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"content": "\u003cp>There’s nothing more comforting than a stack of hot pancakes, whether you’re a child on your first day of school or a hungover adult trying to forget last night. Pancakes are a stalwart cornerstone of most breakfast and brunch menus, but in the East Bay, they’re definitely not an afterthought. Here’s a guide to pancakes in Berkeley and Oakland that range from traditional to inventive. Your favorite not on the list? Let us know what we missed in the comments.\u003c/p>\n\u003cfigure id=\"attachment_107530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_3722.jpg\" alt=\"Gingerbread pancakes from La Note\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gingerbread pancakes from La Note \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The always crowded \u003cstrong>La Note\u003c/strong> is a Berkeley brunch institution that deserves its popularity: the restaurant takes hedonistic American brunch staples and adds a Gallic sense of restraint and balance. Perfectly cooked omelettes are delicately filled with just a few ingredients, and their mocha in a giant bowl is bittersweet, not cloying. They offer a wide variety of pancakes, including crème fraîche pancakes and oatmeal raspberry pancakes. Speckly, dense gingerbread pancakes are flavorful and barely sweet on their own, but topped with real maple syrup and elegant poached pear--whose fruity richness complements the ginger spice--it’s the ideal amount of decadence for your morning.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lanoterestaurant.com/\" target=\"_blank\">\u003cstrong>La Note Restaurant Provencal\u003c/strong>\u003c/a>\u003cbr>\n2377 Shattuck Ave\u003cbr>\nBerkeley, CA 94704 [\u003ca href=\"https://goo.gl/maps/1qHyaTnEeAp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 843-1535\u003cbr>\nHours: Mon-Wed 8am-2:30pm; Thur-Sat 8am-2:30pm, 6pm-10pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/La-Note-Restaurant/274932359704\" target=\"_blank\">La Note Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lanote2377\" target=\"_blank\">@LaNote2377\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/LA_NOTERESTAURANT/\" target=\"_blank\">@la_noterestaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_107531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4012.jpg\" alt=\"Ricotta pancakes from Rockridge Cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ricotta pancakes from Rockridge Cafe \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rockridge Cafe\u003c/strong> is a welcome respite from the overwhelming fanciness of its neighborhood, a homey diner with children’s illustrations tacked up on the wall, leather stools at a counter overlooking the kitchen, and giant pots of unfancy coffee. But, since it is still Rockridge, the food is considered and good, with flourishes that elevate it above typical diner fare: dishes include an unfolded omelette, kale scramble, and gluten-free rhubarb waffles. The ricotta pancakes are light, fluffy pillows that aren’t sweet at all. It may sound heretical, but I liked them just as much with only butter as I did after adding a drizzle of maple syrup, which added just enough sweetness. A short stack, served piping hot, gets you two giant pancakes for less than just $7, leaving you with more money to spend at À Côté next door or Market Hall across the street.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rockridgecafe.com/\" target=\"_blank\">\u003cstrong>Rockridge Cafe\u003c/strong>\u003c/a>\u003cbr>\n5492 College Ave, Oakland, CA [\u003ca href=\"https://goo.gl/maps/mfH1xawFHmS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 653-1567\u003cbr>\nHours: Mon-Sun 7:30am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Rockridge-Cafe-106556562708203/\" target=\"_blank\">Rockridge Cafe\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_107533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4141.jpg\" alt=\"Cornmeal pancakes at Rick & Ann's Restaurant \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornmeal pancakes at Rick & Ann's Restaurant \u003cbr> \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rick and Ann’s\u003c/strong>, a crowded family-friendly spot near the Claremont, devotes a good chunk of menu real estate to pancakes of all kinds. There are traditional pancakes, savory pancakes, and daily pancake specials. Their cornmeal pancakes taste more wholesome and intriguing than the usual buttermilk, with more flavor and textural interest to contrast and complement the sweetness of the syrup. They offer gluten-free rice flour pancakes that take a few bites to get used to, but the delicate flavor of orange and blueberries works well together, and with their pleasing texture, they’re the perfect option for the gluten-free brunch-er in your group.\u003c/p>\n\u003cfigure id=\"attachment_107534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4144.jpg\" alt=\"Gluten-free orange rice flour pancakes with blueberries at Rick & Ann's Restaurant \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gluten-free orange rice flour pancakes with blueberries at Rick & Ann's Restaurant \u003cbr> \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.rickandanns.com/\" target=\"_blank\">\u003cstrong>Rick & Ann's Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2922 Domingo Ave, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/h4XGGwmrGa52\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 649-8538\u003cbr>\nHours: Mon-Sun 7:30am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RickandAnns/\" target=\"_blank\">Rick & Ann's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rickandanns\" target=\"_blank\">@RickandAnns\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_107532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107532\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4033.jpg\" alt=\"Buttermilk pancakes at Mama's Royal Cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk pancakes at Mama's Royal Cafe \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mama’s Royal Cafe\u003c/strong> is a funky institution, two rooms full of cozy wooden booths, individual jukeboxes (sadly unusable), and old aprons decorating the walls. The cash-only restaurant features a menu packed with classics and ambitious specials (beef bourguignon the day I went). The pancakes, classic buttermilk, are a taste of home: light and fluffy and with a tangy kick. Perhaps less outwardly exciting and Instagram-worthy, but extremely satisfying and childhood-evoking. Again, the size of the short stack--two giant pancakes crowding each other on my plate--impressed me. “This time they came out bigger. They’re not always this big,” my smiling server said, but according to the pictures on Yelp, he’s lying: Mama’s Royal is the place to go for giant, nap-inducing stacks of comfortingly huge pancakes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mamasroyalcafeoakland.com/\" target=\"_blank\">\u003cstrong>Mama's Royal Cafe\u003c/strong>\u003c/a>\u003cbr>\n4012 Broadway, Oakland, CA [\u003ca href=\"https://goo.gl/maps/ceqyoJU2NkF2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 547-7600\u003cbr>\nHours: Mon-Fri 7:30am-2:30pm; Sat-Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mamas-Royal-Cafe-273559151066/\" target=\"_blank\">Mama's Royal Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mamasroyalca\" target=\"_blank\">@MamasRoyalCA\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17) Cash only\u003c/p>\n\u003cfigure id=\"attachment_107535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4156.jpg\" alt=\"Chocolate strawberry pancakes at La Note\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate strawberry pancakes at La Note \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiny, beloved \u003cstrong>Venus Restaurant\u003c/strong> has a breakfast menu that contains standard brunch favorites spiked with interesting flourishes and decadent touches: akoori scrambled eggs, a butternut squash scramble, a 14-hour slow-roasted pork sandwich. They also have a dedicated griddle section of the menu, with pancakes, flapjacks and hotcakes (which are all the same thing). The ostentatiously-named named “Luxury Flapjacks” are an upgrade to your childhood chocolate chip pancakes, with chunks of fruity Valrhona dark chocolate that create bittersweet pockets that complement the small chunks of strawberry. The pancakes have a wonderfully light and fluffy texture, and are barely sweet, highlighting the dual richness of strawberries and chocolate. These are especially unique pancakes, ideal for any sort of breakfast-time celebration.\u003c/p>\n\u003cp>\u003ca href=\"http://venusrestaurant.net/\" target=\"_blank\">\u003cstrong>Venus Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2327 Shattuck Ave, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/voSrp8TQSjT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 540-5950\u003cbr>\nHours: Mon 8am-2:30pm; Tue-Wed 8am-2:30pm, 5:30pm-9pm; Sat-Sun 8am-2:15am, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Venus-Restaurant-98989368382/\" target=\"_blank\">Venus Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/venusrestaurant\" target=\"_blank\">@VenusRestaurant\u003c/a>\u003cbr>\nPrice range: $$-$$$ Entrees ($11-$24)\u003c/p>\n\u003cfigure id=\"attachment_107536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4160.jpg\" alt=\"Chocolate souffle pancake at Bette's Oceanview Diner \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate souffle pancake at Bette's Oceanview Diner \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like the other places mentioned on this list, expect a wait at \u003cstrong>Bette’s Oceanview Diner\u003c/strong>. The Fourth Street favorite is consistently packed, with friendly, efficient waiters ducking around each other in the small space as they serve generous portions of hearty breakfast fare. (If you’re in a hurry, go next door to \u003ca href=\"http://www.yelp.com/biz/bettes-to-go-berkeley\" target=\"_blank\">Bette’s-To-Go\u003c/a> for take out.) One of their signature dishes is the the \u003ca href=\"http://www.foodnetwork.com/videos/souffle-pancake-0163822.html\" target=\"_blank\">Guy Fieri-blessed \u003c/a>Souffle Pancake, a stately puff of a pancake, composed of eggs whipped sky high then baked. Choose from a variety of flavors--banana rum, chocolate, seasonal fruit--and the result is a giant pillow of a pancake with the lightness of a meringue and the delicate, yet sturdy, texture of a souffle. It’s airy and light, a pleasantly different take on tradition. More of a dessert than a well-rounded breakfast, it’s definitely something to share. Prepare to wait for a long time for the pancake on top of the already long wait for a table, but know that the majesty of the dish makes it worth it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.bettesdiner.com/\" target=\"_blank\">\u003cstrong>Bette's Oceanview Diner\u003c/strong>\u003c/a>\u003cbr>\n1807 Fourth St, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/yz7fC1UokAU2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 644-3230\u003cbr>\nHours: Mon-Fri 6:30am-2:30pm; Sat-Sun 6:30am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bettes-Oceanview-Diner-159465487433823/\" target=\"_blank\">Bette's Oceanview Diner\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "From homey buttermilk pancakes to chocolate flapjacks, here are some worthwhile pancake options in the East Bay.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s nothing more comforting than a stack of hot pancakes, whether you’re a child on your first day of school or a hungover adult trying to forget last night. Pancakes are a stalwart cornerstone of most breakfast and brunch menus, but in the East Bay, they’re definitely not an afterthought. Here’s a guide to pancakes in Berkeley and Oakland that range from traditional to inventive. Your favorite not on the list? Let us know what we missed in the comments.\u003c/p>\n\u003cfigure id=\"attachment_107530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_3722.jpg\" alt=\"Gingerbread pancakes from La Note\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gingerbread pancakes from La Note \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The always crowded \u003cstrong>La Note\u003c/strong> is a Berkeley brunch institution that deserves its popularity: the restaurant takes hedonistic American brunch staples and adds a Gallic sense of restraint and balance. Perfectly cooked omelettes are delicately filled with just a few ingredients, and their mocha in a giant bowl is bittersweet, not cloying. They offer a wide variety of pancakes, including crème fraîche pancakes and oatmeal raspberry pancakes. Speckly, dense gingerbread pancakes are flavorful and barely sweet on their own, but topped with real maple syrup and elegant poached pear--whose fruity richness complements the ginger spice--it’s the ideal amount of decadence for your morning.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lanoterestaurant.com/\" target=\"_blank\">\u003cstrong>La Note Restaurant Provencal\u003c/strong>\u003c/a>\u003cbr>\n2377 Shattuck Ave\u003cbr>\nBerkeley, CA 94704 [\u003ca href=\"https://goo.gl/maps/1qHyaTnEeAp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 843-1535\u003cbr>\nHours: Mon-Wed 8am-2:30pm; Thur-Sat 8am-2:30pm, 6pm-10pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/La-Note-Restaurant/274932359704\" target=\"_blank\">La Note Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lanote2377\" target=\"_blank\">@LaNote2377\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/LA_NOTERESTAURANT/\" target=\"_blank\">@la_noterestaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_107531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4012.jpg\" alt=\"Ricotta pancakes from Rockridge Cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ricotta pancakes from Rockridge Cafe \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rockridge Cafe\u003c/strong> is a welcome respite from the overwhelming fanciness of its neighborhood, a homey diner with children’s illustrations tacked up on the wall, leather stools at a counter overlooking the kitchen, and giant pots of unfancy coffee. But, since it is still Rockridge, the food is considered and good, with flourishes that elevate it above typical diner fare: dishes include an unfolded omelette, kale scramble, and gluten-free rhubarb waffles. The ricotta pancakes are light, fluffy pillows that aren’t sweet at all. It may sound heretical, but I liked them just as much with only butter as I did after adding a drizzle of maple syrup, which added just enough sweetness. A short stack, served piping hot, gets you two giant pancakes for less than just $7, leaving you with more money to spend at À Côté next door or Market Hall across the street.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rockridgecafe.com/\" target=\"_blank\">\u003cstrong>Rockridge Cafe\u003c/strong>\u003c/a>\u003cbr>\n5492 College Ave, Oakland, CA [\u003ca href=\"https://goo.gl/maps/mfH1xawFHmS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 653-1567\u003cbr>\nHours: Mon-Sun 7:30am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Rockridge-Cafe-106556562708203/\" target=\"_blank\">Rockridge Cafe\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_107533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4141.jpg\" alt=\"Cornmeal pancakes at Rick & Ann's Restaurant \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornmeal pancakes at Rick & Ann's Restaurant \u003cbr> \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rick and Ann’s\u003c/strong>, a crowded family-friendly spot near the Claremont, devotes a good chunk of menu real estate to pancakes of all kinds. There are traditional pancakes, savory pancakes, and daily pancake specials. Their cornmeal pancakes taste more wholesome and intriguing than the usual buttermilk, with more flavor and textural interest to contrast and complement the sweetness of the syrup. They offer gluten-free rice flour pancakes that take a few bites to get used to, but the delicate flavor of orange and blueberries works well together, and with their pleasing texture, they’re the perfect option for the gluten-free brunch-er in your group.\u003c/p>\n\u003cfigure id=\"attachment_107534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4144.jpg\" alt=\"Gluten-free orange rice flour pancakes with blueberries at Rick & Ann's Restaurant \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gluten-free orange rice flour pancakes with blueberries at Rick & Ann's Restaurant \u003cbr> \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.rickandanns.com/\" target=\"_blank\">\u003cstrong>Rick & Ann's Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2922 Domingo Ave, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/h4XGGwmrGa52\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 649-8538\u003cbr>\nHours: Mon-Sun 7:30am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RickandAnns/\" target=\"_blank\">Rick & Ann's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rickandanns\" target=\"_blank\">@RickandAnns\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_107532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107532\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4033.jpg\" alt=\"Buttermilk pancakes at Mama's Royal Cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk pancakes at Mama's Royal Cafe \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mama’s Royal Cafe\u003c/strong> is a funky institution, two rooms full of cozy wooden booths, individual jukeboxes (sadly unusable), and old aprons decorating the walls. The cash-only restaurant features a menu packed with classics and ambitious specials (beef bourguignon the day I went). The pancakes, classic buttermilk, are a taste of home: light and fluffy and with a tangy kick. Perhaps less outwardly exciting and Instagram-worthy, but extremely satisfying and childhood-evoking. Again, the size of the short stack--two giant pancakes crowding each other on my plate--impressed me. “This time they came out bigger. They’re not always this big,” my smiling server said, but according to the pictures on Yelp, he’s lying: Mama’s Royal is the place to go for giant, nap-inducing stacks of comfortingly huge pancakes.\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.mamasroyalcafeoakland.com/\" target=\"_blank\">\u003cstrong>Mama's Royal Cafe\u003c/strong>\u003c/a>\u003cbr>\n4012 Broadway, Oakland, CA [\u003ca href=\"https://goo.gl/maps/ceqyoJU2NkF2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 547-7600\u003cbr>\nHours: Mon-Fri 7:30am-2:30pm; Sat-Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mamas-Royal-Cafe-273559151066/\" target=\"_blank\">Mama's Royal Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mamasroyalca\" target=\"_blank\">@MamasRoyalCA\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17) Cash only\u003c/p>\n\u003cfigure id=\"attachment_107535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4156.jpg\" alt=\"Chocolate strawberry pancakes at La Note\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate strawberry pancakes at La Note \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiny, beloved \u003cstrong>Venus Restaurant\u003c/strong> has a breakfast menu that contains standard brunch favorites spiked with interesting flourishes and decadent touches: akoori scrambled eggs, a butternut squash scramble, a 14-hour slow-roasted pork sandwich. They also have a dedicated griddle section of the menu, with pancakes, flapjacks and hotcakes (which are all the same thing). The ostentatiously-named named “Luxury Flapjacks” are an upgrade to your childhood chocolate chip pancakes, with chunks of fruity Valrhona dark chocolate that create bittersweet pockets that complement the small chunks of strawberry. The pancakes have a wonderfully light and fluffy texture, and are barely sweet, highlighting the dual richness of strawberries and chocolate. These are especially unique pancakes, ideal for any sort of breakfast-time celebration.\u003c/p>\n\u003cp>\u003ca href=\"http://venusrestaurant.net/\" target=\"_blank\">\u003cstrong>Venus Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2327 Shattuck Ave, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/voSrp8TQSjT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 540-5950\u003cbr>\nHours: Mon 8am-2:30pm; Tue-Wed 8am-2:30pm, 5:30pm-9pm; Sat-Sun 8am-2:15am, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Venus-Restaurant-98989368382/\" target=\"_blank\">Venus Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/venusrestaurant\" target=\"_blank\">@VenusRestaurant\u003c/a>\u003cbr>\nPrice range: $$-$$$ Entrees ($11-$24)\u003c/p>\n\u003cfigure id=\"attachment_107536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4160.jpg\" alt=\"Chocolate souffle pancake at Bette's Oceanview Diner \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate souffle pancake at Bette's Oceanview Diner \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like the other places mentioned on this list, expect a wait at \u003cstrong>Bette’s Oceanview Diner\u003c/strong>. The Fourth Street favorite is consistently packed, with friendly, efficient waiters ducking around each other in the small space as they serve generous portions of hearty breakfast fare. (If you’re in a hurry, go next door to \u003ca href=\"http://www.yelp.com/biz/bettes-to-go-berkeley\" target=\"_blank\">Bette’s-To-Go\u003c/a> for take out.) One of their signature dishes is the the \u003ca href=\"http://www.foodnetwork.com/videos/souffle-pancake-0163822.html\" target=\"_blank\">Guy Fieri-blessed \u003c/a>Souffle Pancake, a stately puff of a pancake, composed of eggs whipped sky high then baked. Choose from a variety of flavors--banana rum, chocolate, seasonal fruit--and the result is a giant pillow of a pancake with the lightness of a meringue and the delicate, yet sturdy, texture of a souffle. It’s airy and light, a pleasantly different take on tradition. More of a dessert than a well-rounded breakfast, it’s definitely something to share. Prepare to wait for a long time for the pancake on top of the already long wait for a table, but know that the majesty of the dish makes it worth it.\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.bettesdiner.com/\" target=\"_blank\">\u003cstrong>Bette's Oceanview Diner\u003c/strong>\u003c/a>\u003cbr>\n1807 Fourth St, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/yz7fC1UokAU2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 644-3230\u003cbr>\nHours: Mon-Fri 6:30am-2:30pm; Sat-Sun 6:30am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bettes-Oceanview-Diner-159465487433823/\" target=\"_blank\">Bette's Oceanview Diner\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 6 Favorite Spots For Fresh Pasta in San Francisco and the East Bay",
"title": "Bay Area Bites Guide to 6 Favorite Spots For Fresh Pasta in San Francisco and the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sometimes, there's nothing more satisfying then a plate of pasta. And the one thing that always makes it better? Freshly made pasta. Luckily, the Bay Area is packed with places to buy pasta in a variety of flavors and types, cut to order per your specifications. Here are options for places to get fresh pasta in San Francisco and the East Bay--and if we didn't include your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_107521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/phoenix2.jpg\" alt=\"Phoenix Pastificio's plain egg pasta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107521\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Phoenix Pastificio's plain egg pasta \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Phoenix Pastificio\u003c/strong> sells their pastas to high-end restaurants across the Bay Area, but their production facility, where you can buy any of their pastas, is charmingly homey. It’s a cavernous brick building in West Berkeley that includes a bell you ring to get the attention of the staff, who are busy making pasta and pastries. They’ll sell you any amount of their wide range of products, from their \u003ca href=\"http://www.eastbayexpress.com/oakland/best-fusion-bread/BestOf?oid=2928270\" target=\"_blank\">famous olive bread\u003c/a> to their pastas, which they’ll cut to order. Their plain pasta, light and eggy, is very good, but the real fun is their array of other noodle flavors, from \u003ca href=\"http://phoenixpasta.com/links/sheet-pasta-link.html\" target=\"_blank\">stinging nettle to rose petal\u003c/a>. Roasted yellow bell pepper with green serrano and habanero noodles managed to pack an impressive amount of flavor and heat into its thin strands, and would be the ideal base for a farmers' market vegetable-heavy spring pasta dish.\u003c/p>\n\u003cfigure id=\"attachment_107522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/phoenix1.jpg\" alt=\"Roasted yellow bell pepper with green serano & habanero from Phoenix Pastificio\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107522\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted yellow bell pepper with green serano & habanero from Phoenix Pastificio \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.phoenixpasta.com/\" target=\"_blank\">\u003cstrong>Phoenix Pastificio\u003c/strong>\u003c/a>\u003cbr>\n1250 Addison Street # 109, Berkeley [\u003ca href=\"https://goo.gl/maps/TJ6Vyuirarw\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 883-0783\u003cbr>\nHours: Mon-Sat 4am-8pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PhoenixPasta\" target=\"_blank\">The Phoenix Pastificio\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastagina1.jpg\" alt=\"Egg noodles from Pasta Gina\" width=\"1920\" height=\"1345\" class=\"size-full wp-image-107525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-1440x1009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-1180x827.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-960x673.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Egg noodles from Pasta Gina \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I haven’t cooked in a year,” a smiling customer gushed to me while I was waiting to order at Noe Valley’s \u003cstrong>Pasta Gina\u003c/strong>. It’s a common sentiment echoed by fans of the tiny, cramped shop, who include \u003ca href=\"http://noevalleysf.blogspot.com/2009/03/mark-leno-vs-pasta-gina.html\" target=\"_blank\">Senator Mark Leno\u003c/a>. The store manages to produce an impressive amount of offerings out of their small space, including sauces, ravioli and several types of pasta you can get cut to order, including lemon, bell pepper, and eggless options. The solicitous staff will also recommend sauce pairings for any pasta you buy. The plain egg pasta is good, the porcini ravioli perfect. Rich, herby and meaty, it’s astonishingly complex, a meatless main to leave vegetarians smug and meat-lovers impressed.\u003c/p>\n\u003cfigure id=\"attachment_107526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastagina2.jpg\" alt=\"Porcini ravioli in herb pasta from Pasta Gina\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Porcini ravioli in herb pasta from Pasta Gina \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pasta-gina-san-francisco\" target=\"_blank\">\u003cstrong>Pasta Gina\u003c/strong>\u003c/a>\u003cbr>\n741 Diamond St, San Francisco [\u003ca href=\"https://goo.gl/maps/xd4dWWKTYbC2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 282-0738\u003cbr>\nHours: Mon-Fri 10am–9pm; Sat-Sun 10am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pasta-Gina-156758547714421/\" target=\"_blank\">Pasta Gina\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastashop2.jpg\" alt=\"Fresh egg pasta from the Pasta Shop\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh egg pasta from the Pasta Shop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rockridge’s Market Hall is both the best and worst place to be while hungry: it’s so crowded with every kind of delicious food, it’s almost overwhelming. Luckily there are the cheery, helpful employees--calmly calling out numbers over a microphone, holding an animated conversation while cutting up a rotisserie chicken with cooking shears--to guide you through the bustle. \u003cstrong>The Pasta Shop\u003c/strong> is one of the Hall’s many offerings, with a wide variety of egg noodles in flavors like garlic, herb and saffron. They also offer a collection of raviolis, with vegetarian, vegan and seasonal options. There are even adorable, pre-packaged mini-packs of about a serving’s worth of ravioli, like fancier versions of those 100-calorie Oreo packs. The egg pasta--they’ll cut any of their flavors to whatever size you want in their hulking, loudly grinding machine--is a pleasant base for any of their sauces, and the flavor combinations of their raviolis are thoughtfully considered. If you want to have a luxurious at-home meal, try the ricotta raviolis flecked with good-sized chunks of truffle shavings. It’s bold, funky and earthy. And unlike 99% of truffle products on the market, it includes real truffle shavings--which is the closest most of us will come to eating truffles anytime soon.\u003c/p>\n\u003cfigure id=\"attachment_107529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastashop1.jpg\" alt=\"Ricotta truffle ravioli from The Pasta Shop in Rockridge\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ricotta truffle ravioli from The Pasta Shop in Rockridge \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rockridgemarkethall.com/pasta-shop/fresh-pasta\" target=\"_blank\">\u003cstrong>The Pasta Shop at Rockridge Market Hall\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave #201, Oakland, CA [\u003ca href=\"https://goo.gl/maps/5Skz1udgnW62\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 250-6000\u003cbr>\nHours: Mon-Fri, 9am–8pm; Sat 9am-7pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall/\" target=\"_blank\">Rockridge Market Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods?lang=en\" target=\"_blank\">Rockridge Market Hall\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/italhome2.jpg\" alt=\"Egg noodles from from The Italian Homemade Company\" width=\"1920\" height=\"1650\" class=\"size-full wp-image-107523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-400x344.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-800x688.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-768x660.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-1440x1238.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-1180x1014.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-960x825.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Egg noodles from from The Italian Homemade Company \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get to San Francisco's \u003cstrong>Italian Homemade Company\u003c/strong> from BART, you have to walk about a mile down Columbus Ave. It’s a busy mile: you walk past the open restaurant windows, exhaling the cologne of men on dates; past the clumps of tourists in front of the Condor Club; and past the \u003ca href=\"https://en.wikipedia.org/wiki/Slacklining\" target=\"_blank\">slackliners\u003c/a> drinking beer as they precariously perch in Washington Square Park. The inside of the store is just as bustling, with workers chattering to each other in Italian in front of a doorway to a mysteriously marked “pasta lab.” You can order any of the restaurant's pastas to eat at the store, covered in one of their homemade sauces, or take it to go, packed up in giant Ziploc bags. Their plain pasta had a clean, eggy flavor, and their meat tortellini was perfection: tiny plump dumplings, juicy and rich from the combination of prosciutto and \u003ca href=\"https://en.wikipedia.org/wiki/Mortadella\" target=\"_blank\">mortadella\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_107524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/italianhom1.jpg\" alt=\"Meat tortellini from The Italian Homemade Company\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107524\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meat tortellini from The Italian Homemade Company \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/the-italian-homemade-company-san-francisco-4\" target=\"_blank\">\u003cstrong>The Italian Homemade Company\u003c/strong>\u003c/a>\u003cbr>\n716 Columbus Ave, San Francisco [\u003ca href=\"https://goo.gl/maps/QX7zmDsz7XS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 712-8874\u003cbr>\nHours: Mon-Sun, 11am–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theitalianhomemadecompany/\" target=\"_blank\">The Italian Homemade Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/italianhomemade\" target=\"_blank\">@ItalianHomemade\u003c/a>\u003cbr>\nPrice range: $$ ($11-$17 per pound)\u003c/p>\n\u003cfigure id=\"attachment_107520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/lucca1.jpg\" alt=\"Plain egg noodles from Lucca Ravioli Company.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Plain egg noodles from Lucca Ravioli Company. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mission’s \u003cstrong>Lucca Ravioli Company\u003c/strong> is a combination deli and specialty grocery store, packed with fancy Italian sodas and Italian foodstuffs made in-house, from pizza dough to meatballs. (They also have an impressive selection of \u003ca href=\"https://en.wikipedia.org/wiki/Amaro_%28liqueur%29\" target=\"_blank\">amaros\u003c/a> competing for space with dutch crunch rolls on the wooden shelves behind the counter). During lunchtime, everyone from young office workers to sunburned construction workers crowd each other in the tiny store, waiting patiently to be called up by the dapper collection of paper-hatted employees. Their plain pasta is good, and the cheese tortellini is appropriately old school: salty, rich and satisfying.\u003c/p>\n\u003cfigure id=\"attachment_107519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/lucca2.jpg\" alt=\"Cheese tortellini from Lucca Ravioli Company.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheese tortellini from Lucca Ravioli Company. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.luccaravioli.com/\" target=\"_blank\">\u003cstrong>Lucca Ravioli Company\u003c/strong>\u003c/a>\u003cbr>\n1100 Valencia St, San Francisco [\u003ca href=\"https://goo.gl/maps/bVHfGaCMkWC2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 647-5581\u003cbr>\nHours: Mon-Sat 9am-6pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LuccaRavioli/\" target=\"_blank\">Lucca Ravioli Company\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/genova1.jpg\" alt=\"Fresh egg noodles from Genova Delicatessen\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107518\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh egg noodles from Genova Delicatessen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Going to \u003cstrong>Genova Delicatessen\u003c/strong> is a singular Oakland experience, alternately hellish and life-affirming. Hellish because no matter how shrewdly you plan your visit, no matter how much use you make of that handy new Google feature that tells you the busiest times, there always seems to be at least 20 people in front of you.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But while you’re waiting--which you must do, even if you’re just buying pasta and not getting one of their famous deli sandwiches--you’ll notice that Genova is a vestige of Temescal before it got hip, leading to a diverse crowd that’s becoming increasingly hard to find in the area. Everyone is united by the same goal: getting some of Genova’s homey, delicious Italian classics, served up by the efficient, tie-wearing staff who gossip with the regulars about mutual friends.\u003c/p>\n\u003cp>That’s why it was especially crushing to read the news that Genova--like so many other Bay Area institutions--\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/01/29/rent-dispute-threatens-closure-of-oaklands-genova-deli/\" target=\"_blank\">might close\u003c/a> because of rising rents. Nothing is final yet, and the owners have confirmed that no matter what happens, their line of pastas will continue to be stocked in their wholesale accounts (which include Berkeley Bowl and Andronico’s). They sell a satisfying egg pasta--pre-cut in their deli case, in a variety of sizes--and an array of ravioli in classic flavors. One of their best is the the spinach and ricotta ravioli, pillowy pockets of chard-flecked ricotta surrounded by olive-green spinach pasta.\u003c/p>\n\u003cfigure id=\"attachment_107517\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/genova2.jpg\" alt=\"Spinach and ricotta ravioli from Genova Delicatessen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107517\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach and ricotta ravioli from Genova Delicatessen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.genovadelioakland.com/\" target=\"_blank\">\u003cstrong>Genova Delicatessen & Ravioli Factory\u003c/strong>\u003c/a>\u003cbr>\n5095 Telegraph Ave, Oakland, CA [\u003ca href=\"https://goo.gl/maps/6kyv2qp1tHm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 652-7401\u003cbr>\nHours: Mon-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Dominics-Original-Genova-Delicatessen-Ravioli-Factory-120013811344306/?fref=ts\" target=\"_blank\">Dominics Original Genova Delicatessen & Ravioli Factory\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\n",
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"excerpt": "Here are some of the best places to get pasta cut to order and homemade ravioli in San Francisco and the East Bay.",
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"description": "Here are some of the best places to get pasta cut to order and homemade ravioli in San Francisco and the East Bay.",
"title": "Bay Area Bites Guide to 6 Favorite Spots For Fresh Pasta in San Francisco and the East Bay | KQED",
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"headline": "Bay Area Bites Guide to 6 Favorite Spots For Fresh Pasta in San Francisco and the East Bay",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sometimes, there's nothing more satisfying then a plate of pasta. And the one thing that always makes it better? Freshly made pasta. Luckily, the Bay Area is packed with places to buy pasta in a variety of flavors and types, cut to order per your specifications. Here are options for places to get fresh pasta in San Francisco and the East Bay--and if we didn't include your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_107521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/phoenix2.jpg\" alt=\"Phoenix Pastificio's plain egg pasta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107521\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Phoenix Pastificio's plain egg pasta \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Phoenix Pastificio\u003c/strong> sells their pastas to high-end restaurants across the Bay Area, but their production facility, where you can buy any of their pastas, is charmingly homey. It’s a cavernous brick building in West Berkeley that includes a bell you ring to get the attention of the staff, who are busy making pasta and pastries. They’ll sell you any amount of their wide range of products, from their \u003ca href=\"http://www.eastbayexpress.com/oakland/best-fusion-bread/BestOf?oid=2928270\" target=\"_blank\">famous olive bread\u003c/a> to their pastas, which they’ll cut to order. Their plain pasta, light and eggy, is very good, but the real fun is their array of other noodle flavors, from \u003ca href=\"http://phoenixpasta.com/links/sheet-pasta-link.html\" target=\"_blank\">stinging nettle to rose petal\u003c/a>. Roasted yellow bell pepper with green serrano and habanero noodles managed to pack an impressive amount of flavor and heat into its thin strands, and would be the ideal base for a farmers' market vegetable-heavy spring pasta dish.\u003c/p>\n\u003cfigure id=\"attachment_107522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/phoenix1.jpg\" alt=\"Roasted yellow bell pepper with green serano & habanero from Phoenix Pastificio\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107522\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted yellow bell pepper with green serano & habanero from Phoenix Pastificio \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.phoenixpasta.com/\" target=\"_blank\">\u003cstrong>Phoenix Pastificio\u003c/strong>\u003c/a>\u003cbr>\n1250 Addison Street # 109, Berkeley [\u003ca href=\"https://goo.gl/maps/TJ6Vyuirarw\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 883-0783\u003cbr>\nHours: Mon-Sat 4am-8pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PhoenixPasta\" target=\"_blank\">The Phoenix Pastificio\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastagina1.jpg\" alt=\"Egg noodles from Pasta Gina\" width=\"1920\" height=\"1345\" class=\"size-full wp-image-107525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-1440x1009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-1180x827.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-960x673.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Egg noodles from Pasta Gina \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I haven’t cooked in a year,” a smiling customer gushed to me while I was waiting to order at Noe Valley’s \u003cstrong>Pasta Gina\u003c/strong>. It’s a common sentiment echoed by fans of the tiny, cramped shop, who include \u003ca href=\"http://noevalleysf.blogspot.com/2009/03/mark-leno-vs-pasta-gina.html\" target=\"_blank\">Senator Mark Leno\u003c/a>. The store manages to produce an impressive amount of offerings out of their small space, including sauces, ravioli and several types of pasta you can get cut to order, including lemon, bell pepper, and eggless options. The solicitous staff will also recommend sauce pairings for any pasta you buy. The plain egg pasta is good, the porcini ravioli perfect. Rich, herby and meaty, it’s astonishingly complex, a meatless main to leave vegetarians smug and meat-lovers impressed.\u003c/p>\n\u003cfigure id=\"attachment_107526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastagina2.jpg\" alt=\"Porcini ravioli in herb pasta from Pasta Gina\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Porcini ravioli in herb pasta from Pasta Gina \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pasta-gina-san-francisco\" target=\"_blank\">\u003cstrong>Pasta Gina\u003c/strong>\u003c/a>\u003cbr>\n741 Diamond St, San Francisco [\u003ca href=\"https://goo.gl/maps/xd4dWWKTYbC2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 282-0738\u003cbr>\nHours: Mon-Fri 10am–9pm; Sat-Sun 10am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pasta-Gina-156758547714421/\" target=\"_blank\">Pasta Gina\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastashop2.jpg\" alt=\"Fresh egg pasta from the Pasta Shop\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh egg pasta from the Pasta Shop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rockridge’s Market Hall is both the best and worst place to be while hungry: it’s so crowded with every kind of delicious food, it’s almost overwhelming. Luckily there are the cheery, helpful employees--calmly calling out numbers over a microphone, holding an animated conversation while cutting up a rotisserie chicken with cooking shears--to guide you through the bustle. \u003cstrong>The Pasta Shop\u003c/strong> is one of the Hall’s many offerings, with a wide variety of egg noodles in flavors like garlic, herb and saffron. They also offer a collection of raviolis, with vegetarian, vegan and seasonal options. There are even adorable, pre-packaged mini-packs of about a serving’s worth of ravioli, like fancier versions of those 100-calorie Oreo packs. The egg pasta--they’ll cut any of their flavors to whatever size you want in their hulking, loudly grinding machine--is a pleasant base for any of their sauces, and the flavor combinations of their raviolis are thoughtfully considered. If you want to have a luxurious at-home meal, try the ricotta raviolis flecked with good-sized chunks of truffle shavings. It’s bold, funky and earthy. And unlike 99% of truffle products on the market, it includes real truffle shavings--which is the closest most of us will come to eating truffles anytime soon.\u003c/p>\n\u003cfigure id=\"attachment_107529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastashop1.jpg\" alt=\"Ricotta truffle ravioli from The Pasta Shop in Rockridge\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ricotta truffle ravioli from The Pasta Shop in Rockridge \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rockridgemarkethall.com/pasta-shop/fresh-pasta\" target=\"_blank\">\u003cstrong>The Pasta Shop at Rockridge Market Hall\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave #201, Oakland, CA [\u003ca href=\"https://goo.gl/maps/5Skz1udgnW62\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 250-6000\u003cbr>\nHours: Mon-Fri, 9am–8pm; Sat 9am-7pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall/\" target=\"_blank\">Rockridge Market Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods?lang=en\" target=\"_blank\">Rockridge Market Hall\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/italhome2.jpg\" alt=\"Egg noodles from from The Italian Homemade Company\" width=\"1920\" height=\"1650\" class=\"size-full wp-image-107523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-400x344.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-800x688.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-768x660.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-1440x1238.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-1180x1014.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-960x825.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Egg noodles from from The Italian Homemade Company \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get to San Francisco's \u003cstrong>Italian Homemade Company\u003c/strong> from BART, you have to walk about a mile down Columbus Ave. It’s a busy mile: you walk past the open restaurant windows, exhaling the cologne of men on dates; past the clumps of tourists in front of the Condor Club; and past the \u003ca href=\"https://en.wikipedia.org/wiki/Slacklining\" target=\"_blank\">slackliners\u003c/a> drinking beer as they precariously perch in Washington Square Park. The inside of the store is just as bustling, with workers chattering to each other in Italian in front of a doorway to a mysteriously marked “pasta lab.” You can order any of the restaurant's pastas to eat at the store, covered in one of their homemade sauces, or take it to go, packed up in giant Ziploc bags. Their plain pasta had a clean, eggy flavor, and their meat tortellini was perfection: tiny plump dumplings, juicy and rich from the combination of prosciutto and \u003ca href=\"https://en.wikipedia.org/wiki/Mortadella\" target=\"_blank\">mortadella\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_107524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/italianhom1.jpg\" alt=\"Meat tortellini from The Italian Homemade Company\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107524\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meat tortellini from The Italian Homemade Company \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/the-italian-homemade-company-san-francisco-4\" target=\"_blank\">\u003cstrong>The Italian Homemade Company\u003c/strong>\u003c/a>\u003cbr>\n716 Columbus Ave, San Francisco [\u003ca href=\"https://goo.gl/maps/QX7zmDsz7XS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 712-8874\u003cbr>\nHours: Mon-Sun, 11am–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theitalianhomemadecompany/\" target=\"_blank\">The Italian Homemade Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/italianhomemade\" target=\"_blank\">@ItalianHomemade\u003c/a>\u003cbr>\nPrice range: $$ ($11-$17 per pound)\u003c/p>\n\u003cfigure id=\"attachment_107520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/lucca1.jpg\" alt=\"Plain egg noodles from Lucca Ravioli Company.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Plain egg noodles from Lucca Ravioli Company. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mission’s \u003cstrong>Lucca Ravioli Company\u003c/strong> is a combination deli and specialty grocery store, packed with fancy Italian sodas and Italian foodstuffs made in-house, from pizza dough to meatballs. (They also have an impressive selection of \u003ca href=\"https://en.wikipedia.org/wiki/Amaro_%28liqueur%29\" target=\"_blank\">amaros\u003c/a> competing for space with dutch crunch rolls on the wooden shelves behind the counter). During lunchtime, everyone from young office workers to sunburned construction workers crowd each other in the tiny store, waiting patiently to be called up by the dapper collection of paper-hatted employees. Their plain pasta is good, and the cheese tortellini is appropriately old school: salty, rich and satisfying.\u003c/p>\n\u003cfigure id=\"attachment_107519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/lucca2.jpg\" alt=\"Cheese tortellini from Lucca Ravioli Company.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheese tortellini from Lucca Ravioli Company. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.luccaravioli.com/\" target=\"_blank\">\u003cstrong>Lucca Ravioli Company\u003c/strong>\u003c/a>\u003cbr>\n1100 Valencia St, San Francisco [\u003ca href=\"https://goo.gl/maps/bVHfGaCMkWC2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 647-5581\u003cbr>\nHours: Mon-Sat 9am-6pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LuccaRavioli/\" target=\"_blank\">Lucca Ravioli Company\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/genova1.jpg\" alt=\"Fresh egg noodles from Genova Delicatessen\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107518\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh egg noodles from Genova Delicatessen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Going to \u003cstrong>Genova Delicatessen\u003c/strong> is a singular Oakland experience, alternately hellish and life-affirming. Hellish because no matter how shrewdly you plan your visit, no matter how much use you make of that handy new Google feature that tells you the busiest times, there always seems to be at least 20 people in front of you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But while you’re waiting--which you must do, even if you’re just buying pasta and not getting one of their famous deli sandwiches--you’ll notice that Genova is a vestige of Temescal before it got hip, leading to a diverse crowd that’s becoming increasingly hard to find in the area. Everyone is united by the same goal: getting some of Genova’s homey, delicious Italian classics, served up by the efficient, tie-wearing staff who gossip with the regulars about mutual friends.\u003c/p>\n\u003cp>That’s why it was especially crushing to read the news that Genova--like so many other Bay Area institutions--\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/01/29/rent-dispute-threatens-closure-of-oaklands-genova-deli/\" target=\"_blank\">might close\u003c/a> because of rising rents. Nothing is final yet, and the owners have confirmed that no matter what happens, their line of pastas will continue to be stocked in their wholesale accounts (which include Berkeley Bowl and Andronico’s). They sell a satisfying egg pasta--pre-cut in their deli case, in a variety of sizes--and an array of ravioli in classic flavors. One of their best is the the spinach and ricotta ravioli, pillowy pockets of chard-flecked ricotta surrounded by olive-green spinach pasta.\u003c/p>\n\u003cfigure id=\"attachment_107517\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/genova2.jpg\" alt=\"Spinach and ricotta ravioli from Genova Delicatessen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107517\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach and ricotta ravioli from Genova Delicatessen. \u003ccite>(Shelby Pope)\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.genovadelioakland.com/\" target=\"_blank\">\u003cstrong>Genova Delicatessen & Ravioli Factory\u003c/strong>\u003c/a>\u003cbr>\n5095 Telegraph Ave, Oakland, CA [\u003ca href=\"https://goo.gl/maps/6kyv2qp1tHm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 652-7401\u003cbr>\nHours: Mon-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Dominics-Original-Genova-Delicatessen-Ravioli-Factory-120013811344306/?fref=ts\" target=\"_blank\">Dominics Original Genova Delicatessen & Ravioli Factory\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chop Your Way to Enlightenment: An Illustrated Guide To Mindful Vegetable Cutting",
"title": "Chop Your Way to Enlightenment: An Illustrated Guide To Mindful Vegetable Cutting",
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"content": "\u003cp>It’s 5:30am and my eyes spring open. I can tell I won’t be able to go back to sleep because my wakeful mind is already playing my “to do list,” “what ifs…” and “why didn’t I” stories on repeat. I roll out of bed and head past the darkened pre-dawn window to my kitchen. \u003c/p>\n\u003cp>From the refrigerator I pull out some carrots, cauliflower, zucchini and kale. From my drawer, I grab a few yams, ginger, garlic and an onion. With my favorite knife in hand, I start chopping the colorful medley of vegetables. As I rhythmically use the blade to transform the yams from whole beings into medium diced cubes, my tangled mind starts to relax. Cutting vegetables is one form of meditation that I practice. The focus, precision and repetition gives my mind the structure it needs to ground into the present moment. The slight element of danger wielding a sharp tool prevents me from getting sucked back into the looping stories that disturbed my sleep. \u003c/p>\n\u003cfigure id=\"attachment_107218\" class=\"wp-caption aligncenter\" style=\"max-width: 985px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/untanglemind_edited-1.jpg\" alt=\"Untangled Mind\" width=\"985\" height=\"1288\" class=\"size-full wp-image-107218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/untanglemind_edited-1.jpg 985w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/untanglemind_edited-1-400x523.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/untanglemind_edited-1-800x1046.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/untanglemind_edited-1-768x1004.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/untanglemind_edited-1-960x1255.jpg 960w\" sizes=\"(max-width: 985px) 100vw, 985px\">\u003cfigcaption class=\"wp-caption-text\">Untangled Mind \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I allow my chopping mediation to unfold until all of the vegetables are perfectly cubed and nestled in bowls and containers along my countertop. I emerge from my veggie-trance and feel calmer, although a bit disoriented.\u003c/p>\n\u003cp>“Well, now what should I do with all of this food?” I glance at the overflowing bowl of carrots and one orange cube seems to whisper, “Soup.” \u003c/p>\n\u003cfigure id=\"attachment_107216\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/soupwhisper.jpg\" alt=\"Carrot Cube whispering\" width=\"1300\" height=\"933\" class=\"size-full wp-image-107216\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/soupwhisper.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soupwhisper-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soupwhisper-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soupwhisper-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soupwhisper-1180x847.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soupwhisper-960x689.jpg 960w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Carrot Cube whispering \"Soup.\" \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course! I start making Sleepless Soup (recipe below), my favorite comforting, cold weather dish, by sautéing the diced onion with olive oil in my trusty silver soup pot. After adding the minced ginger, garlic, assorted vegetables and broth, I turn down the heat and listen to my Sleepless Soup bubble in deep low tones. I take a deep breath as the sky starts to glow with the morning’s light. \u003c/p>\n\u003cfigure id=\"attachment_107215\" class=\"wp-caption aligncenter\" style=\"max-width: 882px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/souppot_edited-1.jpg\" alt=\"Sleepless Soup\" width=\"882\" height=\"1000\" class=\"size-full wp-image-107215\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/souppot_edited-1.jpg 882w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/souppot_edited-1-400x454.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/souppot_edited-1-800x907.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/souppot_edited-1-768x871.jpg 768w\" sizes=\"(max-width: 882px) 100vw, 882px\">\u003cfigcaption class=\"wp-caption-text\">Sleepless Soup \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn’t until I left home after high school and moved to Vancouver to go to college, that I really started cooking. As a longtime vegetable lover, I naturally wanted to make dishes that were rich in these earthly goods. When I began delving into cookbooks, I felt overwhelmed with the strange words that described what I was supposed to do to vegetables. I would call my mother and ask, “Mom, what does chiffonade mean?” After a handful of phone calls and Google searches, I felt more veggie-chopping literate. Fast forward six years: as a food writer and illustrator, food plays a major role in my life. I thought there might be other folks who’d like an introduction or a little refresher to the many ways you can cut up vegetables.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>A few preliminary notes:\u003c/strong> With the first four cuts and dices below you need to square off your vegetables to allow for uniformity. You will end up with a fair amount of waste, but you can put that aside to make soup stock. Make sure you are cutting with a sharp knife.\u003c/p>\n\u003cfigure id=\"attachment_107217\" class=\"wp-caption aligncenter\" style=\"max-width: 1274px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/stickcuts_edited-1.jpg\" alt=\"Julienne or Matchsticks\" width=\"1274\" height=\"946\" class=\"size-full wp-image-107217\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/stickcuts_edited-1.jpg 1274w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/stickcuts_edited-1-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/stickcuts_edited-1-800x594.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/stickcuts_edited-1-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/stickcuts_edited-1-1180x876.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/stickcuts_edited-1-960x713.jpg 960w\" sizes=\"(max-width: 1274px) 100vw, 1274px\">\u003cfigcaption class=\"wp-caption-text\">Julienne or Matchsticks \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Julienne or Matchsticks\u003c/strong>\n\u003cli>The vegetable is cut into long slices that resemble matchsticks. Julienned veggies are often found as a garnish or in stir fries. The size of the matchsticks are 1/16in x 1/16in x 2in. Sometimes “larger julienne” is referred to as allumette with a measurement of 1/8in x 1/8in x 2in.\u003c/li>\n\u003cp>\u003cstrong>Batonnet\u003c/strong> \u003c/p>\n\u003cli>This cut means “little stick” in French and measures 1/4in x 1/4in x 2in.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_107209\" class=\"wp-caption aligncenter\" style=\"max-width: 1089px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/brunoise_edited-1.jpg\" alt=\"The Brunoise Dice\" width=\"1089\" height=\"705\" class=\"size-full wp-image-107209\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/brunoise_edited-1.jpg 1089w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/brunoise_edited-1-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/brunoise_edited-1-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/brunoise_edited-1-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/brunoise_edited-1-960x621.jpg 960w\" sizes=\"(max-width: 1089px) 100vw, 1089px\">\u003cfigcaption class=\"wp-caption-text\">The Brunoise Dice \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>The Brunoise Dice\u003c/strong>\n\u003cli>This cut is just one more step to your julienne. Take your matchsticks and gather them in a bundle, now cut them into equally shaped dice. These are the smallest dices you can have before your veggies turn into a mince. These small dices are used as a garnish or in soups. The size of the brunoise dice is 1/16in x 1/16in x 1/16in.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_107211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/dice_edited-1.jpg\" alt=\"Small, Medium and Large Dice\" width=\"1920\" height=\"1177\" class=\"size-full wp-image-107211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/dice_edited-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dice_edited-1-400x245.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dice_edited-1-800x490.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dice_edited-1-768x471.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dice_edited-1-1440x883.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dice_edited-1-1180x723.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dice_edited-1-960x589.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Small, Medium and Large Dice \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Small, Medium and Large Dice\u003c/strong>\n\u003cli>The small dice is similar to the brunoise, but slightly larger 1/8in x 1/8in x 1/8in.\u003c/li>\n\u003cli>The medium dice is created by slicing your batonnet into cubes 1/4in x 1/4in x 1/4in.\u003c/li>\n\u003cli>The large dice, also known as macedoine, is great for stews and slow-cooked dishes. It can also be used for slicing large fruit like melon 1/2in x 1/2in x 1/2in.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_107214\" class=\"wp-caption aligncenter\" style=\"max-width: 1225px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/rondelle_edited-1.jpg\" alt=\"Rondelle or “rounds”\" width=\"1225\" height=\"797\" class=\"size-full wp-image-107214\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/rondelle_edited-1.jpg 1225w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rondelle_edited-1-400x260.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rondelle_edited-1-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rondelle_edited-1-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rondelle_edited-1-1180x768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rondelle_edited-1-960x625.jpg 960w\" sizes=\"(max-width: 1225px) 100vw, 1225px\">\u003cfigcaption class=\"wp-caption-text\">Rondelle or “rounds” \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Rondelle or “rounds”\u003c/strong>\n\u003cli>This cut is made by slicing your vegetable into coins. It is used with vegetables such as cucumbers, parsnips, carrots and zucchinis. These can be used as garnish or in soups and stews.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_107210\" class=\"wp-caption aligncenter\" style=\"max-width: 1250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chiffonade_edited-1.jpg\" alt=\"Chiffonade\" width=\"1250\" height=\"940\" class=\"size-full wp-image-107210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chiffonade_edited-1.jpg 1250w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chiffonade_edited-1-400x301.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chiffonade_edited-1-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chiffonade_edited-1-768x578.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chiffonade_edited-1-1180x887.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chiffonade_edited-1-960x722.jpg 960w\" sizes=\"(max-width: 1250px) 100vw, 1250px\">\u003cfigcaption class=\"wp-caption-text\">Chiffonade \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Chiffonade\u003c/strong>\n\u003cli>“Chiffon” means rag in French. The chiffonade cut is used for fresh herbs and leafy vegetables. You first scrunch the leaves together and roll them into a tube. Then take your knife and slice them thinly into fine ribbons.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_107213\" class=\"wp-caption aligncenter\" style=\"max-width: 1079px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/mince_edited-1.jpg\" alt=\"Mince\" width=\"1079\" height=\"1238\" class=\"size-full wp-image-107213\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/mince_edited-1.jpg 1079w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/mince_edited-1-400x459.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/mince_edited-1-800x918.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/mince_edited-1-768x881.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/mince_edited-1-960x1101.jpg 960w\" sizes=\"(max-width: 1079px) 100vw, 1079px\">\u003cfigcaption class=\"wp-caption-text\">Mince \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Mince\u003c/strong>\n\u003cli>To mince your vegetable, first cut it into thin strips and dice the strips. Now place one hand at the handle of your knife and the other at the top of the blunt edge of the blade. Continue to chop your ingredient smaller and smaller by using the tip of the blade as a pivot point and move the knife from side to side. Repeatedly gather the vegetable together in the middle of your cutting board to allow for consistent minces.\u003c/li>\n\u003c/ul>\n\u003cp>My impatient college sophomore self wondered “Why do recipes instruct me to chop vegetables in a range of specific forms? Can’t I just chop them any old way?” Experience has taught me the benefit of chopping vegetables to a uniform size promotes an even and reliable cooking time, especially for soups, stews and stir-fries. Though chopping vegetables in a precise manner creates more waste, the odds and ends are perfect for soup stock. I always keep a bag in the freezer with veggie scraps. \u003c/p>\n\u003cp>As a cook and an artist, aesthetics are important to me. Cutting vegetables in intentional ways visually enhances the appearance of a dish.\u003c/p>\n\u003cp>And ultimately, chopping vegetables mindfully brings meditation into the kitchen. Yes, these ways of cutting may be more time-intensive, however, I see it as time to untangle my mind and focus on the moment. And who knows, maybe my time spent dicing carrots is actually bringing me closer to enlightenment. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/bodhitree_edited-1.jpg\" alt=\"Vegetable awakening under the Bodhi Tree\" width=\"1738\" height=\"1518\" class=\"aligncenter size-full wp-image-107208\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/bodhitree_edited-1.jpg 1738w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bodhitree_edited-1-400x349.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bodhitree_edited-1-800x699.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bodhitree_edited-1-768x671.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bodhitree_edited-1-1440x1258.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bodhitree_edited-1-1180x1031.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bodhitree_edited-1-960x838.jpg 960w\" sizes=\"(max-width: 1738px) 100vw, 1738px\">\u003c/p>\n\u003ch3>Recipe for Sleepless Soup\u003c/h3>\n\u003cp> \u003cem>Adapted from a recipe by my lovely friend, Sarah Kagan\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 Tablespoons olive oil\u003c/li>\n\u003cli>1 onion, medium dice\u003c/li>\n\u003cli>5 cloves of garlic, minced\u003c/li>\n\u003cli>1/2 inch fresh ginger, peeled and minced\u003c/li>\n\u003cli>1/4- 1/2 head cauliflower chopped in florets\u003c/li>\n\u003cli>3 sweet potatoes, medium dice\u003c/li>\n\u003cli>2 zucchini in roulettes\u003c/li>\n\u003cli>4 carrots in roulettes\u003c/li>\n\u003cli>1 bunch kale chiffonade\u003c/li>\n\u003cli>1 can chickpeas, drained and rinsed\u003c/li>\n\u003cli>8 cups veggie broth\u003c/li>\n\u003cli>2 Tablespoons cumin\u003c/li>\n\u003cli>1 1/2 Tablespoons turmeric\u003c/li>\n\u003cli>1 Tablespoon curry powder\u003c/li>\n\u003cli>1/2 Tablespoon cinnamon\u003c/li>\n\u003cli>salt to taste\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large soup pot, sauté the onions in olive oil on medium heat until translucent (about 4-5 min).\u003c/li>\n\u003cli>Add ginger and garlic and cook for another minute or so. Add all the remaining vegetables except the kale, and sauté for 5 minutes stirring frequently.\u003c/li>\n\u003cli>Add the broth and spices, bring to a brief boil, turn heat to low, cover and simmer everything until veggies are tender about 15-20 minutes.\u003c/li>\n\u003cli>Add the chickpeas halfway through.\u003c/li>\n\u003cli>Taste broth and add salt to taste.\u003c/li>\n\u003cli>Just before you're ready to serve, sprinkle in the chopped kale and cook 2 minutes until tender.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Sleepless Soup\u003c/strong> is very forgiving and can be used with any veggies on hand like broccoli, potatoes, squash, spinach, green beans -- be creative! \u003c/p>\n\u003cul>\n\u003cstrong>References:\u003c/strong>\n\u003cli>\u003ca href=\"http://theculinarycook.com/knife-skills-different-types-of-cuts/\" target=\"_blank\">Knife Skills: Different Types of Cuts\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://vegetabelecuttingstyle.blogspot.com/2011/11/cutting-styles-these-are-cutting-styles.html\" target=\"_blank\">Types Of Vegetable Cutting...Cutting Styles\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.howtocookmeat.com/techniques/\" target=\"_blank\">How To Cook Meat: Techniques - Prepping Vegetables\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s 5:30am and my eyes spring open. I can tell I won’t be able to go back to sleep because my wakeful mind is already playing my “to do list,” “what ifs…” and “why didn’t I” stories on repeat. I roll out of bed and head past the darkened pre-dawn window to my kitchen. \u003c/p>\n\u003cp>From the refrigerator I pull out some carrots, cauliflower, zucchini and kale. From my drawer, I grab a few yams, ginger, garlic and an onion. With my favorite knife in hand, I start chopping the colorful medley of vegetables. As I rhythmically use the blade to transform the yams from whole beings into medium diced cubes, my tangled mind starts to relax. Cutting vegetables is one form of meditation that I practice. The focus, precision and repetition gives my mind the structure it needs to ground into the present moment. The slight element of danger wielding a sharp tool prevents me from getting sucked back into the looping stories that disturbed my sleep. \u003c/p>\n\u003cfigure id=\"attachment_107218\" class=\"wp-caption aligncenter\" style=\"max-width: 985px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/untanglemind_edited-1.jpg\" alt=\"Untangled Mind\" width=\"985\" height=\"1288\" class=\"size-full wp-image-107218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/untanglemind_edited-1.jpg 985w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/untanglemind_edited-1-400x523.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/untanglemind_edited-1-800x1046.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/untanglemind_edited-1-768x1004.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/untanglemind_edited-1-960x1255.jpg 960w\" sizes=\"(max-width: 985px) 100vw, 985px\">\u003cfigcaption class=\"wp-caption-text\">Untangled Mind \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I allow my chopping mediation to unfold until all of the vegetables are perfectly cubed and nestled in bowls and containers along my countertop. I emerge from my veggie-trance and feel calmer, although a bit disoriented.\u003c/p>\n\u003cp>“Well, now what should I do with all of this food?” I glance at the overflowing bowl of carrots and one orange cube seems to whisper, “Soup.” \u003c/p>\n\u003cfigure id=\"attachment_107216\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/soupwhisper.jpg\" alt=\"Carrot Cube whispering\" width=\"1300\" height=\"933\" class=\"size-full wp-image-107216\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/soupwhisper.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soupwhisper-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soupwhisper-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soupwhisper-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soupwhisper-1180x847.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soupwhisper-960x689.jpg 960w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Carrot Cube whispering \"Soup.\" \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course! I start making Sleepless Soup (recipe below), my favorite comforting, cold weather dish, by sautéing the diced onion with olive oil in my trusty silver soup pot. After adding the minced ginger, garlic, assorted vegetables and broth, I turn down the heat and listen to my Sleepless Soup bubble in deep low tones. I take a deep breath as the sky starts to glow with the morning’s light. \u003c/p>\n\u003cfigure id=\"attachment_107215\" class=\"wp-caption aligncenter\" style=\"max-width: 882px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/souppot_edited-1.jpg\" alt=\"Sleepless Soup\" width=\"882\" height=\"1000\" class=\"size-full wp-image-107215\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/souppot_edited-1.jpg 882w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/souppot_edited-1-400x454.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/souppot_edited-1-800x907.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/souppot_edited-1-768x871.jpg 768w\" sizes=\"(max-width: 882px) 100vw, 882px\">\u003cfigcaption class=\"wp-caption-text\">Sleepless Soup \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn’t until I left home after high school and moved to Vancouver to go to college, that I really started cooking. As a longtime vegetable lover, I naturally wanted to make dishes that were rich in these earthly goods. When I began delving into cookbooks, I felt overwhelmed with the strange words that described what I was supposed to do to vegetables. I would call my mother and ask, “Mom, what does chiffonade mean?” After a handful of phone calls and Google searches, I felt more veggie-chopping literate. Fast forward six years: as a food writer and illustrator, food plays a major role in my life. I thought there might be other folks who’d like an introduction or a little refresher to the many ways you can cut up vegetables.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A few preliminary notes:\u003c/strong> With the first four cuts and dices below you need to square off your vegetables to allow for uniformity. You will end up with a fair amount of waste, but you can put that aside to make soup stock. Make sure you are cutting with a sharp knife.\u003c/p>\n\u003cfigure id=\"attachment_107217\" class=\"wp-caption aligncenter\" style=\"max-width: 1274px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/stickcuts_edited-1.jpg\" alt=\"Julienne or Matchsticks\" width=\"1274\" height=\"946\" class=\"size-full wp-image-107217\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/stickcuts_edited-1.jpg 1274w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/stickcuts_edited-1-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/stickcuts_edited-1-800x594.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/stickcuts_edited-1-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/stickcuts_edited-1-1180x876.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/stickcuts_edited-1-960x713.jpg 960w\" sizes=\"(max-width: 1274px) 100vw, 1274px\">\u003cfigcaption class=\"wp-caption-text\">Julienne or Matchsticks \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Julienne or Matchsticks\u003c/strong>\n\u003cli>The vegetable is cut into long slices that resemble matchsticks. Julienned veggies are often found as a garnish or in stir fries. The size of the matchsticks are 1/16in x 1/16in x 2in. Sometimes “larger julienne” is referred to as allumette with a measurement of 1/8in x 1/8in x 2in.\u003c/li>\n\u003cp>\u003cstrong>Batonnet\u003c/strong> \u003c/p>\n\u003cli>This cut means “little stick” in French and measures 1/4in x 1/4in x 2in.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_107209\" class=\"wp-caption aligncenter\" style=\"max-width: 1089px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/brunoise_edited-1.jpg\" alt=\"The Brunoise Dice\" width=\"1089\" height=\"705\" class=\"size-full wp-image-107209\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/brunoise_edited-1.jpg 1089w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/brunoise_edited-1-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/brunoise_edited-1-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/brunoise_edited-1-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/brunoise_edited-1-960x621.jpg 960w\" sizes=\"(max-width: 1089px) 100vw, 1089px\">\u003cfigcaption class=\"wp-caption-text\">The Brunoise Dice \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>The Brunoise Dice\u003c/strong>\n\u003cli>This cut is just one more step to your julienne. Take your matchsticks and gather them in a bundle, now cut them into equally shaped dice. These are the smallest dices you can have before your veggies turn into a mince. These small dices are used as a garnish or in soups. The size of the brunoise dice is 1/16in x 1/16in x 1/16in.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_107211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/dice_edited-1.jpg\" alt=\"Small, Medium and Large Dice\" width=\"1920\" height=\"1177\" class=\"size-full wp-image-107211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/dice_edited-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dice_edited-1-400x245.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dice_edited-1-800x490.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dice_edited-1-768x471.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dice_edited-1-1440x883.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dice_edited-1-1180x723.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dice_edited-1-960x589.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Small, Medium and Large Dice \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Small, Medium and Large Dice\u003c/strong>\n\u003cli>The small dice is similar to the brunoise, but slightly larger 1/8in x 1/8in x 1/8in.\u003c/li>\n\u003cli>The medium dice is created by slicing your batonnet into cubes 1/4in x 1/4in x 1/4in.\u003c/li>\n\u003cli>The large dice, also known as macedoine, is great for stews and slow-cooked dishes. It can also be used for slicing large fruit like melon 1/2in x 1/2in x 1/2in.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_107214\" class=\"wp-caption aligncenter\" style=\"max-width: 1225px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/rondelle_edited-1.jpg\" alt=\"Rondelle or “rounds”\" width=\"1225\" height=\"797\" class=\"size-full wp-image-107214\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/rondelle_edited-1.jpg 1225w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rondelle_edited-1-400x260.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rondelle_edited-1-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rondelle_edited-1-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rondelle_edited-1-1180x768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rondelle_edited-1-960x625.jpg 960w\" sizes=\"(max-width: 1225px) 100vw, 1225px\">\u003cfigcaption class=\"wp-caption-text\">Rondelle or “rounds” \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Rondelle or “rounds”\u003c/strong>\n\u003cli>This cut is made by slicing your vegetable into coins. It is used with vegetables such as cucumbers, parsnips, carrots and zucchinis. These can be used as garnish or in soups and stews.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_107210\" class=\"wp-caption aligncenter\" style=\"max-width: 1250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chiffonade_edited-1.jpg\" alt=\"Chiffonade\" width=\"1250\" height=\"940\" class=\"size-full wp-image-107210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chiffonade_edited-1.jpg 1250w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chiffonade_edited-1-400x301.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chiffonade_edited-1-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chiffonade_edited-1-768x578.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chiffonade_edited-1-1180x887.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chiffonade_edited-1-960x722.jpg 960w\" sizes=\"(max-width: 1250px) 100vw, 1250px\">\u003cfigcaption class=\"wp-caption-text\">Chiffonade \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Chiffonade\u003c/strong>\n\u003cli>“Chiffon” means rag in French. The chiffonade cut is used for fresh herbs and leafy vegetables. You first scrunch the leaves together and roll them into a tube. Then take your knife and slice them thinly into fine ribbons.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_107213\" class=\"wp-caption aligncenter\" style=\"max-width: 1079px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/mince_edited-1.jpg\" alt=\"Mince\" width=\"1079\" height=\"1238\" class=\"size-full wp-image-107213\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/mince_edited-1.jpg 1079w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/mince_edited-1-400x459.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/mince_edited-1-800x918.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/mince_edited-1-768x881.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/mince_edited-1-960x1101.jpg 960w\" sizes=\"(max-width: 1079px) 100vw, 1079px\">\u003cfigcaption class=\"wp-caption-text\">Mince \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Mince\u003c/strong>\n\u003cli>To mince your vegetable, first cut it into thin strips and dice the strips. Now place one hand at the handle of your knife and the other at the top of the blunt edge of the blade. Continue to chop your ingredient smaller and smaller by using the tip of the blade as a pivot point and move the knife from side to side. Repeatedly gather the vegetable together in the middle of your cutting board to allow for consistent minces.\u003c/li>\n\u003c/ul>\n\u003cp>My impatient college sophomore self wondered “Why do recipes instruct me to chop vegetables in a range of specific forms? Can’t I just chop them any old way?” Experience has taught me the benefit of chopping vegetables to a uniform size promotes an even and reliable cooking time, especially for soups, stews and stir-fries. Though chopping vegetables in a precise manner creates more waste, the odds and ends are perfect for soup stock. I always keep a bag in the freezer with veggie scraps. \u003c/p>\n\u003cp>As a cook and an artist, aesthetics are important to me. Cutting vegetables in intentional ways visually enhances the appearance of a dish.\u003c/p>\n\u003cp>And ultimately, chopping vegetables mindfully brings meditation into the kitchen. Yes, these ways of cutting may be more time-intensive, however, I see it as time to untangle my mind and focus on the moment. And who knows, maybe my time spent dicing carrots is actually bringing me closer to enlightenment. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/bodhitree_edited-1.jpg\" alt=\"Vegetable awakening under the Bodhi Tree\" width=\"1738\" height=\"1518\" class=\"aligncenter size-full wp-image-107208\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/bodhitree_edited-1.jpg 1738w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bodhitree_edited-1-400x349.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bodhitree_edited-1-800x699.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bodhitree_edited-1-768x671.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bodhitree_edited-1-1440x1258.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bodhitree_edited-1-1180x1031.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bodhitree_edited-1-960x838.jpg 960w\" sizes=\"(max-width: 1738px) 100vw, 1738px\">\u003c/p>\n\u003ch3>Recipe for Sleepless Soup\u003c/h3>\n\u003cp> \u003cem>Adapted from a recipe by my lovely friend, Sarah Kagan\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 Tablespoons olive oil\u003c/li>\n\u003cli>1 onion, medium dice\u003c/li>\n\u003cli>5 cloves of garlic, minced\u003c/li>\n\u003cli>1/2 inch fresh ginger, peeled and minced\u003c/li>\n\u003cli>1/4- 1/2 head cauliflower chopped in florets\u003c/li>\n\u003cli>3 sweet potatoes, medium dice\u003c/li>\n\u003cli>2 zucchini in roulettes\u003c/li>\n\u003cli>4 carrots in roulettes\u003c/li>\n\u003cli>1 bunch kale chiffonade\u003c/li>\n\u003cli>1 can chickpeas, drained and rinsed\u003c/li>\n\u003cli>8 cups veggie broth\u003c/li>\n\u003cli>2 Tablespoons cumin\u003c/li>\n\u003cli>1 1/2 Tablespoons turmeric\u003c/li>\n\u003cli>1 Tablespoon curry powder\u003c/li>\n\u003cli>1/2 Tablespoon cinnamon\u003c/li>\n\u003cli>salt to taste\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large soup pot, sauté the onions in olive oil on medium heat until translucent (about 4-5 min).\u003c/li>\n\u003cli>Add ginger and garlic and cook for another minute or so. Add all the remaining vegetables except the kale, and sauté for 5 minutes stirring frequently.\u003c/li>\n\u003cli>Add the broth and spices, bring to a brief boil, turn heat to low, cover and simmer everything until veggies are tender about 15-20 minutes.\u003c/li>\n\u003cli>Add the chickpeas halfway through.\u003c/li>\n\u003cli>Taste broth and add salt to taste.\u003c/li>\n\u003cli>Just before you're ready to serve, sprinkle in the chopped kale and cook 2 minutes until tender.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sleepless Soup\u003c/strong> is very forgiving and can be used with any veggies on hand like broccoli, potatoes, squash, spinach, green beans -- be creative! \u003c/p>\n\u003cul>\n\u003cstrong>References:\u003c/strong>\n\u003cli>\u003ca href=\"http://theculinarycook.com/knife-skills-different-types-of-cuts/\" target=\"_blank\">Knife Skills: Different Types of Cuts\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://vegetabelecuttingstyle.blogspot.com/2011/11/cutting-styles-these-are-cutting-styles.html\" target=\"_blank\">Types Of Vegetable Cutting...Cutting Styles\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.howtocookmeat.com/techniques/\" target=\"_blank\">How To Cook Meat: Techniques - Prepping Vegetables\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Dim Sum Restaurants South of San Francisco",
"title": "Bay Area Bites Guide to 5 Favorite Dim Sum Restaurants South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A special Cantonese cuisine characterized by small plates of steamed, fried, or baked specialties served alongside hot tea, dim sum is a unique dining experience and a delicious way to celebrate the Chinese New Year. The hustle and bustle of servers pushing carts full of steamer baskets past your table can be overwhelming, but the hunt for your favorite dishes makes it a delicious adventure. While Chinatown in San Francisco may seem like the obvious place to visit, there are several excellent dim sum restaurants in the South Bay Area and along the peninsula. Here is our list of 5 favorite dim sum restaurants South of San Francisco. If we missed your favorite, please be sure to let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/KoiShrimpDumpling.jpg\" alt=\"Steamed shrimp dumplings at Koi Palace.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steamed shrimp dumplings at Koi Palace. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A visit to \u003cstrong>Koi Palace\u003c/strong> is a must for any proclaimed Bay Area dim sum fan. Arrive for brunch on the weekend and be prepared to wait for up to an hour to be seated at this bustling, elegant dim sum restaurant. The popular Shanghai steamed dumpling sampler features a colorful collection of steamed pork dumplings in flavors ranging from fresh beets to a luxurious black truffle. Seafood fans will enjoy the plump steamed shrimp dumplings topped with a salty and spicy XO sauce. Prized abalone is also served in several different preparations.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106939,106938,106937,106942,106940\"]\u003c/p>\n\u003cp>\u003ca href=\"http://koipalace.com/\" target=\"_blank\">\u003cstrong>Koi Palace\u003c/strong>\u003c/a>\u003cbr>\n365 Gellert Blvd. [\u003ca href=\"https://goo.gl/5za4H0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nDaly City, CA 94015\u003cbr>\nPh: (650) 992-9000\u003cbr>\nHours: Mon-Thu 11am-2:30pm, 5-9:30pm; Fri 11am-2:30pm, 5-10pm; Sat 10am-3pm, 5-10pm; Sun 9am-3pm, 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/koipalace/?fref=ts\" target=\"_blank\">Koi Palace\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Koi_Palace\" target=\"_blank\">@Koi_Palace\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/TaiPanPorkDumpling.jpg\" alt=\"Pork and dried shrimp dumplings at Tai Pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork and dried shrimp dumplings at Tai Pan. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With white linen tablecloths and fine Chinese art setting the atmosphere, \u003cstrong>Tai Pan\u003c/strong> is a relaxing and elegant alternative to the typically boisterous dim sum restaurants. There are no dim sum carts at Tai Pan. Instead, you tally your selections on a menu card and enjoy freshly prepared dishes delivered from the kitchen to your table. The glorious rice puff with sweet and savory minced pork in gravy is a must-have dish; as are the flavorful pork and dried shrimp dumplings with minced pork, salty dried shrimp, green onions, and peanuts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106962,106965,106963,106966,106961\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.taipanpaloalto.com/\" target=\"_blank\">\u003cstrong>Tai Pan\u003c/strong>\u003c/a>\u003cbr>\n560 Waverley St. [\u003ca href=\"https://goo.gl/L3mffc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 329-9168\u003cbr>\nHours: Mon-Sun 11am-3pm, 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Tai-Pan-Palo-Alto-110890217813/?fref=ts\" target=\"_blank\">Tai Pan Palo Alto\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106960\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ShanghaiSpicyDumpling.jpg\" alt=\"Steamed pork dumplings in a spicy peanut sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steamed pork dumplings in a spicy peanut sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dumplings and buns at this small Chinese restaurant in Millbrae has earned \u003cstrong>Shanghai Dumpling Shop\u003c/strong> recommendations from both the Michelin Guide and Zagat, as well as numerous accolades from local newspapers and magazines. The most popular item on the menu are the pork Shanghai steamed dumplings, which arrive in a steamer basket with soup spoons necessary to catch the five spice flavored broth as you sink your teeth into the tasty morsels. Also popular are the large soy braised “lion head” beef meatball, steamed dumplings in a spicy peanut sauce, and pan-fried pork buns.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106957,106958,106959,106956\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-shop-millbrae\" target=\"_blank\">\u003cstrong>Shanghai Dumpling Shop\u003c/strong>\u003c/a>\u003cbr>\n455 Broadway [\u003ca href=\"https://goo.gl/T1E4lZ\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMillbrae, CA 94030\u003cbr>\nPh: (650) 697-0682\u003cbr>\nHours: Mon-Sun 11am-3pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Shanghai-Dumpling-Shop/139518166090838?fref=ts\" target=\"_blank\">Shanghai Dumpling Shop\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SeafoodHarborShrimp.jpg\" alt=\"Fried shrimp balls at Saigon Seafood Harbor Restaurant.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried shrimp balls at Saigon Seafood Harbor Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Saigon Seafood Harbor Restaurant\u003c/strong> is located in an unassuming shopping mall in Sunnyvale. However, on weekends the crowds for dim sum overflows into the parking lot as guests endure a long wait to be seated. Tables are packed close together inside the bustling restaurant but the dim sum selections are delicious. Popular items include sweet shrimp dumpling wrapped in sticky rice; shrimp dumplings in a deep-fried crispy shell, sticky rice with diced chicken steamed in a lotus leaf; and the sweet and fluffy “snow mountain” taro buns for dessert.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106949,106950,106951,106953,106954,106955\"]\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/saigon-seafood-harbor-restaurant-sunnyvale\" target=\"_blank\">\u003cstrong>Saigon Seafood Harbor Restaurant\u003c/strong>\u003c/a>\u003cbr>\n1135 Lawrence Expy. [\u003ca href=\"https://goo.gl/rgvbDI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94089\u003cbr>\nPh: (408) 734-2828\u003cbr>\nHours: Mon-Fri 11am-2:30pm, 5-9:30pm; Sat-Sun 10am-3pm, 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hongkong-Saigon-Restaurant/156621817695579\" target=\"_blank\">Hong Kong Saigon Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/OceanDelightChives.jpg\" alt=\"Pan-fried chive and shrimp dumplings at Ocean Delight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pan-fried chive and shrimp dumplings at Ocean Delight. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ocean Delight\u003c/strong> in South San Jose serves traditional dim sum favorites as well as a full menu of Chinese seafood specialties. Steamed, fried, and braised dishes are served from a number of carts that circle the dining room. Compared to other Bay Area dim sum restaurants, Ocean Delight remains busy but not overwhelming during weekend brunch hours. Personal favorites on the menu include the pan-fried chive and shrimp dumplings, steamed shrimp and crab dumplings, shrimp stuffed mushrooms, and fried shrimp stuffed eggplant in a sweet and savory black bean sauce.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106943,106945,106946,106947,106948\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.myoceandelight.com/site/\" target=\"_blank\">\u003cstrong>Ocean Delight\u003c/strong>\u003c/a>\u003cbr>\n5400 Monterey St. [\u003ca href=\"https://goo.gl/8MsLRV\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95111\u003cbr>\nPh: (408) 281-3838\u003cbr>\nHours: Mon-Fri 10:30am-9:30pm; Sat 9am-10pm; Sun 9am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Ocean-Delight-115759425120849/?fref=ts\" target=\"_blank\">Ocean Delight Dim Sum Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "Best enjoyed among a table of friends, dim sum is an edible adventure featuring bite-sized steamed, fried, or baked Cantonese specialties. This guide highlights 5 favorite dim sum restaurants found south of San Francisco. ",
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"description": "Best enjoyed among a table of friends, dim sum is an edible adventure featuring bite-sized steamed, fried, or baked Cantonese specialties. This guide highlights 5 favorite dim sum restaurants found south of San Francisco. ",
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"headline": "Bay Area Bites Guide to 5 Favorite Dim Sum Restaurants South of San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A special Cantonese cuisine characterized by small plates of steamed, fried, or baked specialties served alongside hot tea, dim sum is a unique dining experience and a delicious way to celebrate the Chinese New Year. The hustle and bustle of servers pushing carts full of steamer baskets past your table can be overwhelming, but the hunt for your favorite dishes makes it a delicious adventure. While Chinatown in San Francisco may seem like the obvious place to visit, there are several excellent dim sum restaurants in the South Bay Area and along the peninsula. Here is our list of 5 favorite dim sum restaurants South of San Francisco. If we missed your favorite, please be sure to let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/KoiShrimpDumpling.jpg\" alt=\"Steamed shrimp dumplings at Koi Palace.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steamed shrimp dumplings at Koi Palace. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A visit to \u003cstrong>Koi Palace\u003c/strong> is a must for any proclaimed Bay Area dim sum fan. Arrive for brunch on the weekend and be prepared to wait for up to an hour to be seated at this bustling, elegant dim sum restaurant. The popular Shanghai steamed dumpling sampler features a colorful collection of steamed pork dumplings in flavors ranging from fresh beets to a luxurious black truffle. Seafood fans will enjoy the plump steamed shrimp dumplings topped with a salty and spicy XO sauce. Prized abalone is also served in several different preparations.\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://koipalace.com/\" target=\"_blank\">\u003cstrong>Koi Palace\u003c/strong>\u003c/a>\u003cbr>\n365 Gellert Blvd. [\u003ca href=\"https://goo.gl/5za4H0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nDaly City, CA 94015\u003cbr>\nPh: (650) 992-9000\u003cbr>\nHours: Mon-Thu 11am-2:30pm, 5-9:30pm; Fri 11am-2:30pm, 5-10pm; Sat 10am-3pm, 5-10pm; Sun 9am-3pm, 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/koipalace/?fref=ts\" target=\"_blank\">Koi Palace\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Koi_Palace\" target=\"_blank\">@Koi_Palace\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/TaiPanPorkDumpling.jpg\" alt=\"Pork and dried shrimp dumplings at Tai Pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork and dried shrimp dumplings at Tai Pan. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With white linen tablecloths and fine Chinese art setting the atmosphere, \u003cstrong>Tai Pan\u003c/strong> is a relaxing and elegant alternative to the typically boisterous dim sum restaurants. There are no dim sum carts at Tai Pan. Instead, you tally your selections on a menu card and enjoy freshly prepared dishes delivered from the kitchen to your table. The glorious rice puff with sweet and savory minced pork in gravy is a must-have dish; as are the flavorful pork and dried shrimp dumplings with minced pork, salty dried shrimp, green onions, and peanuts.\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.taipanpaloalto.com/\" target=\"_blank\">\u003cstrong>Tai Pan\u003c/strong>\u003c/a>\u003cbr>\n560 Waverley St. [\u003ca href=\"https://goo.gl/L3mffc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 329-9168\u003cbr>\nHours: Mon-Sun 11am-3pm, 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Tai-Pan-Palo-Alto-110890217813/?fref=ts\" target=\"_blank\">Tai Pan Palo Alto\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106960\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ShanghaiSpicyDumpling.jpg\" alt=\"Steamed pork dumplings in a spicy peanut sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steamed pork dumplings in a spicy peanut sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dumplings and buns at this small Chinese restaurant in Millbrae has earned \u003cstrong>Shanghai Dumpling Shop\u003c/strong> recommendations from both the Michelin Guide and Zagat, as well as numerous accolades from local newspapers and magazines. The most popular item on the menu are the pork Shanghai steamed dumplings, which arrive in a steamer basket with soup spoons necessary to catch the five spice flavored broth as you sink your teeth into the tasty morsels. Also popular are the large soy braised “lion head” beef meatball, steamed dumplings in a spicy peanut sauce, and pan-fried pork buns.\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/shanghai-dumpling-shop-millbrae\" target=\"_blank\">\u003cstrong>Shanghai Dumpling Shop\u003c/strong>\u003c/a>\u003cbr>\n455 Broadway [\u003ca href=\"https://goo.gl/T1E4lZ\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMillbrae, CA 94030\u003cbr>\nPh: (650) 697-0682\u003cbr>\nHours: Mon-Sun 11am-3pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Shanghai-Dumpling-Shop/139518166090838?fref=ts\" target=\"_blank\">Shanghai Dumpling Shop\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SeafoodHarborShrimp.jpg\" alt=\"Fried shrimp balls at Saigon Seafood Harbor Restaurant.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried shrimp balls at Saigon Seafood Harbor Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Saigon Seafood Harbor Restaurant\u003c/strong> is located in an unassuming shopping mall in Sunnyvale. However, on weekends the crowds for dim sum overflows into the parking lot as guests endure a long wait to be seated. Tables are packed close together inside the bustling restaurant but the dim sum selections are delicious. Popular items include sweet shrimp dumpling wrapped in sticky rice; shrimp dumplings in a deep-fried crispy shell, sticky rice with diced chicken steamed in a lotus leaf; and the sweet and fluffy “snow mountain” taro buns for dessert.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/saigon-seafood-harbor-restaurant-sunnyvale\" target=\"_blank\">\u003cstrong>Saigon Seafood Harbor Restaurant\u003c/strong>\u003c/a>\u003cbr>\n1135 Lawrence Expy. [\u003ca href=\"https://goo.gl/rgvbDI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94089\u003cbr>\nPh: (408) 734-2828\u003cbr>\nHours: Mon-Fri 11am-2:30pm, 5-9:30pm; Sat-Sun 10am-3pm, 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hongkong-Saigon-Restaurant/156621817695579\" target=\"_blank\">Hong Kong Saigon Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/OceanDelightChives.jpg\" alt=\"Pan-fried chive and shrimp dumplings at Ocean Delight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pan-fried chive and shrimp dumplings at Ocean Delight. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ocean Delight\u003c/strong> in South San Jose serves traditional dim sum favorites as well as a full menu of Chinese seafood specialties. Steamed, fried, and braised dishes are served from a number of carts that circle the dining room. Compared to other Bay Area dim sum restaurants, Ocean Delight remains busy but not overwhelming during weekend brunch hours. Personal favorites on the menu include the pan-fried chive and shrimp dumplings, steamed shrimp and crab dumplings, shrimp stuffed mushrooms, and fried shrimp stuffed eggplant in a sweet and savory black bean sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.myoceandelight.com/site/\" target=\"_blank\">\u003cstrong>Ocean Delight\u003c/strong>\u003c/a>\u003cbr>\n5400 Monterey St. [\u003ca href=\"https://goo.gl/8MsLRV\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95111\u003cbr>\nPh: (408) 281-3838\u003cbr>\nHours: Mon-Fri 10:30am-9:30pm; Sat 9am-10pm; Sun 9am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Ocean-Delight-115759425120849/?fref=ts\" target=\"_blank\">Ocean Delight Dim Sum Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Craving Breakfast Hash? BAB Reviews 6 East Bay Spots Serving Up This Classic Dish",
"title": "Craving Breakfast Hash? BAB Reviews 6 East Bay Spots Serving Up This Classic Dish",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Hashes don’t get the same kind of love as other breakfast and brunch foods. They’re not as decadent as pancakes, as 90s-nostalgic as Benedicts, or as Instagram-worthy as a $10 slice of avocado toast. That’s unfair, because--at least in the East Bay--they’re consistently one of the most satisfying dishes on the menu. Just think of the random-but-good dishes you’ve made from throwing together whatever is about to go bad into a skillet and putting an egg on top. That alchemy is magnified in the restaurant kitchen, where chefs can stretch their creativity in ways not afforded by yet another pancake dish. Here are five hashes we tried in Oakland and one in Berkeley. And if we didn’t include your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2795.jpg\" alt=\"Corned beef hash at Cafe M\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Corned beef hash at Cafe M \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fourth Street’s \u003cstrong>Cafe M\u003c/strong> features a large breakfast menu that focuses on standards with several interesting flourishes: cinnamon-twist stuffed French toast, “Aztec” pulled pork in the huevos rancheros, blue corn pancakes. Their corn beef hash--a pretty, Christmas-y riot of red and green-- follows the same pattern, taking the familiar dish and adding thoughtful tweaks: the potatoes are thinly sliced instead of cubed, the bell peppers are charred, the corned beef cut into huge, tender chunks that more resemble ham. Those charred peppers--there are so many of them!--make it an almost peculiarly sweet dish, although the sweetness is tempered by the aggressive bite of two types of onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafemberkeley.net/\" target=\"_blank\">\u003cstrong>Cafe M\u003c/strong>\u003c/a>\u003cbr>\n1799 Fourth St #F [\u003ca href=\"https://goo.gl/maps/wypVmVErkAT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 526-4429\u003cbr>\nHours: Mon-Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cafe-M-in-Berkeley-CA-150151871691500/\" target=\"_blank\">Cafe M in Berkeley, CA\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2801.jpg\" alt=\"Tempeh hash at Portal\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tempeh hash at Portal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically like the food at Oakland’s \u003cstrong>Portal\u003c/strong>, and I (obviously) like hashes. So when I saw a maple tempeh hash on their menu, it sounded intriguing--I even like tempeh!--and I ordered it. What I got was a savory tempeh hash with nothing maple-y or sweet about it. Even setting the false advertising aside, it’s a miss. Large chunks of crispy tempeh are flecked with caraway and a pitiful amount of green onions. Perfectly poached eggs added a welcome richness to the dry tempeh, but the flavor of almost--burnt tempeh distracted. I’ve heard that their previous versions of this dish were better--tempeh and goat cheese sounds like a much better combination--but for now, I’d stick with their vegetable garbage bread for your vegetarian brunch needs.\u003c/p>\n\u003cp>\u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">\u003cstrong>Portal\u003c/strong>\u003c/a>\u003cbr>\n1611 2nd Ave [\u003ca href=\"https://goo.gl/maps/4zcquiEsdan\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 663-7678\u003cbr>\nHours: Closed Monday; Tue-Sat 11am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Portal-Oakland-350842241627472/?ref=bookmarks\" target=\"_blank\">Portal Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/portaloakland\" target=\"_blank\">@PortalOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/portaloakland/\" target=\"_blank\">portaloakland\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2673.jpg\" alt=\"Beef hash at Sequoia Diner\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef hash at Sequoia Diner \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Newcomer \u003cstrong>Sequoia Diner\u003c/strong> has a simple, traditional diner menu improved by housemade sausage and bread products. It’s trendy (lots of succulents, waitresses with bright lipstick and cool shoes) but not precious (old school leather booths, a very family-friendly attitude). Their beef hash shows off their ability to punch up old favorites with subtle improvements. Potatoes and big chunks of tender, well-seasoned beef are formed into a sizable crispy patty, and topped with two wobbly poached eggs. My favorite part were the small colorful piles of tangy accompaniments: pickled cabbage, sliced carrots and dressed arugula. Hashes can sometimes be a slog, piles of potatoes that never seem to end, and these sides were a wonderful contrast, adding sharpness and acidity to each bite.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">\u003cstrong>Sequoia Diner\u003c/strong>\u003c/a>\u003cbr>\n3719 MacArthur Blvd [\u003ca href=\"https://goo.gl/maps/zF1Gm3Krfww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94619\u003cbr>\nPh: (510) 482-3719\u003cbr>\nHours: Closed Monday-Tuesday; Tue-Sun 8am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sequoiadiner\" target=\"_blank\">Sequoia Diner\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sequoia_diner\" target=\"_blank\">@sequoia_diner\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106449\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2894.jpg\" alt=\"Carnitas hash at Doña Tomás\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carnitas hash at Doña Tomás \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of reasons to love Temescal’s \u003cstrong>Doña Tomás\u003c/strong>. A wallet-friendly happy hour. An incredible amount of seating, making it both group and family-friendly. And, for the brunch crowd, a menu full of intriguing Mexican twists on standard brunch fare. Their beautifully presented carnitas hash was the most unusual one on this list. Instead of a concentrated mass of meat and potatoes, it was souplike, with pork and a selection of vegetables--zucchini, corn, tomato and okra-- in a rich, salty broth. The carnitas are wonderful, falling-apart tender, but the highlight is the vegetables, a rare sight on too many brunch menus. Unlike many dismal vegetable soups, the vegetables are properly cooked, maintaining their flavor and crunch. It’s a wonderfully messy dish, but thankfully they provide you with housemade corn tortillas, tender and chewy, to mop every delicious last bite.\u003c/p>\n\u003cp>\u003ca href=\"http://donatomas.com/\" target=\"_blank\">\u003cstrong>Doña Tomás\u003c/strong>\u003c/a>\u003cbr>\n5004 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/B7MyTszLwKS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 450-0522\u003cbr>\nHours: Closed Monday; Tue-Thu 5:00pm-9:30pm; Fri 5:30pm-10pm; Sat 9:30am-2pm, 5:30pm-10pm; Sun 9:30am-2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DonaTomasRestaurant\" target=\"_blank\">Dona Tomas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DonaTomasOak\" target=\"_blank\">@DonaTomasOak\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106448\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2885.jpg\" alt=\"Smoked pork hash at Brown Sugar Kitchen\" width=\"1920\" height=\"1277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1440x958.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked pork hash at Brown Sugar Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ask anyone in Oakland: the thing to get at \u003cstrong>Brown Sugar Kitchen\u003c/strong> are the waffles. It’s the West Oakland institution's signature dish, and the recipe has since made its way around the internet. And sure, they’re excellent. But although it may sound treasonous, the smoked pork hash is worth cheating on the waffles. If you’re not a fan of aggressive smoke and heat, order the beignets. But if you like to start your morning with a zippy burn, order the hash. Chunks of smoky pork maintain their tenderness even while transformed into a crispy browned patty. A slash of red, dairy-based sauce adds color and a moment of relief from the hash’s subtle, consistent heat. Liberally seasoned with cayenne, black pepper, red peppers and green onions, it's complex, layered and altogether satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2940.jpg\" alt=\"Pork belly hash at Grand Lake Kitchen\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork belly hash at Grand Lake Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The waits are long, the restaurant tiny, with tables squeezed almost on top of each other (when will the promised expansion next door finally begin?). Yet there’s a reason while the faithful line up for brunch at \u003cstrong>Grand Lake Kitchen\u003c/strong> every weekend. The wide ranging menu from that miniscule kitchen produces an eclectic mix of breakfast and lunch fare, dishes that balance the decadent with piquant bites of acidity. One such dish is the pork belly hash. From the first taste, it’s salty, fatty and rich. A drizzle of hollandaise almost--but not quite--pushes it over the the edge into depravity. A welcome sprinkle of chives helps cut through the richness.\u003c/p>\n\u003cp>Unlike many hashes, the potatoes don’t lose their identity, disappearing into a starchy base layer. Instead, a variety of whole small potatoes--yellow, red and purple--are slathered with tangy, slightly sweet grainy mustard. Lightly smashed, they’re folded in with with the crispy pork belly, with large chunks of the pork and potato competing for your affection. And although rushing out of bed to eat this decadent-yet-balanced dish might might seem like the antithesis of a lazy brunch, get there early: the menu warns that quantities are limited.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen\u003c/strong>\u003c/a>\u003cbr>\n576 Grand Ave, Oakland [\u003ca href=\"https://goo.gl/maps/Md8kwR9KMAp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: Mon, Wed-Sun 9am-9:30pm; Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeKitchen\" target=\"_blank\">Grand Lake Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/grandlakekitch\" target=\"_blank\">@GrandLakeKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "BAB reviews six decadent breakfast hashes with everything from pork belly to tempeh. ",
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"title": "Craving Breakfast Hash? BAB Reviews 6 East Bay Spots Serving Up This Classic Dish | KQED",
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"headline": "Craving Breakfast Hash? BAB Reviews 6 East Bay Spots Serving Up This Classic Dish",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hashes don’t get the same kind of love as other breakfast and brunch foods. They’re not as decadent as pancakes, as 90s-nostalgic as Benedicts, or as Instagram-worthy as a $10 slice of avocado toast. That’s unfair, because--at least in the East Bay--they’re consistently one of the most satisfying dishes on the menu. Just think of the random-but-good dishes you’ve made from throwing together whatever is about to go bad into a skillet and putting an egg on top. That alchemy is magnified in the restaurant kitchen, where chefs can stretch their creativity in ways not afforded by yet another pancake dish. Here are five hashes we tried in Oakland and one in Berkeley. And if we didn’t include your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2795.jpg\" alt=\"Corned beef hash at Cafe M\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Corned beef hash at Cafe M \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fourth Street’s \u003cstrong>Cafe M\u003c/strong> features a large breakfast menu that focuses on standards with several interesting flourishes: cinnamon-twist stuffed French toast, “Aztec” pulled pork in the huevos rancheros, blue corn pancakes. Their corn beef hash--a pretty, Christmas-y riot of red and green-- follows the same pattern, taking the familiar dish and adding thoughtful tweaks: the potatoes are thinly sliced instead of cubed, the bell peppers are charred, the corned beef cut into huge, tender chunks that more resemble ham. Those charred peppers--there are so many of them!--make it an almost peculiarly sweet dish, although the sweetness is tempered by the aggressive bite of two types of onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafemberkeley.net/\" target=\"_blank\">\u003cstrong>Cafe M\u003c/strong>\u003c/a>\u003cbr>\n1799 Fourth St #F [\u003ca href=\"https://goo.gl/maps/wypVmVErkAT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 526-4429\u003cbr>\nHours: Mon-Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cafe-M-in-Berkeley-CA-150151871691500/\" target=\"_blank\">Cafe M in Berkeley, CA\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2801.jpg\" alt=\"Tempeh hash at Portal\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tempeh hash at Portal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically like the food at Oakland’s \u003cstrong>Portal\u003c/strong>, and I (obviously) like hashes. So when I saw a maple tempeh hash on their menu, it sounded intriguing--I even like tempeh!--and I ordered it. What I got was a savory tempeh hash with nothing maple-y or sweet about it. Even setting the false advertising aside, it’s a miss. Large chunks of crispy tempeh are flecked with caraway and a pitiful amount of green onions. Perfectly poached eggs added a welcome richness to the dry tempeh, but the flavor of almost--burnt tempeh distracted. I’ve heard that their previous versions of this dish were better--tempeh and goat cheese sounds like a much better combination--but for now, I’d stick with their vegetable garbage bread for your vegetarian brunch needs.\u003c/p>\n\u003cp>\u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">\u003cstrong>Portal\u003c/strong>\u003c/a>\u003cbr>\n1611 2nd Ave [\u003ca href=\"https://goo.gl/maps/4zcquiEsdan\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 663-7678\u003cbr>\nHours: Closed Monday; Tue-Sat 11am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Portal-Oakland-350842241627472/?ref=bookmarks\" target=\"_blank\">Portal Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/portaloakland\" target=\"_blank\">@PortalOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/portaloakland/\" target=\"_blank\">portaloakland\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2673.jpg\" alt=\"Beef hash at Sequoia Diner\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef hash at Sequoia Diner \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Newcomer \u003cstrong>Sequoia Diner\u003c/strong> has a simple, traditional diner menu improved by housemade sausage and bread products. It’s trendy (lots of succulents, waitresses with bright lipstick and cool shoes) but not precious (old school leather booths, a very family-friendly attitude). Their beef hash shows off their ability to punch up old favorites with subtle improvements. Potatoes and big chunks of tender, well-seasoned beef are formed into a sizable crispy patty, and topped with two wobbly poached eggs. My favorite part were the small colorful piles of tangy accompaniments: pickled cabbage, sliced carrots and dressed arugula. Hashes can sometimes be a slog, piles of potatoes that never seem to end, and these sides were a wonderful contrast, adding sharpness and acidity to each bite.\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.sequoiadiner.com/\" target=\"_blank\">\u003cstrong>Sequoia Diner\u003c/strong>\u003c/a>\u003cbr>\n3719 MacArthur Blvd [\u003ca href=\"https://goo.gl/maps/zF1Gm3Krfww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94619\u003cbr>\nPh: (510) 482-3719\u003cbr>\nHours: Closed Monday-Tuesday; Tue-Sun 8am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sequoiadiner\" target=\"_blank\">Sequoia Diner\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sequoia_diner\" target=\"_blank\">@sequoia_diner\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106449\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2894.jpg\" alt=\"Carnitas hash at Doña Tomás\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carnitas hash at Doña Tomás \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of reasons to love Temescal’s \u003cstrong>Doña Tomás\u003c/strong>. A wallet-friendly happy hour. An incredible amount of seating, making it both group and family-friendly. And, for the brunch crowd, a menu full of intriguing Mexican twists on standard brunch fare. Their beautifully presented carnitas hash was the most unusual one on this list. Instead of a concentrated mass of meat and potatoes, it was souplike, with pork and a selection of vegetables--zucchini, corn, tomato and okra-- in a rich, salty broth. The carnitas are wonderful, falling-apart tender, but the highlight is the vegetables, a rare sight on too many brunch menus. Unlike many dismal vegetable soups, the vegetables are properly cooked, maintaining their flavor and crunch. It’s a wonderfully messy dish, but thankfully they provide you with housemade corn tortillas, tender and chewy, to mop every delicious last bite.\u003c/p>\n\u003cp>\u003ca href=\"http://donatomas.com/\" target=\"_blank\">\u003cstrong>Doña Tomás\u003c/strong>\u003c/a>\u003cbr>\n5004 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/B7MyTszLwKS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 450-0522\u003cbr>\nHours: Closed Monday; Tue-Thu 5:00pm-9:30pm; Fri 5:30pm-10pm; Sat 9:30am-2pm, 5:30pm-10pm; Sun 9:30am-2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DonaTomasRestaurant\" target=\"_blank\">Dona Tomas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DonaTomasOak\" target=\"_blank\">@DonaTomasOak\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106448\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2885.jpg\" alt=\"Smoked pork hash at Brown Sugar Kitchen\" width=\"1920\" height=\"1277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1440x958.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked pork hash at Brown Sugar Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ask anyone in Oakland: the thing to get at \u003cstrong>Brown Sugar Kitchen\u003c/strong> are the waffles. It’s the West Oakland institution's signature dish, and the recipe has since made its way around the internet. And sure, they’re excellent. But although it may sound treasonous, the smoked pork hash is worth cheating on the waffles. If you’re not a fan of aggressive smoke and heat, order the beignets. But if you like to start your morning with a zippy burn, order the hash. Chunks of smoky pork maintain their tenderness even while transformed into a crispy browned patty. A slash of red, dairy-based sauce adds color and a moment of relief from the hash’s subtle, consistent heat. Liberally seasoned with cayenne, black pepper, red peppers and green onions, it's complex, layered and altogether satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2940.jpg\" alt=\"Pork belly hash at Grand Lake Kitchen\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork belly hash at Grand Lake Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The waits are long, the restaurant tiny, with tables squeezed almost on top of each other (when will the promised expansion next door finally begin?). Yet there’s a reason while the faithful line up for brunch at \u003cstrong>Grand Lake Kitchen\u003c/strong> every weekend. The wide ranging menu from that miniscule kitchen produces an eclectic mix of breakfast and lunch fare, dishes that balance the decadent with piquant bites of acidity. One such dish is the pork belly hash. From the first taste, it’s salty, fatty and rich. A drizzle of hollandaise almost--but not quite--pushes it over the the edge into depravity. A welcome sprinkle of chives helps cut through the richness.\u003c/p>\n\u003cp>Unlike many hashes, the potatoes don’t lose their identity, disappearing into a starchy base layer. Instead, a variety of whole small potatoes--yellow, red and purple--are slathered with tangy, slightly sweet grainy mustard. Lightly smashed, they’re folded in with with the crispy pork belly, with large chunks of the pork and potato competing for your affection. And although rushing out of bed to eat this decadent-yet-balanced dish might might seem like the antithesis of a lazy brunch, get there early: the menu warns that quantities are limited.\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.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen\u003c/strong>\u003c/a>\u003cbr>\n576 Grand Ave, Oakland [\u003ca href=\"https://goo.gl/maps/Md8kwR9KMAp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: Mon, Wed-Sun 9am-9:30pm; Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeKitchen\" target=\"_blank\">Grand Lake Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/grandlakekitch\" target=\"_blank\">@GrandLakeKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite South Bay Pho Restaurants",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Pho Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As El Niño brings grey and rainy days to the Bay Area, a large steaming bowl of pho noodle soup may be the tastiest way to warm your soul and lift your damp spirits. Vietnamese noodle soup, with its savory broth and thin slices of beef is easily customizable by adding different condiments and garnishes. The South Bay Area has a wealth of Vietnamese restaurants serving pho and each restaurant has its own specialty and offerings of beef cuts. Here is a collection of 10 tasty South Bay spots to slurp pho. If I missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho-Lovers.jpg\" alt=\"The Lovers special noodle with rare steak, beef balls, at ox tail.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lovers special noodle with rare steak, beef balls, at ox tail. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Lovers\u003c/strong> is a popular, family-run restaurant in Sunnyvale serves a small offering of pho in addition to traditional vietnamese dishes. The signature \"Lovers Special\" features rare steak, meatballs and ox tail. The broth is very light, predominant flavors are fresh onion and cilantro. The meatballs are surprisingly tender while the oxtail meat practically melts off the bone. The tableside jar of oiled chili flakes is a perfect condiment to add a touch of spice. Do be aware that Pho Lovers will not take credit cards for checks less than $10.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-lovers-sunnyvale\" target=\"_blank\">\u003cstrong>Pho Lovers\u003c/strong>\u003c/a>\u003cbr>\n253 E Maude Ave. [\u003ca href=\"https://goo.gl/6byTCI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 530-8583\u003cbr>\nHours: Mon-Sun 10am-9pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoFactory.jpg\" alt=\"Pho dac biet at Pho Factory with rare filet mignon, well-done flank, brisket, tendon and tripe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho dac biet at Pho Factory with rare filet mignon, well-done flank, brisket, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Factory\u003c/strong> serves bowls of pho in a clean, modern setting with friendly servers who take customer orders on iPads. The house specialty is a smoked veal pho. The veal arrives on a plate raw and is quickly cooked in the hot broth. A special shrimp sauce served alongside the veal pho adds a unique sweet and salty flavor to the broth. Perfect for meat lovers, the #11 features tender slices of filet mignon, flank, brisket, tripe and tendon served in a broth seasoned with star anise and white pepper.\u003c/p>\n\u003cfigure id=\"attachment_106099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoFactoryVeal.jpg\" alt=\"The smoked veal special pho at Pho Factory. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The smoked veal special pho at Pho Factory. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-factory-milpitas-2\" target=\"_blank\">\u003cstrong>Pho Factory\u003c/strong>\u003c/a>\u003cbr>\n888 E Capitol Ave. [\u003ca href=\"https://goo.gl/QQeZ5n\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nPh: (408) 956-1888\u003cbr>\nHours: Tue-Sun 10am-9:30pm; Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Factory/235684553294998?fref=ts\" target=\"_blank\">Pho Factory\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoKimLong.jpg\" alt=\"The popular #8 combination pho with rare filet mignon, well-done brisket, flank and tendon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The popular #8 combination pho with rare filet mignon, well-done brisket, flank and tendon. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Kim Long\u003c/strong> enjoys being the crowd favorite for pho in the South Bay. The restaurant's popularity and quick flying service means you are likely to be squeezed onto a table with another party — take it or leave it. The popular #8 combination features rare filet mignon, well-done brisket, flank and tendon. The extremely fresh tender cuts of beef give the broth a deep, savory flavor complemented by a heaping garnish of cilantro. Pho Kim Long accepts cash only.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-kim-long-restaurant-san-jose?search_key=75648\" target=\"_blank\">\u003cstrong>Pho Kim Long Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2082 N Capitol Ave [\u003ca href=\"https://goo.gl/aIXRcf\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95132\u003cbr>\nPh: (408) 946-2181\u003cbr>\nHours: Mon-Sun 9am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Kim-Long/118263878189905?fref=ts\" target=\"_blank\">Pho Kim Long\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam.jpg\" alt=\"The spicy beef noodle pho with ox pizzle and pork blood. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spicy beef noodle pho with ox pizzle and pork blood. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a San Jose strip mall, \u003cstrong>Bun Bo Hue An Nam\u003c/strong> is a popular location for pho and is known for its add-on ingredients. The signature bun bo hue is a spicy beef noodle soup. For an extra charge, customers can add pork blood cake as well as ox pizzle (braised ox penis). The pork blood cake has an acquired gamey and iron flavor. The ox pizzle is chewy and while it may give you some bragging rights, it offers little to no flavor to the soup. The regular beef pho broth has a very pleasant lemongrass aroma. Bun Bo Hue An Nam accepts cash only.\u003c/p>\n\u003cfigure id=\"attachment_106092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/BunBoHueAnNamFilet.jpg\" alt=\"Pho with thin slices of filet mignon at Bun Bo Hue An Nam in East San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho with thin slices of filet mignon at Bun Bo Hue An Nam in East San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bun-bo-hue-an-nam-san-jose\" target=\"_blank\">\u003cstrong>Bun Bo Hue An Nam\u003c/strong>\u003c/a>\u003cbr>\n740 Story Rd. Ste 3 [\u003ca href=\"https://goo.gl/cNlcCM\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95122\u003cbr>\nPh: (408) 993-1755\u003cbr>\nHours: Mon 9am-9pm; Wed-Sun 9am-9pm; Closed Tuesday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BunBoHueAnNam\" target=\"_blank\">Bun Bo Hue An Nam\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho-Y-1.jpg\" alt=\"Pho Y special with eye of round steak, well-done flank, fatty brisket, soft tendon and meat ball.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho Y special with eye of round steak, well-done flank, fatty brisket, soft tendon and meat ball. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Y #1\u003c/strong> is a sparsely decorated yet popular dive for pho in East San Jose. The pho served here arrives so hot the menu makes note to warn you. The Pho Y special features eye of round steak, well-done flank, fatty brisket, soft tendon and meatballs. After you’ve let your piping hot pho cool down, you are rewarded with a delicious balance of savory and slightly sweet broth swimming with a bounty of tender cuts of beef. Pho Y #1 only accepts cash.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pho1vn.com/\" target=\"_blank\">\u003cstrong>Pho Y #1\u003c/strong>\u003c/a>\u003cbr>\n1660 E Capitol Expy [\u003ca href=\"https://goo.gl/AhcTbC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95121\u003cbr>\nPh: (408) 274-1769\u003cbr>\nHours: Mon-Sun 10:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pho1vn\" target=\"_blank\">Pho #1\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoCongLy-new.jpg\" alt=\"The Pho Gourmet with rare steak, lean brisket, flank, tendon and tripe. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pho Gourmet with rare steak, lean brisket, flank, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Cong Ly\u003c/strong> serves as a popular pho option for SJSU students and downtown San Jose residents alike. Pho can be ordered in small, medium or large sizes. The popular Pho Gourmet features a mix of oxtail, beef shank, rare filet mignon and beef tongue. The tender oxtail is indescribably savory and the mix of different beef cuts give the broth a bold and salty flavor. A large glass of water is a must.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-cong-ly-san-jose-3\" target=\"_blank\">\u003cstrong>Pho Cong Ly\u003c/strong>\u003c/a>\u003cbr>\n460 E William St [\u003ca href=\"https://goo.gl/NyBALh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 610-9849\u003cbr>\nHours: Mon-Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Conglyrestaurent/\" target=\"_blank\">Pho Cong Ly\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNam-new.jpg\" alt=\"The house special pho at Pho Nam in Sunnyvale with steak, lean brisket, flank, tendon and tripe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The house special pho at Pho Nam in Sunnyvale with steak, lean brisket, flank, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Nam\u003c/strong> serves a menu of beef and chicken pho as well as traditional Vietnamese dishes in a clean and friendly setting. The restaurant also offers special toppings such as green onions in oil and kimchi. The house special pho features rare steak, lean brisket, flank, tendon and tripe. The meaty broth gets a subtly sweet touch from a garnish of fresh white onions. The green onions and oil add an additional bright, sweet flavor to the mix. Pho Nam also serves a special pho and smoothie combination.\u003c/p>\n\u003cfigure id=\"attachment_106203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNamChicken-new.jpg\" alt=\"Pho ga at Pho Nam in Sunnyvale.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho ga at Pho Nam in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-nam-sunnyvale-2\" target=\"_blank\">\u003cstrong>Pho Nam Restaurant\u003c/strong>\u003c/a>\u003cbr>\n844 W El Camino Real [\u003ca href=\"https://goo.gl/3kimO4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 737-1086\u003cbr>\nHours: Sun-Thu 10am-8pm; Fri-Sat 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Nam-Restaurant/111525455554221?fref=ts\" target=\"_blank\">Pho Nam Restaurant\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho90.jpg\" alt=\"The smoked veal special pho at Pho 90 Degree.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The smoked veal special pho at Pho 90 Degree. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho 90 Degree\u003c/strong> serves pho featuring cuts of Certified Angus Beef in a dining room that resembles a Venetian palace. Servers take orders using iPads and are available by the push of a tableside button. The house special is a smoked veal pho served in a salty, piping hot broth that quickly cooks the thin slices of raw veal. The restaurant also serves a vè dòn pho which features stir-fried flank steak.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-90-degree-san-jose?search_key=59646\" target=\"_blank\">\u003cstrong>Pho 90 Degree\u003c/strong>\u003c/a>\u003cbr>\nSan Jose Vietnam Town, 999 Story Rd. [\u003ca href=\"https://goo.gl/rCJy0z\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95122\u003cbr>\nPh: (408) 993-9090\u003cbr>\nHours: Sun-Thu 9am-12am; Fri-Sat 9am-3am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-90/376569239096601?fref=ts\" target=\"_blank\">Pho 90\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNguyen.jpg\" alt=\"The number 1 house special pho at Pho Nguyen in Milpitas.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The number 1 house special pho at Pho Nguyen in Milpitas. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Nguyen\u003c/strong> is set in a busy shopping center in Milpitas. The bustling restaurant serves a large menu of pho, other noodle soups and traditional Vietnamese dishes. A steaming pot of complimentary hot tea is served at each table. The #1 special beef noodle is an excellent choice for first-timers (as well as regulars) with its salty and savory broth complemented by copious amounts of fresh green onions. The spicy beef noodle soup is also a crowd favorite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-nguyen-milpitas?search_key=61994\" target=\"_blank\">\u003cstrong>Pho Nguyen Vietnamese\u003c/strong>\u003c/a>\u003cbr>\n275 W Calaveras Blvd. [\u003ca href=\"https://goo.gl/Pp2dDm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nHours: Mon-Sat 9am-9:45pm; Sun 9am-8:45pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Nguyen-Restaurant/111722522199078?fref=ts\" target=\"_blank\">Pho Nguyen Restaurant\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/HouseofPho-new.jpg\" alt=\"House special combination of beef and beef balls at House of Pho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">#2 House special combination of beef and beef balls at House of Pho. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>House of Pho\u003c/strong> serves consistently tasty bowls of pho. The #2 combination features rare steak, tripe, well-done flank and brisket. The salty and savory broth is nothing phenomenal, but the inexpensive generous portions served in a clean, comfortable setting makes House of Pho a popular South Bay destination.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://house-of-pho.blogspot.com/\" target=\"_blank\">\u003cstrong>House of Pho\u003c/strong>\u003c/a>\u003cbr>\n1066 E El Camino Real [\u003ca href=\"https://goo.gl/JkyT6x\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 260-8410\u003cbr>\nHours: Mon-Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/House-of-Pho/145122622199606?fref=ts\" target=\"_blank\">House of Pho\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n",
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"excerpt": "As El Niño brings grey and rainy days to the Bay Area, a large steaming bowl of pho noodle soup may be the tastiest way to warm your soul and lift your damp spirits. Here are 10 great Vietnamese spots serving up hearty tasty bowls of Pho. ",
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"description": "As El Niño brings grey and rainy days to the Bay Area, a large steaming bowl of pho noodle soup may be the tastiest way to warm your soul and lift your damp spirits. Here are 10 great Vietnamese spots serving up hearty tasty bowls of Pho. ",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Pho Restaurants | KQED",
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"headline": "Bay Area Bites Guide to 10 Favorite South Bay Pho Restaurants",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As El Niño brings grey and rainy days to the Bay Area, a large steaming bowl of pho noodle soup may be the tastiest way to warm your soul and lift your damp spirits. Vietnamese noodle soup, with its savory broth and thin slices of beef is easily customizable by adding different condiments and garnishes. The South Bay Area has a wealth of Vietnamese restaurants serving pho and each restaurant has its own specialty and offerings of beef cuts. Here is a collection of 10 tasty South Bay spots to slurp pho. If I missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho-Lovers.jpg\" alt=\"The Lovers special noodle with rare steak, beef balls, at ox tail.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lovers special noodle with rare steak, beef balls, at ox tail. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Lovers\u003c/strong> is a popular, family-run restaurant in Sunnyvale serves a small offering of pho in addition to traditional vietnamese dishes. The signature \"Lovers Special\" features rare steak, meatballs and ox tail. The broth is very light, predominant flavors are fresh onion and cilantro. The meatballs are surprisingly tender while the oxtail meat practically melts off the bone. The tableside jar of oiled chili flakes is a perfect condiment to add a touch of spice. Do be aware that Pho Lovers will not take credit cards for checks less than $10.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-lovers-sunnyvale\" target=\"_blank\">\u003cstrong>Pho Lovers\u003c/strong>\u003c/a>\u003cbr>\n253 E Maude Ave. [\u003ca href=\"https://goo.gl/6byTCI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 530-8583\u003cbr>\nHours: Mon-Sun 10am-9pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoFactory.jpg\" alt=\"Pho dac biet at Pho Factory with rare filet mignon, well-done flank, brisket, tendon and tripe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho dac biet at Pho Factory with rare filet mignon, well-done flank, brisket, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Factory\u003c/strong> serves bowls of pho in a clean, modern setting with friendly servers who take customer orders on iPads. The house specialty is a smoked veal pho. The veal arrives on a plate raw and is quickly cooked in the hot broth. A special shrimp sauce served alongside the veal pho adds a unique sweet and salty flavor to the broth. Perfect for meat lovers, the #11 features tender slices of filet mignon, flank, brisket, tripe and tendon served in a broth seasoned with star anise and white pepper.\u003c/p>\n\u003cfigure id=\"attachment_106099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoFactoryVeal.jpg\" alt=\"The smoked veal special pho at Pho Factory. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The smoked veal special pho at Pho Factory. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-factory-milpitas-2\" target=\"_blank\">\u003cstrong>Pho Factory\u003c/strong>\u003c/a>\u003cbr>\n888 E Capitol Ave. [\u003ca href=\"https://goo.gl/QQeZ5n\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nPh: (408) 956-1888\u003cbr>\nHours: Tue-Sun 10am-9:30pm; Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Factory/235684553294998?fref=ts\" target=\"_blank\">Pho Factory\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoKimLong.jpg\" alt=\"The popular #8 combination pho with rare filet mignon, well-done brisket, flank and tendon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The popular #8 combination pho with rare filet mignon, well-done brisket, flank and tendon. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Kim Long\u003c/strong> enjoys being the crowd favorite for pho in the South Bay. The restaurant's popularity and quick flying service means you are likely to be squeezed onto a table with another party — take it or leave it. The popular #8 combination features rare filet mignon, well-done brisket, flank and tendon. The extremely fresh tender cuts of beef give the broth a deep, savory flavor complemented by a heaping garnish of cilantro. Pho Kim Long accepts cash only.\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/pho-kim-long-restaurant-san-jose?search_key=75648\" target=\"_blank\">\u003cstrong>Pho Kim Long Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2082 N Capitol Ave [\u003ca href=\"https://goo.gl/aIXRcf\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95132\u003cbr>\nPh: (408) 946-2181\u003cbr>\nHours: Mon-Sun 9am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Kim-Long/118263878189905?fref=ts\" target=\"_blank\">Pho Kim Long\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam.jpg\" alt=\"The spicy beef noodle pho with ox pizzle and pork blood. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spicy beef noodle pho with ox pizzle and pork blood. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a San Jose strip mall, \u003cstrong>Bun Bo Hue An Nam\u003c/strong> is a popular location for pho and is known for its add-on ingredients. The signature bun bo hue is a spicy beef noodle soup. For an extra charge, customers can add pork blood cake as well as ox pizzle (braised ox penis). The pork blood cake has an acquired gamey and iron flavor. The ox pizzle is chewy and while it may give you some bragging rights, it offers little to no flavor to the soup. The regular beef pho broth has a very pleasant lemongrass aroma. Bun Bo Hue An Nam accepts cash only.\u003c/p>\n\u003cfigure id=\"attachment_106092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/BunBoHueAnNamFilet.jpg\" alt=\"Pho with thin slices of filet mignon at Bun Bo Hue An Nam in East San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho with thin slices of filet mignon at Bun Bo Hue An Nam in East San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bun-bo-hue-an-nam-san-jose\" target=\"_blank\">\u003cstrong>Bun Bo Hue An Nam\u003c/strong>\u003c/a>\u003cbr>\n740 Story Rd. Ste 3 [\u003ca href=\"https://goo.gl/cNlcCM\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95122\u003cbr>\nPh: (408) 993-1755\u003cbr>\nHours: Mon 9am-9pm; Wed-Sun 9am-9pm; Closed Tuesday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BunBoHueAnNam\" target=\"_blank\">Bun Bo Hue An Nam\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho-Y-1.jpg\" alt=\"Pho Y special with eye of round steak, well-done flank, fatty brisket, soft tendon and meat ball.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho Y special with eye of round steak, well-done flank, fatty brisket, soft tendon and meat ball. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Y #1\u003c/strong> is a sparsely decorated yet popular dive for pho in East San Jose. The pho served here arrives so hot the menu makes note to warn you. The Pho Y special features eye of round steak, well-done flank, fatty brisket, soft tendon and meatballs. After you’ve let your piping hot pho cool down, you are rewarded with a delicious balance of savory and slightly sweet broth swimming with a bounty of tender cuts of beef. Pho Y #1 only accepts cash.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pho1vn.com/\" target=\"_blank\">\u003cstrong>Pho Y #1\u003c/strong>\u003c/a>\u003cbr>\n1660 E Capitol Expy [\u003ca href=\"https://goo.gl/AhcTbC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95121\u003cbr>\nPh: (408) 274-1769\u003cbr>\nHours: Mon-Sun 10:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pho1vn\" target=\"_blank\">Pho #1\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoCongLy-new.jpg\" alt=\"The Pho Gourmet with rare steak, lean brisket, flank, tendon and tripe. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pho Gourmet with rare steak, lean brisket, flank, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Cong Ly\u003c/strong> serves as a popular pho option for SJSU students and downtown San Jose residents alike. Pho can be ordered in small, medium or large sizes. The popular Pho Gourmet features a mix of oxtail, beef shank, rare filet mignon and beef tongue. The tender oxtail is indescribably savory and the mix of different beef cuts give the broth a bold and salty flavor. A large glass of water is a must.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-cong-ly-san-jose-3\" target=\"_blank\">\u003cstrong>Pho Cong Ly\u003c/strong>\u003c/a>\u003cbr>\n460 E William St [\u003ca href=\"https://goo.gl/NyBALh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 610-9849\u003cbr>\nHours: Mon-Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Conglyrestaurent/\" target=\"_blank\">Pho Cong Ly\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNam-new.jpg\" alt=\"The house special pho at Pho Nam in Sunnyvale with steak, lean brisket, flank, tendon and tripe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The house special pho at Pho Nam in Sunnyvale with steak, lean brisket, flank, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Nam\u003c/strong> serves a menu of beef and chicken pho as well as traditional Vietnamese dishes in a clean and friendly setting. The restaurant also offers special toppings such as green onions in oil and kimchi. The house special pho features rare steak, lean brisket, flank, tendon and tripe. The meaty broth gets a subtly sweet touch from a garnish of fresh white onions. The green onions and oil add an additional bright, sweet flavor to the mix. Pho Nam also serves a special pho and smoothie combination.\u003c/p>\n\u003cfigure id=\"attachment_106203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNamChicken-new.jpg\" alt=\"Pho ga at Pho Nam in Sunnyvale.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho ga at Pho Nam in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-nam-sunnyvale-2\" target=\"_blank\">\u003cstrong>Pho Nam Restaurant\u003c/strong>\u003c/a>\u003cbr>\n844 W El Camino Real [\u003ca href=\"https://goo.gl/3kimO4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 737-1086\u003cbr>\nHours: Sun-Thu 10am-8pm; Fri-Sat 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Nam-Restaurant/111525455554221?fref=ts\" target=\"_blank\">Pho Nam Restaurant\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho90.jpg\" alt=\"The smoked veal special pho at Pho 90 Degree.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The smoked veal special pho at Pho 90 Degree. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho 90 Degree\u003c/strong> serves pho featuring cuts of Certified Angus Beef in a dining room that resembles a Venetian palace. Servers take orders using iPads and are available by the push of a tableside button. The house special is a smoked veal pho served in a salty, piping hot broth that quickly cooks the thin slices of raw veal. The restaurant also serves a vè dòn pho which features stir-fried flank steak.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-90-degree-san-jose?search_key=59646\" target=\"_blank\">\u003cstrong>Pho 90 Degree\u003c/strong>\u003c/a>\u003cbr>\nSan Jose Vietnam Town, 999 Story Rd. [\u003ca href=\"https://goo.gl/rCJy0z\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95122\u003cbr>\nPh: (408) 993-9090\u003cbr>\nHours: Sun-Thu 9am-12am; Fri-Sat 9am-3am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-90/376569239096601?fref=ts\" target=\"_blank\">Pho 90\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNguyen.jpg\" alt=\"The number 1 house special pho at Pho Nguyen in Milpitas.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The number 1 house special pho at Pho Nguyen in Milpitas. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Nguyen\u003c/strong> is set in a busy shopping center in Milpitas. The bustling restaurant serves a large menu of pho, other noodle soups and traditional Vietnamese dishes. A steaming pot of complimentary hot tea is served at each table. The #1 special beef noodle is an excellent choice for first-timers (as well as regulars) with its salty and savory broth complemented by copious amounts of fresh green onions. The spicy beef noodle soup is also a crowd favorite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-nguyen-milpitas?search_key=61994\" target=\"_blank\">\u003cstrong>Pho Nguyen Vietnamese\u003c/strong>\u003c/a>\u003cbr>\n275 W Calaveras Blvd. [\u003ca href=\"https://goo.gl/Pp2dDm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nHours: Mon-Sat 9am-9:45pm; Sun 9am-8:45pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Nguyen-Restaurant/111722522199078?fref=ts\" target=\"_blank\">Pho Nguyen Restaurant\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/HouseofPho-new.jpg\" alt=\"House special combination of beef and beef balls at House of Pho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">#2 House special combination of beef and beef balls at House of Pho. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>House of Pho\u003c/strong> serves consistently tasty bowls of pho. The #2 combination features rare steak, tripe, well-done flank and brisket. The salty and savory broth is nothing phenomenal, but the inexpensive generous portions served in a clean, comfortable setting makes House of Pho a popular South Bay destination.\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://house-of-pho.blogspot.com/\" target=\"_blank\">\u003cstrong>House of Pho\u003c/strong>\u003c/a>\u003cbr>\n1066 E El Camino Real [\u003ca href=\"https://goo.gl/JkyT6x\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 260-8410\u003cbr>\nHours: Mon-Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/House-of-Pho/145122622199606?fref=ts\" target=\"_blank\">House of Pho\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where to Go For Fish Tacos? 6 Top Spots in Oakland and Berkeley",
"title": "Where to Go For Fish Tacos? 6 Top Spots in Oakland and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When I set out to find the best fish tacos in the East Bay, my first thought was to avoid tilapia because, even though it’s more sustainable than basa and other commonly used fish, I don’t find it particularly flavorful. But the deeper I dug, the more tilapia I found, especially at the best taco trucks in East Oakland and the mariscos joints on Foothill and International Boulevards. And these fish tacos are, of course, much cheaper than the versions made with wild fish. When I dropped my preconceived notion of what the perfect fish taco should be — locally sourced wild fish on a handmade tortilla — I discovered some perfectly respectable alternatives. \u003c/p>\n\u003cp>Here are six spots in total: two Fruitvale trucks, two popular Temescal destinations, an Old Oakland spot, and a downtown Berkeley gem.\u003c/p>\n\u003ch3>The Taco Trucks\u003c/h3>\n\u003cp>I headed first to Fruitvale Avenue in East Oakland, where my favorite tacos trucks dish up fast and delicious Mexican food into the wee hours every night. It was no surprise that the best fish tacos I found were at my two top trucks for asada, carnitas and pastor as well: \u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">Taqueria Sinaloa\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">Mi Grullense\u003c/a> (in the Goodwill parking lot).\u003c/p>\n\u003cfigure id=\"attachment_106023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sinaloa1920.jpg\" alt=\"Fish tacos at Taqueria Sinaloa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish tacos at Taqueria Sinaloa \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I group them together here because these tacos are virtually identical in every sense: Both use as the main ingredient diced and seared-to-brown tilapia smothered in a moderately spicy chile sauce. Grullense’s has more minced white onion than Sinaloa’s, and Sinaloa’s includes minced jalapeno, but they are otherwise twins, topped with chopped cilantro and served on two just-warmed La Finca corn tortillas (arguably, the best packaged corn tortillas on the east side of the bay), with chile and carrot escabeche on the side. And that’s it. At $2 a pop, there’s not much to complain about. (Both places have two trucks each, one for meat and one for fish, so be sure to get in line at the right truck.)\u003c/p>\n\u003cfigure id=\"attachment_106021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/grullense1920.jpg\" alt=\"Fish tacos at Mi Grullense\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish tacos at Mi Grullense \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">\u003cstrong>Taqueria Sinaloa\u003c/strong>\u003c/a>\u003cbr>\n2138 International Blvd. [\u003ca href=\"https://goo.gl/NMMcf7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 535-1206\u003cbr>\nHours: unpublished, but roughly 8am-9pm on weekdays and 9am-midnight on weekends\u003cbr>\nPrice range: $ fish tacos ($2)\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">\u003cstrong>Mi Grullense Taco Truck\u003c/strong>\u003c/a>\u003cbr>\n1301 30th Ave. [\u003ca href=\"https://goo.gl/0E5bIe\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: no phone\u003cbr>\nHours: Sun-Fri, 8am-midnight; Sat, 8am-2am\u003cbr>\nPrice range: $ fish tacos ($2)\u003c/p>\n\u003ch3>The Fried Fish Tacos\u003c/h3>\n\u003cp>Despite everyone’s New Year’s resolutions, it would be remiss of me to exclude fried fish tacos. One might even argue that these are the most traditional; they’re certainly a worthy indulgence. \u003c/p>\n\u003cfigure id=\"attachment_106022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/LaCalaca1920.jpg\" alt=\"Fried mahi mahi fish tacos at La Calaca Loca in Temescal\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried mahi mahi fish tacos at La Calaca Loca in Temescal \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I made my first visit to \u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\" target=\"_blank\">La Calaca Loca Taqueria\u003c/a> at the recommendation of friends. It’s a colorful, friendly place with \u003ca href=\"https://en.wikipedia.org/wiki/Day_of_the_Dead\" target=\"_blank\">Day of the Dead\u003c/a> décor year-round and a large menu of mostly locally-sourced meat and produce. It’s the sister restaurant of \u003ca href=\"http://nickscrispytacos.com/\" target=\"_blank\">Nick’s Crispy Tacos\u003c/a> in San Francisco, and the fish tacos here are made with mahi mahi, a beautifully flaky fish, battered in a tempura style and served on creamy slaw inside a soft Guerrero corn tortilla with a thick slice of lime and “Baja” sauce (a pleasantly bitter, creamy, and mildly spicy chile sauce) on the side.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\" target=\"_blank\">\u003cstrong>La Calaca Loca Taqueria\u003c/strong>\u003c/a>\u003cbr>\n5199 Telegraph Ave. [\u003ca href=\"https://goo.gl/8qe0Qg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-8226\u003cbr>\nHours: Sun-Mon, 11am-8pm; Tue-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-8pm\u003c/p>\n\u003cfigure id=\"attachment_106018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CholitaLinda1920.jpg\" alt=\"Cholita Linda fried fish taco\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cholita Linda fried fish taco \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cholitalinda.com/\" target=\"_blank\">Cholita Linda\u003c/a> began as a stand at local farmers' markets, serving only a few taco choices and some aguas frescas, and is now also a brick-and-mortar Mexican/Cuban restaurant in Temescal that serves one of the best fried fish tacos in town. While the fish is tilapia, it’s a huge chunk, lightly battered and flash-fried, tucked into a \u003ca href=\"http://www.lafincatortilleria.com/\" target=\"_blank\">La Finca\u003c/a> tortilla and smothered in slaw and topped off with cilantro and crema. The sauce of choice is a salsa roja, a creamy, tomato-based chile sauce that is the secret recipe of the owner’s mother. For good measure, there’s habanero sauce on the table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cholitalinda.com/\" target=\"_blank\">\u003cstrong>Cholita Linda\u003c/strong>\u003c/a>\u003cbr>\n4923 Telegraph Ave. [\u003ca href=\"https://goo.gl/ReU8m3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 594-7610\u003cbr>\nHours: Mon-Sat, 11am-10pm; Closed Sun\u003cbr>\nPrice range: $ fish tacos ($3.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cholita-Linda/147237876153\" target=\"_blank\">Cholita Linda\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatCholitaLinda\" target=\"_blank\">@EatCholitaLinda\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cholita_linda/\" target=\"_blank\">cholita_linda\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_106020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cosecha1920.jpg\" alt=\"The East Bay’s best fried fish taco at Cosecha in Old Oakland\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay’s best fried fish taco at Cosecha in Old Oakland \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha Café\u003c/a>, in Old Oakland’s Swan’s Marketplace, only serves fish tacos on Tuesdays and Thursdays at lunch and Monday through Thursday at dinner, but it’s worth the wait at lunch for mid-week taco bliss to stand in line for the best fried fish tacos around. Made from local cod, beer-battered and fried, tucked into a homemade corn tortilla with butter lettuce, pickled onion, and a mild, creamy chile sauce, this is the best overall fried fish taco I found. The homemade tortilla and pickled onion tipped the scale. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">\u003cstrong>Cosecha Café\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/1ONJa5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-5900\u003cbr>\nHours: Mon-Wed, 11am-3:30pm and 4:30-8:30pm; Thu-Fri, 11am-3:30pm and 5-9:30pm; Sat, 10:30am-3:30pm and 5-9:30pm; closed Sun\u003cbr>\nPrice range: $$ 2 fish tacos with beans and avocado ($11.50)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cosechacafe/\" target=\"_blank\">cosechacafe\u003c/a> \u003c/p>\n\u003ch3>The Wood-Fired Fish Taco\u003c/h3>\n\u003cfigure id=\"attachment_106019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Comal1920.jpg\" alt=\"The East Bay’s best fish taco: wood-grilled local cod at Comal in downtown Berkeley\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay’s best fish taco: wood-grilled local cod at Comal in downtown Berkeley \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The best fish taco of all, in my not-so-humble estimation, is Comal’s wood-grilled local cod. The fish is delivered daily, and the grilled preparation infuses a bit of smokiness without obscuring the fish’s delicate, buttery flavor. I could eat the homemade tortillas by the stack. The fish tacos come two to an order and are topped with a mildly spicy slaw made from cabbage, carrot, radish, cilantro, and red bell pepper, topped with avocado aioli. Tart, house-pickled carrots and jalapenos come on the side. Put this plate next to the house margarita and you’ve got a perfect meal. Don’t forget to splash on a little homemade habanero salsa.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com/\" target=\"_blank\">\u003cstrong>Comal\u003c/strong>\u003c/a>\u003cbr>\n2020 Shattuck Ave. [\u003ca href=\"https://goo.gl/gGbykg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 926-6300\u003cbr>\nHours: Sun-Thu, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice range: $$ 2 fish tacos ($13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/comalberkeley\" target=\"_blank\">Comal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/comalrestaurant\" target=\"_blank\">@comalrestaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/comalberkeley/\" target=\"_blank\">comalberkeley\u003c/a> \u003c/p>\n\n",
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"excerpt": "Beyond the carne asada and carnitas that local Mexican restaurants are best known for are several excellent pescatarian possibilities.",
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"description": "Beyond the carne asada and carnitas that local Mexican restaurants are best known for are several excellent pescatarian possibilities.",
"title": "Where to Go For Fish Tacos? 6 Top Spots in Oakland and Berkeley | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I set out to find the best fish tacos in the East Bay, my first thought was to avoid tilapia because, even though it’s more sustainable than basa and other commonly used fish, I don’t find it particularly flavorful. But the deeper I dug, the more tilapia I found, especially at the best taco trucks in East Oakland and the mariscos joints on Foothill and International Boulevards. And these fish tacos are, of course, much cheaper than the versions made with wild fish. When I dropped my preconceived notion of what the perfect fish taco should be — locally sourced wild fish on a handmade tortilla — I discovered some perfectly respectable alternatives. \u003c/p>\n\u003cp>Here are six spots in total: two Fruitvale trucks, two popular Temescal destinations, an Old Oakland spot, and a downtown Berkeley gem.\u003c/p>\n\u003ch3>The Taco Trucks\u003c/h3>\n\u003cp>I headed first to Fruitvale Avenue in East Oakland, where my favorite tacos trucks dish up fast and delicious Mexican food into the wee hours every night. It was no surprise that the best fish tacos I found were at my two top trucks for asada, carnitas and pastor as well: \u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">Taqueria Sinaloa\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">Mi Grullense\u003c/a> (in the Goodwill parking lot).\u003c/p>\n\u003cfigure id=\"attachment_106023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sinaloa1920.jpg\" alt=\"Fish tacos at Taqueria Sinaloa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish tacos at Taqueria Sinaloa \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I group them together here because these tacos are virtually identical in every sense: Both use as the main ingredient diced and seared-to-brown tilapia smothered in a moderately spicy chile sauce. Grullense’s has more minced white onion than Sinaloa’s, and Sinaloa’s includes minced jalapeno, but they are otherwise twins, topped with chopped cilantro and served on two just-warmed La Finca corn tortillas (arguably, the best packaged corn tortillas on the east side of the bay), with chile and carrot escabeche on the side. And that’s it. At $2 a pop, there’s not much to complain about. (Both places have two trucks each, one for meat and one for fish, so be sure to get in line at the right truck.)\u003c/p>\n\u003cfigure id=\"attachment_106021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/grullense1920.jpg\" alt=\"Fish tacos at Mi Grullense\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish tacos at Mi Grullense \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">\u003cstrong>Taqueria Sinaloa\u003c/strong>\u003c/a>\u003cbr>\n2138 International Blvd. [\u003ca href=\"https://goo.gl/NMMcf7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 535-1206\u003cbr>\nHours: unpublished, but roughly 8am-9pm on weekdays and 9am-midnight on weekends\u003cbr>\nPrice range: $ fish tacos ($2)\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">\u003cstrong>Mi Grullense Taco Truck\u003c/strong>\u003c/a>\u003cbr>\n1301 30th Ave. [\u003ca href=\"https://goo.gl/0E5bIe\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: no phone\u003cbr>\nHours: Sun-Fri, 8am-midnight; Sat, 8am-2am\u003cbr>\nPrice range: $ fish tacos ($2)\u003c/p>\n\u003ch3>The Fried Fish Tacos\u003c/h3>\n\u003cp>Despite everyone’s New Year’s resolutions, it would be remiss of me to exclude fried fish tacos. One might even argue that these are the most traditional; they’re certainly a worthy indulgence. \u003c/p>\n\u003cfigure id=\"attachment_106022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/LaCalaca1920.jpg\" alt=\"Fried mahi mahi fish tacos at La Calaca Loca in Temescal\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried mahi mahi fish tacos at La Calaca Loca in Temescal \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I made my first visit to \u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\" target=\"_blank\">La Calaca Loca Taqueria\u003c/a> at the recommendation of friends. It’s a colorful, friendly place with \u003ca href=\"https://en.wikipedia.org/wiki/Day_of_the_Dead\" target=\"_blank\">Day of the Dead\u003c/a> décor year-round and a large menu of mostly locally-sourced meat and produce. It’s the sister restaurant of \u003ca href=\"http://nickscrispytacos.com/\" target=\"_blank\">Nick’s Crispy Tacos\u003c/a> in San Francisco, and the fish tacos here are made with mahi mahi, a beautifully flaky fish, battered in a tempura style and served on creamy slaw inside a soft Guerrero corn tortilla with a thick slice of lime and “Baja” sauce (a pleasantly bitter, creamy, and mildly spicy chile sauce) on the side.\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/la-calaca-loca-oakland\" target=\"_blank\">\u003cstrong>La Calaca Loca Taqueria\u003c/strong>\u003c/a>\u003cbr>\n5199 Telegraph Ave. [\u003ca href=\"https://goo.gl/8qe0Qg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-8226\u003cbr>\nHours: Sun-Mon, 11am-8pm; Tue-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-8pm\u003c/p>\n\u003cfigure id=\"attachment_106018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CholitaLinda1920.jpg\" alt=\"Cholita Linda fried fish taco\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cholita Linda fried fish taco \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cholitalinda.com/\" target=\"_blank\">Cholita Linda\u003c/a> began as a stand at local farmers' markets, serving only a few taco choices and some aguas frescas, and is now also a brick-and-mortar Mexican/Cuban restaurant in Temescal that serves one of the best fried fish tacos in town. While the fish is tilapia, it’s a huge chunk, lightly battered and flash-fried, tucked into a \u003ca href=\"http://www.lafincatortilleria.com/\" target=\"_blank\">La Finca\u003c/a> tortilla and smothered in slaw and topped off with cilantro and crema. The sauce of choice is a salsa roja, a creamy, tomato-based chile sauce that is the secret recipe of the owner’s mother. For good measure, there’s habanero sauce on the table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cholitalinda.com/\" target=\"_blank\">\u003cstrong>Cholita Linda\u003c/strong>\u003c/a>\u003cbr>\n4923 Telegraph Ave. [\u003ca href=\"https://goo.gl/ReU8m3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 594-7610\u003cbr>\nHours: Mon-Sat, 11am-10pm; Closed Sun\u003cbr>\nPrice range: $ fish tacos ($3.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cholita-Linda/147237876153\" target=\"_blank\">Cholita Linda\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatCholitaLinda\" target=\"_blank\">@EatCholitaLinda\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cholita_linda/\" target=\"_blank\">cholita_linda\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_106020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cosecha1920.jpg\" alt=\"The East Bay’s best fried fish taco at Cosecha in Old Oakland\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay’s best fried fish taco at Cosecha in Old Oakland \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha Café\u003c/a>, in Old Oakland’s Swan’s Marketplace, only serves fish tacos on Tuesdays and Thursdays at lunch and Monday through Thursday at dinner, but it’s worth the wait at lunch for mid-week taco bliss to stand in line for the best fried fish tacos around. Made from local cod, beer-battered and fried, tucked into a homemade corn tortilla with butter lettuce, pickled onion, and a mild, creamy chile sauce, this is the best overall fried fish taco I found. The homemade tortilla and pickled onion tipped the scale. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">\u003cstrong>Cosecha Café\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/1ONJa5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-5900\u003cbr>\nHours: Mon-Wed, 11am-3:30pm and 4:30-8:30pm; Thu-Fri, 11am-3:30pm and 5-9:30pm; Sat, 10:30am-3:30pm and 5-9:30pm; closed Sun\u003cbr>\nPrice range: $$ 2 fish tacos with beans and avocado ($11.50)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cosechacafe/\" target=\"_blank\">cosechacafe\u003c/a> \u003c/p>\n\u003ch3>The Wood-Fired Fish Taco\u003c/h3>\n\u003cfigure id=\"attachment_106019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Comal1920.jpg\" alt=\"The East Bay’s best fish taco: wood-grilled local cod at Comal in downtown Berkeley\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay’s best fish taco: wood-grilled local cod at Comal in downtown Berkeley \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The best fish taco of all, in my not-so-humble estimation, is Comal’s wood-grilled local cod. The fish is delivered daily, and the grilled preparation infuses a bit of smokiness without obscuring the fish’s delicate, buttery flavor. I could eat the homemade tortillas by the stack. The fish tacos come two to an order and are topped with a mildly spicy slaw made from cabbage, carrot, radish, cilantro, and red bell pepper, topped with avocado aioli. Tart, house-pickled carrots and jalapenos come on the side. Put this plate next to the house margarita and you’ve got a perfect meal. Don’t forget to splash on a little homemade habanero salsa.\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.comalberkeley.com/\" target=\"_blank\">\u003cstrong>Comal\u003c/strong>\u003c/a>\u003cbr>\n2020 Shattuck Ave. [\u003ca href=\"https://goo.gl/gGbykg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 926-6300\u003cbr>\nHours: Sun-Thu, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice range: $$ 2 fish tacos ($13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/comalberkeley\" target=\"_blank\">Comal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/comalrestaurant\" target=\"_blank\">@comalrestaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/comalberkeley/\" target=\"_blank\">comalberkeley\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Belly-Warming Asian Comfort Food: 3 Delicious Oakland Pho Spots",
"title": "Belly-Warming Asian Comfort Food: 3 Delicious Oakland Pho Spots",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/03/bay-area-bites-guide-to-10-favorite-south-bay-ramen-shops/\" target=\"_blank\">ramen craze\u003c/a> still rages on across the Bay Area, with no end in sight, let us not forget that there are other soulful and warming soups out there to prop us up through all this much-needed wet weather. Pho is a particularly nice choice because the best stuff has a base of homemade bone broth that is as good for your immune system as it is fortifying. The dish is also protein-laden enough to get you through your day. Here are three options for easy East Bay access: two classic places and one somewhat of a discovery. \u003c/p>\n\u003cp>I tried two different pho preparations at each restaurant, one house combo and one other highly recommended version. Please let me know in the comments section below if you have a favorite I should scout out.\u003c/p>\n\u003ch2>Pho 84\u003c/h2>\n\u003cfigure id=\"attachment_105875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho84_combo-1920.jpg\" alt=\"Pho 84’s Pho Bo, a combination of rare beef, well-done flank steak, beef tendon, and beef meatballs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho 84’s Pho Bo, a combination of rare beef, well-done flank steak, beef tendon, and beef meatballs. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I used to visit the Bay Area from my home in Tucson before I moved out here permanently more than a decade ago, I always tried to make time for a \u003ca href=\"http://pho84.com/\" target=\"_blank\">\u003cstrong>Pho 84\u003c/strong>\u003c/a> run. This little restaurant was one of the only reliable places for pho at the time, long before Stag’s Lunchette moved in next door, and generally before Oakland became Oakland as we now know it, all hipster-fied. Pho 84 remains true to its roots, serving up lovingly made, inexpensive Vietnamese food. I was happy to find that the pho, in particular, had stood the test of time.\u003c/p>\n\u003cp>The combo pho, \u003cstrong>Pho Bo\u003c/strong>, billed as the restaurant’s signature soup, is made from homemade bone broth that is slightly more redolent of fennel than the others and deeply sweet in an oniony, root-vegetable kind of way. It comes with thinly sliced rare steak, well-done flank steak, meatballs, and a few slices of beef tendon. The meatballs have a sausage-like consistency and are particularly sweet among the meat selections. The rare steak is always my topping of choice because I can eat it before it gets cooked all the way through. The flank was nicely marbled and tender.\u003c/p>\n\u003cp>I also tried the all-white-meat chicken pho, \u003cstrong>Pho Ga\u003c/strong>, served in the same hearty beef broth as the beef soups and laced with pulled chicken, which is as tender and juicy as can be. The rice noodles in all the pho dishes here are a bit thicker and slightly flatter than in most places, so more chewy and substantial.\u003c/p>\n\u003cfigure id=\"attachment_105874\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho84_chicken-1920.jpg\" alt=\"A hearty bowl of Pho Ga (chicken) at Pho 84 in downtown Oakland. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A hearty bowl of Pho Ga (chicken) at Pho 84 in downtown Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both bowls are garnished with chopped cilantro and thinly sliced white onion. Many people add hoisin sauce, but I prefer sriracha; both condiments are on the table. As is traditional, all pho orders come with Thai basil (more herbaceous and spicy than the Italian varieties), and bean sprouts on the side. In this case, though, the typical lime wedges are replaced by even sweeter Meyer lemons, a lovely addition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://pho84.com/\" target=\"_blank\">\u003cstrong>Pho 84\u003c/strong>\u003c/a>\u003cbr>\n354 17th St. [\u003ca href=\"https://goo.gl/iPamJb\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 832-1338\u003cbr>\nHours: Mon-Thurs, 11am-3pm and 5-9pm; Fri, 11am-3pm and 5:30-10pm; Sat, noon-3pm and 5:30-9:30pm; closed Sun\u003cbr>\nPrice range: $ Pho ($10)\u003c/p>\n\u003ch2>Le Cheval\u003c/h2>\n\u003cfigure id=\"attachment_105872\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920.jpg\" alt=\"Le Cheval’s combo pho with your choice of three meats.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105872\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Le Cheval’s combo pho with your choice of three meats. \u003ccite>(Olin Ness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lecheval.co/\" target=\"_blank\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>’s secret broth recipe involves bone marrow, and that must be why it is so deeply savory. Of all the dishes on the extensive menu, it’s the pho that stands out as a real destination dish. \u003c/p>\n\u003cp>\u003cstrong>The combo\u003c/strong> comes with your choice of three meats, and I got rare beef (tai), flank steak (nam) and beef balls (bo vien). The silky ribbons of well-done flank were almost as tender as the rare meat, which arrived just barely cooked. The meatballs were mild, the texture of a coarse hot dog. Other options include beef shank, crunchy flank, and brisket.\u003c/p>\n\u003cp>\u003cstrong>Pho ga\u003c/strong> (chicken), also served in the deeply rich beef broth, arrives simply garnished with sweet white onions and chopped cilantro. The noodles here are of the traditional vermicelli style; what is labeled as sriracha is actually better: a bittersweet, coarsely ground red chile paste. All pho dishes come with the requisite slices of lime, Thai basil, and a copious pile of bean sprouts.\u003c/p>\n\u003cfigure id=\"attachment_105870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cheval_chicken_2-1920.jpg\" alt=\"Tucking in to a steaming bowl of pho ga (chicken) at Le Cheval.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tucking in to a steaming bowl of pho ga (chicken) at Le Cheval. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lecheval.co/\" target=\"_blank\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>\u003cbr>\n1007 Clay St. [\u003ca href=\"https://goo.gl/zUTQOg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 763-8495\u003cbr>\nHours: Mon-Thurs, 11am-9pm; Fri-Sat, 11am-9:30pm; Sun, 4-9pm\u003cbr>\nPrice range: $ Pho ($10-$12)\u003c/p>\n\u003ch2>Pho Thang Long\u003c/h2>\n\u003cfigure id=\"attachment_105876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoTang_combo_2-1920.jpg\" alt=\"A combination pho with rare beef, tripe, flank steak, and meatball at Pho Thang Long.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination pho with rare beef, tripe, flank steak, and meatball at Pho Thang Long. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I had never really noticed \u003ca href=\"http://www.yelp.com/biz/pho-thang-long-oakland-3\" target=\"_blank\">\u003cstrong>Pho Thang Long\u003c/strong>\u003c/a> until recently when I was making a taco run on International Boulevard in East Oakland. But something drew me in, and I immediately learned that it must have the beaming friendliness of the women who run the place, whose energy and warmth overflowed. The place was empty, but they welcomed me and my son as if to a party. I only hoped the food was as inviting.\u003c/p>\n\u003cp>We ordered the \u003cstrong>Pho Tang combo\u003c/strong>, which included rare beef, flank, tripe and meatball, and the \u003cstrong>rare beef pho\u003c/strong> as a solo affair. Both were excellent, steeped in a dark, rich broth, a bit fattier than the others, but not at all greasy. It seemed that maybe there was hint of clove or a bitter spice in there, but I can’t be sure. In any case, it was a nice balance to the sweetness of the slivers of onion floating in each bowl. Noodles here are the standard rice vermicelli, perhaps cooked a bit longer than others, so less toothsome. And there are even kid-sized versions of three types of pho for a mere $4.50.\u003c/p>\n\u003cp>All the meats were carefully prepared, in particular the rare beef, which was just rested on top of the cooked ingredients and left to slowly steam. There were stalks of Thai basil, of course, and lime and bean sprouts. But most of all, a delightful staff that ensured we’d be back.\u003c/p>\n\u003cfigure id=\"attachment_105878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoTang_rarebeef-1920.jpg\" alt=\"Pho tai, or rare beef pho, at Pho Thang Long in East Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho tai, or rare beef pho, at Pho Thang Long in East Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-thang-long-oakland-3\" target=\"_blank\">\u003cstrong>Pho Thang Long\u003c/strong>\u003c/a>\u003cbr>\n2211 International Blvd. [\u003ca href=\"https://goo.gl/pdIXuS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 502-2727\u003cbr>\nHours: Thurs-Tues, 9am-9pm; closed Wed\u003cbr>\nPrice range: $ Pho (under $10)\u003c/p>\n\n",
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"excerpt": "When you’re looking for respite from the cold and rain, these Vietnamese soup noodles hit the spot. \r\n",
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"description": "When you’re looking for respite from the cold and rain, these Vietnamese soup noodles hit the spot. \r\n",
"title": "Belly-Warming Asian Comfort Food: 3 Delicious Oakland Pho Spots | KQED",
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"headline": "Belly-Warming Asian Comfort Food: 3 Delicious Oakland Pho Spots",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/03/bay-area-bites-guide-to-10-favorite-south-bay-ramen-shops/\" target=\"_blank\">ramen craze\u003c/a> still rages on across the Bay Area, with no end in sight, let us not forget that there are other soulful and warming soups out there to prop us up through all this much-needed wet weather. Pho is a particularly nice choice because the best stuff has a base of homemade bone broth that is as good for your immune system as it is fortifying. The dish is also protein-laden enough to get you through your day. Here are three options for easy East Bay access: two classic places and one somewhat of a discovery. \u003c/p>\n\u003cp>I tried two different pho preparations at each restaurant, one house combo and one other highly recommended version. Please let me know in the comments section below if you have a favorite I should scout out.\u003c/p>\n\u003ch2>Pho 84\u003c/h2>\n\u003cfigure id=\"attachment_105875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho84_combo-1920.jpg\" alt=\"Pho 84’s Pho Bo, a combination of rare beef, well-done flank steak, beef tendon, and beef meatballs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho 84’s Pho Bo, a combination of rare beef, well-done flank steak, beef tendon, and beef meatballs. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I used to visit the Bay Area from my home in Tucson before I moved out here permanently more than a decade ago, I always tried to make time for a \u003ca href=\"http://pho84.com/\" target=\"_blank\">\u003cstrong>Pho 84\u003c/strong>\u003c/a> run. This little restaurant was one of the only reliable places for pho at the time, long before Stag’s Lunchette moved in next door, and generally before Oakland became Oakland as we now know it, all hipster-fied. Pho 84 remains true to its roots, serving up lovingly made, inexpensive Vietnamese food. I was happy to find that the pho, in particular, had stood the test of time.\u003c/p>\n\u003cp>The combo pho, \u003cstrong>Pho Bo\u003c/strong>, billed as the restaurant’s signature soup, is made from homemade bone broth that is slightly more redolent of fennel than the others and deeply sweet in an oniony, root-vegetable kind of way. It comes with thinly sliced rare steak, well-done flank steak, meatballs, and a few slices of beef tendon. The meatballs have a sausage-like consistency and are particularly sweet among the meat selections. The rare steak is always my topping of choice because I can eat it before it gets cooked all the way through. The flank was nicely marbled and tender.\u003c/p>\n\u003cp>I also tried the all-white-meat chicken pho, \u003cstrong>Pho Ga\u003c/strong>, served in the same hearty beef broth as the beef soups and laced with pulled chicken, which is as tender and juicy as can be. The rice noodles in all the pho dishes here are a bit thicker and slightly flatter than in most places, so more chewy and substantial.\u003c/p>\n\u003cfigure id=\"attachment_105874\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho84_chicken-1920.jpg\" alt=\"A hearty bowl of Pho Ga (chicken) at Pho 84 in downtown Oakland. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A hearty bowl of Pho Ga (chicken) at Pho 84 in downtown Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both bowls are garnished with chopped cilantro and thinly sliced white onion. Many people add hoisin sauce, but I prefer sriracha; both condiments are on the table. As is traditional, all pho orders come with Thai basil (more herbaceous and spicy than the Italian varieties), and bean sprouts on the side. In this case, though, the typical lime wedges are replaced by even sweeter Meyer lemons, a lovely addition.\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://pho84.com/\" target=\"_blank\">\u003cstrong>Pho 84\u003c/strong>\u003c/a>\u003cbr>\n354 17th St. [\u003ca href=\"https://goo.gl/iPamJb\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 832-1338\u003cbr>\nHours: Mon-Thurs, 11am-3pm and 5-9pm; Fri, 11am-3pm and 5:30-10pm; Sat, noon-3pm and 5:30-9:30pm; closed Sun\u003cbr>\nPrice range: $ Pho ($10)\u003c/p>\n\u003ch2>Le Cheval\u003c/h2>\n\u003cfigure id=\"attachment_105872\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920.jpg\" alt=\"Le Cheval’s combo pho with your choice of three meats.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105872\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Le Cheval’s combo pho with your choice of three meats. \u003ccite>(Olin Ness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lecheval.co/\" target=\"_blank\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>’s secret broth recipe involves bone marrow, and that must be why it is so deeply savory. Of all the dishes on the extensive menu, it’s the pho that stands out as a real destination dish. \u003c/p>\n\u003cp>\u003cstrong>The combo\u003c/strong> comes with your choice of three meats, and I got rare beef (tai), flank steak (nam) and beef balls (bo vien). The silky ribbons of well-done flank were almost as tender as the rare meat, which arrived just barely cooked. The meatballs were mild, the texture of a coarse hot dog. Other options include beef shank, crunchy flank, and brisket.\u003c/p>\n\u003cp>\u003cstrong>Pho ga\u003c/strong> (chicken), also served in the deeply rich beef broth, arrives simply garnished with sweet white onions and chopped cilantro. The noodles here are of the traditional vermicelli style; what is labeled as sriracha is actually better: a bittersweet, coarsely ground red chile paste. All pho dishes come with the requisite slices of lime, Thai basil, and a copious pile of bean sprouts.\u003c/p>\n\u003cfigure id=\"attachment_105870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cheval_chicken_2-1920.jpg\" alt=\"Tucking in to a steaming bowl of pho ga (chicken) at Le Cheval.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tucking in to a steaming bowl of pho ga (chicken) at Le Cheval. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lecheval.co/\" target=\"_blank\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>\u003cbr>\n1007 Clay St. [\u003ca href=\"https://goo.gl/zUTQOg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 763-8495\u003cbr>\nHours: Mon-Thurs, 11am-9pm; Fri-Sat, 11am-9:30pm; Sun, 4-9pm\u003cbr>\nPrice range: $ Pho ($10-$12)\u003c/p>\n\u003ch2>Pho Thang Long\u003c/h2>\n\u003cfigure id=\"attachment_105876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoTang_combo_2-1920.jpg\" alt=\"A combination pho with rare beef, tripe, flank steak, and meatball at Pho Thang Long.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination pho with rare beef, tripe, flank steak, and meatball at Pho Thang Long. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I had never really noticed \u003ca href=\"http://www.yelp.com/biz/pho-thang-long-oakland-3\" target=\"_blank\">\u003cstrong>Pho Thang Long\u003c/strong>\u003c/a> until recently when I was making a taco run on International Boulevard in East Oakland. But something drew me in, and I immediately learned that it must have the beaming friendliness of the women who run the place, whose energy and warmth overflowed. The place was empty, but they welcomed me and my son as if to a party. I only hoped the food was as inviting.\u003c/p>\n\u003cp>We ordered the \u003cstrong>Pho Tang combo\u003c/strong>, which included rare beef, flank, tripe and meatball, and the \u003cstrong>rare beef pho\u003c/strong> as a solo affair. Both were excellent, steeped in a dark, rich broth, a bit fattier than the others, but not at all greasy. It seemed that maybe there was hint of clove or a bitter spice in there, but I can’t be sure. In any case, it was a nice balance to the sweetness of the slivers of onion floating in each bowl. Noodles here are the standard rice vermicelli, perhaps cooked a bit longer than others, so less toothsome. And there are even kid-sized versions of three types of pho for a mere $4.50.\u003c/p>\n\u003cp>All the meats were carefully prepared, in particular the rare beef, which was just rested on top of the cooked ingredients and left to slowly steam. There were stalks of Thai basil, of course, and lime and bean sprouts. But most of all, a delightful staff that ensured we’d be back.\u003c/p>\n\u003cfigure id=\"attachment_105878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoTang_rarebeef-1920.jpg\" alt=\"Pho tai, or rare beef pho, at Pho Thang Long in East Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho tai, or rare beef pho, at Pho Thang Long in East Oakland. \u003ccite>(Kim Westerman)\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.yelp.com/biz/pho-thang-long-oakland-3\" target=\"_blank\">\u003cstrong>Pho Thang Long\u003c/strong>\u003c/a>\u003cbr>\n2211 International Blvd. [\u003ca href=\"https://goo.gl/pdIXuS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 502-2727\u003cbr>\nHours: Thurs-Tues, 9am-9pm; closed Wed\u003cbr>\nPrice range: $ Pho (under $10)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 6 Favorite Juice Bars In Berkeley and Oakland",
"title": "Bay Area Bites Guide to 6 Favorite Juice Bars In Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>With the holiday season--including its rivers of booze and mountains of sugary treats--increasingly far behind us, people are already far along in their campaigns of aggressive healthfulness. Luckily, there’s no better way to atone for any number of booze and butter-related sins than with a 24 oz compostable cup full of liquefied greens--and even luckier for you and your liver, the East Bay has no shortage of places to get green juices and smoothies. (As for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/30/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit/\" target=\"_blank\">contentious question\u003c/a> of whether or not juicing is actually good for you? That’s for you to decide) Here are six favorites in Berkeley and Oakland. And if we missed yours, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_105862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2129.jpg\" alt=\"The Radical Radiance juice and Kalein’ It smoothie from Cafe Crush in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Radical Radiance juice and Kalein’ It smoothie from Cafe Crush in Oakland \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Piedmont Ave’s unpretentious \u003ca href=\"http://www.cafecrush.org/\" target=\"_blank\">\u003cstrong>Cafe Crush\u003c/strong>\u003c/a> has a list of rules on its wall, and one of them states that “Happiness and healthfulness are meant to be fun.” It’s a rule that’s carried throughout the store, from it’s calming blue walls (and random decorations like a vintage fridge door), punny drink names and the cheeky sign on the door: “It’s not like drinking a salad: it is drinking a salad.”\u003c/p>\n\u003cp>Their menu is vast, encompassing juices, vegetable and fruit smoothies, and their combinations are interesting: ingredients include red cabbage, passion fruit juice and hemp seeds. Inspired by a \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/01/for-the-new-year-celebrate-your-generous-liver-with-these-8-cleansing-foods/\" target=\"_blank\">recent Bay Area Bites post\u003c/a>, I tried a juice with beets--the \u003cstrong>Radical Radiance\u003c/strong>, which along with beets had cucumber, celery, green tea and acai. I’m not sure if it reduced my “body and skin stress” like it claimed, but it was pleasantly vegetal and not too sweet. A \u003cstrong>Kalein’ It\u003c/strong> smoothie had a tropical flavor from the banana and passionfruit, with a subtle bite of coconut. The cheery service--I noticed a worker delivering a customer’s smoothie to their car while it was raining--is another plus.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafecrush.org/\" target=\"_blank\">\u003cstrong>Cafe Crush\u003c/strong>\u003c/a>\u003cbr>\n3943 Piedmont Ave. [\u003ca href=\"https://goo.gl/maps/EjKHit7dbWG2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 788-4278\u003cbr>\nHours: Mon-Fri 7:30am-6pm; Sat-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CafeCrush/\" target=\"_blank\">Cafe Crush\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105866\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2175.jpg\" alt=\"A JBC kale smoothie and Veggie Patch from North Berkeley's Juice Bar Collective\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A JBC kale smoothie and Veggie Patch from North Berkeley's Juice Bar Collective \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Gourmet Ghetto’s \u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/a> is an institution--the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/16/lessons-from-berkeleys-juice-bar-collective/\" target=\"_blank\">worker-owned collective\u003c/a> has been in business since 1976. And it still holds a central place in the community. On a recent weekday, there was a line out the tiny shop’s storefront that spilled onto the sidewalk. One customer took in the shop’s mail for them. Another asked about a collective member that had recently passed away.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their enduring success suggests that they haven’t felt the need to keep up with recent trends. The small collection of smoothies and juices mainly focus on the old guard of fresh squeezed juices: carrot, orange, beet, with nary a quirkily named spinach juice in sight. \u003cstrong>The Veggie Patch\u003c/strong> (carrot, beet, celery, ginger and orange) was a beautiful burgundy color and tasty, if assertively beet forward. A \u003cstrong>JBC Kale\u003c/strong> smoothie with banana, kale, apple and carrot and orange juices was easy to drink, and the taste of kale was well-hidden behind an army of fruits. In keeping with the neighborhood--and to be fair, the cost associated with ensuring everything is organic--prices are exorbitant. The Veggie Patch was $8.50 for 16 oz. A banana smoothie--simply a banana blended with milk and nutmeg is $5.75. But with a place like this, you’re not coming for the deals. You’re coming for the purity of their ingredients, its history, or even just to admire the \u003ca href=\"http://www.juicebarcollective.com/menu/\" target=\"_blank\">impressive output\u003c/a> of their minuscule kitchen: a steady stream of grain salads, vegan pies, and vegetarian banh mis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/a>\u003cbr>\n2114 Vine St. [\u003ca href=\"https://goo.gl/maps/hbq1gu1CeXx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 548-8473\u003cbr>\nHours: Mon-Sat 10am-4pm; Sat 4pm-12am; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuiceBarCollective\" target=\"_blank\">Juice Bar Collective\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2143.jpg\" alt=\"A Collagen Blues juice and Almond Strawberry Joy smoothie from Marana Cafe in Oakland\" width=\"1920\" height=\"1369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-1440x1027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-1180x841.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-960x685.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Collagen Blues juice and Almond Strawberry Joy smoothie from Marana Cafe in Oakland \u003ccite>(Shelby Pop)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just a few blocks away from the bustle of downtown Oakland, \u003ca href=\"http://maranacafe.com\" target=\"_blank\">\u003cstrong>Marana Cafe\u003c/strong>\u003c/a> is tucked away on 19th between the Fox Theater and Henry Kaiser Park. It’s a pleasant, unpretentious space--there’s a hand-drawn illustration of \u003ca href=\"https://en.wikipedia.org/wiki/Stephen_Curry#Davidson_College_Records\" target=\"_blank\">Steph Curry\u003c/a> by the napkins--with an extensive food and beer menu (and a lengthy mimosa menu). Like many juice bars, the names serve as both health claims and wrestling names: Iron Fist, Hypertension Destroyer, Day Charger. There are a few unique pairings like the \u003cstrong>Collagen Blues\u003c/strong> (daikon, spinach, blueberry and cucumber), which was aggressively vegetal and cucumber heavy. The smoothies seem to be primarily designed for taste, not health: they’re very fruit focused, and only a few have veggies. There’s even a Nutella smoothie! If you’re willing to cheat on your detox, they’re pleasant: an \u003cstrong>Almond Strawberry Joy\u003c/strong>, with just almond milk, almond butter, banana and strawberry, was balanced, sweet and entirely satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://maranacafe.com\" target=\"_blank\">\u003cstrong>Marana Cafe\u003c/strong>\u003c/a>\u003cbr>\n555 19th St. [\u003ca href=\"https://goo.gl/sJP3w0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-8889\u003cbr>\nHours: Mon-Fri 7am-7pm; Sat-Sun 8:30am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Marana-Cafe-216100888548165/\" target=\"_blank\">Marana Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marana_cafe\" target=\"_blank\">@marana_cafe\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2137.jpg\" alt=\"A Greenie In A Bottle juice and turmeric smoothie from Uptown Juice Company in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Greenie In A Bottle juice and turmeric smoothie from Uptown Juice Company in Oakland \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the juice bars I tried, \u003ca href=\"http://www.uptownjuice.com/\" target=\"_blank\">\u003cstrong>Uptown Juice Company\u003c/strong>\u003c/a> is the most explicitly health conscious--and the most hip. The decor is tasteful, the shelves packed with interesting items (barrel-aged sriracha, Oakland onesies), and the juice names are more often than not pop culture references (\u003ca href=\"https://www.youtube.com/watch?v=0Cxr1-b6Xkc\" target=\"_blank\">Gin-ger and Juice\u003c/a>, \u003ca href=\"http://www.gothamgirlsrollerderby.com/players/bonita-apple-bomb\" target=\"_blank\">Bonita Apple-BOMB\u003c/a>) Since the company sells several premade cleanses (as the hand-lettered sign on their window reminds you, it’s clease month!), the cold-pressed juices, made from mostly organic and local produce, come pre-bottled (which you can return for the $2 deposit). A “\u003cstrong>Greenie in A Bottle\u003c/strong>,” with romaine, kale, chard, celery, cucumber and parsley, was so mild, it was almost tasteless. I craved anything--lemon, ginger, even kale’s bitterness--to cut the blandness of the romaine. They offer a handful of smoothie options, spiked with add-ins like flax and bee pollen. A \u003cstrong>turmeric smoothie\u003c/strong>, with turmeric, ginger and chia, was pleasantly spicy and sweet. Their cheerful staff and paleo-friendly food (from Berkeley’s Mission Heirloom) makes it an enjoyable place to spend an afternoon. They also have a happy hour on Fridays, making it an ideal spot to live out your #\u003ca href=\"https://twitter.com/hashtag/dryanuary\" target=\"_blank\">dryanuary\u003c/a> goals as you avoid the cocktails at \u003ca href=\"http://www.yelp.com/biz/dogwood-oakland\" target=\"_blank\">Dogwood\u003c/a> two doors down.\u003c/p>\n\u003cp>\u003ca href=\"http://www.uptownjuice.com/\" target=\"_blank\">\u003cstrong>Uptown Juice Company\u003c/strong>\u003c/a>\u003cbr>\n1629 Broadway [\u003ca href=\"https://goo.gl/maps/B5qUraKWeZD2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 858-3735\u003cbr>\nHours: Mon-Fri 8am-6pm; Sat 10am-2pm, Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/UptownJuiceCompany\" target=\"_blank\">Uptown Juice Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/uptownjuiceco\" target=\"_blank\">@UptownJuiceCo\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2103.jpg\" alt=\"A Berkeley Greens juice and Energizer smoothie from Berkeley's Juice Appeal\" width=\"1920\" height=\"1530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-400x319.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-1440x1148.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-1180x940.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-960x765.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Berkeley Greens juice and Energizer smoothie from Berkeley's Juice Appeal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown Berkeley’s \u003ca href=\"http://www.yelp.com/biz/juice-appeal-berkeley\" target=\"_blank\">\u003cstrong>Juice Appeal\u003c/strong>\u003c/a> is a small, cash-only shop where workers dance around each other to get to the juicer, Vitamix or patch of wheatgrass. Given the tininess of their space, it’s remarkable how many items they manage to carry (Gluten-free cookies, pepperoncini Kettle chips) and how extensive their menu is (Acai bowls, Numi teas, algae shots). But the bulk of their menu is smoothies and juices, a sprawling collection that includes four types of smoothies, probiotic juices, a selection of lemonades and traditional green juice blends. The juices, which are made with all organic produce, are fairly straightforward combinations of celery, spinach and apples. Most juices include ginger, which gave the \u003cstrong>Berkeley Greens\u003c/strong> juice (kale, spinach, lemon, ginger and celery) a welcome shot of flavor and spice. Say yes to the offered sprinkle of cayenne: like most vegan food, juices are greatly enhanced by as much spice as possible.\u003c/p>\n\u003cp>Their smoothie list is less pious, focusing on sweet, kid-friendly and \u003ca href=\"http://www.jambajuice.com/\" target=\"_blank\">Jamba Juice\u003c/a>-esque fruit blends. Many of them include frozen yogurt. But one of the most popular is the \u003cstrong>Energizer\u003c/strong>, a tasty banana strawberry smoothie with wheat germ and bee pollen. Strawberry-banana is classic for a reason, and this drink showed why. It was balanced, and thankfully not too sweet. And if you feel like being extra virtuous you can add kale or spinach for a dollar more.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/juice-appeal-berkeley\" target=\"_blank\">\u003cstrong>Juice Appeal\u003c/strong>\u003c/a>\u003cbr>\n150 Berkeley Way [\u003ca href=\"https://goo.gl/maps/QAsGgt4jrJT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 644-3200\u003cbr>\nHours: Mon-Fri 8am-6pm; Sat 10am-6pm; Sun 10am-5pm\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2160.jpg\" alt=\"A Tropical Green smoothie and Green Power Juice from Oakland's Fresh and Best 2\" width=\"1920\" height=\"1535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-1440x1151.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-1180x943.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-960x768.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Tropical Green smoothie and Green Power Juice from Oakland's Fresh and Best 2 \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fresh-and-best-cafe-2-oakland\" target=\"_blank\">\u003cstrong>Fresh and Best 2\u003c/strong>\u003c/a> (the first is located in the Berkeley Hills) is the studious urbanite’s dream: a clean, quiet, space with plenty of seating and a varied menu. In other words, an ideal study spot. While the menu includes everything from cafe staples like club sandwiches and grilled chicken wraps to more interesting options like tofu skin bahn mis or shrimp rolls, a good chunk of their menu is focused on juices and smoothies, all of which can be made with with almond or soy milk, or be supplemented with extra greens. The mango-y \u003cstrong>Tropical Green smoothie\u003c/strong> was pleasantly fruity and had no spinach or parsley flavor. A \u003cstrong>Green Power Juice\u003c/strong>, with spinach, kale, ginger and apple was surprisingly sweet, with a very strong apple flavor and a nice amount of ginger spice. The drinks could have been blended more thoroughly but the relative affordability (20 oz for less than $6!) more than makes up for their lack of Instagram potential.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fresh-and-best-cafe-2-oakland\" target=\"_blank\">\u003cstrong>Fresh and Best 2\u003c/strong>\u003c/a>\u003cbr>\n1428 Alice St. [\u003ca href=\"https://goo.gl/maps/UGW6Lng2TF92\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 836-7942\u003cbr>\nHours: Mon-Fri 7am-8pm; Sat 8am-7pm; Sun 9am-6pm\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\n",
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"excerpt": "Get your new year off to a healthy start with a smoothie or juice from this guide to East Bay spots. ",
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"headline": "Bay Area Bites Guide to 6 Favorite Juice Bars In Berkeley and Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the holiday season--including its rivers of booze and mountains of sugary treats--increasingly far behind us, people are already far along in their campaigns of aggressive healthfulness. Luckily, there’s no better way to atone for any number of booze and butter-related sins than with a 24 oz compostable cup full of liquefied greens--and even luckier for you and your liver, the East Bay has no shortage of places to get green juices and smoothies. (As for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/30/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit/\" target=\"_blank\">contentious question\u003c/a> of whether or not juicing is actually good for you? That’s for you to decide) Here are six favorites in Berkeley and Oakland. And if we missed yours, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_105862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2129.jpg\" alt=\"The Radical Radiance juice and Kalein’ It smoothie from Cafe Crush in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Radical Radiance juice and Kalein’ It smoothie from Cafe Crush in Oakland \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Piedmont Ave’s unpretentious \u003ca href=\"http://www.cafecrush.org/\" target=\"_blank\">\u003cstrong>Cafe Crush\u003c/strong>\u003c/a> has a list of rules on its wall, and one of them states that “Happiness and healthfulness are meant to be fun.” It’s a rule that’s carried throughout the store, from it’s calming blue walls (and random decorations like a vintage fridge door), punny drink names and the cheeky sign on the door: “It’s not like drinking a salad: it is drinking a salad.”\u003c/p>\n\u003cp>Their menu is vast, encompassing juices, vegetable and fruit smoothies, and their combinations are interesting: ingredients include red cabbage, passion fruit juice and hemp seeds. Inspired by a \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/01/for-the-new-year-celebrate-your-generous-liver-with-these-8-cleansing-foods/\" target=\"_blank\">recent Bay Area Bites post\u003c/a>, I tried a juice with beets--the \u003cstrong>Radical Radiance\u003c/strong>, which along with beets had cucumber, celery, green tea and acai. I’m not sure if it reduced my “body and skin stress” like it claimed, but it was pleasantly vegetal and not too sweet. A \u003cstrong>Kalein’ It\u003c/strong> smoothie had a tropical flavor from the banana and passionfruit, with a subtle bite of coconut. The cheery service--I noticed a worker delivering a customer’s smoothie to their car while it was raining--is another plus.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafecrush.org/\" target=\"_blank\">\u003cstrong>Cafe Crush\u003c/strong>\u003c/a>\u003cbr>\n3943 Piedmont Ave. [\u003ca href=\"https://goo.gl/maps/EjKHit7dbWG2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 788-4278\u003cbr>\nHours: Mon-Fri 7:30am-6pm; Sat-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CafeCrush/\" target=\"_blank\">Cafe Crush\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105866\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2175.jpg\" alt=\"A JBC kale smoothie and Veggie Patch from North Berkeley's Juice Bar Collective\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A JBC kale smoothie and Veggie Patch from North Berkeley's Juice Bar Collective \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Gourmet Ghetto’s \u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/a> is an institution--the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/16/lessons-from-berkeleys-juice-bar-collective/\" target=\"_blank\">worker-owned collective\u003c/a> has been in business since 1976. And it still holds a central place in the community. On a recent weekday, there was a line out the tiny shop’s storefront that spilled onto the sidewalk. One customer took in the shop’s mail for them. Another asked about a collective member that had recently passed away.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their enduring success suggests that they haven’t felt the need to keep up with recent trends. The small collection of smoothies and juices mainly focus on the old guard of fresh squeezed juices: carrot, orange, beet, with nary a quirkily named spinach juice in sight. \u003cstrong>The Veggie Patch\u003c/strong> (carrot, beet, celery, ginger and orange) was a beautiful burgundy color and tasty, if assertively beet forward. A \u003cstrong>JBC Kale\u003c/strong> smoothie with banana, kale, apple and carrot and orange juices was easy to drink, and the taste of kale was well-hidden behind an army of fruits. In keeping with the neighborhood--and to be fair, the cost associated with ensuring everything is organic--prices are exorbitant. The Veggie Patch was $8.50 for 16 oz. A banana smoothie--simply a banana blended with milk and nutmeg is $5.75. But with a place like this, you’re not coming for the deals. You’re coming for the purity of their ingredients, its history, or even just to admire the \u003ca href=\"http://www.juicebarcollective.com/menu/\" target=\"_blank\">impressive output\u003c/a> of their minuscule kitchen: a steady stream of grain salads, vegan pies, and vegetarian banh mis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/a>\u003cbr>\n2114 Vine St. [\u003ca href=\"https://goo.gl/maps/hbq1gu1CeXx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 548-8473\u003cbr>\nHours: Mon-Sat 10am-4pm; Sat 4pm-12am; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuiceBarCollective\" target=\"_blank\">Juice Bar Collective\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2143.jpg\" alt=\"A Collagen Blues juice and Almond Strawberry Joy smoothie from Marana Cafe in Oakland\" width=\"1920\" height=\"1369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-1440x1027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-1180x841.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-960x685.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Collagen Blues juice and Almond Strawberry Joy smoothie from Marana Cafe in Oakland \u003ccite>(Shelby Pop)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just a few blocks away from the bustle of downtown Oakland, \u003ca href=\"http://maranacafe.com\" target=\"_blank\">\u003cstrong>Marana Cafe\u003c/strong>\u003c/a> is tucked away on 19th between the Fox Theater and Henry Kaiser Park. It’s a pleasant, unpretentious space--there’s a hand-drawn illustration of \u003ca href=\"https://en.wikipedia.org/wiki/Stephen_Curry#Davidson_College_Records\" target=\"_blank\">Steph Curry\u003c/a> by the napkins--with an extensive food and beer menu (and a lengthy mimosa menu). Like many juice bars, the names serve as both health claims and wrestling names: Iron Fist, Hypertension Destroyer, Day Charger. There are a few unique pairings like the \u003cstrong>Collagen Blues\u003c/strong> (daikon, spinach, blueberry and cucumber), which was aggressively vegetal and cucumber heavy. The smoothies seem to be primarily designed for taste, not health: they’re very fruit focused, and only a few have veggies. There’s even a Nutella smoothie! If you’re willing to cheat on your detox, they’re pleasant: an \u003cstrong>Almond Strawberry Joy\u003c/strong>, with just almond milk, almond butter, banana and strawberry, was balanced, sweet and entirely satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://maranacafe.com\" target=\"_blank\">\u003cstrong>Marana Cafe\u003c/strong>\u003c/a>\u003cbr>\n555 19th St. [\u003ca href=\"https://goo.gl/sJP3w0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-8889\u003cbr>\nHours: Mon-Fri 7am-7pm; Sat-Sun 8:30am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Marana-Cafe-216100888548165/\" target=\"_blank\">Marana Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marana_cafe\" target=\"_blank\">@marana_cafe\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2137.jpg\" alt=\"A Greenie In A Bottle juice and turmeric smoothie from Uptown Juice Company in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Greenie In A Bottle juice and turmeric smoothie from Uptown Juice Company in Oakland \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the juice bars I tried, \u003ca href=\"http://www.uptownjuice.com/\" target=\"_blank\">\u003cstrong>Uptown Juice Company\u003c/strong>\u003c/a> is the most explicitly health conscious--and the most hip. The decor is tasteful, the shelves packed with interesting items (barrel-aged sriracha, Oakland onesies), and the juice names are more often than not pop culture references (\u003ca href=\"https://www.youtube.com/watch?v=0Cxr1-b6Xkc\" target=\"_blank\">Gin-ger and Juice\u003c/a>, \u003ca href=\"http://www.gothamgirlsrollerderby.com/players/bonita-apple-bomb\" target=\"_blank\">Bonita Apple-BOMB\u003c/a>) Since the company sells several premade cleanses (as the hand-lettered sign on their window reminds you, it’s clease month!), the cold-pressed juices, made from mostly organic and local produce, come pre-bottled (which you can return for the $2 deposit). A “\u003cstrong>Greenie in A Bottle\u003c/strong>,” with romaine, kale, chard, celery, cucumber and parsley, was so mild, it was almost tasteless. I craved anything--lemon, ginger, even kale’s bitterness--to cut the blandness of the romaine. They offer a handful of smoothie options, spiked with add-ins like flax and bee pollen. A \u003cstrong>turmeric smoothie\u003c/strong>, with turmeric, ginger and chia, was pleasantly spicy and sweet. Their cheerful staff and paleo-friendly food (from Berkeley’s Mission Heirloom) makes it an enjoyable place to spend an afternoon. They also have a happy hour on Fridays, making it an ideal spot to live out your #\u003ca href=\"https://twitter.com/hashtag/dryanuary\" target=\"_blank\">dryanuary\u003c/a> goals as you avoid the cocktails at \u003ca href=\"http://www.yelp.com/biz/dogwood-oakland\" target=\"_blank\">Dogwood\u003c/a> two doors down.\u003c/p>\n\u003cp>\u003ca href=\"http://www.uptownjuice.com/\" target=\"_blank\">\u003cstrong>Uptown Juice Company\u003c/strong>\u003c/a>\u003cbr>\n1629 Broadway [\u003ca href=\"https://goo.gl/maps/B5qUraKWeZD2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 858-3735\u003cbr>\nHours: Mon-Fri 8am-6pm; Sat 10am-2pm, Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/UptownJuiceCompany\" target=\"_blank\">Uptown Juice Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/uptownjuiceco\" target=\"_blank\">@UptownJuiceCo\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2103.jpg\" alt=\"A Berkeley Greens juice and Energizer smoothie from Berkeley's Juice Appeal\" width=\"1920\" height=\"1530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-400x319.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-1440x1148.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-1180x940.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-960x765.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Berkeley Greens juice and Energizer smoothie from Berkeley's Juice Appeal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown Berkeley’s \u003ca href=\"http://www.yelp.com/biz/juice-appeal-berkeley\" target=\"_blank\">\u003cstrong>Juice Appeal\u003c/strong>\u003c/a> is a small, cash-only shop where workers dance around each other to get to the juicer, Vitamix or patch of wheatgrass. Given the tininess of their space, it’s remarkable how many items they manage to carry (Gluten-free cookies, pepperoncini Kettle chips) and how extensive their menu is (Acai bowls, Numi teas, algae shots). But the bulk of their menu is smoothies and juices, a sprawling collection that includes four types of smoothies, probiotic juices, a selection of lemonades and traditional green juice blends. The juices, which are made with all organic produce, are fairly straightforward combinations of celery, spinach and apples. Most juices include ginger, which gave the \u003cstrong>Berkeley Greens\u003c/strong> juice (kale, spinach, lemon, ginger and celery) a welcome shot of flavor and spice. Say yes to the offered sprinkle of cayenne: like most vegan food, juices are greatly enhanced by as much spice as possible.\u003c/p>\n\u003cp>Their smoothie list is less pious, focusing on sweet, kid-friendly and \u003ca href=\"http://www.jambajuice.com/\" target=\"_blank\">Jamba Juice\u003c/a>-esque fruit blends. Many of them include frozen yogurt. But one of the most popular is the \u003cstrong>Energizer\u003c/strong>, a tasty banana strawberry smoothie with wheat germ and bee pollen. Strawberry-banana is classic for a reason, and this drink showed why. It was balanced, and thankfully not too sweet. And if you feel like being extra virtuous you can add kale or spinach for a dollar more.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/juice-appeal-berkeley\" target=\"_blank\">\u003cstrong>Juice Appeal\u003c/strong>\u003c/a>\u003cbr>\n150 Berkeley Way [\u003ca href=\"https://goo.gl/maps/QAsGgt4jrJT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 644-3200\u003cbr>\nHours: Mon-Fri 8am-6pm; Sat 10am-6pm; Sun 10am-5pm\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2160.jpg\" alt=\"A Tropical Green smoothie and Green Power Juice from Oakland's Fresh and Best 2\" width=\"1920\" height=\"1535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-1440x1151.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-1180x943.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-960x768.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Tropical Green smoothie and Green Power Juice from Oakland's Fresh and Best 2 \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fresh-and-best-cafe-2-oakland\" target=\"_blank\">\u003cstrong>Fresh and Best 2\u003c/strong>\u003c/a> (the first is located in the Berkeley Hills) is the studious urbanite’s dream: a clean, quiet, space with plenty of seating and a varied menu. In other words, an ideal study spot. While the menu includes everything from cafe staples like club sandwiches and grilled chicken wraps to more interesting options like tofu skin bahn mis or shrimp rolls, a good chunk of their menu is focused on juices and smoothies, all of which can be made with with almond or soy milk, or be supplemented with extra greens. The mango-y \u003cstrong>Tropical Green smoothie\u003c/strong> was pleasantly fruity and had no spinach or parsley flavor. A \u003cstrong>Green Power Juice\u003c/strong>, with spinach, kale, ginger and apple was surprisingly sweet, with a very strong apple flavor and a nice amount of ginger spice. The drinks could have been blended more thoroughly but the relative affordability (20 oz for less than $6!) more than makes up for their lack of Instagram potential.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fresh-and-best-cafe-2-oakland\" target=\"_blank\">\u003cstrong>Fresh and Best 2\u003c/strong>\u003c/a>\u003cbr>\n1428 Alice St. [\u003ca href=\"https://goo.gl/maps/UGW6Lng2TF92\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 836-7942\u003cbr>\nHours: Mon-Fri 7am-8pm; Sat 8am-7pm; Sun 9am-6pm\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite South Bay Restaurants Serving Southern Fried Chicken",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Restaurants Serving Southern Fried Chicken",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A classic American comfort food, fried chicken is a delectable guilty pleasure. Traditional Southern fried chicken is typically marinated in buttermilk, then dredged in flour and deep-fried. However, from batter and frying methods to secret spice blends, chefs tend to lend their own interpretations to the dish. Furthermore, fried chicken can be served as a savory dish or paired alongside fluffy waffles for a sweet spin. Here is a collection of 10 South Bay restaurants serving up unique versions of Southern fried chicken. If we missed your favorite fried chicken spot, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_104332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/NolaChicken-new.jpg\" alt=\"Cornflake crusted fried chicken with chicken-thyme gravy, waffles, whipped cranberry butter and maple syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornflake crusted fried chicken with chicken-thyme gravy, waffles, whipped cranberry butter and maple syrup. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A New Orleans theme complete with Mardi Gras beads and hurricane cocktails make \u003ca href=\"http://www.nolas.com/index.html\" target=\"_blank\">Nola\u003c/a> a popular party destination in Palo Alto. The restaurant serves classic dishes of Creole and Cajun cuisine such as jambalaya, étouffée and gumbo. A mashup of sweet and savory, the fried chicken is free-range boneless chicken that is dipped in buttermilk, coated in cornflakes and served with chicken-thyme gravy, waffles, whipped cranberry butter and organic maple syrup.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nolas.com/index.html\" target=\"_blank\">\u003cb>Nola\u003c/b>\u003c/a>\u003cbr>\n535 Ramona St. [\u003ca href=\"https://goo.gl/ozTr6V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 328-2722\u003cbr>\nHours: Mon-Fri 11:30am-10pm; Sat 12-11pm; Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NOLA-189074825069/timeline/\" target=\"_blank\">\u003cb>Nola\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/NolaPaloAlto\" target=\"_blank\">\u003cb>@NolaPaloAlto\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_104336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/StritchChicken-new.jpg\" alt=\"Cafe Stritch’s fried chicken and waffles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Stritch’s fried chicken and waffles. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A popular venue for live music in downtown San Jose, \u003ca href=\"http://www.cafestritch.com/\" target=\"_blank\">Cafe Stritch\u003c/a> serves a menu of American comfort food including buttermilk fried chicken with waffles. Large pieces of leg and thigh meat are dipped in a batter that gives the fried chicken a delicious thick and flaky crust. The chicken is served alongside fluffy Belgian waffles and a spicy coleslaw. Cafe Stritch only serves their popular fried chicken dish on Friday and Saturday.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafestritch.com/\" target=\"_blank\">\u003cb>Cafe Stritch\u003c/b>\u003c/a>\u003cbr>\n374 S 1st St. [\u003ca href=\"https://goo.gl/eCK3Jp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 280-6161\u003cbr>\nHours: Wed-Sat 4pm-2am; Sun 4pm-12am; Closed Monday and Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafestritch/?fref=ts\" target=\"_blank\">\u003cb>Cafe Stritch\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cafestritch\" target=\"_blank\">\u003cb>@cafestritch\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/OakRyeChicken-new.jpg\" alt=\"Fried chicken with pancake at Oak & Rye.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken with pancake at Oak & Rye. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While this Los Gatos restaurant may be bustling with guests enjoying wood-fired pizzas and craft cocktails, \u003ca href=\"http://www.oakandryepizza.com/\" target=\"_blank\">Oak & Rye\u003c/a> also features a popular fried chicken dish on their brunch menu. The crispy fried chicken is plated alongside a pancake with cinnamon butter and served with maple syrup and a Louisiana style hot sauce.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.oakandryepizza.com/\" target=\"_blank\">\u003cb>Oak & Rye\u003c/b>\u003c/a>\u003cbr>\n303 N Santa Cruz Ave. [\u003ca href=\"https://goo.gl/nh6nCa\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 395-4441\u003cbr>\nHours: Mon-Fri 11am-11pm; Sat-Sun 10am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Oak-Rye-570298836338514/?fref=ts\" target=\"_blank\">\u003cb>Oak & Rye\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/OakRye\" target=\"_blank\">\u003cb>@OakRye\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/ZeusChicken.jpg\" alt=\"The Chicken ‘N Waffle at Butter & Zeus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chicken ‘N Waffle at Butter & Zeus. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located walking distance from Levi’s Stadium in Santa Clara, \u003ca href=\"http://www.butterandzeus.com/\" target=\"_blank\">Butter & Zeus\u003c/a> features a menu of waffle sandwiches, both sweet and savory. The popular Chicken ‘N Waffle features a boneless, skinless breast fried with a rosemary batter and sandwiched between two warm waffles. Butter & Zeus also serves their fried chicken alongside a churro waffle that has been coated in cinnamon sugar.\u003c/p>\n\u003cp>\u003ca href=\"http://www.butterandzeus.com/\" target=\"_blank\">\u003cb>Butter & Zeus\u003c/b>\u003c/a>\u003cbr>\n2213 Tasman Dr. [\u003ca href=\"https://goo.gl/tf9kla\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95054\u003cbr>\nPh: (408) 727-1800\u003cbr>\nHours: Mon-Fri 10:30am-8pm; Sat-Sun 9:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Butter-Zeus-Waffle-Sandwiches-313652952097570/?fref=ts\" target=\"_blank\">\u003cb>Butter & Zeus Waffle Sandwiches\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ButterAndZeus\" target=\"_blank\">\u003cb>@ButterAndZeus\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_104337\" class=\"wp-caption aligncenter\" style=\"max-width: 1335px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/TableChicken-new.jpg\" alt=\"Fried chicken at The Table served over a cheddar cheese biscuit with country sausage gravy and a fried egg.\" width=\"1335\" height=\"841\" class=\"size-full wp-image-104337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new.jpg 1335w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new-400x252.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new-1180x743.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new-960x605.jpg 960w\" sizes=\"(max-width: 1335px) 100vw, 1335px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken at The Table served over a cheddar cheese biscuit with country sausage gravy and a fried egg. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.thetablesj.com/\" target=\"_blank\">The Table\u003c/a> serves contemporary American cuisine prepared with locally-sourced ingredients in a homey setting. A recent renovation added a full bar and patio space to this popular Willow Glen restaurant. Fried chicken is featured on The Table’s brunch menu and is served atop a cheddar biscuit covered with country sausage gravy and a fried egg. A side of crispy potato wedges completes this rich dish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.thetablesj.com/\" target=\"_blank\">\u003cb>The Table\u003c/b>\u003c/a>\u003cbr>\n1110 Willow St. [\u003ca href=\"https://goo.gl/89tsvc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95125\u003cbr>\nPh: (408) 638-7911\u003cbr>\nHours: Mon-Tue 4-10pm; Wed-Thu 9am-2pm and 4-10pm; Fri 9am-2pm and 4pm-12am; Sat 8:30am-2pm and 5pm-12am; Sun 8:30am-2pm and 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thetablewillowglen/info/?tab=page_info\" target=\"_blank\">\u003cb>The Table\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thetablesj\" target=\"_blank\">\u003cb>@TheTableSJ\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104328\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FarmChicken-new.jpg\" alt=\"The Farmers Union fried chicken with pan-roasted squash, buttermilk mashed potatoes and bacon gravy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farmers Union fried chicken with pan-roasted squash, buttermilk mashed potatoes and bacon gravy. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This American gastropub is inside a historic building which once served as an agricultural depot for San Jose ranchers during the turn of the century. \u003ca href=\"http://www.thefarmersunion.com/\" target=\"_blank\">The Farmers Union\u003c/a> features a massive bar set in the center of the brick building and serves modern American cuisine. The classic fried chicken is served with pan-roasted squash and buttermilk mashed potatoes. A rich and flavorful housemade bacon gravy elevates the dish to a higher level of American comfort food. \u003c/p>\n\u003cp>\u003ca href=\"http://www.thefarmersunion.com/\" target=\"_blank\">\u003cb>The Farmers Union\u003c/b>\u003c/a>\u003cbr>\n151 W Santa Clara St. [\u003ca href=\"https://goo.gl/lf8pwQ\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 277-0545\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri 11:30am-11pm; Sat 4-11pm; Sun 10am-2:30pm and 4-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheFarmersUnionSJ\" target=\"_blank\">\u003cb>The Farmers Union\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thefarmersunion\" target=\"_blank\">\u003cb>@TheFarmersUnion\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_104334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/ScratchChicken-new.jpg\" alt=\"The fried chicken at Scratch served with cornbread and Boston baked beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken at Scratch served with cornbread and Boston baked beans. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.scratchmtnview.com/#about\" target=\"_blank\">Scratch\u003c/a> serves modern American cuisine in a cozy, refined setting. The fried chicken at Scratch is an edible ode to American comfort food on a single plate: tender pieces of chicken in an extraordinarily crispy batter served alongside a moist cornbread cake and Boston baked beans presented in a cast iron cocotte.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scratchmtnview.com/#about\" target=\"_blank\">\u003cb>Scratch\u003c/b>\u003c/a>\u003cbr>\n401 Castro St. [\u003ca href=\"https://goo.gl/zHrXrb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 237-3132\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri 11:30am-11pm; Sat 10am-11pm; Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/scratchrestaurant/?fref=ts\" target=\"_blank\">\u003cb>Scratch\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_104335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/SouthernKitchenChicken.jpg\" alt=\"Fried chicken and eggs at Southern Kitchen Coffee Shop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken and eggs at Southern Kitchen Coffee Shop. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/southern-kitchen-coffee-shop-san-jose\" target=\"_blank\">Southern Kitchen Coffee Shop\u003c/a> is a no-frills breakfast joint in South San Jose that serves ample portions of American comfort food and Mexican breakfast dishes. The fried chicken with eggs is served alongside breakfast potatoes, two eggs and toast but can also be purchased a la carte. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/southern-kitchen-coffee-shop-san-jose\" target=\"_blank\">\u003cb>Southern Kitchen Coffee Shop\u003c/b>\u003c/a>\u003cbr>\n3378 Monterey Hwy. [\u003ca href=\"https://goo.gl/NUq1Kn\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95111\u003cbr>\nPh: (408) 225-4381\u003cbr>\nHours: Mon-Sun 6am-3pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/MaesChicken.jpg\" alt=\"Southern fried chicken at Lillie Mae’s House of Chicken and Wafflez.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern fried chicken at Lillie Mae’s House of Chicken and Wafflez. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/MaesChickenWaffle.jpg\" alt=\"Southern fried chicken and waffles at Lillie Mae’s House of Chicken and Wafflez.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern fried chicken and waffles at Lillie Mae’s House of Chicken and Wafflez. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the few restaurants in the South Bay for soul food, Lillie Maes has two locations side by side. Next door to the original House of Soul Food is \u003ca href=\"http://www.lilliemaeshouse.com/#!home/mainPage\" target=\"_blank\">Lillie Maes House of Chicken and Wafflez\u003c/a>. The restaurant serves Southern-style fried chicken with cornbread and baked beans as well as fried chicken and waffles made with a special family blend of spices.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lilliemaeshouse.com/#!home/mainPage\" target=\"_blank\">\u003cb>Lillie Maes House of Chicken and Wafflez\u003c/b>\u003c/a>\u003cbr>\n1240 Coleman Ave. [\u003ca href=\"https://goo.gl/LDwZpY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95050\u003cbr>\nHours: Tue-Thu 11am-8pm; Fri 11am-9pm; Sat 12-9pm; Sun 12-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lilliemaesbistro/info/?tab=page_info\" target=\"_blank\">\u003cb>Lillie Maes House of Chicken and Wafflez\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/LABistroChicken.jpg\" alt=\"The fried chicken and waffles at Louisiana Bistro.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104329\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken and waffles at Louisiana Bistro. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving a menu of classic Cajun dishes \u003ca href=\"http://louisianabistrosanjose.com/\" target=\"_blank\">Louisiana Bistro\u003c/a> aims to bring the food and music of New Orleans to San Jose. The bistro serves po’ boys, gumbo and jambalaya accompanied by live music on Friday nights. The chicken and waffle plate showcases their specialty in preparing Southern comfort food. Leg and thigh meat are first tossed in a special blend of Southern spices before being deep fried and served alongside fluffy buttermilk waffles and maple syrup. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://louisianabistrosanjose.com/\" target=\"_blank\">\u003cb>Louisiana Bistro\u003c/b>\u003c/a>\u003cbr>\n19 N Market St. [\u003ca href=\"https://goo.gl/gtsne5\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nHours: Mon-Thu 11am-2pm and 5-9pm; Fri 11am-2pm and 5-11pm; Sat 2-11pm; Sun 2-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LouisianaBistroSanJose\" target=\"_blank\">\u003cb>Louisiana Bistro\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "Here is a collection of 10 South Bay restaurants serving up unique versions of Southern fried chicken. If we missed your favorite fried chicken spot, please be sure to share it in the comments.\r\n",
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"description": "Here is a collection of 10 South Bay restaurants serving up unique versions of Southern fried chicken. If we missed your favorite fried chicken spot, please be sure to share it in the comments.\r\n",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Restaurants Serving Southern Fried Chicken | KQED",
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"headline": "Bay Area Bites Guide to 10 Favorite South Bay Restaurants Serving Southern Fried Chicken",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A classic American comfort food, fried chicken is a delectable guilty pleasure. Traditional Southern fried chicken is typically marinated in buttermilk, then dredged in flour and deep-fried. However, from batter and frying methods to secret spice blends, chefs tend to lend their own interpretations to the dish. Furthermore, fried chicken can be served as a savory dish or paired alongside fluffy waffles for a sweet spin. Here is a collection of 10 South Bay restaurants serving up unique versions of Southern fried chicken. If we missed your favorite fried chicken spot, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_104332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/NolaChicken-new.jpg\" alt=\"Cornflake crusted fried chicken with chicken-thyme gravy, waffles, whipped cranberry butter and maple syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/NolaChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornflake crusted fried chicken with chicken-thyme gravy, waffles, whipped cranberry butter and maple syrup. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A New Orleans theme complete with Mardi Gras beads and hurricane cocktails make \u003ca href=\"http://www.nolas.com/index.html\" target=\"_blank\">Nola\u003c/a> a popular party destination in Palo Alto. The restaurant serves classic dishes of Creole and Cajun cuisine such as jambalaya, étouffée and gumbo. A mashup of sweet and savory, the fried chicken is free-range boneless chicken that is dipped in buttermilk, coated in cornflakes and served with chicken-thyme gravy, waffles, whipped cranberry butter and organic maple syrup.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nolas.com/index.html\" target=\"_blank\">\u003cb>Nola\u003c/b>\u003c/a>\u003cbr>\n535 Ramona St. [\u003ca href=\"https://goo.gl/ozTr6V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 328-2722\u003cbr>\nHours: Mon-Fri 11:30am-10pm; Sat 12-11pm; Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NOLA-189074825069/timeline/\" target=\"_blank\">\u003cb>Nola\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/NolaPaloAlto\" target=\"_blank\">\u003cb>@NolaPaloAlto\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_104336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/StritchChicken-new.jpg\" alt=\"Cafe Stritch’s fried chicken and waffles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/StritchChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cafe Stritch’s fried chicken and waffles. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A popular venue for live music in downtown San Jose, \u003ca href=\"http://www.cafestritch.com/\" target=\"_blank\">Cafe Stritch\u003c/a> serves a menu of American comfort food including buttermilk fried chicken with waffles. Large pieces of leg and thigh meat are dipped in a batter that gives the fried chicken a delicious thick and flaky crust. The chicken is served alongside fluffy Belgian waffles and a spicy coleslaw. Cafe Stritch only serves their popular fried chicken dish on Friday and Saturday.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafestritch.com/\" target=\"_blank\">\u003cb>Cafe Stritch\u003c/b>\u003c/a>\u003cbr>\n374 S 1st St. [\u003ca href=\"https://goo.gl/eCK3Jp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 280-6161\u003cbr>\nHours: Wed-Sat 4pm-2am; Sun 4pm-12am; Closed Monday and Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafestritch/?fref=ts\" target=\"_blank\">\u003cb>Cafe Stritch\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cafestritch\" target=\"_blank\">\u003cb>@cafestritch\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/OakRyeChicken-new.jpg\" alt=\"Fried chicken with pancake at Oak & Rye.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/OakRyeChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken with pancake at Oak & Rye. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While this Los Gatos restaurant may be bustling with guests enjoying wood-fired pizzas and craft cocktails, \u003ca href=\"http://www.oakandryepizza.com/\" target=\"_blank\">Oak & Rye\u003c/a> also features a popular fried chicken dish on their brunch menu. The crispy fried chicken is plated alongside a pancake with cinnamon butter and served with maple syrup and a Louisiana style hot sauce.\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.oakandryepizza.com/\" target=\"_blank\">\u003cb>Oak & Rye\u003c/b>\u003c/a>\u003cbr>\n303 N Santa Cruz Ave. [\u003ca href=\"https://goo.gl/nh6nCa\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 395-4441\u003cbr>\nHours: Mon-Fri 11am-11pm; Sat-Sun 10am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Oak-Rye-570298836338514/?fref=ts\" target=\"_blank\">\u003cb>Oak & Rye\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/OakRye\" target=\"_blank\">\u003cb>@OakRye\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/ZeusChicken.jpg\" alt=\"The Chicken ‘N Waffle at Butter & Zeus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ZeusChicken-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chicken ‘N Waffle at Butter & Zeus. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located walking distance from Levi’s Stadium in Santa Clara, \u003ca href=\"http://www.butterandzeus.com/\" target=\"_blank\">Butter & Zeus\u003c/a> features a menu of waffle sandwiches, both sweet and savory. The popular Chicken ‘N Waffle features a boneless, skinless breast fried with a rosemary batter and sandwiched between two warm waffles. Butter & Zeus also serves their fried chicken alongside a churro waffle that has been coated in cinnamon sugar.\u003c/p>\n\u003cp>\u003ca href=\"http://www.butterandzeus.com/\" target=\"_blank\">\u003cb>Butter & Zeus\u003c/b>\u003c/a>\u003cbr>\n2213 Tasman Dr. [\u003ca href=\"https://goo.gl/tf9kla\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95054\u003cbr>\nPh: (408) 727-1800\u003cbr>\nHours: Mon-Fri 10:30am-8pm; Sat-Sun 9:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Butter-Zeus-Waffle-Sandwiches-313652952097570/?fref=ts\" target=\"_blank\">\u003cb>Butter & Zeus Waffle Sandwiches\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ButterAndZeus\" target=\"_blank\">\u003cb>@ButterAndZeus\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_104337\" class=\"wp-caption aligncenter\" style=\"max-width: 1335px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/TableChicken-new.jpg\" alt=\"Fried chicken at The Table served over a cheddar cheese biscuit with country sausage gravy and a fried egg.\" width=\"1335\" height=\"841\" class=\"size-full wp-image-104337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new.jpg 1335w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new-400x252.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new-1180x743.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/TableChicken-new-960x605.jpg 960w\" sizes=\"(max-width: 1335px) 100vw, 1335px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken at The Table served over a cheddar cheese biscuit with country sausage gravy and a fried egg. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.thetablesj.com/\" target=\"_blank\">The Table\u003c/a> serves contemporary American cuisine prepared with locally-sourced ingredients in a homey setting. A recent renovation added a full bar and patio space to this popular Willow Glen restaurant. Fried chicken is featured on The Table’s brunch menu and is served atop a cheddar biscuit covered with country sausage gravy and a fried egg. A side of crispy potato wedges completes this rich dish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.thetablesj.com/\" target=\"_blank\">\u003cb>The Table\u003c/b>\u003c/a>\u003cbr>\n1110 Willow St. [\u003ca href=\"https://goo.gl/89tsvc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95125\u003cbr>\nPh: (408) 638-7911\u003cbr>\nHours: Mon-Tue 4-10pm; Wed-Thu 9am-2pm and 4-10pm; Fri 9am-2pm and 4pm-12am; Sat 8:30am-2pm and 5pm-12am; Sun 8:30am-2pm and 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thetablewillowglen/info/?tab=page_info\" target=\"_blank\">\u003cb>The Table\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thetablesj\" target=\"_blank\">\u003cb>@TheTableSJ\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104328\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FarmChicken-new.jpg\" alt=\"The Farmers Union fried chicken with pan-roasted squash, buttermilk mashed potatoes and bacon gravy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FarmChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farmers Union fried chicken with pan-roasted squash, buttermilk mashed potatoes and bacon gravy. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This American gastropub is inside a historic building which once served as an agricultural depot for San Jose ranchers during the turn of the century. \u003ca href=\"http://www.thefarmersunion.com/\" target=\"_blank\">The Farmers Union\u003c/a> features a massive bar set in the center of the brick building and serves modern American cuisine. The classic fried chicken is served with pan-roasted squash and buttermilk mashed potatoes. A rich and flavorful housemade bacon gravy elevates the dish to a higher level of American comfort food. \u003c/p>\n\u003cp>\u003ca href=\"http://www.thefarmersunion.com/\" target=\"_blank\">\u003cb>The Farmers Union\u003c/b>\u003c/a>\u003cbr>\n151 W Santa Clara St. [\u003ca href=\"https://goo.gl/lf8pwQ\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 277-0545\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri 11:30am-11pm; Sat 4-11pm; Sun 10am-2:30pm and 4-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheFarmersUnionSJ\" target=\"_blank\">\u003cb>The Farmers Union\u003c/b>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thefarmersunion\" target=\"_blank\">\u003cb>@TheFarmersUnion\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_104334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/ScratchChicken-new.jpg\" alt=\"The fried chicken at Scratch served with cornbread and Boston baked beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ScratchChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken at Scratch served with cornbread and Boston baked beans. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.scratchmtnview.com/#about\" target=\"_blank\">Scratch\u003c/a> serves modern American cuisine in a cozy, refined setting. The fried chicken at Scratch is an edible ode to American comfort food on a single plate: tender pieces of chicken in an extraordinarily crispy batter served alongside a moist cornbread cake and Boston baked beans presented in a cast iron cocotte.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scratchmtnview.com/#about\" target=\"_blank\">\u003cb>Scratch\u003c/b>\u003c/a>\u003cbr>\n401 Castro St. [\u003ca href=\"https://goo.gl/zHrXrb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 237-3132\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri 11:30am-11pm; Sat 10am-11pm; Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/scratchrestaurant/?fref=ts\" target=\"_blank\">\u003cb>Scratch\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_104335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/SouthernKitchenChicken.jpg\" alt=\"Fried chicken and eggs at Southern Kitchen Coffee Shop.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SouthernKitchenChicken-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken and eggs at Southern Kitchen Coffee Shop. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/southern-kitchen-coffee-shop-san-jose\" target=\"_blank\">Southern Kitchen Coffee Shop\u003c/a> is a no-frills breakfast joint in South San Jose that serves ample portions of American comfort food and Mexican breakfast dishes. The fried chicken with eggs is served alongside breakfast potatoes, two eggs and toast but can also be purchased a la carte. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/southern-kitchen-coffee-shop-san-jose\" target=\"_blank\">\u003cb>Southern Kitchen Coffee Shop\u003c/b>\u003c/a>\u003cbr>\n3378 Monterey Hwy. [\u003ca href=\"https://goo.gl/NUq1Kn\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95111\u003cbr>\nPh: (408) 225-4381\u003cbr>\nHours: Mon-Sun 6am-3pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/MaesChicken.jpg\" alt=\"Southern fried chicken at Lillie Mae’s House of Chicken and Wafflez.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChicken-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern fried chicken at Lillie Mae’s House of Chicken and Wafflez. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/MaesChickenWaffle.jpg\" alt=\"Southern fried chicken and waffles at Lillie Mae’s House of Chicken and Wafflez.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/MaesChickenWaffle-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern fried chicken and waffles at Lillie Mae’s House of Chicken and Wafflez. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the few restaurants in the South Bay for soul food, Lillie Maes has two locations side by side. Next door to the original House of Soul Food is \u003ca href=\"http://www.lilliemaeshouse.com/#!home/mainPage\" target=\"_blank\">Lillie Maes House of Chicken and Wafflez\u003c/a>. The restaurant serves Southern-style fried chicken with cornbread and baked beans as well as fried chicken and waffles made with a special family blend of spices.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lilliemaeshouse.com/#!home/mainPage\" target=\"_blank\">\u003cb>Lillie Maes House of Chicken and Wafflez\u003c/b>\u003c/a>\u003cbr>\n1240 Coleman Ave. [\u003ca href=\"https://goo.gl/LDwZpY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95050\u003cbr>\nHours: Tue-Thu 11am-8pm; Fri 11am-9pm; Sat 12-9pm; Sun 12-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lilliemaesbistro/info/?tab=page_info\" target=\"_blank\">\u003cb>Lillie Maes House of Chicken and Wafflez\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_104329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/LABistroChicken.jpg\" alt=\"The fried chicken and waffles at Louisiana Bistro.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104329\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/LABistroChicken-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken and waffles at Louisiana Bistro. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Serving a menu of classic Cajun dishes \u003ca href=\"http://louisianabistrosanjose.com/\" target=\"_blank\">Louisiana Bistro\u003c/a> aims to bring the food and music of New Orleans to San Jose. The bistro serves po’ boys, gumbo and jambalaya accompanied by live music on Friday nights. The chicken and waffle plate showcases their specialty in preparing Southern comfort food. Leg and thigh meat are first tossed in a special blend of Southern spices before being deep fried and served alongside fluffy buttermilk waffles and maple syrup. \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://louisianabistrosanjose.com/\" target=\"_blank\">\u003cb>Louisiana Bistro\u003c/b>\u003c/a>\u003cbr>\n19 N Market St. [\u003ca href=\"https://goo.gl/gtsne5\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nHours: Mon-Thu 11am-2pm and 5-9pm; Fri 11am-2pm and 5-11pm; Sat 2-11pm; Sun 2-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LouisianaBistroSanJose\" target=\"_blank\">\u003cb>Louisiana Bistro\u003c/b>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "10 Under-the-Radar and Affordable Sparkling Wines for New Year's Eve",
"title": "10 Under-the-Radar and Affordable Sparkling Wines for New Year's Eve",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Around this time of year the cyber-airwaves are filled with Champagne. That is, they are brimming with recommendations for the one alcoholic beverage most Americans save for special occasions, such as New Year’s Eve: sparkling wine. But in many cultures, sparkling wine is just a variation on the theme of fermented grape juice, designed to be enjoyed year-round with food or as an apéritif. While you can easily find decent, run-of-the-mill Prosecco, Cremant de Bourgogne and Cava on supermarket shelves, this year brings an abundance of more obscure choices in local wine shops. They are mostly \u003ca href=\"https://en.wikipedia.org/wiki/Natural_wine\" target=\"_blank\">natural wines\u003c/a>, which are wines that have been manipulated as little as possible in order to retain the unique qualities specific to each grape varietal that produced them, as well as their \u003ca href=\"https://en.wikipedia.org/wiki/Terroir\" target=\"_blank\">terroir\u003c/a>. \u003c/p>\n\u003cp>Natural wines have been trending in New York, Los Angeles and San Francisco slowly over the last few years, but the Bay Area has recently seen a marked increase in the variety of natural wines available locally. While there aren’t any legal parameters that formally guide what constitutes “natural” wine, a bottling can typically claim that distinction with authority if it is made using native yeasts, with the addition of minimal sulfur dioxide in the process. Many are organic or biodynamic (two legal certifications) as well, and a large percentage are unfined and unfiltered, resulting in wines that have diverse aroma and flavor profiles that the average wine drinker might find unusual, from a tart or sour finish to a bonafide funkiness. Others are classically elegant and more recognizable to most palates. \u003c/p>\n\u003cp>These ten wines range in price from $16-$34, and all have something to offer that is a bit different this season from the usual effervescent suspects. Prices are from the three shops where I discovered these bottles — \u003ca href=\"http://biondivino.com/\" target=\"_blank\">Biondivino\u003c/a> in San Francisco, \u003ca href=\"http://ordinairewine.com/\" target=\"_blank\">Ordinaire\u003c/a> in Oakland, and \u003ca href=\"http://www.vintageberkeley.com/\" target=\"_blank\">Vintage Wine\u003c/a> in Berkeley — but might be available at different retail prices in other local or online wine stores.\u003c/p>\n\u003cp>The \u003cstrong>2013 Vigneto Orsi San Vito Sui Liveiti\u003c/strong> ($18 at Biondivino), from Emilia Romagna in Italy, is made from the Pignoletto grape (97%) with a tiny bit of Riesling for acidity and aged on the lees (“sui lieviti”), meaning that the wine is left to age with the natural sediment in the bottle, which is typically removed through a filtering process. It’s also a pétillant naturel, or “pét-nat,” as the hipsters call it, which indicates that it’s been bottled before the primary fermentation is complete. In terms of flavor, this wine is more akin to a dry cider than what most of us associate with wine. It’s crisp, with notes of grapefruit, Asian pear and lychee and would pair well with young goat cheese, ceviche or vegetarian pasta or risotto dish.\u003c/p>\n\u003cfigure id=\"attachment_105384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Orsi1920.jpg\" alt=\"Orsi: 2013 Vigneto Orsi San Vito Sui Liveiti\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orsi: 2013 Vigneto Orsi San Vito Sui Liveiti \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pere Mata Cupado Rosé Non-Vintage\u003c/strong> ($24 at Vintage Berkeley) is made up of three little-known grapes: Macabeau (35%), Xarello (20%) and Parellada (20%), along with the more famous Monastrell (25%). The whole package is a twist on Spanish Cava and leads with musky apple notes on the nose that shift to a deep yeastiness on the palate. This organic, small-production wine, named after the winemaker, is first fermented in stainless steel for up to three weeks, then transferred to bottle, where it undergoes secondary fermentation for another month or more. It’s a lovely apéritif wine with salty nuts or olives or slices of Serrano ham.\u003c/p>\n\u003cfigure id=\"attachment_105385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/PereMata1920.jpg\" alt=\"PereMata: Pere Mata Cupado Rosé Non-Vintage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">PereMata: Pere Mata Cupado Rosé Non-Vintage \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Having never been a big fan of sparkling red wines, I was delighted when Ceri Smith, owner of Biondivino, recommended the \u003cstrong>2011 Croci Gutturnio Frizzante\u003c/strong> ($20.70), a berry-laden, tannic mouthful of delight that would be delicious with pizza, all manner of salumi, and pastas with cream- and butter-based sauces. Another wine from Emilia Romagna, which Smith maintains is the hottest region in Italy right now, the Gutturnio is made from Barbera and Bonarda, biodynamically grown and aged sur lie. Think Lambrusco with a large brain and a more serious expression on its face, but lush with brambly forest fruits. And even though it’s a red, it’s designed to be served chilled.\u003c/p>\n\u003cfigure id=\"attachment_105377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Croci1920.jpg\" alt=\"Croci: 2011 Croci Gutturnio Frizzante\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Croci: 2011 Croci Gutturnio Frizzante \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also from Biondivino, the \u003cstrong>Folicello Emilia Bianco Frizzante\u003c/strong> ($16.20) is a white Lambrusco that is bone dry, very fizzy, and redolent of baked green apple (a nice balance of sweet and tart). Made of 90% Pignoletto and 10% Montuni, it’s both organic and biodynamic, with no added sulfites. Good pairings include lightly smoked fish, dishes that feature olives, and young cheeses.\u003c/p>\n\u003cfigure id=\"attachment_105380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Folicello1920.jpg\" alt=\"Folicello: Folicello Emilia Bianco Frizzante\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Folicello: Folicello Emilia Bianco Frizzante \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California makes the cut with a rambunctious \u003cstrong>2014 J. Brix Cobolorum Riesling\u003c/strong> ($24 at Ordinaire), a Santa Barbara production that is the most péttilant of the pét-nats on this list — so fizzy that you’ll need to wait for it to calm down before you pour it. Aside from faint petrol notes associated with fine Riesling, you’d be hard-pressed to guess the grape here because we hardly ever taste it unfiltered. This one is also undisgorged, with no added sulfites. You’ve heard of beer for wine-lovers? This is a wine for beer-lovers, and would work well with sushi, spicy gazpacho, or ceviche.\u003c/p>\n\u003cfigure id=\"attachment_105381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/JBrix1920.jpg\" alt=\"JBrix: J. Brix Cobolorum Riesling\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">JBrix: J. Brix Cobolorum Riesling \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A lovely version of the well-known Crémant du Jura is the \u003cstrong>Champ Divin Zero Dosage\u003c/strong> ($25 at Vintage Berkeley) wine, made from 70% Chardonnay and 30% Pinot Noir. Even though these are familiar grapes to Champagne drinkers, the no-dosage method gives the wine an elegant restraint not to be confused with austerity, as it is also fruit-driven. Of all the wines mentioned here, this one goes best with raw oysters or other raw or lightly cooked shellfish because of its inherent minerality. This is one of the most manipulated wines on the list, but it is made with indigenous yeasts and only lightly filtered.\u003c/p>\n\u003cfigure id=\"attachment_105378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Divin1920.jpg\" alt=\"Divin: Champ Divin Zero Dosage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divin: Champ Divin Zero Dosage \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one terrific natural wine I found from Spain is the \u003cstrong>Viña Enebro Rosé\u003c/strong> ($18 at Biondivino), another pét-nat made from Tempranillo grapes, which give the wine a saturated tawny-pink hue. From a farm that grows olive and almond trees, as well as grapes, this production is certified organic. Because the red grapes impart more tannins than white grapes, this bubbly is suitable for meat dishes and will stand up even to heavy stews and aged cheeses. It’s also great as a pre-dinner wine with salumi.\u003c/p>\n\u003cfigure id=\"attachment_105379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Enebro1920.jpg\" alt=\"Enebro: Viña Enebro Rosé\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enebro: Viña Enebro Rosé \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Famed natural winemaker Jean-Pierre Robinot has made a compelling \u003cstrong>L’Opera Des Vins Les Années Folles\u003c/strong> ($30 at Ordinaire) from 80% Pineau d'Aunis and 20% Chenin Blanc grapes in his vineyards in the tiny village of Chahaignes, near Angers (in the Jasnières AOC). This area is known well for Chenin Blanc, but the driving force of this wine is the Pineau d'Aunis, a red grape variety that lends an appealing funkiness to the nose and tannic structure to the mouthfeel, with a decidedly peppery-strawberry flavor taking the lead on the palate. Serve it with aged goat cheese, sweeter dishes in the Thai, Chinese or Vietnamese repertoire, or cured meats of any kind.\u003c/p>\n\u003cfigure id=\"attachment_105382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lesannees1920.jpg\" alt=\"LesAnnees: Robinot L’Opera Des Vins Les Années Folles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">LesAnnees: Robinot L’Opera Des Vins Les Années Folles \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another lush and delicious sur lie wine is the \u003cstrong>2014 Menti Roncaie\u003c/strong> ($18.50 at Vintage Berkeley) from Italy’s Veneto region, made from 100% Garganega. The secondary fermentation in the bottle is precipitated by the addition of Albina juice (resonated Garganega), with only natural yeasts and no added sulfites. Because of its citrus and nut aromas and flavors, I especially like this wine with simple crostini before dinner or a first course of vegetarian pasta or risotto.\u003c/p>\n\u003cfigure id=\"attachment_105383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Menti1920.jpg\" alt=\"Menti: 2014 Menti Roncaie Sui Lieviti\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Menti: 2014 Menti Roncaie Sui Lieviti\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one Austrian contender here is the \u003cstrong>Strohmeier Schilcher Frizzante\u003c/strong> ($35 at Ordinaire), a rosé made from 100% Blauer Wildbacher, a little-planted grape with crisp acidity, white pepper notes, and grassy undertones. The farmer-winemakers Christine and Franz Strohmeier use natural methods in the vineyards as much as possible, including the use of whey instead of copper sulfite to ward off downy mildew. This sparkler is excellent alongside triple-cream cheeses, wild boar salumi, and other foods high in fat.\u003c/p>\n\u003cfigure id=\"attachment_105386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Strohmeier1920.jpg\" alt=\"Strohmeier: Strohmeier Schilcher Frizzante\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strohmeier: Strohmeier Schilcher Frizzante \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://biondivino.com/\" target=\"_blank\">\u003cstrong>Biondivino Wine Boutique\u003c/strong>\u003c/a>\u003cbr>\n1415 Green St. [\u003ca href=\"https://goo.gl/HTvX5l\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n(415) 673-2320\u003cbr>\nHours: Mon-Wed, 11am-8pm; Thu-Sat, 11am-10pm; Sun, noon-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/biondivino\" target=\"_blank\">Biondivino Wine Boutique\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/biondivino\" target=\"_blank\">@biodivino\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ordinairewine.com/\" target=\"_blank\">\u003cstrong>Ordinaire\u003c/strong>\u003c/a>\u003cbr>\n3354 Grand Ave. [\u003ca href=\"https://goo.gl/6d56jL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 629-3944\u003cbr>\nHours: Tues-Sat, noon-10pm; Sun, noon-5pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ordinairewine\" target=\"_blank\">Ordinaire\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ordinairewine\" target=\"_blank\">@ordinairewine\u003c/a>\u003cbr>\nTumblr: \u003ca href=\"http://ordinairewine.tumblr.com/\" target=\"_blank\">Ordinaire\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.vintageberkeley.com/\" target=\"_blank\">\u003cstrong>Vintage Berkeley\u003c/strong>\u003c/a> (two locations)\u003cbr>\n2949 College Ave. [\u003ca href=\"https://goo.gl/YGnvGi\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\n(510) 549-9501\u003cbr>\nHours: Mon-Sat, 11am-8pm; Sun, 11am-6pm\u003cbr>\n2113 Vine St. [\u003ca href=\"https://goo.gl/JEOMWs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\n(510) 665-8600\u003cbr>\nHours: Mon-Sat, 11am-8pm; Sun, 11am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Vintage-Berkeley-306773196651/\" target=\"_blank\">Vintage Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/VintageBerkeley\" target=\"_blank\">@VintageBerkeley\u003c/a>\u003cbr>\nTumblr: \u003ca href=\"http://vintageberkeley.tumblr.com/\" target=\"_blank\">Vintage Berkeley\u003c/a> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Around this time of year the cyber-airwaves are filled with Champagne. That is, they are brimming with recommendations for the one alcoholic beverage most Americans save for special occasions, such as New Year’s Eve: sparkling wine. But in many cultures, sparkling wine is just a variation on the theme of fermented grape juice, designed to be enjoyed year-round with food or as an apéritif. While you can easily find decent, run-of-the-mill Prosecco, Cremant de Bourgogne and Cava on supermarket shelves, this year brings an abundance of more obscure choices in local wine shops. They are mostly \u003ca href=\"https://en.wikipedia.org/wiki/Natural_wine\" target=\"_blank\">natural wines\u003c/a>, which are wines that have been manipulated as little as possible in order to retain the unique qualities specific to each grape varietal that produced them, as well as their \u003ca href=\"https://en.wikipedia.org/wiki/Terroir\" target=\"_blank\">terroir\u003c/a>. \u003c/p>\n\u003cp>Natural wines have been trending in New York, Los Angeles and San Francisco slowly over the last few years, but the Bay Area has recently seen a marked increase in the variety of natural wines available locally. While there aren’t any legal parameters that formally guide what constitutes “natural” wine, a bottling can typically claim that distinction with authority if it is made using native yeasts, with the addition of minimal sulfur dioxide in the process. Many are organic or biodynamic (two legal certifications) as well, and a large percentage are unfined and unfiltered, resulting in wines that have diverse aroma and flavor profiles that the average wine drinker might find unusual, from a tart or sour finish to a bonafide funkiness. Others are classically elegant and more recognizable to most palates. \u003c/p>\n\u003cp>These ten wines range in price from $16-$34, and all have something to offer that is a bit different this season from the usual effervescent suspects. Prices are from the three shops where I discovered these bottles — \u003ca href=\"http://biondivino.com/\" target=\"_blank\">Biondivino\u003c/a> in San Francisco, \u003ca href=\"http://ordinairewine.com/\" target=\"_blank\">Ordinaire\u003c/a> in Oakland, and \u003ca href=\"http://www.vintageberkeley.com/\" target=\"_blank\">Vintage Wine\u003c/a> in Berkeley — but might be available at different retail prices in other local or online wine stores.\u003c/p>\n\u003cp>The \u003cstrong>2013 Vigneto Orsi San Vito Sui Liveiti\u003c/strong> ($18 at Biondivino), from Emilia Romagna in Italy, is made from the Pignoletto grape (97%) with a tiny bit of Riesling for acidity and aged on the lees (“sui lieviti”), meaning that the wine is left to age with the natural sediment in the bottle, which is typically removed through a filtering process. It’s also a pétillant naturel, or “pét-nat,” as the hipsters call it, which indicates that it’s been bottled before the primary fermentation is complete. In terms of flavor, this wine is more akin to a dry cider than what most of us associate with wine. It’s crisp, with notes of grapefruit, Asian pear and lychee and would pair well with young goat cheese, ceviche or vegetarian pasta or risotto dish.\u003c/p>\n\u003cfigure id=\"attachment_105384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Orsi1920.jpg\" alt=\"Orsi: 2013 Vigneto Orsi San Vito Sui Liveiti\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orsi: 2013 Vigneto Orsi San Vito Sui Liveiti \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pere Mata Cupado Rosé Non-Vintage\u003c/strong> ($24 at Vintage Berkeley) is made up of three little-known grapes: Macabeau (35%), Xarello (20%) and Parellada (20%), along with the more famous Monastrell (25%). The whole package is a twist on Spanish Cava and leads with musky apple notes on the nose that shift to a deep yeastiness on the palate. This organic, small-production wine, named after the winemaker, is first fermented in stainless steel for up to three weeks, then transferred to bottle, where it undergoes secondary fermentation for another month or more. It’s a lovely apéritif wine with salty nuts or olives or slices of Serrano ham.\u003c/p>\n\u003cfigure id=\"attachment_105385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/PereMata1920.jpg\" alt=\"PereMata: Pere Mata Cupado Rosé Non-Vintage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">PereMata: Pere Mata Cupado Rosé Non-Vintage \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Having never been a big fan of sparkling red wines, I was delighted when Ceri Smith, owner of Biondivino, recommended the \u003cstrong>2011 Croci Gutturnio Frizzante\u003c/strong> ($20.70), a berry-laden, tannic mouthful of delight that would be delicious with pizza, all manner of salumi, and pastas with cream- and butter-based sauces. Another wine from Emilia Romagna, which Smith maintains is the hottest region in Italy right now, the Gutturnio is made from Barbera and Bonarda, biodynamically grown and aged sur lie. Think Lambrusco with a large brain and a more serious expression on its face, but lush with brambly forest fruits. And even though it’s a red, it’s designed to be served chilled.\u003c/p>\n\u003cfigure id=\"attachment_105377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Croci1920.jpg\" alt=\"Croci: 2011 Croci Gutturnio Frizzante\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Croci: 2011 Croci Gutturnio Frizzante \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also from Biondivino, the \u003cstrong>Folicello Emilia Bianco Frizzante\u003c/strong> ($16.20) is a white Lambrusco that is bone dry, very fizzy, and redolent of baked green apple (a nice balance of sweet and tart). Made of 90% Pignoletto and 10% Montuni, it’s both organic and biodynamic, with no added sulfites. Good pairings include lightly smoked fish, dishes that feature olives, and young cheeses.\u003c/p>\n\u003cfigure id=\"attachment_105380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Folicello1920.jpg\" alt=\"Folicello: Folicello Emilia Bianco Frizzante\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Folicello: Folicello Emilia Bianco Frizzante \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California makes the cut with a rambunctious \u003cstrong>2014 J. Brix Cobolorum Riesling\u003c/strong> ($24 at Ordinaire), a Santa Barbara production that is the most péttilant of the pét-nats on this list — so fizzy that you’ll need to wait for it to calm down before you pour it. Aside from faint petrol notes associated with fine Riesling, you’d be hard-pressed to guess the grape here because we hardly ever taste it unfiltered. This one is also undisgorged, with no added sulfites. You’ve heard of beer for wine-lovers? This is a wine for beer-lovers, and would work well with sushi, spicy gazpacho, or ceviche.\u003c/p>\n\u003cfigure id=\"attachment_105381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/JBrix1920.jpg\" alt=\"JBrix: J. Brix Cobolorum Riesling\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">JBrix: J. Brix Cobolorum Riesling \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A lovely version of the well-known Crémant du Jura is the \u003cstrong>Champ Divin Zero Dosage\u003c/strong> ($25 at Vintage Berkeley) wine, made from 70% Chardonnay and 30% Pinot Noir. Even though these are familiar grapes to Champagne drinkers, the no-dosage method gives the wine an elegant restraint not to be confused with austerity, as it is also fruit-driven. Of all the wines mentioned here, this one goes best with raw oysters or other raw or lightly cooked shellfish because of its inherent minerality. This is one of the most manipulated wines on the list, but it is made with indigenous yeasts and only lightly filtered.\u003c/p>\n\u003cfigure id=\"attachment_105378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Divin1920.jpg\" alt=\"Divin: Champ Divin Zero Dosage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divin: Champ Divin Zero Dosage \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one terrific natural wine I found from Spain is the \u003cstrong>Viña Enebro Rosé\u003c/strong> ($18 at Biondivino), another pét-nat made from Tempranillo grapes, which give the wine a saturated tawny-pink hue. From a farm that grows olive and almond trees, as well as grapes, this production is certified organic. Because the red grapes impart more tannins than white grapes, this bubbly is suitable for meat dishes and will stand up even to heavy stews and aged cheeses. It’s also great as a pre-dinner wine with salumi.\u003c/p>\n\u003cfigure id=\"attachment_105379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Enebro1920.jpg\" alt=\"Enebro: Viña Enebro Rosé\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enebro: Viña Enebro Rosé \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Famed natural winemaker Jean-Pierre Robinot has made a compelling \u003cstrong>L’Opera Des Vins Les Années Folles\u003c/strong> ($30 at Ordinaire) from 80% Pineau d'Aunis and 20% Chenin Blanc grapes in his vineyards in the tiny village of Chahaignes, near Angers (in the Jasnières AOC). This area is known well for Chenin Blanc, but the driving force of this wine is the Pineau d'Aunis, a red grape variety that lends an appealing funkiness to the nose and tannic structure to the mouthfeel, with a decidedly peppery-strawberry flavor taking the lead on the palate. Serve it with aged goat cheese, sweeter dishes in the Thai, Chinese or Vietnamese repertoire, or cured meats of any kind.\u003c/p>\n\u003cfigure id=\"attachment_105382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lesannees1920.jpg\" alt=\"LesAnnees: Robinot L’Opera Des Vins Les Années Folles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">LesAnnees: Robinot L’Opera Des Vins Les Années Folles \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another lush and delicious sur lie wine is the \u003cstrong>2014 Menti Roncaie\u003c/strong> ($18.50 at Vintage Berkeley) from Italy’s Veneto region, made from 100% Garganega. The secondary fermentation in the bottle is precipitated by the addition of Albina juice (resonated Garganega), with only natural yeasts and no added sulfites. Because of its citrus and nut aromas and flavors, I especially like this wine with simple crostini before dinner or a first course of vegetarian pasta or risotto.\u003c/p>\n\u003cfigure id=\"attachment_105383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Menti1920.jpg\" alt=\"Menti: 2014 Menti Roncaie Sui Lieviti\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Menti: 2014 Menti Roncaie Sui Lieviti\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one Austrian contender here is the \u003cstrong>Strohmeier Schilcher Frizzante\u003c/strong> ($35 at Ordinaire), a rosé made from 100% Blauer Wildbacher, a little-planted grape with crisp acidity, white pepper notes, and grassy undertones. The farmer-winemakers Christine and Franz Strohmeier use natural methods in the vineyards as much as possible, including the use of whey instead of copper sulfite to ward off downy mildew. This sparkler is excellent alongside triple-cream cheeses, wild boar salumi, and other foods high in fat.\u003c/p>\n\u003cfigure id=\"attachment_105386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Strohmeier1920.jpg\" alt=\"Strohmeier: Strohmeier Schilcher Frizzante\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strohmeier: Strohmeier Schilcher Frizzante \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://biondivino.com/\" target=\"_blank\">\u003cstrong>Biondivino Wine Boutique\u003c/strong>\u003c/a>\u003cbr>\n1415 Green St. [\u003ca href=\"https://goo.gl/HTvX5l\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n(415) 673-2320\u003cbr>\nHours: Mon-Wed, 11am-8pm; Thu-Sat, 11am-10pm; Sun, noon-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/biondivino\" target=\"_blank\">Biondivino Wine Boutique\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/biondivino\" target=\"_blank\">@biodivino\u003c/a> \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://ordinairewine.com/\" target=\"_blank\">\u003cstrong>Ordinaire\u003c/strong>\u003c/a>\u003cbr>\n3354 Grand Ave. [\u003ca href=\"https://goo.gl/6d56jL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 629-3944\u003cbr>\nHours: Tues-Sat, noon-10pm; Sun, noon-5pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ordinairewine\" target=\"_blank\">Ordinaire\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ordinairewine\" target=\"_blank\">@ordinairewine\u003c/a>\u003cbr>\nTumblr: \u003ca href=\"http://ordinairewine.tumblr.com/\" target=\"_blank\">Ordinaire\u003c/a> \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.vintageberkeley.com/\" target=\"_blank\">\u003cstrong>Vintage Berkeley\u003c/strong>\u003c/a> (two locations)\u003cbr>\n2949 College Ave. [\u003ca href=\"https://goo.gl/YGnvGi\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\n(510) 549-9501\u003cbr>\nHours: Mon-Sat, 11am-8pm; Sun, 11am-6pm\u003cbr>\n2113 Vine St. [\u003ca href=\"https://goo.gl/JEOMWs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\n(510) 665-8600\u003cbr>\nHours: Mon-Sat, 11am-8pm; Sun, 11am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Vintage-Berkeley-306773196651/\" target=\"_blank\">Vintage Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/VintageBerkeley\" target=\"_blank\">@VintageBerkeley\u003c/a>\u003cbr>\nTumblr: \u003ca href=\"http://vintageberkeley.tumblr.com/\" target=\"_blank\">Vintage Berkeley\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Mouthwatering Melts in the East Bay",
"title": "5 Bites: Mouthwatering Melts in the East Bay",
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"content": "\u003cp>Ah, \u003ca href=\"https://en.wikipedia.org/wiki/Melt_sandwich\" target=\"_blank\">the melt\u003c/a> -- the heftier, meatier sibling to the hallowed \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\">grilled cheese sandwich\u003c/a>. A plain scoop of tuna salad is easily elevated to next level status with the simple addition of melted cheddar, while \u003ca href=\"https://en.wikipedia.org/wiki/Patty_melt\" target=\"_blank\">the patty melt\u003c/a> transforms a typical cheeseburger by using sautéed onions and griddled rye bread. (Accounts differ on the patty melt's exact birthday -- which ranges from the \u003ca href=\"http://la.eater.com/maps/step-aside-burgers-10-great-patty-melts-in-la\" target=\"_blank\">'30s\u003c/a>, '40s or '50s -- but most suggest it was created at a former \u003ca href=\"http://www.grubstreet.com/2014/09/patty-melt-roundup.html\" target=\"_blank\">Southern Californian coffee shop down in L.A.\u003c/a>) I've sampled many melts throughout the East Bay that transcend the sandwich's humble origins -- such as Oakland's \u003cstrong>\u003ca href=\"http://kronnerburger.com/\" target=\"_blank\">Kronnerburger\u003c/a>\u003c/strong> that serves their patty melt with onion confit, mixed melted cheese and hot mustard (shown above). Here's five other options that will warm your soul and belly this winter (and I've excluded other unique variations on meat-and-melted cheese sandwiches such as the Reuben, hot pastrami, Croque Monsieur, Cubano and the like.) Please let us know your favorite spots in the comments. \u003c/p>\n\u003ch3>Ham and Cheese, Please\n\u003ch3>\n\u003cfigure id=\"attachment_104718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7115.jpg\" alt=\"A perfect pairing for lunch: ham and cheese melt with a fresh side salad.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A perfect pairing for lunch: ham and cheese melt with a fresh side salad. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>Located on the main drag that runs through downtown Danville, the newer, year-old location of the \u003cstrong>\u003ca href=\"http://www.itsonthesideboard.com/\" target=\"_blank\">Sideboard\u003c/a>\u003c/strong> now resides in a quaint gray building with a front porch and spacious back patio. As their menu features locally-sourced, seasonal comfort food, now's the time to order their open-face ham and cheese melt. Aged white cheddar oozes over slices of flavorful ham and a large housemade English muffin that's split in two. A side salad garnished with feta cheese and cherry tomatoes makes this a perfect lunchtime meal (which is the only time it's served.) If you're in the mood for dessert, there's also plenty of tasty housemade pastries to choose from to satisfy your sweet tooth.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.itsonthesideboard.com/\" target=\"_blank\">Sideboard\u003c/a>\u003c/strong>\u003cbr>\n90 Railroad Avenue [\u003ca href=\"https://goo.gl/maps/BHc792HpcSx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDanville, CA 94526\u003cbr>\nPh: (925) 984-2713\u003cbr>\nHours: Sun-Mon 8am-8pm; Tue-Sat 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SideboardDanville/\" target=\"_blank\">Sideboard Danville\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sideboard_danville/\" target=\"_blank\">@sideboard_danville\u003c/a>\u003cbr>\nPrice range: $ (Sandwiches $10 and under) \u003c/p>\n\u003ch3>A Classic Patty Melt with a Californian Touch\n\u003ch3>\n\u003cfigure id=\"attachment_104590\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7091.jpg\" alt=\"Sequoia Diner's stellar patty melt is above and beyond what you'd find at a regular diner.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sequoia Diner's stellar patty melt is above and beyond what you'd find at a regular diner. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>A charming throwback to the lunch counters of yesteryear, \u003cstrong>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003c/strong> opened its doors this past May in Oakland's Laurel District. While they focus on producing good old-fashioned \u003ca href=\"http://www.eastbayexpress.com/oakland/breakfast-of-champions/Content?oid=4412634\" target=\"_blank\">American breakfasts with a Californian sensibility\u003c/a>, the star of their short lunch menu is their exceptional patty melt, which rises far above what you'd find at your average greasy spoon. Beginning with two buttery, thick-cut slices of housemade rye bread, a juicy hamburger patty (made with humanely raised meat) rests on top of a solid layer of grilled onions, melted Swiss cheese and Russian dressing. Not that you'll need the additional sides of a baby arugula salad, dill pickles and home fries, but those accompany your sizable sandwich as well. Save room for dessert if you can as their cookies and pastries are also all baked on the premises. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003c/strong>\u003cbr>\n3719 MacArthur Blvd. [\u003ca href=\"https://goo.gl/maps/xCFiD2aBRS52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94619\u003cbr>\nPh: (510) 482-3719\u003cbr>\nHours: Open Wed-Sun 8am-2pm, Thu 5-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sequoiadiner/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sequoia_diner\" target=\"_blank\">@SequoiaDiner\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\u003ch3>You Won't Miss Tuna With This Seafood Melt\u003c/h3>\n\u003cfigure id=\"attachment_104856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7142.jpg\" alt=\"The Cook and Her Farmer's outstanding "Big Sur" melt.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cook and Her Farmer's outstanding \"Big Sur\" melt. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We've complimented the \u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer's\u003c/strong>\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\"> picturesque, slow-cooked grilled cheese in a previous post\u003c/a>. But their \"Big Sur Melt\" takes it one step further by adding tender bites of Florida Gulf shrimp, slivers of green onion and housemade seasonal \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\" target=\"_blank\">mostarda\u003c/a>\u003c/em> to the mix of melted aged Gruyère, dry Jack and \u003cem>pecorino\u003c/em> cheeses. It's arguably tastier than its sibling sandwich and puts most other seafood-based melts to shame. (Although two other restaurants I mentioned in that same write-up, \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\">The Sacred Wheel\u003c/a> \u003c/strong> and \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/5-bites-the-best-breakfast-sandwiches-in-oakland/\" target=\"_blank\">Stag's Lunchette\u003c/a> \u003c/strong>, certainly have noteworthy tuna melt contenders.) If you're able to polish off this entire sandwich, you may find yourself curling up for a nap underneath your table afterwards. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington Street [\u003ca href=\"https://goo.gl/maps/XV4BH73kMqQ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon 9am-4pm; Tue-Thu 9am-9pm; Fri-Sat 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nPrice range: $$ Sandwiches ($11-$17)\u003c/p>\n\u003ch3>For When You Want All the Melts\n\u003ch3>\n\u003cfigure id=\"attachment_104547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7062.jpg\" alt=\"Harissa, a North African chili paste, adds a hint of earthy flavor to Saul's turkey melts. \" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Harissa, a North African chili paste, adds a hint of earthy flavor to Saul's turkey melts. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>Feeling indecisive? Fortunately there's three tantalizingly good melts to choose from at \u003cstrong>\u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's\u003c/a>\u003c/strong>, the venerable Berkeley restaurant and deli that's been serving up their distinctive take on Jewish food for over 25 years. Given their emphasis on seasonal, local and sustainable ingredients, their turkey melt's stuffed with \u003ca href=\"http://www.eatlikeitmatters.com/\" target=\"_blank\">BN Ranch\u003c/a> turkey with mushrooms, Swiss cheese and a mildly spicy roasted pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce on grilled \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> sourdough bread (or choose your own.) They also offer the two standard classics: a tuna melt (with Oregon line caught albacore tuna salad with cheddar or Swiss on rye) and a patty melt. Along with their complimentary pickle plate, you'll also get coleslaw, potato salad or mixed green salad as a side; or sub in latkes, knishes, fries or fruit. You can also order just half a sandwich with or without a cup of soup for a lighter meal. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a>\u003c/strong>\u003cbr>\n1475 Shattuck Avenue [\u003ca href=\"https://goo.gl/maps/QDFcHECqjZK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 848-DELI (3354)\u003cbr>\nHours: Breakfast & lunch served from 8am-2pm Mon-Fri; 8am-3pm Sat-Sun; Burgers and melts served all day after 11am; Dinner served from 4-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SaulsDeli/?ref=ts\" target=\"_blank\">Saul's Deli\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saulsdeli\" target=\"_blank\">@saulsdeli\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\u003ch3>A Double Cheese Extravaganza\n\u003ch3>\n\u003cfigure id=\"attachment_104545\" class=\"wp-caption aligncenter\" style=\"max-width: 4000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7025-e1.jpg\" alt=\"The Peasant Courtyard's Parmesan-encrusted patty melt is a real show stopper.\" width=\"4000\" height=\"2248\" class=\"size-full wp-image-104545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1.jpg 4000w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-960x540.jpg 960w\" sizes=\"(max-width: 4000px) 100vw, 4000px\">\u003cfigcaption class=\"wp-caption-text\">The Peasant Courtyard's Parmesan-encrusted patty melt is a real show stopper. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>True to its name, \u003cstrong>\u003ca href=\"http://rodneyworth.com/peasants-courtyard/\" target=\"_blank\">The Peasant’s Courtyard\u003c/a>\u003c/strong> has a welcoming outdoor space as well as a cozy, cottage-like atmosphere indoors. One of their signature sandwiches is their show-stopping patty melt. Once you're done admiring its crunchy halo of Parmesan cheese on sourdough bread, you'll appreciate its rich fillings: melted Swiss cheese, sautéed onions and a half-pound of certified Angus beef that's slathered with Russian dressing. A side salad or French fries are included, or substitute in a cup of soup, onion rings or fruit for a few more dollars. They also serve an excellent tuna melt prepared with Albacore tuna, cheddar cheese, tomato, lettuce and sliced red onion on sourdough for a simpler alternative. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rodneyworth.com/peasants-courtyard/\" target=\"_blank\">The Peasant’s Courtyard\u003c/a>\u003c/strong>\u003cbr>\n3195 Danville Blvd. [\u003ca href=\"https://goo.gl/maps/TcRnnXu4TrR2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlamo, CA 94507\u003cbr>\nPh: (925) 362-0088\u003cbr>\nHours: Everyday from 7:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/The-Peasants-Courtyard-114485648570493/\" target=\"_blank\">The Peasant's Courtyard\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ah, \u003ca href=\"https://en.wikipedia.org/wiki/Melt_sandwich\" target=\"_blank\">the melt\u003c/a> -- the heftier, meatier sibling to the hallowed \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\">grilled cheese sandwich\u003c/a>. A plain scoop of tuna salad is easily elevated to next level status with the simple addition of melted cheddar, while \u003ca href=\"https://en.wikipedia.org/wiki/Patty_melt\" target=\"_blank\">the patty melt\u003c/a> transforms a typical cheeseburger by using sautéed onions and griddled rye bread. (Accounts differ on the patty melt's exact birthday -- which ranges from the \u003ca href=\"http://la.eater.com/maps/step-aside-burgers-10-great-patty-melts-in-la\" target=\"_blank\">'30s\u003c/a>, '40s or '50s -- but most suggest it was created at a former \u003ca href=\"http://www.grubstreet.com/2014/09/patty-melt-roundup.html\" target=\"_blank\">Southern Californian coffee shop down in L.A.\u003c/a>) I've sampled many melts throughout the East Bay that transcend the sandwich's humble origins -- such as Oakland's \u003cstrong>\u003ca href=\"http://kronnerburger.com/\" target=\"_blank\">Kronnerburger\u003c/a>\u003c/strong> that serves their patty melt with onion confit, mixed melted cheese and hot mustard (shown above). Here's five other options that will warm your soul and belly this winter (and I've excluded other unique variations on meat-and-melted cheese sandwiches such as the Reuben, hot pastrami, Croque Monsieur, Cubano and the like.) Please let us know your favorite spots in the comments. \u003c/p>\n\u003ch3>Ham and Cheese, Please\n\u003ch3>\n\u003cfigure id=\"attachment_104718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7115.jpg\" alt=\"A perfect pairing for lunch: ham and cheese melt with a fresh side salad.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A perfect pairing for lunch: ham and cheese melt with a fresh side salad. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>Located on the main drag that runs through downtown Danville, the newer, year-old location of the \u003cstrong>\u003ca href=\"http://www.itsonthesideboard.com/\" target=\"_blank\">Sideboard\u003c/a>\u003c/strong> now resides in a quaint gray building with a front porch and spacious back patio. As their menu features locally-sourced, seasonal comfort food, now's the time to order their open-face ham and cheese melt. Aged white cheddar oozes over slices of flavorful ham and a large housemade English muffin that's split in two. A side salad garnished with feta cheese and cherry tomatoes makes this a perfect lunchtime meal (which is the only time it's served.) If you're in the mood for dessert, there's also plenty of tasty housemade pastries to choose from to satisfy your sweet tooth.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.itsonthesideboard.com/\" target=\"_blank\">Sideboard\u003c/a>\u003c/strong>\u003cbr>\n90 Railroad Avenue [\u003ca href=\"https://goo.gl/maps/BHc792HpcSx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDanville, CA 94526\u003cbr>\nPh: (925) 984-2713\u003cbr>\nHours: Sun-Mon 8am-8pm; Tue-Sat 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SideboardDanville/\" target=\"_blank\">Sideboard Danville\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sideboard_danville/\" target=\"_blank\">@sideboard_danville\u003c/a>\u003cbr>\nPrice range: $ (Sandwiches $10 and under) \u003c/p>\n\u003ch3>A Classic Patty Melt with a Californian Touch\n\u003ch3>\n\u003cfigure id=\"attachment_104590\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7091.jpg\" alt=\"Sequoia Diner's stellar patty melt is above and beyond what you'd find at a regular diner.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sequoia Diner's stellar patty melt is above and beyond what you'd find at a regular diner. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>A charming throwback to the lunch counters of yesteryear, \u003cstrong>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003c/strong> opened its doors this past May in Oakland's Laurel District. While they focus on producing good old-fashioned \u003ca href=\"http://www.eastbayexpress.com/oakland/breakfast-of-champions/Content?oid=4412634\" target=\"_blank\">American breakfasts with a Californian sensibility\u003c/a>, the star of their short lunch menu is their exceptional patty melt, which rises far above what you'd find at your average greasy spoon. Beginning with two buttery, thick-cut slices of housemade rye bread, a juicy hamburger patty (made with humanely raised meat) rests on top of a solid layer of grilled onions, melted Swiss cheese and Russian dressing. Not that you'll need the additional sides of a baby arugula salad, dill pickles and home fries, but those accompany your sizable sandwich as well. Save room for dessert if you can as their cookies and pastries are also all baked on the premises. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003c/strong>\u003cbr>\n3719 MacArthur Blvd. [\u003ca href=\"https://goo.gl/maps/xCFiD2aBRS52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94619\u003cbr>\nPh: (510) 482-3719\u003cbr>\nHours: Open Wed-Sun 8am-2pm, Thu 5-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sequoiadiner/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sequoia_diner\" target=\"_blank\">@SequoiaDiner\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\u003ch3>You Won't Miss Tuna With This Seafood Melt\u003c/h3>\n\u003cfigure id=\"attachment_104856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7142.jpg\" alt=\"The Cook and Her Farmer's outstanding "Big Sur" melt.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cook and Her Farmer's outstanding \"Big Sur\" melt. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We've complimented the \u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer's\u003c/strong>\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\"> picturesque, slow-cooked grilled cheese in a previous post\u003c/a>. But their \"Big Sur Melt\" takes it one step further by adding tender bites of Florida Gulf shrimp, slivers of green onion and housemade seasonal \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\" target=\"_blank\">mostarda\u003c/a>\u003c/em> to the mix of melted aged Gruyère, dry Jack and \u003cem>pecorino\u003c/em> cheeses. It's arguably tastier than its sibling sandwich and puts most other seafood-based melts to shame. (Although two other restaurants I mentioned in that same write-up, \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\">The Sacred Wheel\u003c/a> \u003c/strong> and \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/5-bites-the-best-breakfast-sandwiches-in-oakland/\" target=\"_blank\">Stag's Lunchette\u003c/a> \u003c/strong>, certainly have noteworthy tuna melt contenders.) If you're able to polish off this entire sandwich, you may find yourself curling up for a nap underneath your table afterwards. \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://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington Street [\u003ca href=\"https://goo.gl/maps/XV4BH73kMqQ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon 9am-4pm; Tue-Thu 9am-9pm; Fri-Sat 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nPrice range: $$ Sandwiches ($11-$17)\u003c/p>\n\u003ch3>For When You Want All the Melts\n\u003ch3>\n\u003cfigure id=\"attachment_104547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7062.jpg\" alt=\"Harissa, a North African chili paste, adds a hint of earthy flavor to Saul's turkey melts. \" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Harissa, a North African chili paste, adds a hint of earthy flavor to Saul's turkey melts. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>Feeling indecisive? Fortunately there's three tantalizingly good melts to choose from at \u003cstrong>\u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's\u003c/a>\u003c/strong>, the venerable Berkeley restaurant and deli that's been serving up their distinctive take on Jewish food for over 25 years. Given their emphasis on seasonal, local and sustainable ingredients, their turkey melt's stuffed with \u003ca href=\"http://www.eatlikeitmatters.com/\" target=\"_blank\">BN Ranch\u003c/a> turkey with mushrooms, Swiss cheese and a mildly spicy roasted pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce on grilled \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> sourdough bread (or choose your own.) They also offer the two standard classics: a tuna melt (with Oregon line caught albacore tuna salad with cheddar or Swiss on rye) and a patty melt. Along with their complimentary pickle plate, you'll also get coleslaw, potato salad or mixed green salad as a side; or sub in latkes, knishes, fries or fruit. You can also order just half a sandwich with or without a cup of soup for a lighter meal. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a>\u003c/strong>\u003cbr>\n1475 Shattuck Avenue [\u003ca href=\"https://goo.gl/maps/QDFcHECqjZK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 848-DELI (3354)\u003cbr>\nHours: Breakfast & lunch served from 8am-2pm Mon-Fri; 8am-3pm Sat-Sun; Burgers and melts served all day after 11am; Dinner served from 4-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SaulsDeli/?ref=ts\" target=\"_blank\">Saul's Deli\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saulsdeli\" target=\"_blank\">@saulsdeli\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\u003ch3>A Double Cheese Extravaganza\n\u003ch3>\n\u003cfigure id=\"attachment_104545\" class=\"wp-caption aligncenter\" style=\"max-width: 4000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7025-e1.jpg\" alt=\"The Peasant Courtyard's Parmesan-encrusted patty melt is a real show stopper.\" width=\"4000\" height=\"2248\" class=\"size-full wp-image-104545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1.jpg 4000w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-960x540.jpg 960w\" sizes=\"(max-width: 4000px) 100vw, 4000px\">\u003cfigcaption class=\"wp-caption-text\">The Peasant Courtyard's Parmesan-encrusted patty melt is a real show stopper. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>True to its name, \u003cstrong>\u003ca href=\"http://rodneyworth.com/peasants-courtyard/\" target=\"_blank\">The Peasant’s Courtyard\u003c/a>\u003c/strong> has a welcoming outdoor space as well as a cozy, cottage-like atmosphere indoors. One of their signature sandwiches is their show-stopping patty melt. Once you're done admiring its crunchy halo of Parmesan cheese on sourdough bread, you'll appreciate its rich fillings: melted Swiss cheese, sautéed onions and a half-pound of certified Angus beef that's slathered with Russian dressing. A side salad or French fries are included, or substitute in a cup of soup, onion rings or fruit for a few more dollars. They also serve an excellent tuna melt prepared with Albacore tuna, cheddar cheese, tomato, lettuce and sliced red onion on sourdough for a simpler alternative. \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://rodneyworth.com/peasants-courtyard/\" target=\"_blank\">The Peasant’s Courtyard\u003c/a>\u003c/strong>\u003cbr>\n3195 Danville Blvd. [\u003ca href=\"https://goo.gl/maps/TcRnnXu4TrR2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlamo, CA 94507\u003cbr>\nPh: (925) 362-0088\u003cbr>\nHours: Everyday from 7:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/The-Peasants-Courtyard-114485648570493/\" target=\"_blank\">The Peasant's Courtyard\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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},
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"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"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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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"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": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
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