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"bio": "Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\">shelbypope.com\u003c/a>",
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"bio": "Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.",
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"bio": "Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.",
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"disqusTitle": "5 Dedicated Gluten-Free Bakeries Around the Bay Area",
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"content": "\u003cp>When I used to walk into even the most elegant pastry shop and ask for something without gluten, I was lucky to be offered a “gluten-free” almond or coconut macaroon, which was cozied up in the case right next to conventional muffins, scones and cookies. The problem for the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/gluten-free-diet/art-20048530?_ga=1.262680523.690883551.1456637465\" target=\"_blank\">increasing number of customers who avoid gluten\u003c/a> by choice or necessity is that these treats will most likely be prepared in a kitchen which is enveloped by wheat flour: on pans, on hands and in the air. That cross-contamination is too risky for those with extreme allergies or celiac disease, because, for them, even the tiniest bit of wheat can trigger a dangerous allergic reaction.\u003c/p>\n\u003cp>I have been following a g/f diet for about 15 years, due to a wheat-intolerance. In the old days, there were slim pickings: crumbly, Styrofoam-esque breads, and dry takes on token sweet treats. But oh, how things changed in the last few years! While most local markets now carry a range of g/f frozen breads and packaged cookies, even the finest frozen baked good cannot compare to fragrant, warm muffins, pastries or rolls right out of the oven.\u003c/p>\n\u003cp>A handful of “dedicated gluten-free bakeries”—where everything is prepared in completely gluten-free kitchens—now encircle the Bay Area, so whether you live in San Francisco, the East Bay, the South Bay, Marin or the San Ramon Valley, you are not far from freshly baked moist muffins, decadent desserts, killer cupcakes or satisfying sandwich breads that you can trust are 100% gluten-free.\u003c/p>\n\u003cp>A side benefit is that all five bakeries also cater to customers with an array of additional allergies and diet preferences, so patrons with a sensitivity to dairy, eggs, soy or nuts or those who follow vegan or Paleo diets can blissfully munch on sinfully-satisfying brownies, scones, cinnamon rolls, cupcakes, cookies, pies and breads. All five bakeries also make and decorate special-order cakes -- enabling weddings, holiday dinners and kids’ birthday parties to be accessible and enjoyable for all. (Prices vary, but generally cakes run about $35, breads from $8-$10, muffins and donuts $3-$4, cookies $1-$2.)\u003c/p>\n\u003cp>Since each bakery carries scores of sweet and savory products, I couldn’t possibly sample them all (though goodness knows I tried!) but I list a few of my favorites below. You can check out their websites for a full listing, but better yet, stop in for a visit and conduct your own tasting of gourmet gluten-free goodies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101455,101457,101454,101452,101453,101456\"]\u003c/p>\n\u003ch3>Mariposa\u003c/h3>\n\u003cp>“Mariposa” is Spanish for “butterfly” and founder Patti Furey Crane picked the name because the transformation that a butterfly goes through reflects the way that “many people who adopt a gluten-free lifestyle transform their lives through food.” Her bakery is the godmother of Bay Area dedicated g/f bakeries. It’s the oldest and largest g/f bakery with two locations: Oakland’s Temescal District and San Francisco’s Ferry Building. But it all happened by accident. Crane never planned to open a bakery café at all. In 2002, after she was diagnosed with MS and researched what she could do to calm the symptoms of her autoimmune condition, she read about eliminating gluten from her diet. The few g/f products she found at the time were, she remembers, “mass-produced, bland, with a texture that wasn’t right.” Since she had baked a lot with her mother as a little girl, she set about converting some tried-and-true recipes (like biscotti and brownies) to g/f versions to sell at natural food markets. \u003c/p>\n\u003cp>Crane started making her wholesale baked goods in a shared kitchen. When she needed more space and found the Telegraph Avenue location in 2006, it was zoned for retail. She was forced to comply by becoming a retail outlet and Crane and her husband duly installed a counter, but not much else. There was no signage and their door was a heavy, steel contraption. It’s a wonder that her customers managed to find Mariposa, but when they did, they were not shy about offering suggestions of what she should add to her line. “The business stemmed from customer cravings,” says Crane, “including me, too, since I’m a consumer and I have my own cravings.” Mariposa now produces more than 70 items and Crane is always looking to add new things.\u003c/p>\n\u003cp>Her multi-grain bread has a complex flavor/texture profile with a blend of flours, plus flax and sunflower seeds. The delightful cream-filled Penguino cupcake contains no known allergens but an intensely fudgy flavor. My family loves Mariposa’s seasonal fruit galette, a dessert elegant enough for company, with its balance of delicate crust, tangy fruit and crunch of sugar sprinkled on top. The Oakland location now has a pleasant café with plenty of seating, while the Ferry Building Bakeshop, added in 2012, is more of a to-go spot. For breakfast, try a bagel, cinnamon roll, Danish or pumpkin muffin. Lunch features a selection of pizza, sandwiches, empanadas and more.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mariposabaking.com\" target=\"_blank\">Mariposa\u003c/a>\u003c/strong>\u003cbr>\n5427 Telegraph Ave., Unit 3D [\u003ca href=\"https://goo.gl/6Ph0yk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Fri 9am-6pm; Sat 9am-5pm; Sun 10am-5pm\u003c/p>\n\u003cp>One Ferry Building, suite 32 [\u003ca href=\"https://goo.gl/LUHQgM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 10am-5pm\u003cbr>\n(for both locations:)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MariposaBaking?fref=ts\" target=\"_blank\">Mariposa Baking Artisan Crafted Gluten Free Bakery \u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mariposabaking\" target=\"_blank\">@MariposaBaking\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101445,101449,101450,101448,101447,101446\"]\u003c/p>\n\u003ch3>Bacano Bakery\u003c/h3>\n\u003cp>As the youngest, local g/f bakery, Bacano celebrates its one-year birthday this month; its name is Spanish slang for cool, or very good. Founder Laverne Matias started selling his g/f goods three years ago at farmers' markets (he continues at Oakland’s \u003ca href=\"https://www.facebook.com/GrandLakeFarmersMarket\" target=\"_blank\">Grand Lake\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/temescal-farmers-market-oakland\" target=\"_blank\">Temescal\u003c/a> and San Francisco’s \u003ca href=\"http://www.yelp.com/biz/clement-street-farmers-market-san-francisco\" target=\"_blank\">Clement\u003c/a>), then opened this cozy spot in Emeryville last September. Matias, who grew up in Puerto Rico, also baked at home with his mother. He moved to California in 2000 to become a lawyer after he was accepted into Hastings Law School, but changed his mind about that career path. Deciding he wanted something “more human,” he did a stint as head of HR for a large (conventional) baking company, then branched off on his own to develop some healthier recipes. He also studied existential psychology at JFK University and worked for three years as a licensed psychotherapist. But at the moment, his bakery/café is keeping him tuned in to people’s more earthly desires.\u003c/p>\n\u003cp>Matias explains his approach: “We don’t use gluten-free flour mixes. We prefer to create unique blends of gluten-free flours to complement each item. I love ancient grains such as teff, millet, sorghum and quinoa. We also use nut flours and meals like almond, coconut and hazelnut.”\u003c/p>\n\u003cp>Bacano offers a unique bread called \"Seeds of Joy,\" which contains a complex blend of teff, sorghum and sweet rice flours sprinkled with fennel, caraway and coriander seeds. I keep it in the freezer, and toast to enjoy it with savory spreads like hummus or avocado.\u003c/p>\n\u003cp>I was wild about Bacano's \"Monkey Paradise\" muffins—essentially banana bread plus chocolate chips, walnuts and dried cherries—and found their fig scones divine. The De Young Museum serves another of my favorites at Bacano: their grain-free, cranberry date walnut bites, jewel-like orbs that burst with flavor.\u003c/p>\n\u003cp>Bacano’s cakes feature some unusual flavor combinations, including rosemary with coconut; and orange, almond and pistachio. Since they use all natural ingredients, the classic mauve roses with green foliage on the icing are colored with beet and spinach juice, respectively. \u003c/p>\n\u003cp>At lunchtime, Bacano’s café offers soups, salads, quiche, pizza and sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bacanobakery.com\" target=\"_blank\">\u003cstrong>Bacano Bakery\u003c/strong>\u003c/a>\u003cbr>\n1298 65\u003csup>th\u003c/sup> St. [\u003ca href=\"https://goo.gl/sJSDLO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 250-9751\u003cbr>\nHours: Mon-Sat 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BacanoBakery?fref=ts\" target=\"_blank\">Bacano Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@BacanoBakery\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101460,101462,101461,101464,101463,101465\"]\u003c/p>\n\u003ch3>Zest Bakery\u003c/h3>\n\u003cp>This family-owned bakery in San Carlos is the only one of the five that does not announce “gluten-free” on its store front, as its scalloped green awning proclaims “organic.” But once you are inside, the baked goods in the inviting cases all sport friendly “Hi, My Name is ____” labels which clearly state that every item is indeed g/f as well as often dairy-free, egg-free, soy-free etc.\u003c/p>\n\u003cp>Cynthia Fleischer is the current manager, baker and co-owner. Zest began in 2009 when Fleisher’s brother-in-law, Patrick Luke, who has celiac disease, and his wife Charissa (Cynthia’s sister), started baking g/f creations at home. In 2010, they found this charming storefront in San Carlos and started their retail bakery. After Cynthia was laid off from Genentech, where she worked as a bio-process-technician, she jokes that she “traded one lab for another” and now develops new g/f recipes as well as baking the favorites that have been there since the beginning. One of these is Zest’s petite almond cake, a must-try fluffy cloud of marzipan. Another winner is their Triple Berry muffin, moist and light, with a hint of lemon and a crunchy topping.\u003c/p>\n\u003cp>Cynthia Fleischer claims their secret is using a combination of flours and ground seeds for their breads and pastries. When she recently found herself craving something with bacon, she devised the devilishly good bacon maple bourbon muffins.\u003c/p>\n\u003cp>At lunchtime, Zest Bakery offers quiche and made-to-order sandwiches. They also have ice cream sandwiches, ravioli, unbaked pizza and pie crusts in the freezer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zestbakery.com\" target=\"_blank\">\u003cstrong>Zest Bakery\u003c/strong>\u003c/a>\u003cbr>\n1224 Arroyo Ave. [\u003ca href=\"https://goo.gl/hO0xXD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 241-ZEST (9378)\u003cbr>\nHours: Tue-Fri 9am-4pm; Sat 8am-4pm; Sun 8am-2pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/zestbakery?fref=ts\" target=\"_blank\"> Zest Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@zestbakery\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101470,101471,101469,101472,101468,101467\"]\u003c/p>\n\u003ch3>Miglet’s\u003c/h3>\n\u003cp>Katie Taylor started baking gluten-free when her mother, Elaine Taylor was diagnosed with celiac disease. Her mother also happens to be co-founder and president of \u003ca href=\"https://ttff.org\" target=\"_blank\">The Taylor Family Foundation\u003c/a>, which runs summer camps for children with physical and mental challenges. When Katie volunteered at the summer Celiac Camp at Camp Arroyo, her sweet treats were such a big hit with the campers, that their parents encouraged her to begin making g/f birthday cakes. Katie was inspired to expand to a g/f catering business and then in 2010 opened a retail storefront, Miglet’s Cupcake shop, tucked away in the corner of Crossroads shopping center in Danville. (\"Miglet\" was Katie's childhood nickname – a combination of Piglet and Monkey.)\u003c/p>\n\u003cp>If you or your kids have a sweet tooth and need to eat g/f, Miglet's cupcakes, cream puffs and donuts should satisfy your cravings. Their cupcakes sport a pompadour of swirled icing and sometimes a surprise in the middle. For example, the most popular variety, vanilla salted caramel cupcakes have additional caramel piped into the center. Besides the usual chocolate and lemon flavors, Miglet’s gets creative with their combinations: strawberry margarita cupcakes with key lime frosting; piña colada donuts with pineapple chunks and toasted coconut; rocky road donuts. Be warned that their donuts sell out quickly, often by noon.\u003c/p>\n\u003cp>They also bake a variety of cookies, scones and sweet breads such as pumpkin, lemon poppy seed and banana bread.\u003c/p>\n\u003cp>Miglet's small space focuses on baking sweet treats, but they also offer a variety of salads, chicken pot pies, mac and cheese and quiche for lunch in their cold case. And if you live near the “680 Corridor” and can’t always trek out to Oakland or Emeryville, their grocery section carries frozen loaves of Mariposa’s and Bacano’s breads plus \u003ca href=\"http://www.breadsrsly.com\" target=\"_blank\">Bread SRSLY\u003c/a>’s sourdough. There's also a selection of g/f crackers, pasta, cookies, g/f flour and other products.\u003c/p>\n\u003cp>\u003ca href=\"http://www.migletsgf.com/index.html\" target=\"_blank\">\u003cstrong>Miglet's\u003c/strong>\u003c/a>\u003cbr>\n480 San Ramon Valley Blvd. [\u003ca href=\"https://goo.gl/rhSSWI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDanville, CA 94526\u003cbr>\nPh: (925) 831-9016\u003cbr>\nHours: Mon-Sat 9am-6pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/migletsgf?fref=ts\" target=\"_blank\">Miglet's Gluten Free Bakery & Grocery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/migletsgf\" target=\"_blank\">@migletsgf\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"101474,101477,101478,101475,101476,101479\"]\u003c/p>\n\u003ch3>Flour Craft Bakery\u003c/h3>\n\u003cp>If you are driving out of the city for a day hike in the North Bay, take a small detour to this lovely, light-filled bakery café in delightful downtown San Anselmo for some awesome baked goods that all happen to be gluten-free. After discovering her own severe gluten intolerance 15 years ago, Heather Hardcastle, chef and co-owner of Flour Craft Bakery, decided to change her career as well as her diet. In 2008, she studied pastry at the Culinary Institute of America in St. Helena, which naturally focused on conventional baking recipes and techniques. She then reformulated all the recipes to make them gluten-free. Her professional training is evident in the quality of her breads, pastries and desserts. Hardcastle began her g/f foray by developing a signature granola that she sold at farmers markets.\u003c/p>\n\u003cp>After a crowd-funding campaign, she and her husband opened Flour Craft Bakery in 2013. “My goal is making delicious food,” says Hardcastle. “The fact that it is gluten-free is just a bonus.” The menu of breads, brioche, muffins, cookies and cakes changes monthly. For lunch, there’s quiche, quinoa salad, lentil salad and sandwiches on housemade focaccia.\u003c/p>\n\u003cp>I found the blackberry Earl Grey scone light and fluffy, the flourless hazelnut brownie decadent, and the marbled coffee cake with espresso glaze moist and crumbly. But the warm olive focaccia, kissed with olive oil, is one of the best things I’ve ever tasted—period. Even if you don’t have a date in Marin planned, visit Flour Craft. It’s worth the drive.\u003c/p>\n\u003cp>\u003ca href=\"http://flourcraftbakery.com\" target=\"_blank\">\u003cstrong>Flour Craft Bakery\u003c/strong>\u003c/a>\u003cbr>\n702 San Anselmo Ave. [\u003ca href=\"https://goo.gl/rgOQWn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Anselmo, CA 94960\u003cbr>\nPh: (415) 453-3100\u003cbr>\nHours: Tue-Sat 7am-4pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/flourcraft?fref=ts\" target=\"_blank\">Flour Craft Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/flourcraft\" target=\"_blank\">@flourcraft\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Additional Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://knowgluten.me/2013/09/13/eat-at-dedicated-gluten-free-restaurant/\" target=\"_blank\">Top Ten Reasons to Eat at a Dedicated Gluten Free Restaurant\u003c/a>\u003c/p>\n\n",
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"excerpt": "Dedicated Gluten-Free Bakeries = sweet heaven for anyone with celiac disease or serious wheat intolerance. Luckily, the Bay Area is sprinkled with 5 such paradises from north to south and east to west.",
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"description": "Dedicated Gluten-Free Bakeries = sweet heaven for anyone with celiac disease or serious wheat intolerance. Luckily, the Bay Area is sprinkled with 5 such paradises from north to south and east to west.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I used to walk into even the most elegant pastry shop and ask for something without gluten, I was lucky to be offered a “gluten-free” almond or coconut macaroon, which was cozied up in the case right next to conventional muffins, scones and cookies. The problem for the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/gluten-free-diet/art-20048530?_ga=1.262680523.690883551.1456637465\" target=\"_blank\">increasing number of customers who avoid gluten\u003c/a> by choice or necessity is that these treats will most likely be prepared in a kitchen which is enveloped by wheat flour: on pans, on hands and in the air. That cross-contamination is too risky for those with extreme allergies or celiac disease, because, for them, even the tiniest bit of wheat can trigger a dangerous allergic reaction.\u003c/p>\n\u003cp>I have been following a g/f diet for about 15 years, due to a wheat-intolerance. In the old days, there were slim pickings: crumbly, Styrofoam-esque breads, and dry takes on token sweet treats. But oh, how things changed in the last few years! While most local markets now carry a range of g/f frozen breads and packaged cookies, even the finest frozen baked good cannot compare to fragrant, warm muffins, pastries or rolls right out of the oven.\u003c/p>\n\u003cp>A handful of “dedicated gluten-free bakeries”—where everything is prepared in completely gluten-free kitchens—now encircle the Bay Area, so whether you live in San Francisco, the East Bay, the South Bay, Marin or the San Ramon Valley, you are not far from freshly baked moist muffins, decadent desserts, killer cupcakes or satisfying sandwich breads that you can trust are 100% gluten-free.\u003c/p>\n\u003cp>A side benefit is that all five bakeries also cater to customers with an array of additional allergies and diet preferences, so patrons with a sensitivity to dairy, eggs, soy or nuts or those who follow vegan or Paleo diets can blissfully munch on sinfully-satisfying brownies, scones, cinnamon rolls, cupcakes, cookies, pies and breads. All five bakeries also make and decorate special-order cakes -- enabling weddings, holiday dinners and kids’ birthday parties to be accessible and enjoyable for all. (Prices vary, but generally cakes run about $35, breads from $8-$10, muffins and donuts $3-$4, cookies $1-$2.)\u003c/p>\n\u003cp>Since each bakery carries scores of sweet and savory products, I couldn’t possibly sample them all (though goodness knows I tried!) but I list a few of my favorites below. You can check out their websites for a full listing, but better yet, stop in for a visit and conduct your own tasting of gourmet gluten-free goodies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Mariposa\u003c/h3>\n\u003cp>“Mariposa” is Spanish for “butterfly” and founder Patti Furey Crane picked the name because the transformation that a butterfly goes through reflects the way that “many people who adopt a gluten-free lifestyle transform their lives through food.” Her bakery is the godmother of Bay Area dedicated g/f bakeries. It’s the oldest and largest g/f bakery with two locations: Oakland’s Temescal District and San Francisco’s Ferry Building. But it all happened by accident. Crane never planned to open a bakery café at all. In 2002, after she was diagnosed with MS and researched what she could do to calm the symptoms of her autoimmune condition, she read about eliminating gluten from her diet. The few g/f products she found at the time were, she remembers, “mass-produced, bland, with a texture that wasn’t right.” Since she had baked a lot with her mother as a little girl, she set about converting some tried-and-true recipes (like biscotti and brownies) to g/f versions to sell at natural food markets. \u003c/p>\n\u003cp>Crane started making her wholesale baked goods in a shared kitchen. When she needed more space and found the Telegraph Avenue location in 2006, it was zoned for retail. She was forced to comply by becoming a retail outlet and Crane and her husband duly installed a counter, but not much else. There was no signage and their door was a heavy, steel contraption. It’s a wonder that her customers managed to find Mariposa, but when they did, they were not shy about offering suggestions of what she should add to her line. “The business stemmed from customer cravings,” says Crane, “including me, too, since I’m a consumer and I have my own cravings.” Mariposa now produces more than 70 items and Crane is always looking to add new things.\u003c/p>\n\u003cp>Her multi-grain bread has a complex flavor/texture profile with a blend of flours, plus flax and sunflower seeds. The delightful cream-filled Penguino cupcake contains no known allergens but an intensely fudgy flavor. My family loves Mariposa’s seasonal fruit galette, a dessert elegant enough for company, with its balance of delicate crust, tangy fruit and crunch of sugar sprinkled on top. The Oakland location now has a pleasant café with plenty of seating, while the Ferry Building Bakeshop, added in 2012, is more of a to-go spot. For breakfast, try a bagel, cinnamon roll, Danish or pumpkin muffin. Lunch features a selection of pizza, sandwiches, empanadas and more.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mariposabaking.com\" target=\"_blank\">Mariposa\u003c/a>\u003c/strong>\u003cbr>\n5427 Telegraph Ave., Unit 3D [\u003ca href=\"https://goo.gl/6Ph0yk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Fri 9am-6pm; Sat 9am-5pm; Sun 10am-5pm\u003c/p>\n\u003cp>One Ferry Building, suite 32 [\u003ca href=\"https://goo.gl/LUHQgM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 10am-5pm\u003cbr>\n(for both locations:)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MariposaBaking?fref=ts\" target=\"_blank\">Mariposa Baking Artisan Crafted Gluten Free Bakery \u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mariposabaking\" target=\"_blank\">@MariposaBaking\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Bacano Bakery\u003c/h3>\n\u003cp>As the youngest, local g/f bakery, Bacano celebrates its one-year birthday this month; its name is Spanish slang for cool, or very good. Founder Laverne Matias started selling his g/f goods three years ago at farmers' markets (he continues at Oakland’s \u003ca href=\"https://www.facebook.com/GrandLakeFarmersMarket\" target=\"_blank\">Grand Lake\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/temescal-farmers-market-oakland\" target=\"_blank\">Temescal\u003c/a> and San Francisco’s \u003ca href=\"http://www.yelp.com/biz/clement-street-farmers-market-san-francisco\" target=\"_blank\">Clement\u003c/a>), then opened this cozy spot in Emeryville last September. Matias, who grew up in Puerto Rico, also baked at home with his mother. He moved to California in 2000 to become a lawyer after he was accepted into Hastings Law School, but changed his mind about that career path. Deciding he wanted something “more human,” he did a stint as head of HR for a large (conventional) baking company, then branched off on his own to develop some healthier recipes. He also studied existential psychology at JFK University and worked for three years as a licensed psychotherapist. But at the moment, his bakery/café is keeping him tuned in to people’s more earthly desires.\u003c/p>\n\u003cp>Matias explains his approach: “We don’t use gluten-free flour mixes. We prefer to create unique blends of gluten-free flours to complement each item. I love ancient grains such as teff, millet, sorghum and quinoa. We also use nut flours and meals like almond, coconut and hazelnut.”\u003c/p>\n\u003cp>Bacano offers a unique bread called \"Seeds of Joy,\" which contains a complex blend of teff, sorghum and sweet rice flours sprinkled with fennel, caraway and coriander seeds. I keep it in the freezer, and toast to enjoy it with savory spreads like hummus or avocado.\u003c/p>\n\u003cp>I was wild about Bacano's \"Monkey Paradise\" muffins—essentially banana bread plus chocolate chips, walnuts and dried cherries—and found their fig scones divine. The De Young Museum serves another of my favorites at Bacano: their grain-free, cranberry date walnut bites, jewel-like orbs that burst with flavor.\u003c/p>\n\u003cp>Bacano’s cakes feature some unusual flavor combinations, including rosemary with coconut; and orange, almond and pistachio. Since they use all natural ingredients, the classic mauve roses with green foliage on the icing are colored with beet and spinach juice, respectively. \u003c/p>\n\u003cp>At lunchtime, Bacano’s café offers soups, salads, quiche, pizza and sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bacanobakery.com\" target=\"_blank\">\u003cstrong>Bacano Bakery\u003c/strong>\u003c/a>\u003cbr>\n1298 65\u003csup>th\u003c/sup> St. [\u003ca href=\"https://goo.gl/sJSDLO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 250-9751\u003cbr>\nHours: Mon-Sat 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BacanoBakery?fref=ts\" target=\"_blank\">Bacano Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@BacanoBakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Zest Bakery\u003c/h3>\n\u003cp>This family-owned bakery in San Carlos is the only one of the five that does not announce “gluten-free” on its store front, as its scalloped green awning proclaims “organic.” But once you are inside, the baked goods in the inviting cases all sport friendly “Hi, My Name is ____” labels which clearly state that every item is indeed g/f as well as often dairy-free, egg-free, soy-free etc.\u003c/p>\n\u003cp>Cynthia Fleischer is the current manager, baker and co-owner. Zest began in 2009 when Fleisher’s brother-in-law, Patrick Luke, who has celiac disease, and his wife Charissa (Cynthia’s sister), started baking g/f creations at home. In 2010, they found this charming storefront in San Carlos and started their retail bakery. After Cynthia was laid off from Genentech, where she worked as a bio-process-technician, she jokes that she “traded one lab for another” and now develops new g/f recipes as well as baking the favorites that have been there since the beginning. One of these is Zest’s petite almond cake, a must-try fluffy cloud of marzipan. Another winner is their Triple Berry muffin, moist and light, with a hint of lemon and a crunchy topping.\u003c/p>\n\u003cp>Cynthia Fleischer claims their secret is using a combination of flours and ground seeds for their breads and pastries. When she recently found herself craving something with bacon, she devised the devilishly good bacon maple bourbon muffins.\u003c/p>\n\u003cp>At lunchtime, Zest Bakery offers quiche and made-to-order sandwiches. They also have ice cream sandwiches, ravioli, unbaked pizza and pie crusts in the freezer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zestbakery.com\" target=\"_blank\">\u003cstrong>Zest Bakery\u003c/strong>\u003c/a>\u003cbr>\n1224 Arroyo Ave. [\u003ca href=\"https://goo.gl/hO0xXD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 241-ZEST (9378)\u003cbr>\nHours: Tue-Fri 9am-4pm; Sat 8am-4pm; Sun 8am-2pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/zestbakery?fref=ts\" target=\"_blank\"> Zest Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/zestbakery\" target=\"_blank\">@zestbakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Miglet’s\u003c/h3>\n\u003cp>Katie Taylor started baking gluten-free when her mother, Elaine Taylor was diagnosed with celiac disease. Her mother also happens to be co-founder and president of \u003ca href=\"https://ttff.org\" target=\"_blank\">The Taylor Family Foundation\u003c/a>, which runs summer camps for children with physical and mental challenges. When Katie volunteered at the summer Celiac Camp at Camp Arroyo, her sweet treats were such a big hit with the campers, that their parents encouraged her to begin making g/f birthday cakes. Katie was inspired to expand to a g/f catering business and then in 2010 opened a retail storefront, Miglet’s Cupcake shop, tucked away in the corner of Crossroads shopping center in Danville. (\"Miglet\" was Katie's childhood nickname – a combination of Piglet and Monkey.)\u003c/p>\n\u003cp>If you or your kids have a sweet tooth and need to eat g/f, Miglet's cupcakes, cream puffs and donuts should satisfy your cravings. Their cupcakes sport a pompadour of swirled icing and sometimes a surprise in the middle. For example, the most popular variety, vanilla salted caramel cupcakes have additional caramel piped into the center. Besides the usual chocolate and lemon flavors, Miglet’s gets creative with their combinations: strawberry margarita cupcakes with key lime frosting; piña colada donuts with pineapple chunks and toasted coconut; rocky road donuts. Be warned that their donuts sell out quickly, often by noon.\u003c/p>\n\u003cp>They also bake a variety of cookies, scones and sweet breads such as pumpkin, lemon poppy seed and banana bread.\u003c/p>\n\u003cp>Miglet's small space focuses on baking sweet treats, but they also offer a variety of salads, chicken pot pies, mac and cheese and quiche for lunch in their cold case. And if you live near the “680 Corridor” and can’t always trek out to Oakland or Emeryville, their grocery section carries frozen loaves of Mariposa’s and Bacano’s breads plus \u003ca href=\"http://www.breadsrsly.com\" target=\"_blank\">Bread SRSLY\u003c/a>’s sourdough. There's also a selection of g/f crackers, pasta, cookies, g/f flour and other products.\u003c/p>\n\u003cp>\u003ca href=\"http://www.migletsgf.com/index.html\" target=\"_blank\">\u003cstrong>Miglet's\u003c/strong>\u003c/a>\u003cbr>\n480 San Ramon Valley Blvd. [\u003ca href=\"https://goo.gl/rhSSWI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDanville, CA 94526\u003cbr>\nPh: (925) 831-9016\u003cbr>\nHours: Mon-Sat 9am-6pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/migletsgf?fref=ts\" target=\"_blank\">Miglet's Gluten Free Bakery & Grocery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/migletsgf\" target=\"_blank\">@migletsgf\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Flour Craft Bakery\u003c/h3>\n\u003cp>If you are driving out of the city for a day hike in the North Bay, take a small detour to this lovely, light-filled bakery café in delightful downtown San Anselmo for some awesome baked goods that all happen to be gluten-free. After discovering her own severe gluten intolerance 15 years ago, Heather Hardcastle, chef and co-owner of Flour Craft Bakery, decided to change her career as well as her diet. In 2008, she studied pastry at the Culinary Institute of America in St. Helena, which naturally focused on conventional baking recipes and techniques. She then reformulated all the recipes to make them gluten-free. Her professional training is evident in the quality of her breads, pastries and desserts. Hardcastle began her g/f foray by developing a signature granola that she sold at farmers markets.\u003c/p>\n\u003cp>After a crowd-funding campaign, she and her husband opened Flour Craft Bakery in 2013. “My goal is making delicious food,” says Hardcastle. “The fact that it is gluten-free is just a bonus.” The menu of breads, brioche, muffins, cookies and cakes changes monthly. For lunch, there’s quiche, quinoa salad, lentil salad and sandwiches on housemade focaccia.\u003c/p>\n\u003cp>I found the blackberry Earl Grey scone light and fluffy, the flourless hazelnut brownie decadent, and the marbled coffee cake with espresso glaze moist and crumbly. But the warm olive focaccia, kissed with olive oil, is one of the best things I’ve ever tasted—period. Even if you don’t have a date in Marin planned, visit Flour Craft. It’s worth the drive.\u003c/p>\n\u003cp>\u003ca href=\"http://flourcraftbakery.com\" target=\"_blank\">\u003cstrong>Flour Craft Bakery\u003c/strong>\u003c/a>\u003cbr>\n702 San Anselmo Ave. [\u003ca href=\"https://goo.gl/rgOQWn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Anselmo, CA 94960\u003cbr>\nPh: (415) 453-3100\u003cbr>\nHours: Tue-Sat 7am-4pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/flourcraft?fref=ts\" target=\"_blank\">Flour Craft Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/flourcraft\" target=\"_blank\">@flourcraft\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Additional Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://knowgluten.me/2013/09/13/eat-at-dedicated-gluten-free-restaurant/\" target=\"_blank\">Top Ten Reasons to Eat at a Dedicated Gluten Free Restaurant\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Fantastic French Croissants in the East Bay",
"title": "5 Bites: Fantastic French Croissants in the East Bay",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Flaky, buttery, crispy with a pillowy soft interior -- warm croissants fresh from the oven accompanied with a large bowl of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Caf%C3%A9_au_lait\" target=\"_blank\" rel=\"noopener\">café au lait\u003c/a> \u003c/em> are the classic components of a \u003cem>petit déjeuner\u003c/em>, or a small French breakfast (although they're actually an \u003ca href=\"https://en.wikipedia.org/wiki/Viennoiserie\" target=\"_blank\" rel=\"noopener\">adaptation of a Viennese pastry\u003c/a>).\u003c/p>\n\u003cp>[contextly_sidebar id=\"VZLjVYJi5VTNDPovHeyWeFCSMz0Hxn70\"]\u003c/p>\n\u003cp>Francophiles living in the East Bay are fortunate to have several delightful French bakeries to satisfy their pastry fix, and these are worth traveling to if you live outside of the area. Let us know your favorites in the comments.\u003c/p>\n\u003ch3>Best Breakfast-in-a-Croissant\u003c/h3>\n\u003cfigure id=\"attachment_100724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100724\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5359.jpg\" alt=\"The magnificent ham-and-cheese croissant from Fournée Bakery.\" width=\"1920\" height=\"1083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-400x226.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-800x451.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-1440x812.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-1180x666.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-960x542.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The magnificent ham-and-cheese croissant from Fournée Bakery. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/fourn%C3%A9e-bakery-berkeley\" target=\"_blank\" rel=\"noopener\">Fournée Bakery\u003c/a>\u003c/strong>\u003cbr>\n2912 Domingo Ave. [\u003ca href=\"https://goo.gl/maps/Edf95\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-9434\u003cbr>\nHours: Tue-Fri 7am-7pm; Sat 7:30am-7pm; Sun 8am-3pm; Mon 8am-7pm\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cp>After spending several weeks in France this summer, I helped stave off my croissant withdrawal by heading over to \u003ca href=\"http://www.yelp.com/biz/fourn%C3%A9e-bakery-berkeley\" target=\"_blank\" rel=\"noopener\">Fournée Bakery\u003c/a>. They have a bountiful and magnificent buffet of picture-perfect croissants that rival what you'd find in Paris: traditional, ham-and-Manchego, roasted tomato-and-goat cheese and more (along with all of their fine breads, sandwiches, pizzas and glorious desserts). But their ham-and-egg croissant, with the meaty accoutrements baked into its center, is a truly inspired creation. It's all you need (plus coffee, of course) for a gourmet continental breakfast.\u003c/p>\n\u003ch3>Best Croissant du Jour\u003c/h3>\n\u003cfigure id=\"attachment_100754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100754\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_52561.jpg\" alt=\"Crispian Bakery's specialty croissant is guaranteed to give you a sugar high.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispian Bakery's specialty croissant is guaranteed to give you a sugar high. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>New to Alameda, \u003ca href=\"http://www.crispianbakery.com/\" target=\"_blank\" rel=\"noopener\">Crispian Bakery\u003c/a> opened up its doors this past August and offers a fine array of baked goods -- including several tantalizing croissants. While you could opt for butter, \u003cem>pain au chocolat\u003c/em>, almond, or ham-and-cheese, their specialty croissant (which varies daily) is quite often their standout offering. On a recent visit, an almond-chocolate-pear confection dusted with powdered sugar was a sublime trifecta of sweet flavors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.crispianbakery.com/\" target=\"_blank\" rel=\"noopener\">Crispian Bakery\u003c/a>\u003c/strong>\u003cbr>\n1700 Park St. [\u003ca href=\"https://goo.gl/maps/yuztJ\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: 510-239-4751\u003cbr>\nHours: Tue-Sat 7am-7pm; Sun 7am-3pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/crispianbakery\" target=\"_blank\" rel=\"noopener\">Crispian Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/crispianbakery\" target=\"_blank\" rel=\"noopener\">@Crispian Bakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003ch3>Best Pain aux Raisins\u003c/h3>\n\u003cfigure id=\"attachment_100722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100722\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_54661.jpg\" alt=\"The pain aux raisins (with or without almonds) from Casse-Croûte are a golden brown, butterific treat.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pain aux raisins (with or without almonds) from Casse-Croûte are a golden brown, butterific treat. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Richard and Lenore Denoix, the husband-and-wife owners of \u003ca href=\"http://www.c-cbakery.com/\" target=\"_blank\" rel=\"noopener\">Casse-Croûte Bakery\u003c/a>, pride themselves on the wide range of artisanal breads and food they produce at their Livermore establishment. Three years ago, after retiring from their previous careers and with Richard yearning for a return to his French roots, they opened the doors to their bakery. Their nearly plate-sized \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pain_aux_raisins\" target=\"_blank\" rel=\"noopener\">pain aux raisins\u003c/a>\u003c/em> (with or without almonds) is big enough for two, depending on how hungry you are. It's a crunchy, golden brown pastry that's oozing with loads of sugar and butter.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.c-cbakery.com/\" target=\"_blank\" rel=\"noopener\">Casse-Croûte Bakery\u003c/a>\u003c/strong>\u003cbr>\n50 S. Livermore Ave. [\u003ca href=\"https://goo.gl/maps/1yJp2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nLivermore, CA 94550\u003cbr>\nPh: (925) 455-3048\u003cbr>\nHours: Tue-Fri 7am-3pm; Sat-Sun 8am-3pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cassecroutebakery\" target=\"_blank\" rel=\"noopener\">Casse-Croûte Bakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003ch3>Best Unconventional Croissant\u003c/h3>\n\u003cfigure id=\"attachment_101350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5690.jpg\" alt=\"Starter Bakery's pretzel croissant marries the best flavors of both foods.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Starter Bakery's pretzel croissant marries the best flavors of both foods. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://starterbakery.com/\" target=\"_blank\" rel=\"noopener\">Starter Bakery\u003c/a> doesn't have a brick-and-mortar location, their delicious pastries (such as their signature \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kouign-amann\" target=\"_blank\" rel=\"noopener\">kouign amann\u003c/a>\u003c/em>), quiches, granola and other foodstuffs can be found at \u003ca href=\"http://starterbakery.com/contact/#contactusform\" target=\"_blank\" rel=\"noopener\">multiple retail locations throughout the Bay Area\u003c/a>. Visit either the Grand Lake, Temescal or Montclair farmers' markets if you want to choose from a broader selection of croissants: almond, chocolate, cinnamon roll, butter, ham and cheese or spinach feta. They've also got twice-baked croissants that are heated for a bit, then sliced in half and stuffed full with extra almonds, chocolate or ham and cheese, and returned to the oven to bake some more until crispy. A recent visit to the Grand Lake farmers' market discovered a hybrid gem -- a pretzel croissant -- which married the sour tang of a pretzel with the buttery light layers of a croissant.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://starterbakery.com/\" target=\"_blank\" rel=\"noopener\">Starter Bakery\u003c/a>\u003c/strong>\u003cbr>\n1552 Beach Street (Wholesale Inquiries) [\u003ca href=\"https://goo.gl/maps/hWLpvoXwY3z\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 547-6400\u003cbr>\nHours: Sat 9am-2pm (Grand Lake Farmers' Market); Sun 9am-1pm (Temescal and Montclair Farmers' Markets)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/starterbakery\" target=\"_blank\" rel=\"noopener\">Starter Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/starterbakery\" target=\"_blank\" rel=\"noopener\">@starterbakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003ch3>Best Fruit-Filled Croissant\u003c/h3>\n\u003cfigure id=\"attachment_100747\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100747\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/farine.jpg\" alt=\"La Farine's chocolatine and "heart-healthy" apple walnut croissant.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's chocolatine and \"heart-healthy\" apple walnut croissant. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With three locations in Oakland, \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a> has passed down from its founder to two subsequent generations of proprietors. The original location has been open on College Avenue since 1977 and has a loyal clientele for their morning buns and other French \u003cem>boulangerie\u003c/em> items. A hand-painted sign outside that welcomes customers into their quaint storefront jokingly assures that their delectable apple walnut croissant will \"keep the doctor away.\" If you'd like a naughtier version, try their \u003cem>\u003ca href=\"http://www.lafarine.com/pastries/\" target=\"_blank\" rel=\"noopener\">chocolatine\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a>\u003c/strong>\u003cbr>\n6323 College Ave. [\u003ca href=\"https://goo.gl/maps/1j1ah\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-0338\u003cbr>\nHours: Everyday 7:30am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LaFarine\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LaFarineBakery\" target=\"_blank\" rel=\"noopener\">@LaFarineBakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\n",
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"excerpt": "Francophiles living in the East Bay are fortunate to have several delightful French bakeries to satisfy their pastry fix, and these are worth traveling to if you live outside of the area.",
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"description": "Francophiles living in the East Bay are fortunate to have several delightful French bakeries to satisfy their pastry fix, and these are worth traveling to if you live outside of the area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Flaky, buttery, crispy with a pillowy soft interior -- warm croissants fresh from the oven accompanied with a large bowl of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Caf%C3%A9_au_lait\" target=\"_blank\" rel=\"noopener\">café au lait\u003c/a> \u003c/em> are the classic components of a \u003cem>petit déjeuner\u003c/em>, or a small French breakfast (although they're actually an \u003ca href=\"https://en.wikipedia.org/wiki/Viennoiserie\" target=\"_blank\" rel=\"noopener\">adaptation of a Viennese pastry\u003c/a>).\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Francophiles living in the East Bay are fortunate to have several delightful French bakeries to satisfy their pastry fix, and these are worth traveling to if you live outside of the area. Let us know your favorites in the comments.\u003c/p>\n\u003ch3>Best Breakfast-in-a-Croissant\u003c/h3>\n\u003cfigure id=\"attachment_100724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100724\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5359.jpg\" alt=\"The magnificent ham-and-cheese croissant from Fournée Bakery.\" width=\"1920\" height=\"1083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-400x226.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-800x451.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-1440x812.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-1180x666.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-960x542.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The magnificent ham-and-cheese croissant from Fournée Bakery. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/fourn%C3%A9e-bakery-berkeley\" target=\"_blank\" rel=\"noopener\">Fournée Bakery\u003c/a>\u003c/strong>\u003cbr>\n2912 Domingo Ave. [\u003ca href=\"https://goo.gl/maps/Edf95\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-9434\u003cbr>\nHours: Tue-Fri 7am-7pm; Sat 7:30am-7pm; Sun 8am-3pm; Mon 8am-7pm\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cp>After spending several weeks in France this summer, I helped stave off my croissant withdrawal by heading over to \u003ca href=\"http://www.yelp.com/biz/fourn%C3%A9e-bakery-berkeley\" target=\"_blank\" rel=\"noopener\">Fournée Bakery\u003c/a>. They have a bountiful and magnificent buffet of picture-perfect croissants that rival what you'd find in Paris: traditional, ham-and-Manchego, roasted tomato-and-goat cheese and more (along with all of their fine breads, sandwiches, pizzas and glorious desserts). But their ham-and-egg croissant, with the meaty accoutrements baked into its center, is a truly inspired creation. It's all you need (plus coffee, of course) for a gourmet continental breakfast.\u003c/p>\n\u003ch3>Best Croissant du Jour\u003c/h3>\n\u003cfigure id=\"attachment_100754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100754\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_52561.jpg\" alt=\"Crispian Bakery's specialty croissant is guaranteed to give you a sugar high.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispian Bakery's specialty croissant is guaranteed to give you a sugar high. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>New to Alameda, \u003ca href=\"http://www.crispianbakery.com/\" target=\"_blank\" rel=\"noopener\">Crispian Bakery\u003c/a> opened up its doors this past August and offers a fine array of baked goods -- including several tantalizing croissants. While you could opt for butter, \u003cem>pain au chocolat\u003c/em>, almond, or ham-and-cheese, their specialty croissant (which varies daily) is quite often their standout offering. On a recent visit, an almond-chocolate-pear confection dusted with powdered sugar was a sublime trifecta of sweet flavors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.crispianbakery.com/\" target=\"_blank\" rel=\"noopener\">Crispian Bakery\u003c/a>\u003c/strong>\u003cbr>\n1700 Park St. [\u003ca href=\"https://goo.gl/maps/yuztJ\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: 510-239-4751\u003cbr>\nHours: Tue-Sat 7am-7pm; Sun 7am-3pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/crispianbakery\" target=\"_blank\" rel=\"noopener\">Crispian Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/crispianbakery\" target=\"_blank\" rel=\"noopener\">@Crispian Bakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003ch3>Best Pain aux Raisins\u003c/h3>\n\u003cfigure id=\"attachment_100722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100722\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_54661.jpg\" alt=\"The pain aux raisins (with or without almonds) from Casse-Croûte are a golden brown, butterific treat.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pain aux raisins (with or without almonds) from Casse-Croûte are a golden brown, butterific treat. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Richard and Lenore Denoix, the husband-and-wife owners of \u003ca href=\"http://www.c-cbakery.com/\" target=\"_blank\" rel=\"noopener\">Casse-Croûte Bakery\u003c/a>, pride themselves on the wide range of artisanal breads and food they produce at their Livermore establishment. Three years ago, after retiring from their previous careers and with Richard yearning for a return to his French roots, they opened the doors to their bakery. Their nearly plate-sized \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pain_aux_raisins\" target=\"_blank\" rel=\"noopener\">pain aux raisins\u003c/a>\u003c/em> (with or without almonds) is big enough for two, depending on how hungry you are. It's a crunchy, golden brown pastry that's oozing with loads of sugar and butter.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.c-cbakery.com/\" target=\"_blank\" rel=\"noopener\">Casse-Croûte Bakery\u003c/a>\u003c/strong>\u003cbr>\n50 S. Livermore Ave. [\u003ca href=\"https://goo.gl/maps/1yJp2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nLivermore, CA 94550\u003cbr>\nPh: (925) 455-3048\u003cbr>\nHours: Tue-Fri 7am-3pm; Sat-Sun 8am-3pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cassecroutebakery\" target=\"_blank\" rel=\"noopener\">Casse-Croûte Bakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003ch3>Best Unconventional Croissant\u003c/h3>\n\u003cfigure id=\"attachment_101350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5690.jpg\" alt=\"Starter Bakery's pretzel croissant marries the best flavors of both foods.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Starter Bakery's pretzel croissant marries the best flavors of both foods. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://starterbakery.com/\" target=\"_blank\" rel=\"noopener\">Starter Bakery\u003c/a> doesn't have a brick-and-mortar location, their delicious pastries (such as their signature \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kouign-amann\" target=\"_blank\" rel=\"noopener\">kouign amann\u003c/a>\u003c/em>), quiches, granola and other foodstuffs can be found at \u003ca href=\"http://starterbakery.com/contact/#contactusform\" target=\"_blank\" rel=\"noopener\">multiple retail locations throughout the Bay Area\u003c/a>. Visit either the Grand Lake, Temescal or Montclair farmers' markets if you want to choose from a broader selection of croissants: almond, chocolate, cinnamon roll, butter, ham and cheese or spinach feta. They've also got twice-baked croissants that are heated for a bit, then sliced in half and stuffed full with extra almonds, chocolate or ham and cheese, and returned to the oven to bake some more until crispy. A recent visit to the Grand Lake farmers' market discovered a hybrid gem -- a pretzel croissant -- which married the sour tang of a pretzel with the buttery light layers of a croissant.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://starterbakery.com/\" target=\"_blank\" rel=\"noopener\">Starter Bakery\u003c/a>\u003c/strong>\u003cbr>\n1552 Beach Street (Wholesale Inquiries) [\u003ca href=\"https://goo.gl/maps/hWLpvoXwY3z\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 547-6400\u003cbr>\nHours: Sat 9am-2pm (Grand Lake Farmers' Market); Sun 9am-1pm (Temescal and Montclair Farmers' Markets)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/starterbakery\" target=\"_blank\" rel=\"noopener\">Starter Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/starterbakery\" target=\"_blank\" rel=\"noopener\">@starterbakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003ch3>Best Fruit-Filled Croissant\u003c/h3>\n\u003cfigure id=\"attachment_100747\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100747\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/farine.jpg\" alt=\"La Farine's chocolatine and "heart-healthy" apple walnut croissant.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's chocolatine and \"heart-healthy\" apple walnut croissant. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With three locations in Oakland, \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a> has passed down from its founder to two subsequent generations of proprietors. The original location has been open on College Avenue since 1977 and has a loyal clientele for their morning buns and other French \u003cem>boulangerie\u003c/em> items. A hand-painted sign outside that welcomes customers into their quaint storefront jokingly assures that their delectable apple walnut croissant will \"keep the doctor away.\" If you'd like a naughtier version, try their \u003cem>\u003ca href=\"http://www.lafarine.com/pastries/\" target=\"_blank\" rel=\"noopener\">chocolatine\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a>\u003c/strong>\u003cbr>\n6323 College Ave. [\u003ca href=\"https://goo.gl/maps/1j1ah\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-0338\u003cbr>\nHours: Everyday 7:30am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LaFarine\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LaFarineBakery\" target=\"_blank\" rel=\"noopener\">@LaFarineBakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Fusion Dishes",
"title": "Bay Area Bites Guide to 5 Favorite Fusion Dishes",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Earlier this year, the Onion ran an article titled “\u003ca href=\"http://www.theonion.com/article/restaurant-gives-totally-unwanted-twist-to-mexican-38088\" target=\"_blank\">Restaurant Gives Totally Unwanted Twist To Mexican Cuisine\u003c/a>.” The location stamp? Berkeley, California. As any Bay Area resident knows, that article was far from satire. Thanks to a combination of a diverse population and a constant quest to find the next zeitgeisty food trend, the Bay Area has an abundance of food mashups: some good, some bad, some completely misguided. From Korean tacos to Indian pizza, here’s a roundup of five of my favorites; let us know yours in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"100737,100739,100738\"]\u003c/p>\n\u003cp>Indian pizza may not be authentically Indian or Italian, but it’s definitely a Bay Area original with restaurants from Fremont to Berkeley offering Indian-influenced pies. In San Francisco, the most popular is \u003ca href=\"http://www.zantepizza.com/\" target=\"_blank\">Zante’s\u003c/a>, whose owner Dalvinder Multani is said to have have invented Indian pizza in 1986.\u003c/p>\n\u003cp>Zante’s was closed when I made the trek out to Bernal Heights (but they do offer free delivery within San Francisco,) so I tried out newcomer Namaste Pizza in North Oakland which has been open for about six months. We tried the Tikka Masala pizza with paneer (other options included the “Tandoorilicious” or “Mango Monsoon”) and were pleasantly surprised by the quality of the ingredients: thick chunks of well-spiced, bright orange chicken; creamy, salty paneer and a generous amount of tomatoes and cilantro.\u003c/p>\n\u003cp>The crust is the opposite of the naan-thin, blistered Italian-style popular at fancy pizza places around the bay. It's crispy, but thick and hearty enough to withstand the heavy ingredients piled on top. It seemed like there was a layer of mozzarella, whose decidedly non-Indian flavor initially seemed a little strange in conjunction with the other toppings, but ended up serving as a solid base for the piles of well seasoned toppings. Ultimately, Namaste was a success, a pleasantly decadent compromise when some people want Indian and others want pizza. Their current promotion was an added bonus: any large pizza that you pick up comes with a free order of their mint bread, a spicy and cheesy snack.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.namastepizza.com/\" target=\"_blank\">\u003cstrong>Namaste Pizza\u003c/strong>\u003c/a>\u003cbr>\n5942 San Pablo Avenue [\u003ca href=\"https://goo.gl/maps/O3B7t\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 601-1100\u003cbr>\nHours: Mon 4:00pm-10:00pm; Closed Tue; Wed-Thu 4:00pm-10:00pm; Fri-Sat 11:00am-10:30pm; Sun 11:00am-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/namastepizza\" target=\"_blank\">Namaste Pizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/namastepizza510\" target=\"_blank\">@NamastePizza510\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"100734,100735,100736\"]\u003c/p>\n\u003cp>In 2008, Peter Yen trademarked the unique name \"Sushiritto\" and opened his first store in 2011. It was born of Yen’s simple desire: a quicker way to eat sushi. Now his concept has expanded to four official Sushiritto restaurants, with three in San Francisco and one in Palo Alto. Marrying the two seems like an odd choice at first; sushi is typically consumed in smaller quantities, appealingly minimalist in its ingredients and whether deserved or not, has a reputation as a healthier-than-most meal choice. Burritos, on the other hand, will always be overstuffed and indulgent. But the combination appears to be successful, as eight people came into the tiny Soma location while I was placing my order and formed a line that stretched out the door.\u003c/p>\n\u003cp>A Satori sushi burrito seemed like it featured ingredients closest to those found in traditional rolls: yellowtail, cucumber, and tobiko. Wrapped in seaweed, it tasted fine for the most part, but the inclusion of roe and corn was off-putting. I preferred the more decadent Sumo Crunch. The farthest from a traditional roll, this was stuffed with shrimp tempura, Surimi crab, and “ginger guac.” It had a satisfying crunch and an almost crab cake-like taste, and the sheer amount of ingredients justified the $11 price tag.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sushirrito.com/\" target=\"_blank\">\u003cstrong>Sushirrito\u003c/strong>\u003c/a>\u003cbr>\n59 New Montgomery Street [\u003ca href=\"https://goo.gl/maps/YB1Jx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nPh: (415) 495-7655\u003cbr>\nHours: Mon-Thu, 11:00am–4pm; Closed Sat and Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sushirrito/168065739903897\" target=\"_blank\">Sushirrito\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sushirrito\" target=\"_blank\">@Sushirrito\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"100733,100732\"]\u003c/p>\n\u003cp>While most of these fusion foods gain something from being paired together--adding the delicate flavors of sushi to the convenience of a burrito, stuffing wonderfully messy Indian food into an easy-to-eat wrap--the ramen burger is a head scratcher. What, you may ask, is there to gain by replacing one carb for another: a pile of cooked ramen noodles shaped into a bun, then lightly fried? A ramen bun doesn’t add any flavor. It doesn’t elevate a mediocre burger into something greater. It seems to mainly provide something new for your Instagram followers to gawk at. If the beauty of ramen comes from the complex interplay of textures and flavors--rich, savory broth, a custardy egg, and perfectly cooked meats--why borrow arguably the weakest part of it for your fusion dish?\u003c/p>\n\u003cp>But what do I know? There are enough \u003ca href=\"http://www.yelp.com/search?find_desc=%22Ramen+Burger%22&find_loc=San+Francisco%2C+CA\" target=\"_blank\">restaurants and trucks\u003c/a> offering the dish to prove that it obviously has a following. I tried the ramen burger at R&B Cafe, a nondescript cafe off the lobby of a SOMA office building. R&B is one of those delightfully indiscriminate places that seems to have selections from every style of cuisine. Their speciality is ostensibly ramen, but they have an equally large collection of burgers (categorized as either “fancy” or “Asian”). There are Southern offerings (grits, cajun fries), Mexican options (quesadillas) and American specialties (patty melts, bacon cheese dogs). The ramen burger, which they proudly advertise as an “East Meets West” eating experience, was fine. The ramen bun was chewy, slightly crispy, and diligently absorbed the teriyaki sauce the burger was slathered with. If it intrigues you, you should try it, but I'm betting that you’ll quickly go back to eating burgers and ramen separately.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/r-and-b-cafe-san-francisco\" target=\"_blank\">\u003cstrong>R&B Cafe\u003c/strong>\u003c/a>\u003cbr>\n633 Folsom Street [\u003ca href=\"https://goo.gl/maps/Tq5wS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 359-6263\u003cbr>\nHours: Mon-Fri, 7:30am–3pm; Closed Sat-Sun\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"100731,100729,100730\"]\u003c/p>\n\u003cp>Many of the Yelp reviews for North Berkeley’s Urban Turbann compare it to an Indian Chipotle. (\u003ca href=\"http://www.yelp.com/biz/urbann-turbann-berkeley-2?q=Chipotle\" target=\"_blank\">159 of the 353\u003c/a> total reviews, in fact.) It’s easy to make the comparison: both offer burritos and bowls piled high with meats and vegetables and emphasize the quality of their ingredients. But Urban Turbann’s slightly gimmicky concept belies the extremely high-quality Indian food this tiny restaurant is preparing daily. Naan is fried in a 1000 degree tandoor in front of you. A giant vat of chutney simmers on a stove. The workers quickly wrap gigantic burritos with enough speed to rival their counterparts in the Mission.\u003c/p>\n\u003cp>Tandoori chicken with potatoes wrapped in naan had well-seasoned, tender and juicy chicken complimented by a refreshing dollop of raita. Vegetarian options were equally satisfying. The vegetables and paneer wrapped in roti was a messy, five-napkin affair; its spicy tomato sauce added an intense, flavorful kick. Both wraps were huge, more than enough for two meals. And with prices less than $10, they’re a bargain.\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbannturbann.com/\" target=\"_blank\">\u003cstrong>Urbann Turbann\u003c/strong>\u003c/a>\u003cbr>\n1870 Euclid Avenue [\u003ca href=\"https://goo.gl/maps/Yz8Ud\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nHours: Mon-Sat, 11:30am–8:30pm; Sat 12:00pm–8pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Urbann-Turbann-108342199184003/timeline/\" target=\"_blank\">Urbann Turbann\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/urbannturbann\" target=\"_blank\">@urbannturbann\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"100728,100727\"]\u003c/p>\n\u003cp>Korean tacos have been an established trend for a few years now, ever since popular LA food truck helmed by celebrity chef Roy Choi -- \u003ca href=\"http://kogibbq.com/\" target=\"_blank\">Kogi Korean BBQ\u003c/a> -- debuted their tacos in 2009. (Kogi went on to gross $2 million that first year.) The concept, the subject of many trend pieces, quickly spread to other urban areas where people like to wait in line for fashionable food: Austin, Portland, and yes, the Bay Area. There's \u003ca href=\"http://www.yelp.com/search?find_desc=korean+taco&find_loc=San+Francisco%2C+CA\" target=\"_blank\">a few local spots\u003c/a> serving up the Easternized tacos, which typically feature pork belly, bulgogi-like steak and lots of kimchi. One of the most worthy versions is served at Oakland’s Belly, which specializes in unconventional fillings for tacos and burritos: steak and eggs, tempura shrimp and fried tofu. (They’re also one of the \u003ca href=\"http://www.eastbayexpress.com/oakland/the-search-for-a-california-burrito-leads-to-an-office-park-in-alameda/Content?oid=4489243\" target=\"_blank\">few places \u003c/a>in the Bay Area where you can get a riceless and fry-stuffed “Cali Burrito.”) Their Belly taco features incredibly tender beef marinated in \u003ca href=\"https://en.wikipedia.org/wiki/Mirin\" target=\"_blank\">mirin\u003c/a>, soy sauce and a selection of spices. Rice adds bulk and heft, a “Korean slaw” adds crunch, but a bright orange kimchi aioli adds only the mildest fermented kick--I wish it had more distinctive kimchi funk.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.bellyuptown.com/\" target=\"_blank\">\u003cstrong>Belly\u003c/strong>\u003c/a>\u003cbr>\n1901 San Pablo Avenue [\u003ca href=\"https://goo.gl/maps/wjJUv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 839-0000\u003cbr>\nHours: Mon-Sat, 11am–9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bellyuptown\" target=\"_blank\">Belly\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bellyuptown\" target=\"_blank\">@BellyUptown\u003c/a>\u003cbr>\nPrice Range: Between $-$$ Entrees (entrees under $11)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Earlier this year, the Onion ran an article titled “\u003ca href=\"http://www.theonion.com/article/restaurant-gives-totally-unwanted-twist-to-mexican-38088\" target=\"_blank\">Restaurant Gives Totally Unwanted Twist To Mexican Cuisine\u003c/a>.” The location stamp? Berkeley, California. As any Bay Area resident knows, that article was far from satire. Thanks to a combination of a diverse population and a constant quest to find the next zeitgeisty food trend, the Bay Area has an abundance of food mashups: some good, some bad, some completely misguided. From Korean tacos to Indian pizza, here’s a roundup of five of my favorites; let us know yours in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Indian pizza may not be authentically Indian or Italian, but it’s definitely a Bay Area original with restaurants from Fremont to Berkeley offering Indian-influenced pies. In San Francisco, the most popular is \u003ca href=\"http://www.zantepizza.com/\" target=\"_blank\">Zante’s\u003c/a>, whose owner Dalvinder Multani is said to have have invented Indian pizza in 1986.\u003c/p>\n\u003cp>Zante’s was closed when I made the trek out to Bernal Heights (but they do offer free delivery within San Francisco,) so I tried out newcomer Namaste Pizza in North Oakland which has been open for about six months. We tried the Tikka Masala pizza with paneer (other options included the “Tandoorilicious” or “Mango Monsoon”) and were pleasantly surprised by the quality of the ingredients: thick chunks of well-spiced, bright orange chicken; creamy, salty paneer and a generous amount of tomatoes and cilantro.\u003c/p>\n\u003cp>The crust is the opposite of the naan-thin, blistered Italian-style popular at fancy pizza places around the bay. It's crispy, but thick and hearty enough to withstand the heavy ingredients piled on top. It seemed like there was a layer of mozzarella, whose decidedly non-Indian flavor initially seemed a little strange in conjunction with the other toppings, but ended up serving as a solid base for the piles of well seasoned toppings. Ultimately, Namaste was a success, a pleasantly decadent compromise when some people want Indian and others want pizza. Their current promotion was an added bonus: any large pizza that you pick up comes with a free order of their mint bread, a spicy and cheesy snack.\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.namastepizza.com/\" target=\"_blank\">\u003cstrong>Namaste Pizza\u003c/strong>\u003c/a>\u003cbr>\n5942 San Pablo Avenue [\u003ca href=\"https://goo.gl/maps/O3B7t\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 601-1100\u003cbr>\nHours: Mon 4:00pm-10:00pm; Closed Tue; Wed-Thu 4:00pm-10:00pm; Fri-Sat 11:00am-10:30pm; Sun 11:00am-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/namastepizza\" target=\"_blank\">Namaste Pizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/namastepizza510\" target=\"_blank\">@NamastePizza510\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 2008, Peter Yen trademarked the unique name \"Sushiritto\" and opened his first store in 2011. It was born of Yen’s simple desire: a quicker way to eat sushi. Now his concept has expanded to four official Sushiritto restaurants, with three in San Francisco and one in Palo Alto. Marrying the two seems like an odd choice at first; sushi is typically consumed in smaller quantities, appealingly minimalist in its ingredients and whether deserved or not, has a reputation as a healthier-than-most meal choice. Burritos, on the other hand, will always be overstuffed and indulgent. But the combination appears to be successful, as eight people came into the tiny Soma location while I was placing my order and formed a line that stretched out the door.\u003c/p>\n\u003cp>A Satori sushi burrito seemed like it featured ingredients closest to those found in traditional rolls: yellowtail, cucumber, and tobiko. Wrapped in seaweed, it tasted fine for the most part, but the inclusion of roe and corn was off-putting. I preferred the more decadent Sumo Crunch. The farthest from a traditional roll, this was stuffed with shrimp tempura, Surimi crab, and “ginger guac.” It had a satisfying crunch and an almost crab cake-like taste, and the sheer amount of ingredients justified the $11 price tag.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sushirrito.com/\" target=\"_blank\">\u003cstrong>Sushirrito\u003c/strong>\u003c/a>\u003cbr>\n59 New Montgomery Street [\u003ca href=\"https://goo.gl/maps/YB1Jx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nPh: (415) 495-7655\u003cbr>\nHours: Mon-Thu, 11:00am–4pm; Closed Sat and Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sushirrito/168065739903897\" target=\"_blank\">Sushirrito\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sushirrito\" target=\"_blank\">@Sushirrito\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While most of these fusion foods gain something from being paired together--adding the delicate flavors of sushi to the convenience of a burrito, stuffing wonderfully messy Indian food into an easy-to-eat wrap--the ramen burger is a head scratcher. What, you may ask, is there to gain by replacing one carb for another: a pile of cooked ramen noodles shaped into a bun, then lightly fried? A ramen bun doesn’t add any flavor. It doesn’t elevate a mediocre burger into something greater. It seems to mainly provide something new for your Instagram followers to gawk at. If the beauty of ramen comes from the complex interplay of textures and flavors--rich, savory broth, a custardy egg, and perfectly cooked meats--why borrow arguably the weakest part of it for your fusion dish?\u003c/p>\n\u003cp>But what do I know? There are enough \u003ca href=\"http://www.yelp.com/search?find_desc=%22Ramen+Burger%22&find_loc=San+Francisco%2C+CA\" target=\"_blank\">restaurants and trucks\u003c/a> offering the dish to prove that it obviously has a following. I tried the ramen burger at R&B Cafe, a nondescript cafe off the lobby of a SOMA office building. R&B is one of those delightfully indiscriminate places that seems to have selections from every style of cuisine. Their speciality is ostensibly ramen, but they have an equally large collection of burgers (categorized as either “fancy” or “Asian”). There are Southern offerings (grits, cajun fries), Mexican options (quesadillas) and American specialties (patty melts, bacon cheese dogs). The ramen burger, which they proudly advertise as an “East Meets West” eating experience, was fine. The ramen bun was chewy, slightly crispy, and diligently absorbed the teriyaki sauce the burger was slathered with. If it intrigues you, you should try it, but I'm betting that you’ll quickly go back to eating burgers and ramen separately.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/r-and-b-cafe-san-francisco\" target=\"_blank\">\u003cstrong>R&B Cafe\u003c/strong>\u003c/a>\u003cbr>\n633 Folsom Street [\u003ca href=\"https://goo.gl/maps/Tq5wS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 359-6263\u003cbr>\nHours: Mon-Fri, 7:30am–3pm; Closed Sat-Sun\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many of the Yelp reviews for North Berkeley’s Urban Turbann compare it to an Indian Chipotle. (\u003ca href=\"http://www.yelp.com/biz/urbann-turbann-berkeley-2?q=Chipotle\" target=\"_blank\">159 of the 353\u003c/a> total reviews, in fact.) It’s easy to make the comparison: both offer burritos and bowls piled high with meats and vegetables and emphasize the quality of their ingredients. But Urban Turbann’s slightly gimmicky concept belies the extremely high-quality Indian food this tiny restaurant is preparing daily. Naan is fried in a 1000 degree tandoor in front of you. A giant vat of chutney simmers on a stove. The workers quickly wrap gigantic burritos with enough speed to rival their counterparts in the Mission.\u003c/p>\n\u003cp>Tandoori chicken with potatoes wrapped in naan had well-seasoned, tender and juicy chicken complimented by a refreshing dollop of raita. Vegetarian options were equally satisfying. The vegetables and paneer wrapped in roti was a messy, five-napkin affair; its spicy tomato sauce added an intense, flavorful kick. Both wraps were huge, more than enough for two meals. And with prices less than $10, they’re a bargain.\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbannturbann.com/\" target=\"_blank\">\u003cstrong>Urbann Turbann\u003c/strong>\u003c/a>\u003cbr>\n1870 Euclid Avenue [\u003ca href=\"https://goo.gl/maps/Yz8Ud\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nHours: Mon-Sat, 11:30am–8:30pm; Sat 12:00pm–8pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Urbann-Turbann-108342199184003/timeline/\" target=\"_blank\">Urbann Turbann\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/urbannturbann\" target=\"_blank\">@urbannturbann\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Korean tacos have been an established trend for a few years now, ever since popular LA food truck helmed by celebrity chef Roy Choi -- \u003ca href=\"http://kogibbq.com/\" target=\"_blank\">Kogi Korean BBQ\u003c/a> -- debuted their tacos in 2009. (Kogi went on to gross $2 million that first year.) The concept, the subject of many trend pieces, quickly spread to other urban areas where people like to wait in line for fashionable food: Austin, Portland, and yes, the Bay Area. There's \u003ca href=\"http://www.yelp.com/search?find_desc=korean+taco&find_loc=San+Francisco%2C+CA\" target=\"_blank\">a few local spots\u003c/a> serving up the Easternized tacos, which typically feature pork belly, bulgogi-like steak and lots of kimchi. One of the most worthy versions is served at Oakland’s Belly, which specializes in unconventional fillings for tacos and burritos: steak and eggs, tempura shrimp and fried tofu. (They’re also one of the \u003ca href=\"http://www.eastbayexpress.com/oakland/the-search-for-a-california-burrito-leads-to-an-office-park-in-alameda/Content?oid=4489243\" target=\"_blank\">few places \u003c/a>in the Bay Area where you can get a riceless and fry-stuffed “Cali Burrito.”) Their Belly taco features incredibly tender beef marinated in \u003ca href=\"https://en.wikipedia.org/wiki/Mirin\" target=\"_blank\">mirin\u003c/a>, soy sauce and a selection of spices. Rice adds bulk and heft, a “Korean slaw” adds crunch, but a bright orange kimchi aioli adds only the mildest fermented kick--I wish it had more distinctive kimchi funk.\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.bellyuptown.com/\" target=\"_blank\">\u003cstrong>Belly\u003c/strong>\u003c/a>\u003cbr>\n1901 San Pablo Avenue [\u003ca href=\"https://goo.gl/maps/wjJUv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 839-0000\u003cbr>\nHours: Mon-Sat, 11am–9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bellyuptown\" target=\"_blank\">Belly\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bellyuptown\" target=\"_blank\">@BellyUptown\u003c/a>\u003cbr>\nPrice Range: Between $-$$ Entrees (entrees under $11)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 12 Great Butcher Shops",
"title": "Bay Area Bites Guide to 12 Great Butcher Shops",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Whole animal butchery has gotten popular in recent years as part of our growing attention to what constitutes sustainable food systems. That has prompted a spate of new butcher shops, but running a butchery isn't easy -- as evidenced by the fact that the popular \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a> had to close its butchery doors earlier this summer. \u003c/p>\n\u003cp>Yes, you can still buy 4505 wholesale sausages or sandwiches at the farmers' market. And yes, Belcampo did take over the butcher shop location. But that doesn't mean it's easy to ensure the kind of high-quality, locally-sourced, sustainable meat we all love at prices we can actually afford -- and that the shops can afford to sell it at.\u003c/p>\n\u003cp>It can all get a little confusing. Some places outsource to their favorite ranches. Others operate the farms themselves. Some focus on pasture-raised meat. Others want hormone-free products. If you're not sure what to eat for dinner, then start with some of our favorite butcher shops. If we missed your favorite, then share it in the comments below.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"100151,100152,100153,100156,100154,100155,100157\"]\u003c/p>\n\u003cp>Since 1901, there's been a butcher shop at 235 Cortland Avenue in Bernal Heights. For the last eight years that shop's been \u003cstrong>Avedano's Meats\u003c/strong>. It's owned by three women who were planning to open a restaurant, but instead wanted to bring fresh local meat directly to the community. The focus is on pasture-raised meat from small farms, and the shop has relationships with specific farmers for each of its animals -- for example, Avedano's pork comes from \u003ca href=\"http://llanoseco.com/\" target=\"_blank\">Llano Seco Rancho\u003c/a> in Chico. They work with whole animals, which are delivered weekly, and they also make pastrami, pates, and sausages. (There are even some dog treats. After all, the \u003cem>whole\u003c/em> animal has to get used somehow.) You can reserve special orders or buy a meat box. The shop has also started doing butcher's dinners in the private dining room next door. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://avedanos.com/newSite/\" target=\"_blank\">\u003cstrong>Avedano's Meats\u003c/strong>\u003c/a>\u003cbr>\n235 Cortland Avenue [\u003ca href=\"https://goo.gl/heCpYf\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 285-6328\u003cbr>\nHours: Mon-Fri 11am-8pm; Sat 9am-8pm; Sun 11am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Avedanos-Holly-Park-Market/361391073012\" target=\"_blank\">Avedano's Holly Park Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/avedanos\" target=\"_blank\">@Avedanos\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/avedanos/\" target=\"_blank\">Avedanos\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"100160,100165,100161,100162,100163,100164,100166\"]\u003c/p>\n\u003cp>\u003cstrong>Belcampo Meat Co.\u003c/strong> has burst onto the scene in the last few years with seven restaurants/butcheries in California -- and four are in the Bay Area. The whole enterprise started in 2012 with an idea for a top-to-bottom meat provider. All the animals served in Belcampo come from the company's own farm near Mt. Shasta, where the rabbits, quail, chickens, and cows live in humane conditions. The farm-to-fork traceability means that Belcampo also owns and operates its own slaughterhouse 15 minutes away from its farm and runs the butcher shops where the meat is hand-cut. At most locations, you can buy fresh cuts of meat in the front and lunch or dinner at the restaurant in the back. Because Belcampo uses so many non-traditional cuts and focuses on freshness, you might need to ask the butcher or the waiter about what's best and what's in stock.\u003c/p>\n\u003cp>\u003ca href=\"http://www.belcampomeatco.com/\" target=\"_blank\">\u003cstrong>Belcampo Meat Co.\u003c/strong>\u003c/a>\u003cbr>\n2405 Larkspur Landing Circle, Building 4 [\u003ca href=\"https://goo.gl/2zRMX1\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLarkspur, CA 94939\u003cbr>\nPh: (415) 488-5810\u003cbr>\nHours: Butchery - Mon-Sat 9am-7pm; Sun 9am-6pm / Restaurant - Daily 11am-9pm, Closed 4pm-5pm\u003cbr>\n1909 Mission Street [\u003ca href=\"https://goo.gl/hq31lO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 914-0637\u003cbr>\nHours: Mon-Fri 11am-8pm; Sat-Sun 10am-7pm\u003cbr>\n1998 Polk Street [\u003ca href=\"https://goo.gl/QGUBh3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94109\u003cbr>\nPh:(415) 660-5573\u003cbr>\nHours: Butchery - Daily 10am-8pm / Restaurant - Mon-Thu 11:30am-10pm; Fri 11:30am-11pm; Sat 10:30am-11pm; Sun 10:30am-9pm, Closed Daily 3pm-5:30pm\u003cbr>\n855 El Camino Real, #161 [\u003ca href=\"https://goo.gl/X7cUKY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 561-3492\u003cbr>\nHours: Butchery - Mon-Sat 10am-7pm; Sun 10am-6pm / Restaurant - Mon-Sat 11am-8pm; Sun 11am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/belcampomeatco\" target=\"_blank\">Bel Campo Meat Co.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BelcampoMeat\" target=\"_blank\">@BelcampoMeat\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/belcampomeatco/\" target=\"_blank\">Belcampo Meat Co\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100167,100171,100168,100169,100172,100170\"]\u003c/p>\n\u003cp>Though most people refer to it just as \u003cstrong>Boccalone\u003c/strong>, the full name is Boccalone Salumeria, which tells you exactly what you need to know about this little shop. A \u003cem>salumeria\u003c/em> specializes in traditional \u003cem>salumi\u003c/em>, or Italian pork cold cuts. And \"tasty salted pig parts\" are exactly what Boccalone is all about. Its small-batch, traditional cold-curing methods take longer but are extra tasty. Stop by for some salami, sausages, a sandwich, or their famous meat cones. You can also sign up for the salami of the month club and get all that deliciousness delivered.\u003c/p>\n\u003cp>\u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">\u003cstrong>Boccalone\u003c/strong>\u003c/a>\u003cbr>\nFerry Building Marketplace [\u003ca href=\"https://goo.gl/H9KcpR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (415) 433-6500\u003cbr>\nHours: Mon-Fri 9:30am-6pm; Sat 8am-6pm; Sun 11am-5pm (Boccalone also sells at farmers' markets in San Rafael and Oakland on the weekends)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Boccalone/51615929043\" target=\"_blank\">Boccalone\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/boccalone\" target=\"_blank\">@boccalone\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100175,100176,100177,100179,100178,100180\"]\u003c/p>\n\u003cp>It used to be called Fairmont Meats (back in 1889), then Drewes Meats, then Drewes Brothers, then Drewes Meats again. After owner Josh Epple died in a motorcycle accident last year, the small community butcher shop became \u003cstrong>E&J Fine Meats\u003c/strong> this year. The shop isn't super fancy or super expensive; it's a straight-forward neighborhood meat shop with all the standard cuts and some slightly more unique items as well. While they can sell out of some cuts, if you call ahead you can reserve special orders. And the butchers will make every effort to find whatever it is you need. Just remember that the shop is cash only, but you can use the ATM on site.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/drewes-meats-san-francisco\" target=\"_blank\">E&J Fine Meats (formerly Drewes Brothers)\u003c/a>\u003c/strong>\u003cbr>\n1706 Church Street [\u003ca href=\"https://goo.gl/FuvycO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94131\u003cbr>\nPh: (415) 821-0515\u003cbr>\nHours: Mon-Fri 10am-8pm; Sat-Sun 9am-7pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100307,100303,100301,100302,100304,100305,100306\"]\u003c/p>\n\u003cp>\u003cstrong>Fatted Calf\u003c/strong> is both a butcher and a charcuterie with spots in Napa and in San Francisco's Hayes Valley. The shops sell pasture-raised meats, salumi, sausages, and housemade pates. The butchers prepare roasts and smoked meats as well. And in San Francisco, you can get delicious sandwiches, salads, or even a picnic plate if you want to take your tasty goodies outside. Round out your picnic with local cheeses, breads, and wines. Take a butchery class at the Napa store or a enjoy Butcher's Happy Hour (Wednesdays in San Francisco or Thursdays in Napa), where you can snack while enjoying a first-hand butchery demonstration.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\">Fatted Calf\u003c/a>\u003c/strong>\u003cbr>\n320 Fell Street [\u003ca href=\"https://goo.gl/YuwsBm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 400-5614\u003cbr>\nHours: Daily 10am-8pm\u003cbr>\n644 First Street (at the Oxbow Public Market) [\u003ca href=\"https://goo.gl/Sh1YtA\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 256-3684\u003cbr>\nHours: Mon-Sat 9am-7pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FattedCalf\" target=\"_blank\">Fatted Calf\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FattedCalf?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\" target=\"_blank\">@FattedCalf\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100186,100181,100187,100182,100183,100184,100185\"]\u003c/p>\n\u003cp>While \u003cstrong>Golden Gate Meat Company\u003c/strong> is primarily a wholesaler, with locations in San Francisco and Santa Rosa, it also operates a fairly well-stocked retail store in the Ferry Building. The meat is mostly organic, but the real draw is its massive variety. In the 40-foot display case you'll find beef, veal, pork, wild game, sausages, and smoked meats. If you're looking for something a little more exotic -- a tub of duck fat, wild board sausages, ground elk, or a special order of ostrich -- then this is the spot for you. Around the corner, Golden Gate also operates a lunch bar for hot food. Try the pastrami sandwich or the beef pot pie.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.goldengatemeatcompany.com/ggmcfb/\" target=\"_blank\">Golden Gate Meat Co.\u003c/a>\u003c/strong>\u003cbr>\nFerry Building Marketplace [\u003ca href=\"https://goo.gl/D4mrx7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (415) 983-7800\u003cbr>\nHours: Mon-Fri 6:30am-7pm; Sat 7am-5:30pm; Sun 11am-5pm\u003cbr>\nWholesale: 550 7th Street [\u003ca href=\"https://goo.gl/QSoSkj\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 861-3800\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Golden-Gate-Meat-Company/159353800130?sk=timeline\" target=\"_blank\">Golden Gate Meat Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GGMCFB\" target=\"_blank\">@GGMCFB\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100189,100190,100194,100191,100192,100195,100193,100196\"]\u003c/p>\n\u003cp>\u003cstrong>Guerra's Quality Meats\u003c/strong> has been operating on Taraval Street since 1954 and is now run by the sons of the original butchers. It also features a deli, a fairly wide selection of grocery items, and a catering service. You can even place an order online in the afternoon and pick it up for dinner that night. All the meat is ground on site and prepared items like stocks, slaws and salads are made daily. The shop also does old-fashioned artery brining. The rotisserie chicken is a particularly popular option. While it can get crowded and busy, the staff keeps the lines moving and is happy to answer questions.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://guerrameats.com/default.aspx\" target=\"_blank\">Guerra Quality Meats\u003c/a>\u003c/strong>\u003cbr>\n490 Taraval Street [\u003ca href=\"https://goo.gl/5yJS9B\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 564-0585\u003cbr>\nHours: Mon-Fri 9am-7pm; Sat-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/guerrameats\" target=\"_blank\">Guerra Quality Meats\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"100202,100203,100204,100206,100207,100208,100205\"]\u003c/p>\n\u003cp>\u003cstrong>The Local Butcher Shop\u003c/strong> is exactly that: a local butcher shop in North Berkeley that just celebrated its four-year anniversary. The shop was open by Monica and Aaron Rocchino to focus on sustainably raised meats all bought directly from farms within 150 miles of the shop. (You can even read \u003ca href=\"http://thelocalbutchershop.com/our-farmers/\" target=\"_blank\">about the farmers on the butchery's website\u003c/a>.) Aaron previously worked at the nearby Chez Panisse and at Rockridge's Oliveto, where he became a whole animal butchery aficionado. The Local Butcher Shop sources pasture-raised, hormone-free whole animals which allows the shop's butchers to cut creative pieces of premium meat. They also make pates, sausages, stocks, and dog food; you'll also want to try the sandwich of the day. All the butchers are trained chefs as well and can answer questions. It might make you might feel inspired to try your own hand at butchery. Take one of \u003ca href=\"http://thelocalbutchershop.com/classes/\" target=\"_blank\">the shop's classes\u003c/a> to get started.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thelocalbutchershop.com/\" target=\"_blank\">The Local Butcher Shop\u003c/a>\u003c/strong>\u003cbr>\n1600 Shattuck Ave., Suite 120 (entrance on Cedar Street) [\u003ca href=\"https://goo.gl/nXcL19\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 845-6328\u003cbr>\nHours: Mon-Fri 10am-7pm; Sat-Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thelocalbutchershop\" target=\"_blank\">The Local Butcher Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LocalButchers\" target=\"_blank\">@LocalButchers\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/thelocalbutchershop/\" target=\"_blank\">The Local Butcher Shop\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100315,100343,100347,100344,100345,100346\"]\u003c/p>\n\u003cp>Yes, \u003cstrong>Marin Sun Farms\u003c/strong> has a butcher shop and sandwich place in Rockridge's Market Hall, but to get the full experience you really should travel to the farm's flagship location just outside downtown Point Reyes Station. That shop serves up its local, sustainable, grass-fed meat, along with cooked-to-order burgers and sandwiches, at its restaurant. While the farm does have a wholesale business, you can also get the high-quality meat delivered fresh to you through their CSA. Or just buy a share of a whole animal and it'll be cut specifically for you. In 2014, Marin Sun Farms also bought \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/12/saving-the-local-slaughterhouse/\" target=\"_blank\">the beleaguered Petaluma slaughterhouse\u003c/a> and took over the meat processing to help ensure the integrity of its meats as they travel from farm to fork.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.marinsunfarms.com/\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003c/strong>\u003cbr>\n10905 Shoreline Highway [\u003ca href=\"https://goo.gl/nDzIyh\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPoint Reyes Station, CA 94956\u003cbr>\nPh: (415) 663-1800\u003cbr>\nHours: Butchery - Mon, Thu 11am-5pm; Fri-Sun 11am-7pm; Tue-Wed Closed / Restaurant - Mon, Thu 11:30am-5pm; Fri-Sun 11:30am-7pm; Tue-Wed Closed\u003cbr>\n5655 College Avenue (inside Rockridge Market Hall) [\u003ca href=\"https://goo.gl/eAY6Sc\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 601-8997\u003cbr>\nHours: Mon-Fri 9am-8pm; Sat 9am-7pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/marinsunfarms\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marinsunfarms\" target=\"_blank\">@MarinSunFarms\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/marinsunfarms/\" target=\"_blank\">MarinSunFarms\u003c/a>\u003cbr>\nPinterest: \u003ca href=\"https://www.pinterest.com/MarinSunFarms/\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100308,100309,100311,100312,100313,100314,100310\"]\u003c/p>\n\u003cp>Olivier, for whom \u003cstrong>Olivier's Butchery\u003c/strong> is named, grew up in France with a family of butchers. After moving to San Francisco, he wanted to bring that French tradition of local butchers across the ocean. Olivier's has been open since 2011 in an unassuming street in the Dogpatch neighborhood that's right by the water. Olivier still hand-picks all the animals to be served up in his shop and visits each of the ranches he works with every week. Because French traditional cuts (and old-fashioned hand tools) are part of Olivier's staple, there are often some uniquely European specialties available in the wide open fridges. While much of the meat that comes through is beef, Olivier's also makes unique spiced sausages and serves up pork, lamb, and even veal at times. Order ahead for the super-aged beef, which is aged for 100, 165 or even over 200 days -- and sells out well in advance. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://oliviersbutchery.com/\" target=\"_blank\">Olivier's Butchery\u003c/a>\u003c/strong>\u003cbr>\n1074 Illinois Street [\u003ca href=\"https://goo.gl/IlIsHf\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 558-9887\u003cbr>\nHours: Tue-Fri 11am-7pm; Sat 10am-6pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Oliviers-Butchery-215945865096594/timeline/\" target=\"_blank\">Olivier's Butchery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/frenchbutchery?lang=en\" target=\"_blank\">@frenchbutchery\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/frenchbutchery/\" target=\"_blank\">FrenchButchery\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"100211,100216,100214,100212,100213,100215,100217\"]\u003c/p>\n\u003cp>Prather Ranch is exactly what it sounds like: \u003ca href=\"http://www.pratherranch.com/\" target=\"_blank\">a ranch.\u003c/a> Located up near Mt. Shasta, they started selling meat directly to consumers at farmers' markets way back in 1997. In 2002, the \u003cstrong>Prather Ranch Meat Company\u003c/strong> was founded to sell high-quality meat in a more organized fashion. Today the retail shop in the Ferry Building has cuts from its namesake ranch, as well a few other partner ranches that meet the company's high standard -- like \u003ca href=\"http://www.oregonlamb.com/\" target=\"_blank\">Anderson Ranches\u003c/a> for all the company's lamb. Prather Ranch Meat Co. still continues to sell at farmers' markets -- \u003ca href=\"http://prmeatco.com/locate-us/\" target=\"_blank\">check the schedule\u003c/a> -- and directly to \u003ca href=\"http://prmeatco.com/restaurant-sales/\" target=\"_blank\">a number of restaurants\u003c/a>. A popular addition to its retail location, the American Eatery lunch counter always has a long line for fresh sausages, steak sandwiches, and hamburgers. If you don't want to wait, join the meat club for a standing monthly order to be delivered to your house.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://prmeatco.com/\" target=\"_blank\">Prather Ranch Meat Company\u003c/a>\u003c/strong>\u003cbr>\nFerry Building Marketplace [\u003ca href=\"https://goo.gl/fSN9RD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(Prather Ranch also sells at a range of farmers markets; \u003ca href=\"http://prmeatco.com/locate-us/\" target=\"_blank\">check the schedule\u003c/a>)\u003cbr>\nPh: (415) 391-0420\u003cbr>\nHours: Butchery - Mon-Fri 10am-7pm; Sat 8am-6pm; Sun 10am-5pm / American Eatery Restaurant - Mon-Fri 7:30am-3pm; Sat 8am-4pm; Sun 9am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pratherranchmeatcompany\" target=\"_blank\">Prather Ranch Meat Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/prmeatco\" target=\"_blank\">@PRMeatCo\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100272,100273,100275,100274,100278,100276,100277\"]\u003c/p>\n\u003cp>A long-standing community staple, \u003cstrong>Ver Brugge Foods\u003c/strong> has been serving up meat cuts, prepared hot foods, and even fish for over 30 years. While the shop has expanded its selection of local and sustainably raised meat, it focuses on making high-quality and fresh meat available at inexpensive prices. Along with all the standard cuts, the shop also has some more exotic animals, like elk -- especially if you call ahead to place a special order. You can also buy bones or stock. Or get some cheese to go with your meat. Put your name in the raffle jar for a chance to win $25 each month.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ver-brugge-foods-oakland-2\" target=\"_blank\">\u003cstrong>Ver Brugge Foods\u003c/strong>\u003c/a>\u003cbr>\n6321 College Avenue [\u003ca href=\"https://goo.gl/maps/UjdA8Dfv9tS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 658-6854\u003cbr>\nHours: Daily 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/vbfoods/timeline\" target=\"_blank\">Ver Brugge Foods\u003c/a>\u003c/p>\n\n",
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"excerpt": "The number of high-end butchers has grown exponentially in the last few years. Here are a few classic shops around the Bay Area. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whole animal butchery has gotten popular in recent years as part of our growing attention to what constitutes sustainable food systems. That has prompted a spate of new butcher shops, but running a butchery isn't easy -- as evidenced by the fact that the popular \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a> had to close its butchery doors earlier this summer. \u003c/p>\n\u003cp>Yes, you can still buy 4505 wholesale sausages or sandwiches at the farmers' market. And yes, Belcampo did take over the butcher shop location. But that doesn't mean it's easy to ensure the kind of high-quality, locally-sourced, sustainable meat we all love at prices we can actually afford -- and that the shops can afford to sell it at.\u003c/p>\n\u003cp>It can all get a little confusing. Some places outsource to their favorite ranches. Others operate the farms themselves. Some focus on pasture-raised meat. Others want hormone-free products. If you're not sure what to eat for dinner, then start with some of our favorite butcher shops. If we missed your favorite, then share it in the comments below.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since 1901, there's been a butcher shop at 235 Cortland Avenue in Bernal Heights. For the last eight years that shop's been \u003cstrong>Avedano's Meats\u003c/strong>. It's owned by three women who were planning to open a restaurant, but instead wanted to bring fresh local meat directly to the community. The focus is on pasture-raised meat from small farms, and the shop has relationships with specific farmers for each of its animals -- for example, Avedano's pork comes from \u003ca href=\"http://llanoseco.com/\" target=\"_blank\">Llano Seco Rancho\u003c/a> in Chico. They work with whole animals, which are delivered weekly, and they also make pastrami, pates, and sausages. (There are even some dog treats. After all, the \u003cem>whole\u003c/em> animal has to get used somehow.) You can reserve special orders or buy a meat box. The shop has also started doing butcher's dinners in the private dining room next door. \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://avedanos.com/newSite/\" target=\"_blank\">\u003cstrong>Avedano's Meats\u003c/strong>\u003c/a>\u003cbr>\n235 Cortland Avenue [\u003ca href=\"https://goo.gl/heCpYf\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 285-6328\u003cbr>\nHours: Mon-Fri 11am-8pm; Sat 9am-8pm; Sun 11am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Avedanos-Holly-Park-Market/361391073012\" target=\"_blank\">Avedano's Holly Park Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/avedanos\" target=\"_blank\">@Avedanos\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/avedanos/\" target=\"_blank\">Avedanos\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Belcampo Meat Co.\u003c/strong> has burst onto the scene in the last few years with seven restaurants/butcheries in California -- and four are in the Bay Area. The whole enterprise started in 2012 with an idea for a top-to-bottom meat provider. All the animals served in Belcampo come from the company's own farm near Mt. Shasta, where the rabbits, quail, chickens, and cows live in humane conditions. The farm-to-fork traceability means that Belcampo also owns and operates its own slaughterhouse 15 minutes away from its farm and runs the butcher shops where the meat is hand-cut. At most locations, you can buy fresh cuts of meat in the front and lunch or dinner at the restaurant in the back. Because Belcampo uses so many non-traditional cuts and focuses on freshness, you might need to ask the butcher or the waiter about what's best and what's in stock.\u003c/p>\n\u003cp>\u003ca href=\"http://www.belcampomeatco.com/\" target=\"_blank\">\u003cstrong>Belcampo Meat Co.\u003c/strong>\u003c/a>\u003cbr>\n2405 Larkspur Landing Circle, Building 4 [\u003ca href=\"https://goo.gl/2zRMX1\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLarkspur, CA 94939\u003cbr>\nPh: (415) 488-5810\u003cbr>\nHours: Butchery - Mon-Sat 9am-7pm; Sun 9am-6pm / Restaurant - Daily 11am-9pm, Closed 4pm-5pm\u003cbr>\n1909 Mission Street [\u003ca href=\"https://goo.gl/hq31lO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 914-0637\u003cbr>\nHours: Mon-Fri 11am-8pm; Sat-Sun 10am-7pm\u003cbr>\n1998 Polk Street [\u003ca href=\"https://goo.gl/QGUBh3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94109\u003cbr>\nPh:(415) 660-5573\u003cbr>\nHours: Butchery - Daily 10am-8pm / Restaurant - Mon-Thu 11:30am-10pm; Fri 11:30am-11pm; Sat 10:30am-11pm; Sun 10:30am-9pm, Closed Daily 3pm-5:30pm\u003cbr>\n855 El Camino Real, #161 [\u003ca href=\"https://goo.gl/X7cUKY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 561-3492\u003cbr>\nHours: Butchery - Mon-Sat 10am-7pm; Sun 10am-6pm / Restaurant - Mon-Sat 11am-8pm; Sun 11am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/belcampomeatco\" target=\"_blank\">Bel Campo Meat Co.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BelcampoMeat\" target=\"_blank\">@BelcampoMeat\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/belcampomeatco/\" target=\"_blank\">Belcampo Meat Co\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Though most people refer to it just as \u003cstrong>Boccalone\u003c/strong>, the full name is Boccalone Salumeria, which tells you exactly what you need to know about this little shop. A \u003cem>salumeria\u003c/em> specializes in traditional \u003cem>salumi\u003c/em>, or Italian pork cold cuts. And \"tasty salted pig parts\" are exactly what Boccalone is all about. Its small-batch, traditional cold-curing methods take longer but are extra tasty. Stop by for some salami, sausages, a sandwich, or their famous meat cones. You can also sign up for the salami of the month club and get all that deliciousness delivered.\u003c/p>\n\u003cp>\u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">\u003cstrong>Boccalone\u003c/strong>\u003c/a>\u003cbr>\nFerry Building Marketplace [\u003ca href=\"https://goo.gl/H9KcpR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (415) 433-6500\u003cbr>\nHours: Mon-Fri 9:30am-6pm; Sat 8am-6pm; Sun 11am-5pm (Boccalone also sells at farmers' markets in San Rafael and Oakland on the weekends)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Boccalone/51615929043\" target=\"_blank\">Boccalone\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/boccalone\" target=\"_blank\">@boccalone\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It used to be called Fairmont Meats (back in 1889), then Drewes Meats, then Drewes Brothers, then Drewes Meats again. After owner Josh Epple died in a motorcycle accident last year, the small community butcher shop became \u003cstrong>E&J Fine Meats\u003c/strong> this year. The shop isn't super fancy or super expensive; it's a straight-forward neighborhood meat shop with all the standard cuts and some slightly more unique items as well. While they can sell out of some cuts, if you call ahead you can reserve special orders. And the butchers will make every effort to find whatever it is you need. Just remember that the shop is cash only, but you can use the ATM on site.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/drewes-meats-san-francisco\" target=\"_blank\">E&J Fine Meats (formerly Drewes Brothers)\u003c/a>\u003c/strong>\u003cbr>\n1706 Church Street [\u003ca href=\"https://goo.gl/FuvycO\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94131\u003cbr>\nPh: (415) 821-0515\u003cbr>\nHours: Mon-Fri 10am-8pm; Sat-Sun 9am-7pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Fatted Calf\u003c/strong> is both a butcher and a charcuterie with spots in Napa and in San Francisco's Hayes Valley. The shops sell pasture-raised meats, salumi, sausages, and housemade pates. The butchers prepare roasts and smoked meats as well. And in San Francisco, you can get delicious sandwiches, salads, or even a picnic plate if you want to take your tasty goodies outside. Round out your picnic with local cheeses, breads, and wines. Take a butchery class at the Napa store or a enjoy Butcher's Happy Hour (Wednesdays in San Francisco or Thursdays in Napa), where you can snack while enjoying a first-hand butchery demonstration.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\">Fatted Calf\u003c/a>\u003c/strong>\u003cbr>\n320 Fell Street [\u003ca href=\"https://goo.gl/YuwsBm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 400-5614\u003cbr>\nHours: Daily 10am-8pm\u003cbr>\n644 First Street (at the Oxbow Public Market) [\u003ca href=\"https://goo.gl/Sh1YtA\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 256-3684\u003cbr>\nHours: Mon-Sat 9am-7pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FattedCalf\" target=\"_blank\">Fatted Calf\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FattedCalf?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\" target=\"_blank\">@FattedCalf\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While \u003cstrong>Golden Gate Meat Company\u003c/strong> is primarily a wholesaler, with locations in San Francisco and Santa Rosa, it also operates a fairly well-stocked retail store in the Ferry Building. The meat is mostly organic, but the real draw is its massive variety. In the 40-foot display case you'll find beef, veal, pork, wild game, sausages, and smoked meats. If you're looking for something a little more exotic -- a tub of duck fat, wild board sausages, ground elk, or a special order of ostrich -- then this is the spot for you. Around the corner, Golden Gate also operates a lunch bar for hot food. Try the pastrami sandwich or the beef pot pie.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.goldengatemeatcompany.com/ggmcfb/\" target=\"_blank\">Golden Gate Meat Co.\u003c/a>\u003c/strong>\u003cbr>\nFerry Building Marketplace [\u003ca href=\"https://goo.gl/D4mrx7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPh: (415) 983-7800\u003cbr>\nHours: Mon-Fri 6:30am-7pm; Sat 7am-5:30pm; Sun 11am-5pm\u003cbr>\nWholesale: 550 7th Street [\u003ca href=\"https://goo.gl/QSoSkj\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 861-3800\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Golden-Gate-Meat-Company/159353800130?sk=timeline\" target=\"_blank\">Golden Gate Meat Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GGMCFB\" target=\"_blank\">@GGMCFB\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Guerra's Quality Meats\u003c/strong> has been operating on Taraval Street since 1954 and is now run by the sons of the original butchers. It also features a deli, a fairly wide selection of grocery items, and a catering service. You can even place an order online in the afternoon and pick it up for dinner that night. All the meat is ground on site and prepared items like stocks, slaws and salads are made daily. The shop also does old-fashioned artery brining. The rotisserie chicken is a particularly popular option. While it can get crowded and busy, the staff keeps the lines moving and is happy to answer questions.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://guerrameats.com/default.aspx\" target=\"_blank\">Guerra Quality Meats\u003c/a>\u003c/strong>\u003cbr>\n490 Taraval Street [\u003ca href=\"https://goo.gl/5yJS9B\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 564-0585\u003cbr>\nHours: Mon-Fri 9am-7pm; Sat-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/guerrameats\" target=\"_blank\">Guerra Quality Meats\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Local Butcher Shop\u003c/strong> is exactly that: a local butcher shop in North Berkeley that just celebrated its four-year anniversary. The shop was open by Monica and Aaron Rocchino to focus on sustainably raised meats all bought directly from farms within 150 miles of the shop. (You can even read \u003ca href=\"http://thelocalbutchershop.com/our-farmers/\" target=\"_blank\">about the farmers on the butchery's website\u003c/a>.) Aaron previously worked at the nearby Chez Panisse and at Rockridge's Oliveto, where he became a whole animal butchery aficionado. The Local Butcher Shop sources pasture-raised, hormone-free whole animals which allows the shop's butchers to cut creative pieces of premium meat. They also make pates, sausages, stocks, and dog food; you'll also want to try the sandwich of the day. All the butchers are trained chefs as well and can answer questions. It might make you might feel inspired to try your own hand at butchery. Take one of \u003ca href=\"http://thelocalbutchershop.com/classes/\" target=\"_blank\">the shop's classes\u003c/a> to get started.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thelocalbutchershop.com/\" target=\"_blank\">The Local Butcher Shop\u003c/a>\u003c/strong>\u003cbr>\n1600 Shattuck Ave., Suite 120 (entrance on Cedar Street) [\u003ca href=\"https://goo.gl/nXcL19\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 845-6328\u003cbr>\nHours: Mon-Fri 10am-7pm; Sat-Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thelocalbutchershop\" target=\"_blank\">The Local Butcher Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LocalButchers\" target=\"_blank\">@LocalButchers\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/thelocalbutchershop/\" target=\"_blank\">The Local Butcher Shop\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yes, \u003cstrong>Marin Sun Farms\u003c/strong> has a butcher shop and sandwich place in Rockridge's Market Hall, but to get the full experience you really should travel to the farm's flagship location just outside downtown Point Reyes Station. That shop serves up its local, sustainable, grass-fed meat, along with cooked-to-order burgers and sandwiches, at its restaurant. While the farm does have a wholesale business, you can also get the high-quality meat delivered fresh to you through their CSA. Or just buy a share of a whole animal and it'll be cut specifically for you. In 2014, Marin Sun Farms also bought \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/12/saving-the-local-slaughterhouse/\" target=\"_blank\">the beleaguered Petaluma slaughterhouse\u003c/a> and took over the meat processing to help ensure the integrity of its meats as they travel from farm to fork.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.marinsunfarms.com/\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003c/strong>\u003cbr>\n10905 Shoreline Highway [\u003ca href=\"https://goo.gl/nDzIyh\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPoint Reyes Station, CA 94956\u003cbr>\nPh: (415) 663-1800\u003cbr>\nHours: Butchery - Mon, Thu 11am-5pm; Fri-Sun 11am-7pm; Tue-Wed Closed / Restaurant - Mon, Thu 11:30am-5pm; Fri-Sun 11:30am-7pm; Tue-Wed Closed\u003cbr>\n5655 College Avenue (inside Rockridge Market Hall) [\u003ca href=\"https://goo.gl/eAY6Sc\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 601-8997\u003cbr>\nHours: Mon-Fri 9am-8pm; Sat 9am-7pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/marinsunfarms\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marinsunfarms\" target=\"_blank\">@MarinSunFarms\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/marinsunfarms/\" target=\"_blank\">MarinSunFarms\u003c/a>\u003cbr>\nPinterest: \u003ca href=\"https://www.pinterest.com/MarinSunFarms/\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Olivier, for whom \u003cstrong>Olivier's Butchery\u003c/strong> is named, grew up in France with a family of butchers. After moving to San Francisco, he wanted to bring that French tradition of local butchers across the ocean. Olivier's has been open since 2011 in an unassuming street in the Dogpatch neighborhood that's right by the water. Olivier still hand-picks all the animals to be served up in his shop and visits each of the ranches he works with every week. Because French traditional cuts (and old-fashioned hand tools) are part of Olivier's staple, there are often some uniquely European specialties available in the wide open fridges. While much of the meat that comes through is beef, Olivier's also makes unique spiced sausages and serves up pork, lamb, and even veal at times. Order ahead for the super-aged beef, which is aged for 100, 165 or even over 200 days -- and sells out well in advance. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://oliviersbutchery.com/\" target=\"_blank\">Olivier's Butchery\u003c/a>\u003c/strong>\u003cbr>\n1074 Illinois Street [\u003ca href=\"https://goo.gl/IlIsHf\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 558-9887\u003cbr>\nHours: Tue-Fri 11am-7pm; Sat 10am-6pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Oliviers-Butchery-215945865096594/timeline/\" target=\"_blank\">Olivier's Butchery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/frenchbutchery?lang=en\" target=\"_blank\">@frenchbutchery\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/frenchbutchery/\" target=\"_blank\">FrenchButchery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Prather Ranch is exactly what it sounds like: \u003ca href=\"http://www.pratherranch.com/\" target=\"_blank\">a ranch.\u003c/a> Located up near Mt. Shasta, they started selling meat directly to consumers at farmers' markets way back in 1997. In 2002, the \u003cstrong>Prather Ranch Meat Company\u003c/strong> was founded to sell high-quality meat in a more organized fashion. Today the retail shop in the Ferry Building has cuts from its namesake ranch, as well a few other partner ranches that meet the company's high standard -- like \u003ca href=\"http://www.oregonlamb.com/\" target=\"_blank\">Anderson Ranches\u003c/a> for all the company's lamb. Prather Ranch Meat Co. still continues to sell at farmers' markets -- \u003ca href=\"http://prmeatco.com/locate-us/\" target=\"_blank\">check the schedule\u003c/a> -- and directly to \u003ca href=\"http://prmeatco.com/restaurant-sales/\" target=\"_blank\">a number of restaurants\u003c/a>. A popular addition to its retail location, the American Eatery lunch counter always has a long line for fresh sausages, steak sandwiches, and hamburgers. If you don't want to wait, join the meat club for a standing monthly order to be delivered to your house.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://prmeatco.com/\" target=\"_blank\">Prather Ranch Meat Company\u003c/a>\u003c/strong>\u003cbr>\nFerry Building Marketplace [\u003ca href=\"https://goo.gl/fSN9RD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(Prather Ranch also sells at a range of farmers markets; \u003ca href=\"http://prmeatco.com/locate-us/\" target=\"_blank\">check the schedule\u003c/a>)\u003cbr>\nPh: (415) 391-0420\u003cbr>\nHours: Butchery - Mon-Fri 10am-7pm; Sat 8am-6pm; Sun 10am-5pm / American Eatery Restaurant - Mon-Fri 7:30am-3pm; Sat 8am-4pm; Sun 9am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pratherranchmeatcompany\" target=\"_blank\">Prather Ranch Meat Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/prmeatco\" target=\"_blank\">@PRMeatCo\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A long-standing community staple, \u003cstrong>Ver Brugge Foods\u003c/strong> has been serving up meat cuts, prepared hot foods, and even fish for over 30 years. While the shop has expanded its selection of local and sustainably raised meat, it focuses on making high-quality and fresh meat available at inexpensive prices. Along with all the standard cuts, the shop also has some more exotic animals, like elk -- especially if you call ahead to place a special order. You can also buy bones or stock. Or get some cheese to go with your meat. Put your name in the raffle jar for a chance to win $25 each month.\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/ver-brugge-foods-oakland-2\" target=\"_blank\">\u003cstrong>Ver Brugge Foods\u003c/strong>\u003c/a>\u003cbr>\n6321 College Avenue [\u003ca href=\"https://goo.gl/maps/UjdA8Dfv9tS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 658-6854\u003cbr>\nHours: Daily 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/vbfoods/timeline\" target=\"_blank\">Ver Brugge Foods\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: The Best Breakfast Sandwiches in Oakland",
"title": "5 Bites: The Best Breakfast Sandwiches in Oakland",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>I've got more of a savory tooth than a sweet one when it comes to breakfast, so I usually pass on pancakes and waffles and start scanning the menu for omelets and other egg dishes. Breakfast sandwiches -- whether on biscuits, rolls or other breads -- are one of my go-to morning items (especially if I need a portable meal), and fortunately there's plenty of delicious options available around my neighborhood. Let us know your favorites in the comments, and if you're looking for bagel-related choices, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/14/bay-area-bites-guide-to-10-favorite-east-bay-bagels/\" target=\"_blank\">check out this previous guide\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Best Breakfast Sandwich That Will Keep Vampires at Bay\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/stag.jpg\" alt=\"Just in case you didn't get enough aioli slathered onto your sandwich, Stag's Lunchette kindly gives you an extra dollop on the side.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just in case you didn't get enough aioli slathered onto your sandwich, Stag's Lunchette kindly gives you an extra dollop on the side. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The retro-hunting lodge-cum-antiques shop vibe is strong at \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>, but its comfort food menu is a modern take on classic American sandwiches. While the menu changes weekly (check \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Facebook\u003c/a> or \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">Twitter \u003c/a>for updates), their tasty breakfast sandwich usually makes an appearance. The oil-poached egg with melted Gruyère cheese and a smattering of greens piled on top of a soft brioche roll is held together by a rich helping of garlicky aioli. You can add bacon or smoked trout if you want some meaty extras for your sandwich. Stag's also serves up other breakfast items until 10:45AM, including bagelwiches or paninis. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a> \u003c/strong>\u003cbr>\n362 17th St. [\u003ca href=\"https://goo.gl/maps/lhpwp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-7824\u003cbr>\nHours: (Breakfast Hours) Mon-Fri 8am-10:45am; Sat-Sun 9am-12pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Biscuit Breakfast Sandwich\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_52351.jpg\" alt=\"You can skip lunch as Zella's Soulful Kitchen's hearty breakfast biscuit sandwich with bacon will tide you over until dinnertime.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can skip lunch as Zella's Soulful Kitchen's hearty breakfast biscuit sandwich with bacon will tide you over until dinnertime. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hop on or off BART at the West Oakland station, and you'll be right across the street from the \u003ca href=\"http://www.mandelafoods.com/\" target=\"_blank\">Mandela Foods Cooperative\u003c/a>. This neighborhood grocery store also houses \u003ca href=\"http://www.zellassoulfulkitchen.com/\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>, a small café and catering company that specializes in Southern-inspired cuisine. They offer a wide array of alluring breakfast items, but their egg-and-cheese biscuit sandwich is the most drool-worthy way to jumpstart your morning. It's a pretty substantive sandwich that'll tide you over way past lunchtime, but you can pile on bacon or chicken sausage if you're seeking additional decadent toppings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zellassoulfulkitchen.com/\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>\u003c/strong>\u003cbr>\n1430 7th St. [\u003ca href=\"https://goo.gl/maps/TSZP2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 768-8003\u003cbr>\nHours: Mon-Thu 7am-4pm; Sat 9am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Zellassoulfulkitchen\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/zellaskitchen\" target=\"_blank\">@zellaskitchen\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003cstrong>Best East Coast-Style Sandwich\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/CafeUnderwood.jpg\" alt=\"The Yoakland and Jersey Breakfast sandwiches from Oakland's Cafe Underwood are inspired takes on what you'd find in delis in the tri-state area.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Yoakland and Jersey breakfast sandwiches from Oakland's Cafe Underwood are inspired takes on what you'd find in delis in the East Coast tri-state area. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back in my student days at New York University, I'd often grab a quick bagel with cream cheese or an egg-and-cheese on a roll from the local deli before heading to class. Cafe Underwood's two breakfast sandwiches are gussied-up versions of what you'll often find in the \u003ca href=\"https://en.wikipedia.org/wiki/Tri-state_area\" target=\"_blank\">tri-state\u003c/a> area. Served on perfectly toasted Kaiser rolls flecked with poppy seeds, you can choose from the \"Yoakland\" (with an oozing over-easy fried egg with melted cheddar cheese, garlicky aioli and greens) or the \"Jersey Style\" (fried egg, melted cheddar cheese, Taylor ham and ketchup). Both go well with their coffee (brewed with beans from local company \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>) and feel free to use the complimentary Wi-Fi if \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/01/cafe-underwood-north-oaklands-new-work-at-home-cafe/\" target=\"_blank\">you've brought your laptop with you\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.underwoodoakland.com/\" target=\"_blank\">Cafe Underwood\u003c/a>\u003c/strong>\u003cbr>\n308 41st St. [\u003ca href=\"https://goo.gl/maps/bdKak\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 995-6660\u003cbr>\nHours: Mon-Thu 7:30am-10pm; Sat 8am-10pm; Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafeunderwood\" target=\"_blank\">Underwood Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CafeUnderwood\" target=\"_blank\">@CafeUnderwood\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Torta\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5587.jpg\" alt=\"Cosecha's hefty torta sandwich requires two hands and several napkins.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cosecha's hefty torta sandwich requires two hands and several napkins. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've ever tried \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha's\u003c/a> superb Mexican-style sandwiches, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Torta\" target=\"_blank\">tortas\u003c/a>\u003c/em>, for lunch -- then you should definitely head over at the next available opportunity for Saturday brunch. It's the only time you can order their breakfast \u003cem>torta\u003c/em> that's layered with soft, organic scrambled eggs (from \u003ca href=\"https://www.facebook.com/Free-Spirit-Farm-232082319390/timeline/\" target=\"_blank\">Free Spirit Farm\u003c/a>), bacon, \u003cem>guacamole\u003c/em>, tomato, cilantro and \u003cem>guajillo\u003c/em> salsa spooned on top of a crusty white roll. Chances are you'll leave happily full with red-stained fingertips (a small price to pay for this flavorful sandwich).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha\u003c/a>\u003c/strong>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/maps/P4iH7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-5900\u003cbr>\nHours: (Breakfast Hours) Mon-Fri 11am-3:30pm Sat 10:30am-3:30pm; Closed Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cosecha/136898683051384\" target=\"_blank\">Cosecha\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Egg McMuffin Clone\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5601.jpg\" alt=\"You get more bang for your buck with Chop Bar's version of the Egg McMuffin.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-101006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You get more bang for your buck with Chop Bar's version of the Egg McMuffin. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you're willing to spend just a a dollar or two more, \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar's\u003c/a> breakfast sandwich is a pretty good deal at $5. And you get a generous-size English muffin stuffed with a poached egg, cheddar cheese and thick-cut slices of \u003ca href=\"http://www.newsomscountryham.com/\" target=\"_blank\">Col. Newsom's Kentucky ham\u003c/a> (avocado is extra, and if they happen to run out of ham -- don't worry, their bacon is a fine substitute as pictured above.) Plus they have their own walk-up window where you can get coffee and other breakfasty items if you're on the run and want to bypass the wait for the restaurant. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>\u003c/strong>\u003cbr>\nAddress: 247 4th Street [\u003ca href=\"https://goo.gl/maps/xwZyq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-2467\u003cbr>\nHours: (Breakfast Hours)Mon-Fri 8am-11am; Sat-Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chopbar\" target=\"_blank\">@ChopBar\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I've got more of a savory tooth than a sweet one when it comes to breakfast, so I usually pass on pancakes and waffles and start scanning the menu for omelets and other egg dishes. Breakfast sandwiches -- whether on biscuits, rolls or other breads -- are one of my go-to morning items (especially if I need a portable meal), and fortunately there's plenty of delicious options available around my neighborhood. Let us know your favorites in the comments, and if you're looking for bagel-related choices, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/14/bay-area-bites-guide-to-10-favorite-east-bay-bagels/\" target=\"_blank\">check out this previous guide\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Best Breakfast Sandwich That Will Keep Vampires at Bay\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/stag.jpg\" alt=\"Just in case you didn't get enough aioli slathered onto your sandwich, Stag's Lunchette kindly gives you an extra dollop on the side.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just in case you didn't get enough aioli slathered onto your sandwich, Stag's Lunchette kindly gives you an extra dollop on the side. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The retro-hunting lodge-cum-antiques shop vibe is strong at \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>, but its comfort food menu is a modern take on classic American sandwiches. While the menu changes weekly (check \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Facebook\u003c/a> or \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">Twitter \u003c/a>for updates), their tasty breakfast sandwich usually makes an appearance. The oil-poached egg with melted Gruyère cheese and a smattering of greens piled on top of a soft brioche roll is held together by a rich helping of garlicky aioli. You can add bacon or smoked trout if you want some meaty extras for your sandwich. Stag's also serves up other breakfast items until 10:45AM, including bagelwiches or paninis. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a> \u003c/strong>\u003cbr>\n362 17th St. [\u003ca href=\"https://goo.gl/maps/lhpwp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-7824\u003cbr>\nHours: (Breakfast Hours) Mon-Fri 8am-10:45am; Sat-Sun 9am-12pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Biscuit Breakfast Sandwich\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_52351.jpg\" alt=\"You can skip lunch as Zella's Soulful Kitchen's hearty breakfast biscuit sandwich with bacon will tide you over until dinnertime.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can skip lunch as Zella's Soulful Kitchen's hearty breakfast biscuit sandwich with bacon will tide you over until dinnertime. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hop on or off BART at the West Oakland station, and you'll be right across the street from the \u003ca href=\"http://www.mandelafoods.com/\" target=\"_blank\">Mandela Foods Cooperative\u003c/a>. This neighborhood grocery store also houses \u003ca href=\"http://www.zellassoulfulkitchen.com/\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>, a small café and catering company that specializes in Southern-inspired cuisine. They offer a wide array of alluring breakfast items, but their egg-and-cheese biscuit sandwich is the most drool-worthy way to jumpstart your morning. It's a pretty substantive sandwich that'll tide you over way past lunchtime, but you can pile on bacon or chicken sausage if you're seeking additional decadent toppings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zellassoulfulkitchen.com/\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>\u003c/strong>\u003cbr>\n1430 7th St. [\u003ca href=\"https://goo.gl/maps/TSZP2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 768-8003\u003cbr>\nHours: Mon-Thu 7am-4pm; Sat 9am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Zellassoulfulkitchen\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/zellaskitchen\" target=\"_blank\">@zellaskitchen\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003cstrong>Best East Coast-Style Sandwich\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/CafeUnderwood.jpg\" alt=\"The Yoakland and Jersey Breakfast sandwiches from Oakland's Cafe Underwood are inspired takes on what you'd find in delis in the tri-state area.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Yoakland and Jersey breakfast sandwiches from Oakland's Cafe Underwood are inspired takes on what you'd find in delis in the East Coast tri-state area. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back in my student days at New York University, I'd often grab a quick bagel with cream cheese or an egg-and-cheese on a roll from the local deli before heading to class. Cafe Underwood's two breakfast sandwiches are gussied-up versions of what you'll often find in the \u003ca href=\"https://en.wikipedia.org/wiki/Tri-state_area\" target=\"_blank\">tri-state\u003c/a> area. Served on perfectly toasted Kaiser rolls flecked with poppy seeds, you can choose from the \"Yoakland\" (with an oozing over-easy fried egg with melted cheddar cheese, garlicky aioli and greens) or the \"Jersey Style\" (fried egg, melted cheddar cheese, Taylor ham and ketchup). Both go well with their coffee (brewed with beans from local company \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>) and feel free to use the complimentary Wi-Fi if \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/01/cafe-underwood-north-oaklands-new-work-at-home-cafe/\" target=\"_blank\">you've brought your laptop with you\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.underwoodoakland.com/\" target=\"_blank\">Cafe Underwood\u003c/a>\u003c/strong>\u003cbr>\n308 41st St. [\u003ca href=\"https://goo.gl/maps/bdKak\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 995-6660\u003cbr>\nHours: Mon-Thu 7:30am-10pm; Sat 8am-10pm; Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafeunderwood\" target=\"_blank\">Underwood Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CafeUnderwood\" target=\"_blank\">@CafeUnderwood\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Torta\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5587.jpg\" alt=\"Cosecha's hefty torta sandwich requires two hands and several napkins.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cosecha's hefty torta sandwich requires two hands and several napkins. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've ever tried \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha's\u003c/a> superb Mexican-style sandwiches, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Torta\" target=\"_blank\">tortas\u003c/a>\u003c/em>, for lunch -- then you should definitely head over at the next available opportunity for Saturday brunch. It's the only time you can order their breakfast \u003cem>torta\u003c/em> that's layered with soft, organic scrambled eggs (from \u003ca href=\"https://www.facebook.com/Free-Spirit-Farm-232082319390/timeline/\" target=\"_blank\">Free Spirit Farm\u003c/a>), bacon, \u003cem>guacamole\u003c/em>, tomato, cilantro and \u003cem>guajillo\u003c/em> salsa spooned on top of a crusty white roll. Chances are you'll leave happily full with red-stained fingertips (a small price to pay for this flavorful sandwich).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha\u003c/a>\u003c/strong>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/maps/P4iH7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-5900\u003cbr>\nHours: (Breakfast Hours) Mon-Fri 11am-3:30pm Sat 10:30am-3:30pm; Closed Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cosecha/136898683051384\" target=\"_blank\">Cosecha\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Egg McMuffin Clone\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5601.jpg\" alt=\"You get more bang for your buck with Chop Bar's version of the Egg McMuffin.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-101006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You get more bang for your buck with Chop Bar's version of the Egg McMuffin. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you're willing to spend just a a dollar or two more, \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar's\u003c/a> breakfast sandwich is a pretty good deal at $5. And you get a generous-size English muffin stuffed with a poached egg, cheddar cheese and thick-cut slices of \u003ca href=\"http://www.newsomscountryham.com/\" target=\"_blank\">Col. Newsom's Kentucky ham\u003c/a> (avocado is extra, and if they happen to run out of ham -- don't worry, their bacon is a fine substitute as pictured above.) Plus they have their own walk-up window where you can get coffee and other breakfasty items if you're on the run and want to bypass the wait for the restaurant. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>\u003c/strong>\u003cbr>\nAddress: 247 4th Street [\u003ca href=\"https://goo.gl/maps/xwZyq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-2467\u003cbr>\nHours: (Breakfast Hours)Mon-Fri 8am-11am; Sat-Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chopbar\" target=\"_blank\">@ChopBar\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite South Bay Sushi Restaurants",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Sushi Restaurants",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Since the mid-90s, sushi restaurants have enjoyed mainstream popularity in America, serving as both a tasty, quick lunch and date night option. While nigiri and sashimi sushi showcase the simple beauty and taste of fresh, high-quality fish, signature rolls reveal the sushi chef’s creativity with a combination of flavors, colors and textures. In the South Bay Area, there are hundreds of sushi options from high-quality sushi bars to lunchtime buffets. For an even comparison, I worked with a $30 budget for each restaurant and sampled the chef’s daily nigiri special in addition to a signature dish if budget allowed.\u003c/p>\n\u003cp>[contextly_sidebar id=\"uPfmwuWGMQY4JWOACLnlPzbBg9L5OJle\"]\u003c/p>\n\u003cp>Whether you are a purist with a connoisseur’s taste for fine sashimi or you seldom stray from a California roll, this guide will direct you toward a new favorite sushi restaurant in the South Bay. If I missed your go-to sushi restaurant in the South Bay, please be sure to let me know in the comments section.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100622,100621,100620\"]\u003c/p>\n\u003cp>Jin Sho is run by two former executive chefs of the highly acclaimed Nobu sushi restaurant in New York City. This popular Palo Alto restaurant (reportedly a favorite of Steve Jobs) serves high-quality sushi and Japanese small plates. The sushi dinner deluxe is a great deal with a six piece tuna roll, eight beautiful pieces of nigiri sushi as well as a roll of smoked salmon skins and a salmon roe roll. In addition to sushi, the Black cod with miso is the restaurant’s most popular dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.jinshorestaurant.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Jin Sho\u003c/strong>\u003c/a>\u003cbr>\n454 California Ave, Palo Alto [\u003ca href=\"https://www.google.com/maps/place/Jin+Sho/@37.4258954,-122.1455247,17z/data=!3m1!4b1!4m2!3m1!1s0x808fbae5f0e7db21:0x860ec1011089e42e\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 321-3454\u003cbr>\nHours: Mon-Thu, 11:45am–2pm and 5:30–9:30pm; Fri, 11:45am–2pm and 5:30–9:45pm; Sat, 5:30–9:45pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JIN-SHO-Restaurant-Palo-Alto-124282590925654/timeline/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Jin Sho\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/JIN_SHO\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@JIN_SHO\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100647,100646,100645\"]\u003c/p>\n\u003cp>Be prepared to wait upwards of 25 minutes for a table at this popular sushi restaurant in downtown Mountain View. The sushi chefs behind the small bar at Sushi Tomi serve colorful \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Omakase\" target=\"_blank\" rel=\"noopener\">omakase\u003c/a>\u003c/em> specials featuring uni, salmon toro, kanpachi, amaebi and unagi. The buttery smooth fish tastes as fresh as it is pretty. The popular Tomi special roll features your choice of hamachi, salmon or white tuna which the sushi chefs then briefly sear with a torch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tomisushi.us/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Tomi\u003c/strong>\u003c/a>\u003cbr>\n635 W Dana St, Mountain View [\u003ca href=\"https://goo.gl/ZwCfmC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 968-3227\u003cbr>\nHours: Mon-Fri, 11:30am-2pm and 5:30–9:30pm; Sat, 11:30am-2pm and 5–9:30pm; Sun, 11:30am-2pm and 5–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sushitomimtview?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Tomi\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100615,100616,100614,100613\"]\u003c/p>\n\u003cp>This quiet Los Altos Japanese restaurant serves Japanese specialties in a comfortable yet romantic setting. The deluxe nigiri dinner features eight pieces of nigiri alongside a six piece tuna roll. The tasty yet simple signature Akane roll features spicy tuna and avocado garnished with toasted sesame seeds.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/akane-japanese-restaurant-los-altos\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Akane Japanese Restaurant\u003c/strong>\u003c/a>\u003cbr>\n250 3rd St, Los Altos [\u003ca href=\"https://goo.gl/HNsKzg\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 941-8150\u003cbr>\nHours: Tues-Sat, 11:30am–2pm and 5:00–9:00 pm; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Akane-Japanese-Restaurant/113731301981816?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Akane Japanese Restaurant\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100650,100651,100649,100648\"]\u003c/p>\n\u003cp>Yuki Sushi has enjoyed a long time fan following in the South Bay, being honored as Silicon Valley’s best sushi restaurant for the past 3 years by Metro Silicon Valley. The restaurant serves a menu of signature rolls, bento boxes and udon noodle soups in a casual setting. The popular Roku roll features a spicy tuna roll topped with avocado, tempura crumbs, spicy sauce and green onions.\u003c/p>\n\u003cp>\u003ca href=\"http://yukisushi.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Yuki Sushi\u003c/strong>\u003c/a>\u003cbr>\n1140 Lincoln Ave #8, San Jose [\u003ca href=\"https://goo.gl/xd1H0g\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 287-9854\u003cbr>\nHours: Mon-Wed, 11:30am–2pm and 5–9pm; Thu-Fri, 11:30am–2pm and 5–10pm; Sat, 11:30am–10pm; Sun, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/yukisushiWG?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Yuki Sushi\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/yukisushiWG\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@yukisushiWG\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100642,100644,100643,100641\"]\u003c/p>\n\u003cp>This small Japanese restaurant located near Stanford University serves a menu of sushi specials as well as hibachi and ramen. A seven piece daily sushi special features the chef’s selection of daily fresh fish such as bluefin tuna, tai, sea bream and salmon toro. The tasty fantasy roll features a roll of spicy tuna and cucumber topped with white tuna, tobiko and green onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/odori-sushi-and-teppanyaki-palo-alto\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Odori Sushi and Teppanyaki\u003c/strong>\u003c/a>\u003cbr>\n2111 El Camino Real, Palo Alto [\u003ca href=\"https://goo.gl/HK3eDr\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 327-2222\u003cbr>\nHours: Tue-Sat, 11am–2:30pm and 5–9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Odori-Sushi-and-Teppanyaki-249354418553167/timeline/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Odori Sushi and Teppanyaki\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100624,100627,100625,100626,100623\"]\u003c/p>\n\u003cp>Reopened at the beginning of this year with a handsome remodel, Kaizen Japanese Bar & Grill serves high-quality sushi bar creations as well as a collection of Japanese small plates. Jo Yakumi-style nigiri features fresh pieces of fish with special marinades such as bigeye tuna with sake wasabi dressing and garlic ponzu. The nigiri special features the chef’s selection of fresh and velvety pieces of fish.\u003c/p>\n\u003cp>\u003ca href=\"http://kaizencampbell.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kaizen Japanese Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n330 E Hamilton Ave #7, Campbell [\u003ca href=\"https://goo.gl/1mIMro\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 370-1600\u003cbr>\nHours: Mon-Sun, 11am–2:30 pm and 5–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SATO-Japanese-Restaurant/117360311616727?rf=622200631212726\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kaizen Japanese Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100619,100618,100617\"]\u003c/p>\n\u003cp>Tucked away in a Cupertino shopping center, Gokaku: Japanese Tapas and Sushi serves an extensive menu of hot and cold Japanese small plates as well as special rolls and sashimi. The toku-jo nigiri special features salmon roe, uni, albacore, squid and yellowtail. A popular item from the hot small plates menu, \"the bomb\" features fried tofu skins with spicy crab mix and avocado drizzled with a sweet and spicy sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gokakurestaurant.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Gokaku: Japanese Tapas and Sushi\u003c/strong>\u003c/a>\u003cbr>\nPacific Rim Shopping Center, 10789 S Blaney Ave, Cupertino [\u003ca href=\"https://goo.gl/Y1SAUW\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 973-0722\u003cbr>\nHours: Tue-Thu, 11:30am–2pm and 6–10:30pm; Fri-Sat 11:30am–2pm and 5:30–11pm; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/gokakurestaurant?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Gokaku Restaurant \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100638,100640,100639,100637\"]\u003c/p>\n\u003cp>This popular Campbell Japanese restaurant serves a menu of sushi specials as well as Japanese-Korean fusion dishes. Mizu serves a collection of raw and cooked signature rolls in addition to a menu of tasty hot and cold small plates. If you’re feeling extra hungry, the \"signature boat\" is a feast of nigiri, sashimi and signature rolls.\u003c/p>\n\u003cp>\u003ca href=\"http://mizusbg.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mizu Sushi Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n1035 S Winchester Blvd, San Jose [\u003ca href=\"https://goo.gl/J3iAUo\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 260-7200\u003cbr>\nHours: Mon-Thu, 11:30am–2:30pm and 5–10pm; Fri-Sat 11:30am–2:30pm and 5–11pm; Sun 5–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MizuSBG?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mizu Sushi Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MizuSBG\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@MizuSBG\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100634,100635,100633,100636\"]\u003c/p>\n\u003cp>Sushi chefs serve daily specials and signature rolls to customers on a conveyor belt bar at Sushi Maru. The lunchtime chef’s sushi special is a great value with an assortment of nigiri, California rolls and pieces of baked salmon. The popular Nanook nigiri are pieces of fresh salmon that are lightly seared and brushed with a tasty soy dressing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sushi-maru-san-jose\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Maru\u003c/strong>\u003c/a>\u003cbr>\n262 Jackson St, San Jose [\u003ca href=\"https://goo.gl/MVfIil\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nHours: Mon-Thu 11:30am–2pm and 5:30–9pm; Fri-Sat, 11:30am–2pm and 5–9:30pm; Sun, 11:30am–2pm and 5–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sushi-Maru/120701004608675?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Maru\u003c/strong>\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100629,100632,100631,100630,100628\"]\u003c/p>\n\u003cp>This popular sushi restaurant in San Jose’s Japantown features an extensive menu of inexpensive rolls and Japanese specials. The restaurant’s sushi special serves nine nigiri pieces alongside a California roll. If you enjoy over-the-top rolls, the Lion King roll features a baked California roll with shrimp tempura and a special spicy sauce. A little more simple, the Alaskan roll is filled with crab and mayonnaise and topped with smoked salmon and a sliver of lemon.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kazoorestaurant.com/direction/san-jose-japan-town\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kazoo Restaurant\u003c/strong>\u003c/a>\u003cbr>\n250 Jackson St, San Jose [\u003ca href=\"https://goo.gl/UZIHNW\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nHours: Mon-Thu 11:30am–2pm and 5–9:30pm; Fri 11:30am–2pm and 5–10pm; Sat, 11:30am–2pm and 5–9:30pm; Sun, 11:30am–2pm and 5–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kazoo-Japanese-Restaurant/109689959066380?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kazoo Japanese Restaurant \u003c/strong>\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "Whether you are a purist with a connoisseur’s taste for fine sashimi or you seldom stray from a California roll, this guide will direct you toward a new favorite sushi restaurant in the South Bay.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Since the mid-90s, sushi restaurants have enjoyed mainstream popularity in America, serving as both a tasty, quick lunch and date night option. While nigiri and sashimi sushi showcase the simple beauty and taste of fresh, high-quality fish, signature rolls reveal the sushi chef’s creativity with a combination of flavors, colors and textures. In the South Bay Area, there are hundreds of sushi options from high-quality sushi bars to lunchtime buffets. For an even comparison, I worked with a $30 budget for each restaurant and sampled the chef’s daily nigiri special in addition to a signature dish if budget allowed.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Whether you are a purist with a connoisseur’s taste for fine sashimi or you seldom stray from a California roll, this guide will direct you toward a new favorite sushi restaurant in the South Bay. If I missed your go-to sushi restaurant in the South Bay, please be sure to let me know in the comments section.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jin Sho is run by two former executive chefs of the highly acclaimed Nobu sushi restaurant in New York City. This popular Palo Alto restaurant (reportedly a favorite of Steve Jobs) serves high-quality sushi and Japanese small plates. The sushi dinner deluxe is a great deal with a six piece tuna roll, eight beautiful pieces of nigiri sushi as well as a roll of smoked salmon skins and a salmon roe roll. In addition to sushi, the Black cod with miso is the restaurant’s most popular dish.\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.jinshorestaurant.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Jin Sho\u003c/strong>\u003c/a>\u003cbr>\n454 California Ave, Palo Alto [\u003ca href=\"https://www.google.com/maps/place/Jin+Sho/@37.4258954,-122.1455247,17z/data=!3m1!4b1!4m2!3m1!1s0x808fbae5f0e7db21:0x860ec1011089e42e\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 321-3454\u003cbr>\nHours: Mon-Thu, 11:45am–2pm and 5:30–9:30pm; Fri, 11:45am–2pm and 5:30–9:45pm; Sat, 5:30–9:45pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JIN-SHO-Restaurant-Palo-Alto-124282590925654/timeline/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Jin Sho\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/JIN_SHO\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@JIN_SHO\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Be prepared to wait upwards of 25 minutes for a table at this popular sushi restaurant in downtown Mountain View. The sushi chefs behind the small bar at Sushi Tomi serve colorful \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Omakase\" target=\"_blank\" rel=\"noopener\">omakase\u003c/a>\u003c/em> specials featuring uni, salmon toro, kanpachi, amaebi and unagi. The buttery smooth fish tastes as fresh as it is pretty. The popular Tomi special roll features your choice of hamachi, salmon or white tuna which the sushi chefs then briefly sear with a torch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tomisushi.us/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Tomi\u003c/strong>\u003c/a>\u003cbr>\n635 W Dana St, Mountain View [\u003ca href=\"https://goo.gl/ZwCfmC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 968-3227\u003cbr>\nHours: Mon-Fri, 11:30am-2pm and 5:30–9:30pm; Sat, 11:30am-2pm and 5–9:30pm; Sun, 11:30am-2pm and 5–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sushitomimtview?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Tomi\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This quiet Los Altos Japanese restaurant serves Japanese specialties in a comfortable yet romantic setting. The deluxe nigiri dinner features eight pieces of nigiri alongside a six piece tuna roll. The tasty yet simple signature Akane roll features spicy tuna and avocado garnished with toasted sesame seeds.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/akane-japanese-restaurant-los-altos\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Akane Japanese Restaurant\u003c/strong>\u003c/a>\u003cbr>\n250 3rd St, Los Altos [\u003ca href=\"https://goo.gl/HNsKzg\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 941-8150\u003cbr>\nHours: Tues-Sat, 11:30am–2pm and 5:00–9:00 pm; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Akane-Japanese-Restaurant/113731301981816?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Akane Japanese Restaurant\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yuki Sushi has enjoyed a long time fan following in the South Bay, being honored as Silicon Valley’s best sushi restaurant for the past 3 years by Metro Silicon Valley. The restaurant serves a menu of signature rolls, bento boxes and udon noodle soups in a casual setting. The popular Roku roll features a spicy tuna roll topped with avocado, tempura crumbs, spicy sauce and green onions.\u003c/p>\n\u003cp>\u003ca href=\"http://yukisushi.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Yuki Sushi\u003c/strong>\u003c/a>\u003cbr>\n1140 Lincoln Ave #8, San Jose [\u003ca href=\"https://goo.gl/xd1H0g\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 287-9854\u003cbr>\nHours: Mon-Wed, 11:30am–2pm and 5–9pm; Thu-Fri, 11:30am–2pm and 5–10pm; Sat, 11:30am–10pm; Sun, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/yukisushiWG?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Yuki Sushi\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/yukisushiWG\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@yukisushiWG\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This small Japanese restaurant located near Stanford University serves a menu of sushi specials as well as hibachi and ramen. A seven piece daily sushi special features the chef’s selection of daily fresh fish such as bluefin tuna, tai, sea bream and salmon toro. The tasty fantasy roll features a roll of spicy tuna and cucumber topped with white tuna, tobiko and green onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/odori-sushi-and-teppanyaki-palo-alto\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Odori Sushi and Teppanyaki\u003c/strong>\u003c/a>\u003cbr>\n2111 El Camino Real, Palo Alto [\u003ca href=\"https://goo.gl/HK3eDr\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 327-2222\u003cbr>\nHours: Tue-Sat, 11am–2:30pm and 5–9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Odori-Sushi-and-Teppanyaki-249354418553167/timeline/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Odori Sushi and Teppanyaki\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Reopened at the beginning of this year with a handsome remodel, Kaizen Japanese Bar & Grill serves high-quality sushi bar creations as well as a collection of Japanese small plates. Jo Yakumi-style nigiri features fresh pieces of fish with special marinades such as bigeye tuna with sake wasabi dressing and garlic ponzu. The nigiri special features the chef’s selection of fresh and velvety pieces of fish.\u003c/p>\n\u003cp>\u003ca href=\"http://kaizencampbell.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kaizen Japanese Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n330 E Hamilton Ave #7, Campbell [\u003ca href=\"https://goo.gl/1mIMro\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 370-1600\u003cbr>\nHours: Mon-Sun, 11am–2:30 pm and 5–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SATO-Japanese-Restaurant/117360311616727?rf=622200631212726\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kaizen Japanese Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away in a Cupertino shopping center, Gokaku: Japanese Tapas and Sushi serves an extensive menu of hot and cold Japanese small plates as well as special rolls and sashimi. The toku-jo nigiri special features salmon roe, uni, albacore, squid and yellowtail. A popular item from the hot small plates menu, \"the bomb\" features fried tofu skins with spicy crab mix and avocado drizzled with a sweet and spicy sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gokakurestaurant.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Gokaku: Japanese Tapas and Sushi\u003c/strong>\u003c/a>\u003cbr>\nPacific Rim Shopping Center, 10789 S Blaney Ave, Cupertino [\u003ca href=\"https://goo.gl/Y1SAUW\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 973-0722\u003cbr>\nHours: Tue-Thu, 11:30am–2pm and 6–10:30pm; Fri-Sat 11:30am–2pm and 5:30–11pm; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/gokakurestaurant?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Gokaku Restaurant \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This popular Campbell Japanese restaurant serves a menu of sushi specials as well as Japanese-Korean fusion dishes. Mizu serves a collection of raw and cooked signature rolls in addition to a menu of tasty hot and cold small plates. If you’re feeling extra hungry, the \"signature boat\" is a feast of nigiri, sashimi and signature rolls.\u003c/p>\n\u003cp>\u003ca href=\"http://mizusbg.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mizu Sushi Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n1035 S Winchester Blvd, San Jose [\u003ca href=\"https://goo.gl/J3iAUo\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 260-7200\u003cbr>\nHours: Mon-Thu, 11:30am–2:30pm and 5–10pm; Fri-Sat 11:30am–2:30pm and 5–11pm; Sun 5–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MizuSBG?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mizu Sushi Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MizuSBG\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@MizuSBG\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sushi chefs serve daily specials and signature rolls to customers on a conveyor belt bar at Sushi Maru. The lunchtime chef’s sushi special is a great value with an assortment of nigiri, California rolls and pieces of baked salmon. The popular Nanook nigiri are pieces of fresh salmon that are lightly seared and brushed with a tasty soy dressing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sushi-maru-san-jose\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Maru\u003c/strong>\u003c/a>\u003cbr>\n262 Jackson St, San Jose [\u003ca href=\"https://goo.gl/MVfIil\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nHours: Mon-Thu 11:30am–2pm and 5:30–9pm; Fri-Sat, 11:30am–2pm and 5–9:30pm; Sun, 11:30am–2pm and 5–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sushi-Maru/120701004608675?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Maru\u003c/strong>\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This popular sushi restaurant in San Jose’s Japantown features an extensive menu of inexpensive rolls and Japanese specials. The restaurant’s sushi special serves nine nigiri pieces alongside a California roll. If you enjoy over-the-top rolls, the Lion King roll features a baked California roll with shrimp tempura and a special spicy sauce. A little more simple, the Alaskan roll is filled with crab and mayonnaise and topped with smoked salmon and a sliver of lemon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kazoorestaurant.com/direction/san-jose-japan-town\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kazoo Restaurant\u003c/strong>\u003c/a>\u003cbr>\n250 Jackson St, San Jose [\u003ca href=\"https://goo.gl/UZIHNW\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nHours: Mon-Thu 11:30am–2pm and 5–9:30pm; Fri 11:30am–2pm and 5–10pm; Sat, 11:30am–2pm and 5–9:30pm; Sun, 11:30am–2pm and 5–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kazoo-Japanese-Restaurant/109689959066380?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kazoo Japanese Restaurant \u003c/strong>\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 6 Favorite Falafel Joints in the Bay",
"title": "Bay Area Bites Guide to 6 Favorite Falafel Joints in the Bay",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>As much as enthusiastic fried chickpea eaters would like to disagree, the Bay Area is not a falafel town. (Okay, the Bay Area is also definitely \u003cem>not\u003c/em> a town, so forgive the figure of speech.) There are dozens upon dozens of Middle Eastern delis slinging the round orbs of fried ground beans, but most are — at best — doing a mediocre job. Dip on over to Yelp and you’ll find each of these delis with at least a 3 ½ star rating, with reviewers equally split between those decrying dense, leaden falafels and those gleefully shouting: “Best. Falafel. Ever!!!!!”\u003c/p>\n\u003cp>So what is a Bay-bound falafel lover to do? While there is no one spot that churns out the absolute perfect falafel specimen, there are several restaurants and delis that get close — or at least they cover up their imperfections with delicious toppings. Our top picks are below.\u003c/p>\n\u003cp>The other option is, of course, to make falafel yourself. Stay tuned for a recipe.\u003c/p>\n\u003cp>\u003cstrong>Best All-Around Falafel: Sunrise Deli, Outer Sunset, San Francisco\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99803\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/sunrise-deli-plate-2-new.jpg\" alt=\"The vegetarian plate at Sunrise Deli in San Francisco includes falafel, hummus, cucumber salad, one dolma, lentils and rice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian plate at Sunrise Deli in San Francisco includes falafel, hummus, cucumber salad, one dolma, lentils and rice. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sunrise Deli has five Bay Area locations, but eaters in the know consider the Irving Street location to be the only spot worth visiting. I cringed a bit when I learned this fact — I live in the East Bay and its Berkeley location is, at best, 30 minutes closer to my apartment — but I dutifully hopped in the car and braved weekend traffic to get myself over to the Outer Sunset.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was worth the drive. Sunset Deli fries the closest thing to a great falafel in the Bay. Each falafel is fried immediately after ordering and comes to the plate (or lavash wrap) ripping hot and greaseless. The burnished brown exterior is crazy-crisp, providing excellent contrast to the soft, crumbly interior. Sunrise isn’t shy with the spice; these falafel leave a pleasant, lingering burn long after demolishing the plate. My only quibble was that the centers verged on mushy. These falafel certainly aren’t dense, but I would have appreciated a bit more texture.\u003c/p>\n\u003cp>I ordered my falafel as part of a vegetarian plate, but next time, I’d just go for an order of a dozen and pop them one by one while walking them off in the park.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sunrisedeli.net\" target=\"_blank\">\u003cstrong>Sunrise Deli\u003c/strong>\u003c/a>\u003cbr>\n2115 Irving St. [\u003ca href=\"https://goo.gl/htoh1x\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 664-8210\u003cbr>\nHours: Mon-Sat, 9am-9pm; Sun, 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BestFalafel\" target=\"_blank\">Sunrise Deli\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sunrisedeli\" target=\"_blank\">@SunriseDeli\u003c/a>\u003cbr>\nPrice Range: $ ($7 to $10)\u003c/p>\n\u003cp>\u003cstrong>Biggest Bang for Your Buck: Kobani, University Avenue, Berkeley\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_99805\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/kobani-falafel-plate-2.jpg\" alt=\"Falafel, hummus and tabouli salad at Kobani in Berkeley.\" width=\"1920\" height=\"1311\" class=\"size-full wp-image-99805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-1440x983.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-1180x806.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-960x656.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Falafel, hummus and tabouli salad at Kobani in Berkeley. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kobani is a brand-new Kurdish restaurant in central Berkeley. It replaced a long-empty storefront at the corner of University and Martin Luther King, and it has so far been a very welcome addition to the neighborhood. The restaurant serves a mean shawarma, but their falafels are also pretty decent.\u003c/p>\n\u003cp>They’re also huge. Each falafel is close to the size of my fist. This extra size leaves room for a bigger swath of crunchy outside bits, which I like. The interior verges on mushy and is a little too dense, but it is expertly seasoned and full of herbs and other goodness. Order the falafel plate and you’ll also be treated to an excellent, tangy tabouli salad. Add a (tiny) scoop of the super-hot hot sauce on every table, too.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kobani-mediterranean-grill-berkeley-2\" target=\"_blank\">\u003cstrong>Kobani\u003c/strong>\u003c/a>\u003cbr>\n1901 University Ave. [\u003ca href=\"https://goo.gl/951PU0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, Ca 94704\u003cbr>\nPh: (510) 529-4884\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nPrice Range: $ (less than $8)\u003c/p>\n\u003cp>\u003cstrong>Best Sandwich: Truly Mediterranean, Mission District, San Francisco\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99802\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new.jpg\" alt=\"The falafel deluxe sandwich at Truly Mediterranean in San Francisco includes eggplant and potatoes in addition to falafel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel deluxe sandwich at Truly Mediterranean in San Francisco includes eggplant and potatoes in addition to falafel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I don’t typically go for falafel sandwiches — too often the excess sauce and hummus also wrapped up in the lavash quickly reduces once crisp falafels to weird, soggy mush. However, the item to order at Truly Mediterranean in the Mission is clearly the “falafel deluxe” sandwich. Everyone in the tiny shop at the corner of 16th and Valencia was ordering it. And everyone who saw my Instagram picture of my lunch that day agreed that this sandwich was the bomb.\u003c/p>\n\u003cp>It is, truly, a good sandwich. Weird, but good. Inside the gigantic lavash wrap is a mix of curiosities — room temperature fried potatoes, grilled eggplant, cucumber salad, onions, tahini and, of course, falafel. It either comes spicy, or not. The whole thing gets a quick stint on the hot grill, blistering and charring the exterior. The fried chickpea patties in question manage to hold on to their crispness for almost the entire time it takes to eat the super burrito-sized sandwich. They’ve got a hearty crust, which helps them hold up to the toppings, and a pleasant, if slightly dense, crumbly texture. Overall, however, I found the falafel (and potatoes and eggplant) underseasoned. Take your falafel deluxe home and season to taste.\u003c/p>\n\u003cp>\u003ca href=\"http://trulymediterraneans.com\" target=\"_blank\">\u003cstrong>Truly Mediterranean\u003c/strong>\u003c/a>\u003cbr>\n3109 16th St. [\u003ca href=\"https://goo.gl/lVZQpd\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 252-7482\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TrulyMediterranean\" target=\"_blank\">Truly Mediterranean\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TrulyMedSF\" target=\"_blank\">@TrulyMedSF\u003c/a>\u003cbr>\nPrice Range: $ ($8.75)\u003c/p>\n\u003cp>\u003cstrong>Fluffiest Falafel: King of Falafel, Lower Pacific Heights, San Francisco\u003c/strong> [CLOSED]\u003c/p>\n\u003cfigure id=\"attachment_99807\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2.jpg\" alt=\"The vegetarian plate at King of Falafel in San Francisco.\" width=\"1920\" height=\"1241\" class=\"size-full wp-image-99807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-1440x931.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-1180x763.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-960x621.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian plate at King of Falafel in San Francisco. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>King of Falafel probably isn’t going to be around in 2016, so the time is now to get over to the Lower Pacific Heights deli. The 40-year-old restaurant was given its marching orders back in April 2014, but has managed to hold onto its space at the corner of Bush and Divisadero through at least the end of the year.\u003c/p>\n\u003cp>They also make the fluffiest falafel I ate while compiling this guide. It’s quite a feat, actually, because King of Falafel’s namesake bites are simultaneously the greasiest and crispest as well. These falafel are, therefore, not for the finicky or the frier-shy. Rather, they’re satisfying in the same way that a giant plate of French fries can be at 2 a.m. Generously dip each falafel into the excellent, garlic-y hot sauce sitting at each table and say a quiet prayer to old San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://kingoffalafelsf.com/Home.php\" target=\"_blank\">\u003cstrong>King of Falafel\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n1801 Divisadero St. [\u003ca href=\"https://goo.gl/XWVN7v\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (415) 931-5455\u003cbr>\nHours: Mon-Fri, 9am-7pm; Sat, 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/King-of-Falafel/117461945100875\" target=\"_blank\">King of Falafel\u003c/a>\u003cbr>\nPrice Range: $ ($8 to $10.50)\u003c/p>\n\u003cp>\u003cstrong>Best Toppings: Liba Falafel, Uptown Oakland\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99804\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/liba-salad-5-new.jpg\" alt=\"The falafel salad with all the toppings at Liba Falafel in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel salad with all the toppings at Liba Falafel in Oakland. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Liba Falafel in Uptown Oakland definitely falls in the new-school falafel camp. The popular food truck-turned-brick-and-mortar capitalized on the Bay’s lack of a topping-intensive falafel bar after New York chain Maoz closed its Berkeley operations. It’s a bright and shiny spot that makes you feel healthier and happier just by setting foot inside.\u003c/p>\n\u003cp>At Liba, there’s basically only one real menu choice to make — salad or sandwich — and then the fun part starts. If you go the sandwich route, you’ll be handed a warm pita filled with falafels. Choose salad, and you’ll get an empty bowl. Progress to the toppings bar next. It holds inside its little bins a truly astounding number of salads, pickles, sauces, cheeses and nuts with which to deck out your lunch. There are baby greens for salad eaters, of course, but the real way to build a quality meal is to go heavy on the prepared items, like the excellent eggplant salad and beet hummus.\u003c/p>\n\u003cp>The falafel themselves are somewhat of an afterthought. If you want freshly fried falafel, you’ll want to order the sandwich — salad eaters get to pluck their falafels from a bin on the toppings bar. Liba’s falafels have a high ratio of crisp exterior to crumbly, moist interior. They’re not mushy, but come off a bit dense. Serviceable.\u003c/p>\n\u003cp>\u003ca href=\"http://libafalafel.com\" target=\"_blank\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/5eB6ne\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri, 11 am-2:30 pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel\" target=\"_blank\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel\" target=\"_blank\">@libafalafel\u003c/a>\u003cbr>\nPrice Range: $$ ($8-$13)\u003c/p>\n\u003cp>\u003cstrong>Best Falafel-Topped Salad: Ba-Bite, Piedmont Avenue, Oakland\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99808\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/ba-bite-salad-3-new.jpg\" alt=\"Beet, Ras al Hanout, and Yam salad with Falafel at Ba-Bite.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beet, Ras al Hanout, and Yam salad with Falafel at Ba-Bite. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also in the new-school camp is recently-opened Ba-Bite on Oakland’s Piedmont Avenue. Much of this counter-service restaurant’s menu seems inspired by the ever-popular Yotam Ottolenghi cookbook, “\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\" target=\"_blank\">Jerusalem\u003c/a>” — not a bad thing. You can easily make a meal out of a hummus plate and a couple of salads, and I wouldn’t discourage it.\u003c/p>\n\u003cp>Ba-Bite’s falafel are an earnest attempt at the form. They’re made with a combination of chickpeas and fava beans, which I can appreciate for the complexity of flavor. Ba-Bite also knows its way around a salt cellar — the falafel are perfectly seasoned. However, at each visit, I’ve found their falafel to be far too soft. The exterior needs more crunch; the interior needs more crumble. The requisite tahini drizzle does not help. On the other hand, if you’re looking to bulk up one of their excellent salads with some vegetarian protein, the falafel is not a bad way to go. Order hummus on the side.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.babiteoakland.com\" target=\"_blank\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave. [\u003ca href=\"https://goo.gl/BPE8rw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu, 11am-8 pm; Fri-Sat, 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont\" target=\"_blank\">Ba-Bite\u003c/a>\u003cbr>\nPrice Range: $$ ($11.50-$13)\u003c/p>\n\n",
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"excerpt": "While falafel fanatics may be hard-pressed to find perfect balls of fried chickpea goodness, there are several spots in the Bay that get close — or at least they cover up their imperfections with delicious toppings. Read on for our top picks for falafel in the Bay.",
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"description": "While falafel fanatics may be hard-pressed to find perfect balls of fried chickpea goodness, there are several spots in the Bay that get close — or at least they cover up their imperfections with delicious toppings. Read on for our top picks for falafel in the Bay.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As much as enthusiastic fried chickpea eaters would like to disagree, the Bay Area is not a falafel town. (Okay, the Bay Area is also definitely \u003cem>not\u003c/em> a town, so forgive the figure of speech.) There are dozens upon dozens of Middle Eastern delis slinging the round orbs of fried ground beans, but most are — at best — doing a mediocre job. Dip on over to Yelp and you’ll find each of these delis with at least a 3 ½ star rating, with reviewers equally split between those decrying dense, leaden falafels and those gleefully shouting: “Best. Falafel. Ever!!!!!”\u003c/p>\n\u003cp>So what is a Bay-bound falafel lover to do? While there is no one spot that churns out the absolute perfect falafel specimen, there are several restaurants and delis that get close — or at least they cover up their imperfections with delicious toppings. Our top picks are below.\u003c/p>\n\u003cp>The other option is, of course, to make falafel yourself. Stay tuned for a recipe.\u003c/p>\n\u003cp>\u003cstrong>Best All-Around Falafel: Sunrise Deli, Outer Sunset, San Francisco\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99803\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/sunrise-deli-plate-2-new.jpg\" alt=\"The vegetarian plate at Sunrise Deli in San Francisco includes falafel, hummus, cucumber salad, one dolma, lentils and rice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian plate at Sunrise Deli in San Francisco includes falafel, hummus, cucumber salad, one dolma, lentils and rice. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sunrise Deli has five Bay Area locations, but eaters in the know consider the Irving Street location to be the only spot worth visiting. I cringed a bit when I learned this fact — I live in the East Bay and its Berkeley location is, at best, 30 minutes closer to my apartment — but I dutifully hopped in the car and braved weekend traffic to get myself over to the Outer Sunset.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was worth the drive. Sunset Deli fries the closest thing to a great falafel in the Bay. Each falafel is fried immediately after ordering and comes to the plate (or lavash wrap) ripping hot and greaseless. The burnished brown exterior is crazy-crisp, providing excellent contrast to the soft, crumbly interior. Sunrise isn’t shy with the spice; these falafel leave a pleasant, lingering burn long after demolishing the plate. My only quibble was that the centers verged on mushy. These falafel certainly aren’t dense, but I would have appreciated a bit more texture.\u003c/p>\n\u003cp>I ordered my falafel as part of a vegetarian plate, but next time, I’d just go for an order of a dozen and pop them one by one while walking them off in the park.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sunrisedeli.net\" target=\"_blank\">\u003cstrong>Sunrise Deli\u003c/strong>\u003c/a>\u003cbr>\n2115 Irving St. [\u003ca href=\"https://goo.gl/htoh1x\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 664-8210\u003cbr>\nHours: Mon-Sat, 9am-9pm; Sun, 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BestFalafel\" target=\"_blank\">Sunrise Deli\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sunrisedeli\" target=\"_blank\">@SunriseDeli\u003c/a>\u003cbr>\nPrice Range: $ ($7 to $10)\u003c/p>\n\u003cp>\u003cstrong>Biggest Bang for Your Buck: Kobani, University Avenue, Berkeley\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_99805\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/kobani-falafel-plate-2.jpg\" alt=\"Falafel, hummus and tabouli salad at Kobani in Berkeley.\" width=\"1920\" height=\"1311\" class=\"size-full wp-image-99805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-1440x983.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-1180x806.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-960x656.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Falafel, hummus and tabouli salad at Kobani in Berkeley. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kobani is a brand-new Kurdish restaurant in central Berkeley. It replaced a long-empty storefront at the corner of University and Martin Luther King, and it has so far been a very welcome addition to the neighborhood. The restaurant serves a mean shawarma, but their falafels are also pretty decent.\u003c/p>\n\u003cp>They’re also huge. Each falafel is close to the size of my fist. This extra size leaves room for a bigger swath of crunchy outside bits, which I like. The interior verges on mushy and is a little too dense, but it is expertly seasoned and full of herbs and other goodness. Order the falafel plate and you’ll also be treated to an excellent, tangy tabouli salad. Add a (tiny) scoop of the super-hot hot sauce on every table, too.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kobani-mediterranean-grill-berkeley-2\" target=\"_blank\">\u003cstrong>Kobani\u003c/strong>\u003c/a>\u003cbr>\n1901 University Ave. [\u003ca href=\"https://goo.gl/951PU0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, Ca 94704\u003cbr>\nPh: (510) 529-4884\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nPrice Range: $ (less than $8)\u003c/p>\n\u003cp>\u003cstrong>Best Sandwich: Truly Mediterranean, Mission District, San Francisco\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99802\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new.jpg\" alt=\"The falafel deluxe sandwich at Truly Mediterranean in San Francisco includes eggplant and potatoes in addition to falafel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel deluxe sandwich at Truly Mediterranean in San Francisco includes eggplant and potatoes in addition to falafel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I don’t typically go for falafel sandwiches — too often the excess sauce and hummus also wrapped up in the lavash quickly reduces once crisp falafels to weird, soggy mush. However, the item to order at Truly Mediterranean in the Mission is clearly the “falafel deluxe” sandwich. Everyone in the tiny shop at the corner of 16th and Valencia was ordering it. And everyone who saw my Instagram picture of my lunch that day agreed that this sandwich was the bomb.\u003c/p>\n\u003cp>It is, truly, a good sandwich. Weird, but good. Inside the gigantic lavash wrap is a mix of curiosities — room temperature fried potatoes, grilled eggplant, cucumber salad, onions, tahini and, of course, falafel. It either comes spicy, or not. The whole thing gets a quick stint on the hot grill, blistering and charring the exterior. The fried chickpea patties in question manage to hold on to their crispness for almost the entire time it takes to eat the super burrito-sized sandwich. They’ve got a hearty crust, which helps them hold up to the toppings, and a pleasant, if slightly dense, crumbly texture. Overall, however, I found the falafel (and potatoes and eggplant) underseasoned. Take your falafel deluxe home and season to taste.\u003c/p>\n\u003cp>\u003ca href=\"http://trulymediterraneans.com\" target=\"_blank\">\u003cstrong>Truly Mediterranean\u003c/strong>\u003c/a>\u003cbr>\n3109 16th St. [\u003ca href=\"https://goo.gl/lVZQpd\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 252-7482\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TrulyMediterranean\" target=\"_blank\">Truly Mediterranean\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TrulyMedSF\" target=\"_blank\">@TrulyMedSF\u003c/a>\u003cbr>\nPrice Range: $ ($8.75)\u003c/p>\n\u003cp>\u003cstrong>Fluffiest Falafel: King of Falafel, Lower Pacific Heights, San Francisco\u003c/strong> [CLOSED]\u003c/p>\n\u003cfigure id=\"attachment_99807\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2.jpg\" alt=\"The vegetarian plate at King of Falafel in San Francisco.\" width=\"1920\" height=\"1241\" class=\"size-full wp-image-99807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-1440x931.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-1180x763.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-960x621.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian plate at King of Falafel in San Francisco. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>King of Falafel probably isn’t going to be around in 2016, so the time is now to get over to the Lower Pacific Heights deli. The 40-year-old restaurant was given its marching orders back in April 2014, but has managed to hold onto its space at the corner of Bush and Divisadero through at least the end of the year.\u003c/p>\n\u003cp>They also make the fluffiest falafel I ate while compiling this guide. It’s quite a feat, actually, because King of Falafel’s namesake bites are simultaneously the greasiest and crispest as well. These falafel are, therefore, not for the finicky or the frier-shy. Rather, they’re satisfying in the same way that a giant plate of French fries can be at 2 a.m. Generously dip each falafel into the excellent, garlic-y hot sauce sitting at each table and say a quiet prayer to old San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://kingoffalafelsf.com/Home.php\" target=\"_blank\">\u003cstrong>King of Falafel\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n1801 Divisadero St. [\u003ca href=\"https://goo.gl/XWVN7v\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (415) 931-5455\u003cbr>\nHours: Mon-Fri, 9am-7pm; Sat, 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/King-of-Falafel/117461945100875\" target=\"_blank\">King of Falafel\u003c/a>\u003cbr>\nPrice Range: $ ($8 to $10.50)\u003c/p>\n\u003cp>\u003cstrong>Best Toppings: Liba Falafel, Uptown Oakland\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99804\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/liba-salad-5-new.jpg\" alt=\"The falafel salad with all the toppings at Liba Falafel in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel salad with all the toppings at Liba Falafel in Oakland. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Liba Falafel in Uptown Oakland definitely falls in the new-school falafel camp. The popular food truck-turned-brick-and-mortar capitalized on the Bay’s lack of a topping-intensive falafel bar after New York chain Maoz closed its Berkeley operations. It’s a bright and shiny spot that makes you feel healthier and happier just by setting foot inside.\u003c/p>\n\u003cp>At Liba, there’s basically only one real menu choice to make — salad or sandwich — and then the fun part starts. If you go the sandwich route, you’ll be handed a warm pita filled with falafels. Choose salad, and you’ll get an empty bowl. Progress to the toppings bar next. It holds inside its little bins a truly astounding number of salads, pickles, sauces, cheeses and nuts with which to deck out your lunch. There are baby greens for salad eaters, of course, but the real way to build a quality meal is to go heavy on the prepared items, like the excellent eggplant salad and beet hummus.\u003c/p>\n\u003cp>The falafel themselves are somewhat of an afterthought. If you want freshly fried falafel, you’ll want to order the sandwich — salad eaters get to pluck their falafels from a bin on the toppings bar. Liba’s falafels have a high ratio of crisp exterior to crumbly, moist interior. They’re not mushy, but come off a bit dense. Serviceable.\u003c/p>\n\u003cp>\u003ca href=\"http://libafalafel.com\" target=\"_blank\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/5eB6ne\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri, 11 am-2:30 pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel\" target=\"_blank\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel\" target=\"_blank\">@libafalafel\u003c/a>\u003cbr>\nPrice Range: $$ ($8-$13)\u003c/p>\n\u003cp>\u003cstrong>Best Falafel-Topped Salad: Ba-Bite, Piedmont Avenue, Oakland\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99808\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/ba-bite-salad-3-new.jpg\" alt=\"Beet, Ras al Hanout, and Yam salad with Falafel at Ba-Bite.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beet, Ras al Hanout, and Yam salad with Falafel at Ba-Bite. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also in the new-school camp is recently-opened Ba-Bite on Oakland’s Piedmont Avenue. Much of this counter-service restaurant’s menu seems inspired by the ever-popular Yotam Ottolenghi cookbook, “\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\" target=\"_blank\">Jerusalem\u003c/a>” — not a bad thing. You can easily make a meal out of a hummus plate and a couple of salads, and I wouldn’t discourage it.\u003c/p>\n\u003cp>Ba-Bite’s falafel are an earnest attempt at the form. They’re made with a combination of chickpeas and fava beans, which I can appreciate for the complexity of flavor. Ba-Bite also knows its way around a salt cellar — the falafel are perfectly seasoned. However, at each visit, I’ve found their falafel to be far too soft. The exterior needs more crunch; the interior needs more crumble. The requisite tahini drizzle does not help. On the other hand, if you’re looking to bulk up one of their excellent salads with some vegetarian protein, the falafel is not a bad way to go. Order hummus 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.babiteoakland.com\" target=\"_blank\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave. [\u003ca href=\"https://goo.gl/BPE8rw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu, 11am-8 pm; Fri-Sat, 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont\" target=\"_blank\">Ba-Bite\u003c/a>\u003cbr>\nPrice Range: $$ ($11.50-$13)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish",
"title": "Bay Area Bites Guide to 8 Great Places to Buy Fresh Fish",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This story was originally published on Aug. 25, 2015. It was updated on January 3, 2018.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. But often it's not so simple. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The dominant standard in seafood sustainability has become the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Monterey Bay Aquarium's Seafood Watch\u003c/a>, which outlines industry standards and good practices. But there are a number of other definitions of sustainability, and different kinds of fishing techniques -- many of which can be difficult to understand the details of unless you grew up on a boat. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. On top of that, most of us don't want to spend a fortune either.\u003cbr>\n[contextly_sidebar id=\"Dd0CXJtvNKwCIGDncDXokptHrQCz3uSX\"]\u003cbr>\nOh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. And \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/do-fish-names-encourage-fishy-business/\" target=\"_blank\" rel=\"noopener\">FDA rules allow multiple species of fish to be sold under a single name\u003c/a>, which can make everything even more confusing for the consumer. It's no wonder community-supported fisheries, like \u003ca href=\"http://www.realgoodfish.com/\" target=\"_blank\" rel=\"noopener\">Real Good Fish\u003c/a>, where you sign up for a subscription service and simply have fresh, local fish delivered to door are becoming more popular.\u003c/p>\n\u003cp>But if you'd like to pick your fish yourself, there's still more than a few options. While there used to be more fishermen selling their wares directly on the docks, now there are just a few places left where you can buy straight off the boat. If you're looking for that experience, try Pillar Point Harbor down in Half Moon Bay or Moss Landing, where \u003ca href=\"http://www.philsfishmarket.com/\" target=\"_blank\" rel=\"noopener\">Phil's Fish Market\u003c/a> is the popular go-to. Here in the Bay Area, there are a number of fish markets, big and small. Try these eight, and let us know in the comments if we missed your favorite.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99648,99651,99650,99649\"]\u003c/p>\n\u003cp>H&H stands for Heidi and Hans, the couple that runs \u003cstrong>H&H Fresh Fish Co.\u003c/strong> out of Santa Cruz. All the fish that Hans doesn't catch himself, he buys on the dock in Santa Cruz from about 100 small-scale fishermen, who are primarily using hook and line or rod methods. That catch is then cut into fillets and sold either wholesale or at farmers markets around the Bay Area. While many of the market spots are in the South Bay or closer to Santa Cruz, H&H also sells at a half-dozen markets in San Francisco and the East Bay. You can also sign up for their CSA-style subscription service that delivers fish once or twice every week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fish is primarily local, though the buying does extend to Hawaii, Alaska, and even Baja California in the winter months — as long as H&H can verify how it's being caught, where, and when. The duo will also cater an oyster bar for events.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hhfreshfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>H&H Fresh Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nH&H sells at farmers markets throughout the Bay Area, as well as through a weekly delivery program and a soon-to-open retail store in Santa Cruz; check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">their market schedule\u003c/a> for complete information\u003cbr>\nPh: (831) 462-3474\u003cbr>\nHours: Check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hhfreshfishco\" target=\"_blank\" rel=\"noopener\">H&H Fresh Fish Co.\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hhfreshfishco/\" target=\"_blank\" rel=\"noopener\">HHFreshFishCo\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99633,99635,99632,99634,99637,99638\"]\u003c/p>\n\u003cp>\u003cstrong>Hudson Fishing Co.\u003c/strong> is run by Yvette and Mike Hudson, who do most of the fishing themselves in between Monterey and Bodega Bay. The duo specialize in Wild King Salmon, California Halibut, Albacore Tuna, and Dungeness Crabs. They also have some prawns available. Everything they catch is either using a hook and line, or traps -- not nets. It's all sold at four weekly farmers markets: two in Berkeley, one in El Cerrito, and one in Kensington. Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their market locations page\u003c/a> for more details.\u003c/p>\n\u003cp>[contextly_sidebar id=\"4tdaojmBKecxjDG0kepyUD1vR6bYdzRl\"]\u003c/p>\n\u003cp>They rarely sell whole fish available at the markets, because everything is cut and filleted before sold. The fish from Hudson are known for freshness and taste. And the two owners are also highly involved in salmon fishing associations and advocating for seafood environmental reform.\u003c/p>\n\u003cp>\u003ca href=\"http://hudsonfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hudson Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nHudson sells at farmers markets in Berkeley, El Cerrito, and Kensington; check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their location page\u003c/a> for directions\u003cbr>\nPh: (510) 528-8686\u003cbr>\nHours: Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99629,99628,99622,99626,99624,99627,99621,99625,99620\"]\u003c/p>\n\u003cp>Run by Joey Pucci (J.P.), \u003cstrong>J.P. Seafood\u003c/strong> is a small operation that sits inside Dan's Produce near the main commercial stretch in Alameda. Pucci, himself, buys almost all the day's fish down at the docks in San Francisco and then slices it up and puts it on ice to sell. The store is very conscientious about quality control and making sure everything stays at just the right temperature. Because of the focus on freshness, there is rarely very much quantity in the store -- just enough for the day. That means it can be a good idea just to ask what's best in stock, though you can also call ahead to place bigger orders. It's not cheap, but it's not too expensive either.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jp-seafood-co-alameda-2\" target=\"_blank\" rel=\"noopener\">\u003cstrong>JP Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2300 Central Ave., Alameda [\u003ca href=\"https://goo.gl/8xuZVO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 865-3474\u003cbr>\nHours: Tues-Fri, 10am-6:30pm; Sat-Sun, 9am-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/JP-Seafood-Co/155247561202540\" target=\"_blank\" rel=\"noopener\">JP Seafood Co\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99611,99616,99612,99613,99614,99618,99615,99617,99619\"]\u003c/p>\n\u003cp>\u003cstrong>The Monterey Fish Market\u003c/strong> was started in 1978 by Paul Johnson, a chef at a high-end restaurant in Berkeley. He started out buying directly from lots of small hook and line fishermen. Today, the market operates as a wholesaler out of San Francisco and as a retail store in North Berkeley — not connected to the Monterey Market grocery store down the street. Monterey Fish Market still buys directly from fishermen, some of whom even have keys to the store and leave their fresh catches in the fridges early in the morning.\u003c/p>\n\u003cp>[contextly_sidebar id=\"j5BlKJ2rEB8eQ9VkJNUqFP3h6mKOCoIl\"]\u003c/p>\n\u003cp>The store follows most of the Monterey Bay Aquarium's Seafood Watch guidelines, but has also developed its own standards. For example, Atlantic Cod is typically considered unsustainable because of how it's traditionally caught, but the fishermen Monterey Fish Market deals with are small hook and line boats out of Cape Cod. The company has extensive information about its \u003ca href=\"http://www.montereyfish.com/pages/nav/sustainability.html\" target=\"_blank\" rel=\"noopener\">sustainability practices\u003c/a> and the different kinds of fishing techniques used. In fact, it designates how the fish was caught on the labels in the store — for example, Coho Salmon steaks are priced based on how they were caught.\u003c/p>\n\u003cp>This fish isn't super cheap, but it is fresh and high-quality. Among its many clients, the wholesale arm of the fish market actually sells to the Monterey Bay Aquarium's restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1582 Hopkins St., Berkeley [\u003ca href=\"https://goo.gl/yLZQHA\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 525-5600\u003cbr>\nHours: Tues-Sat, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Monterey-Fish-Market-Inc/367040686685296?fref=ts\" target=\"_blank\" rel=\"noopener\">Monterey Fish Market, Inc.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Montereyfishmkt\" target=\"_blank\" rel=\"noopener\">@MontereyFishMkt\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/montereyfishmarket/\" target=\"_blank\" rel=\"noopener\">MontereyFishMarket\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99588,99589,99590,99592,99591,99593,99594,99595\"]\u003c/p>\n\u003cp>Since 1963, \u003cstrong>The Tokyo Fish Market\u003c/strong> in Berkeley has been serving up Asian grocery items with a focus on fresh fish. In 2005, the store expanded to its current 5,000-square-foot building, with the original shop becoming a gift store. The emphasis is still on the fish, though, which comes from around the world through about ten different distributors. Fish manager, Lee Nakamura, said that he depends on the fishermen, whom he knows, to tell him where the fish is coming from, how it's being caught, and if it's good quality. While he doesn't strictly follow Monterey Bay Aquarium's Seafood Watch standards — for example, he has no problem with farmed fish as long as it's done well — he does try to ensure that the fish is sustainable and fresh.\u003c/p>\n\u003cp>Along with all the standard fish varieties, the market also has some slightly more exotic seafood and a wide range of shellfish, and the fish is all reasonably priced.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tokyo Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1220 San Pablo Ave., Berkeley [\u003ca href=\"https://goo.gl/KxK9pk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 524-7243\u003cbr>\nHours: Mon-Sat, 9am-6pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"99598,99599,99600,99602,99601,99603,99604,99605,99606,99607,99608\"]\u003c/p>\n\u003cp>There are a lot of small, family-run fish markets throughout San Francisco. What separates \u003cstrong>Sun Fat Seafood\u003c/strong> is its variety of cheap, fresh seafood. Nondescript on the outside, Sun Fat's has all kinds of seafood on the inside. It's best known for its affordable oysters, clams, and scallops. The knowledgeable staff will cut the heads off the whole fish and de-scale them for you, or you can buy already prepared fillets. Despite the small size of the store, the variety is endless. You can even buy frog legs or baby octopus. If you want hand-picked, locally-sourced, all-sustainable seafood, then this isn't necessarily the place for you. But it is as fresh as fish comes and isn't going to break the bank.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sun-fat-seafood-company-san-francisco\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sun Fat Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2687 Mission St., San Francisco [\u003ca href=\"https://goo.gl/L9bYcC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 282-9339\u003cbr>\nHours: Mon-Sat, 9am-6pm; Sun, 9am-5pm\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99652,99653,99654,99657,99656,99658,99655,99659\"]\u003c/p>\n\u003cp>Right in the heart of Fisherman's Wharf, it's easy to dismiss \u003cstrong>Alioto-Lazio Fish Company\u003c/strong> as a tourist trap. But it's a long-standing fishseller, and one of the last local family-owned fish markets in the area. While they're best known for their live crabs — which you can pick out of the tank (just as long as you don't stick your hand in the water) — they also sell local seafood, shrimp, scallops, and lobster tails. You can either come into the store — if you can find parking — or have it shipped overnight to your house. The prices aren't terrible, and they also sell a variety of knick-knacks, condiments, and odds-and-ends. And try one of their famous crab shots for $1.50.\u003c/p>\n\u003cp>\u003ca href=\"http://crabonline.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Alioto-Lazio Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n440 Jefferson St., San Francisco [\u003ca href=\"https://goo.gl/IeX14d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 673-5868\u003cbr>\nHours: Mon-Fri, 6am-2pm, Sat, 7am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliotoLazioFishCo\" target=\"_blank\" rel=\"noopener\">Alioto Lazio Fish Co\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aliotolaziofish\" target=\"_blank\" rel=\"noopener\">@AliotoLazioFish\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99665,99664,99663,99661,99662\"]\u003c/p>\n\u003cp>Fisherman's Wharf, obviously, originally got its name from the fishermen who sold their wares on the piers. There aren't as many sellers left, but on Pier 45 there are a number of wholesale seafood distributors and \u003cstrong>ABS Seafood\u003c/strong> is one of the best among them. In fact, ABS is so prolific that it even sells to one of the other spots on our list, the Tokyo Fish Market. While it is primarily a wholesaler and distributor, with no retail location, you can still call in orders directly and pick them up from the warehouse.\u003c/p>\n\u003cp>[contextly_sidebar id=\"rt651K0Lihj5UifRiWymdP40wLXaWPpC\"]\u003c/p>\n\u003cp>Because it's such a large distributor, ABS carries nearly every kind of seafood or fish you could possibly want. Though it's not all local or wild, ABS did start taking steps a few years ago to eliminate some of the fish known for being unsustainable from its inventory. If you need seafood in bulk, just call ABS.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.absseafood.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>ABS Seafood\u003c/strong>\u003c/a>\u003cbr>\n45 Pier Shed D-1, San Francisco [\u003ca href=\"http://goo.gl/06N3lc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 401-0258\u003cbr>\nHours: Mon-Fri, 6am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ABSseafood\" target=\"_blank\" rel=\"noopener\">ABS Seafood\u003c/a>\u003c/p>\n\n",
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"excerpt": "The Bay Area is surrounded by water, making it a great place to find fresh local fish. Try these spots.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This story was originally published on Aug. 25, 2015. It was updated on January 3, 2018.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is surrounded by water and, at times, that can make it easy to find great local seafood. But often it's not so simple. After years of fishing with little regard for sustainable practices or the long-term health of the ocean, people have become more focused recently on eating fish that are both good for them and caught in a manner that is good for the ecosystem. The dominant standard in seafood sustainability has become the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\" rel=\"noopener\">Monterey Bay Aquarium's Seafood Watch\u003c/a>, which outlines industry standards and good practices. But there are a number of other definitions of sustainability, and different kinds of fishing techniques -- many of which can be difficult to understand the details of unless you grew up on a boat. In addition, it's common for people to look for local fish freshly caught, though in the winter (or depending on the weather) it can be harder to find local seafood. On top of that, most of us don't want to spend a fortune either.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nOh, and to make things even more complicated, there's growing concern about fish being mislabeled or sold under the wrong name. And \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/30/do-fish-names-encourage-fishy-business/\" target=\"_blank\" rel=\"noopener\">FDA rules allow multiple species of fish to be sold under a single name\u003c/a>, which can make everything even more confusing for the consumer. It's no wonder community-supported fisheries, like \u003ca href=\"http://www.realgoodfish.com/\" target=\"_blank\" rel=\"noopener\">Real Good Fish\u003c/a>, where you sign up for a subscription service and simply have fresh, local fish delivered to door are becoming more popular.\u003c/p>\n\u003cp>But if you'd like to pick your fish yourself, there's still more than a few options. While there used to be more fishermen selling their wares directly on the docks, now there are just a few places left where you can buy straight off the boat. If you're looking for that experience, try Pillar Point Harbor down in Half Moon Bay or Moss Landing, where \u003ca href=\"http://www.philsfishmarket.com/\" target=\"_blank\" rel=\"noopener\">Phil's Fish Market\u003c/a> is the popular go-to. Here in the Bay Area, there are a number of fish markets, big and small. Try these eight, and let us know in the comments if we missed your favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>H&H stands for Heidi and Hans, the couple that runs \u003cstrong>H&H Fresh Fish Co.\u003c/strong> out of Santa Cruz. All the fish that Hans doesn't catch himself, he buys on the dock in Santa Cruz from about 100 small-scale fishermen, who are primarily using hook and line or rod methods. That catch is then cut into fillets and sold either wholesale or at farmers markets around the Bay Area. While many of the market spots are in the South Bay or closer to Santa Cruz, H&H also sells at a half-dozen markets in San Francisco and the East Bay. You can also sign up for their CSA-style subscription service that delivers fish once or twice every week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The fish is primarily local, though the buying does extend to Hawaii, Alaska, and even Baja California in the winter months — as long as H&H can verify how it's being caught, where, and when. The duo will also cater an oyster bar for events.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hhfreshfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>H&H Fresh Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nH&H sells at farmers markets throughout the Bay Area, as well as through a weekly delivery program and a soon-to-open retail store in Santa Cruz; check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">their market schedule\u003c/a> for complete information\u003cbr>\nPh: (831) 462-3474\u003cbr>\nHours: Check \u003ca href=\"http://www.hhfreshfish.com/markets\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hhfreshfishco\" target=\"_blank\" rel=\"noopener\">H&H Fresh Fish Co.\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hhfreshfishco/\" target=\"_blank\" rel=\"noopener\">HHFreshFishCo\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hudson Fishing Co.\u003c/strong> is run by Yvette and Mike Hudson, who do most of the fishing themselves in between Monterey and Bodega Bay. The duo specialize in Wild King Salmon, California Halibut, Albacore Tuna, and Dungeness Crabs. They also have some prawns available. Everything they catch is either using a hook and line, or traps -- not nets. It's all sold at four weekly farmers markets: two in Berkeley, one in El Cerrito, and one in Kensington. Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their market locations page\u003c/a> for more details.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>They rarely sell whole fish available at the markets, because everything is cut and filleted before sold. The fish from Hudson are known for freshness and taste. And the two owners are also highly involved in salmon fishing associations and advocating for seafood environmental reform.\u003c/p>\n\u003cp>\u003ca href=\"http://hudsonfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hudson Fish Co.\u003c/strong>\u003c/a>\u003cbr>\nHudson sells at farmers markets in Berkeley, El Cerrito, and Kensington; check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">their location page\u003c/a> for directions\u003cbr>\nPh: (510) 528-8686\u003cbr>\nHours: Check \u003ca href=\"http://hudsonfish.com/markets.html\" target=\"_blank\" rel=\"noopener\">the market schedule\u003c/a> for all locations and times\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Run by Joey Pucci (J.P.), \u003cstrong>J.P. Seafood\u003c/strong> is a small operation that sits inside Dan's Produce near the main commercial stretch in Alameda. Pucci, himself, buys almost all the day's fish down at the docks in San Francisco and then slices it up and puts it on ice to sell. The store is very conscientious about quality control and making sure everything stays at just the right temperature. Because of the focus on freshness, there is rarely very much quantity in the store -- just enough for the day. That means it can be a good idea just to ask what's best in stock, though you can also call ahead to place bigger orders. It's not cheap, but it's not too expensive either.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/jp-seafood-co-alameda-2\" target=\"_blank\" rel=\"noopener\">\u003cstrong>JP Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2300 Central Ave., Alameda [\u003ca href=\"https://goo.gl/8xuZVO\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 865-3474\u003cbr>\nHours: Tues-Fri, 10am-6:30pm; Sat-Sun, 9am-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/JP-Seafood-Co/155247561202540\" target=\"_blank\" rel=\"noopener\">JP Seafood Co\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Monterey Fish Market\u003c/strong> was started in 1978 by Paul Johnson, a chef at a high-end restaurant in Berkeley. He started out buying directly from lots of small hook and line fishermen. Today, the market operates as a wholesaler out of San Francisco and as a retail store in North Berkeley — not connected to the Monterey Market grocery store down the street. Monterey Fish Market still buys directly from fishermen, some of whom even have keys to the store and leave their fresh catches in the fridges early in the morning.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The store follows most of the Monterey Bay Aquarium's Seafood Watch guidelines, but has also developed its own standards. For example, Atlantic Cod is typically considered unsustainable because of how it's traditionally caught, but the fishermen Monterey Fish Market deals with are small hook and line boats out of Cape Cod. The company has extensive information about its \u003ca href=\"http://www.montereyfish.com/pages/nav/sustainability.html\" target=\"_blank\" rel=\"noopener\">sustainability practices\u003c/a> and the different kinds of fishing techniques used. In fact, it designates how the fish was caught on the labels in the store — for example, Coho Salmon steaks are priced based on how they were caught.\u003c/p>\n\u003cp>This fish isn't super cheap, but it is fresh and high-quality. Among its many clients, the wholesale arm of the fish market actually sells to the Monterey Bay Aquarium's restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyfish.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1582 Hopkins St., Berkeley [\u003ca href=\"https://goo.gl/yLZQHA\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 525-5600\u003cbr>\nHours: Tues-Sat, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Monterey-Fish-Market-Inc/367040686685296?fref=ts\" target=\"_blank\" rel=\"noopener\">Monterey Fish Market, Inc.\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Montereyfishmkt\" target=\"_blank\" rel=\"noopener\">@MontereyFishMkt\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/montereyfishmarket/\" target=\"_blank\" rel=\"noopener\">MontereyFishMarket\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since 1963, \u003cstrong>The Tokyo Fish Market\u003c/strong> in Berkeley has been serving up Asian grocery items with a focus on fresh fish. In 2005, the store expanded to its current 5,000-square-foot building, with the original shop becoming a gift store. The emphasis is still on the fish, though, which comes from around the world through about ten different distributors. Fish manager, Lee Nakamura, said that he depends on the fishermen, whom he knows, to tell him where the fish is coming from, how it's being caught, and if it's good quality. While he doesn't strictly follow Monterey Bay Aquarium's Seafood Watch standards — for example, he has no problem with farmed fish as long as it's done well — he does try to ensure that the fish is sustainable and fresh.\u003c/p>\n\u003cp>Along with all the standard fish varieties, the market also has some slightly more exotic seafood and a wide range of shellfish, and the fish is all reasonably priced.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Tokyo Fish Market\u003c/strong>\u003c/a>\u003cbr>\n1220 San Pablo Ave., Berkeley [\u003ca href=\"https://goo.gl/KxK9pk\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (510) 524-7243\u003cbr>\nHours: Mon-Sat, 9am-6pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are a lot of small, family-run fish markets throughout San Francisco. What separates \u003cstrong>Sun Fat Seafood\u003c/strong> is its variety of cheap, fresh seafood. Nondescript on the outside, Sun Fat's has all kinds of seafood on the inside. It's best known for its affordable oysters, clams, and scallops. The knowledgeable staff will cut the heads off the whole fish and de-scale them for you, or you can buy already prepared fillets. Despite the small size of the store, the variety is endless. You can even buy frog legs or baby octopus. If you want hand-picked, locally-sourced, all-sustainable seafood, then this isn't necessarily the place for you. But it is as fresh as fish comes and isn't going to break the bank.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sun-fat-seafood-company-san-francisco\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sun Fat Seafood Co.\u003c/strong>\u003c/a>\u003cbr>\n2687 Mission St., San Francisco [\u003ca href=\"https://goo.gl/L9bYcC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 282-9339\u003cbr>\nHours: Mon-Sat, 9am-6pm; Sun, 9am-5pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right in the heart of Fisherman's Wharf, it's easy to dismiss \u003cstrong>Alioto-Lazio Fish Company\u003c/strong> as a tourist trap. But it's a long-standing fishseller, and one of the last local family-owned fish markets in the area. While they're best known for their live crabs — which you can pick out of the tank (just as long as you don't stick your hand in the water) — they also sell local seafood, shrimp, scallops, and lobster tails. You can either come into the store — if you can find parking — or have it shipped overnight to your house. The prices aren't terrible, and they also sell a variety of knick-knacks, condiments, and odds-and-ends. And try one of their famous crab shots for $1.50.\u003c/p>\n\u003cp>\u003ca href=\"http://crabonline.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Alioto-Lazio Fish Co.\u003c/strong>\u003c/a>\u003cbr>\n440 Jefferson St., San Francisco [\u003ca href=\"https://goo.gl/IeX14d\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 673-5868\u003cbr>\nHours: Mon-Fri, 6am-2pm, Sat, 7am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliotoLazioFishCo\" target=\"_blank\" rel=\"noopener\">Alioto Lazio Fish Co\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aliotolaziofish\" target=\"_blank\" rel=\"noopener\">@AliotoLazioFish\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fisherman's Wharf, obviously, originally got its name from the fishermen who sold their wares on the piers. There aren't as many sellers left, but on Pier 45 there are a number of wholesale seafood distributors and \u003cstrong>ABS Seafood\u003c/strong> is one of the best among them. In fact, ABS is so prolific that it even sells to one of the other spots on our list, the Tokyo Fish Market. While it is primarily a wholesaler and distributor, with no retail location, you can still call in orders directly and pick them up from the warehouse.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Because it's such a large distributor, ABS carries nearly every kind of seafood or fish you could possibly want. Though it's not all local or wild, ABS did start taking steps a few years ago to eliminate some of the fish known for being unsustainable from its inventory. If you need seafood in bulk, just call ABS.\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.absseafood.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>ABS Seafood\u003c/strong>\u003c/a>\u003cbr>\n45 Pier Shed D-1, San Francisco [\u003ca href=\"http://goo.gl/06N3lc\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (415) 401-0258\u003cbr>\nHours: Mon-Fri, 6am-noon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ABSseafood\" target=\"_blank\" rel=\"noopener\">ABS Seafood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to the 10 Best American-Style Barbecue Joints in the East Bay",
"title": "Bay Area Bites Guide to the 10 Best American-Style Barbecue Joints in the East Bay",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>I grew up in the American South, in Western North Carolina, to be exact. Even more exacting — in fact, specific to the side of Lexington you happen to fall on — are the competing styles of meat and sauce embraced wholeheartedly and unequivocally by devotees of eastern versus western. In other words, never the twain shall meet.\u003c/p>\n\u003cp>In California, many people think “barbecue” is anything cooked on a grill; this article is not for them. It’s for those interested in the best of the mostly oak-smoked, mostly Texas-style barbecue out there, as well as a few other exemplary styles represented, including Southern (sometimes known as Black American), North Carolina and Kansas City.\u003c/p>\n\u003cp>Let me know, in the comments below, if I’ve missed your favorite spot.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99084,99083,99080,99082,99081\"]\u003c/p>\n\u003cp>While it looks like a dive joint from the street, \u003cstrong>BBQ Hut\u003c/strong> is a spiffy-clean operation with a “low and slow” cooking motto. Owner Earl Moffett, a local whose father was from Mississippi, runs the place with his son, Chris. There are only four meats on offer, and that’s because these are what the pit-masters know: ribs, chicken, brisket and links. We tried the ribs and the brisket, and both ended up at the top end of my list. Moffett promised, without giving away any trade secrets, that his ribs are consistently tender, and these certainly were. He uses baby backs, rather than the more common St. Louis cut, because they’re meatier and better absorb his famous dry rub, which seems to hold the key to the success of all his meats. Our ribs were just-browned on the top and barely hanging on to the bone, perfect in every way. The brisket was among the most tender I tried, too tender, in fact, to be sliced, which was fine by me, and laced with just the right amount of fat. They were out beans, so I ordered collard greens, which came, speckled with chile flakes, in a tiny cup, and potato salad, simply made with mayo, mustard and pickle. The homemade sauces, hot and mild, are tomato based.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.bbqhut-oakland.com/\" target=\"_blank\">\u003cstrong>BBQ Hut\u003c/strong>\u003c/a>\u003cbr>\n6400 Shattuck Ave. [\u003ca href=\"https://goo.gl/n1qo4z\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 285-6628\u003cbr>\nHours: Tues-Sat, noon-8pm; Sun, noon-5pm; closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Bbq-Hut-Oakland-Ca/1452745091621116\" target=\"_blank\">The Bbq Hut, Oakland, Ca.\u003c/a> (not very active)\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99090,99091,99089,99088\"]\u003c/p>\n\u003cp>\u003cstrong>Everett & Jones Barbeque\u003c/strong> is the biggest and longest-standing operation on this list, founded in 1973 by Dorothy Everett, her eight daughters, and one son-in-law (a Jones). Everett was a single mother who defied all odds with the success of her business; there are now four locations (Berkeley, Hayward and two in Oakland), and her famous sauce is available by mail order and in many Bay Area supermarkets. It’s way too sweet for my taste (the sweetest of all sauces represented on this list), but is a good representation of a popular Southern style, and the hot version, still quite sweet, packs a fair amount of spice. When I called the Jack London restaurant (the location I visited for this review) to learn more about the style and the cooking process, I was told that “no information is given to customers,” a rather off-putting response. While this is my least favorite of all the local barbecue spots represented here, E&J does a nice job with the two meats I tried: ribs and homemade links. Though lean, the ribs were tender and pleasantly smoky, and the links, made from coarse-ground beef, were also perfectly smoked. I recommend asking for the sauce on the side, so you can dress the meat as you wish. The mac and cheese had a nice, crisp crust, and the collards were not cooked to death, which I appreciated. Potato salad was a neutral sauce-absorber, with just a bit of mayo and pickle, maybe a tiny bit of mustard. Baked beans were indistinguishable from what you can readily find in a can. Still, the meat is worth pursuing; just get takeout and sauce it yourself.\u003c/p>\n\u003cp>\u003ca href=\"https://youtu.be/8USChMwFw2I?t=18m35s\" target=\"_blank\">\u003cem>Watch Check, Please! Bay Area's review of Everett & Jones Barbeque\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eandjbbq.com/\" target=\"_blank\">\u003cstrong>Everett & Jones Barbeque\u003c/strong>\u003c/a>\u003cbr>\n126 Broadway [\u003ca href=\"https://goo.gl/D15tlH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94617\u003cbr>\nPh: (510) 663-2350\u003cbr>\nHours: Mon-Thurs, 11am-10pm; Fri, 11am-midnight; Sat, noon-midnight; Sun, noon-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/everettandjonesbarbeque\" target=\"_blank\">Everett and Jones Barbeque\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/everettjonesbbq\" target=\"_blank\">@everettjonesbbq\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99094,99096,99097,99095\"]\u003c/p>\n\u003cp>There’s a decided Louisiana influence at \u003cstrong>Genny’s BBQ\u003c/strong> in East Oakland, evidenced by the gumbo on the weekend menu, as well as red beans and rice as a barbecue side. The meat here is serious business. We took our ordering cues (pun intended) from owner Virginia Roberson’s daughter, whose favorite meats are the ribs and the lemon-pepper chicken. The former are chopped into bite-sized pieces that are easy to handle with your fingers, despite the nearly caramelized sauce. Even the spicy version is a bit too sweet for me, but it was balanced with a substantial kick, and the sides also contributed to this equation. The potato salad is mayo-driven, with a bit of mustard and pickle, more mashed than chopped, and a good magnet for the meat juices. The mac and cheese was loaded with cheddar and creamy throughout. The lemon-chicken managed to be good even though it was cooked for much longer than I’d have imagined appropriate. The skin was caramelized a bit, the meat smoky and tender. Collard greens, with a small red-pepper kick, were a divine side dish, and the red beans and rice a welcome departure from the traditional sides. The cornbread muffins also tended toward the sweet side, but loaf bread is available if that’s not your style.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/gennys-bbq-oakland-2\" target=\"_blank\">\u003cstrong>Genny’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n6637 Bancroft Ave. [\u003ca href=\"https://goo.gl/bJAa3b\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94605\u003cbr>\nPh: (510) 777-1200\u003cbr>\nHours: Wed-Sun, noon-8pm; closed Mon-Tues\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gennys-BBQ-PIT/533124986708276\" target=\"_blank\">Genny's BBQ PIT\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99105,99100,99101,99103,99104,99102\"]\u003c/p>\n\u003cp>Let’s hear it for hushpuppies! \u003cstrong>Perdition Smokehouse\u003c/strong>, an upscale barbecue spot on Berkeley’s University Ave., is one of the very few places around that serve hushpuppies, something that I consider a staple of the genre. And they also pay more attention than most to where their meat comes from, serving only hormone- and antibiotic-free animals. We arrived right at the beginning of lunch service and tried the just-finished pulled pork, made from Duroc shoulder, dry-rubbed, and smoked over oak. It was just fatty enough to maintain tenderness throughout, pulled into largish chunks punctuated by delicious burnt ends. For sides, we chose the vinegar-based coleslaw (delightfully without sweetness) and the meaty cowboy beans, which were chock full of more burnt ends. Next to the brisket, just tender but firm enough to slice, we ordered the brown-crusted mac and cheese and boiled corn on the cob. The brisket was ringed by a thin layer of beautifully browned fat. The style here is Texas, but it’s not a bossy Texas. Meats arrived unsauced, so you can choose from house, spicy, mustard, and vinegar, all of which are proportionate in terms of sweetness and acidity — sophisticated, if you will. And back to the hushpuppies. While I might add a bit of onion and scrap the honey butter, the hushpuppies themselves are moist, unsweetened, and, frankly, a requirement, as are the homemade pickles.\u003c/p>\n\u003cp>And Perdition is a place you should also consider for its oft-rotating list of beers, some of which are unusual. I tried a wonderfully funky production, Almanac Dogpatch Sour, made with brett, a wild yeast that lends a sour flavor, which I enjoyed enough to make a mental note to come back and see what else I might discover. \u003cstrong>One tip:\u003c/strong> Because the service is hofbrau style, the meat sits under heat lamps, which can dry it out. If you get there early for lunch or dinner, right after the meat comes out of the smoker, it’s less likely that you’ll fall victim to this otherwise unavoidable problem.\u003c/p>\n\u003cp>\u003ca href=\"http://perditionbbq.com/\" target=\"_blank\">\u003cstrong>Perdition Smokehouse\u003c/strong>\u003c/a> [\u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/10/12/berkeleys-perdition-smokehouse-closes-suddenly\" target=\"_blank\">CLOSED 10/11/15\u003c/a>]\u003cbr>\n2050 University Ave. [\u003ca href=\"https://goo.gl/8B7tBY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 900-5858\u003cbr>\nHours: Sun-Thurs, noon-11pm; Fri-Sat., noon-midnight\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/perditionbbq\" target=\"_blank\">Perdition Smokehouse\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Perditionbbq\" target=\"_blank\">@Perditionbbq\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/perditionsmokehouse/\" target=\"_blank\">perditionsmokehouse\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99111,99112,99108,99110,99109\"]\u003c/p>\n\u003cp>\u003cstrong>Phat Matt’s BBQ\u003c/strong>, on a nondescript block of Telegraph Ave. in Oakland that isn’t trendy yet, Matt and Charlotte Gonzalez quietly do what they’ve been doing for 30 years, first in Chicago and then at Bay Area farmers markets: smoke meat. The menu offers a mix of styles, which made me a bit skeptical. With Charlotte as coach, we tried two meats, the ribs (always an indicator of a pit-master’s skill) and the North Carolina-style pulled pork. The ribs were spot on, tender, browned, slightly fatty, served with a fairly spicy tomato-based sauce on the side. The pulled pork had great flavor, but there wasn’t anything particularly North Carolinian about it, given that the style there is either coarse- or fine-chopped, rather than pulled. Still, it was a solid rendition of pulled pork, one of the most lightly smoked I tried. Many local chefs won’t reveal what kind of wood they smoke with, but the kitchen here is transparent. Oak is the wood of choice for its neutrality relative to mesquite and hickory. We tried two sides, a serviceable mac and cheese that could’ve used a bit more time in the oven and a lovely potato salad with minced onion. Mexican Coke in a bottle hits the spot alongside.\u003c/p>\n\u003cp>\u003ca href=\"http://www.phatmattsbbq.com/\" target=\"_blank\">\u003cstrong>Phat Matt’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n3415 Telegraph Ave. [\u003ca href=\"https://goo.gl/SjUs23\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 879-7294\u003cbr>\nHours: Wed-Sat, 11am-7pm (or sell-out); Sun, 11am-6pm (or sell-out); closed Mon-Tues\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Phat-Matts-BBQ/252696807878\" target=\"_blank\">Phat Matt's BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PhatMAttsBBQ\" target=\"_blank\">@PhatMAttsBBQ\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99119,99120,99115,99118,99117,99116\"]\u003c/p>\n\u003cp>Don’t be deterred by the gigantic menu at \u003cstrong>Sauced BBQ & Spirits\u003c/strong> in Livermore, which is all tricked out with nachos, chili and tater tots; the straight-up barbecue is destination-worthy. St. Louis-style ribs are rubbed with a mix of spicy and mildly sweet flavors and slow-smoked over white oak. It seems that a bit of the rub is sprinkled on at the end, and the meat is then sauced with the sweetest of their four homemade concoctions, called “pig candy.” I scraped off the sweet stuff and replaced it with their delicious “tin roof,” which contains more hot spice, and little dab of “hot tin roof,” which is habañero-laden. Both are delicious with the medium-smoky, tender meat. The pulled pork is among the best I tried all month, studded with burnt ends and super-juicy. Sides were also made with care, including cheesy jalepeño grits (the furthest I was willing to go off the tradition grid) and deeply smoky baked beans. The coleslaw had shredded apples, giving it a sweet acidity, and the mac and cheese was equal parts creamy and tangy with cheddar. If it hadn’t been noon, and 90 degrees in the shade, I surely would have partaken of one of dozens of Bourbons on the list. Instead, I had a lovely house-brewed IPA, with just the right amount of bitterness to help me digest all that fabulous fat and spice.\u003c/p>\n\u003cp>\u003ca href=\"http://saucedbbqandspirits.com/sauced-home-livermore.html\" target=\"_blank\">\u003cstrong>Sauced BBQ & Spirits\u003c/strong>\u003c/a>\u003cbr>\n2300 First St., #120 [\u003ca href=\"https://goo.gl/fmoFSa\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nLivermore, CA 94550\u003cbr>\nPh: (925) 961-1300\u003cbr>\nHours: Sun-Thurs, 11am-9pm; Fri-Sat, 11am-12:30am\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/saucedbbqandspirits\" target=\"_blank\">Sauced BBQ & Spirits\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saucedbbq\" target=\"_blank\">@saucedbbq\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/saucedbbq\" target=\"_blank\">saucedbbq\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99393,99390,99392,99391,99389\"]\u003c/p>\n\u003cp>\u003cstrong>Smoke Berkeley\u003c/strong>, a takeout spot next to a car wash in West Berkeley, is one of the friendliest places on the list. Servers chatted me up as I waited for my food, asking me about my weekend plans, whether I was going to the Pride parade, and what my kids liked to eat. In this meandering conversation, I learned that everything here is made from scratch, with the wise exception of Acme buns for sandwiches. When I answered yes to the question of spicy sauce, the server handed me a little cup of pulled pork and coleslaw floating in the spiciest sauce I tasted over the course of a month’s research. And despite the fact that chef-owner Tina Ferguson-Riffe hails from Texas and, hence, embraces the barbecue style of the lone star state, this sauce was a worthy competitor for the vinegar-based North Carolina sauce I dearly love. You can bet I asked for some to take home. I carried home two meats: The pulled pork was medium-smoky, very moist and tender, and the tea-smoked salmon was cooked to a perfect medium-rare. Sides were equally delicious. Coleslaw was tangy and slightly sweet, while potato salad veered more toward earthy and creamy. The baked beans tasted as if they’d been made over a camp stove, and I mean that in the best possible way. The restaurant is also one of the few of its genre that considers the sourcing of ingredients. Most of the produce comes from Maria Catalan’s organic farm, and Ferguson-Riffe says she’d like to do even more to include local meats and vegetables on the menu.\u003c/p>\n\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=7r5GWb_5W-g\" target=\"_blank\">\u003cem>Watch Check, Please! Bay Area's review of Smoke Berkeley\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.smokeberkeley.com/\" target=\"_blank\">\u003cstrong>Smoke Berkeley\u003c/strong>\u003c/a>\u003cbr>\n2434 San Pablo Ave. [\u003ca href=\"https://goo.gl/mbsndR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 548-8801\u003cbr>\nHours: Tues-Sat, noon-8pm; Sun, noon-6pm; closed Mondays\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/smokeberkeley\" target=\"_blank\">Smoke Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokeberkeley\" target=\"_blank\">@smokeberkeley\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99401,99399,99428,99400,99402,99398\"] \u003c/p>\n\u003cp>\u003cstrong>Smokey J’s BBQ\u003c/strong> is a tiny, aromatic place on Shattuck Ave. in South Berkeley, self-described online by chef and owner, Josh Kempner, as Kansas City-style in some places and Texas in others. But Kempner is from Texas, and he has a way with North Carolina-style pulled pork as well, so I’m not quite sure how to describe it. I love his transparency around his process, though, which may just be indicative of his own local style. Meats are dry-rubbed, then smoked outside on the sidewalk, over a combination of mesquite, maple and whiskey-barrel chips. Everything I’ve ever had here has been top-notch. On the most recent visit, we ordered the pulled pork, moderately smoky with a few dashes of chile-infused vinegar sauce and a sprinkling of the dry rub. For me, this is neck and neck for number one with Perdition’s version, and may take the edge by way of said vinegar sauce. The brisket is also tied for first place, in my book, with BBQ Hut’s, and shares its affinity for a chopped, rather than sliced, presentation. Sides are completely homemade, including killer baked beans made with a chicken and pork broth crafted from leftover meat bones, a vinegar-based slaw, and a potato salad that has some mild barbecue sauce in the mix. I have yet to try the homemade French fries cooked in tallow, but I will just as soon as I can. This might be the best overall barbecue place on the list, all things considered.\u003c/p>\n\u003cp>\u003ca href=\"http://smokeyjbbq.com/\" target=\"_blank\">\u003cstrong>Smokey J’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n3015 Shattuck Ave. [\u003ca href=\"https://goo.gl/ENj0UB\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 529-4511\u003cbr>\nHours: Daily, noon-9pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmokeyJs.BBQ?fref=nf\" target=\"_blank\">Smokey J's BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SmokeyJBBQ\" target=\"_blank\">@SmokeyJBBQ\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99406,99404,99405,99407,99420\"]\u003c/p>\n\u003cp>I discovered \u003cstrong>Smoking Pig BBQ Company\u003c/strong> in Fremont (there’s another location in San Jose) by way of a friend who used to live nearby. Indeed, it’s a worthy destination for oak- and applewood-smoked ‘cue, as well as homemade sides. The ribs are dry-rubbed and smoked for six hours at low heat, resulting in a deep brown exterior and moist, tender middle, all the way to the bone. The “pulled pork” was more cubed, and not as fatty as I might’ve like, a bit on the drier side, but nonetheless tender. Homemade fries were a treat on the list of side dishes, as were the very rich and smoky baked beans. Mac and cheese could’ve used some browning, but the pasta was cooked al dente and the coleslaw a nice middle between tangy and sweet. But the ribs, oh, the ribs: perfection on a plate. \u003c/p>\n\u003cp>\u003ca href=\"http://smokingpigbbq.net/\" target=\"_blank\">Smoking Pig BBQ Company\u003c/a>\u003cbr>\n3340 Mowry Ave. [\u003ca href=\"https://goo.gl/LrG5Eu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94538\u003cbr>\nPh: (510) 713-1855\u003cbr>\nHours: Sun-Thurs, 11am-9pm; Fri-Sat, 11am-midnight\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmokingPigBBQFremont\" target=\"_blank\">Smoking Pig BBQ Company Fremont\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokingpigbbq1\" target=\"_blank\">@SmokingPigBBQ1\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99412,99414,99410,99413,99411\"]\u003c/p>\n\u003cp>\u003cstrong>T-Rex Restaurant & Bar\u003c/strong>, in West Berkeley, is a place I don’t think about much, but it’s a real contender in the barbecue space. The odd location it occupies — a two-story stucco building in a retail corner — belies the worthy barbecue action going on inside. The ribs are not baby back or St. Louis style, the local trend, but spareribs, bigger and meatier, and sauced with a not-too-sweet Kansas City-style (tomato-based with molasses) sauce. And because I’d never tried it here, I also ordered the Texas-style brisket, a nicely marbled cut that was simply dry-rubbed and slow-smoked. The hand-cut Kennebec fries were crisp and nearly greaseless, and the apple cabbage slaw was a good acidic side choice. Mayo-based potato salad was full of egg and chives. T-Rex has a huge menu of other items, but the smoked meats are the reason to come.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.t-rex-bbq.com/\" target=\"_blank\">\u003cstrong>T-Rex Restaurant & Bar\u003c/strong>\u003c/a>\u003cbr>\n1300 10th St. [\u003ca href=\"https://goo.gl/qIsK5N\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 527-0099\u003cbr>\nHours: Mon-Thurs, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10:30am-10pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TREXBerkeley\" target=\"_blank\">T-Rex BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/trexbarbeque\" target=\"_blank\">@trexbarbeque\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/trexbbq13/\" target=\"_blank\">trexbbq13\u003c/a>\u003c/p>\n\n",
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"excerpt": "In California, many people think “barbecue” is anything cooked on a grill; this article is not for them. It’s for those interested in the best of the mostly oak-smoked, mostly Texas-style barbecue out there, as well as a few other exemplary styles represented, including Southern (sometimes known as Black American), North Carolina and Kansas City.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I grew up in the American South, in Western North Carolina, to be exact. Even more exacting — in fact, specific to the side of Lexington you happen to fall on — are the competing styles of meat and sauce embraced wholeheartedly and unequivocally by devotees of eastern versus western. In other words, never the twain shall meet.\u003c/p>\n\u003cp>In California, many people think “barbecue” is anything cooked on a grill; this article is not for them. It’s for those interested in the best of the mostly oak-smoked, mostly Texas-style barbecue out there, as well as a few other exemplary styles represented, including Southern (sometimes known as Black American), North Carolina and Kansas City.\u003c/p>\n\u003cp>Let me know, in the comments below, if I’ve missed your favorite spot.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While it looks like a dive joint from the street, \u003cstrong>BBQ Hut\u003c/strong> is a spiffy-clean operation with a “low and slow” cooking motto. Owner Earl Moffett, a local whose father was from Mississippi, runs the place with his son, Chris. There are only four meats on offer, and that’s because these are what the pit-masters know: ribs, chicken, brisket and links. We tried the ribs and the brisket, and both ended up at the top end of my list. Moffett promised, without giving away any trade secrets, that his ribs are consistently tender, and these certainly were. He uses baby backs, rather than the more common St. Louis cut, because they’re meatier and better absorb his famous dry rub, which seems to hold the key to the success of all his meats. Our ribs were just-browned on the top and barely hanging on to the bone, perfect in every way. The brisket was among the most tender I tried, too tender, in fact, to be sliced, which was fine by me, and laced with just the right amount of fat. They were out beans, so I ordered collard greens, which came, speckled with chile flakes, in a tiny cup, and potato salad, simply made with mayo, mustard and pickle. The homemade sauces, hot and mild, are tomato based.\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.bbqhut-oakland.com/\" target=\"_blank\">\u003cstrong>BBQ Hut\u003c/strong>\u003c/a>\u003cbr>\n6400 Shattuck Ave. [\u003ca href=\"https://goo.gl/n1qo4z\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 285-6628\u003cbr>\nHours: Tues-Sat, noon-8pm; Sun, noon-5pm; closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Bbq-Hut-Oakland-Ca/1452745091621116\" target=\"_blank\">The Bbq Hut, Oakland, Ca.\u003c/a> (not very active)\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Everett & Jones Barbeque\u003c/strong> is the biggest and longest-standing operation on this list, founded in 1973 by Dorothy Everett, her eight daughters, and one son-in-law (a Jones). Everett was a single mother who defied all odds with the success of her business; there are now four locations (Berkeley, Hayward and two in Oakland), and her famous sauce is available by mail order and in many Bay Area supermarkets. It’s way too sweet for my taste (the sweetest of all sauces represented on this list), but is a good representation of a popular Southern style, and the hot version, still quite sweet, packs a fair amount of spice. When I called the Jack London restaurant (the location I visited for this review) to learn more about the style and the cooking process, I was told that “no information is given to customers,” a rather off-putting response. While this is my least favorite of all the local barbecue spots represented here, E&J does a nice job with the two meats I tried: ribs and homemade links. Though lean, the ribs were tender and pleasantly smoky, and the links, made from coarse-ground beef, were also perfectly smoked. I recommend asking for the sauce on the side, so you can dress the meat as you wish. The mac and cheese had a nice, crisp crust, and the collards were not cooked to death, which I appreciated. Potato salad was a neutral sauce-absorber, with just a bit of mayo and pickle, maybe a tiny bit of mustard. Baked beans were indistinguishable from what you can readily find in a can. Still, the meat is worth pursuing; just get takeout and sauce it yourself.\u003c/p>\n\u003cp>\u003ca href=\"https://youtu.be/8USChMwFw2I?t=18m35s\" target=\"_blank\">\u003cem>Watch Check, Please! Bay Area's review of Everett & Jones Barbeque\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eandjbbq.com/\" target=\"_blank\">\u003cstrong>Everett & Jones Barbeque\u003c/strong>\u003c/a>\u003cbr>\n126 Broadway [\u003ca href=\"https://goo.gl/D15tlH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94617\u003cbr>\nPh: (510) 663-2350\u003cbr>\nHours: Mon-Thurs, 11am-10pm; Fri, 11am-midnight; Sat, noon-midnight; Sun, noon-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/everettandjonesbarbeque\" target=\"_blank\">Everett and Jones Barbeque\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/everettjonesbbq\" target=\"_blank\">@everettjonesbbq\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s a decided Louisiana influence at \u003cstrong>Genny’s BBQ\u003c/strong> in East Oakland, evidenced by the gumbo on the weekend menu, as well as red beans and rice as a barbecue side. The meat here is serious business. We took our ordering cues (pun intended) from owner Virginia Roberson’s daughter, whose favorite meats are the ribs and the lemon-pepper chicken. The former are chopped into bite-sized pieces that are easy to handle with your fingers, despite the nearly caramelized sauce. Even the spicy version is a bit too sweet for me, but it was balanced with a substantial kick, and the sides also contributed to this equation. The potato salad is mayo-driven, with a bit of mustard and pickle, more mashed than chopped, and a good magnet for the meat juices. The mac and cheese was loaded with cheddar and creamy throughout. The lemon-chicken managed to be good even though it was cooked for much longer than I’d have imagined appropriate. The skin was caramelized a bit, the meat smoky and tender. Collard greens, with a small red-pepper kick, were a divine side dish, and the red beans and rice a welcome departure from the traditional sides. The cornbread muffins also tended toward the sweet side, but loaf bread is available if that’s not your style.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/gennys-bbq-oakland-2\" target=\"_blank\">\u003cstrong>Genny’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n6637 Bancroft Ave. [\u003ca href=\"https://goo.gl/bJAa3b\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94605\u003cbr>\nPh: (510) 777-1200\u003cbr>\nHours: Wed-Sun, noon-8pm; closed Mon-Tues\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gennys-BBQ-PIT/533124986708276\" target=\"_blank\">Genny's BBQ PIT\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Let’s hear it for hushpuppies! \u003cstrong>Perdition Smokehouse\u003c/strong>, an upscale barbecue spot on Berkeley’s University Ave., is one of the very few places around that serve hushpuppies, something that I consider a staple of the genre. And they also pay more attention than most to where their meat comes from, serving only hormone- and antibiotic-free animals. We arrived right at the beginning of lunch service and tried the just-finished pulled pork, made from Duroc shoulder, dry-rubbed, and smoked over oak. It was just fatty enough to maintain tenderness throughout, pulled into largish chunks punctuated by delicious burnt ends. For sides, we chose the vinegar-based coleslaw (delightfully without sweetness) and the meaty cowboy beans, which were chock full of more burnt ends. Next to the brisket, just tender but firm enough to slice, we ordered the brown-crusted mac and cheese and boiled corn on the cob. The brisket was ringed by a thin layer of beautifully browned fat. The style here is Texas, but it’s not a bossy Texas. Meats arrived unsauced, so you can choose from house, spicy, mustard, and vinegar, all of which are proportionate in terms of sweetness and acidity — sophisticated, if you will. And back to the hushpuppies. While I might add a bit of onion and scrap the honey butter, the hushpuppies themselves are moist, unsweetened, and, frankly, a requirement, as are the homemade pickles.\u003c/p>\n\u003cp>And Perdition is a place you should also consider for its oft-rotating list of beers, some of which are unusual. I tried a wonderfully funky production, Almanac Dogpatch Sour, made with brett, a wild yeast that lends a sour flavor, which I enjoyed enough to make a mental note to come back and see what else I might discover. \u003cstrong>One tip:\u003c/strong> Because the service is hofbrau style, the meat sits under heat lamps, which can dry it out. If you get there early for lunch or dinner, right after the meat comes out of the smoker, it’s less likely that you’ll fall victim to this otherwise unavoidable problem.\u003c/p>\n\u003cp>\u003ca href=\"http://perditionbbq.com/\" target=\"_blank\">\u003cstrong>Perdition Smokehouse\u003c/strong>\u003c/a> [\u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/10/12/berkeleys-perdition-smokehouse-closes-suddenly\" target=\"_blank\">CLOSED 10/11/15\u003c/a>]\u003cbr>\n2050 University Ave. [\u003ca href=\"https://goo.gl/8B7tBY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 900-5858\u003cbr>\nHours: Sun-Thurs, noon-11pm; Fri-Sat., noon-midnight\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/perditionbbq\" target=\"_blank\">Perdition Smokehouse\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Perditionbbq\" target=\"_blank\">@Perditionbbq\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/perditionsmokehouse/\" target=\"_blank\">perditionsmokehouse\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phat Matt’s BBQ\u003c/strong>, on a nondescript block of Telegraph Ave. in Oakland that isn’t trendy yet, Matt and Charlotte Gonzalez quietly do what they’ve been doing for 30 years, first in Chicago and then at Bay Area farmers markets: smoke meat. The menu offers a mix of styles, which made me a bit skeptical. With Charlotte as coach, we tried two meats, the ribs (always an indicator of a pit-master’s skill) and the North Carolina-style pulled pork. The ribs were spot on, tender, browned, slightly fatty, served with a fairly spicy tomato-based sauce on the side. The pulled pork had great flavor, but there wasn’t anything particularly North Carolinian about it, given that the style there is either coarse- or fine-chopped, rather than pulled. Still, it was a solid rendition of pulled pork, one of the most lightly smoked I tried. Many local chefs won’t reveal what kind of wood they smoke with, but the kitchen here is transparent. Oak is the wood of choice for its neutrality relative to mesquite and hickory. We tried two sides, a serviceable mac and cheese that could’ve used a bit more time in the oven and a lovely potato salad with minced onion. Mexican Coke in a bottle hits the spot alongside.\u003c/p>\n\u003cp>\u003ca href=\"http://www.phatmattsbbq.com/\" target=\"_blank\">\u003cstrong>Phat Matt’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n3415 Telegraph Ave. [\u003ca href=\"https://goo.gl/SjUs23\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 879-7294\u003cbr>\nHours: Wed-Sat, 11am-7pm (or sell-out); Sun, 11am-6pm (or sell-out); closed Mon-Tues\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Phat-Matts-BBQ/252696807878\" target=\"_blank\">Phat Matt's BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PhatMAttsBBQ\" target=\"_blank\">@PhatMAttsBBQ\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Don’t be deterred by the gigantic menu at \u003cstrong>Sauced BBQ & Spirits\u003c/strong> in Livermore, which is all tricked out with nachos, chili and tater tots; the straight-up barbecue is destination-worthy. St. Louis-style ribs are rubbed with a mix of spicy and mildly sweet flavors and slow-smoked over white oak. It seems that a bit of the rub is sprinkled on at the end, and the meat is then sauced with the sweetest of their four homemade concoctions, called “pig candy.” I scraped off the sweet stuff and replaced it with their delicious “tin roof,” which contains more hot spice, and little dab of “hot tin roof,” which is habañero-laden. Both are delicious with the medium-smoky, tender meat. The pulled pork is among the best I tried all month, studded with burnt ends and super-juicy. Sides were also made with care, including cheesy jalepeño grits (the furthest I was willing to go off the tradition grid) and deeply smoky baked beans. The coleslaw had shredded apples, giving it a sweet acidity, and the mac and cheese was equal parts creamy and tangy with cheddar. If it hadn’t been noon, and 90 degrees in the shade, I surely would have partaken of one of dozens of Bourbons on the list. Instead, I had a lovely house-brewed IPA, with just the right amount of bitterness to help me digest all that fabulous fat and spice.\u003c/p>\n\u003cp>\u003ca href=\"http://saucedbbqandspirits.com/sauced-home-livermore.html\" target=\"_blank\">\u003cstrong>Sauced BBQ & Spirits\u003c/strong>\u003c/a>\u003cbr>\n2300 First St., #120 [\u003ca href=\"https://goo.gl/fmoFSa\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nLivermore, CA 94550\u003cbr>\nPh: (925) 961-1300\u003cbr>\nHours: Sun-Thurs, 11am-9pm; Fri-Sat, 11am-12:30am\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/saucedbbqandspirits\" target=\"_blank\">Sauced BBQ & Spirits\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saucedbbq\" target=\"_blank\">@saucedbbq\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/saucedbbq\" target=\"_blank\">saucedbbq\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Smoke Berkeley\u003c/strong>, a takeout spot next to a car wash in West Berkeley, is one of the friendliest places on the list. Servers chatted me up as I waited for my food, asking me about my weekend plans, whether I was going to the Pride parade, and what my kids liked to eat. In this meandering conversation, I learned that everything here is made from scratch, with the wise exception of Acme buns for sandwiches. When I answered yes to the question of spicy sauce, the server handed me a little cup of pulled pork and coleslaw floating in the spiciest sauce I tasted over the course of a month’s research. And despite the fact that chef-owner Tina Ferguson-Riffe hails from Texas and, hence, embraces the barbecue style of the lone star state, this sauce was a worthy competitor for the vinegar-based North Carolina sauce I dearly love. You can bet I asked for some to take home. I carried home two meats: The pulled pork was medium-smoky, very moist and tender, and the tea-smoked salmon was cooked to a perfect medium-rare. Sides were equally delicious. Coleslaw was tangy and slightly sweet, while potato salad veered more toward earthy and creamy. The baked beans tasted as if they’d been made over a camp stove, and I mean that in the best possible way. The restaurant is also one of the few of its genre that considers the sourcing of ingredients. Most of the produce comes from Maria Catalan’s organic farm, and Ferguson-Riffe says she’d like to do even more to include local meats and vegetables on the menu.\u003c/p>\n\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=7r5GWb_5W-g\" target=\"_blank\">\u003cem>Watch Check, Please! Bay Area's review of Smoke Berkeley\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.smokeberkeley.com/\" target=\"_blank\">\u003cstrong>Smoke Berkeley\u003c/strong>\u003c/a>\u003cbr>\n2434 San Pablo Ave. [\u003ca href=\"https://goo.gl/mbsndR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 548-8801\u003cbr>\nHours: Tues-Sat, noon-8pm; Sun, noon-6pm; closed Mondays\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/smokeberkeley\" target=\"_blank\">Smoke Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokeberkeley\" target=\"_blank\">@smokeberkeley\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cstrong>Smokey J’s BBQ\u003c/strong> is a tiny, aromatic place on Shattuck Ave. in South Berkeley, self-described online by chef and owner, Josh Kempner, as Kansas City-style in some places and Texas in others. But Kempner is from Texas, and he has a way with North Carolina-style pulled pork as well, so I’m not quite sure how to describe it. I love his transparency around his process, though, which may just be indicative of his own local style. Meats are dry-rubbed, then smoked outside on the sidewalk, over a combination of mesquite, maple and whiskey-barrel chips. Everything I’ve ever had here has been top-notch. On the most recent visit, we ordered the pulled pork, moderately smoky with a few dashes of chile-infused vinegar sauce and a sprinkling of the dry rub. For me, this is neck and neck for number one with Perdition’s version, and may take the edge by way of said vinegar sauce. The brisket is also tied for first place, in my book, with BBQ Hut’s, and shares its affinity for a chopped, rather than sliced, presentation. Sides are completely homemade, including killer baked beans made with a chicken and pork broth crafted from leftover meat bones, a vinegar-based slaw, and a potato salad that has some mild barbecue sauce in the mix. I have yet to try the homemade French fries cooked in tallow, but I will just as soon as I can. This might be the best overall barbecue place on the list, all things considered.\u003c/p>\n\u003cp>\u003ca href=\"http://smokeyjbbq.com/\" target=\"_blank\">\u003cstrong>Smokey J’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n3015 Shattuck Ave. [\u003ca href=\"https://goo.gl/ENj0UB\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 529-4511\u003cbr>\nHours: Daily, noon-9pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmokeyJs.BBQ?fref=nf\" target=\"_blank\">Smokey J's BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SmokeyJBBQ\" target=\"_blank\">@SmokeyJBBQ\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I discovered \u003cstrong>Smoking Pig BBQ Company\u003c/strong> in Fremont (there’s another location in San Jose) by way of a friend who used to live nearby. Indeed, it’s a worthy destination for oak- and applewood-smoked ‘cue, as well as homemade sides. The ribs are dry-rubbed and smoked for six hours at low heat, resulting in a deep brown exterior and moist, tender middle, all the way to the bone. The “pulled pork” was more cubed, and not as fatty as I might’ve like, a bit on the drier side, but nonetheless tender. Homemade fries were a treat on the list of side dishes, as were the very rich and smoky baked beans. Mac and cheese could’ve used some browning, but the pasta was cooked al dente and the coleslaw a nice middle between tangy and sweet. But the ribs, oh, the ribs: perfection on a plate. \u003c/p>\n\u003cp>\u003ca href=\"http://smokingpigbbq.net/\" target=\"_blank\">Smoking Pig BBQ Company\u003c/a>\u003cbr>\n3340 Mowry Ave. [\u003ca href=\"https://goo.gl/LrG5Eu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94538\u003cbr>\nPh: (510) 713-1855\u003cbr>\nHours: Sun-Thurs, 11am-9pm; Fri-Sat, 11am-midnight\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmokingPigBBQFremont\" target=\"_blank\">Smoking Pig BBQ Company Fremont\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokingpigbbq1\" target=\"_blank\">@SmokingPigBBQ1\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>T-Rex Restaurant & Bar\u003c/strong>, in West Berkeley, is a place I don’t think about much, but it’s a real contender in the barbecue space. The odd location it occupies — a two-story stucco building in a retail corner — belies the worthy barbecue action going on inside. The ribs are not baby back or St. Louis style, the local trend, but spareribs, bigger and meatier, and sauced with a not-too-sweet Kansas City-style (tomato-based with molasses) sauce. And because I’d never tried it here, I also ordered the Texas-style brisket, a nicely marbled cut that was simply dry-rubbed and slow-smoked. The hand-cut Kennebec fries were crisp and nearly greaseless, and the apple cabbage slaw was a good acidic side choice. Mayo-based potato salad was full of egg and chives. T-Rex has a huge menu of other items, but the smoked meats are the reason to come.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.t-rex-bbq.com/\" target=\"_blank\">\u003cstrong>T-Rex Restaurant & Bar\u003c/strong>\u003c/a>\u003cbr>\n1300 10th St. [\u003ca href=\"https://goo.gl/qIsK5N\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 527-0099\u003cbr>\nHours: Mon-Thurs, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10:30am-10pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TREXBerkeley\" target=\"_blank\">T-Rex BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/trexbarbeque\" target=\"_blank\">@trexbarbeque\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/trexbbq13/\" target=\"_blank\">trexbbq13\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "GUIDE: Here's What You Need to Eat at Outside Lands This Weekend",
"title": "GUIDE: Here's What You Need to Eat at Outside Lands This Weekend",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Lucky enough to have a ticket to San Francisco’s \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> this weekend? Consider us your gastronomic advance party.\u003c/p>\n\u003cp>With almost 80 restaurants, nearly 40 wineries and over 30 breweries, working out exactly what to eat in between the\u003ca href=\"http://lineup.sfoutsidelands.com/?sort=day\" target=\"_blank\"> incredible musical offerings\u003c/a> can be daunting, and you don't want to waste a second of your precious festival time. So we hit Outside Lands bright and early to bring you our tried-and-(literally)-tasted recommendations:\u003c/p>\n\u003ch3>Best for \"weird and wonderful\"\u003c/h3>\n\u003cp>\u003cstrong>“The Ringmaster” Donut Cheeseburger from \u003ca href=\"http://www.strawsf.com/\" target=\"_blank\">Straw\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99140\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0087.jpg\" alt='\"The Ringmaster\" from Straw' width=\"1920\" height=\"1193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-400x249.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-1440x895.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-1180x733.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-960x597.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"The Ringmaster\" from Straw \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A.K.A. the most Instagrammed food of Outside Lands 2015. If you're paying Golden Gate Park a visit this weekend, expect to be surrounded by people either eating or photographing this audacious #donutburger concoction (or both) -- but what is it? Imagine, if you will, a beef patty topped with cheese and crispy bacon snuggled between two glazed donut “buns.” (Note: that’s not a donut sliced in half – that’s \u003cem>two actual donuts\u003c/em>.) I approached this beast with some trepidation, but to my utter astonishment, The Ringmaster totally works – because of the saltiness of the bacon, which works both with and against the sweetness of the donuts. Be warned: if you’re brave enough to try the #donutburger this year, people \u003cem>will\u003c/em> come up to you and ask you what the hell you’re eating. (One person actually approached me on behalf of her boyfriend, who was convinced he was hallucinating a woman eating a cheeseburger on a donut. No sir, that’s just me!)\u003c/p>\n\u003ch3>\u003cstrong>Best for post-entry brunch\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Classic Grilled Cheese Sandwich from \u003ca href=\"http://theamericansf.com/\" target=\"_blank\">American Grilled Cheese Kitchen\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99143\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99143\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_9987.jpg\" alt=\"Grilled Cheese Sandwich from The American Grilled Cheese Kitchen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Cheese Sandwich from The American Grilled Cheese Kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unless you live undetected in a treehouse in Golden Gate Park, getting to Outside Lands itself probably took you a while. If you’re ready for brunch the minute you get past the entrance line, your most satisfying option is the American Grilled Cheese Kitchen’s Classic Grilled Cheese Sandwich. The basic version comprises cheddar and Monterey Jack, but I had mine with an oozing fried egg (available as part of their Breakfast Special until 12 noon), \u003ca href=\"http://zoesmeats.com/\" target=\"_blank\">Zoe’s\u003c/a> bacon and lightly-fried jalapenos. It was the 11am diner food of my dreams, but served in a big sunny field.\u003c/p>\n\u003ch3>\u003cstrong>Best for snacking \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Fabulous Frickles from \u003ca href=\"http://fabulousfrickles.com/\" target=\"_blank\">Those Fabulous Frickle Brothers\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0435.jpg\" alt=\"Fabulous Frickles from Those Fabulous Frickle Brothers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fabulous Frickles from Those Fabulous Frickle Brothers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another treat that ensures passers-by will stop you and either say “ooh, the frickles!” or “where did you get those things?” I urge you to visit Outside Lands’ one and only fried pickle truck for a generous portion of these super-crisp, intensely-seasoned little pickle slices, which somehow manage to stay crunchy under that bready fried coating. The frickles (so fun to say!) also come with a choice of house-made yogurt-based sauces, the most popular of which are the \"Cukaracha Srichacha\" with spicy cilantro and mint and the \"Herman's German\" with curry mustard and dill. To be honest, these sauces all tasted kind of the same, but who cares when you’re eating FRICKLES. Buyer beware: these innocent-looking discs are secretly dangerous, because they’re so light you don’t feel like you’re overloading on fried food – and before you know it, you’ll have eaten the whole tray.\u003c/p>\n\u003ch3>Best for carnivores\u003c/h3>\n\u003cp>\u003cstrong>Porchetta Taco from \u003ca href=\"http://www.laurbanasf.com/\" target=\"_blank\">La Urbana\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/PorchettaTaco.jpg\" alt=\"Porchetta Taco from La Urbana\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Porchetta Taco from La Urbana \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’ll be brutally honest: I wasn’t blown away by this taco’s appearance when it first arrived into my hands. But wait! The blue-corn hand-rolled taco, while dismayingly drab and gray, was actually a soft yet mealy (\u003cem>and\u003c/em> gluten-free) treat. And the worryingly crumbly porchetta inside? It turned out to be one of the tastiest things I ate at Outside Lands this year, studded with bonus pieces of crispy pork. Don’t judge a taco by its cover, guys! Be warned: the habanero salsa that comes with it is super-spicy – I loved it, but don’t dump the whole miniature container of it over your precious porchetta until you know you will too.\u003c/p>\n\u003ch3>Best for a sugar high\u003c/h3>\n\u003cp>\u003cstrong>Griddled French Toast from\u003ca href=\"http://canerossosf.com/\" target=\"_blank\"> Il Cane Rosso\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99139\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0074.jpg\" alt=\"Griddled French Toast from Il Cane Rosso\" width=\"1920\" height=\"1129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-400x235.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-800x470.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-1440x847.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-1180x694.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-960x565.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Griddled French Toast from Il Cane Rosso \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re expecting something like sliced bread, guess again: this awesomely dense, soggy brick of home-made “toast” is more like a squidgy slab of cake, fried until crisped and warm on the griddle then doused in syrupy maple sauce. Having impaled it, my fork then refused to come back out without a fight. I strongly recommend buying one to share with a friend -- or perhaps ten of them. (While you’re at Il Cane Rosso’s stall, get one of their famous Olive Oil Fried Egg Sandwiches: apparently a particular hit with the roadies of Outside Lands.)\u003c/p>\n\u003ch3>Best for late-night warmth\u003c/h3>\n\u003cp>\u003cstrong>Hot Chocolate from \u003ca href=\"http://www.charleschocolates.com/\" target=\"_blank\">Charles Chocolates\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99163\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-99163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/chocolate-marshmellow.jpg\" alt=\"Hot Chocolate from Charles Chocolates with homemade marshmellows.\" width=\"960\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow-800x1067.jpg 800w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Hot Chocolate from Charles Chocolates with homemade marshmellows. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a given that at some point, the Ocean Beach fog is going to roll in to Golden Gate Park (you brought your layers, right, like everyone told you to?) and this French-style hot chocolate is basically like pouring molten warmth into your veins through your throat. Super-thick and velvety, it’s like eating melted chocolate – mainly because that’s exactly what it is, accompanied by whole milk, a touch of cream and vanilla beans. It's even better with a sprinkling of gem-like marshmallows, which start to ooze into the drink as they soften, complementing its slight bitterness with their sweetness. This hot chocolate is the stuff that Charles Chocolates is rightly famous for (although oddly enough, their team say that it’s not this but their Brownie Ice Cream Sundae that festival-goers ask for most after dark.) For the true campfire experience, pair it with one of their Gourmet S’mores.\u003c/p>\n\u003cfigure id=\"attachment_99169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99169\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/charles-chocolate-smores.jpg\" alt=\"Charles Chocolates S'mores\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates S'mores \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Best for the hangry\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>“The Works” from\u003ca href=\"http://www.littleskilletsf.com/#eat-together\" target=\"_blank\"> Little Skillet\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99171\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/chix-waffles1.jpg\" alt=\"“The Works” from Little Skillet\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The Works” from Little Skillet \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not cheap at $18, but if your stomach demands comfort food satisfaction, “The Works” is for you. Your money gets you two huge portions of delicious, crunchy fried chicken, plus nicely-sharp mac and cheese and a waffle the size of an iPad Mini. With maple syrup and Louisiana hot sauce available for liberal squirting, the only weak link is the cornbread – while still perfectly tasty, it’s a teeny, somewhat squished serving that doesn’t seem to belong on this otherwise bountiful plate.\u003c/p>\n\u003ch3>\u003cstrong>Best for pizza addicts\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Margherita pizza from \u003ca href=\"http://www.delpopolosf.com/\" target=\"_blank\">Del Popolo\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99150\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0075.jpg\" alt=\"Margherita Pizza from Del Popolo\" width=\"1920\" height=\"1246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-400x260.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-1440x935.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-1180x766.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-960x623.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Margherita Pizza from Del Popolo \u003ccite>(Carly Severn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, if you’re set on buying by the slice then head over to Escape from New York a few stalls down – but in all other cases, brave the line for Del Popolo’s phenomenal Margherita pizza. A perfectly light, puffy crust that’s blistered from just a moment in the pizza oven topped with fresh, sweet tomato sauce, a few dabs of creamy mozzarella and ever-so-slightly charred torn basil leaves: honestly, I defy anyone not to wolf down a whole one themselves. It’s the polar opposite of overly-cheesy takeout pizza and as close as you’re going to get to the authentic Italian version – ie. perfection – as you’re going to get without a very long flight. And you’re eating it at a music festival! What a time to be alive.\u003c/p>\n\u003ch3>\u003cstrong>Best from Chocolands\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Melted Chocolate Bar from \u003ca href=\"https://www.guittard.com/\" target=\"_blank\">Guittard\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0736.jpg\">\u003cimg class=\"size-full wp-image-99147\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0736.jpg\" alt=\"Melted Chocolate Bar from Guittard Chocolate\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melted Chocolate Bar from Guittard Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could get something from San Francisco food truck staples \u003ca href=\"http://www.thecremebruleecart.com/\" target=\"_blank\">Crème Brulee Cart\u003c/a> or \u003ca href=\"https://karascupcakes.com/\" target=\"_blank\">Kara’s Cupcakes\u003c/a> in \u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">Chocolands \u003c/a>– and you probably should, because they’re delicious. But if you try one thing in this cocoa-dedicated haven this year, have the Melted Chocolate Bar from Guittard, described to me by their team as “warm chocolate ice-cream.” This pretty much nails it: imagine a cup-full of oozing melted dark chocolate (or milk, if you prefer) topped with your choice of toffee bits, almonds, cocoa nibs or chocolate chips. I chose a combination of the first two, which made for a delicious crunch amidst the intense lava river of chocolate. It’s tactically accompanied by a tiny spoon, which you’ll soon realized is necessary for preventing a melted chocolate overdose.\u003c/p>\n\u003ch3>Best for fish fans\u003c/h3>\n\u003cp>\u003cstrong>Fish and chips from \u003ca href=\"http://pacificcatch.com/\" target=\"_blank\">Pacific Catch\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99172\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/fish-chips.jpg\" alt=\"Fish and chips from Pacific Catch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish and chips from Pacific Catch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take it from a native Brit who is mildly obsessed with the topic: these are really good fish and chips. The batter is light and crisp and the fish fresh and rich, improved by a squeeze of lemon. The sweet potato fries served up on the side are an unexpected treat, too: no sad soggy orange strips here, but perfectly-crunchy, salty bites. Of course, you’re still eating fried food, but it doesn’t feel that way.\u003c/p>\n\u003ch3>\u003cstrong>Best faux-veggie option \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Spicy Eggplant Parm from \u003ca href=\"http://stonesthrowsf.com/\" target=\"_blank\">Stone’s Throw\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99153\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_00841.jpg\" alt=\"Spicy Eggplant Parm from Stone's Thow\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-1440x975.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Eggplant Parm from Stone's Thow \u003ccite>(Carly Severn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A.K.A the delish veggie sandwich that could totally pass for meat (which may or may not be what you want.) Stone’s Throw’s veggie variant on their popular Spicy Chicken Parm boasts a big, crackly-fried slice of breaded eggplant, but the real star here is the not-too-spicy marinara sauce. It’s all arranged on a bed of pickled vegetables, topped with a sheet of provolone with garlicky herb butter and wrapped in ciabatta bread and it’s very, very satisfying.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What bites are you looking forward to -- or have eaten before -- at \u003c/em>\u003c/strong>\u003cstrong>\u003cem>Outside Lands? Let me know in the comments!\u003c/em>\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Lucky enough to have a ticket to Outside Lands this weekend? Consider us your gastronomic advance party.",
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"title": "GUIDE: Here's What You Need to Eat at Outside Lands This Weekend | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lucky enough to have a ticket to San Francisco’s \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> this weekend? Consider us your gastronomic advance party.\u003c/p>\n\u003cp>With almost 80 restaurants, nearly 40 wineries and over 30 breweries, working out exactly what to eat in between the\u003ca href=\"http://lineup.sfoutsidelands.com/?sort=day\" target=\"_blank\"> incredible musical offerings\u003c/a> can be daunting, and you don't want to waste a second of your precious festival time. So we hit Outside Lands bright and early to bring you our tried-and-(literally)-tasted recommendations:\u003c/p>\n\u003ch3>Best for \"weird and wonderful\"\u003c/h3>\n\u003cp>\u003cstrong>“The Ringmaster” Donut Cheeseburger from \u003ca href=\"http://www.strawsf.com/\" target=\"_blank\">Straw\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99140\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0087.jpg\" alt='\"The Ringmaster\" from Straw' width=\"1920\" height=\"1193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-400x249.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-1440x895.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-1180x733.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0087-960x597.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"The Ringmaster\" from Straw \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A.K.A. the most Instagrammed food of Outside Lands 2015. If you're paying Golden Gate Park a visit this weekend, expect to be surrounded by people either eating or photographing this audacious #donutburger concoction (or both) -- but what is it? Imagine, if you will, a beef patty topped with cheese and crispy bacon snuggled between two glazed donut “buns.” (Note: that’s not a donut sliced in half – that’s \u003cem>two actual donuts\u003c/em>.) I approached this beast with some trepidation, but to my utter astonishment, The Ringmaster totally works – because of the saltiness of the bacon, which works both with and against the sweetness of the donuts. Be warned: if you’re brave enough to try the #donutburger this year, people \u003cem>will\u003c/em> come up to you and ask you what the hell you’re eating. (One person actually approached me on behalf of her boyfriend, who was convinced he was hallucinating a woman eating a cheeseburger on a donut. No sir, that’s just me!)\u003c/p>\n\u003ch3>\u003cstrong>Best for post-entry brunch\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Classic Grilled Cheese Sandwich from \u003ca href=\"http://theamericansf.com/\" target=\"_blank\">American Grilled Cheese Kitchen\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99143\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99143\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_9987.jpg\" alt=\"Grilled Cheese Sandwich from The American Grilled Cheese Kitchen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_9987-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Cheese Sandwich from The American Grilled Cheese Kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unless you live undetected in a treehouse in Golden Gate Park, getting to Outside Lands itself probably took you a while. If you’re ready for brunch the minute you get past the entrance line, your most satisfying option is the American Grilled Cheese Kitchen’s Classic Grilled Cheese Sandwich. The basic version comprises cheddar and Monterey Jack, but I had mine with an oozing fried egg (available as part of their Breakfast Special until 12 noon), \u003ca href=\"http://zoesmeats.com/\" target=\"_blank\">Zoe’s\u003c/a> bacon and lightly-fried jalapenos. It was the 11am diner food of my dreams, but served in a big sunny field.\u003c/p>\n\u003ch3>\u003cstrong>Best for snacking \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Fabulous Frickles from \u003ca href=\"http://fabulousfrickles.com/\" target=\"_blank\">Those Fabulous Frickle Brothers\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0435.jpg\" alt=\"Fabulous Frickles from Those Fabulous Frickle Brothers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0435-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fabulous Frickles from Those Fabulous Frickle Brothers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another treat that ensures passers-by will stop you and either say “ooh, the frickles!” or “where did you get those things?” I urge you to visit Outside Lands’ one and only fried pickle truck for a generous portion of these super-crisp, intensely-seasoned little pickle slices, which somehow manage to stay crunchy under that bready fried coating. The frickles (so fun to say!) also come with a choice of house-made yogurt-based sauces, the most popular of which are the \"Cukaracha Srichacha\" with spicy cilantro and mint and the \"Herman's German\" with curry mustard and dill. To be honest, these sauces all tasted kind of the same, but who cares when you’re eating FRICKLES. Buyer beware: these innocent-looking discs are secretly dangerous, because they’re so light you don’t feel like you’re overloading on fried food – and before you know it, you’ll have eaten the whole tray.\u003c/p>\n\u003ch3>Best for carnivores\u003c/h3>\n\u003cp>\u003cstrong>Porchetta Taco from \u003ca href=\"http://www.laurbanasf.com/\" target=\"_blank\">La Urbana\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/PorchettaTaco.jpg\" alt=\"Porchetta Taco from La Urbana\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/PorchettaTaco-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Porchetta Taco from La Urbana \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’ll be brutally honest: I wasn’t blown away by this taco’s appearance when it first arrived into my hands. But wait! The blue-corn hand-rolled taco, while dismayingly drab and gray, was actually a soft yet mealy (\u003cem>and\u003c/em> gluten-free) treat. And the worryingly crumbly porchetta inside? It turned out to be one of the tastiest things I ate at Outside Lands this year, studded with bonus pieces of crispy pork. Don’t judge a taco by its cover, guys! Be warned: the habanero salsa that comes with it is super-spicy – I loved it, but don’t dump the whole miniature container of it over your precious porchetta until you know you will too.\u003c/p>\n\u003ch3>Best for a sugar high\u003c/h3>\n\u003cp>\u003cstrong>Griddled French Toast from\u003ca href=\"http://canerossosf.com/\" target=\"_blank\"> Il Cane Rosso\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99139\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0074.jpg\" alt=\"Griddled French Toast from Il Cane Rosso\" width=\"1920\" height=\"1129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-400x235.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-800x470.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-1440x847.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-1180x694.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0074-960x565.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Griddled French Toast from Il Cane Rosso \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re expecting something like sliced bread, guess again: this awesomely dense, soggy brick of home-made “toast” is more like a squidgy slab of cake, fried until crisped and warm on the griddle then doused in syrupy maple sauce. Having impaled it, my fork then refused to come back out without a fight. I strongly recommend buying one to share with a friend -- or perhaps ten of them. (While you’re at Il Cane Rosso’s stall, get one of their famous Olive Oil Fried Egg Sandwiches: apparently a particular hit with the roadies of Outside Lands.)\u003c/p>\n\u003ch3>Best for late-night warmth\u003c/h3>\n\u003cp>\u003cstrong>Hot Chocolate from \u003ca href=\"http://www.charleschocolates.com/\" target=\"_blank\">Charles Chocolates\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99163\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-99163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/chocolate-marshmellow.jpg\" alt=\"Hot Chocolate from Charles Chocolates with homemade marshmellows.\" width=\"960\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chocolate-marshmellow-800x1067.jpg 800w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Hot Chocolate from Charles Chocolates with homemade marshmellows. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a given that at some point, the Ocean Beach fog is going to roll in to Golden Gate Park (you brought your layers, right, like everyone told you to?) and this French-style hot chocolate is basically like pouring molten warmth into your veins through your throat. Super-thick and velvety, it’s like eating melted chocolate – mainly because that’s exactly what it is, accompanied by whole milk, a touch of cream and vanilla beans. It's even better with a sprinkling of gem-like marshmallows, which start to ooze into the drink as they soften, complementing its slight bitterness with their sweetness. This hot chocolate is the stuff that Charles Chocolates is rightly famous for (although oddly enough, their team say that it’s not this but their Brownie Ice Cream Sundae that festival-goers ask for most after dark.) For the true campfire experience, pair it with one of their Gourmet S’mores.\u003c/p>\n\u003cfigure id=\"attachment_99169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99169\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/charles-chocolate-smores.jpg\" alt=\"Charles Chocolates S'mores\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/charles-chocolate-smores-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates S'mores \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Best for the hangry\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>“The Works” from\u003ca href=\"http://www.littleskilletsf.com/#eat-together\" target=\"_blank\"> Little Skillet\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99171\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/chix-waffles1.jpg\" alt=\"“The Works” from Little Skillet\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/chix-waffles1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“The Works” from Little Skillet \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not cheap at $18, but if your stomach demands comfort food satisfaction, “The Works” is for you. Your money gets you two huge portions of delicious, crunchy fried chicken, plus nicely-sharp mac and cheese and a waffle the size of an iPad Mini. With maple syrup and Louisiana hot sauce available for liberal squirting, the only weak link is the cornbread – while still perfectly tasty, it’s a teeny, somewhat squished serving that doesn’t seem to belong on this otherwise bountiful plate.\u003c/p>\n\u003ch3>\u003cstrong>Best for pizza addicts\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Margherita pizza from \u003ca href=\"http://www.delpopolosf.com/\" target=\"_blank\">Del Popolo\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99150\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0075.jpg\" alt=\"Margherita Pizza from Del Popolo\" width=\"1920\" height=\"1246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-400x260.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-1440x935.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-1180x766.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0075-960x623.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Margherita Pizza from Del Popolo \u003ccite>(Carly Severn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, if you’re set on buying by the slice then head over to Escape from New York a few stalls down – but in all other cases, brave the line for Del Popolo’s phenomenal Margherita pizza. A perfectly light, puffy crust that’s blistered from just a moment in the pizza oven topped with fresh, sweet tomato sauce, a few dabs of creamy mozzarella and ever-so-slightly charred torn basil leaves: honestly, I defy anyone not to wolf down a whole one themselves. It’s the polar opposite of overly-cheesy takeout pizza and as close as you’re going to get to the authentic Italian version – ie. perfection – as you’re going to get without a very long flight. And you’re eating it at a music festival! What a time to be alive.\u003c/p>\n\u003ch3>\u003cstrong>Best from Chocolands\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Melted Chocolate Bar from \u003ca href=\"https://www.guittard.com/\" target=\"_blank\">Guittard\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0736.jpg\">\u003cimg class=\"size-full wp-image-99147\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0736.jpg\" alt=\"Melted Chocolate Bar from Guittard Chocolate\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0736-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melted Chocolate Bar from Guittard Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could get something from San Francisco food truck staples \u003ca href=\"http://www.thecremebruleecart.com/\" target=\"_blank\">Crème Brulee Cart\u003c/a> or \u003ca href=\"https://karascupcakes.com/\" target=\"_blank\">Kara’s Cupcakes\u003c/a> in \u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">Chocolands \u003c/a>– and you probably should, because they’re delicious. But if you try one thing in this cocoa-dedicated haven this year, have the Melted Chocolate Bar from Guittard, described to me by their team as “warm chocolate ice-cream.” This pretty much nails it: imagine a cup-full of oozing melted dark chocolate (or milk, if you prefer) topped with your choice of toffee bits, almonds, cocoa nibs or chocolate chips. I chose a combination of the first two, which made for a delicious crunch amidst the intense lava river of chocolate. It’s tactically accompanied by a tiny spoon, which you’ll soon realized is necessary for preventing a melted chocolate overdose.\u003c/p>\n\u003ch3>Best for fish fans\u003c/h3>\n\u003cp>\u003cstrong>Fish and chips from \u003ca href=\"http://pacificcatch.com/\" target=\"_blank\">Pacific Catch\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99172\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/fish-chips.jpg\" alt=\"Fish and chips from Pacific Catch\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/fish-chips-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish and chips from Pacific Catch \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take it from a native Brit who is mildly obsessed with the topic: these are really good fish and chips. The batter is light and crisp and the fish fresh and rich, improved by a squeeze of lemon. The sweet potato fries served up on the side are an unexpected treat, too: no sad soggy orange strips here, but perfectly-crunchy, salty bites. Of course, you’re still eating fried food, but it doesn’t feel that way.\u003c/p>\n\u003ch3>\u003cstrong>Best faux-veggie option \u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Spicy Eggplant Parm from \u003ca href=\"http://stonesthrowsf.com/\" target=\"_blank\">Stone’s Throw\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-99153\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_00841.jpg\" alt=\"Spicy Eggplant Parm from Stone's Thow\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-1440x975.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_00841-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Eggplant Parm from Stone's Thow \u003ccite>(Carly Severn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A.K.A the delish veggie sandwich that could totally pass for meat (which may or may not be what you want.) Stone’s Throw’s veggie variant on their popular Spicy Chicken Parm boasts a big, crackly-fried slice of breaded eggplant, but the real star here is the not-too-spicy marinara sauce. It’s all arranged on a bed of pickled vegetables, topped with a sheet of provolone with garlicky herb butter and wrapped in ciabatta bread and it’s very, very satisfying.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>What bites are you looking forward to -- or have eaten before -- at \u003c/em>\u003c/strong>\u003cstrong>\u003cem>Outside Lands? Let me know in the comments!\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite South Bay Burger Spots",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Burger Spots",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>On par with apple pie, a juicy hamburger loaded up with fresh veggies, mustard and ketchup ranks high on the list of iconic American foods. Yet, with the number of different gourmet toppings and styles available it’s hard to say what is the perfect hamburger. This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations. Whether your ideal cheeseburger features slices of cheddar or soft-ripened brie, you will be sure to find a new favorite on this list. If I missed your favorite place for a hamburger in the South Bay, please be sure to let me know in the comments section.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98441,98437,98439,98440,98438,98436\"]\u003c/p>\n\u003cp>Tucked away off the main drag in downtown Campbell, \u003cstrong>Brown Chicken Brown Cow\u003c/strong> serves gourmet hamburgers made with grass-fed beef from Pacific Pastures in Humboldt. The not-to-be-missed Crispy Prosciutto burger features fried prosciutto, creamy brie cheese, sweet caramelized onions and zesty arugula. Also a crowd favorite, the Psychedelic Goat Cheese burger is topped with a hefty dollop of tangy goat cheese, earthy truffle oil, chives and arugula.\u003c/p>\n\u003cp>\u003ca href=\"http://brownchicken-browncow.com/\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\n397 E Campbell Ave, Campbell [\u003ca href=\"https://goo.gl/tDJcKA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 340-5916\u003cbr>\nHours: Sun-Mon 11am-10pm; Tue-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrownChickenBrownCowCampbell?fref=ts\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98478,98477,98475,98476,98474\"]\u003c/p>\n\u003cp>Regularly voted as \"Best Burgers in Silicon Valley,” \u003cstrong>St. John's Bar & Grill\u003c/strong> has a full house most nights of the week thanks to an extensive menu of burgers and a rotating beer list. The popular pub features nightly specials including half-off all hamburgers on Wednesday night. If a salty and flavorful blue cheese burger is your thing you'll love the Roasted Garlic & Bleu Cheese Burger with blue cheese crumbles and a generous topping of sweet and pungent roasted garlic cloves.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://sites.citycheers.com/96605\" target=\"_blank\">\u003cstrong>St. John's Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n510 Lawrence Expy #110, Sunnyvale [\u003ca href=\"https://goo.gl/R34c9r\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 738-8515\u003cbr>\nHours: Mon 11am-9pm; Tue-Fri 11am-10pm; Sat 11:30am-9pm; Sun closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/St-Johns-Bar-Grill/244157821091?fref=ts\" target=\"_blank\">\u003cstrong>St. John’s Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98455,98458,98456,98457,98459\"]\u003c/p>\n\u003cp>\u003cstrong>Kirk's Steakburgers\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The burgers are made from ground chuck and are charcoal grilled to order. A condiment cart provides any extra sauces and toppings your heart may desire. Sweet grilled onions and smoky bacon strips are perfect toppings for the juicy 1/3 lb. Steakburger.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kirks-steakburgers.com/\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #75, Palo Alto [\u003ca href=\"https://goo.gl/6jPGdB\" target=\"_blank\">map\u003c/a>] (Additional location in Campbell)\u003cbr>\nPh: (650) 326-6159\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kirks-Steak-Burgers/111621095542703?sk=timeline\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kirksteakburger\" target=\"_blank\">\u003cstrong>@kirksteakburger\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98461,98463,98462,98460\"]\u003c/p>\n\u003cp>The high-end option of this guide, \u003cstrong>LB Steak\u003c/strong> serves prime steaks in their luxurious Santana Row location. Both the classic and Wagyu burger are delicious menu options and are treated with the same gourmet touch as the rest of menu at this modern American steakhouse. Served on a grilled brioche bun, the Wagyu burger is a hefty 1/2 lb. and is topped with a heaping amount of wild mushrooms and smoked onion marmalade.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lbsteak.com/\" target=\"_blank\">\u003cstrong>LB Steak\u003c/strong>\u003c/a>\u003cbr>\n334 Santana Row #1000, San Jose [\u003ca href=\"https://goo.gl/zX3mSX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 244-1180\u003cbr>\nHours: Mon-Sat 11:30am-10pm; Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LBSteakSantanaRow\" target=\"_blank\">\u003cstrong>LB Steak \u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LBSteak\" target=\"_blank\">\u003cstrong>@LBSteak\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98482,98483,98481,98480,98479\"]\u003c/p>\n\u003cp>The \u003cstrong>Village Burger Bar\u003c/strong> in Saratoga serves a menu of gourmet hamburger creations as well as the option to build your own burger. The hamburgers are made from all-natural, grass-fed beef as well as alternative patty options including bison and Ahi tuna. A regular menu highlight, the French Moo features sweet caramelized onions, creamy brie, pancetta and arugula on a toasted brioche bun. However if you enjoy customizing your hamburger, opt for the build-your-own menu with an extensive list of gourmet toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bigbasinburgerbar.com/\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\n14413 Big Basin Way, Saratoga [\u003ca href=\"https://goo.gl/LyuVXh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 647-2136\u003cbr>\nHours: Mon-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Village-Burger-Bar-Saratoga/655826091189258\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vbbsaratoga\" target=\"_blank\">\u003cstrong>@vbbsaratoga\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98448,98447,98446,98445\"]\u003c/p>\n\u003cp>\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The neighborhood grill has an extensive burger menu with more than two dozen different hamburger creations. First timers should start with the 1/3 lb Clarke’s Burger and then head to the condiment bar with its dizzying number of sauces and toppings to complete your creation.\u003c/p>\n\u003cp>\u003ca href=\"http://www.clarkes.com/\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\n615 W El Camino Real, Mountain View [\u003ca href=\"https://goo.gl/ucXQJz\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 967-0851\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri 11am-10pm; Sat-Sun 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/clarkescharcoal?fref=ts\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clarkes_burgers\" target=\"_blank\">\u003cstrong>@clarkes_burgers\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98450,98454,98452,98451,98453,98449\"]\u003c/p>\n\u003cp>This cozy Los Gatos roadside grill serves a straightforward menu of hamburgers, hotdogs and milkshakes. \u003cstrong>The Happy Hound\u003c/strong> burger is your classic American burger with red onions, lettuce and tomato. The Mexi burger mixes things up by serving ground hamburger, sautéed mushrooms, chili and cheese in a flour tortilla.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/the-happy-hound-los-gatos\" target=\"_blank\">\u003cstrong>The Happy Hound\u003c/strong>\u003c/a>\u003cbr>\n15899 Los Gatos Blvd, Los Gatos [\u003ca href=\"https://goo.gl/1yOAop\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 358-2444\u003cbr>\nHours: Mon-Thu 10:30am-9pm; Fri-Sat 10:30am-9:30pm; Sun 11am-9pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98470,98472,98471,98473,98469\"]\u003c/p>\n\u003cp>On the outside \u003cstrong>Sliders Burgers\u003c/strong> appears to be an unassuming diner located in a San Jose strip mall. On the inside you will find made-to-order burgers with a variety of meat options including wild game such as ostrich, wild boar and elk. The burgers are served plain but a condiment bar offers a number of sauces and toppings to dress your burger to your liking.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sliders-burgers-san-jose\" target=\"_blank\">\u003cstrong>Sliders Burgers\u003c/strong>\u003c/a>\u003cbr>\n1645 W San Carlos St, San Jose [\u003ca href=\"https://goo.gl/9n3Mbq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 298-4340\u003cbr>\nHours: Mon-Sat 11am-9:30pm; Sun 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SLIDERS-Burgers/142555209142568?fref=ts\" target=\"_blank\">\u003cstrong>SLIDERS Burgers \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98444,98443,98442\"]\u003c/p>\n\u003cp>This vintage San Jose restaurant is decorated with numerous black and white photos from the early days of Silicon Valley, some dating as far back as the 1860s. While \u003cstrong>Burger Pit\u003c/strong> may not be quite that old, there certainly isn't anything new about it: well worn vinyl booths and an inexpensive and straightforward menu serve as the backdrop for this no-frills hamburger restaurant. A juicy 1/2 lb. Steer Burger served on a steak roll with cheddar cheese and a side of thick steak fries is the definition of classic American comfort food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theburgerpit.com/\" target=\"_blank\">\u003cstrong>Burger Pit\u003c/strong>\u003c/a>\u003cbr>\n1349 Blossom Hill Rd, San Jose [\u003ca href=\"https://goo.gl/vZZpFm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 269-8062\u003cbr>\nHours: Sun-Thu 11am-9:30pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Burger-Pit/146947332009429?fref=ts\" target=\"_blank\">\u003cstrong>The Burger Pit \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98466,98465,98467,98468,98464\"]\u003c/p>\n\u003cp>\u003cstrong>Main Street Burgers\u003c/strong> serves gourmet burgers made from fresh ground Niman Ranch Beef alongside a menu of milkshakes and Treat ice cream. Those looking for a traditional burger will love the flavor-packed Smoked Bacon and Blue burger served with blue cheese crumbles, smoked bacon, sautéed mushrooms and garlic aioli on an spongy egg bun. Those who enjoy a little more flair will enjoy the sweet and savory flavor combination of the Cherry Bomb served with a sweet and tangy cherry pepper relish, bacon, creamy brie cheese, onion rings and garlic aioli.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mainstburgers.com/\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\n20 S Santa Cruz Ave, Los Gatos [\u003ca href=\"https://goo.gl/LRvSww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 354-1881\u003cbr>\nHours: Sun-Mon 11am-9pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mainstreetburgers?fref=ts\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MainSt_Burgers\" target=\"_blank\">\u003cstrong>@MainSt_Burgers\u003c/strong>\u003c/a>\u003c/p>\n\n",
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"excerpt": " This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On par with apple pie, a juicy hamburger loaded up with fresh veggies, mustard and ketchup ranks high on the list of iconic American foods. Yet, with the number of different gourmet toppings and styles available it’s hard to say what is the perfect hamburger. This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations. Whether your ideal cheeseburger features slices of cheddar or soft-ripened brie, you will be sure to find a new favorite on this list. If I missed your favorite place for a hamburger in the South Bay, please be sure to let me know in the comments section.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away off the main drag in downtown Campbell, \u003cstrong>Brown Chicken Brown Cow\u003c/strong> serves gourmet hamburgers made with grass-fed beef from Pacific Pastures in Humboldt. The not-to-be-missed Crispy Prosciutto burger features fried prosciutto, creamy brie cheese, sweet caramelized onions and zesty arugula. Also a crowd favorite, the Psychedelic Goat Cheese burger is topped with a hefty dollop of tangy goat cheese, earthy truffle oil, chives and arugula.\u003c/p>\n\u003cp>\u003ca href=\"http://brownchicken-browncow.com/\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\n397 E Campbell Ave, Campbell [\u003ca href=\"https://goo.gl/tDJcKA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 340-5916\u003cbr>\nHours: Sun-Mon 11am-10pm; Tue-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrownChickenBrownCowCampbell?fref=ts\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Regularly voted as \"Best Burgers in Silicon Valley,” \u003cstrong>St. John's Bar & Grill\u003c/strong> has a full house most nights of the week thanks to an extensive menu of burgers and a rotating beer list. The popular pub features nightly specials including half-off all hamburgers on Wednesday night. If a salty and flavorful blue cheese burger is your thing you'll love the Roasted Garlic & Bleu Cheese Burger with blue cheese crumbles and a generous topping of sweet and pungent roasted garlic cloves.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://sites.citycheers.com/96605\" target=\"_blank\">\u003cstrong>St. John's Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n510 Lawrence Expy #110, Sunnyvale [\u003ca href=\"https://goo.gl/R34c9r\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 738-8515\u003cbr>\nHours: Mon 11am-9pm; Tue-Fri 11am-10pm; Sat 11:30am-9pm; Sun closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/St-Johns-Bar-Grill/244157821091?fref=ts\" target=\"_blank\">\u003cstrong>St. John’s Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Kirk's Steakburgers\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The burgers are made from ground chuck and are charcoal grilled to order. A condiment cart provides any extra sauces and toppings your heart may desire. Sweet grilled onions and smoky bacon strips are perfect toppings for the juicy 1/3 lb. Steakburger.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kirks-steakburgers.com/\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #75, Palo Alto [\u003ca href=\"https://goo.gl/6jPGdB\" target=\"_blank\">map\u003c/a>] (Additional location in Campbell)\u003cbr>\nPh: (650) 326-6159\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kirks-Steak-Burgers/111621095542703?sk=timeline\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kirksteakburger\" target=\"_blank\">\u003cstrong>@kirksteakburger\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The high-end option of this guide, \u003cstrong>LB Steak\u003c/strong> serves prime steaks in their luxurious Santana Row location. Both the classic and Wagyu burger are delicious menu options and are treated with the same gourmet touch as the rest of menu at this modern American steakhouse. Served on a grilled brioche bun, the Wagyu burger is a hefty 1/2 lb. and is topped with a heaping amount of wild mushrooms and smoked onion marmalade.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lbsteak.com/\" target=\"_blank\">\u003cstrong>LB Steak\u003c/strong>\u003c/a>\u003cbr>\n334 Santana Row #1000, San Jose [\u003ca href=\"https://goo.gl/zX3mSX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 244-1180\u003cbr>\nHours: Mon-Sat 11:30am-10pm; Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LBSteakSantanaRow\" target=\"_blank\">\u003cstrong>LB Steak \u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LBSteak\" target=\"_blank\">\u003cstrong>@LBSteak\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003cstrong>Village Burger Bar\u003c/strong> in Saratoga serves a menu of gourmet hamburger creations as well as the option to build your own burger. The hamburgers are made from all-natural, grass-fed beef as well as alternative patty options including bison and Ahi tuna. A regular menu highlight, the French Moo features sweet caramelized onions, creamy brie, pancetta and arugula on a toasted brioche bun. However if you enjoy customizing your hamburger, opt for the build-your-own menu with an extensive list of gourmet toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bigbasinburgerbar.com/\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\n14413 Big Basin Way, Saratoga [\u003ca href=\"https://goo.gl/LyuVXh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 647-2136\u003cbr>\nHours: Mon-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Village-Burger-Bar-Saratoga/655826091189258\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vbbsaratoga\" target=\"_blank\">\u003cstrong>@vbbsaratoga\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The neighborhood grill has an extensive burger menu with more than two dozen different hamburger creations. First timers should start with the 1/3 lb Clarke’s Burger and then head to the condiment bar with its dizzying number of sauces and toppings to complete your creation.\u003c/p>\n\u003cp>\u003ca href=\"http://www.clarkes.com/\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\n615 W El Camino Real, Mountain View [\u003ca href=\"https://goo.gl/ucXQJz\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 967-0851\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri 11am-10pm; Sat-Sun 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/clarkescharcoal?fref=ts\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clarkes_burgers\" target=\"_blank\">\u003cstrong>@clarkes_burgers\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This cozy Los Gatos roadside grill serves a straightforward menu of hamburgers, hotdogs and milkshakes. \u003cstrong>The Happy Hound\u003c/strong> burger is your classic American burger with red onions, lettuce and tomato. The Mexi burger mixes things up by serving ground hamburger, sautéed mushrooms, chili and cheese in a flour tortilla.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/the-happy-hound-los-gatos\" target=\"_blank\">\u003cstrong>The Happy Hound\u003c/strong>\u003c/a>\u003cbr>\n15899 Los Gatos Blvd, Los Gatos [\u003ca href=\"https://goo.gl/1yOAop\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 358-2444\u003cbr>\nHours: Mon-Thu 10:30am-9pm; Fri-Sat 10:30am-9:30pm; Sun 11am-9pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the outside \u003cstrong>Sliders Burgers\u003c/strong> appears to be an unassuming diner located in a San Jose strip mall. On the inside you will find made-to-order burgers with a variety of meat options including wild game such as ostrich, wild boar and elk. The burgers are served plain but a condiment bar offers a number of sauces and toppings to dress your burger to your liking.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sliders-burgers-san-jose\" target=\"_blank\">\u003cstrong>Sliders Burgers\u003c/strong>\u003c/a>\u003cbr>\n1645 W San Carlos St, San Jose [\u003ca href=\"https://goo.gl/9n3Mbq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 298-4340\u003cbr>\nHours: Mon-Sat 11am-9:30pm; Sun 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SLIDERS-Burgers/142555209142568?fref=ts\" target=\"_blank\">\u003cstrong>SLIDERS Burgers \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This vintage San Jose restaurant is decorated with numerous black and white photos from the early days of Silicon Valley, some dating as far back as the 1860s. While \u003cstrong>Burger Pit\u003c/strong> may not be quite that old, there certainly isn't anything new about it: well worn vinyl booths and an inexpensive and straightforward menu serve as the backdrop for this no-frills hamburger restaurant. A juicy 1/2 lb. Steer Burger served on a steak roll with cheddar cheese and a side of thick steak fries is the definition of classic American comfort food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theburgerpit.com/\" target=\"_blank\">\u003cstrong>Burger Pit\u003c/strong>\u003c/a>\u003cbr>\n1349 Blossom Hill Rd, San Jose [\u003ca href=\"https://goo.gl/vZZpFm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 269-8062\u003cbr>\nHours: Sun-Thu 11am-9:30pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Burger-Pit/146947332009429?fref=ts\" target=\"_blank\">\u003cstrong>The Burger Pit \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Main Street Burgers\u003c/strong> serves gourmet burgers made from fresh ground Niman Ranch Beef alongside a menu of milkshakes and Treat ice cream. Those looking for a traditional burger will love the flavor-packed Smoked Bacon and Blue burger served with blue cheese crumbles, smoked bacon, sautéed mushrooms and garlic aioli on an spongy egg bun. Those who enjoy a little more flair will enjoy the sweet and savory flavor combination of the Cherry Bomb served with a sweet and tangy cherry pepper relish, bacon, creamy brie cheese, onion rings and garlic aioli.\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.mainstburgers.com/\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\n20 S Santa Cruz Ave, Los Gatos [\u003ca href=\"https://goo.gl/LRvSww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 354-1881\u003cbr>\nHours: Sun-Mon 11am-9pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mainstreetburgers?fref=ts\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MainSt_Burgers\" target=\"_blank\">\u003cstrong>@MainSt_Burgers\u003c/strong>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Farmers Markets in the North Bay",
"title": "Bay Area Bites Guide to 10 Farmers Markets in the North Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This story originally ran on July 26, 2015. It was updated April 28, 2017.\u003c/em>\u003c/p>\n\u003cp>It's that time of year: farmers market season. While many markets have become year-round affairs, offering local produce and baked goods all months, there's no question that in the summer the wealth of homegrown bounty overflows. With so many farms and ranches in the North Bay, the markets in Marin, Sonoma, and Napa are among the best in the Bay Area. They range from small, produce-focused set-ups to huge events attended by everyone in the community.\u003c/p>\n\u003cp>Many of the markets also accept EBT (electronic benefit transfer), California's version of food stamps. In fact, most of the markets also offer a \"market match,\" meaning that those who spend their EBT dollars on fresh produce or meats will get extra money to spend while there.\u003c/p>\n\u003cp>Looking to shop fresh and local? It doesn't get more local, fresh, or tasty than many of these markets. Start with these, some of our favorites in the North Bay: from the small jewel in Healdsburg to the third-biggest market in the state right in San Rafael. If we missed your favorite on the north side of the Golden Gate, just let us know in the comments. \u003c/p>\n\u003ch3>MARIN\u003c/h3>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"98488,98487,98486,98485,98489,98490\"]\u003c/p>\n\u003cp>\u003cstrong>The Point Reyes Farmers Market \u003c/strong>holds the title of being the first 100% certified organic farmers market in the Bay Area. Although it's fairly small, with just 22 vendors and only a handful of produce stalls, the quality is top-notch. That shouldn't come as much surprise, since Point Reyes itself is situated in the heartland of Marin farms. Along with produce, the market is home to a number of local merchants, who sell bread, flowers, and even animal hides. While the market is primarily focused on food, and often merges with the foods on sale inside Toby's Feed Barn, there are also kids programs in the garden, book giveaways once per month, and music for the adults. At 11 a.m., local chefs do demonstrations using food from the market.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pointreyesfarmersmarket.org/\" target=\"_blank\">Point Reyes Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nToby's Feed Barn parking lot [\u003ca href=\"http://goo.gl/KnSxha\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n11250 CA-1\u003cbr>\nPoint Reyes Station, CA 94956\u003cbr>\nHours: Saturday, 9 a.m.-1 p.m. in summer, starting in June\u003cbr>\nNumber of vendors: 22 vendors\u003cbr>\nEBT: Yes, market match - spend $10 and get $10 extra\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pointreyesfarmersmarket\" target=\"_blank\">Point Reyes Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/prfm\" target=\"_blank\">@prfm\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ptreyesfm/\" target=\"_blank\">ptreyesfm\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98343,98349,98344,98345,98346,98347,98348\"]\u003c/p>\n\u003cp>Started over 30 years ago, the \u003cstrong>Marin Farmers Market\u003c/strong> is now the third biggest farmers market in the state. Held in the parking lot behind the Civic Center in San Rafael, the market is so popular that Marin County voted to approve a permanent home for the farmers to sell their wares on a rotating basis. (Funds still have to be raised for the new home to be completed next year.) While the Agricultural Institute of Marin (AIM) runs both a Thursday and Sunday morning market at the Civic Center, it's the weekend event that draws the massive crowds. Of the 240 vendors, over half are agricultural, but there are also craft tents as you enter by the kids area and prepared food tents/trucks -- a sandwich from \u003ca href=\"https://www.facebook.com/thefarmerswifesonoma\" target=\"_blank\">The Farmer's Wife\u003c/a> will fuel your shopping. About 50% of the agricultural vendors are certified organic, according to AIM, and most are from the Marin-Napa-Sonoma area. The Institute also began running an audit program, where it verifies that everything each farmer says they grow, they actually grow. While the specific make-up of the market varies with the seasons and weekends, you can always find top-quality produce, meat, cheese, and interesting prepared foods, like baked goods, olive oils, and honey.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://agriculturalinstitute.org/directory/listing-details/sunday-san-rafael-market/\" target=\"_blank\">Marin Sunday Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot behind the San Rafael Civic Center [\u003ca href=\"http://goo.gl/UQCyJ0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nCivic Center Dr, San Rafael, CA 94903\u003cbr>\nHours: Sunday, 8 a.m.-1 p.m. year-round\u003cbr>\nNumber of vendors: Around 240\u003cbr>\nEBT: Yes, market match - spend $20 and get $10 extra\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MarinFarmersMarkets\" target=\"_blank\">Marin Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatlocal101\" target=\"_blank\">@EatLocal101\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/aim_farmers_markets/\" target=\"_blank\">AIM_farmers_markets\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"98503,98493,98492,98494,98495,98496,98497,98498,98499,98500,98501,98502\"]\u003c/p>\n\u003cp>Across from the Golden Gate Ferry terminal in Larkspur, the \u003cstrong>Marin Country Mart Farmers Market\u003c/strong> runs every Saturday in the shopping center's parking lot. Though it briefly went on hiatus when the shopping center changed ownership in the late-2000s, the market has grown to include a number of organic and sustainable produce vendors. It also has baked goods, like the breads from Rustic Bakery, which has a store location inside the shopping center, and prepared items like donuts and sandwiches. The popular \u003ca href=\"http://www.sanfranciscocrabshipping.com/\" target=\"_blank\">Santa Rosa Seafood\u003c/a> may be the most-visited stall; it typically has a line around its tent. If it hasn't sold out by the time you get there, try their smoked salmon. Many families choose to make the market a weekend activity with music time for the kids and food to stock up on for the adults.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://marincountrymart.com/farmers-market\" target=\"_blank\">Marin Country Mart Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot at the Marin Country Mart [\u003ca href=\"http://goo.gl/tjYtJL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n2257 Larkspur Landing Cir\u003cbr>\nLarkspur, CA 94939\u003cbr>\nHours: Saturday, 9 a.m.-2 p.m. year-round\u003cbr>\nNumber of vendors: About 25\u003cbr>\nEBT: No\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MarinCountryMartFarmersMarket\" target=\"_blank\">Marin Country Mart Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mcmfarmermarket\" target=\"_blank\">@MCMFarmerMarket\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/farmersmarketmcm/\" target=\"_blank\">farmersmarketmcm\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"98504,98506,98507,98509,98508,98505\"]\u003c/p>\n\u003cp>Under the giant redwood trees in Bolinas Park, the \u003cstrong>Fairfax Community Farmers Market\u003c/strong> is truly a community gathering spot in the summer. While the market is relatively small, much of the town comes out to enjoy the music and have dinner from one of the food tents. Lagunitas Brewing Company also offers a beer tasting, so you can make a night of it. Some chairs and small tables are provided, but you can also bring your own blanket. Oh, and while you're enjoying your evening, you might as well buy some food from local farmers too. A handful of local organic produce vendors sell their wares. There's also a range of bakery items, including gluten-free cookies and brownies. Or, you can check out the geologist's booth for some precious stones and gems.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://communityfarmersmarkets.com/markets/#fairfax\" target=\"_blank\">Fairfax Community Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nBolinas Park [\u003ca href=\"https://goo.gl/iR0wC4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n124 Bolinas Road Fairfax, CA 94930\u003cbr>\nHours: Wednesdays, 4 p.m.-8 p.m. May 2-Sept. 27\u003cbr>\nNumber of vendors: 40, with about 25 any given week\u003cbr>\nEBT: Yes, market match - spend $10 and get $10\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FairfaxCommunityFarmersMarket\" target=\"_blank\">Fairfax Community Farmers Markets\u003c/a>\u003c/p>\n\u003ch3>SONOMA\u003c/h3>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"98546,98544,98547,98545,98543,98542\"]\u003c/p>\n\u003cp>With a number of local chefs that stop by and high-quality produce, the \u003cstrong>Healdsburg Farmers Market\u003c/strong> has gotten a reputation for being a hidden gem. It started with just a handful of local farmers selling their products 37 years ago, but has grown and has been in its current form for the last decade. The Wednesday evening market takes place at the parking lot on North Street, between Grove and Foss Streets, with the Saturday morning market across the street. Even after all these years, the focus is still on the farmers and the produce. The market doesn't have much in terms of the ancillary bells and whistles that some of the more festival-like markets boast. In fact, the organization's bylaws allow it to have only five non-food or non-agriculture booths out of its 60 vendors. Those five currently include ceramics and salvaged wood pieces. While only about four of the vendors are certified organic, nearly all of them come from within a 10-mile radius of the market. This is as local as it gets.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.healdsburgfarmersmarket.org/\" target=\"_blank\">Healdsburg Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nSaturday market takes place at the corner of North and Vine, the Wednesday markets are across the street [\u003ca href=\"http://goo.gl/nG92br\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nVine St & W North St, Healdsburg, CA 95448\u003cbr>\nHours: Saturday, 8:30 a.m.-noon May-November; Wednesday, 4-7 p.m. June-October\u003cbr>\nNumber of vendors: 60 vendors\u003cbr>\nEBT: Yes, market match - up to $20\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/HealdsburgFarmMarket?ref=hl\" target=\"_blank\">Healdsburg Farmers Markets\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"98552,98551,98549,98550\"]\u003c/p>\n\u003cp>Until it moved to the Wells Fargo Center for the Arts a few years ago, the \u003cstrong>Santa Rosa Original Certified Farmers Market\u003c/strong> took place weekly at the Veterans Building for over 40 years. Another market, the \u003ca href=\"http://www.wednesdaynightmarket.org/\" target=\"_blank\">Santa Rosa Wednesday Night Market\u003c/a>, offers more of a summer community event as an alternative to the morning farmers markets at Wells Fargo. The year-round market at the Wells Fargo Center has about 70 vendors, depending on the seasons, and about half of those are agricultural vendors. Since the market has been around for so long, most of the vendors have been there for years. Even the newest sellers have been at the Santa Rosa market for about three years. Some of the stone fruits come from as far away as Modesto -- they simply don't grow up here -- but the majority of produce is from Sonoma County. And you can be sure as soon as crowd favorites, like strawberries or avocados, come in season, they disappear.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thesantarosafarmersmarket.com/\" target=\"_blank\">Santa Rosa Original Certified Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot at the Wells Fargo Center for the Arts [\u003ca href=\"https://goo.gl/P7xruY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n50 Mark West Springs Rd\u003cbr>\nSanta Rosa, CA 95403\u003cbr>\nHours: Wednesday and Saturday, 8:30 a.m.-1 p.m. year-round\u003cbr>\nNumber of vendors: 68-75 vendors, rotating\u003cbr>\nEBT: Yes\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/santarosacommunityfarmersmarket\" target=\"_blank\">Santa Rosa Community Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SantaRosaFrmMkt\" target=\"_blank\">@SantaRosaFrmMkt\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"98519,98529,98527,98528,98526,98523,98524,98520,98525,98521,98522\"]\u003c/p>\n\u003cp>Although Petaluma has three different farmers markets, the \u003cstrong>Petaluma East-Side Farmers Market\u003c/strong> is the newest and the only year-round market in town. The community farmers market group also runs the older summer markets in Walnut Park and on Wednesday evenings in the Petaluma Theater District. But a few years ago, the city wanted to expand the number of events and opportunities on the east side of town. The East-Side Market runs in the parking lot next to a shopping center, with a handful of local Sonoma-sourced produce vendors. About one-third of those vendors are certified organic. The draw of the market includes other services and vendors like food trucks, chiropractic services, and craft items. Snack while you peruse the produce from some of the oldest farms in Sonoma.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://communityfarmersmarkets.com/markets/#petaluma\" target=\"_blank\">Petaluma East-Side Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot at Deer Creek Village [\u003ca href=\"https://goo.gl/YVeA9G\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n320 N McDowell Blvd\u003cbr>\nPetaluma, CA 94954\u003cbr>\nHours: Tuesdays, 10 a.m.-1:30 p.m. year-round\u003cbr>\nNumber of vendors: About 40 vendors\u003cbr>\nEBT: Yes, market match - spend $10 and get $10 extra\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/petalumaeastsidefarmersmarket\" target=\"_blank\">Petaluma East-Side Farmers Markets\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"98530,98535,98533,98534,98531,98532,98537,98536,98538,98540\"]\u003c/p>\n\u003cp>For 30 years, the \u003cstrong>Sonoma Valley Certified Farmers Market\u003c/strong> has been the spot for Sonoma farmers to connect directly with the community. Years ago the Sonoma markets split and the town now has two -- one that's more of \u003ca href=\"http://www.sonomaplazamarket.org/\" target=\"_blank\">an evening festival\u003c/a> and one that's smaller and without as many frills. This is the frill-free one that's more about the fresh food. Most of the produce is from Sonoma County or nearby, including the selection from Paul's Produce and Oak Hill Farm. Some of the farms have even been coming to the market through multiple generations, as the original farmer's kids have taken over. While nearly half the vendors are agricultural, only a handful are organic. Along with selling their food here, some of them also sell to restaurants. Spring Hill, for example, sells its organic cheeses and butters to Chipotle, but you can also find many of the vendors' produce at more classic establishments. While you're there, just follow your nose to get some warm fresh bread from \u003ca href=\"http://www.thebejkr.com/\" target=\"_blank\">The Bejkr\u003c/a> to go with your produce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.svcfm.org/\" target=\"_blank\">Sonoma Valley Certified Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot at Arnold Field [\u003ca href=\"http://goo.gl/Q5MHSe\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n241 West First Street, Sonoma, CA, 94999\u003cbr>\nHours: Friday, 9 a.m.-12:30 p.m. year-round\u003cbr>\nNumber of vendors: 33-36 vendors\u003cbr>\nEBT: Yes\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SVCFM/\" target=\"_blank\">Sonoma Valley Certified Farmers Markets\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"98553,98556,98554,98555,98558,98560,98561,98562\"]\u003c/p>\n\u003cp>While this community event has been around for about 25 years, when the two Sonoma markets split a number of years ago, the \u003cstrong>Valley of the Moon Certified Farmers Market\u003c/strong> took over as the fun evening festival market. Located right on the plaza lawn by City Hall, the Tuesday evening market is so popular you might have to get there early to claim a good spot in the grass by the band. But it's not just food trucks and goodies for the kids. The adults will enjoy the local produce stands. About one-third of the 60 vendors are farmers and around 20% of those are certified organic. Just remember to buy your produce before you start having too much fun dancing to the top-notch entertainment or cheering on the zucchini races.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sonomaplazamarket.org/\" target=\"_blank\">Sonoma Valley of the Moon Certified Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nCity Hall Plaza [\u003ca href=\"http://goo.gl/lrYLRw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNo.1 The Plaza\u003cbr>\nSonoma, CA 95476\u003cbr>\nHours: Tuesday, 5:30 p.m.-dusk May-end of September\u003cbr>\nNumber of vendors: About 55-60\u003cbr>\nEBT: Yes\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Valley-of-the-Moon-Certified-Farmers-Market/486196241421991?fref=ts\" target=\"_blank\">Valley of the Moon Certified Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vomcfm\" target=\"_blank\">@vomcfm\u003c/a>\u003c/p>\n\u003ch3>NAPA\u003c/h3>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"98512,98513,98511,98514,98517,98516,98515,98518\"]\u003c/p>\n\u003cp>For about two decades, the \u003cstrong>Napa Farmers Market\u003c/strong> has been a place for locals to sell what they grow and make. And, given the farmland in the area, you know it has to be good. The Tuesday farmers market is slightly smaller, but on Saturdays the parking lot across from the popular Oxbow Public Market is the place to be. Try the whiskey-smoked brown sugar or the Wine Country Chocolates. But don't worry: most of the food is more health-conscious than sugar and chocolate. About one-third of the vendors are farmers, selling what they themselves grow. There are only four or five certified organic produce farms, but many of the farms use a number of sustainable practices. While you walk the aisles to find exactly what you're looking for, the kids can enjoy story time at 10 a.m. and a kids' education program the first Saturday of the month. For the adults, there are also chef demonstrations on the second and fourth Saturdays.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://napafarmersmarket.org/\" target=\"_blank\">Napa Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot across from the Oxbow Public Market [\u003ca href=\"http://goo.gl/RD84tE\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n610 1st St\u003cbr>\nNapa, CA 94559\u003cbr>\nHours: Tuesdays and Saturdays, 8 a.m.-12:30 p.m. April 15-Nov. 21\u003cbr>\nNumber of vendors: Over 100, with about 60-70 on Saturdays\u003cbr>\nEBT: Yes, market match - spend $10 and get $10 extra\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NapaFarmersMarket\" target=\"_blank\">Napa Farmers Markets\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/napafarmersmkt/\" target=\"_blank\">napafarmersmkt\u003c/a>\u003c/p>\n\n",
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"excerpt": "With so many local farms, the North Bay has a wealth of farmers markets. Here are some of our favorites.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This story originally ran on July 26, 2015. It was updated April 28, 2017.\u003c/em>\u003c/p>\n\u003cp>It's that time of year: farmers market season. While many markets have become year-round affairs, offering local produce and baked goods all months, there's no question that in the summer the wealth of homegrown bounty overflows. With so many farms and ranches in the North Bay, the markets in Marin, Sonoma, and Napa are among the best in the Bay Area. They range from small, produce-focused set-ups to huge events attended by everyone in the community.\u003c/p>\n\u003cp>Many of the markets also accept EBT (electronic benefit transfer), California's version of food stamps. In fact, most of the markets also offer a \"market match,\" meaning that those who spend their EBT dollars on fresh produce or meats will get extra money to spend while there.\u003c/p>\n\u003cp>Looking to shop fresh and local? It doesn't get more local, fresh, or tasty than many of these markets. Start with these, some of our favorites in the North Bay: from the small jewel in Healdsburg to the third-biggest market in the state right in San Rafael. If we missed your favorite on the north side of the Golden Gate, just let us know in the comments. \u003c/p>\n\u003ch3>MARIN\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Point Reyes Farmers Market \u003c/strong>holds the title of being the first 100% certified organic farmers market in the Bay Area. Although it's fairly small, with just 22 vendors and only a handful of produce stalls, the quality is top-notch. That shouldn't come as much surprise, since Point Reyes itself is situated in the heartland of Marin farms. Along with produce, the market is home to a number of local merchants, who sell bread, flowers, and even animal hides. While the market is primarily focused on food, and often merges with the foods on sale inside Toby's Feed Barn, there are also kids programs in the garden, book giveaways once per month, and music for the adults. At 11 a.m., local chefs do demonstrations using food from the market.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pointreyesfarmersmarket.org/\" target=\"_blank\">Point Reyes Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nToby's Feed Barn parking lot [\u003ca href=\"http://goo.gl/KnSxha\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n11250 CA-1\u003cbr>\nPoint Reyes Station, CA 94956\u003cbr>\nHours: Saturday, 9 a.m.-1 p.m. in summer, starting in June\u003cbr>\nNumber of vendors: 22 vendors\u003cbr>\nEBT: Yes, market match - spend $10 and get $10 extra\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pointreyesfarmersmarket\" target=\"_blank\">Point Reyes Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/prfm\" target=\"_blank\">@prfm\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ptreyesfm/\" target=\"_blank\">ptreyesfm\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Started over 30 years ago, the \u003cstrong>Marin Farmers Market\u003c/strong> is now the third biggest farmers market in the state. Held in the parking lot behind the Civic Center in San Rafael, the market is so popular that Marin County voted to approve a permanent home for the farmers to sell their wares on a rotating basis. (Funds still have to be raised for the new home to be completed next year.) While the Agricultural Institute of Marin (AIM) runs both a Thursday and Sunday morning market at the Civic Center, it's the weekend event that draws the massive crowds. Of the 240 vendors, over half are agricultural, but there are also craft tents as you enter by the kids area and prepared food tents/trucks -- a sandwich from \u003ca href=\"https://www.facebook.com/thefarmerswifesonoma\" target=\"_blank\">The Farmer's Wife\u003c/a> will fuel your shopping. About 50% of the agricultural vendors are certified organic, according to AIM, and most are from the Marin-Napa-Sonoma area. The Institute also began running an audit program, where it verifies that everything each farmer says they grow, they actually grow. While the specific make-up of the market varies with the seasons and weekends, you can always find top-quality produce, meat, cheese, and interesting prepared foods, like baked goods, olive oils, and honey.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://agriculturalinstitute.org/directory/listing-details/sunday-san-rafael-market/\" target=\"_blank\">Marin Sunday Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot behind the San Rafael Civic Center [\u003ca href=\"http://goo.gl/UQCyJ0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nCivic Center Dr, San Rafael, CA 94903\u003cbr>\nHours: Sunday, 8 a.m.-1 p.m. year-round\u003cbr>\nNumber of vendors: Around 240\u003cbr>\nEBT: Yes, market match - spend $20 and get $10 extra\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MarinFarmersMarkets\" target=\"_blank\">Marin Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatlocal101\" target=\"_blank\">@EatLocal101\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/aim_farmers_markets/\" target=\"_blank\">AIM_farmers_markets\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Across from the Golden Gate Ferry terminal in Larkspur, the \u003cstrong>Marin Country Mart Farmers Market\u003c/strong> runs every Saturday in the shopping center's parking lot. Though it briefly went on hiatus when the shopping center changed ownership in the late-2000s, the market has grown to include a number of organic and sustainable produce vendors. It also has baked goods, like the breads from Rustic Bakery, which has a store location inside the shopping center, and prepared items like donuts and sandwiches. The popular \u003ca href=\"http://www.sanfranciscocrabshipping.com/\" target=\"_blank\">Santa Rosa Seafood\u003c/a> may be the most-visited stall; it typically has a line around its tent. If it hasn't sold out by the time you get there, try their smoked salmon. Many families choose to make the market a weekend activity with music time for the kids and food to stock up on for the adults.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://marincountrymart.com/farmers-market\" target=\"_blank\">Marin Country Mart Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot at the Marin Country Mart [\u003ca href=\"http://goo.gl/tjYtJL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n2257 Larkspur Landing Cir\u003cbr>\nLarkspur, CA 94939\u003cbr>\nHours: Saturday, 9 a.m.-2 p.m. year-round\u003cbr>\nNumber of vendors: About 25\u003cbr>\nEBT: No\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MarinCountryMartFarmersMarket\" target=\"_blank\">Marin Country Mart Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mcmfarmermarket\" target=\"_blank\">@MCMFarmerMarket\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/farmersmarketmcm/\" target=\"_blank\">farmersmarketmcm\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Under the giant redwood trees in Bolinas Park, the \u003cstrong>Fairfax Community Farmers Market\u003c/strong> is truly a community gathering spot in the summer. While the market is relatively small, much of the town comes out to enjoy the music and have dinner from one of the food tents. Lagunitas Brewing Company also offers a beer tasting, so you can make a night of it. Some chairs and small tables are provided, but you can also bring your own blanket. Oh, and while you're enjoying your evening, you might as well buy some food from local farmers too. A handful of local organic produce vendors sell their wares. There's also a range of bakery items, including gluten-free cookies and brownies. Or, you can check out the geologist's booth for some precious stones and gems.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://communityfarmersmarkets.com/markets/#fairfax\" target=\"_blank\">Fairfax Community Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nBolinas Park [\u003ca href=\"https://goo.gl/iR0wC4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n124 Bolinas Road Fairfax, CA 94930\u003cbr>\nHours: Wednesdays, 4 p.m.-8 p.m. May 2-Sept. 27\u003cbr>\nNumber of vendors: 40, with about 25 any given week\u003cbr>\nEBT: Yes, market match - spend $10 and get $10\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FairfaxCommunityFarmersMarket\" target=\"_blank\">Fairfax Community Farmers Markets\u003c/a>\u003c/p>\n\u003ch3>SONOMA\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With a number of local chefs that stop by and high-quality produce, the \u003cstrong>Healdsburg Farmers Market\u003c/strong> has gotten a reputation for being a hidden gem. It started with just a handful of local farmers selling their products 37 years ago, but has grown and has been in its current form for the last decade. The Wednesday evening market takes place at the parking lot on North Street, between Grove and Foss Streets, with the Saturday morning market across the street. Even after all these years, the focus is still on the farmers and the produce. The market doesn't have much in terms of the ancillary bells and whistles that some of the more festival-like markets boast. In fact, the organization's bylaws allow it to have only five non-food or non-agriculture booths out of its 60 vendors. Those five currently include ceramics and salvaged wood pieces. While only about four of the vendors are certified organic, nearly all of them come from within a 10-mile radius of the market. This is as local as it gets.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.healdsburgfarmersmarket.org/\" target=\"_blank\">Healdsburg Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nSaturday market takes place at the corner of North and Vine, the Wednesday markets are across the street [\u003ca href=\"http://goo.gl/nG92br\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nVine St & W North St, Healdsburg, CA 95448\u003cbr>\nHours: Saturday, 8:30 a.m.-noon May-November; Wednesday, 4-7 p.m. June-October\u003cbr>\nNumber of vendors: 60 vendors\u003cbr>\nEBT: Yes, market match - up to $20\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/HealdsburgFarmMarket?ref=hl\" target=\"_blank\">Healdsburg Farmers Markets\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Until it moved to the Wells Fargo Center for the Arts a few years ago, the \u003cstrong>Santa Rosa Original Certified Farmers Market\u003c/strong> took place weekly at the Veterans Building for over 40 years. Another market, the \u003ca href=\"http://www.wednesdaynightmarket.org/\" target=\"_blank\">Santa Rosa Wednesday Night Market\u003c/a>, offers more of a summer community event as an alternative to the morning farmers markets at Wells Fargo. The year-round market at the Wells Fargo Center has about 70 vendors, depending on the seasons, and about half of those are agricultural vendors. Since the market has been around for so long, most of the vendors have been there for years. Even the newest sellers have been at the Santa Rosa market for about three years. Some of the stone fruits come from as far away as Modesto -- they simply don't grow up here -- but the majority of produce is from Sonoma County. And you can be sure as soon as crowd favorites, like strawberries or avocados, come in season, they disappear.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thesantarosafarmersmarket.com/\" target=\"_blank\">Santa Rosa Original Certified Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot at the Wells Fargo Center for the Arts [\u003ca href=\"https://goo.gl/P7xruY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n50 Mark West Springs Rd\u003cbr>\nSanta Rosa, CA 95403\u003cbr>\nHours: Wednesday and Saturday, 8:30 a.m.-1 p.m. year-round\u003cbr>\nNumber of vendors: 68-75 vendors, rotating\u003cbr>\nEBT: Yes\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/santarosacommunityfarmersmarket\" target=\"_blank\">Santa Rosa Community Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SantaRosaFrmMkt\" target=\"_blank\">@SantaRosaFrmMkt\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Although Petaluma has three different farmers markets, the \u003cstrong>Petaluma East-Side Farmers Market\u003c/strong> is the newest and the only year-round market in town. The community farmers market group also runs the older summer markets in Walnut Park and on Wednesday evenings in the Petaluma Theater District. But a few years ago, the city wanted to expand the number of events and opportunities on the east side of town. The East-Side Market runs in the parking lot next to a shopping center, with a handful of local Sonoma-sourced produce vendors. About one-third of those vendors are certified organic. The draw of the market includes other services and vendors like food trucks, chiropractic services, and craft items. Snack while you peruse the produce from some of the oldest farms in Sonoma.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://communityfarmersmarkets.com/markets/#petaluma\" target=\"_blank\">Petaluma East-Side Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot at Deer Creek Village [\u003ca href=\"https://goo.gl/YVeA9G\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n320 N McDowell Blvd\u003cbr>\nPetaluma, CA 94954\u003cbr>\nHours: Tuesdays, 10 a.m.-1:30 p.m. year-round\u003cbr>\nNumber of vendors: About 40 vendors\u003cbr>\nEBT: Yes, market match - spend $10 and get $10 extra\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/petalumaeastsidefarmersmarket\" target=\"_blank\">Petaluma East-Side Farmers Markets\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For 30 years, the \u003cstrong>Sonoma Valley Certified Farmers Market\u003c/strong> has been the spot for Sonoma farmers to connect directly with the community. Years ago the Sonoma markets split and the town now has two -- one that's more of \u003ca href=\"http://www.sonomaplazamarket.org/\" target=\"_blank\">an evening festival\u003c/a> and one that's smaller and without as many frills. This is the frill-free one that's more about the fresh food. Most of the produce is from Sonoma County or nearby, including the selection from Paul's Produce and Oak Hill Farm. Some of the farms have even been coming to the market through multiple generations, as the original farmer's kids have taken over. While nearly half the vendors are agricultural, only a handful are organic. Along with selling their food here, some of them also sell to restaurants. Spring Hill, for example, sells its organic cheeses and butters to Chipotle, but you can also find many of the vendors' produce at more classic establishments. While you're there, just follow your nose to get some warm fresh bread from \u003ca href=\"http://www.thebejkr.com/\" target=\"_blank\">The Bejkr\u003c/a> to go with your produce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.svcfm.org/\" target=\"_blank\">Sonoma Valley Certified Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot at Arnold Field [\u003ca href=\"http://goo.gl/Q5MHSe\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n241 West First Street, Sonoma, CA, 94999\u003cbr>\nHours: Friday, 9 a.m.-12:30 p.m. year-round\u003cbr>\nNumber of vendors: 33-36 vendors\u003cbr>\nEBT: Yes\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SVCFM/\" target=\"_blank\">Sonoma Valley Certified Farmers Markets\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While this community event has been around for about 25 years, when the two Sonoma markets split a number of years ago, the \u003cstrong>Valley of the Moon Certified Farmers Market\u003c/strong> took over as the fun evening festival market. Located right on the plaza lawn by City Hall, the Tuesday evening market is so popular you might have to get there early to claim a good spot in the grass by the band. But it's not just food trucks and goodies for the kids. The adults will enjoy the local produce stands. About one-third of the 60 vendors are farmers and around 20% of those are certified organic. Just remember to buy your produce before you start having too much fun dancing to the top-notch entertainment or cheering on the zucchini races.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sonomaplazamarket.org/\" target=\"_blank\">Sonoma Valley of the Moon Certified Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nCity Hall Plaza [\u003ca href=\"http://goo.gl/lrYLRw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNo.1 The Plaza\u003cbr>\nSonoma, CA 95476\u003cbr>\nHours: Tuesday, 5:30 p.m.-dusk May-end of September\u003cbr>\nNumber of vendors: About 55-60\u003cbr>\nEBT: Yes\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Valley-of-the-Moon-Certified-Farmers-Market/486196241421991?fref=ts\" target=\"_blank\">Valley of the Moon Certified Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vomcfm\" target=\"_blank\">@vomcfm\u003c/a>\u003c/p>\n\u003ch3>NAPA\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For about two decades, the \u003cstrong>Napa Farmers Market\u003c/strong> has been a place for locals to sell what they grow and make. And, given the farmland in the area, you know it has to be good. The Tuesday farmers market is slightly smaller, but on Saturdays the parking lot across from the popular Oxbow Public Market is the place to be. Try the whiskey-smoked brown sugar or the Wine Country Chocolates. But don't worry: most of the food is more health-conscious than sugar and chocolate. About one-third of the vendors are farmers, selling what they themselves grow. There are only four or five certified organic produce farms, but many of the farms use a number of sustainable practices. While you walk the aisles to find exactly what you're looking for, the kids can enjoy story time at 10 a.m. and a kids' education program the first Saturday of the month. For the adults, there are also chef demonstrations on the second and fourth Saturdays.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"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.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"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.",
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"onourwatch": {
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"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?",
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"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",
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"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
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