">@markethallfoods\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.rockridgemarkethall.com/pasta-shop/fourth-street-pasta-shop\">\u003cstrong>The Pasta Shop Fourth Street\u003c/strong>\u003c/a>\u003cbr>\n1786 Fourth St. [\u003ca href=\"https://goo.gl/RFlCOq\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 250-6004\u003cbr>\nHours: Mon-Fri 10:00am-6:30pm; Saturday and Sunday 9:00am-6:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall\">Rockridge Market Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods\">@markethallfoods\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\n",
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"excerpt": "Wondering about the best places to grab food to-go when you're headed out on a springtime adventure? Here's our guide for the best takeaway joints in Berkeley and Oakland.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I grew up in the South, a place where the weather typically matches the seasons on the calendar, so every year around the beginning of April, I get into full spring mode. I clean, I garden, I start wearing more shorts and dresses. But at my home in Berkeley, the weather can’t always keep up. It’ll be delightfully warm one weekend, and then cold and windy the next.\u003c/p>\n\u003cp>However, I do my best to push forward with my natural instincts and embrace what little, strange spring we have before summer’s weird and frustrating fog sets in. The truly best way to celebrate spring, for those of us who spend all of our time thinking about food, that is, is to try to eat as many meals outside as possible. And sure, I like preparing a picnic at home in my kitchen from time to time, but it is often easier to grab food to go, especially when the weather can change from dreary to sunny at the drop of a hat.\u003c/p>\n\u003cp>Luckily for us, Berkeley and Oakland have what can seem like endless choices for takeaway food. I sampled some of the best spots for picnic fare — from sandwiches to sushi — in both cities. Here’s where you should stop in on your next sunny day off.\u003c/p>\n\u003ch2>Best Breakfast: Zella’s Soulful Kitchen, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_.jpg\" alt=\"A breakfast sandwich with bacon from Zella’s Soulful Kitchen.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-108724\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-400x261.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-1440x938.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-1180x769.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-960x626.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A breakfast sandwich with bacon from Zella’s Soulful Kitchen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re planning on heading out on an early morning adventure, especially if said adventure is being taken via Bart, you’ll want to head in to Zella’s Soulful Kitchen for provisions. The tiny kitchen sits in the back of the Mandela Foods Cooperative across the street from the West Oakland Bart, and it serves some of the best breakfast sandwiches and prepared soul food around.\u003c/p>\n\u003cp>First, pick up said breakfast sandwich. The hero, as it should be, is the sandwich’s biscuit foundation. Crumbly, slightly sweet, and super buttery, it is a perfect base for fluffy scrambled eggs and gooey cheese. You can leave your sandwich as is, or add bacon or chicken sausage for a rich protein oomph. That bacon, by the way, is served ultra crisp, a welcome textural contrast to the rest of the sandwich. Make sure to ask whoever is working to heat up the sandwich for you before you dig in.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before paying, be sure to add a few items from the prepared foods refrigerator. Zella’s fried chicken is delicious at room temperature — spicy and tender, with an undercurrent of buttermilk-y tang. The macaroni and cheese, which is sold in large, satisfying slabs, tastes like it is at least half cheese — so not a bad thing. Like the chicken, it also tastes great at room temperature. You can add a salad or two if you’re feeling virtuous, or go in the entirely opposite direction and add a grilled short rib and cheese sandwich to your order. You’ll definitely not regret it.\u003c/p>\n\u003cfigure id=\"attachment_108725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/zellas-fried-chicken-1_.jpg\" alt=\"Fried chicken and macaroni and cheese from Zella’s.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken and macaroni and cheese from Zella’s. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.zellassoulfulkitchen.com\">\u003cstrong>Zella’s Soulful Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1430 7th St. [\u003ca href=\"https://goo.gl/5wJjqO\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-1151\u003cbr>\nHours: Monday and Wednesday 7:00am-7:00pm; Tuesday and Thursday 7:00am-4:00pm; Saturday 9:00am-2:00pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Zellassoulfulkitchen\">Zella’s Soulful Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/zellaskitchen\">@Zellaskitchen\u003c/a>\u003c/p>\n\u003ch2>Best Sandwiches: Pal’s Takeaway, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pals-lao-sandwich-2_.jpg\" alt=\"Aunt Malai’s deep-fried Lao sausage sandwich from Pal’s Takeaway.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108717\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aunt Malai’s deep-fried Lao sausage sandwich from Pal’s Takeaway. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was a major win for Oakland when Jeff Mason decided to move his sandwich shop into the kitchen at the new Firebrand Bakery in Uptown. Mason has been making crazy-sounding-yet-still-balanced sandwiches for seven years now, and his skill shows. You really can’t go wrong with anything on his menu, but my personal preference is for Aunt Malai’s deep-fried Lao sausage.\u003c/p>\n\u003cp>The spicy, crazy-juicy sausage has a punchy undercurrent of lemongrass and coriander, just salty enough, with a snappy casing fresh from the deep fryer. Cilantro-cucumber relish and arugula provide cooling, fresh contrast, and the house mayo holds everything together. Mason understands the need for a proper ratio of bread to filling; in the sausage sandwich, the torpedo roll comes scooped out in the center all the better to cradle the tasty filling. Vegetarian items aren’t a high priority, but Mason does make a mean veggie sandwich, and the salads and soups are likewise on point. It’s a quick walk to Lake Merritt if you care to enjoy your spoils on a picnic blanket.\u003c/p>\n\u003cfigure id=\"attachment_108718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pals-sign-horizontal_.jpg\" alt=\"Pal’s Takeaway is located in the Firebrand Artisan Bread bakery in Uptown Oakland’s Hive development.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pal’s Takeaway is located in the Firebrand Artisan Bread bakery in Uptown Oakland’s Hive development. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://palstakeaway.com\">\u003cstrong>Pal’s Takeaway\u003c/strong>\u003c/a>\u003cbr>\n2343 Broadway (inside Firebrand Artisan Breads) [\u003ca href=\"https://goo.gl/E3AcXr\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 203-4911\u003cbr>\nHours: Mon-Sun 11:00am-3:00pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/palstakeaway\">@palstakeaway\u003c/a>\u003cbr>\nPrice Range: $$ (entrees between $10 and $15)\u003c/p>\n\u003ch2>Best Sushi: Kirala 2, Berkeley\u003c/h2>\n\u003cfigure id=\"attachment_108712\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_.jpg\" alt=\"The Yummy Sushi Combo from Kirala 2.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108712\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Yummy Sushi Combo from Kirala 2. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let’s get this out of the way first — most takeout sushi is kinda sketchy. I will never go near anything with raw fish that’s been sitting in a semi-cold cooler at a grocery store for, well, who knows how long. Yes, I may pick up veggie rolls or California rolls in a pinch, but between the soggy nori and the gummy rice, they’re rarely good. Kirala’s takeout joint, Kirala 2, located up Shattuck from its mothership in South Berkeley, is another story entirely.\u003c/p>\n\u003cp>Walk up to the storefront in North Berkeley’s Epicurious Garden and you’ll see at least two sushi chefs slicing ahi and assembling the colorful boxes of fish in the refrigerated case. Choose from the Yummy Sushi Combo (five nigiri and one spicy tuna roll) or Deluxe Sushi Combo (eight nigiri and one spicy tuna roll) for the closest approximation to a sit-down meal. (There are also two roll combos — one veggie and one with fish — available for easy pick-up, and you can order rolls and nigiri a la carte.) The sushi itself tastes very fresh, with more-than-serviceable rice. The tuna roll is on the mushy side, but has a pleasant heat and, again, fresh flavor. Add an extra container of ginger if you’d like a little more oomph.\u003c/p>\n\u003cp>Kirala 2 also offers a free sale item for every purchase over $10 (all of the prepared sushi qualifies). Stay away from the day-old sushi, and go for the pork gyoza, which you can zap in their on-site microwave. (There’s even a sign on top with heating directions.) Non-sushi eaters can also opt for a donburi bowl, bento box, or noodle soup. Take your sushi out to one of the two parklets on the block to people-watch while you eat.\u003c/p>\n\u003cfigure id=\"attachment_108711\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/kirala-gyoza-1_.jpg\" alt=\"Pork gyoza come free with an order of at least $10 at Kirala 2.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108711\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork gyoza come free with an order of at least $10 at Kirala 2. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kiralatakeout.com\">\u003cstrong>Kirala 2\u003c/strong>\u003c/a>\u003cbr>\n1511 Shattuck Ave., Ste. D [\u003ca href=\"https://goo.gl/2X2hD0\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 649-1384\u003cbr>\nHours: Mon-Sun 11:00am-8:00pm\u003cbr>\nPrice Range: $$ (entrees between $10 and $15)\u003c/p>\n\u003ch2>Best Burrito: La Mission, Berkeley\u003c/h2>\n\u003cfigure id=\"attachment_108713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/la-mission-burrito-3_.jpg\" alt=\"A chile Colorado burrito with pork and black beans from La Mission.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-108713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-1440x1004.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-960x670.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chile Colorado burrito with pork and black beans from La Mission. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of places to grab a burrito to-go in the East Bay, but there are really none better than La Mission, on Berkeley’s University Avenue. La Mission doesn’t have the cheapest burritos around — you’ll likely drop at least $7 on one — but they’re absolutely worth the price.\u003c/p>\n\u003cp>La Mission excels at braised meats, which it offers in a few forms in its burritos. Chile Colorado (available with pork or chicken) is my favorite. The chiles in the red sauce are held in balance with an undercurrent of sweetness and zippy vinegar. Rich shredded pork is the best match for the bold sauce, which is rarely contained by its tortilla wrapper. If you prefer chicken, stick with the chile verde sauce. It’s on the milder side, with bright grassy notes and tomatillo tang. La Mission’s beans and rice are also winners; always perfectly cooked and seasoned, they manage not to detract from the star protein. The restaurant’s patio is a fine place to dine al fresco, or bring your burrito (and lots of extra napkins) across University to Strawberry Creek Park.\u003c/p>\n\u003cfigure id=\"attachment_108714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/la-mission-exterior-vertical_.jpg\" alt=\"La Mission is located in a former Taco Bell on Berkeley’s University Avenue.\" width=\"1920\" height=\"2465\" class=\"size-full wp-image-108714\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-400x514.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-800x1027.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-768x986.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-1440x1849.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-1180x1515.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-960x1233.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Mission is located in a former Taco Bell on Berkeley’s University Avenue. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-mission-berkeley\">\u003cstrong>La Mission\u003c/strong>\u003c/a>\u003cbr>\n1255 University Ave. [\u003ca href=\"https://goo.gl/4NFeG7\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 845-5898\u003cbr>\nHours: Mon-Sat 8:00am-midnight; Sunday 8:00am-11:00pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Best Salad Bar: Liba Falafel, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/liba-falafel-salad-1_.jpg\" alt=\"A falafel salad from Liba Falafel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel salad from Liba Falafel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, Liba specializes in falafel. And yes, they’re pretty decent. But the real reason to visit the colorful restaurant is for the salad bar. It’s a far cry from those 1990s all-you-eat style salad bars filled with miniature corn and crappy three bean salad. It is limited in scope, and is all the better for it. Liba’s salad bar is designed to serve as both a toppings station for falafel sandwiches and as a build-your-own bowl of greens and good stuff.\u003c/p>\n\u003cp>Build your base with a healthy scoop of baby lettuces. Add scoops of as many of the toppings, dips, and marinated vegetables as you can fit in the compostable container. You really shouldn’t miss the smoked baba ganoush if it’s available, or the carrot salad, or the fried pickled onions. A generous sprinkle of salty feta cheese is never a bad choice, and neither is the chimichurri or the zhug hot sauce. Three falafel balls are enough for moderately hungry appetites, especially if you add a side of pita chips. Like Pal’s, Liba is just a hop, skip, and a jump from Lake Merritt; you could also consider a longer walk down Broadway to the Embarcadero for sailboat watching.\u003c/p>\n\u003cfigure id=\"attachment_108716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/liba-sign_.jpg\" alt=\"The brick-and-mortar location of Liba Falafel is only open for lunch, Monday through Friday. Check the restaurant’s Twitter for its food truck schedule.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The brick-and-mortar location of Liba Falafel is only open for lunch, Monday through Friday. Check the restaurant’s Twitter for its food truck schedule. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://libafalafel.com\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/kBRY36\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri 11:00am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel\">@libafalafel\u003c/a>\u003cbr>\nPrice Range: $ (entrees less than $10)\u003c/p>\n\u003ch2>Best Hot Foods Bar: Piedmont Grocery, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_.jpg\" alt=\"Vegetable lasagna, green beans almondine, roasted root vegetables, and jerk chicken from Piedmont Grocery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108722\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable lasagna, green beans almondine, roasted root vegetables, and jerk chicken from Piedmont Grocery. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just about every grocery store boasts a salad and hot foods bar, and most are good in a pinch. But few offer as wide a range of cuisines as at Piedmont Grocery. The independent grocery store on Piedmont Avenue has been open for over 100 years, and has continued to evolve with the neighborhood.\u003c/p>\n\u003cp>The takeout bar is the best place to shop for meal that needs to accommodate a range in tastes. There are standard items — a cold salad bar, olives, pickles, five rotating soups — and a wide variety of cooked vegetables like green beans almondine (well-seasoned if a little mushy) and roasted root vegetables (like the beans, well-seasoned but slightly overcooked). More surprising is the emphasis on various international cuisines; Piedmont Grocery’s bar includes several different Indian dishes like saag paneer and samosas, plus enchiladas con mole and a taco bar. I also sampled the jerk chicken, which was mild in spice but full-flavored, and the lasagna loaded down with seasonal vegetables. Bring a box of goodies up the hill to the Mountain View Cemetary for a killer view with your meal.\u003c/p>\n\u003cfigure id=\"attachment_108723\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/piedmont-grocery-sign_.jpg\" alt=\"Piedmont Grocery has been on the Avenue for over 100 years.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108723\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Piedmont Grocery has been on the Avenue for over 100 years. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://piedmontgrocery.com\">\u003cstrong>Piedmont Grocery\u003c/strong>\u003c/a>\u003cbr>\n4038 Piedmont Ave. [\u003ca href=\"https://goo.gl/LcaOSy\">map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 653-8181\u003cbr>\nHours: Mon-Sat 9:00am-8:00pm; Sunday 9:00am-7:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PiedmontGrocery\">Piedmont Grocery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/piedmontgrocery\">@PiedmontGrocery\u003c/a>\u003cbr>\nPrice Range: $$ ($9.99/pound)\u003c/p>\n\u003ch2>Best Gourmet Picnic: The Pasta Shop, Berkeley and Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pasta-shop-picnic-2_.jpg\" alt=\"From top left, moving clockwise: Semifreddi’s baguette, cornichon, mixed olives, Twenty-four Blackbirds chocolate, Olympia Provisions sopressata, Montgomery’s Farmhouse cheddar, and Jasper Hill Harbison, all from The Pasta Shop.\" width=\"1920\" height=\"1579\" class=\"size-full wp-image-108720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-400x329.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-800x658.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-768x632.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-1440x1184.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-1180x970.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-960x790.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">From top left, moving clockwise: Semifreddi’s baguette, cornichon, mixed olives, Twenty-four Blackbirds chocolate, Olympia Provisions sopressata, Montgomery’s Farmhouse cheddar, and Jasper Hill Harbison, all from The Pasta Shop. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a higher-end takeout meal, venture to one of the two Pasta Shop locations and grab an assortment of cheese and charcuterie. The market-style grocery store offers some of the best selection of specialty foods in the East Bay, so you’d be hard-pressed to pick up something that \u003cem>isn’t\u003c/em> delicious.\u003c/p>\n\u003cp>The Pasta Shop’s cheese counter is compact, but full of great options, both local and far-flung. All of the cheesemongers are friendly and happy to chat dairy while serving up samples. For the best deal (and variety), check out the sale bin — it has small chunks of several cheese at a decent discount. On a recent visit, I picked up a wedge of Montgomery’s Farmhouse aged cheddar from the UK and half a round of Jasper Hill’s Harbison, a bloomy, soft-ripened cow’s milk cheese from Vermont. To pair with the cheese, you can choose to wait in the always long line for sliced charcuterie, or do what I do and pick up an Olympia Provisions sopressata sausage. It doesn’t need refrigeration (perfect for a picnic basket), and packs an extraordinary amount of funky porky spice into a small sausage. On the side, add some mixed marinated olives, cornichons, and a baguette or two from Acme or Semifreddi’s. A miniature bar of chocolate is also not a bad addition. Bring your spoils up the hill to Lake Temescal and enjoy in a shady spot away from the kids’ swimming area.\u003c/p>\n\u003cfigure id=\"attachment_108719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pasta-shop-outside-2_.jpg\" alt=\"The Pasta Shop in Rockridge Market Hall.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pasta Shop in Rockridge Market Hall. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.rockridgemarkethall.com/pasta-shop\">\u003cstrong>The Pasta Shop Rockridge\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave. [\u003ca href=\"https://goo.gl/EM9dWq\">map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 250-6005\u003cbr>\nHours: Mon-Fri 9:00am-8:00pm; Saturday 9:00am-7:00pm; Sunday 10:00am-7:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall\">Rockridge Market Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods\">@markethallfoods\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.rockridgemarkethall.com/pasta-shop/fourth-street-pasta-shop\">\u003cstrong>The Pasta Shop Fourth Street\u003c/strong>\u003c/a>\u003cbr>\n1786 Fourth St. [\u003ca href=\"https://goo.gl/RFlCOq\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 250-6004\u003cbr>\nHours: Mon-Fri 10:00am-6:30pm; Saturday and Sunday 9:00am-6:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall\">Rockridge Market Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods\">@markethallfoods\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "More Than a Wine Destination: A Guide to Oxbow Public Market and Weekend Eating in Downtown Napa",
"title": "More Than a Wine Destination: A Guide to Oxbow Public Market and Weekend Eating in Downtown Napa",
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"content": "\u003cp>Most visitors to Napa have the county in mind, not the town. They’re headed to the valley’s famed vineyards, wineries and tasting rooms, knowing they’ll have some good food along the way. But the wines themselves, most notably big Cabernet Sauvignons, aren’t the only attraction. The city of Napa’s small downtown area is a culinary paradise, from the collection of purveyors at \u003ca href=\"http://oxbowpublicmarket.com/\" target=\"_blank\">Oxbow Public Market\u003c/a>, a veritable foodie epicenter, to several destination restaurants within walking distance from there, including a Michelin-starred gem.\u003c/p>\n\u003cp>If you’re just driving up for the day, be sure to arrive in time for breakfast, and park near Oxbow. (Street parking is usually remarkably hassle-free, unless there’s a special event going on.) While there are multiple breakfast options, the three best are \u003ca href=\"http://oxbowpublicmarket.com/market-hours/c-casa/\" target=\"_blank\">C Casa\u003c/a> for Mexican breakfast tacos (and an entirely gluten-free menu), \u003ca href=\"http://oxbowpublicmarket.com/market-hours/the-model-bakery/\" target=\"_blank\">The Model Bakery\u003c/a> for decadent pastries and Blue Bottle coffee, and \u003ca href=\"http://oxbowpublicmarket.com/market-hours/five-dot-ranch-2/\" target=\"_blank\">Five Dot Ranch\u003c/a> for homemade biscuits and beef sausage made from the ranch’s own pastured cows. And don’t forget the \u003ca href=\"http://oxbowpublicmarket.com/market-hours/ritual-coffee-roasters/\" target=\"_blank\">Ritual\u003c/a> coffee. The stand at Oxbow offers Ritual’s full line of pour-over coffees and espresso drinks.\u003c/p>\n\u003cfigure id=\"attachment_108368\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4912-1920.jpg\" alt=\"The busy breakfast service at The Model Bakery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108368\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The busy breakfast service at The Model Bakery. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4855-1920.jpg\" alt=\"Homemade biscuit with pastured beef sausage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade biscuit with pastured beef sausage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4852-1920.jpg\" alt=\"A latte and a Kenya pour-over at Ritual Coffee.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A latte and a Kenya pour-over at Ritual Coffee. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The great thing about Oxbow is that a family or group can choose multiple dining options simultaneously at any meal, as seating is all central to the market, rather than being associated with each restaurant (with the exception of \u003ca href=\"http://oxbowpublicmarket.com/market-hours/kitchen-door/\" target=\"_blank\">The Kitchen Door\u003c/a>, a separate sit-down restaurant featuring chef Todd Humphries’ locally inspired cooking, and \u003ca href=\"http://oxbowpublicmarket.com/market-hours/hog-island-oyster-co/\" target=\"_blank\">Hog Island Oyster Co.\u003c/a>, whose raw-bar seating extends on to the back patio.)\u003c/p>\n\u003cfigure id=\"attachment_108383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4798-1920.jpg\" alt=\"The Kitchen Door, a separate sit-down restaurant featuring chef Todd Humphries’ locally inspired cooking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kitchen Door, a separate sit-down restaurant featuring chef Todd Humphries’ locally inspired cooking. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4793-1920.jpg\" alt=\"The oyster bar at Hog Island Oyster Co.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The oyster bar at Hog Island Oyster Co. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lunch is another opportunity to experience’s the market’s bounty. The aforementioned \u003ca href=\"http://oxbowpublicmarket.com/market-hours/hog-island-oyster-co/\" target=\"_blank\">Hog Island Oyster Co.\u003c/a> is a seafood-lover’s dream come true, with platters of mostly West-Coast bi-valves and a few from the east, along with clams, fresh halibut, seafood stew and a well-priced wine list.\u003c/p>\n\u003cfigure id=\"attachment_108380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4822-1920.jpg\" alt=\"Two dozen oysters at Hog Island.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Two dozen oysters at Hog Island. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4834-1920.jpg\" alt=\"Clams with sausage and lemongrass at Hog Island.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clams with sausage and lemongrass at Hog Island. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alternatively, gather some picnic food and lounge on the banks of the Napa River and watch the little fishing boats float by. \u003ca href=\"http://oxbowpublicmarket.com/market-hours/the-fatted-calf/\" target=\"_blank\">The Fatted Calf\u003c/a> has all manner of charcuterie, as well as a selection of pastas, heirloom beans, vinegars and other kitchen staples to take home with you. Salumi from The Fatted Calf, a baguette from The Model Bakery and fruit from \u003ca href=\"http://oxbowpublicmarket.com/market-hours/hudson-greens-goods/\" target=\"_blank\">Hudson Greens and Goods\u003c/a> (or fresh-pressed juice or avocado toast) make for a complete outdoor meal. Except for dessert, of course, which can be readily fulfilled by cupcakes from \u003ca href=\"http://oxbowpublicmarket.com/market-hours/karas-cupcakes\" target=\"_blank\">Kara’s Cupcakes\u003c/a> or ice cream at \u003ca href=\"http://oxbowpublicmarket.com/market-hours/three-twins-ice-cream/\" target=\"_blank\">Three Twins\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_108378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4838-1920.jpg\" alt=\"Fishing on the Napa River.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fishing on the Napa River. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4920-1920.jpg\" alt=\"Charcuterie at The Fatted Calf.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charcuterie at The Fatted Calf. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4921-1920.jpg\" alt=\"The Fatted Calf’s extensive menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fatted Calf’s extensive menu. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4895-1920.jpg\" alt=\"Fruit at Hudson Greens and Goods.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fruit at Hudson Greens and Goods. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4888-1920.jpg\" alt=\"Enjoying fresh-pressed juice from Hudson.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying fresh-pressed juice from Hudson. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4892-1920.jpg\" alt=\"Avocado toast at Hudson.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avocado toast at Hudson. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4893-1920.jpg\" alt=\"Cupcakes from Kara’s\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108370\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cupcakes from Kara’s \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4794-1920.jpg\" alt=\"Lining up at Three Twins Ice Cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lining up at Three Twins Ice Cream. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another option altogether is to leave the culinary wonderland of Oxbow and walk into downtown Napa for pizza or pasta at \u003ca href=\"http://camomiosteria.com/\" target=\"_blank\">Ca’ Momi Osteria\u003c/a>, the restaurant version of the wood-burning pizza place at Oxbow (which has a smaller enoteca menu). At the osteria, you can make a reservation and enjoy the full experience of the brewery and the homemade pastas.\u003c/p>\n\u003cfigure id=\"attachment_108402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4929-1920.jpg\" alt=\"The wood-burning oven at Ca’ Momi Osteria in downtown Napa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The wood-burning oven at Ca’ Momi Osteria in downtown Napa. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108403\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4922-1920.jpg\" alt=\"The bar and dining room at Ca’ Momi Osteria.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108403\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar and dining room at Ca’ Momi Osteria. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re able to stay overnight, the \u003ca href=\"http://www.westinnapa.com/\" target=\"_blank\">Westin Verasa Napa\u003c/a> is perfectly situated within walking distance of everything in the downtown area and moderately priced. The big, comfortable rooms overlook the year-round heated pool and the Napa River beyond. And there are also bocce courts for use by guests. For families, one- and two-bedroom suites with full kitchens are ideal. Service is both informal and expert, and the hotel offers free wine tastings every night, along with free chair massages on the weekends. If you have time, get a treatment at the inviting and tranquil \u003ca href=\"http://www.gcdayspa.com/\" target=\"_blank\">Gloria Curry Day Spa\u003c/a> housed on the property. A hot stone massage and a deep-cleansing facial will set you right as you continue your culinary extravaganza.\u003c/p>\n\u003cfigure id=\"attachment_108401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Pool-1920-1.jpg\" alt=\"The heated pool at the Westin Verasa Napa\" width=\"1920\" height=\"1288\" class=\"size-full wp-image-108401\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-1440x966.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-1180x792.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-960x644.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The heated pool at the Westin Verasa Napa \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108413\" class=\"wp-caption alignright\" style=\"max-width: 286px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaToque_02.jpg\" alt=\"Chef Ken Frank in the kitchen of his Michelin-starred restaurant at the Westin Verasa Napa.\" width=\"286\" height=\"381\" class=\"size-full wp-image-108413\">\u003cfigcaption class=\"wp-caption-text\">Chef Ken Frank in the kitchen of his Michelin-starred restaurant at the Westin Verasa Napa. \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides its prime location, another reason to choose this particular hotel is that it is home to chef Ken Franks’ legendary restaurant, \u003ca href=\"http://latoque.com/\" target=\"_blank\">La Toque\u003c/a>. Originally founded on the Sunset Strip in Los Angeles when Frank was just 23, La Toque became a culinary institution in Wine Country, first in Rutherford from 1998 to 2008, and then at the Westin Verasa Napa, where Frank continues to cook contemporary-classic French food, beautifully plated and graciously served. The restaurant’s Michelin-star is visibly earned in Frank’s careful tasting menus that allow you to create your own three-, four-, or five-course meals. The world-class wine list, which holds a Wine Spectator Grand Award, has one of the best collections of highly allocated local wines available anywhere, not to mention the French stuff.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our two favorite dishes were the beef carpaccio — meltingly fatty, perfectly sliced and topped with sauteed trumpet mushrooms — and the crisp rosti potato with creme fraiche and caviar.\u003c/p>\n\u003cfigure id=\"attachment_108386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920.jpg\" alt=\"Beef Carpaccio — meltingly fatty, perfectly sliced and topped with sauteed trumpet mushrooms.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef Carpaccio — meltingly fatty, perfectly sliced and topped with sauteed trumpet mushrooms. \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920.jpg\" alt=\"Crisp Rosti Potato with creme fraiche and caviar.\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-108409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crisp Rosti Potato with creme fraiche and caviar. \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a good sleep, head back to Oxbow to buy some local products to take home. \u003ca href=\"http://oxbowpublicmarket.com/market-hours/whole-spice/\" target=\"_blank\">Whole Spice\u003c/a> is a one-stop shop for all things aromatic and flavorful for your own home-cooking. \u003ca href=\"http://oxbowpublicmarket.com/market-hours/napastak/\" target=\"_blank\">Napastäk\u003c/a> is a beautifully curated shop of prepared foods where you never know what you’ll find, but there are always local honeys, jams and shrubs, as well as imported condiments and sauces. End your spree at \u003ca href=\"http://oxbowpublicmarket.com/market-hours/napa-valley-distillery/\" target=\"_blank\">Napa Valley Distillery\u003c/a> with a sampler of locally made spirits.\u003c/p>\n\u003cfigure id=\"attachment_108373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4877-1920.jpg\" alt=\"Rows and rows of spices at Whole Spice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rows and rows of spices at Whole Spice. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4807-1920.jpg\" alt=\"Prepared foods galore at Napastäk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepared foods galore at Napastäk. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4817-1920.jpg\" alt=\"Local spirits at Napa Valley Distillery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local spirits at Napa Valley Distillery. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If there’s time for one last meal—and there always is—head for \u003ca href=\"http://oenotri.com/\" target=\"_blank\">Oenotri\u003c/a>, a southern Italian restaurant where everything, including the salumi and pastas are homemade. The wood-burning oven turns out crisp pizzas that make you fee like you’re in Rome.\u003c/p>\n\u003cfigure id=\"attachment_108374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4866-1920.jpg\" alt=\"Pizza at Oenotri.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pizza at Oenotri. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I can’t think of a place in northern California that offers as much in a half-mile radius as downtown Napa. And there’s lots of good wine to drink if you get thirsty.\u003c/p>\n\u003cp>\u003ca href=\"http://oxbowpublicmarket.com/\" target=\"_blank\">\u003cstrong>Oxbow Public Market\u003c/strong>\u003c/a>\u003cbr>\n610 and 644 First St. [\u003ca href=\"https://goo.gl/YhK4ON\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 226-6529\u003cbr>\nHours: 7:30am-9:30pm (check individual vendors for specific hours)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OxbowPublicMarket\" target=\"_blank\">Oxbow Public Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/OxbowPubMarket\" target=\"_blank\">@OxbowPubMarket\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/oxbowpublicmarket/\" target=\"_blank\">@oxbowpublicmarket\u003c/a>\u003cbr>\nPrice Range: $-$$$$\u003c/p>\n\u003cp>\u003ca href=\"http://www.westinnapa.com/\" target=\"_blank\">\u003cstrong>Westin Napa Verasa Hotel\u003c/strong>\u003c/a>\u003cbr>\n1314 McKinstry St. [\u003ca href=\"https://goo.gl/BeVQzg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 257-1800\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/WestinNapa\" target=\"_blank\">The Westin Verasa - Napa\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/westinnapa\" target=\"_blank\">@westinnapa\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/westinnapa/\" target=\"_blank\">@westinnapa\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>\u003ca href=\"http://camomiosteria.com/\" target=\"_blank\">\u003cstrong>Ca’ Momi Osteria\u003c/strong>\u003c/a>\u003cbr>\n1141 First St. [\u003ca href=\"https://goo.gl/mVIXiF\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 224-6664\u003cbr>\nHours: Daily, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/camominapavalley\" target=\"_blank\">Ca' Momi\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/camominapa\" target=\"_blank\">@camominapa\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/camominapavalley/\" target=\"_blank\">@camominapavalley\u003c/a>\u003cbr>\nPrice range: $$-$$$ ($14-$32 entrees)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://oenotri.com/\" target=\"_blank\">\u003cstrong>Oenotri\u003c/strong>\u003c/a>\u003cbr>\n1425 First St. [\u003ca href=\"https://goo.gl/B6bRSx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 252-1022\u003cbr>\nHours: Mon-Fri, 5:30-10pm; Sat-Sun, 10am-3pm and 5:30-10pm\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/oenotri/\" target=\"_blank\">@oenotri\u003c/a>\u003cbr>\nPrice Range: $$-$$$ ($17-$34 entrees)\u003c/p>\n\n",
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"excerpt": "The Napa Valley is not just a wine destination. Its central hub, the town of Napa, is a bona fide culinary destination in its own right.",
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"description": "The Napa Valley is not just a wine destination. Its central hub, the town of Napa, is a bona fide culinary destination in its own right.",
"title": "More Than a Wine Destination: A Guide to Oxbow Public Market and Weekend Eating in Downtown Napa | KQED",
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"headline": "More Than a Wine Destination: A Guide to Oxbow Public Market and Weekend Eating in Downtown Napa",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Most visitors to Napa have the county in mind, not the town. They’re headed to the valley’s famed vineyards, wineries and tasting rooms, knowing they’ll have some good food along the way. But the wines themselves, most notably big Cabernet Sauvignons, aren’t the only attraction. The city of Napa’s small downtown area is a culinary paradise, from the collection of purveyors at \u003ca href=\"http://oxbowpublicmarket.com/\" target=\"_blank\">Oxbow Public Market\u003c/a>, a veritable foodie epicenter, to several destination restaurants within walking distance from there, including a Michelin-starred gem.\u003c/p>\n\u003cp>If you’re just driving up for the day, be sure to arrive in time for breakfast, and park near Oxbow. (Street parking is usually remarkably hassle-free, unless there’s a special event going on.) While there are multiple breakfast options, the three best are \u003ca href=\"http://oxbowpublicmarket.com/market-hours/c-casa/\" target=\"_blank\">C Casa\u003c/a> for Mexican breakfast tacos (and an entirely gluten-free menu), \u003ca href=\"http://oxbowpublicmarket.com/market-hours/the-model-bakery/\" target=\"_blank\">The Model Bakery\u003c/a> for decadent pastries and Blue Bottle coffee, and \u003ca href=\"http://oxbowpublicmarket.com/market-hours/five-dot-ranch-2/\" target=\"_blank\">Five Dot Ranch\u003c/a> for homemade biscuits and beef sausage made from the ranch’s own pastured cows. And don’t forget the \u003ca href=\"http://oxbowpublicmarket.com/market-hours/ritual-coffee-roasters/\" target=\"_blank\">Ritual\u003c/a> coffee. The stand at Oxbow offers Ritual’s full line of pour-over coffees and espresso drinks.\u003c/p>\n\u003cfigure id=\"attachment_108368\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4912-1920.jpg\" alt=\"The busy breakfast service at The Model Bakery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108368\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The busy breakfast service at The Model Bakery. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4855-1920.jpg\" alt=\"Homemade biscuit with pastured beef sausage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade biscuit with pastured beef sausage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4852-1920.jpg\" alt=\"A latte and a Kenya pour-over at Ritual Coffee.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A latte and a Kenya pour-over at Ritual Coffee. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The great thing about Oxbow is that a family or group can choose multiple dining options simultaneously at any meal, as seating is all central to the market, rather than being associated with each restaurant (with the exception of \u003ca href=\"http://oxbowpublicmarket.com/market-hours/kitchen-door/\" target=\"_blank\">The Kitchen Door\u003c/a>, a separate sit-down restaurant featuring chef Todd Humphries’ locally inspired cooking, and \u003ca href=\"http://oxbowpublicmarket.com/market-hours/hog-island-oyster-co/\" target=\"_blank\">Hog Island Oyster Co.\u003c/a>, whose raw-bar seating extends on to the back patio.)\u003c/p>\n\u003cfigure id=\"attachment_108383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4798-1920.jpg\" alt=\"The Kitchen Door, a separate sit-down restaurant featuring chef Todd Humphries’ locally inspired cooking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kitchen Door, a separate sit-down restaurant featuring chef Todd Humphries’ locally inspired cooking. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4793-1920.jpg\" alt=\"The oyster bar at Hog Island Oyster Co.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The oyster bar at Hog Island Oyster Co. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lunch is another opportunity to experience’s the market’s bounty. The aforementioned \u003ca href=\"http://oxbowpublicmarket.com/market-hours/hog-island-oyster-co/\" target=\"_blank\">Hog Island Oyster Co.\u003c/a> is a seafood-lover’s dream come true, with platters of mostly West-Coast bi-valves and a few from the east, along with clams, fresh halibut, seafood stew and a well-priced wine list.\u003c/p>\n\u003cfigure id=\"attachment_108380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4822-1920.jpg\" alt=\"Two dozen oysters at Hog Island.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Two dozen oysters at Hog Island. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4834-1920.jpg\" alt=\"Clams with sausage and lemongrass at Hog Island.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clams with sausage and lemongrass at Hog Island. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alternatively, gather some picnic food and lounge on the banks of the Napa River and watch the little fishing boats float by. \u003ca href=\"http://oxbowpublicmarket.com/market-hours/the-fatted-calf/\" target=\"_blank\">The Fatted Calf\u003c/a> has all manner of charcuterie, as well as a selection of pastas, heirloom beans, vinegars and other kitchen staples to take home with you. Salumi from The Fatted Calf, a baguette from The Model Bakery and fruit from \u003ca href=\"http://oxbowpublicmarket.com/market-hours/hudson-greens-goods/\" target=\"_blank\">Hudson Greens and Goods\u003c/a> (or fresh-pressed juice or avocado toast) make for a complete outdoor meal. Except for dessert, of course, which can be readily fulfilled by cupcakes from \u003ca href=\"http://oxbowpublicmarket.com/market-hours/karas-cupcakes\" target=\"_blank\">Kara’s Cupcakes\u003c/a> or ice cream at \u003ca href=\"http://oxbowpublicmarket.com/market-hours/three-twins-ice-cream/\" target=\"_blank\">Three Twins\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_108378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4838-1920.jpg\" alt=\"Fishing on the Napa River.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fishing on the Napa River. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4920-1920.jpg\" alt=\"Charcuterie at The Fatted Calf.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charcuterie at The Fatted Calf. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4921-1920.jpg\" alt=\"The Fatted Calf’s extensive menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fatted Calf’s extensive menu. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4895-1920.jpg\" alt=\"Fruit at Hudson Greens and Goods.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fruit at Hudson Greens and Goods. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4888-1920.jpg\" alt=\"Enjoying fresh-pressed juice from Hudson.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying fresh-pressed juice from Hudson. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4892-1920.jpg\" alt=\"Avocado toast at Hudson.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avocado toast at Hudson. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4893-1920.jpg\" alt=\"Cupcakes from Kara’s\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108370\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cupcakes from Kara’s \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4794-1920.jpg\" alt=\"Lining up at Three Twins Ice Cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lining up at Three Twins Ice Cream. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another option altogether is to leave the culinary wonderland of Oxbow and walk into downtown Napa for pizza or pasta at \u003ca href=\"http://camomiosteria.com/\" target=\"_blank\">Ca’ Momi Osteria\u003c/a>, the restaurant version of the wood-burning pizza place at Oxbow (which has a smaller enoteca menu). At the osteria, you can make a reservation and enjoy the full experience of the brewery and the homemade pastas.\u003c/p>\n\u003cfigure id=\"attachment_108402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4929-1920.jpg\" alt=\"The wood-burning oven at Ca’ Momi Osteria in downtown Napa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The wood-burning oven at Ca’ Momi Osteria in downtown Napa. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108403\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4922-1920.jpg\" alt=\"The bar and dining room at Ca’ Momi Osteria.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108403\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar and dining room at Ca’ Momi Osteria. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re able to stay overnight, the \u003ca href=\"http://www.westinnapa.com/\" target=\"_blank\">Westin Verasa Napa\u003c/a> is perfectly situated within walking distance of everything in the downtown area and moderately priced. The big, comfortable rooms overlook the year-round heated pool and the Napa River beyond. And there are also bocce courts for use by guests. For families, one- and two-bedroom suites with full kitchens are ideal. Service is both informal and expert, and the hotel offers free wine tastings every night, along with free chair massages on the weekends. If you have time, get a treatment at the inviting and tranquil \u003ca href=\"http://www.gcdayspa.com/\" target=\"_blank\">Gloria Curry Day Spa\u003c/a> housed on the property. A hot stone massage and a deep-cleansing facial will set you right as you continue your culinary extravaganza.\u003c/p>\n\u003cfigure id=\"attachment_108401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Pool-1920-1.jpg\" alt=\"The heated pool at the Westin Verasa Napa\" width=\"1920\" height=\"1288\" class=\"size-full wp-image-108401\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-1440x966.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-1180x792.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-960x644.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The heated pool at the Westin Verasa Napa \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108413\" class=\"wp-caption alignright\" style=\"max-width: 286px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaToque_02.jpg\" alt=\"Chef Ken Frank in the kitchen of his Michelin-starred restaurant at the Westin Verasa Napa.\" width=\"286\" height=\"381\" class=\"size-full wp-image-108413\">\u003cfigcaption class=\"wp-caption-text\">Chef Ken Frank in the kitchen of his Michelin-starred restaurant at the Westin Verasa Napa. \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides its prime location, another reason to choose this particular hotel is that it is home to chef Ken Franks’ legendary restaurant, \u003ca href=\"http://latoque.com/\" target=\"_blank\">La Toque\u003c/a>. Originally founded on the Sunset Strip in Los Angeles when Frank was just 23, La Toque became a culinary institution in Wine Country, first in Rutherford from 1998 to 2008, and then at the Westin Verasa Napa, where Frank continues to cook contemporary-classic French food, beautifully plated and graciously served. The restaurant’s Michelin-star is visibly earned in Frank’s careful tasting menus that allow you to create your own three-, four-, or five-course meals. The world-class wine list, which holds a Wine Spectator Grand Award, has one of the best collections of highly allocated local wines available anywhere, not to mention the French stuff.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our two favorite dishes were the beef carpaccio — meltingly fatty, perfectly sliced and topped with sauteed trumpet mushrooms — and the crisp rosti potato with creme fraiche and caviar.\u003c/p>\n\u003cfigure id=\"attachment_108386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920.jpg\" alt=\"Beef Carpaccio — meltingly fatty, perfectly sliced and topped with sauteed trumpet mushrooms.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef Carpaccio — meltingly fatty, perfectly sliced and topped with sauteed trumpet mushrooms. \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920.jpg\" alt=\"Crisp Rosti Potato with creme fraiche and caviar.\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-108409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crisp Rosti Potato with creme fraiche and caviar. \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a good sleep, head back to Oxbow to buy some local products to take home. \u003ca href=\"http://oxbowpublicmarket.com/market-hours/whole-spice/\" target=\"_blank\">Whole Spice\u003c/a> is a one-stop shop for all things aromatic and flavorful for your own home-cooking. \u003ca href=\"http://oxbowpublicmarket.com/market-hours/napastak/\" target=\"_blank\">Napastäk\u003c/a> is a beautifully curated shop of prepared foods where you never know what you’ll find, but there are always local honeys, jams and shrubs, as well as imported condiments and sauces. End your spree at \u003ca href=\"http://oxbowpublicmarket.com/market-hours/napa-valley-distillery/\" target=\"_blank\">Napa Valley Distillery\u003c/a> with a sampler of locally made spirits.\u003c/p>\n\u003cfigure id=\"attachment_108373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4877-1920.jpg\" alt=\"Rows and rows of spices at Whole Spice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rows and rows of spices at Whole Spice. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4807-1920.jpg\" alt=\"Prepared foods galore at Napastäk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepared foods galore at Napastäk. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4817-1920.jpg\" alt=\"Local spirits at Napa Valley Distillery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local spirits at Napa Valley Distillery. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If there’s time for one last meal—and there always is—head for \u003ca href=\"http://oenotri.com/\" target=\"_blank\">Oenotri\u003c/a>, a southern Italian restaurant where everything, including the salumi and pastas are homemade. The wood-burning oven turns out crisp pizzas that make you fee like you’re in Rome.\u003c/p>\n\u003cfigure id=\"attachment_108374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4866-1920.jpg\" alt=\"Pizza at Oenotri.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pizza at Oenotri. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I can’t think of a place in northern California that offers as much in a half-mile radius as downtown Napa. And there’s lots of good wine to drink if you get thirsty.\u003c/p>\n\u003cp>\u003ca href=\"http://oxbowpublicmarket.com/\" target=\"_blank\">\u003cstrong>Oxbow Public Market\u003c/strong>\u003c/a>\u003cbr>\n610 and 644 First St. [\u003ca href=\"https://goo.gl/YhK4ON\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 226-6529\u003cbr>\nHours: 7:30am-9:30pm (check individual vendors for specific hours)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OxbowPublicMarket\" target=\"_blank\">Oxbow Public Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/OxbowPubMarket\" target=\"_blank\">@OxbowPubMarket\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/oxbowpublicmarket/\" target=\"_blank\">@oxbowpublicmarket\u003c/a>\u003cbr>\nPrice Range: $-$$$$\u003c/p>\n\u003cp>\u003ca href=\"http://www.westinnapa.com/\" target=\"_blank\">\u003cstrong>Westin Napa Verasa Hotel\u003c/strong>\u003c/a>\u003cbr>\n1314 McKinstry St. [\u003ca href=\"https://goo.gl/BeVQzg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 257-1800\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/WestinNapa\" target=\"_blank\">The Westin Verasa - Napa\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/westinnapa\" target=\"_blank\">@westinnapa\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/westinnapa/\" target=\"_blank\">@westinnapa\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>\u003ca href=\"http://camomiosteria.com/\" target=\"_blank\">\u003cstrong>Ca’ Momi Osteria\u003c/strong>\u003c/a>\u003cbr>\n1141 First St. [\u003ca href=\"https://goo.gl/mVIXiF\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 224-6664\u003cbr>\nHours: Daily, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/camominapavalley\" target=\"_blank\">Ca' Momi\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/camominapa\" target=\"_blank\">@camominapa\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/camominapavalley/\" target=\"_blank\">@camominapavalley\u003c/a>\u003cbr>\nPrice range: $$-$$$ ($14-$32 entrees)\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://oenotri.com/\" target=\"_blank\">\u003cstrong>Oenotri\u003c/strong>\u003c/a>\u003cbr>\n1425 First St. [\u003ca href=\"https://goo.gl/B6bRSx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 252-1022\u003cbr>\nHours: Mon-Fri, 5:30-10pm; Sat-Sun, 10am-3pm and 5:30-10pm\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/oenotri/\" target=\"_blank\">@oenotri\u003c/a>\u003cbr>\nPrice Range: $$-$$$ ($17-$34 entrees)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite Sandwich Shops South of San Francisco",
"title": "Bay Area Bites Guide to 10 Favorite Sandwich Shops South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Meat and cheese piled high between freshly baked bread make deli sandwiches an easy comfort dish that nearly anyone can enjoy. While some swoon for a turkey avocado sandwich others opt for a Italian cold cut combo. This collection of 10 popular sandwich shops south of San Francisco range from small, family-owned delis to a newly-opened gastropub but all serve a sandwich worth waiting in line for. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Freshly Baked Eatery\u003c/h2>\n\u003cp>This popular downtown San Jose sandwich shop is only open during the week for lunch so be prepared for a short wait to get your sandwich. True to its name, the bread is freshly baked and has a delicious crunch to it. For first time visitors, the peppered turkey sandwich is an excellent choice.\u003c/p>\n\u003cfigure id=\"attachment_108274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey.jpg\" alt=\"The peppered turkey sandwich at Freshly Baked Eatery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The peppered turkey sandwich at Freshly Baked Eatery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/FreshlyBakedClassic.jpg\" alt=\"The classic sandwich at Freshly Baked Eatery with roast beef, country ham and turkey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The classic sandwich at Freshly Baked Eatery with roast beef, country ham and turkey. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/FreshlyBakedCounter.jpg\" alt=\"Customers ordering at the counter of Freshly Baked Eatery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers ordering at the counter of Freshly Baked Eatery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/freshly-baked-eatery-san-jose\">\u003cstrong>Freshly Baked Eatery\u003c/strong>\u003c/a>\u003cbr>\n152 N 3rd St. #101 [\u003ca href=\"https://goo.gl/HT5ttT\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 298-9370\u003cbr>\nHours: Mon-Fri 10:30am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Freshly-Baked-Eatery/120289077987906?fref=ts\">Freshly Baked Eatery\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) Cash Only\u003c/p>\n\u003ch2>Little Lucca\u003c/h2>\n\u003cp>The sandwiches at this Italian-American deli can be up to the size of your forearm and are packed with a hearty helping of meat and cheeses. The crowd favorite is the Hot Bird with turkey, roasted green peppers, pepper jack cheese and caesar dressing. For those who enjoy a classic Italian cold cut sandwich the Little Lucca combo with mortadella, provolone and salami is a must. However, do be warned that the pungent garlic spread may stay with you throughout the day.\u003c/p>\n\u003cfigure id=\"attachment_108283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LittleLuccaHotBird.jpg\" alt=\"The Hot Bird features turkey, roasted green peppers, pepper jack cheese and caesar dressing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Bird features turkey, roasted green peppers, pepper jack cheese and caesar dressing. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LittleLuccaCombo.jpg\" alt=\"The Little Lucca combo sandwich with mortadella, provolone and salami.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Little Lucca combo sandwich with mortadella, provolone and salami. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LittleLuccaCounter.jpg\" alt=\"Customers waiting to order at Little Lucca in Burlingame.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers waiting to order at Little Lucca in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://littlelucca.com/\">\u003cstrong>Little Lucca\u003c/strong>\u003c/a>\u003cbr>\n1809 El Camino Real [\u003ca href=\"https://goo.gl/qWxhM9\">map\u003c/a>]\u003cbr>\nBurlingame, CA 94010\u003cbr>\nPh: (650) 697-8389\u003cbr>\nHours: Mon-Sat 9am-5pm; Sun 9-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Little-Lucca/112720372115589?fref=ts\">Little Lucca\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other location:\u003c/strong>\u003cbr>\n724 El Camino Real\u003cbr>\nSouth San Francisco, CA 94080\u003cbr>\nTel: (650) 589-8916\u003cbr>\nHours: Mon-Fri 8:30am-5pm; Sat 9-5pm, Sun 9-4pm\u003c/p>\n\u003ch2>Woodside Deli\u003c/h2>\n\u003cp>The tasty sandwiches at this Italian-American deli in Woodside have a popular following. So take a number and be prepared to wait up to 25 minutes for your order. The sandwiches are made with freshly sliced meats and served on fresh sourdough or ciabatta rolls. The popular Grand Champion piles on salami, artichoke hearts, red onions, red bell peppers, asiago and pesto, for a winning combination of Italian deli flavors.\u003c/p>\n\u003cfigure id=\"attachment_108292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/WoodsideGrandChampion.jpg\" alt=\"The Woodside Grand Champion features salami, artichoke hearts, red onions, red bell peppers, asiago and pesto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108292\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Woodside Grand Champion features salami, artichoke hearts, red onions, red bell peppers, asiago and pesto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/WoodsidegGodfather.jpg\" alt=\"The Godfather sandwich features salami, coppa, prosciutto, mortadella, artichoke hearts and pepperoncinis.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Godfather sandwich features salami, coppa, prosciutto, mortadella, artichoke hearts and pepperoncinis. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/WoodsideCounter.jpg\" alt=\"The deli counter at Woodside Deli.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The deli counter at Woodside Deli. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.woodsidedeli.net/\">\u003cstrong>Woodside Deli\u003c/strong>\u003c/a>\u003cbr>\n1453 Woodside Rd. [\u003ca href=\"https://goo.gl/VICvuO\">map\u003c/a>]\u003cbr>\nRedwood City, CA 94061\u003cbr>\nPh: (650) 369-4235\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Woodside-Deli-175506455801896/\">Woodside Deli\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bonne Santé\u003c/h2>\n\u003cp>This cozy Burlingame deli serves gourmet sandwich creations in behemoth portions. The menu options range from a plain turkey and cheese to the more eclectic Rattler which features smoked turkey, barbecue sauce, smoked gouda and caramelized onions. The creamy housemade potato salad is a must-have side for whatever sandwich you order.\u003c/p>\n\u003cfigure id=\"attachment_108264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BonneSanteRattler.jpg\" alt=\"The Rattler with smoked turkey, barbecue sauce, smoked gouda and caramelized onions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rattler with smoked turkey, barbecue sauce, smoked gouda and caramelized onions. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BonneSanteTurkey.jpg\" alt=\"A turkey and Swiss cheese sandwich at Bonne Sante in Burlingame.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A turkey and Swiss cheese sandwich at Bonne Sante in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BonneSante.jpg\" alt=\"Inside Bonne Sante in Burlingame.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bonne Sante in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bonnesantedeli.com/\">\u003cstrong>Bonne Santé\u003c/strong>\u003c/a>\u003cbr>\n1184 Broadway [\u003ca href=\"https://goo.gl/qbzLKM\">map\u003c/a>]\u003cbr>\nBurlingame, CA 94010\u003cbr>\nPh: (650) 342-1529\u003cbr>\nHours: Mon-Fri 10am-4:30pm; Sat 10am-5pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bonne-Sante/110248335733434?fref=ts\">Bonne Santé\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>California Sourdough Eatery\u003c/h2>\n\u003cp>This San Jose sandwich shop is only open on weekdays during lunch with a line of customers that regularly goes out the door. The delicious sourdough bread is baked fresh throughout the day, so don’t be surprised if your sandwich bread is still warm from the oven. While the sandwiches are not intimidating in size, the quality of the meats and fresh crunch of the sourdough bread make this place a must visit.\u003c/p>\n\u003cfigure id=\"attachment_108268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami.jpg\" alt=\"A pastrami and turkey sandwich at California Sourdough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pastrami and turkey sandwich at California Sourdough. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/CASourdoughSpicyTurkey.jpg\" alt=\"The spicy turkey sandwich at California Sourdough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spicy turkey sandwich at California Sourdough. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/CaSourdoughCounter.jpg\" alt=\"Customers wait to order at California Sourdough in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers wait to order at California Sourdough in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/california-sourdough-san-jose\">\u003cstrong>California Sourdough Eatery\u003c/strong>\u003c/a>\u003cbr>\n1150 Murphy Ave. [\u003ca href=\"https://goo.gl/dMoLxA\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95131\u003cbr>\nPh: (408) 437-1045\u003cbr>\nHours: Mon-Fri 11am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/California-Sourdough-155140644501783/?fref=ts\">California Sourdough\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) Cash Only\u003c/p>\n\u003ch2>Spread Deli & Bottles\u003c/h2>\n\u003cp>Spread Deli in Campbell serves gourmet deli sandwiches alongside a menu of craft beer on tap as well as a collection of beers sold by the bottle. The popular Duchess sandwich is a hearty combination of honey-roasted turkey, beef pastrami, sharp cheddar, tomatoes, sprouts, black garlic aioli and chipotle aioli. While the Humpty Dumpty is a gourmet twist on the standard egg salad sandwich.\u003c/p>\n\u003cfigure id=\"attachment_108288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SpreadDuchess.jpg\" alt=\"The Duchess sandwich features honey-roasted turkey, beef pastrami, sharp cheddar, tomatoes, sprouts, black garlic aioli and chipotle aioli.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Duchess sandwich features honey-roasted turkey, beef pastrami, sharp cheddar, tomatoes, sprouts, black garlic aioli and chipotle aioli. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SpreadHumptyDumpty.jpg\" alt=\"The Humpty Dumpty sandwich features house-made egg salad, red onions, dill, tomatoes and mixed greens.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Humpty Dumpty sandwich features house-made egg salad, red onions, dill, tomatoes and mixed greens. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SpreadCounter.jpg\" alt=\"The deli counter and bar at Spread Deli & Bottles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The deli counter and bar at Spread Deli & Bottles. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://spreadcampbell.com/#spread-campbell-deli-bottles\">\u003cstrong>Spread Deli & Bottles\u003c/strong>\u003c/a>\u003cbr>\n193 E Campbell Ave. [\u003ca href=\"https://goo.gl/WNWDhP\">map\u003c/a>]\u003cbr>\nCampbell, CA 95008\u003cbr>\nPh: (408) 340-5549\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SpreadCampbell/?fref=ts\">Spread Deli & Bottles\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SpreadCampbell\">@SpreadCampbell\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003ch2>Chiaramonte's Deli & Sausages\u003c/h2>\n\u003cp>This Italian-American deli has been family-owned for more than 100 years and is known for their handmade sausages and deli sandwiches. Service can be slow but this allows you time to admire the vintage refrigerators, deli equipment and old photos of early San Jose. The Italian submarine features mortadella, cappocolo and Genoa salami on a sourdough roll.\u003c/p>\n\u003cfigure id=\"attachment_108271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/ChiaramontesPrimo.jpg\" alt=\"An Italian submarine sandwich with mortadella, cappocolo and Genoa salami at Chiaramonte’s Deli & Sausages.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An Italian submarine sandwich with mortadella, cappocolo and Genoa salami at Chiaramonte’s Deli & Sausages. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/ChiaramontesMortadella.jpg\" alt=\"A mortadella sandwich at Chiaramonte’s Deli & Sausages.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mortadella sandwich at Chiaramonte’s Deli & Sausages. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Chiaramontes.jpg\" alt=\"Inside Chiaramonte’s Deli & Sausages in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Chiaramonte’s Deli & Sausages in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chiaramontes-deli-and-sausages-san-jose\">\u003cstrong>Chiaramonte's Deli & Sausages\u003c/strong>\u003c/a>\u003cbr>\n609 N 13th St. [\u003ca href=\"https://goo.gl/DDPKVb\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 295-0943\u003cbr>\nHours: Mon-Sat 10am-6pm; Sun 11-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chiaramontes/?fref=ts\">Chiaramonte’s Deli & Sausages\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Los Gatos Meats & Smoke House\u003c/h2>\n\u003cp>Los Gatos Meats & Smoke House is not only an old-fashioned butcher shop but they make fantastic sandwiches from the smoked and freshly sliced deli meats. The popular Slow Burn sandwich features a hearty serving of tri-tip with fiery chipotle sauce, honey mustard and peppers. The largest appetite of any carnivore will be satisfied by the Super Hero sandwich which piles shaved Tri-Tip with barbecue sauce, bacon, cheddar cheese and avocado.\u003c/p>\n\u003cfigure id=\"attachment_108280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LGMeatsSuperHero.jpg\" alt=\"The Super Hero sandwich features Tri-Tip with barbecue sauce, bacon, cheddar cheese and avocado.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Super Hero sandwich features Tri-Tip with barbecue sauce, bacon, cheddar cheese and avocado. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LGMeatsSlowBurn.jpg\" alt=\"The Slow Burn sandwich features Tri-Tip with chipotle sauce, honey mustard and peppers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Slow Burn sandwich features Tri-Tip with chipotle sauce, honey mustard and peppers. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LGMeats.jpg\" alt=\"The deli counter at Los Gatos Meats & Smoke House.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The deli counter at Los Gatos Meats & Smoke House. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.losgatosmeats.com/\">\u003cstrong>Los Gatos Meats & Smoke House\u003c/strong>\u003c/a>\u003cbr>\n575 University Ave. [\u003ca href=\"https://goo.gl/9UZWxR\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95032\u003cbr>\nPh: (408) 354-7055\u003cbr>\nHours: Mon-Fri 9am-6pm; Sat 9am-4:30pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/losgatosmeats.smokehouse/?fref=ts\">Los Gatos Meats & Smoke House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LosGatosMeats\">@LosGatosMeats\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bertucelli's La Villa Gourmet\u003c/h2>\n\u003cp>This family-owned Italian deli in Willow Glen is well known for their handmade ravioli. However a particular sandwich, The Chris Combo, who's recipe remains a closely guarded secret has customers lining up out the door to order. The secret sandwich featuring a combination of cold cuts and garlic spread is so popular, local and visiting sporting teams regularly phone in team orders for the Chris Combo. Equally popular, the \"Death\" sandwich features two pounds of La Villa meatballs served on a quarter loaf of garlic bread, and absolutely requires a knife and fork, or at least a pile of napkins.\u003c/p>\n\u003cfigure id=\"attachment_108277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaVillaDeathSandwich.jpg\" alt=\"The Death sandwich at Bertucelli's La Villa Gourmet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The \"Death\" sandwich at Bertucelli's La Villa Gourmet. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaVillaChrisCombo.jpg\" alt=\"The Chris Combo at Bertucelli's La Villa Gourmet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chris Combo at Bertucelli's La Villa Gourmet. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaVillaCounter.jpg\" alt=\"Customers waiting to place orders at Bertucelli's La Villa Gourmet.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers waiting to place orders at Bertucelli's La Villa Gourmet. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.wglavilla.com/Sandwiches.php\">\u003cstrong>Bertucelli's La Villa Gourmet\u003c/strong>\u003c/a>\u003cbr>\n1319 Lincoln Ave. [\u003ca href=\"https://goo.gl/O5d0EO\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95125\u003cbr>\nPh: (408) 295-7851\u003cbr>\nHours: Tue-Wed 9:30am-6:30pm; Thu-Fri 9:30am-7pm; Sat 9:30am-6pm; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bertucellis-La-Villa-Delicatessen-92953840273/?fref=ts\">Bertucelli's La Villa Delicatessen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lavilladeliwg\">@lavilladeliwg\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Roger’s Deli & Doughnuts\u003c/h2>\n\u003cp>This humble deli and doughnut shop in Mountain View is popular for their freshly baked bread and simple deli sandwiches. At Roger’s the standard Ruben features a curious ingredient, pineapple, which adds a deliciously sweet touch to the tangy and savory rye and pastrami. If you enjoy a less exotic sandwich, Roger’s turkey and avocado is the winning choice.\u003c/p>\n\u003cfigure id=\"attachment_108286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RogersTurkeyAvocado.jpg\" alt=\"The turkey avocado sandwich at Roger’s Deli & Doughnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The turkey avocado sandwich at Roger’s Deli & Doughnuts. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RogersReuben.jpg\" alt=\"The Reuben sandwich at Roger’s Deli & Doughnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Reuben sandwich at Roger’s Deli & Doughnuts. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RogersCounter.jpg\" alt=\"The menu and counter at Roger’s Deli & Doughnuts in Mountain View.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu and counter at Roger’s Deli & Doughnuts in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.rogers-deli.com/\">\u003cstrong>Roger’s Deli & Doughnuts\u003c/strong>\u003c/a>\u003cbr>\n295 E Middlefield Rd. [\u003ca href=\"https://goo.gl/cEMWJA\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 965-2204\u003cbr>\nHours: Mon-Sat 5am-6pm; Sun 6am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rogers-Deli/117594834924372?fref=ts\">Roger’s Deli\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n",
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"excerpt": "This guide highlights 10 popular sandwich shops south of San Francisco, where your reward for enduring a long line of customers is served on freshly baked bread. If we missed your favorite spot for a deli sandwich please be sure to share it in the comments.",
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"description": "This guide highlights 10 popular sandwich shops south of San Francisco, where your reward for enduring a long line of customers is served on freshly baked bread. If we missed your favorite spot for a deli sandwich please be sure to share it in the comments.",
"title": "Bay Area Bites Guide to 10 Favorite Sandwich Shops South of San Francisco | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Meat and cheese piled high between freshly baked bread make deli sandwiches an easy comfort dish that nearly anyone can enjoy. While some swoon for a turkey avocado sandwich others opt for a Italian cold cut combo. This collection of 10 popular sandwich shops south of San Francisco range from small, family-owned delis to a newly-opened gastropub but all serve a sandwich worth waiting in line for. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Freshly Baked Eatery\u003c/h2>\n\u003cp>This popular downtown San Jose sandwich shop is only open during the week for lunch so be prepared for a short wait to get your sandwich. True to its name, the bread is freshly baked and has a delicious crunch to it. For first time visitors, the peppered turkey sandwich is an excellent choice.\u003c/p>\n\u003cfigure id=\"attachment_108274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey.jpg\" alt=\"The peppered turkey sandwich at Freshly Baked Eatery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The peppered turkey sandwich at Freshly Baked Eatery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/FreshlyBakedClassic.jpg\" alt=\"The classic sandwich at Freshly Baked Eatery with roast beef, country ham and turkey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The classic sandwich at Freshly Baked Eatery with roast beef, country ham and turkey. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/FreshlyBakedCounter.jpg\" alt=\"Customers ordering at the counter of Freshly Baked Eatery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers ordering at the counter of Freshly Baked Eatery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/freshly-baked-eatery-san-jose\">\u003cstrong>Freshly Baked Eatery\u003c/strong>\u003c/a>\u003cbr>\n152 N 3rd St. #101 [\u003ca href=\"https://goo.gl/HT5ttT\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 298-9370\u003cbr>\nHours: Mon-Fri 10:30am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Freshly-Baked-Eatery/120289077987906?fref=ts\">Freshly Baked Eatery\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) Cash Only\u003c/p>\n\u003ch2>Little Lucca\u003c/h2>\n\u003cp>The sandwiches at this Italian-American deli can be up to the size of your forearm and are packed with a hearty helping of meat and cheeses. The crowd favorite is the Hot Bird with turkey, roasted green peppers, pepper jack cheese and caesar dressing. For those who enjoy a classic Italian cold cut sandwich the Little Lucca combo with mortadella, provolone and salami is a must. However, do be warned that the pungent garlic spread may stay with you throughout the day.\u003c/p>\n\u003cfigure id=\"attachment_108283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LittleLuccaHotBird.jpg\" alt=\"The Hot Bird features turkey, roasted green peppers, pepper jack cheese and caesar dressing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Bird features turkey, roasted green peppers, pepper jack cheese and caesar dressing. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LittleLuccaCombo.jpg\" alt=\"The Little Lucca combo sandwich with mortadella, provolone and salami.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Little Lucca combo sandwich with mortadella, provolone and salami. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LittleLuccaCounter.jpg\" alt=\"Customers waiting to order at Little Lucca in Burlingame.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers waiting to order at Little Lucca in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://littlelucca.com/\">\u003cstrong>Little Lucca\u003c/strong>\u003c/a>\u003cbr>\n1809 El Camino Real [\u003ca href=\"https://goo.gl/qWxhM9\">map\u003c/a>]\u003cbr>\nBurlingame, CA 94010\u003cbr>\nPh: (650) 697-8389\u003cbr>\nHours: Mon-Sat 9am-5pm; Sun 9-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Little-Lucca/112720372115589?fref=ts\">Little Lucca\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other location:\u003c/strong>\u003cbr>\n724 El Camino Real\u003cbr>\nSouth San Francisco, CA 94080\u003cbr>\nTel: (650) 589-8916\u003cbr>\nHours: Mon-Fri 8:30am-5pm; Sat 9-5pm, Sun 9-4pm\u003c/p>\n\u003ch2>Woodside Deli\u003c/h2>\n\u003cp>The tasty sandwiches at this Italian-American deli in Woodside have a popular following. So take a number and be prepared to wait up to 25 minutes for your order. The sandwiches are made with freshly sliced meats and served on fresh sourdough or ciabatta rolls. The popular Grand Champion piles on salami, artichoke hearts, red onions, red bell peppers, asiago and pesto, for a winning combination of Italian deli flavors.\u003c/p>\n\u003cfigure id=\"attachment_108292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/WoodsideGrandChampion.jpg\" alt=\"The Woodside Grand Champion features salami, artichoke hearts, red onions, red bell peppers, asiago and pesto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108292\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Woodside Grand Champion features salami, artichoke hearts, red onions, red bell peppers, asiago and pesto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/WoodsidegGodfather.jpg\" alt=\"The Godfather sandwich features salami, coppa, prosciutto, mortadella, artichoke hearts and pepperoncinis.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Godfather sandwich features salami, coppa, prosciutto, mortadella, artichoke hearts and pepperoncinis. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/WoodsideCounter.jpg\" alt=\"The deli counter at Woodside Deli.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The deli counter at Woodside Deli. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.woodsidedeli.net/\">\u003cstrong>Woodside Deli\u003c/strong>\u003c/a>\u003cbr>\n1453 Woodside Rd. [\u003ca href=\"https://goo.gl/VICvuO\">map\u003c/a>]\u003cbr>\nRedwood City, CA 94061\u003cbr>\nPh: (650) 369-4235\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Woodside-Deli-175506455801896/\">Woodside Deli\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bonne Santé\u003c/h2>\n\u003cp>This cozy Burlingame deli serves gourmet sandwich creations in behemoth portions. The menu options range from a plain turkey and cheese to the more eclectic Rattler which features smoked turkey, barbecue sauce, smoked gouda and caramelized onions. The creamy housemade potato salad is a must-have side for whatever sandwich you order.\u003c/p>\n\u003cfigure id=\"attachment_108264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BonneSanteRattler.jpg\" alt=\"The Rattler with smoked turkey, barbecue sauce, smoked gouda and caramelized onions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rattler with smoked turkey, barbecue sauce, smoked gouda and caramelized onions. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BonneSanteTurkey.jpg\" alt=\"A turkey and Swiss cheese sandwich at Bonne Sante in Burlingame.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A turkey and Swiss cheese sandwich at Bonne Sante in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BonneSante.jpg\" alt=\"Inside Bonne Sante in Burlingame.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bonne Sante in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bonnesantedeli.com/\">\u003cstrong>Bonne Santé\u003c/strong>\u003c/a>\u003cbr>\n1184 Broadway [\u003ca href=\"https://goo.gl/qbzLKM\">map\u003c/a>]\u003cbr>\nBurlingame, CA 94010\u003cbr>\nPh: (650) 342-1529\u003cbr>\nHours: Mon-Fri 10am-4:30pm; Sat 10am-5pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bonne-Sante/110248335733434?fref=ts\">Bonne Santé\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>California Sourdough Eatery\u003c/h2>\n\u003cp>This San Jose sandwich shop is only open on weekdays during lunch with a line of customers that regularly goes out the door. The delicious sourdough bread is baked fresh throughout the day, so don’t be surprised if your sandwich bread is still warm from the oven. While the sandwiches are not intimidating in size, the quality of the meats and fresh crunch of the sourdough bread make this place a must visit.\u003c/p>\n\u003cfigure id=\"attachment_108268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami.jpg\" alt=\"A pastrami and turkey sandwich at California Sourdough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pastrami and turkey sandwich at California Sourdough. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/CASourdoughSpicyTurkey.jpg\" alt=\"The spicy turkey sandwich at California Sourdough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spicy turkey sandwich at California Sourdough. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/CaSourdoughCounter.jpg\" alt=\"Customers wait to order at California Sourdough in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers wait to order at California Sourdough in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/california-sourdough-san-jose\">\u003cstrong>California Sourdough Eatery\u003c/strong>\u003c/a>\u003cbr>\n1150 Murphy Ave. [\u003ca href=\"https://goo.gl/dMoLxA\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95131\u003cbr>\nPh: (408) 437-1045\u003cbr>\nHours: Mon-Fri 11am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/California-Sourdough-155140644501783/?fref=ts\">California Sourdough\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) Cash Only\u003c/p>\n\u003ch2>Spread Deli & Bottles\u003c/h2>\n\u003cp>Spread Deli in Campbell serves gourmet deli sandwiches alongside a menu of craft beer on tap as well as a collection of beers sold by the bottle. The popular Duchess sandwich is a hearty combination of honey-roasted turkey, beef pastrami, sharp cheddar, tomatoes, sprouts, black garlic aioli and chipotle aioli. While the Humpty Dumpty is a gourmet twist on the standard egg salad sandwich.\u003c/p>\n\u003cfigure id=\"attachment_108288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SpreadDuchess.jpg\" alt=\"The Duchess sandwich features honey-roasted turkey, beef pastrami, sharp cheddar, tomatoes, sprouts, black garlic aioli and chipotle aioli.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Duchess sandwich features honey-roasted turkey, beef pastrami, sharp cheddar, tomatoes, sprouts, black garlic aioli and chipotle aioli. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SpreadHumptyDumpty.jpg\" alt=\"The Humpty Dumpty sandwich features house-made egg salad, red onions, dill, tomatoes and mixed greens.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Humpty Dumpty sandwich features house-made egg salad, red onions, dill, tomatoes and mixed greens. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SpreadCounter.jpg\" alt=\"The deli counter and bar at Spread Deli & Bottles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The deli counter and bar at Spread Deli & Bottles. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://spreadcampbell.com/#spread-campbell-deli-bottles\">\u003cstrong>Spread Deli & Bottles\u003c/strong>\u003c/a>\u003cbr>\n193 E Campbell Ave. [\u003ca href=\"https://goo.gl/WNWDhP\">map\u003c/a>]\u003cbr>\nCampbell, CA 95008\u003cbr>\nPh: (408) 340-5549\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SpreadCampbell/?fref=ts\">Spread Deli & Bottles\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SpreadCampbell\">@SpreadCampbell\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003ch2>Chiaramonte's Deli & Sausages\u003c/h2>\n\u003cp>This Italian-American deli has been family-owned for more than 100 years and is known for their handmade sausages and deli sandwiches. Service can be slow but this allows you time to admire the vintage refrigerators, deli equipment and old photos of early San Jose. The Italian submarine features mortadella, cappocolo and Genoa salami on a sourdough roll.\u003c/p>\n\u003cfigure id=\"attachment_108271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/ChiaramontesPrimo.jpg\" alt=\"An Italian submarine sandwich with mortadella, cappocolo and Genoa salami at Chiaramonte’s Deli & Sausages.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An Italian submarine sandwich with mortadella, cappocolo and Genoa salami at Chiaramonte’s Deli & Sausages. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/ChiaramontesMortadella.jpg\" alt=\"A mortadella sandwich at Chiaramonte’s Deli & Sausages.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mortadella sandwich at Chiaramonte’s Deli & Sausages. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Chiaramontes.jpg\" alt=\"Inside Chiaramonte’s Deli & Sausages in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Chiaramonte’s Deli & Sausages in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chiaramontes-deli-and-sausages-san-jose\">\u003cstrong>Chiaramonte's Deli & Sausages\u003c/strong>\u003c/a>\u003cbr>\n609 N 13th St. [\u003ca href=\"https://goo.gl/DDPKVb\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 295-0943\u003cbr>\nHours: Mon-Sat 10am-6pm; Sun 11-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chiaramontes/?fref=ts\">Chiaramonte’s Deli & Sausages\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Los Gatos Meats & Smoke House\u003c/h2>\n\u003cp>Los Gatos Meats & Smoke House is not only an old-fashioned butcher shop but they make fantastic sandwiches from the smoked and freshly sliced deli meats. The popular Slow Burn sandwich features a hearty serving of tri-tip with fiery chipotle sauce, honey mustard and peppers. The largest appetite of any carnivore will be satisfied by the Super Hero sandwich which piles shaved Tri-Tip with barbecue sauce, bacon, cheddar cheese and avocado.\u003c/p>\n\u003cfigure id=\"attachment_108280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LGMeatsSuperHero.jpg\" alt=\"The Super Hero sandwich features Tri-Tip with barbecue sauce, bacon, cheddar cheese and avocado.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Super Hero sandwich features Tri-Tip with barbecue sauce, bacon, cheddar cheese and avocado. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LGMeatsSlowBurn.jpg\" alt=\"The Slow Burn sandwich features Tri-Tip with chipotle sauce, honey mustard and peppers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Slow Burn sandwich features Tri-Tip with chipotle sauce, honey mustard and peppers. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LGMeats.jpg\" alt=\"The deli counter at Los Gatos Meats & Smoke House.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The deli counter at Los Gatos Meats & Smoke House. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.losgatosmeats.com/\">\u003cstrong>Los Gatos Meats & Smoke House\u003c/strong>\u003c/a>\u003cbr>\n575 University Ave. [\u003ca href=\"https://goo.gl/9UZWxR\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95032\u003cbr>\nPh: (408) 354-7055\u003cbr>\nHours: Mon-Fri 9am-6pm; Sat 9am-4:30pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/losgatosmeats.smokehouse/?fref=ts\">Los Gatos Meats & Smoke House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LosGatosMeats\">@LosGatosMeats\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bertucelli's La Villa Gourmet\u003c/h2>\n\u003cp>This family-owned Italian deli in Willow Glen is well known for their handmade ravioli. However a particular sandwich, The Chris Combo, who's recipe remains a closely guarded secret has customers lining up out the door to order. The secret sandwich featuring a combination of cold cuts and garlic spread is so popular, local and visiting sporting teams regularly phone in team orders for the Chris Combo. Equally popular, the \"Death\" sandwich features two pounds of La Villa meatballs served on a quarter loaf of garlic bread, and absolutely requires a knife and fork, or at least a pile of napkins.\u003c/p>\n\u003cfigure id=\"attachment_108277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaVillaDeathSandwich.jpg\" alt=\"The Death sandwich at Bertucelli's La Villa Gourmet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The \"Death\" sandwich at Bertucelli's La Villa Gourmet. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaVillaChrisCombo.jpg\" alt=\"The Chris Combo at Bertucelli's La Villa Gourmet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chris Combo at Bertucelli's La Villa Gourmet. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaVillaCounter.jpg\" alt=\"Customers waiting to place orders at Bertucelli's La Villa Gourmet.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers waiting to place orders at Bertucelli's La Villa Gourmet. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.wglavilla.com/Sandwiches.php\">\u003cstrong>Bertucelli's La Villa Gourmet\u003c/strong>\u003c/a>\u003cbr>\n1319 Lincoln Ave. [\u003ca href=\"https://goo.gl/O5d0EO\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95125\u003cbr>\nPh: (408) 295-7851\u003cbr>\nHours: Tue-Wed 9:30am-6:30pm; Thu-Fri 9:30am-7pm; Sat 9:30am-6pm; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bertucellis-La-Villa-Delicatessen-92953840273/?fref=ts\">Bertucelli's La Villa Delicatessen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lavilladeliwg\">@lavilladeliwg\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Roger’s Deli & Doughnuts\u003c/h2>\n\u003cp>This humble deli and doughnut shop in Mountain View is popular for their freshly baked bread and simple deli sandwiches. At Roger’s the standard Ruben features a curious ingredient, pineapple, which adds a deliciously sweet touch to the tangy and savory rye and pastrami. If you enjoy a less exotic sandwich, Roger’s turkey and avocado is the winning choice.\u003c/p>\n\u003cfigure id=\"attachment_108286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RogersTurkeyAvocado.jpg\" alt=\"The turkey avocado sandwich at Roger’s Deli & Doughnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The turkey avocado sandwich at Roger’s Deli & Doughnuts. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RogersReuben.jpg\" alt=\"The Reuben sandwich at Roger’s Deli & Doughnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Reuben sandwich at Roger’s Deli & Doughnuts. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RogersCounter.jpg\" alt=\"The menu and counter at Roger’s Deli & Doughnuts in Mountain View.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu and counter at Roger’s Deli & Doughnuts in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.rogers-deli.com/\">\u003cstrong>Roger’s Deli & Doughnuts\u003c/strong>\u003c/a>\u003cbr>\n295 E Middlefield Rd. [\u003ca href=\"https://goo.gl/cEMWJA\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 965-2204\u003cbr>\nHours: Mon-Sat 5am-6pm; Sun 6am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rogers-Deli/117594834924372?fref=ts\">Roger’s Deli\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to Five Top Sushi Bars in the East Bay",
"title": "Bay Area Bites Guide to Five Top Sushi Bars in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sushi bars in the East Bay are like churches in the South: there’s one on almost every corner. I’ve always been perplexed by their quality—the sushi bars, not the churches—most mediocre at best, with little to distinguish them. There’s not much variety, sourcing isn’t typically transparent, raw fish preparations (nigiri, sashimi) are dashed out by rote, and “daily specials” are the fish the kitchen is trying to get rid of, i.e., not special at all. \u003c/p>\n\u003cp>So, I went on a search for exceptional sushi anywhere in the East Bay, and my meanderings turned up some wonderful surprises. In addition to the one neighborhood spot I’ve known for years (Kirala in South Berkeley), four other sushi bars I’d never visited before made the cut, and not just in the trendy parts of Oakland and Berkeley. One, Kiku, is a small corner spot on Gilman in north Berkeley; another, Geta, is on 41st Street near Piedmont Avenue in Oakland; Sushi Sho is a connoisseur’s destination on San Pablo Avenue in El Cerrito; and Yume Sushi, the most elusive of all, is upstairs in a non-descript building, barely marked, on Park Street in Alameda. The latter two offer omakase, meaning prix-fixe, menus. A la carte options are only available as add-ons at Yume Sushi, while Sushi Sho allows you to order entirely from the menu, if you prefer. And none of these spots takes reservations except for Sushi Sho, which requires them. \u003c/p>\n\u003cp>The best news of all? These places are more expensive than average, from about $7 to $18 for two pieces of nigiri sushi. Why is that a good sign? Where raw fish is concerned, you get what you pay for. \u003c/p>\n\u003ch2>Geta Sushi\u003c/h2>\n\u003cp>With only about 20 seats total and a no-reservations policy, Geta has a line out the door well before curtain time. And the moment the doors fling open, the sushi chefs start filling orders, such that everyone has begun eating within 15 minutes at most. This model of efficiency is executed by no fewer than five people in the tiny kitchen, two of them devoted solely to the fast-paced sushi bar. \u003c/p>\n\u003cfigure id=\"attachment_108188\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_dining_room-1920.jpg\" alt=\"The packed dining room at Geta.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The packed dining room at Geta. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Variety is the key to pleasure at Geta. Hand-written signs are hung across the top of the sushi bar and on the wall announcing the day’s lineup. Sit in one of the four seats at the counter and the sushi chefs will let you know what looks the best at that moment. I say “counter” and not sushi bar because this is the one place where the sushi chefs don’t take your order directly; all orders, whether cooked or raw, go through the servers. While this is a bit disconcerting (many people sit at the bar to chat with the sushi chefs), it doesn’t change the imagined experience all that much. You still have a great view of the sushi chefs doing their work, and they’re happy to talk with you about any of the fish.\u003c/p>\n\u003cfigure id=\"attachment_108186\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_bar-1920.jpg\" alt=\"The tiny, always busy sushi bar at Geta.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The tiny, always busy sushi bar at Geta. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108189\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_nigiri-1920.jpg\" alt=\"Assorted nigiri sushi at Geta.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Assorted nigiri sushi at Geta. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We made our way through as much recommended nigiri sushi as we comfortably could, starting with ama ebi, sweet raw shrimp whose heads arrived deep-fried a few minutes later. We also had glistening hotate (scallop), aji (Japanese jack mackerel), tako (octopus, which was cooked), kanpachi (amberjack), and hamachi (yellowtail) belly. And we enjoyed Wagyu beef nigiri, a thin slice of marbled meat, flash-seared and draped over rice and topped with grated daikon and scallion. There were so many choices that we could’ve easily had an entirely different lineup of nigiri without repeating ourselves. \u003c/p>\n\u003cfigure id=\"attachment_108187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_belly-1920.jpg\" alt=\"Hamachi (yellowtail) and sake (salmon) belly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi (yellowtail) and sake (salmon) belly. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108191\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_wagyu-1920.jpg\" alt=\"Seared Wagyu beef nigiri.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seared Wagyu beef nigiri. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108190\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_scallop-1920.jpg\" alt=\"Hotate (scallop) nigiri.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hotate (scallop) nigiri. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Geta, nigiri sushi is served two per order with soy sauce and wasabi on the side, which is the setup most Americans know as customary, but is not the case with the most exclusive restaurants here, as you’ll see with Sushi Sho and Yume Sushi below, both of which are more traditional. And the prices at Geta are, comparatively speaking, the lowest among the five restaurants on this list. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Despite the fact that guests here dine elbow-to-elbow, it’s an unhurried experience, with one of the best quality-to-value ratios around. \u003c/p>\n\u003cp>\u003ca href=\"http://getasushioakland.com\" target=\"_blank\">\u003cstrong>Geta Sushi\u003c/strong>\u003c/a>\u003cbr>\n161 41st Street [\u003ca href=\"https://goo.gl/Zn0bMv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 653-4643\u003cbr>\nHours: Mon-Sat, 11:30am-2pm and 5-8:30pm; closed Sun.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Geta-Japanese-Restaurant/111748172193983?fref=ts\" target=\"_blank\">Geta Japanese Restaurant\u003c/a>\u003cbr>\nPrice range: $$$ (around $40 per person for a sushi dinner)\u003c/p>\n\u003ch2>Kiku Sushi\u003c/h2>\n\u003cp>Kiku is a friendly neighborhood spot that offers much more variety in terms of fish than your average low-profile sushi bar. When I walked in for lunch recently, I was warmly greeted and handed an enormous menu. After briefly perusing it, my eyes found their way to the small chalkboard menu hanging on the wall, the daily specials—meaning the special selections just in—written in colored chalk.\u003c/p>\n\u003cfigure id=\"attachment_108195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kiku_menu-1920.jpg\" alt=\"Kiku’s menu of daily specials.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kiku’s menu of daily specials. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ordered one dish off the printed menu, hamachi crudo, sliced thin in the Italian style and served with grapefruit, jalapeno, micro-cilantro and grapefruit-ginger vinaigrette. This is a great choice for someone looking for raw fish off the Japanese grid. \u003c/p>\n\u003cfigure id=\"attachment_108193\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kiku_crudo-1920.jpg\" alt=\"Hamachi (yellowtail) crudo with grapefruit, jalapeno, micro-cilantro and grapefruit-ginger vinaigrette.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi (yellowtail) crudo with grapefruit, jalapeno, micro-cilantro and grapefruit-ginger vinaigrette. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, I moved on to a selection of the aforementioned daily specials: chu-toro (medium-fatty tuna) nigiri, live scallop, a negi toro roll, and local abalone. The scallop and abalone were served sashimi-style with lemon wedges, and the shucked-to-order scallop came with its intestine fried up on the side, delicate and sweet.\u003c/p>\n\u003cfigure id=\"attachment_108196\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kiku_sushi-1920.jpg\" alt=\"Daily Specials: An assortment of nigiri sushi and sashimi at Kiku.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Daily Specials: An assortment of nigiri sushi and sashimi at Kiku. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even a small meal here can run up a bill, but it’s worth it for the thoughtful sourcing and attentive preparation of each dish.\u003c/p>\n\u003cfigure id=\"attachment_108192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kiku_bar-1920.jpg\" alt=\"Kiku’s small, colorful sushi bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kiku’s small, colorful sushi bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Kiku and Geta (above) are accessible, unpretentious restaurants with unflinching quality standards, the best of the “regular” or daily sushi bars: nothing fancy, but with careful, exacting food, nonetheless.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kiku-sushi-berkeley\" target=\"_blank\">\u003cstrong>Kiku Sushi\u003c/strong>\u003c/a>\u003cbr>\n1316 Gilman Street [\u003ca href=\"https://goo.gl/kr0GmE\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94706\u003cbr>\nPh: (510) 525-5458\u003cbr>\nHours: Mon-Thu, 11:30am-2:30pm and 5-10:30pm; Sat, noon-11pm; Sun, noon-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kikusushiberkeley/?ref=br_rs\" target=\"_blank\">Kiku Sushi\u003c/a>\u003cbr>\nPrice Range: $$$$ (around $65 per person for a sushi dinner)\u003c/p>\n\u003ch2>Kirala Japanese Restaurant\u003c/h2>\n\u003cp>Kirala, too, is accessible in terms of vibe and friendliness, but it’s bigger than both Geta and Kiku combined and has not only a full cooked-food menu as well as a sushi bar, but also a robata (wood-grilled) selection (only at dinner), which qualifies it as even more of a destination for solid Japanese cooking.\u003c/p>\n\u003cfigure id=\"attachment_108197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kirala_bar-1920.jpg\" alt=\"The always-crowded sushi bar at Kirala.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The always-crowded sushi bar at Kirala. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920.jpg\" alt=\"The view of Kirala’s dining room by way of the robata station.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The view of Kirala’s dining room by way of the robata station. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kirala has been our neighborhood go-to place for sushi for many years, and the quality has never waned. But variety is not its strong suit; the kitchen sticks to mostly standard fish, with the occasional toro, but always offers high quality. Kirala is one of the few higher-end sushi places that offers a nigiri combo special, and while all the fish is imminently recognizable, the quality is well above average. \u003c/p>\n\u003cfigure id=\"attachment_108200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kirala_sushi-1920.jpg\" alt=\" A selection of nigiri sushi and a negihama (yellowtail and scallion) roll.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of nigiri sushi and a negihama (yellowtail and scallion) roll. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sushi chefs here do a particularly good job with hotate (scallop) nigiri and ama ebi (sweet raw shrimp with fried heads). My robata favorite is miso butterfish, also known as black cod, marinated in miso paste and grilled until the skin is sweetly crisp. Hamachi collar is also good, but the kitchen tends to run out early every evening. \u003c/p>\n\u003cfigure id=\"attachment_108198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920.jpg\" alt=\"Miso butterfish (black cod), marinated in miso paste and grilled over a wood fire.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso butterfish (black cod), marinated in miso paste and grilled over a wood fire. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kirala is another place where you won’t be frowned upon if you mix your wasabi into your soy sauce, but many diners there are Japanese and use proper etiquette (apply wasabi directly to the fish). \u003c/p>\n\u003cp>\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\">\u003cstrong>Kirala Japanese Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2100 Ward Street [\u003ca href=\"https://goo.gl/FETYZK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-0165\u003cbr>\nHours: Mon-Fri, 11:30am-2pm and 5:30-9:30pm; Sat, 5:30-9:30pm; Sun, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kirala-Restaurant/117750784918268\" target=\"_blank\">Kirala Restaurant\u003c/a>\u003cbr>\nPrice Range: $$$$ (around $45 per person for a sushi dinner)\u003c/p>\n\u003ch2>Sushi Sho and Yume Sushi\u003c/h2>\n\u003cp>The last two places on my East Bay tour de sushi deserve their own articles. But unless I swing from reportage into full-on poetic lyricism, it’s easier to discuss them together in the context of what makes them stand out even further in this already compelling list. \u003c/p>\n\u003cp>Both \u003cstrong>Sushi Sho\u003c/strong> and \u003cstrong>Yume Sushi\u003c/strong>, each in inauspicious spaces in El Cerrito and Alameda, respectively, are bona fide destinations for the best raw fish in all of northern California. One requires reservations (Sushi Sho) and the other (Yume Sushi) has a complicated system for signing up diners, which I’ll delineate below.\u003c/p>\n\u003cp>Both are no-nonsense, traditional sushi bars; they have rules, and you’re expected to follow them. The chefs at each place will tell you precisely how their food is intended to be eaten, and it’s not only polite to oblige, it’s really the best way to have a stellar experience. So, give in, and do what you’re told.\u003c/p>\n\u003ch2>Sushi Sho\u003c/h2>\n\u003cfigure id=\"attachment_108202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_chef-1920.jpg\" alt=\"Chef Aki Kawata rules the roost at Sushi Sho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Aki Kawata rules the roost at Sushi Sho. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, \u003cstrong>Sushi Sho\u003c/strong>. Master sushi chef Aki Kawata runs the sushi show (pun intended), and his wife (whose name I couldn’t elicit) does the cooking and serves beverages. She was immediately friendly, and quite formal, when we walked in, first confirming that we, indeed, had a reservation, and then seated us at the sushi bar, which is big, though it only had eight seats set up. In fact, the whole restaurant is quite large, with a dining room off to the side and a kitchen, but only a small part of it is regularly utilized.\u003c/p>\n\u003cfigure id=\"attachment_108204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_team1920.jpg\" alt=\"Aki-san and his wife, in business together since 1983.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aki-san and his wife, in business together since 1983. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Aki, or Aki-san as he’s fondly known, didn’t even make an appearance for 10 or 15 minutes, and we felt a bit like we were waiting for Elvis to come onstage, perusing the menu though we’d already decided to do the omakase sushi, or chef’s selection. In a moment of excess, we also ordered the irresistible pickles and the chawan mushi, and we regretted neither.\u003c/p>\n\u003cfigure id=\"attachment_108201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_chawan_mushi-1920.jpg\" alt=\"A terrine of chawan mushi, warm egg custard with seafood, at Sushi Sho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A terrine of chawan mushi, warm egg custard with seafood, at Sushi Sho. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Chef Aki did take his place behind the sushi bar, he was as unprepossessing as can be, imperial without being imperious. We were happy for his instruction. “Pick up the sushi sideways and dip only the fish into the soy sauce, not the rice,” says Aki-san. Only one swipe through the soy sauce for this fish, two for that, if you like, he continued. And he applied the right amount of wasabi to each bite, though he offers extra, for certain fish only, if you especially like it. \u003c/p>\n\u003cfigure id=\"attachment_108203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_sushi-1920.jpg\" alt=\"A selection of five types of nigiri sushi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of five types of nigiri sushi. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chef’s nigiri is designed to be eaten in one bite, as is traditional. Occasionally, he’ll tell you that two bites is OK, but never more. Although, remember: It’s fine to eat nigiri sushi with your hands. \u003c/p>\n\u003cp>We made our way slowly through 12 pieces of nigiri ($50), the highlights of which were the flavor-saturated sea eel, mild cold-smoked salmon, sweet tamago (omelet), and the silky sea urchin. And Aki-san told us where each piece was from as he graciously placed it before us.\u003c/p>\n\u003cfigure id=\"attachment_108205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_urchin1920.jpg\" alt=\"Sea urchin nigiri at Sushi Sho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sea urchin nigiri at Sushi Sho. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a range of sake and beer choices, including some exclusive bottles of sake from small producers.\u003c/p>\n\u003cp>A dinner at Sushi Sho will take at least two hours, but likely more, so don’t arrive in a hurry.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sushi-sho.com/\" target=\"_blank\">\u003cstrong>Sushi Sho\u003c/strong>\u003c/a>\u003cbr>\n10749 San Pablo Avenue [\u003ca href=\"https://goo.gl/wlj1XM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEl Cerrito, CA 94530\u003cbr>\nPh: (510) 525-1800\u003cbr>\nHours: Tues-Sat, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sushi-Sho/237781649659114?fref=ts\" target=\"_blank\">Sushi Sho\u003c/a>\u003cbr>\nPrice Range: $$$$ ($60 per person for omakase sushi, plus drinks and add-ons)\u003c/p>\n\u003ch2>Yume Sushi\u003c/h2>\n\u003cp>Chef Hideki Aomizu is the magic behind \u003cstrong>Yume Sushi\u003c/strong>. Quiet and introspective, he only communicates with diners when he’s asked a direct question or introduces a new item. His wife, Yoriko, is no more talkative, but she fields customers’ questions and requests, which includes handing out some of the most elusive reservations in the Bay Area. \u003c/p>\n\u003cp>The restaurant is open for dinner only, from Tuesday through Saturday, with two seatings of eight people, at 5pm and 7pm, for omakase only. The way to secure a seat depends on the day. On Tuesdays, it’s possible to show up at 4:30pm and reserve a seat for 5pm. On Wednesdays and Thursdays, it’s sometimes possible to get in at 7pm if you arrive by 4:30pm, but noon is a better bet. But on Fridays and Saturdays, you’ll likely strike out if you don’t arrive at noon and put your name in for one of the evening slots. We tried twice to get two seats on weekend nights, to no avail, before my wife had a day off work and was able to drive to Alameda (from Berkeley) at noon to put our names in. And she wasn’t the first one there. \u003c/p>\n\u003cp>Once you’ve secured a spot, be on time, or your seat will be forfeited to a walk-in. Yoriko will make sure that your cell phone is turned off (there is a strict no-photography policy) and that you are seated according to plan. We got to sit on the short side of the sushi bar with a perfect view of the chef at work. There is no soy sauce or wasabi on the counter; the chef prepares the sushi exactly as he intends you to eat it. \u003c/p>\n\u003cp>Dinner is $75 per person, plus any add-ons or drinks. When we were there on a recent Saturday night, the meal consisted of 14 pieces of nigiri, the first half made by Chef Aomizu, the second by his son, Andy, who is as talkative as his father is quiet. \u003c/p>\n\u003cp>Bonito tuna was a highlight, as were large red shrimp, barely poached, with fried heads on the side; mebachi (big-eye tuna) from Tahiti; uni (sea urchin) from Maine, sweeter and more delicate than west-coast uni; and toro (bluefin belly) from Malta that melts in your mouth, as the cliché goes.\u003c/p>\n\u003cp>Andy is a walking encyclopedia of sourcing and preparation, as well as the sake and beer that go best with his family’s food. He’s even brought in his own pickled serrano chiles, which are in high demand among those who know about them, despite (or because of?) their inventiveness in such a traditional setting.\u003c/p>\n\u003cp>An evening at Yume is worlds away from the mainstream sushi experience in the U.S., and it’s an East Bay must for sushi lovers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/yume-sushi-alameda\" target=\"_blank\">\u003cstrong>Yume Sushi\u003c/strong>\u003c/a>\u003cbr>\n1428 Park Street [\u003ca href=\"https://goo.gl/yiXmpk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 865-7141\u003cbr>\nHours: Tues-Sat, 5-9:30pm (2 seatings at 5pm and 7pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Yume-Sushi/113581805341916\" target=\"_blank\">Yume Sushi\u003c/a>\u003cbr>\nPrice Range: $$$$ ($75 per person for omakase sushi, plus drinks and add-ons)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sushi bars in the East Bay are like churches in the South: there’s one on almost every corner. I’ve always been perplexed by their quality—the sushi bars, not the churches—most mediocre at best, with little to distinguish them. There’s not much variety, sourcing isn’t typically transparent, raw fish preparations (nigiri, sashimi) are dashed out by rote, and “daily specials” are the fish the kitchen is trying to get rid of, i.e., not special at all. \u003c/p>\n\u003cp>So, I went on a search for exceptional sushi anywhere in the East Bay, and my meanderings turned up some wonderful surprises. In addition to the one neighborhood spot I’ve known for years (Kirala in South Berkeley), four other sushi bars I’d never visited before made the cut, and not just in the trendy parts of Oakland and Berkeley. One, Kiku, is a small corner spot on Gilman in north Berkeley; another, Geta, is on 41st Street near Piedmont Avenue in Oakland; Sushi Sho is a connoisseur’s destination on San Pablo Avenue in El Cerrito; and Yume Sushi, the most elusive of all, is upstairs in a non-descript building, barely marked, on Park Street in Alameda. The latter two offer omakase, meaning prix-fixe, menus. A la carte options are only available as add-ons at Yume Sushi, while Sushi Sho allows you to order entirely from the menu, if you prefer. And none of these spots takes reservations except for Sushi Sho, which requires them. \u003c/p>\n\u003cp>The best news of all? These places are more expensive than average, from about $7 to $18 for two pieces of nigiri sushi. Why is that a good sign? Where raw fish is concerned, you get what you pay for. \u003c/p>\n\u003ch2>Geta Sushi\u003c/h2>\n\u003cp>With only about 20 seats total and a no-reservations policy, Geta has a line out the door well before curtain time. And the moment the doors fling open, the sushi chefs start filling orders, such that everyone has begun eating within 15 minutes at most. This model of efficiency is executed by no fewer than five people in the tiny kitchen, two of them devoted solely to the fast-paced sushi bar. \u003c/p>\n\u003cfigure id=\"attachment_108188\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_dining_room-1920.jpg\" alt=\"The packed dining room at Geta.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The packed dining room at Geta. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Variety is the key to pleasure at Geta. Hand-written signs are hung across the top of the sushi bar and on the wall announcing the day’s lineup. Sit in one of the four seats at the counter and the sushi chefs will let you know what looks the best at that moment. I say “counter” and not sushi bar because this is the one place where the sushi chefs don’t take your order directly; all orders, whether cooked or raw, go through the servers. While this is a bit disconcerting (many people sit at the bar to chat with the sushi chefs), it doesn’t change the imagined experience all that much. You still have a great view of the sushi chefs doing their work, and they’re happy to talk with you about any of the fish.\u003c/p>\n\u003cfigure id=\"attachment_108186\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_bar-1920.jpg\" alt=\"The tiny, always busy sushi bar at Geta.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The tiny, always busy sushi bar at Geta. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108189\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_nigiri-1920.jpg\" alt=\"Assorted nigiri sushi at Geta.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Assorted nigiri sushi at Geta. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We made our way through as much recommended nigiri sushi as we comfortably could, starting with ama ebi, sweet raw shrimp whose heads arrived deep-fried a few minutes later. We also had glistening hotate (scallop), aji (Japanese jack mackerel), tako (octopus, which was cooked), kanpachi (amberjack), and hamachi (yellowtail) belly. And we enjoyed Wagyu beef nigiri, a thin slice of marbled meat, flash-seared and draped over rice and topped with grated daikon and scallion. There were so many choices that we could’ve easily had an entirely different lineup of nigiri without repeating ourselves. \u003c/p>\n\u003cfigure id=\"attachment_108187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_belly-1920.jpg\" alt=\"Hamachi (yellowtail) and sake (salmon) belly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi (yellowtail) and sake (salmon) belly. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108191\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_wagyu-1920.jpg\" alt=\"Seared Wagyu beef nigiri.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seared Wagyu beef nigiri. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108190\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_scallop-1920.jpg\" alt=\"Hotate (scallop) nigiri.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hotate (scallop) nigiri. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Geta, nigiri sushi is served two per order with soy sauce and wasabi on the side, which is the setup most Americans know as customary, but is not the case with the most exclusive restaurants here, as you’ll see with Sushi Sho and Yume Sushi below, both of which are more traditional. And the prices at Geta are, comparatively speaking, the lowest among the five restaurants on this list. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Despite the fact that guests here dine elbow-to-elbow, it’s an unhurried experience, with one of the best quality-to-value ratios around. \u003c/p>\n\u003cp>\u003ca href=\"http://getasushioakland.com\" target=\"_blank\">\u003cstrong>Geta Sushi\u003c/strong>\u003c/a>\u003cbr>\n161 41st Street [\u003ca href=\"https://goo.gl/Zn0bMv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 653-4643\u003cbr>\nHours: Mon-Sat, 11:30am-2pm and 5-8:30pm; closed Sun.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Geta-Japanese-Restaurant/111748172193983?fref=ts\" target=\"_blank\">Geta Japanese Restaurant\u003c/a>\u003cbr>\nPrice range: $$$ (around $40 per person for a sushi dinner)\u003c/p>\n\u003ch2>Kiku Sushi\u003c/h2>\n\u003cp>Kiku is a friendly neighborhood spot that offers much more variety in terms of fish than your average low-profile sushi bar. When I walked in for lunch recently, I was warmly greeted and handed an enormous menu. After briefly perusing it, my eyes found their way to the small chalkboard menu hanging on the wall, the daily specials—meaning the special selections just in—written in colored chalk.\u003c/p>\n\u003cfigure id=\"attachment_108195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kiku_menu-1920.jpg\" alt=\"Kiku’s menu of daily specials.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kiku’s menu of daily specials. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ordered one dish off the printed menu, hamachi crudo, sliced thin in the Italian style and served with grapefruit, jalapeno, micro-cilantro and grapefruit-ginger vinaigrette. This is a great choice for someone looking for raw fish off the Japanese grid. \u003c/p>\n\u003cfigure id=\"attachment_108193\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kiku_crudo-1920.jpg\" alt=\"Hamachi (yellowtail) crudo with grapefruit, jalapeno, micro-cilantro and grapefruit-ginger vinaigrette.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi (yellowtail) crudo with grapefruit, jalapeno, micro-cilantro and grapefruit-ginger vinaigrette. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, I moved on to a selection of the aforementioned daily specials: chu-toro (medium-fatty tuna) nigiri, live scallop, a negi toro roll, and local abalone. The scallop and abalone were served sashimi-style with lemon wedges, and the shucked-to-order scallop came with its intestine fried up on the side, delicate and sweet.\u003c/p>\n\u003cfigure id=\"attachment_108196\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kiku_sushi-1920.jpg\" alt=\"Daily Specials: An assortment of nigiri sushi and sashimi at Kiku.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Daily Specials: An assortment of nigiri sushi and sashimi at Kiku. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even a small meal here can run up a bill, but it’s worth it for the thoughtful sourcing and attentive preparation of each dish.\u003c/p>\n\u003cfigure id=\"attachment_108192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kiku_bar-1920.jpg\" alt=\"Kiku’s small, colorful sushi bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kiku’s small, colorful sushi bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Kiku and Geta (above) are accessible, unpretentious restaurants with unflinching quality standards, the best of the “regular” or daily sushi bars: nothing fancy, but with careful, exacting food, nonetheless.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kiku-sushi-berkeley\" target=\"_blank\">\u003cstrong>Kiku Sushi\u003c/strong>\u003c/a>\u003cbr>\n1316 Gilman Street [\u003ca href=\"https://goo.gl/kr0GmE\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94706\u003cbr>\nPh: (510) 525-5458\u003cbr>\nHours: Mon-Thu, 11:30am-2:30pm and 5-10:30pm; Sat, noon-11pm; Sun, noon-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kikusushiberkeley/?ref=br_rs\" target=\"_blank\">Kiku Sushi\u003c/a>\u003cbr>\nPrice Range: $$$$ (around $65 per person for a sushi dinner)\u003c/p>\n\u003ch2>Kirala Japanese Restaurant\u003c/h2>\n\u003cp>Kirala, too, is accessible in terms of vibe and friendliness, but it’s bigger than both Geta and Kiku combined and has not only a full cooked-food menu as well as a sushi bar, but also a robata (wood-grilled) selection (only at dinner), which qualifies it as even more of a destination for solid Japanese cooking.\u003c/p>\n\u003cfigure id=\"attachment_108197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kirala_bar-1920.jpg\" alt=\"The always-crowded sushi bar at Kirala.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The always-crowded sushi bar at Kirala. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920.jpg\" alt=\"The view of Kirala’s dining room by way of the robata station.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The view of Kirala’s dining room by way of the robata station. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kirala has been our neighborhood go-to place for sushi for many years, and the quality has never waned. But variety is not its strong suit; the kitchen sticks to mostly standard fish, with the occasional toro, but always offers high quality. Kirala is one of the few higher-end sushi places that offers a nigiri combo special, and while all the fish is imminently recognizable, the quality is well above average. \u003c/p>\n\u003cfigure id=\"attachment_108200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kirala_sushi-1920.jpg\" alt=\" A selection of nigiri sushi and a negihama (yellowtail and scallion) roll.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of nigiri sushi and a negihama (yellowtail and scallion) roll. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sushi chefs here do a particularly good job with hotate (scallop) nigiri and ama ebi (sweet raw shrimp with fried heads). My robata favorite is miso butterfish, also known as black cod, marinated in miso paste and grilled until the skin is sweetly crisp. Hamachi collar is also good, but the kitchen tends to run out early every evening. \u003c/p>\n\u003cfigure id=\"attachment_108198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920.jpg\" alt=\"Miso butterfish (black cod), marinated in miso paste and grilled over a wood fire.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso butterfish (black cod), marinated in miso paste and grilled over a wood fire. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kirala is another place where you won’t be frowned upon if you mix your wasabi into your soy sauce, but many diners there are Japanese and use proper etiquette (apply wasabi directly to the fish). \u003c/p>\n\u003cp>\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\">\u003cstrong>Kirala Japanese Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2100 Ward Street [\u003ca href=\"https://goo.gl/FETYZK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-0165\u003cbr>\nHours: Mon-Fri, 11:30am-2pm and 5:30-9:30pm; Sat, 5:30-9:30pm; Sun, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kirala-Restaurant/117750784918268\" target=\"_blank\">Kirala Restaurant\u003c/a>\u003cbr>\nPrice Range: $$$$ (around $45 per person for a sushi dinner)\u003c/p>\n\u003ch2>Sushi Sho and Yume Sushi\u003c/h2>\n\u003cp>The last two places on my East Bay tour de sushi deserve their own articles. But unless I swing from reportage into full-on poetic lyricism, it’s easier to discuss them together in the context of what makes them stand out even further in this already compelling list. \u003c/p>\n\u003cp>Both \u003cstrong>Sushi Sho\u003c/strong> and \u003cstrong>Yume Sushi\u003c/strong>, each in inauspicious spaces in El Cerrito and Alameda, respectively, are bona fide destinations for the best raw fish in all of northern California. One requires reservations (Sushi Sho) and the other (Yume Sushi) has a complicated system for signing up diners, which I’ll delineate below.\u003c/p>\n\u003cp>Both are no-nonsense, traditional sushi bars; they have rules, and you’re expected to follow them. The chefs at each place will tell you precisely how their food is intended to be eaten, and it’s not only polite to oblige, it’s really the best way to have a stellar experience. So, give in, and do what you’re told.\u003c/p>\n\u003ch2>Sushi Sho\u003c/h2>\n\u003cfigure id=\"attachment_108202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_chef-1920.jpg\" alt=\"Chef Aki Kawata rules the roost at Sushi Sho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Aki Kawata rules the roost at Sushi Sho. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, \u003cstrong>Sushi Sho\u003c/strong>. Master sushi chef Aki Kawata runs the sushi show (pun intended), and his wife (whose name I couldn’t elicit) does the cooking and serves beverages. She was immediately friendly, and quite formal, when we walked in, first confirming that we, indeed, had a reservation, and then seated us at the sushi bar, which is big, though it only had eight seats set up. In fact, the whole restaurant is quite large, with a dining room off to the side and a kitchen, but only a small part of it is regularly utilized.\u003c/p>\n\u003cfigure id=\"attachment_108204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_team1920.jpg\" alt=\"Aki-san and his wife, in business together since 1983.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aki-san and his wife, in business together since 1983. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Aki, or Aki-san as he’s fondly known, didn’t even make an appearance for 10 or 15 minutes, and we felt a bit like we were waiting for Elvis to come onstage, perusing the menu though we’d already decided to do the omakase sushi, or chef’s selection. In a moment of excess, we also ordered the irresistible pickles and the chawan mushi, and we regretted neither.\u003c/p>\n\u003cfigure id=\"attachment_108201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_chawan_mushi-1920.jpg\" alt=\"A terrine of chawan mushi, warm egg custard with seafood, at Sushi Sho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A terrine of chawan mushi, warm egg custard with seafood, at Sushi Sho. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Chef Aki did take his place behind the sushi bar, he was as unprepossessing as can be, imperial without being imperious. We were happy for his instruction. “Pick up the sushi sideways and dip only the fish into the soy sauce, not the rice,” says Aki-san. Only one swipe through the soy sauce for this fish, two for that, if you like, he continued. And he applied the right amount of wasabi to each bite, though he offers extra, for certain fish only, if you especially like it. \u003c/p>\n\u003cfigure id=\"attachment_108203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_sushi-1920.jpg\" alt=\"A selection of five types of nigiri sushi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of five types of nigiri sushi. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chef’s nigiri is designed to be eaten in one bite, as is traditional. Occasionally, he’ll tell you that two bites is OK, but never more. Although, remember: It’s fine to eat nigiri sushi with your hands. \u003c/p>\n\u003cp>We made our way slowly through 12 pieces of nigiri ($50), the highlights of which were the flavor-saturated sea eel, mild cold-smoked salmon, sweet tamago (omelet), and the silky sea urchin. And Aki-san told us where each piece was from as he graciously placed it before us.\u003c/p>\n\u003cfigure id=\"attachment_108205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_urchin1920.jpg\" alt=\"Sea urchin nigiri at Sushi Sho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sea urchin nigiri at Sushi Sho. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a range of sake and beer choices, including some exclusive bottles of sake from small producers.\u003c/p>\n\u003cp>A dinner at Sushi Sho will take at least two hours, but likely more, so don’t arrive in a hurry.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sushi-sho.com/\" target=\"_blank\">\u003cstrong>Sushi Sho\u003c/strong>\u003c/a>\u003cbr>\n10749 San Pablo Avenue [\u003ca href=\"https://goo.gl/wlj1XM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEl Cerrito, CA 94530\u003cbr>\nPh: (510) 525-1800\u003cbr>\nHours: Tues-Sat, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sushi-Sho/237781649659114?fref=ts\" target=\"_blank\">Sushi Sho\u003c/a>\u003cbr>\nPrice Range: $$$$ ($60 per person for omakase sushi, plus drinks and add-ons)\u003c/p>\n\u003ch2>Yume Sushi\u003c/h2>\n\u003cp>Chef Hideki Aomizu is the magic behind \u003cstrong>Yume Sushi\u003c/strong>. Quiet and introspective, he only communicates with diners when he’s asked a direct question or introduces a new item. His wife, Yoriko, is no more talkative, but she fields customers’ questions and requests, which includes handing out some of the most elusive reservations in the Bay Area. \u003c/p>\n\u003cp>The restaurant is open for dinner only, from Tuesday through Saturday, with two seatings of eight people, at 5pm and 7pm, for omakase only. The way to secure a seat depends on the day. On Tuesdays, it’s possible to show up at 4:30pm and reserve a seat for 5pm. On Wednesdays and Thursdays, it’s sometimes possible to get in at 7pm if you arrive by 4:30pm, but noon is a better bet. But on Fridays and Saturdays, you’ll likely strike out if you don’t arrive at noon and put your name in for one of the evening slots. We tried twice to get two seats on weekend nights, to no avail, before my wife had a day off work and was able to drive to Alameda (from Berkeley) at noon to put our names in. And she wasn’t the first one there. \u003c/p>\n\u003cp>Once you’ve secured a spot, be on time, or your seat will be forfeited to a walk-in. Yoriko will make sure that your cell phone is turned off (there is a strict no-photography policy) and that you are seated according to plan. We got to sit on the short side of the sushi bar with a perfect view of the chef at work. There is no soy sauce or wasabi on the counter; the chef prepares the sushi exactly as he intends you to eat it. \u003c/p>\n\u003cp>Dinner is $75 per person, plus any add-ons or drinks. When we were there on a recent Saturday night, the meal consisted of 14 pieces of nigiri, the first half made by Chef Aomizu, the second by his son, Andy, who is as talkative as his father is quiet. \u003c/p>\n\u003cp>Bonito tuna was a highlight, as were large red shrimp, barely poached, with fried heads on the side; mebachi (big-eye tuna) from Tahiti; uni (sea urchin) from Maine, sweeter and more delicate than west-coast uni; and toro (bluefin belly) from Malta that melts in your mouth, as the cliché goes.\u003c/p>\n\u003cp>Andy is a walking encyclopedia of sourcing and preparation, as well as the sake and beer that go best with his family’s food. He’s even brought in his own pickled serrano chiles, which are in high demand among those who know about them, despite (or because of?) their inventiveness in such a traditional setting.\u003c/p>\n\u003cp>An evening at Yume is worlds away from the mainstream sushi experience in the U.S., and it’s an East Bay must for sushi lovers.\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.yelp.com/biz/yume-sushi-alameda\" target=\"_blank\">\u003cstrong>Yume Sushi\u003c/strong>\u003c/a>\u003cbr>\n1428 Park Street [\u003ca href=\"https://goo.gl/yiXmpk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 865-7141\u003cbr>\nHours: Tues-Sat, 5-9:30pm (2 seatings at 5pm and 7pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Yume-Sushi/113581805341916\" target=\"_blank\">Yume Sushi\u003c/a>\u003cbr>\nPrice Range: $$$$ ($75 per person for omakase sushi, plus drinks and add-ons)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"id": "baycurious",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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"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.",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"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",
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"order": 9
},
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"meta": {
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"source": "WNYC"
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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": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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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.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
"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. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"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)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"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
},
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