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"disqusTitle": "Rockridge Market Hall Celebrates Its 30th Anniversary as the East Bay’s One-Stop Shop for All Things Food",
"title": "Rockridge Market Hall Celebrates Its 30th Anniversary as the East Bay’s One-Stop Shop for All Things Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>The Bay Area’s first European-style food hall is still its most complete and creatively curated.\u003c/em>\u003c/p>\n\u003cp>Thirty years ago, before Oakland was a food capital of the West Coast, and before city-dwellers routinely hopped on BART to eat, drink and shop in the East Bay, Market Hall was a mere idea in the making. Longtime East Bay residents from New Zealand, Sara, Tony and Peter Wilson set about launching a community-oriented market, one where locals and visitors alike would feel welcome and would find not only everything they needed to cook for the week, but also make new discoveries in food and wine. Today, Rockridge Market Hall houses nine businesses under one roof: \u003ca href=\"http://rockridgemarkethall.com/highwire\">Highwire Coffee Roasters\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/hapuku-fish\">Hapuku Fish Shop\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/msf\">Marin Sun Farms Butcher Shop\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/paul-marcus\">Paul Marcus Wines\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/flower-and-the-b\">The Flower & The B florist\u003c/a>, and four “Market Hall” shops: \u003ca href=\"http://rockridgemarkethall.com/produce\">Produce\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/bakery\">Bakery\u003c/a>, \u003ca href=\"https://www.markethallcaterers.com/\">Caterers\u003c/a>, and \u003ca href=\"http://rockridgemarkethall.com/market-hall-foods\">Market Hall Foods\u003c/a> (called The Pasta Shop until 2016).\u003c/p>\n\u003cp>\u003cstrong>A Neighborhood Market\u003c/strong>\u003cbr>\nManaging partner Sara Wilson says that, 30 years ago, she knew her customers would inform what the experience should be, so she didn’t worry so much about the specific details, understanding that the stores would evolve along with people’s palates and trends in the burgeoning local food culture. Sara her brothers wanted to create a space for daily shopping for Rockridge residents, a kind of European-style market with multiple vendors under one roof. Wilson says, “We live here and we all lived here when we created the project. We had a sense of what people wanted in a local market because we weren’t coming in from the outside, we were starting from the perspective of being in the neighborhood, ourselves.”\u003c/p>\n\u003cp>\u003cstrong>The Hub of Rockridge Market Hall: Market Hall Foods\u003c/strong>\u003cbr>\nOf the nine shops that comprise the hall, Market Hall Foods is the hub, itself a multi-department space. If there’s a worthy trend on the culinary horizon, you’ll find it represented here. Gluten-free crackers? Check. Yuzu condiment? Yep. Fermented chile sauce? Of course.\u003c/p>\n\u003cfigure id=\"attachment_121213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121213\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/condiments-new.jpg\" alt=\"Condiments at Market Hall\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Condiments at Market Hall \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food Pioneers: California Extra-Virgin Olive Oil\u003c/strong>\u003cbr>\nIn 1987, people in the Bay Area were certainly interested in food, but at the time there were very few olive oils available from California, and only a handful from Spain and France. Now, there’s an entire row in Market Hall Foods dedicated to carefully curated olive oils from around the world, currently 30-plus brands. The selections are weighted toward world-class bottles from California, including \u003ca href=\"http://www.sekahills.com/\">Séka Hills\u003c/a> from the Capay Valley and \u003ca href=\"https://www.bondolio.com/\">Bondolio\u003c/a>, from the Sacramento Valley, two of the finest oils available and produced a short drive from the Bay Area. Market Hall has been a supporter of the \u003ca href=\"https://www.cooc.com/\">California Olive Oil Council\u003c/a>, whose mission is to promote California-grown extra-virgin olive oil, since its inception in 1998.\u003c/p>\n\u003cfigure id=\"attachment_121220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121220\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/olive-oil-new.jpg\" alt=\"Olive oil at Market Hall\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil at Market Hall \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pasta in All Shapes and Sizes\u003c/strong>\u003cbr>\nIn the beginning, homemade pasta was the main event, and in some ways, it still is. While the name of the original Pasta Shop changed to Market Hall Foods, the Pasta Shop remains as a brand that supplies wholesale fresh pasta to many area clients. More than a dozen kinds of fresh Pasta Shop ravioli are available at Market Hall Foods, some of which change seasonally. Perennial favorites include lemon ricotta, and mushroom with caramelized onion. There’s also tortellini, fusilli, rigatoni and other shapes, as well as dried specialty pastas from Italy and from California-produced and -milled \u003ca href=\"https://www.communitygrains.com/\">Community Grains\u003c/a>. This company specializes in products made from identity-preserved grain, completely traceable back to each farmer and the many hands that bring this food to us via the complex supply chain.\u003c/p>\n\u003cfigure id=\"attachment_121218\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121218\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/homemadepasta-new.jpg\" alt=\"Homemade pasta, cut fresh to order.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade pasta, cut fresh to order. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121221\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121221\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/pasta-new.jpg\" alt=\"A veritable wall of the highest quality dried pastas from Italy and the U.S.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A veritable wall of the highest quality dried pastas from Italy and the U.S. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Deli\u003c/strong>\u003cbr>\nWhile Rockridge Market Hall’s tenants have shifted over the years, one big change has been in the number of prepared foods stocked by Market Hall Foods. From whole roast chickens to elaborate prepared vegetables and salads, from fancy imported potato chips to housemade gravlax, and from salumi to olive varieties you won’t see anywhere else, a big swathe of Market Hall Foods’ real estate is devoted to ready-to-eat products.\u003c/p>\n\u003cfigure id=\"attachment_121211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121211\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/charcuterie-new.jpg\" alt=\"Cured meats galore at the deli inside Market Hall Foods.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cured meats galore at the deli inside Market Hall Foods. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121235\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-121235\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_4775-new.jpg\" alt=\"The deli at Market Hall offers prepared food\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">The deli at Market Hall offers prepared food \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cheese, Cheese, and More Cheese\u003c/strong>\u003cbr>\nCheese takes up another corner of the store. Retail director Juliana Uruburu and cheese buyer Alma Avalos are the resident experts on cheese from all over the world, lovingly and logically organized and available for tasting before purchase. Someone is always on staff to answer questions about cheese, offer serving suggestions, and even make wine-pairing recommendations.\u003c/p>\n\u003cfigure id=\"attachment_121212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121212\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/cheese-new.jpg\" alt=\"Just one section of the large cheese counter at Market Hall Foods.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just one section of the large cheese counter at Market Hall Foods. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Other 8 Shops\u003c/strong>\u003cbr>\nBesides Market Hall Foods, there are eight other businesses in Rockridge Market Hall. The catering company counts as one, though it isn’t a shop, per se, rather a service, and a popular one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Adjacent to Market Hall Foods is Highwire Coffee Roasters and Market Hall Bakery, which occupy a shared space fronting the College Avenue entrance to the hall. The bakery turns out breads, pastries, pizzas and more, and holds a “cookie happy hour” on Monday-Friday from 2-4pm, where a giant salted chocolate chip cookie is served to guests.\u003c/p>\n\u003cfigure id=\"attachment_121217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121217\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Highwire-new.jpg\" alt=\"Highwire co-owner Robert Myers enjoys a cup in front of his café’s current selections.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Highwire co-owner Robert Myers enjoys a cup in front of his café’s current selections. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121236\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_4781-new.jpg\" alt=\"The always-hopping Market Hall Bakery.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The always-hopping Market Hall Bakery. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Highwire Coffee entered the space in 2011. Owned by expert coffee-cuppers, a World Barista Champion, and a dedicated green buyer, Highwire sources, roasts single-origin coffees and creates signature blends with clever names like “Tightrope” and “Conscientious Objector.”\u003c/p>\n\u003cp>Hapuku is the Maori word for grouper-like fish, and Hapuku Fish Shop is managed by Jacob Benjamin, a quality-obsessed fish monger. The shop specializes in sustainably sourced raw fish, but also offers fish and chips with homemade fries, sushi, chowder and other treats, as well as some homemade and bottled sauces.\u003c/p>\n\u003cfigure id=\"attachment_121216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121216\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/hapuku-new.jpg\" alt=\"Jacob Benjamin talks fish behind the counter of Hapuku Fish Shop.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jacob Benjamin talks fish behind the counter of Hapuku Fish Shop. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sustainability is also the main theme at Marin Sun Farms Butcher Shop, one of several branches of the highly regarded meat purveyor, founded by David Evans in 1999 on his family’s cattle ranch in Point Reyes National Seashore. Look for unusual cuts like Denver steak, kinds of meat you’ve never run across like Mangalitsa pork, as well all the usual choices in beef, lamb, chicken, pork and veal. Dry-aged cuts of beef are especially worth a splurge. All meat is farmed locally and with practices that cultivate healthy soil and promote the resilience of its ecosystem.\u003c/p>\n\u003cfigure id=\"attachment_121210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121210\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/butcher-new.jpg\" alt=\"The elaborate meat display at Marin Sun Farms.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The elaborate meat display at Marin Sun Farms. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a large room at the west end of the hall is Market Hall Produce, packed full of seasonal fruits and vegetables, as well as cold cases for perishables and dry goods.\u003c/p>\n\u003cfigure id=\"attachment_121222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121222\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/produce-new.jpg\" alt=\"Market Hall Produce packs a lot of fruits and vegetables into one room.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Market Hall Produce packs a lot of fruits and vegetables into one room. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Paul Marcus Wines, in between Market Hall Foods and Hapuku Fish, offers a European-leaning wine selection, often with great bargains from Italy and France, as well as a particularly well-selected collection of grower Champagnes.\u003c/p>\n\u003cfigure id=\"attachment_121224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/wine-new.jpg\" alt=\"Paul Marcus Wines offers a selection of reasonably priced, mostly European wines.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paul Marcus Wines offers a selection of reasonably priced, mostly European wines. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And The Flower & the B ensures that your table will look and smell beautiful, with creative flower arrangements and seasonal selections for your own DIY presentations.\u003c/p>\n\u003cfigure id=\"attachment_121233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121233\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_4763-new.jpg\" alt=\"The Flower & the B at Market Hall.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Flower & the B at Market Hall. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though not officially among the Rockridge Market Hall Shops, \u003ca href=\"https://oliveto.com/\">Oliveto Restaurant & Café\u003c/a> occupies the northwest corner of the building and feels very much like part of the experience of the whole. Co-owner Bob Klein is a longtime neighborhood presence and has, for many years, kept the standards of Italian cooking high in the East Bay; he’s a founder of the aforementioned Community Grains as well.\u003c/p>\n\u003cfigure id=\"attachment_121237\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-121237\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_4785-new.jpg\" alt=\"Oliveto restaurant and cafe.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">Oliveto restaurant and cafe. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Prices at Market Hall are on the high side, but they are commensurate with quality and selection. If there’s a better specialty food market in all of the Bay Area, I haven’t found it.\u003c/p>\n\u003cp>\u003cstrong>EVENT:\u003c/strong>\u003cbr>\nIn celebration of Rockridge Market Hall's 30th Anniversary, there's a free themed celebration each month of 2017.\u003ca href=\"https://www.facebook.com/markethallfoods/posts/1852296651490712\"> October's theme is Harvest Day, held on Saturday, October 28th, from noon to 2pm\u003c/a>. Choose a free mini-pumpkin, enter to win an autumn gift basket by guessing the weight of a giant pumpkin, and sip and taste at stations throughout Market Hall.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://rockridgemarkethall.com/\">\u003cstrong>Rockridge Market Hall\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave. [\u003ca href=\"https://goo.gl/kJNmfA\">\u003cstrong>Map\u003c/strong>\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 250-6000\u003cbr>\nHours: Mon-Fri, 9am-8pm; Sat, 9am-7pm; Sun, 10am-7pm (Highwire Coffee Roasters and Market Hall Bakery open at 6:30am Mon-Fri and 7:30pm on Sat-Sun); The Flower & the B is open from 9:30am-7:30pm Mon-Fri, and 10am-7pm Sat-Sun).\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall\">@rockridgemarkethall\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/markethallfoods/\">@markethallfoods\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods\">@markethallfoods\u003c/a>\u003c/p>\n\n",
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"excerpt": "The Bay Area’s first European-style food hall is still its most complete and creatively curated.",
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"headline": "Rockridge Market Hall Celebrates Its 30th Anniversary as the East Bay’s One-Stop Shop for All Things Food",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>The Bay Area’s first European-style food hall is still its most complete and creatively curated.\u003c/em>\u003c/p>\n\u003cp>Thirty years ago, before Oakland was a food capital of the West Coast, and before city-dwellers routinely hopped on BART to eat, drink and shop in the East Bay, Market Hall was a mere idea in the making. Longtime East Bay residents from New Zealand, Sara, Tony and Peter Wilson set about launching a community-oriented market, one where locals and visitors alike would feel welcome and would find not only everything they needed to cook for the week, but also make new discoveries in food and wine. Today, Rockridge Market Hall houses nine businesses under one roof: \u003ca href=\"http://rockridgemarkethall.com/highwire\">Highwire Coffee Roasters\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/hapuku-fish\">Hapuku Fish Shop\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/msf\">Marin Sun Farms Butcher Shop\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/paul-marcus\">Paul Marcus Wines\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/flower-and-the-b\">The Flower & The B florist\u003c/a>, and four “Market Hall” shops: \u003ca href=\"http://rockridgemarkethall.com/produce\">Produce\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/bakery\">Bakery\u003c/a>, \u003ca href=\"https://www.markethallcaterers.com/\">Caterers\u003c/a>, and \u003ca href=\"http://rockridgemarkethall.com/market-hall-foods\">Market Hall Foods\u003c/a> (called The Pasta Shop until 2016).\u003c/p>\n\u003cp>\u003cstrong>A Neighborhood Market\u003c/strong>\u003cbr>\nManaging partner Sara Wilson says that, 30 years ago, she knew her customers would inform what the experience should be, so she didn’t worry so much about the specific details, understanding that the stores would evolve along with people’s palates and trends in the burgeoning local food culture. Sara her brothers wanted to create a space for daily shopping for Rockridge residents, a kind of European-style market with multiple vendors under one roof. Wilson says, “We live here and we all lived here when we created the project. We had a sense of what people wanted in a local market because we weren’t coming in from the outside, we were starting from the perspective of being in the neighborhood, ourselves.”\u003c/p>\n\u003cp>\u003cstrong>The Hub of Rockridge Market Hall: Market Hall Foods\u003c/strong>\u003cbr>\nOf the nine shops that comprise the hall, Market Hall Foods is the hub, itself a multi-department space. If there’s a worthy trend on the culinary horizon, you’ll find it represented here. Gluten-free crackers? Check. Yuzu condiment? Yep. Fermented chile sauce? Of course.\u003c/p>\n\u003cfigure id=\"attachment_121213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121213\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/condiments-new.jpg\" alt=\"Condiments at Market Hall\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Condiments at Market Hall \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food Pioneers: California Extra-Virgin Olive Oil\u003c/strong>\u003cbr>\nIn 1987, people in the Bay Area were certainly interested in food, but at the time there were very few olive oils available from California, and only a handful from Spain and France. Now, there’s an entire row in Market Hall Foods dedicated to carefully curated olive oils from around the world, currently 30-plus brands. The selections are weighted toward world-class bottles from California, including \u003ca href=\"http://www.sekahills.com/\">Séka Hills\u003c/a> from the Capay Valley and \u003ca href=\"https://www.bondolio.com/\">Bondolio\u003c/a>, from the Sacramento Valley, two of the finest oils available and produced a short drive from the Bay Area. Market Hall has been a supporter of the \u003ca href=\"https://www.cooc.com/\">California Olive Oil Council\u003c/a>, whose mission is to promote California-grown extra-virgin olive oil, since its inception in 1998.\u003c/p>\n\u003cfigure id=\"attachment_121220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121220\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/olive-oil-new.jpg\" alt=\"Olive oil at Market Hall\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil at Market Hall \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pasta in All Shapes and Sizes\u003c/strong>\u003cbr>\nIn the beginning, homemade pasta was the main event, and in some ways, it still is. While the name of the original Pasta Shop changed to Market Hall Foods, the Pasta Shop remains as a brand that supplies wholesale fresh pasta to many area clients. More than a dozen kinds of fresh Pasta Shop ravioli are available at Market Hall Foods, some of which change seasonally. Perennial favorites include lemon ricotta, and mushroom with caramelized onion. There’s also tortellini, fusilli, rigatoni and other shapes, as well as dried specialty pastas from Italy and from California-produced and -milled \u003ca href=\"https://www.communitygrains.com/\">Community Grains\u003c/a>. This company specializes in products made from identity-preserved grain, completely traceable back to each farmer and the many hands that bring this food to us via the complex supply chain.\u003c/p>\n\u003cfigure id=\"attachment_121218\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121218\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/homemadepasta-new.jpg\" alt=\"Homemade pasta, cut fresh to order.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade pasta, cut fresh to order. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121221\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121221\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/pasta-new.jpg\" alt=\"A veritable wall of the highest quality dried pastas from Italy and the U.S.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A veritable wall of the highest quality dried pastas from Italy and the U.S. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Deli\u003c/strong>\u003cbr>\nWhile Rockridge Market Hall’s tenants have shifted over the years, one big change has been in the number of prepared foods stocked by Market Hall Foods. From whole roast chickens to elaborate prepared vegetables and salads, from fancy imported potato chips to housemade gravlax, and from salumi to olive varieties you won’t see anywhere else, a big swathe of Market Hall Foods’ real estate is devoted to ready-to-eat products.\u003c/p>\n\u003cfigure id=\"attachment_121211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121211\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/charcuterie-new.jpg\" alt=\"Cured meats galore at the deli inside Market Hall Foods.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cured meats galore at the deli inside Market Hall Foods. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121235\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-121235\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_4775-new.jpg\" alt=\"The deli at Market Hall offers prepared food\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">The deli at Market Hall offers prepared food \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cheese, Cheese, and More Cheese\u003c/strong>\u003cbr>\nCheese takes up another corner of the store. Retail director Juliana Uruburu and cheese buyer Alma Avalos are the resident experts on cheese from all over the world, lovingly and logically organized and available for tasting before purchase. Someone is always on staff to answer questions about cheese, offer serving suggestions, and even make wine-pairing recommendations.\u003c/p>\n\u003cfigure id=\"attachment_121212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121212\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/cheese-new.jpg\" alt=\"Just one section of the large cheese counter at Market Hall Foods.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just one section of the large cheese counter at Market Hall Foods. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Other 8 Shops\u003c/strong>\u003cbr>\nBesides Market Hall Foods, there are eight other businesses in Rockridge Market Hall. The catering company counts as one, though it isn’t a shop, per se, rather a service, and a popular one.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Adjacent to Market Hall Foods is Highwire Coffee Roasters and Market Hall Bakery, which occupy a shared space fronting the College Avenue entrance to the hall. The bakery turns out breads, pastries, pizzas and more, and holds a “cookie happy hour” on Monday-Friday from 2-4pm, where a giant salted chocolate chip cookie is served to guests.\u003c/p>\n\u003cfigure id=\"attachment_121217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121217\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Highwire-new.jpg\" alt=\"Highwire co-owner Robert Myers enjoys a cup in front of his café’s current selections.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Highwire co-owner Robert Myers enjoys a cup in front of his café’s current selections. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121236\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_4781-new.jpg\" alt=\"The always-hopping Market Hall Bakery.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The always-hopping Market Hall Bakery. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Highwire Coffee entered the space in 2011. Owned by expert coffee-cuppers, a World Barista Champion, and a dedicated green buyer, Highwire sources, roasts single-origin coffees and creates signature blends with clever names like “Tightrope” and “Conscientious Objector.”\u003c/p>\n\u003cp>Hapuku is the Maori word for grouper-like fish, and Hapuku Fish Shop is managed by Jacob Benjamin, a quality-obsessed fish monger. The shop specializes in sustainably sourced raw fish, but also offers fish and chips with homemade fries, sushi, chowder and other treats, as well as some homemade and bottled sauces.\u003c/p>\n\u003cfigure id=\"attachment_121216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121216\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/hapuku-new.jpg\" alt=\"Jacob Benjamin talks fish behind the counter of Hapuku Fish Shop.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jacob Benjamin talks fish behind the counter of Hapuku Fish Shop. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sustainability is also the main theme at Marin Sun Farms Butcher Shop, one of several branches of the highly regarded meat purveyor, founded by David Evans in 1999 on his family’s cattle ranch in Point Reyes National Seashore. Look for unusual cuts like Denver steak, kinds of meat you’ve never run across like Mangalitsa pork, as well all the usual choices in beef, lamb, chicken, pork and veal. Dry-aged cuts of beef are especially worth a splurge. All meat is farmed locally and with practices that cultivate healthy soil and promote the resilience of its ecosystem.\u003c/p>\n\u003cfigure id=\"attachment_121210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121210\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/butcher-new.jpg\" alt=\"The elaborate meat display at Marin Sun Farms.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The elaborate meat display at Marin Sun Farms. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a large room at the west end of the hall is Market Hall Produce, packed full of seasonal fruits and vegetables, as well as cold cases for perishables and dry goods.\u003c/p>\n\u003cfigure id=\"attachment_121222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121222\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/produce-new.jpg\" alt=\"Market Hall Produce packs a lot of fruits and vegetables into one room.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Market Hall Produce packs a lot of fruits and vegetables into one room. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Paul Marcus Wines, in between Market Hall Foods and Hapuku Fish, offers a European-leaning wine selection, often with great bargains from Italy and France, as well as a particularly well-selected collection of grower Champagnes.\u003c/p>\n\u003cfigure id=\"attachment_121224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/wine-new.jpg\" alt=\"Paul Marcus Wines offers a selection of reasonably priced, mostly European wines.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paul Marcus Wines offers a selection of reasonably priced, mostly European wines. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And The Flower & the B ensures that your table will look and smell beautiful, with creative flower arrangements and seasonal selections for your own DIY presentations.\u003c/p>\n\u003cfigure id=\"attachment_121233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121233\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_4763-new.jpg\" alt=\"The Flower & the B at Market Hall.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Flower & the B at Market Hall. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though not officially among the Rockridge Market Hall Shops, \u003ca href=\"https://oliveto.com/\">Oliveto Restaurant & Café\u003c/a> occupies the northwest corner of the building and feels very much like part of the experience of the whole. Co-owner Bob Klein is a longtime neighborhood presence and has, for many years, kept the standards of Italian cooking high in the East Bay; he’s a founder of the aforementioned Community Grains as well.\u003c/p>\n\u003cfigure id=\"attachment_121237\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-121237\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_4785-new.jpg\" alt=\"Oliveto restaurant and cafe.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">Oliveto restaurant and cafe. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Prices at Market Hall are on the high side, but they are commensurate with quality and selection. If there’s a better specialty food market in all of the Bay Area, I haven’t found it.\u003c/p>\n\u003cp>\u003cstrong>EVENT:\u003c/strong>\u003cbr>\nIn celebration of Rockridge Market Hall's 30th Anniversary, there's a free themed celebration each month of 2017.\u003ca href=\"https://www.facebook.com/markethallfoods/posts/1852296651490712\"> October's theme is Harvest Day, held on Saturday, October 28th, from noon to 2pm\u003c/a>. Choose a free mini-pumpkin, enter to win an autumn gift basket by guessing the weight of a giant pumpkin, and sip and taste at stations throughout Market Hall.\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://rockridgemarkethall.com/\">\u003cstrong>Rockridge Market Hall\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave. [\u003ca href=\"https://goo.gl/kJNmfA\">\u003cstrong>Map\u003c/strong>\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 250-6000\u003cbr>\nHours: Mon-Fri, 9am-8pm; Sat, 9am-7pm; Sun, 10am-7pm (Highwire Coffee Roasters and Market Hall Bakery open at 6:30am Mon-Fri and 7:30pm on Sat-Sun); The Flower & the B is open from 9:30am-7:30pm Mon-Fri, and 10am-7pm Sat-Sun).\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall\">@rockridgemarkethall\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/markethallfoods/\">@markethallfoods\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods\">@markethallfoods\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"bayareabites_121248": {
"type": "posts",
"id": "bayareabites_121248",
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"id": "121248",
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1507249932000
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"publishDate": 1507249932,
"format": "image",
"disqusTitle": "Best Sonoma County Restaurants Under $40, Bib Gourmand 2018 Winners",
"title": "Best Sonoma County Restaurants Under $40, Bib Gourmand 2018 Winners",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://michelinmedia.com/c0/2018-bib-gourmands-sf/\">Michelin’s 2018 SF Bay Area Bib Gourmand \u003c/a>winners have been announced, signaling the start of the awards season for restaurants. Encompassing the North, South and East Bay as well as the Pennisula, 67 total restaurants were tapped, with inspectors looking for high quality food as well as value–menus must allow for two courses and a glass of wine or dessert for $40 or less. That’s a tall order in the Bay Area, and I’d say a few spots on the list were a stretch, but such is food criticism.\u003c/p>\n\u003cp>\u003cstrong>Nine of the 67 restaurants are in Sonoma County:\u003c/strong> Forestville’s \u003ca href=\"http://www.sonomamag.com/biteclub/backyard/\">Backyard Restaurant\u003c/a>; \u003ca href=\"http://www.sonomamag.com/biteclub/bravas-healdsburg/\">Bravas Bar de Tapas\u003c/a>, \u003ca href=\"http://www.sonomamag.com/biteclub/shed-cafe-healdsburg/\">SHED Cafe\u003c/a> and \u003ca href=\"http://www.sonomamag.com/biteclub/chalkboard-bistro-healdsburg/\">Chalkboard\u003c/a> bistro in Healdsburg, \u003ca href=\"http://www.sonomamag.com/biteclub/diavola-pizzeria-salumeria/\">Diavola\u003c/a> in Geyserville, \u003ca href=\"http://www.sonomamag.com/biteclub/glen-ellen-star-glen-ellen/\">Glen Ellen Star\u003c/a> in Glen Ellen, \u003ca href=\"http://www.starkrestaurants.com/stark-restaurant/montis/\">Monti’s\u003c/a> in Santa Rosa, \u003ca href=\"http://www.sonomamag.com/biteclub/return-to-ramen-gaijin-again/\">Ramen Gaijin\u003c/a> in Sebastopol, and \u003ca href=\"http://risibisirestaurant.com/\">Risibisi\u003c/a> in Petaluma. In Napa, Cook St. Helena, Grace’s Table, Farmstead, \u003ca href=\"http://www.sonomamag.com/biteclub/oenotri/\">Oenotri,\u003c/a> Redd Wood and\u003ca href=\"http://www.sonomamag.com/biteclub/two-birds-one-stone/\"> Two Birds/One Stone\u003c/a> were tapped. All of the Wine Country restaurants had previously been awarded Bib Gourmand nods in 2016.\u003c/p>\n\u003cp>Newcomers to the list include Brown Sugar Kitchen in Oakland, Pausa in San Mateo, Playa in Mill Valley and Royal Feast in Millbrae. Michelin stars for the Bay Area will be announced Oct. 12.\u003c/p>\n\u003cp>\u003cstrong>Forestville’s\u003c/strong> \u003ca href=\"http://www.sonomamag.com/biteclub/backyard/\">\u003cstrong>Backyard Restaurant\u003c/strong>\u003c/a> \u003cstrong>in Healdsburg\u003c/strong>\u003cbr>\n[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"121287,121252,121288,121251,121253,121254,121248\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonomamag.com/biteclub/return-to-ramen-gaijin-again/\">\u003cstrong>Ramen Gaijin\u003c/strong>\u003c/a> \u003cstrong>in Sebastopol\u003c/strong>\u003cbr>\n[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"121285,121284,121286,121269,12124\"]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonomamag.com/biteclub/shed-cafe-healdsburg/\">\u003cstrong>SHED Cafe\u003c/strong>\u003c/a> \u003cstrong>in Healdsburg\u003c/strong>\u003cbr>\n[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"121283,121268,121282,121291,121281\"]\u003c/p>\n\u003cp>Here is the full list:\u003c/p>\n\u003ctable border=\"0\" width=\"573\" cellspacing=\"0\" cellpadding=\"0\">\n\u003ctbody>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>ESTABLISHMENT\u003c/strong>\u003c/td>\n\u003ctd nowrap>\u003cstrong>AREA\u003c/strong>\u003c/td>\n\u003ctd nowrap>\u003cstrong>SUB_AREA\u003c/strong>\u003c/td>\n\u003ctd nowrap>\u003cstrong>CITY\u003c/strong>\u003c/td>\n\u003ctd nowrap>\u003cstrong>NEW\u003c/strong>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>‘āina\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Mission\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>1601 Bar & Kitchen\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>SoMa\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>A16\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Marina\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Anchor Oyster Bar\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Castro\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Backyard\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Forestville\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Bistro Aix\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Marina\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Bravas\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Healdsburg\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Oakland\u003c/td>\n\u003ctd nowrap>\u003cstrong>\u003cem>NEW\u003c/em>\u003c/strong>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Bywater (The)\u003c/strong>\u003c/td>\n\u003ctd nowrap>South Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Los Gatos\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Chalkboard\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Healdsburg\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Chapeau!\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Richmond & Sunset\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>China Village\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Albany\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Comal\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Berkeley\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Cook St. Helena\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Napa Valley\u003c/td>\n\u003ctd nowrap>St. Helena\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Coqueta\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Financial District\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Corso\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Berkeley\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Cotogna\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>North Beach\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Del Popolo\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Financial District\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Delfina\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Mission\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Diavola\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Geyserville\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Dosa\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Marina\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Farmhouse Kitchen Thai\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Mission\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Farmstead\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Napa Valley\u003c/td>\n\u003ctd nowrap>St. Helena\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Glen Ellen Star\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Glen Ellen\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Grace’s Table\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Napa Valley\u003c/td>\n\u003ctd nowrap>Napa\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Great China\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Berkeley\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Hong Kong Lounge II\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Marina\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Insalata’s\u003c/strong>\u003c/td>\n\u003ctd nowrap>Marin\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>San Anselmo\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Ippuku\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Berkeley\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Izakaya Rintaro\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Mission\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Kappou Gomi\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Richmond & Sunset\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Kokkari Estiatorio\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>North Beach\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Lai Hong Lounge\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>North Beach\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>M.Y. China\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>SoMa\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Michel Bistro\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Oakland\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Millennium\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Oakland\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Monti’s Rotisserie\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Santa Rosa\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Nopalito\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Civic Center\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Oenotri\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Napa Valley\u003c/td>\n\u003ctd nowrap>Napa\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Okane\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>SoMa\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Orchard City Kitchen\u003c/strong>\u003c/td>\n\u003ctd nowrap>South Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Campbell\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Pausa\u003c/strong>\u003c/td>\n\u003ctd nowrap>Peninsula\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>San Mateo\u003c/td>\n\u003ctd nowrap>\u003cstrong>\u003cem>NEW\u003c/em>\u003c/strong>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Playa\u003c/strong>\u003c/td>\n\u003ctd nowrap>Marin\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Mill Valley\u003c/td>\n\u003ctd nowrap>\u003cstrong>\u003cem>NEW\u003c/em>\u003c/strong>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Poggio\u003c/strong>\u003c/td>\n\u003ctd nowrap>Marin\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Sausalito\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Ramen Gaijin\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Sebastopol\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Redd Wood\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Napa Valley\u003c/td>\n\u003ctd nowrap>Yountville\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Risibisi\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Petaluma\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Royal Feast\u003c/strong>\u003c/td>\n\u003ctd nowrap>Peninsula\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Millbrae\u003c/td>\n\u003ctd nowrap>\u003cstrong>\u003cem>NEW\u003c/em>\u003c/strong>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>SHED Café\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Healdsburg\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Sichuan Home\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Richmond & Sunset\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Sir and Star\u003c/strong>\u003c/td>\n\u003ctd nowrap>Marin\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Olema\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Sociale\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Marina\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Starbelly\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Castro\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Sushi Ran\u003c/strong>\u003c/td>\n\u003ctd nowrap>Marin\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Sausalito\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Tacos 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"excerpt": "Michelin’s 2018 SF Bay Area Bib Gourmand winners have been announced, signaling the start of the awards season for restaurants. Nine of the 67 restaurants are in Sonoma County!",
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"description": "Michelin’s 2018 SF Bay Area Bib Gourmand winners have been announced, signaling the start of the awards season for restaurants. Nine of the 67 restaurants are in Sonoma County!",
"title": "Best Sonoma County Restaurants Under $40, Bib Gourmand 2018 Winners | KQED",
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"headline": "Best Sonoma County Restaurants Under $40, Bib Gourmand 2018 Winners",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://michelinmedia.com/c0/2018-bib-gourmands-sf/\">Michelin’s 2018 SF Bay Area Bib Gourmand \u003c/a>winners have been announced, signaling the start of the awards season for restaurants. Encompassing the North, South and East Bay as well as the Pennisula, 67 total restaurants were tapped, with inspectors looking for high quality food as well as value–menus must allow for two courses and a glass of wine or dessert for $40 or less. That’s a tall order in the Bay Area, and I’d say a few spots on the list were a stretch, but such is food criticism.\u003c/p>\n\u003cp>\u003cstrong>Nine of the 67 restaurants are in Sonoma County:\u003c/strong> Forestville’s \u003ca href=\"http://www.sonomamag.com/biteclub/backyard/\">Backyard Restaurant\u003c/a>; \u003ca href=\"http://www.sonomamag.com/biteclub/bravas-healdsburg/\">Bravas Bar de Tapas\u003c/a>, \u003ca href=\"http://www.sonomamag.com/biteclub/shed-cafe-healdsburg/\">SHED Cafe\u003c/a> and \u003ca href=\"http://www.sonomamag.com/biteclub/chalkboard-bistro-healdsburg/\">Chalkboard\u003c/a> bistro in Healdsburg, \u003ca href=\"http://www.sonomamag.com/biteclub/diavola-pizzeria-salumeria/\">Diavola\u003c/a> in Geyserville, \u003ca href=\"http://www.sonomamag.com/biteclub/glen-ellen-star-glen-ellen/\">Glen Ellen Star\u003c/a> in Glen Ellen, \u003ca href=\"http://www.starkrestaurants.com/stark-restaurant/montis/\">Monti’s\u003c/a> in Santa Rosa, \u003ca href=\"http://www.sonomamag.com/biteclub/return-to-ramen-gaijin-again/\">Ramen Gaijin\u003c/a> in Sebastopol, and \u003ca href=\"http://risibisirestaurant.com/\">Risibisi\u003c/a> in Petaluma. In Napa, Cook St. Helena, Grace’s Table, Farmstead, \u003ca href=\"http://www.sonomamag.com/biteclub/oenotri/\">Oenotri,\u003c/a> Redd Wood and\u003ca href=\"http://www.sonomamag.com/biteclub/two-birds-one-stone/\"> Two Birds/One Stone\u003c/a> were tapped. All of the Wine Country restaurants had previously been awarded Bib Gourmand nods in 2016.\u003c/p>\n\u003cp>Newcomers to the list include Brown Sugar Kitchen in Oakland, Pausa in San Mateo, Playa in Mill Valley and Royal Feast in Millbrae. Michelin stars for the Bay Area will be announced Oct. 12.\u003c/p>\n\u003cp>\u003cstrong>Forestville’s\u003c/strong> \u003ca href=\"http://www.sonomamag.com/biteclub/backyard/\">\u003cstrong>Backyard Restaurant\u003c/strong>\u003c/a> \u003cstrong>in Healdsburg\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonomamag.com/biteclub/return-to-ramen-gaijin-again/\">\u003cstrong>Ramen Gaijin\u003c/strong>\u003c/a> \u003cstrong>in Sebastopol\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonomamag.com/biteclub/shed-cafe-healdsburg/\">\u003cstrong>SHED Cafe\u003c/strong>\u003c/a> \u003cstrong>in Healdsburg\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here is the full list:\u003c/p>\n\u003ctable border=\"0\" width=\"573\" cellspacing=\"0\" cellpadding=\"0\">\n\u003ctbody>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>ESTABLISHMENT\u003c/strong>\u003c/td>\n\u003ctd nowrap>\u003cstrong>AREA\u003c/strong>\u003c/td>\n\u003ctd nowrap>\u003cstrong>SUB_AREA\u003c/strong>\u003c/td>\n\u003ctd nowrap>\u003cstrong>CITY\u003c/strong>\u003c/td>\n\u003ctd nowrap>\u003cstrong>NEW\u003c/strong>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>‘āina\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Mission\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>1601 Bar & Kitchen\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>SoMa\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>A16\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Marina\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Anchor Oyster Bar\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Castro\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Backyard\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Forestville\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Bistro Aix\u003c/strong>\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>Marina\u003c/td>\n\u003ctd nowrap>San Francisco\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Bravas\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Healdsburg\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/td>\n\u003ctd nowrap>East Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Oakland\u003c/td>\n\u003ctd nowrap>\u003cstrong>\u003cem>NEW\u003c/em>\u003c/strong>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Bywater (The)\u003c/strong>\u003c/td>\n\u003ctd nowrap>South Bay\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003ctd nowrap>Los Gatos\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd nowrap>\u003cstrong>Chalkboard\u003c/strong>\u003c/td>\n\u003ctd nowrap>Wine Country\u003c/td>\n\u003ctd nowrap>Sonoma County\u003c/td>\n\u003ctd nowrap>Healdsburg\u003c/td>\n\u003ctd nowrap>\u003c/td>\n\u003c/tr>\n\u003ctr>\n\u003ctd 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/biteclub/best-sonoma-county-restaurants-under-40-for-2018/#slide-1\">Sonomamag.com\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito",
"title": "Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Bay Area’s commitment to ethical food is almost taken for granted these day, with seemingly every new restaurant touting ingredients and sourcing that would make Michael Pollan proud. But that doesn’t mean that it’s become any less important to focus on sustainable food. Most of us don’t have the power to make the kind of large-scale decisions that affect our food systems the way say, a giant food conglomerate or the government can. But we can choose to buy organic, or select a restaurant that emphasizes sustainability for our Friday night date. Here are just a few of the restaurants in the Bay Area that are trying to create a better world through the growing, selection and preparation of the food they serve. But we know this list is just a sampling of the many great environmentally-friendly restaurants in the area. Did we miss your favorite? Let us know in the comments below.\u003c/p>\n\u003ch2>Fish\u003c/h2>\n\u003cfigure id=\"attachment_121137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121137\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0993.png\" alt=\"The fish and chips at Fish featured local cod.\" width=\"1920\" height=\"1238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-800x516.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-768x495.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1020x658.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1180x761.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-960x619.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-240x155.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-375x242.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-520x335.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fish and chips at Fish featured local cod. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have a craving for seafood and want to ensure you’re getting a sustainable option, head to Sausalito’s \u003cstrong>Fish.\u003c/strong> Just don’t forget your cash--or a pair of sunglasses. The cash-only restaurant features a selection of casual fish dishes like fish tacos, chowder and tuna melts similar to what you can find at any waterfront restaurant in the Bay Area with one significant difference: all the fish is sustainably sourced, much of it from local fishermen, with the higher prices that come with such conscientiousness. (The combination of casualness and high prices might not be for everyone: if you’re offended by the idea of a $36 crab roll paired with wine from a Mason jar, go elsewhere.)\u003c/p>\n\u003cfigure id=\"attachment_121136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121136\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0987.png\" alt=\"You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-121134 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0945.png\" alt=\"Fish offers a several varieties types of sustainable fish. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish offers a several varieties types of sustainable fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those willing to spend the money, it’s a charming experience. The restaurant overlooks Richardson Bay, so there’s a waterfront view as you enjoy winning renditions of classic dishes like fish and chips--shatteringly crispy, served with plump steak fries and an herbaceous tartar sauce. Their clam chowder is far better than the bowls of cream you get at Pier 39. It’s thinner but boasts a stronger clam flavor, with large pieces of bacon and even larger chunks of potatoes. They also feature several fish of the day, which you can get in a sandwich, with pasta or with a salad. On our visit it was squid, herring and trout. The rainbow trout, \u003ca href=\"https://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">sustainably farmed from McFarland Springs\u003c/a>, was cooked perfectly, with a hint of char from their wood-fired grill. Atop a bed of greens and paired with a bright vinaigrette, it was an ideal lunch for a sunny Sausalito afternoon.\u003c/p>\n\u003cfigure id=\"attachment_121138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121138\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_33652.png\" alt=\"Clam chowder from Fish.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-160x213.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-800x1067.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-768x1024.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1020x1360.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1180x1573.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-960x1280.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-240x320.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-375x500.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-520x693.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder from Fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.331fish.com/\">\u003cstrong>Fish\u003c/strong>\u003c/a>\u003cbr>\n350 Harbor Dr [\u003ca href=\"https://goo.gl/maps/ckHSKgeewGG2\">Map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 331-3474\u003cbr>\nHours: Mon-Sun, 11:30m-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Fish-Restaurant-177088469103/\">Fish Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FishinSausalito\">@FishinSausalito\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fishrestaurantsausalito/\">@fishrestaurantsausalito\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003ch2>Vik’s Chaat & Market\u003c/h2>\n\u003cfigure id=\"attachment_121118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0604.jpg\" alt=\"Crispy pani puri is just one of the delicious Indian snack foods Vik's offers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy pani puri is just one of the delicious Indian snack foods Vik's offers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, people flock to an unassuming part of West Berkeley for the Indian street food at \u003cstrong>Vik’s Chaat\u003c/strong>. For its fans, which range from groups of coworkers out for a birthday lunch to spandex-clad bikers debating the best post-workout meal (a peanut butter sandwich, one argued), the draw is the restaurant's mix of entrees and smaller dishes.\u003c/p>\n\u003cfigure id=\"attachment_121120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121120\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0636.jpg\" alt=\"If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121119\" class=\"wp-caption aligncenter\" style=\"max-width: 1925px\">\u003cimg class=\"size-full wp-image-121119\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0626.jpg\" alt=\"The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala.\" width=\"1925\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626.jpg 1925w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-520x390.jpg 520w\" sizes=\"(max-width: 1925px) 100vw, 1925px\">\u003cfigcaption class=\"wp-caption-text\">The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get a lunch special, where you’ll be presented with heavy tray of well-seasoned lamb (or chicken or fish if that’s your preference) served with rice, chapati, dal, achar, raita and papad. Or you can get a variety of smaller dishes to share, like the crunchy pani puri--a deep fried puff filled with chickpeas, just waiting to be filled with the accompanying mint water or a dollop of tamarind chutney. And there’s the drama of the cholle bhature--labeled on the menu as “the big puffy thing”-- which comes out towering and slowly deflates so you’re able to rip a piece off and top it with chana masala. But what most people don’t know is the restaurant is also a model of sustainability. Sure, they have separate trash cans for composting, but the building itself boasts \u003ca href=\"http://vikschaat.com/green-features/\">several eco-friendly touches\u003c/a>: it relies on skylights for cooling, instead of air conditioning; the wooden benches and wainscoting are recycled from a San Francisco gym; and part of the building’s outside was made from sand.\u003c/p>\n\u003cfigure id=\"attachment_121121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0657.jpg\" alt=\"Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\">\u003cstrong>Vik’s Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\">Vik’s Chaat\u003c/a>\u003c/p>\n\u003ch2>The Plant Cafe Organic\u003c/h2>\n\u003cfigure id=\"attachment_121127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121127\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0844.jpg\" alt=\"Every ingredient at the Plant Cafe, including the condiments, are organic.\" width=\"1920\" height=\"1153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1180x709.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-520x312.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every ingredient at the Plant Cafe, including the condiments, are organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The inclusion of “organic” in the name is the first tip off that the Bay Area fast casual restaurant chain The \u003cstrong>Plant Cafe Organic\u003c/strong>, with six locations scattered around San Francisco and Mill Valley, is committed to sustainability. And indeed, they are, with 100% of the restaurant's ingredients coming from organic sources. Even the condiments--ketchup, mustard, hot sauce--are organic. Their menu includes lots of healthy options like grain bowls, meal-worthy salads and smoothies (on my visit, many besuited Financial District workers were happily slurping tumblers of green liquids) but there’s also less wholesome options. A fried chicken sandwich was appropriately crispy, topped with a pile of crunchy, mildly spicy slaw. The restaurant also changes seasonally. Their summer cobb had all the best parts of the original--egg, blue cheese, avocado--but with an added crunch from roasted chickpeas and green beans and a freshness from a zingy lemon flax vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_121129\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0862.png\" alt=\"A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121188\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0858.jpg\" alt=\"The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad.\" width=\"1920\" height=\"1422\" class=\"size-full wp-image-121188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-768x569.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1020x755.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1180x874.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-960x711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-240x178.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-375x278.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-520x385.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://theplantcafe.com/\">\u003cstrong>The Plant Cafe Organic\u003c/strong>\u003c/a>\u003cbr>\nVarious locations in San Francisco and Mill Valley [\u003ca href=\"https://goo.gl/XKekUc\">Map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theplantcafeorganic/\">The Plant Cafe Organic\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theplantcafe\">@theplantcafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theplantcafeorganic/\">@theplantcafeorganic\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0752.jpg\" alt=\"The gumbo featured smoked chicken and shrimp.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The gumbo featured smoked chicken and shrimp. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Brown Sugar Kitchen\u003c/strong> has big plans for its future. There’s the forthcoming move from West Oakland \u003ca href=\"https://www.bizjournals.com/sanfrancisco/news/2017/06/07/uptown-oakland-restaurants-brown-sugar-bocanova.html\">to Uptown\u003c/a>, and new plans for a smaller spot \u003ca href=\"https://sf.eater.com/2017/9/21/16346774/tanya-holland-brown-sugar-kitchen-ferry-building\">at the Ferry Building\u003c/a>. It’s easy to understand why they’re eager to expand. They’re so beloved that a wait for their weekend brunch--featuring their star dish, chicken and waffles--can stretch into multiple hours.\u003c/p>\n\u003cfigure id=\"attachment_121139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121139\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_07471yj.jpg\" alt=\"Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0749.jpg\" alt=\"A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to their exemplary food, they’re also focused on reducing the amount of waste they produce. Chef Tanya Holland has committed to a new zero waste initiative, meaning that they’re focused on composting --a nearby community garden gets their food scraps and eggshells-- as well as stretching ingredients as far as they can. That means leftover vegetables from their veggie scramble might find their way into their swamp-colored gumbo, a rich, aromatic mix of vegetables and chilies tangled around shrimp and smoked chicken. Similarly, their hash features pork smoked in house and uses up leftovers from their pulled pork sandwiches. It’s then crisped together with potatoes, peppers and onions and topped with poached eggs for a filling, spicy meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>The Perennial\u003c/h2>\n\u003cfigure id=\"attachment_121130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0884.png\" alt=\"The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce.\" width=\"1920\" height=\"1718\" class=\"size-full wp-image-121130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-160x143.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-800x716.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-768x687.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1020x913.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1180x1056.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-960x859.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-240x215.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-375x336.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-520x465.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Perennial\u003c/strong> wants to “fight climate change with delicious food and drinks.” This admirable goal is achieved through a \u003ca href=\"http://www.theperennialsf.com/projects/\">variety of creative methods\u003c/a> that go beyond the Bay Area mainstay of “local and organic produce.” They use an aquaponic greenhouse to raise their greens and fish. Their bread isn’t Acme or Tartine, but made in-house from Kernza, a perennial grain that’s better for the soil than wheat. Their meat comes from ranches that use carbon farming, a technique that produces less methane than traditional methods. They’ve received a lot of attention for their efforts--”Did you see the \u003ca href=\"https://www.nytimes.com/2017/09/20/dining/san-francisco-chefs-climate-change.html?mcubz=0\">\u003cem>New York Times\u003c/em> article\u003c/a>?” a beaming server asked the table next to us--and on a recent weeknight, the place was filled with couples on dates and cheerful groups of coworkers.\u003c/p>\n\u003cfigure id=\"attachment_121131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121131\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0895.jpg\" alt=\"The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0907.png\" alt=\"The restaurant's greens come from an aquaponic farm in West Oakland.\" width=\"1920\" height=\"1436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-800x598.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-768x574.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1020x763.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1180x883.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-960x718.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-375x280.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-520x389.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant's greens come from an aquaponic farm in West Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is available as a three or four course meal, but is also available a la carte, our server said. When she found out that my friend and I wanted to order a few dishes and split an entree, she muttered something about needing to order two entrees and OpenTable points as she walked away. (I scoured my reservation email and the website, but didn’t see any such requirement.) Eventually she returned, dumping our dishes on the table. The Kernza bread was hearty and slightly nutty, similar to a levain sourdough. “If I could only eat this bread the rest of my life, I’d be ok with that,” my friend said, and I agreed. The aquaponic greens come from the restaurant's West Oakland greenhouse, and were crisp, delicately dressed in a vinaigrette atop a few dabs of a creamy, avocado based dressing. Our lamb (a note on the menu mentioned that a carbon ranching surcharge would be added to our bill “to reflect the true cost of beef and lamb”) was meltingly tender, surrounded by cauliflower prepared in a variety of methods. Some florets were pickled, others roasted, and the whole arrangement was accompanied by a slick of roasted cauliflower puree, assertively salted and almost cheesy tasting.\u003c/p>\n\u003cfigure id=\"attachment_121133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0924.png\" alt='The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.theperennialsf.com/\">\u003cstrong>The Perennial\u003c/strong>\u003c/a>\u003cbr>\n59 9th St [\u003ca href=\"https://goo.gl/maps/jipK63qpecB2\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 500-7788\u003cbr>\nHours: Mon-Sat, 5:30-9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ThePerennialSF/\">The Perennial\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theperennialsf\">@theperennialsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theperennialsf/\">@theperennialsf\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area’s commitment to ethical food is almost taken for granted these day, with seemingly every new restaurant touting ingredients and sourcing that would make Michael Pollan proud. But that doesn’t mean that it’s become any less important to focus on sustainable food. Most of us don’t have the power to make the kind of large-scale decisions that affect our food systems the way say, a giant food conglomerate or the government can. But we can choose to buy organic, or select a restaurant that emphasizes sustainability for our Friday night date. Here are just a few of the restaurants in the Bay Area that are trying to create a better world through the growing, selection and preparation of the food they serve. But we know this list is just a sampling of the many great environmentally-friendly restaurants in the area. Did we miss your favorite? Let us know in the comments below.\u003c/p>\n\u003ch2>Fish\u003c/h2>\n\u003cfigure id=\"attachment_121137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121137\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0993.png\" alt=\"The fish and chips at Fish featured local cod.\" width=\"1920\" height=\"1238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-800x516.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-768x495.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1020x658.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1180x761.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-960x619.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-240x155.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-375x242.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-520x335.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fish and chips at Fish featured local cod. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have a craving for seafood and want to ensure you’re getting a sustainable option, head to Sausalito’s \u003cstrong>Fish.\u003c/strong> Just don’t forget your cash--or a pair of sunglasses. The cash-only restaurant features a selection of casual fish dishes like fish tacos, chowder and tuna melts similar to what you can find at any waterfront restaurant in the Bay Area with one significant difference: all the fish is sustainably sourced, much of it from local fishermen, with the higher prices that come with such conscientiousness. (The combination of casualness and high prices might not be for everyone: if you’re offended by the idea of a $36 crab roll paired with wine from a Mason jar, go elsewhere.)\u003c/p>\n\u003cfigure id=\"attachment_121136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121136\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0987.png\" alt=\"You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-121134 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0945.png\" alt=\"Fish offers a several varieties types of sustainable fish. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish offers a several varieties types of sustainable fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those willing to spend the money, it’s a charming experience. The restaurant overlooks Richardson Bay, so there’s a waterfront view as you enjoy winning renditions of classic dishes like fish and chips--shatteringly crispy, served with plump steak fries and an herbaceous tartar sauce. Their clam chowder is far better than the bowls of cream you get at Pier 39. It’s thinner but boasts a stronger clam flavor, with large pieces of bacon and even larger chunks of potatoes. They also feature several fish of the day, which you can get in a sandwich, with pasta or with a salad. On our visit it was squid, herring and trout. The rainbow trout, \u003ca href=\"https://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">sustainably farmed from McFarland Springs\u003c/a>, was cooked perfectly, with a hint of char from their wood-fired grill. Atop a bed of greens and paired with a bright vinaigrette, it was an ideal lunch for a sunny Sausalito afternoon.\u003c/p>\n\u003cfigure id=\"attachment_121138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121138\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_33652.png\" alt=\"Clam chowder from Fish.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-160x213.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-800x1067.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-768x1024.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1020x1360.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1180x1573.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-960x1280.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-240x320.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-375x500.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-520x693.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder from Fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.331fish.com/\">\u003cstrong>Fish\u003c/strong>\u003c/a>\u003cbr>\n350 Harbor Dr [\u003ca href=\"https://goo.gl/maps/ckHSKgeewGG2\">Map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 331-3474\u003cbr>\nHours: Mon-Sun, 11:30m-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Fish-Restaurant-177088469103/\">Fish Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FishinSausalito\">@FishinSausalito\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fishrestaurantsausalito/\">@fishrestaurantsausalito\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003ch2>Vik’s Chaat & Market\u003c/h2>\n\u003cfigure id=\"attachment_121118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0604.jpg\" alt=\"Crispy pani puri is just one of the delicious Indian snack foods Vik's offers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy pani puri is just one of the delicious Indian snack foods Vik's offers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, people flock to an unassuming part of West Berkeley for the Indian street food at \u003cstrong>Vik’s Chaat\u003c/strong>. For its fans, which range from groups of coworkers out for a birthday lunch to spandex-clad bikers debating the best post-workout meal (a peanut butter sandwich, one argued), the draw is the restaurant's mix of entrees and smaller dishes.\u003c/p>\n\u003cfigure id=\"attachment_121120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121120\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0636.jpg\" alt=\"If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121119\" class=\"wp-caption aligncenter\" style=\"max-width: 1925px\">\u003cimg class=\"size-full wp-image-121119\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0626.jpg\" alt=\"The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala.\" width=\"1925\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626.jpg 1925w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-520x390.jpg 520w\" sizes=\"(max-width: 1925px) 100vw, 1925px\">\u003cfigcaption class=\"wp-caption-text\">The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get a lunch special, where you’ll be presented with heavy tray of well-seasoned lamb (or chicken or fish if that’s your preference) served with rice, chapati, dal, achar, raita and papad. Or you can get a variety of smaller dishes to share, like the crunchy pani puri--a deep fried puff filled with chickpeas, just waiting to be filled with the accompanying mint water or a dollop of tamarind chutney. And there’s the drama of the cholle bhature--labeled on the menu as “the big puffy thing”-- which comes out towering and slowly deflates so you’re able to rip a piece off and top it with chana masala. But what most people don’t know is the restaurant is also a model of sustainability. Sure, they have separate trash cans for composting, but the building itself boasts \u003ca href=\"http://vikschaat.com/green-features/\">several eco-friendly touches\u003c/a>: it relies on skylights for cooling, instead of air conditioning; the wooden benches and wainscoting are recycled from a San Francisco gym; and part of the building’s outside was made from sand.\u003c/p>\n\u003cfigure id=\"attachment_121121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0657.jpg\" alt=\"Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\">\u003cstrong>Vik’s Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\">Vik’s Chaat\u003c/a>\u003c/p>\n\u003ch2>The Plant Cafe Organic\u003c/h2>\n\u003cfigure id=\"attachment_121127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121127\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0844.jpg\" alt=\"Every ingredient at the Plant Cafe, including the condiments, are organic.\" width=\"1920\" height=\"1153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1180x709.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-520x312.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every ingredient at the Plant Cafe, including the condiments, are organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The inclusion of “organic” in the name is the first tip off that the Bay Area fast casual restaurant chain The \u003cstrong>Plant Cafe Organic\u003c/strong>, with six locations scattered around San Francisco and Mill Valley, is committed to sustainability. And indeed, they are, with 100% of the restaurant's ingredients coming from organic sources. Even the condiments--ketchup, mustard, hot sauce--are organic. Their menu includes lots of healthy options like grain bowls, meal-worthy salads and smoothies (on my visit, many besuited Financial District workers were happily slurping tumblers of green liquids) but there’s also less wholesome options. A fried chicken sandwich was appropriately crispy, topped with a pile of crunchy, mildly spicy slaw. The restaurant also changes seasonally. Their summer cobb had all the best parts of the original--egg, blue cheese, avocado--but with an added crunch from roasted chickpeas and green beans and a freshness from a zingy lemon flax vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_121129\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0862.png\" alt=\"A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121188\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0858.jpg\" alt=\"The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad.\" width=\"1920\" height=\"1422\" class=\"size-full wp-image-121188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-768x569.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1020x755.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1180x874.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-960x711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-240x178.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-375x278.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-520x385.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://theplantcafe.com/\">\u003cstrong>The Plant Cafe Organic\u003c/strong>\u003c/a>\u003cbr>\nVarious locations in San Francisco and Mill Valley [\u003ca href=\"https://goo.gl/XKekUc\">Map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theplantcafeorganic/\">The Plant Cafe Organic\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theplantcafe\">@theplantcafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theplantcafeorganic/\">@theplantcafeorganic\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0752.jpg\" alt=\"The gumbo featured smoked chicken and shrimp.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The gumbo featured smoked chicken and shrimp. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Brown Sugar Kitchen\u003c/strong> has big plans for its future. There’s the forthcoming move from West Oakland \u003ca href=\"https://www.bizjournals.com/sanfrancisco/news/2017/06/07/uptown-oakland-restaurants-brown-sugar-bocanova.html\">to Uptown\u003c/a>, and new plans for a smaller spot \u003ca href=\"https://sf.eater.com/2017/9/21/16346774/tanya-holland-brown-sugar-kitchen-ferry-building\">at the Ferry Building\u003c/a>. It’s easy to understand why they’re eager to expand. They’re so beloved that a wait for their weekend brunch--featuring their star dish, chicken and waffles--can stretch into multiple hours.\u003c/p>\n\u003cfigure id=\"attachment_121139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121139\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_07471yj.jpg\" alt=\"Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0749.jpg\" alt=\"A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to their exemplary food, they’re also focused on reducing the amount of waste they produce. Chef Tanya Holland has committed to a new zero waste initiative, meaning that they’re focused on composting --a nearby community garden gets their food scraps and eggshells-- as well as stretching ingredients as far as they can. That means leftover vegetables from their veggie scramble might find their way into their swamp-colored gumbo, a rich, aromatic mix of vegetables and chilies tangled around shrimp and smoked chicken. Similarly, their hash features pork smoked in house and uses up leftovers from their pulled pork sandwiches. It’s then crisped together with potatoes, peppers and onions and topped with poached eggs for a filling, spicy meal.\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://brownsugarkitchen.com/\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>The Perennial\u003c/h2>\n\u003cfigure id=\"attachment_121130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0884.png\" alt=\"The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce.\" width=\"1920\" height=\"1718\" class=\"size-full wp-image-121130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-160x143.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-800x716.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-768x687.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1020x913.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1180x1056.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-960x859.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-240x215.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-375x336.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-520x465.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Perennial\u003c/strong> wants to “fight climate change with delicious food and drinks.” This admirable goal is achieved through a \u003ca href=\"http://www.theperennialsf.com/projects/\">variety of creative methods\u003c/a> that go beyond the Bay Area mainstay of “local and organic produce.” They use an aquaponic greenhouse to raise their greens and fish. Their bread isn’t Acme or Tartine, but made in-house from Kernza, a perennial grain that’s better for the soil than wheat. Their meat comes from ranches that use carbon farming, a technique that produces less methane than traditional methods. They’ve received a lot of attention for their efforts--”Did you see the \u003ca href=\"https://www.nytimes.com/2017/09/20/dining/san-francisco-chefs-climate-change.html?mcubz=0\">\u003cem>New York Times\u003c/em> article\u003c/a>?” a beaming server asked the table next to us--and on a recent weeknight, the place was filled with couples on dates and cheerful groups of coworkers.\u003c/p>\n\u003cfigure id=\"attachment_121131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121131\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0895.jpg\" alt=\"The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0907.png\" alt=\"The restaurant's greens come from an aquaponic farm in West Oakland.\" width=\"1920\" height=\"1436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-800x598.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-768x574.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1020x763.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1180x883.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-960x718.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-375x280.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-520x389.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant's greens come from an aquaponic farm in West Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is available as a three or four course meal, but is also available a la carte, our server said. When she found out that my friend and I wanted to order a few dishes and split an entree, she muttered something about needing to order two entrees and OpenTable points as she walked away. (I scoured my reservation email and the website, but didn’t see any such requirement.) Eventually she returned, dumping our dishes on the table. The Kernza bread was hearty and slightly nutty, similar to a levain sourdough. “If I could only eat this bread the rest of my life, I’d be ok with that,” my friend said, and I agreed. The aquaponic greens come from the restaurant's West Oakland greenhouse, and were crisp, delicately dressed in a vinaigrette atop a few dabs of a creamy, avocado based dressing. Our lamb (a note on the menu mentioned that a carbon ranching surcharge would be added to our bill “to reflect the true cost of beef and lamb”) was meltingly tender, surrounded by cauliflower prepared in a variety of methods. Some florets were pickled, others roasted, and the whole arrangement was accompanied by a slick of roasted cauliflower puree, assertively salted and almost cheesy tasting.\u003c/p>\n\u003cfigure id=\"attachment_121133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0924.png\" alt='The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theperennialsf.com/\">\u003cstrong>The Perennial\u003c/strong>\u003c/a>\u003cbr>\n59 9th St [\u003ca href=\"https://goo.gl/maps/jipK63qpecB2\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 500-7788\u003cbr>\nHours: Mon-Sat, 5:30-9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ThePerennialSF/\">The Perennial\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theperennialsf\">@theperennialsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theperennialsf/\">@theperennialsf\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)",
"title": "For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>My grandmother swore the secret to her moist Rosh Hashanah honey cake was the black cherry soda she added to the batter. Although I never discovered the origin of her quirky recipe, I have often recreated it to feel close to her memory.\u003c/p>\n\u003cp>This year, if I don’t have time to bake, no worries, as there’s a bevy of bakeries preparing classic treats to celebrate the Jewish New Year 5778 that begins the night of September 20. The traditional way to usher in Rosh Hashanah is with apple slices dipped in honey, signifying a wish for a sweet year ahead. Honey also has a starring role in dark, spiced honey cake, while the apples, which are believed to have healing properties, find their way into various cakes and baked goods. The third member of the edible holiday triumvirate is a round challah, whose circular shape symbolizes the cycle of life. Its chubby braided coils are variously described as a “turban,” “ring,” \"spiral\" or “crown.” The round loaves can be plain, studded with raisins or sprinkled with seeds or nuts.\u003c/p>\n\u003cfigure id=\"attachment_120615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120615\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg\" alt=\"Dipping apple slices in honey is the traditional way to wish for a sweet year ahead.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dipping apple slices in honey is the traditional way to wish for a sweet year ahead. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jewish culture is by no means the only one to link eating sweet things with ensuring a new year filled with sweetness. A similarly optimistic coupling of food and future is enjoyed in New Year dishes from \u003ca href=\"https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/\">Japan\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet\">Vietnam\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats\">Persian Norooz\u003c/a>, to mention only a few. Among the multitude of \u003ca href=\"http://www.latimes.com/projects/la-fo-chinese-new-year-2017/\">meaningful dishes prepared for Chinese New Year\u003c/a>, \u003cem>\u003ca href=\"https://www.chinahighlights.com/travelguide/chinese-food/chinese-new-year-cake.htm\">nian gao \u003c/a>(\u003c/em>\u003cem>higher year\u003c/em>\u003cem>)\u003c/em> is a round, glutinous rice flour cake often decorated by an auspicious character for \"prosperity.\"\u003c/p>\n\u003ch2>Where to find Rosh Hashanah Cakes and Challah in the Bay Area\u003c/h2>\n\u003cp>Although many outlets will have these special breads and cakes available from two days up to a week, to avoid disappointment, it’s a good idea to pre-order, either in person, online or by phone, depending on each store’s preference. Some of the bakeries listed below also have several locations, so it’s best to check directly with the one you are planning to visit.\u003c/p>\n\u003cfigure id=\"attachment_120616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120616\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg\" alt='Acme turban challah with raisins (you can see why they call it a \"turban\")' width=\"1920\" height=\"1645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1020x874.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1180x1011.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-960x823.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-520x446.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme turban challah with raisins (you can see why they call it a \"turban\") \u003ccite>(Courtesy Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.acmebread.com/locations\">Acme Bread\u003c/a>, Berkeley and San Francisco\u003c/h3>\n\u003cp>Turban Challahs, either plain or with raisins\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Berkeley Store\u003c/strong> – Available Sept. 19, 20, 21, 29. They say they are making “plenty” but if you want to be sure, go in person and pre-pay up till two days before you want it.\u003c/p>\n\u003cp>\u003cstrong>SF Ferry Building\u003c/strong> - Available Sept. 19, 20, 21, 29. They will have a few extra for retail sales, but you can go in, order and pre-pay up until noon the day before you want it.\u003c/p>\n\u003ch3>\u003ca href=\"https://www.arizmendibakery.com/\">Arizmendi\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Crown challah, either plain or raisin almond, and a honey tea cake loaf. Available Sept. 20 - 22 and 29 -30. Orders encouraged, call (415) 566-3117. Check with their other locations (San Rafael, Emeryville, Oakland) as each is independently owned.\u003c/p>\n\u003cfigure id=\"attachment_120617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg\" alt=\"Avi Edri, co-owner of Frena Bakery, with one of their honey cakes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avi Edri, co-owner of Frena Bakery, with one of their honey cakes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.frenabakery.com/\">Frena Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>The acclaim is rising for this new Kosher bakery’s Israeli street food: savory stuffed breads, jelly doughnuts and assorted baked goods.\u003c/p>\n\u003cp>In its first nine months, Frena has already attracted a diverse clientele to its SoMa bakery and will now celebrate its first Rosh Hashanah. Co-owner Avi Edri described the two kinds of honey cake they will feature, one made with coffee, the other with orange juice. Do order in advance, as he already has over 1000 pre-orders for honey cake from local schools and other groups.\u003c/p>\n\u003cfigure id=\"attachment_120618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120618\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg\" alt=\"Frena Bakery's traditional honey cake.\" width=\"1000\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-160x194.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-800x968.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-768x929.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-960x1162.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-240x290.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-375x454.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-520x629.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Frena Bakery's traditional honey cake. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since my family is from Eastern Europe (Ashkenazi) and Frena’s owners trace Moroccan, Libyan and Iraqi roots (Sephardic), I was curious whether honey cake was also part of Edri’s family tradition.\u003c/p>\n\u003cp>\"People always say it’s the traditional Rosh Hashanah sweet for Ashenazi Jews,\" agreed Edri, \"but my Libyan grandmother made it and told me she learned from her Libyan grandmother.”\u003c/p>\n\u003cp>Frena will also make round challahs, although not with raisins, which, Edri informed me, interfere with optimal rising. \"The round challah is a symbol for the circle of life,\" he said. \"And the repeating cycle of the year.\"\u003c/p>\n\u003cp>While honey cake is apparently universal for the holidays, Edri informed me that \u003cem>kugel\u003c/em> (a baked pudding or casserole) is definitely an Ashenazi taste. “My mom says it’s too sweet. Sephardics prefer savory baked things. One Rosh Hashanah tradition that is very Sephardic is a bowl of pomegranate seeds eaten with sugar or honey,” Edri told me. (An explanation is that pomegranates are thought to have 613 arils, the same number of commandments in the Torah.)\u003c/p>\n\u003cfigure id=\"attachment_120619\" class=\"wp-caption aligncenter\" style=\"max-width: 1750px\">\u003cimg class=\"size-full wp-image-120619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg\" alt=\"Variations on a spiral challah by Noe Valley Bakery.\" width=\"1750\" height=\"1167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg 1750w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-520x347.jpg 520w\" sizes=\"(max-width: 1750px) 100vw, 1750px\">\u003cfigcaption class=\"wp-caption-text\">Variations on a spiral challah by Noe Valley Bakery. \u003ccite>(Courtesy Noe Valley Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://noevalleybakery.com/collections/rosh-hashanah\">Noe Valley Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Spiral challah, plain or topped with poppy or sesame seeds, Raisin challah topped with almonds. Honey cake, a moist spice cake made with earl grey tea and bourbon and an apple streusel cake.\u003c/p>\n\u003cp>Orders can be placed anytime and picked up at either of the bakery’s locations (Noe Valley and West Portal) between Sept 20-30.\u003c/p>\n\u003cfigure id=\"attachment_120620\" class=\"wp-caption aligncenter\" style=\"max-width: 1152px\">\u003cimg class=\"size-full wp-image-120620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg\" alt=\"Challah with golden raisins by Wise Sons Deli\" width=\"1152\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-960x600.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-520x325.jpg 520w\" sizes=\"(max-width: 1152px) 100vw, 1152px\">\u003cfigcaption class=\"wp-caption-text\">Challah with golden raisins by Wise Sons Deli \u003ccite>(Courtesy Wise Sons Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://wisesonsdeli.com/catering/highholidays/\">Wise Sons Deli\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Round raisin challah, from September 18 to the end of Yom Kippur (September 29-30) at all their locations, plus their retails partners, including Bi-rite Markets, Rainbow Grocery and Good Eggs.\u003c/p>\n\u003cfigure id=\"attachment_120621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg\" alt=\"Honey cake and apple upside down cake by Hana from Saul's.\" width=\"1920\" height=\"1860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-800x775.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-768x744.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1020x988.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1180x1143.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-960x930.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-375x363.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-520x504.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honey cake and apple upside down cake by Hana from Saul's. \u003ccite>(Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the East Bay, three venerable spots happen to share the same stretch of North Berkeley’s Shattuck Avenue:\u003c/p>\n\u003ch3>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s Restaurant and Delicatessen\u003c/a>, Berkeley\u003c/h3>\n\u003cp>Besides selling Acme’s turban challah, Saul’s features its own dessert creations: traditional moist honey cake and an upside down apple sponge cake are made by an Israeli baker named Hana. And Saul’s Executive chef and co-owner Peter Levitt adds his own spin on a “not-too-sweet apple noodle kugel” (maybe Avi Edri’s mother would even approve). All are available for pick-up Sept 20-21, which are the nights when Saul’s also serves an entire Rosh Hashanah dinner. \u003ca href=\"http://www.saulsdeli.com/rosh-hashanah/\">See menu\u003c/a>. Pre-order/reserve to be sure.\u003c/p>\n\u003ch3>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, Berkeley\u003c/h3>\n\u003cp>The cheese shop and bakery is the (older) sister store to the legendary Cheese Board Pizzeria. The collective is celebrating its 50\u003csup>th\u003c/sup> year and has been making round turban fruited challahs for Rosh Hashanah for the last 45, with dried apricots, golden raisins and currants. Choice of topping: plain, poppy seeds, or mixed seeds. Available Sept. 20, 21 and 29. Order by phone only (510) 549-3183.\u003c/p>\n\u003cfigure id=\"attachment_120622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg\" alt=\"Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.massespastries.com/\">Masse’s Pastries\u003c/a>, Berkeley\u003c/h3>\n\u003cp>If you are looking for something with a little more elegance, master pastry chef Paul Masse’s edible artwork may fill the bill. He trained in New York, worked in Switzerland and opened his intimate, stylish bakery 20 years ago. Paul and wife Marcia are committed to reflecting the cultural diversity of their North Berkeley neighborhood. Their creations honor a calendar full of holidays, from firecracker cakes for Lunar New Year to pomegranate cakes for Yalda, the Persian winter solstice celebration.\u003c/p>\n\u003cp>For Rosh Hashanah, Paul makes several items, including a spiced honey cake (recipe courtesy of a customer's mother in New Jersey), which he studs with pecans and orange slices, and a glazed apple frangipane tart with a hazelnut sablé crust. An apple walnut torte features a walnut sponge cake, caramelized apple compote and cinnamon mascarpone Bavarian crème. Heavenly layers, light as a cloud, and it’s also gluten-free! All cakes will be available starting Sept. 16, until the end of the month. Order by phone (510) 649-1004.\u003c/p>\n\u003cp>Speaking of gluten-free, if you need a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/30/5-dedicated-gluten-free-bakeries-around-the-bay-area/\">\u003cstrong>“Dedicated Gluten Free Bakery”\u003c/strong>\u003c/a> here are two that make Rosh Hashanah treats:\u003c/p>\n\u003ch3>\u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a>, Oakland and San Francisco\u003c/h3>\n\u003cp>Mariposa's G/F honey cake in a bundt spiral, topped with toasted almonds, available Sept. 14-21 and round challah available Sept. 19-21. They also do mail orders all over the country, if you want to send a loved one a G/F Rosh Hashanah treat.\u003c/p>\n\u003cfigure id=\"attachment_120623\" class=\"wp-caption aligncenter\" style=\"max-width: 907px\">\u003cimg class=\"size-full wp-image-120623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg\" alt=\"Mariposa's G/F honey bundt cake.\" width=\"907\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg 907w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-520x391.jpg 520w\" sizes=\"(max-width: 907px) 100vw, 907px\">\u003cfigcaption class=\"wp-caption-text\">Mariposa's G/F honey bundt cake. \u003ccite>(Courtesy Mariposa Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://flourcraftbakery.com/\"> Flour Craft Bakery\u003c/a>, San Anselmo\u003c/h3>\n\u003cp>Owner and pastry chef Heather Hardcastle will make G/F large and small round challahs, and an apple and honey galette, Available Sept. 20-22.\u003c/p>\n\u003cp>Perusing the swarm of honey cake recipes, I am struck by a revelation: they each contain a wet, \"wild card.\" Besides the conventional cake ingredients of honey, flour, oil, spices and eggs, there is a variable fluid: sometimes coffee, tea, orange juice and/or whiskey or bourbon. My grandmother’s black cherry soda is just the liquid outlier that made her honey cake quintessentially hers!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cb>L'Shanah Tovah!\u003c/b>\u003c/em> (Happy New Year)!\u003c/p>\n\n",
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"excerpt": "Honey cake and round challahs are as important as apples and honey to celebrate Rosh Hashanah, the Jewish New Year. The Bay Area has a bevy of bakeries (including gluten-free) making these festive treats. Here's a list of 10 where you can find them.",
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"description": "Honey cake and round challahs are as important as apples and honey to celebrate Rosh Hashanah, the Jewish New Year. The Bay Area has a bevy of bakeries (including gluten-free) making these festive treats. Here's a list of 10 where you can find them.",
"title": "For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too) | KQED",
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"headline": "For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My grandmother swore the secret to her moist Rosh Hashanah honey cake was the black cherry soda she added to the batter. Although I never discovered the origin of her quirky recipe, I have often recreated it to feel close to her memory.\u003c/p>\n\u003cp>This year, if I don’t have time to bake, no worries, as there’s a bevy of bakeries preparing classic treats to celebrate the Jewish New Year 5778 that begins the night of September 20. The traditional way to usher in Rosh Hashanah is with apple slices dipped in honey, signifying a wish for a sweet year ahead. Honey also has a starring role in dark, spiced honey cake, while the apples, which are believed to have healing properties, find their way into various cakes and baked goods. The third member of the edible holiday triumvirate is a round challah, whose circular shape symbolizes the cycle of life. Its chubby braided coils are variously described as a “turban,” “ring,” \"spiral\" or “crown.” The round loaves can be plain, studded with raisins or sprinkled with seeds or nuts.\u003c/p>\n\u003cfigure id=\"attachment_120615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120615\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg\" alt=\"Dipping apple slices in honey is the traditional way to wish for a sweet year ahead.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dipping apple slices in honey is the traditional way to wish for a sweet year ahead. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jewish culture is by no means the only one to link eating sweet things with ensuring a new year filled with sweetness. A similarly optimistic coupling of food and future is enjoyed in New Year dishes from \u003ca href=\"https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/\">Japan\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet\">Vietnam\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats\">Persian Norooz\u003c/a>, to mention only a few. Among the multitude of \u003ca href=\"http://www.latimes.com/projects/la-fo-chinese-new-year-2017/\">meaningful dishes prepared for Chinese New Year\u003c/a>, \u003cem>\u003ca href=\"https://www.chinahighlights.com/travelguide/chinese-food/chinese-new-year-cake.htm\">nian gao \u003c/a>(\u003c/em>\u003cem>higher year\u003c/em>\u003cem>)\u003c/em> is a round, glutinous rice flour cake often decorated by an auspicious character for \"prosperity.\"\u003c/p>\n\u003ch2>Where to find Rosh Hashanah Cakes and Challah in the Bay Area\u003c/h2>\n\u003cp>Although many outlets will have these special breads and cakes available from two days up to a week, to avoid disappointment, it’s a good idea to pre-order, either in person, online or by phone, depending on each store’s preference. Some of the bakeries listed below also have several locations, so it’s best to check directly with the one you are planning to visit.\u003c/p>\n\u003cfigure id=\"attachment_120616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120616\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg\" alt='Acme turban challah with raisins (you can see why they call it a \"turban\")' width=\"1920\" height=\"1645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1020x874.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1180x1011.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-960x823.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-520x446.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme turban challah with raisins (you can see why they call it a \"turban\") \u003ccite>(Courtesy Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.acmebread.com/locations\">Acme Bread\u003c/a>, Berkeley and San Francisco\u003c/h3>\n\u003cp>Turban Challahs, either plain or with raisins\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Berkeley Store\u003c/strong> – Available Sept. 19, 20, 21, 29. They say they are making “plenty” but if you want to be sure, go in person and pre-pay up till two days before you want it.\u003c/p>\n\u003cp>\u003cstrong>SF Ferry Building\u003c/strong> - Available Sept. 19, 20, 21, 29. They will have a few extra for retail sales, but you can go in, order and pre-pay up until noon the day before you want it.\u003c/p>\n\u003ch3>\u003ca href=\"https://www.arizmendibakery.com/\">Arizmendi\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Crown challah, either plain or raisin almond, and a honey tea cake loaf. Available Sept. 20 - 22 and 29 -30. Orders encouraged, call (415) 566-3117. Check with their other locations (San Rafael, Emeryville, Oakland) as each is independently owned.\u003c/p>\n\u003cfigure id=\"attachment_120617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg\" alt=\"Avi Edri, co-owner of Frena Bakery, with one of their honey cakes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avi Edri, co-owner of Frena Bakery, with one of their honey cakes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.frenabakery.com/\">Frena Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>The acclaim is rising for this new Kosher bakery’s Israeli street food: savory stuffed breads, jelly doughnuts and assorted baked goods.\u003c/p>\n\u003cp>In its first nine months, Frena has already attracted a diverse clientele to its SoMa bakery and will now celebrate its first Rosh Hashanah. Co-owner Avi Edri described the two kinds of honey cake they will feature, one made with coffee, the other with orange juice. Do order in advance, as he already has over 1000 pre-orders for honey cake from local schools and other groups.\u003c/p>\n\u003cfigure id=\"attachment_120618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120618\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg\" alt=\"Frena Bakery's traditional honey cake.\" width=\"1000\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-160x194.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-800x968.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-768x929.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-960x1162.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-240x290.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-375x454.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-520x629.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Frena Bakery's traditional honey cake. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since my family is from Eastern Europe (Ashkenazi) and Frena’s owners trace Moroccan, Libyan and Iraqi roots (Sephardic), I was curious whether honey cake was also part of Edri’s family tradition.\u003c/p>\n\u003cp>\"People always say it’s the traditional Rosh Hashanah sweet for Ashenazi Jews,\" agreed Edri, \"but my Libyan grandmother made it and told me she learned from her Libyan grandmother.”\u003c/p>\n\u003cp>Frena will also make round challahs, although not with raisins, which, Edri informed me, interfere with optimal rising. \"The round challah is a symbol for the circle of life,\" he said. \"And the repeating cycle of the year.\"\u003c/p>\n\u003cp>While honey cake is apparently universal for the holidays, Edri informed me that \u003cem>kugel\u003c/em> (a baked pudding or casserole) is definitely an Ashenazi taste. “My mom says it’s too sweet. Sephardics prefer savory baked things. One Rosh Hashanah tradition that is very Sephardic is a bowl of pomegranate seeds eaten with sugar or honey,” Edri told me. (An explanation is that pomegranates are thought to have 613 arils, the same number of commandments in the Torah.)\u003c/p>\n\u003cfigure id=\"attachment_120619\" class=\"wp-caption aligncenter\" style=\"max-width: 1750px\">\u003cimg class=\"size-full wp-image-120619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg\" alt=\"Variations on a spiral challah by Noe Valley Bakery.\" width=\"1750\" height=\"1167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg 1750w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-520x347.jpg 520w\" sizes=\"(max-width: 1750px) 100vw, 1750px\">\u003cfigcaption class=\"wp-caption-text\">Variations on a spiral challah by Noe Valley Bakery. \u003ccite>(Courtesy Noe Valley Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://noevalleybakery.com/collections/rosh-hashanah\">Noe Valley Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Spiral challah, plain or topped with poppy or sesame seeds, Raisin challah topped with almonds. Honey cake, a moist spice cake made with earl grey tea and bourbon and an apple streusel cake.\u003c/p>\n\u003cp>Orders can be placed anytime and picked up at either of the bakery’s locations (Noe Valley and West Portal) between Sept 20-30.\u003c/p>\n\u003cfigure id=\"attachment_120620\" class=\"wp-caption aligncenter\" style=\"max-width: 1152px\">\u003cimg class=\"size-full wp-image-120620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg\" alt=\"Challah with golden raisins by Wise Sons Deli\" width=\"1152\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-960x600.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-520x325.jpg 520w\" sizes=\"(max-width: 1152px) 100vw, 1152px\">\u003cfigcaption class=\"wp-caption-text\">Challah with golden raisins by Wise Sons Deli \u003ccite>(Courtesy Wise Sons Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://wisesonsdeli.com/catering/highholidays/\">Wise Sons Deli\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Round raisin challah, from September 18 to the end of Yom Kippur (September 29-30) at all their locations, plus their retails partners, including Bi-rite Markets, Rainbow Grocery and Good Eggs.\u003c/p>\n\u003cfigure id=\"attachment_120621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg\" alt=\"Honey cake and apple upside down cake by Hana from Saul's.\" width=\"1920\" height=\"1860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-800x775.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-768x744.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1020x988.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1180x1143.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-960x930.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-375x363.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-520x504.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honey cake and apple upside down cake by Hana from Saul's. \u003ccite>(Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the East Bay, three venerable spots happen to share the same stretch of North Berkeley’s Shattuck Avenue:\u003c/p>\n\u003ch3>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s Restaurant and Delicatessen\u003c/a>, Berkeley\u003c/h3>\n\u003cp>Besides selling Acme’s turban challah, Saul’s features its own dessert creations: traditional moist honey cake and an upside down apple sponge cake are made by an Israeli baker named Hana. And Saul’s Executive chef and co-owner Peter Levitt adds his own spin on a “not-too-sweet apple noodle kugel” (maybe Avi Edri’s mother would even approve). All are available for pick-up Sept 20-21, which are the nights when Saul’s also serves an entire Rosh Hashanah dinner. \u003ca href=\"http://www.saulsdeli.com/rosh-hashanah/\">See menu\u003c/a>. Pre-order/reserve to be sure.\u003c/p>\n\u003ch3>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, Berkeley\u003c/h3>\n\u003cp>The cheese shop and bakery is the (older) sister store to the legendary Cheese Board Pizzeria. The collective is celebrating its 50\u003csup>th\u003c/sup> year and has been making round turban fruited challahs for Rosh Hashanah for the last 45, with dried apricots, golden raisins and currants. Choice of topping: plain, poppy seeds, or mixed seeds. Available Sept. 20, 21 and 29. Order by phone only (510) 549-3183.\u003c/p>\n\u003cfigure id=\"attachment_120622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg\" alt=\"Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.massespastries.com/\">Masse’s Pastries\u003c/a>, Berkeley\u003c/h3>\n\u003cp>If you are looking for something with a little more elegance, master pastry chef Paul Masse’s edible artwork may fill the bill. He trained in New York, worked in Switzerland and opened his intimate, stylish bakery 20 years ago. Paul and wife Marcia are committed to reflecting the cultural diversity of their North Berkeley neighborhood. Their creations honor a calendar full of holidays, from firecracker cakes for Lunar New Year to pomegranate cakes for Yalda, the Persian winter solstice celebration.\u003c/p>\n\u003cp>For Rosh Hashanah, Paul makes several items, including a spiced honey cake (recipe courtesy of a customer's mother in New Jersey), which he studs with pecans and orange slices, and a glazed apple frangipane tart with a hazelnut sablé crust. An apple walnut torte features a walnut sponge cake, caramelized apple compote and cinnamon mascarpone Bavarian crème. Heavenly layers, light as a cloud, and it’s also gluten-free! All cakes will be available starting Sept. 16, until the end of the month. Order by phone (510) 649-1004.\u003c/p>\n\u003cp>Speaking of gluten-free, if you need a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/30/5-dedicated-gluten-free-bakeries-around-the-bay-area/\">\u003cstrong>“Dedicated Gluten Free Bakery”\u003c/strong>\u003c/a> here are two that make Rosh Hashanah treats:\u003c/p>\n\u003ch3>\u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a>, Oakland and San Francisco\u003c/h3>\n\u003cp>Mariposa's G/F honey cake in a bundt spiral, topped with toasted almonds, available Sept. 14-21 and round challah available Sept. 19-21. They also do mail orders all over the country, if you want to send a loved one a G/F Rosh Hashanah treat.\u003c/p>\n\u003cfigure id=\"attachment_120623\" class=\"wp-caption aligncenter\" style=\"max-width: 907px\">\u003cimg class=\"size-full wp-image-120623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg\" alt=\"Mariposa's G/F honey bundt cake.\" width=\"907\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg 907w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-520x391.jpg 520w\" sizes=\"(max-width: 907px) 100vw, 907px\">\u003cfigcaption class=\"wp-caption-text\">Mariposa's G/F honey bundt cake. \u003ccite>(Courtesy Mariposa Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://flourcraftbakery.com/\"> Flour Craft Bakery\u003c/a>, San Anselmo\u003c/h3>\n\u003cp>Owner and pastry chef Heather Hardcastle will make G/F large and small round challahs, and an apple and honey galette, Available Sept. 20-22.\u003c/p>\n\u003cp>Perusing the swarm of honey cake recipes, I am struck by a revelation: they each contain a wet, \"wild card.\" Besides the conventional cake ingredients of honey, flour, oil, spices and eggs, there is a variable fluid: sometimes coffee, tea, orange juice and/or whiskey or bourbon. My grandmother’s black cherry soda is just the liquid outlier that made her honey cake quintessentially hers!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cb>L'Shanah Tovah!\u003c/b>\u003c/em> (Happy New Year)!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>With the bounty and the heat of late summer cresting, Sonoma Magazine's Dining Editor \u003ca href=\"http://www.sonomamag.com/biteclub/\">Heather Irwin\u003c/a> finds outdoor spots in which to cool down, beer up and enjoy the best of harvest season. Also: Seasonal doughnuts, boozy cupcakes and Bangkok in Sebastopol.\u003c/p>\n\u003ch2>Amy’s Wicked Slush, Healdsburg\u003c/h2>\n\u003cp>Locals are lining up in droves to get a taste of something wicked in Healdsburg.\u003c/p>\n\u003cp>Just in time for summer, Boston native Amy Covin has opened Amy’s Wicked Slush just steps from the Russian River — bringing an icy sweet treat of her childhood to Sonoma County.\u003c/p>\n\u003cp>What’s a slush? Unless you’re from the East Coast, you probably have no idea. Think of this iconic New England dessert as Icee meets sorbet meets shave ice. Available in sizes from pipsqueak to “there’s no way you can eat that, bro,” slush is properly eaten with a spoon rather than a straw. Expect to find yourself with a wicked good melty mess on your hands halfway in.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120472,120474,120473\"]\u003c/p>\n\u003cp>But Wicked Slush is no mere ice cream shack. It’s more of an ode to Amy’s favorite New England foods, featuring nearly a dozen flavors of slush (mango and cherry to classic lemon) along with freshly made bagels and Italian subs that are straight from the North End of Boston.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ah, the bagels! These are seriously good ones that don’t turn into a pile of crumbs when you cut them. It’s one of the only things we miss terribly about New York City.\u003c/p>\n\u003cp>And the Italian subs! Piles of mortadella, capicola, “hots” and not a dab of mustard in sight with a perfect hoagie roll. Bad delis have given this classic a bad name. The “half,” however, is bigger than your arm, and you’ll likely eat the whole thing. The whole is… well, bring a team to help you.\u003c/p>\n\u003cp>Wicked Slush didn’t happen by chance. Covin worked with local BurtoNZ Bakery in Windsor for three months to get the Italian hoagie rolls and boiled/baked bagels as authentic as possible. For the sandwiches, she used the power of persuasion and a whole lot of charm to get the secret recipes from the biggest names in Boston’s deli scene. And Covin can be very persuasive.\u003c/p>\n\u003cp>“This is just street food,” says the former CPA (she worked this tax season while opening the slush spot) and president of Healdsburg’s Prune Packers baseball team.\u003c/p>\n\u003cp>Though she had no real interest in a restaurant, after a string of tragedies that included her home burning to the ground and her daughter being seriously injured in a car accident, Covin was ready to leave her desk job and enjoy life a little more.\u003c/p>\n\u003cp>Sitting on the deck of Wicked Slush in a T-shirt, her fingers slush-stained as she holds her 2-month-old grandson, she’s clearly found her bliss. For the 55-year-old, that even includes pulling all-nighters jamming to Bruce Springsteen and making slush for the next day. That, and teaching high school kids she mentors how to properly make a dip cone.\u003c/p>\n\u003cp>“Usually on their fourth try they get it,” she says. But not without a few mishaps along the way.\u003c/p>\n\u003cp>With her son Benny as general manager and most of her other family members, including her dad and her husband, helping out, there’s a cheerful kind of insanity as lines begin to form even on an early Tuesday afternoon. “We were lucky to survive the first week,” she laughs.\u003c/p>\n\u003cp>Covin is currently working on her Wicked Wagon, a mobile slush truck for events and deliveries that will let the rest of Sonoma County taste a bit of Wicked.\u003c/p>\n\u003cp>\u003cstrong>13840 Healdsburg Ave., Healdsburg, 707-431-9253, \u003ca href=\"http://wickedslush.com/\">wickedslush.com\u003c/a>. Dog- and kid-friendly.\u003c/strong>\u003c/p>\n\u003ch2>Trading Post, Cloverdale\u003c/h2>\n\u003cp>After ownership changes last winter, new chef-owner Erik Johnson and baker Aaron Arabian are seriously ready for a close-up on their garden-to-table concept in the emerging culinary destination of Cloverdale. With late summer’s bountiful days upon us, there’s no better time to go.\u003c/p>\n\u003cp>The menu, in part, revolves around Ronnie’s Garden, the restaurant’s own culinary plot. Restaurant gardener Ron Ferrato’s Instagram account (@ferratosgarden) hosts a rainbow of lettuces, daikon, peas and whatever else is popping at the moment. That translates in the daily “Ronnie’s garden” ($8) plate of the morning’s vegetables, “prepared on a whim.” Don’t miss it. Our version included a lightly dressed salad of pea shoots, radish, chamomile-soaked carrots, pickled strawberries and daikon with house-made ricotta with black sesame seeds.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120484,120485,120486\"]\u003c/p>\n\u003cp>The Trading Post bread basket ($6) is a signature, with a daily selection of baker Arabian’s painstakingly made, always insanely delicious breads with house-cultured butters. Not your usual sad basket of dried-out baguettes, but Parmesan focaccia, wheat bread, sourdough and a hearty seeded wheat. You’ll want to leave with a loaf or two.\u003c/p>\n\u003cp>As seasons change, so will the menu, but there’s always a daily tartine, half roast chicken that’s juicier than a telenovela and duck fat potato tots that will make you weep with happiness. There are burgers and a flat iron steak for more traditional eaters, and a three-course midweek market menu is available for $30 per person on Wednesdays. Don’t miss the small takeout counter with breads, cookies and tarts.\u003c/p>\n\u003cp>\u003cstrong>102 S. Cloverdale Blvd., Cloverdale, 707-894-6483, \u003ca href=\"http://thepostcloverdale.com/\">thepostcloverdale.com\u003c/a>\u003c/strong>\u003c/p>\n\u003ch2>City Garden Doughnuts, Santa Rosa\u003c/h2>\n\u003cp>These aren’t workaday donuts or wacky cereal-coated marshmallow-dipped curiosities that are more fun to look at than eat. Instead, City Garden takes a more subtle approach, using intensely flavored glazes made with fresh fruit (the lemon glaze is perfectly pucker-worthy) and chocolate atop pillowy brioche.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120487,120483,120470\"]\u003c/p>\n\u003cp>Owner Alan McCandless said he planned to either open a donut shop or a hamburger place. Or maybe a pizzeria. Donuts won, and over the last six months he created City Garden Doughnuts — named for the 1860sera Santa Rosa public garden that once stood nearby. Must-tries include the lemon, pepper and pistachio Santa Barbara donut; the maple bacon combo (made with Hobbs bacon) that’s a taste of Sunday morning any day of the week; orange-glazed with fresh orange juice and zest; strawberry-glazed; and Guittard chocolate with sea salt. Scones aren’t usually worth the calories, but City Garden’s “Hobbs” scone is (and we don’t say this lightly) the best scone we’ve ever had.\u003c/p>\n\u003cp>Unlike the dusty hockey pucks we’ve had at too many places, this version falls apart like a stood-up prom date, but with a whole lot of bacon, Vella cheddar and green onion inside. Need a glucose stabilizer after all that yummy? City Garden Doughnuts’ Harney and Sons Cinnamon Spice Nitro Ice Tea is our official drink of the summer — made with three types of cinnamon, no sugar and a flavor that slaps your taste buds awake.\u003c/p>\n\u003cp>\u003cstrong>1200 Fourth St., Santa Rosa, 707-595-1932, \u003ca href=\"http://facebook.com/CityGardenDoughnuts\">facebook.com/CityGardenDoughnuts\u003c/a>\u003c/strong>\u003c/p>\n\u003ch2>Brewster’s Beer Garden, Petaluma\u003c/h2>\n\u003cp>BBQ and brews are the focus at this 350-seat outdoor beer garden in the heart of downtown Petaluma. Having tasted some of the very best — and very worst — barbecue that Sonoma County has to offer, we give Brewster’s high marks for flavor and technique. When it’s been a good long while since you’ve had a barbecued rib that actually falls off the bone without the use of a knife/hacksaw/gnawing, Brewster’s will be welcome relief — with smoky, saucy pork that acquiesces like a Georgia peach in August.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120477,120476,120475\"]\u003c/p>\n\u003cp>To avoid starting a civil war between ’quethusiasts, chef Chris Beerman makes a solid Texas-style beef brisket, St. Louis-style pork ribs and even smoked Korean short ribs.\u003c/p>\n\u003cp>Even though there are also smoked beets, smoked wings, smoky pork belly, a smoky mezcal cocktail and smoked tea leaves, don’t bank on Brewster’s being just a barbecue spot. Modern comfort classics include his signature onion ring-topped mac and cheese, fried chicken sandwich and chocolate brownie sundae.\u003c/p>\n\u003cp>The space is immense, with a plethora of picnic-style tables that are great for a group, or if you’re interested in being social. There’s a bocce court for grownups and a kids’ area to let the tots go nuts. Brunch, served on Saturday and Sunday, and an abbreviated lunch menu start at 11:30 a.m. and go until 5 p.m., when the larger dinner menu emerges. A children’s menu features chicken fingers and other tasty kid grub. Dogs are welcome, and there are weekly music events Friday through Sunday. Every other Thursday is Bluegrass and Bourbon.\u003c/p>\n\u003cp>This busy restaurant can get crowded, and service can range from enthusiastic to dismissive depending on the time of day and staffing. Plating can also get a little haphazard when the kitchen is really humming. Finding the restaurant is tricky, since there’s not much signage from the street. Just follow your nose.\u003c/p>\n\u003cp>\u003cstrong>229 Water St. N., Petaluma, 707-981-8330, \u003ca href=\"http://brewstersbeergarden.com/\">brewstersbeergarden.com\u003c/a>\u003c/strong>\u003c/p>\n\u003ch2>Bump City Bakery, Petaluma\u003c/h2>\n\u003cp>The transition from fish biologist to baker isn’t as crazy as it might seem, according to Bump City Bakery’s Emily Floyd.\u003c/p>\n\u003cp>The cupcake, pie and cookie baker who used to spend her days studying the habitats of local fish now uses her science background as a basis for creating delicious gluten-free and vegan goodies. If you’ve ever tried to swap out typical baking ingredients with things like amaranth powder, rice flour, coconut milk and nut butters, you know gluten-free and vegan cooking is an exact science. Too much of one thing or not enough of another can make the mix grainy, or too dense, or just plain yucky. A biology and science background helps her tinker and experiment with foundational ingredients to get things just right.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120468,120466,120467\"]\u003c/p>\n\u003cp>Just right also means spiking most of her cupcakes with a little booze (rum, Bailey’s, Campari, gin, bourbon or brandy) and calling them “Drunken Cupcakes.” Though the flavors change up, we downed almost three cupcakes in a single sitting: Irish Car Bomb (chocolate cake with Jameson, Bailey’s buttercream and chocolate sprinkles); Orange Creamsicle (nonalcoholic) and our very favorite, the Dark and Stormy with ginger-beer cake, dark rum and lime buttercream.\u003c/p>\n\u003cp>Not all of Floyd’s cupcakes are on a bender, with flavors like raspberry cheesecake, chocolate chocolate and vanilla vanilla, along with Creamsicle and whatever else she comes up with. Floyd also makes vegan cookies like Peanut Butter Cup, oatmeal raisin walnut, chocolate chip oatmeal and Salty Date with dates, pecans, almonds and chocolate chips. Rye Pecan Pie with Bulleit rye whiskey and key lime pies are available to order.\u003c/p>\n\u003cp>\u003cstrong>122 American Alley, Suite B, Petaluma, 707-888-9026, \u003ca href=\"http://bumpcitybakery.com/\">bumpcitybakery.com\u003c/a>\u003c/strong>\u003c/p>\n\u003ch2>Khom Loi Pop-Up, Sebastopol\u003c/h2>\n\u003cp>At the Khom Loi Thai pop-up in Sebastopol, there’s nothing shy or demure about the spicy, sweet, sour flavors of East Asia\u003cbr>\non the plate. The fire in my face, complete with watering eyes and running nose, makes that abundantly clear. Ramen Gaijin owners Matthew Williams and Moishe Hahn-Shuman — who started their own ramen shop as a pop-up several years ago at Woodfour Brewing — are hosting a handful of summer dinners inspired by travels in Northern Thailand and Laos. The food focuses on Chiang Mai and nearby Laos, with nods to Central and Southern Thailand.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120482,120480,120479\"]\u003c/p>\n\u003cp>Packed to capacity on a warm summer night, the restaurant temps were already feeling a little bit Bangkokish. But a brisk housemade Thai Iced Tea and cocktail king Scott Beattie’s Tiger Uppercut (house coconut-fat washed rum, lime, coconut milk, raw ginger, Thai herbs) loaded with ice in a handmade pottery cup was as welcome as a cold shower.\u003c/p>\n\u003cp>The first Khom Loi menu included tiny bamboo baskets of sticky rice (khao niaw, $3), and cold green papaya salad with braised octopus (som tam plahmuk, $13) that made us remember why we love this grated mixture of sour papaya, beans, cherry tomatoes, dried shrimp, fish sauce, lime and not-fooling-around chiles.\u003c/p>\n\u003cp>We also couldn’t get enough of the charcoal grilled mushroom salad (het paa nom tok, $12) with a punch of mint and fish sauce, lemongrass and toasted rice powder. As an entrée, the standout was Chiang Mai-style yellow curry (khoa soi gai, $14) that’s a soothing, creamy foil to the heat of spicier dishes. With slippery noodles, coconut milk, chicken and chili sauce, you’ll be lapping at the bottom of the bowl within minutes. Menus will change over the course of the pop-ups, which are twice monthly. Check out \u003ca href=\"http://ramengaijin.com/\">ramengaijin.com\u003c/a> for details on upcoming events.\u003c/p>\n\u003cp>\u003cstrong>6948 Sebastopol Ave., Sebastopol, 707-827-3609, \u003ca href=\"http://ramengaijin.com/\">ramengaijin.com\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-restaurants-sonoma/\">Sonomamag.com\u003c/a>\u003c/em> \u003c/p>\n\n",
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"excerpt": "With the bounty and the heat of late summer cresting, Sonoma Magazine’s Dining Editor Heather Irwin finds outdoor spots in which to cool down, beer up and enjoy the best of harvest season. Also: Seasonal doughnuts, boozy cupcakes and Bangkok in Sebastopol.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the bounty and the heat of late summer cresting, Sonoma Magazine's Dining Editor \u003ca href=\"http://www.sonomamag.com/biteclub/\">Heather Irwin\u003c/a> finds outdoor spots in which to cool down, beer up and enjoy the best of harvest season. Also: Seasonal doughnuts, boozy cupcakes and Bangkok in Sebastopol.\u003c/p>\n\u003ch2>Amy’s Wicked Slush, Healdsburg\u003c/h2>\n\u003cp>Locals are lining up in droves to get a taste of something wicked in Healdsburg.\u003c/p>\n\u003cp>Just in time for summer, Boston native Amy Covin has opened Amy’s Wicked Slush just steps from the Russian River — bringing an icy sweet treat of her childhood to Sonoma County.\u003c/p>\n\u003cp>What’s a slush? Unless you’re from the East Coast, you probably have no idea. Think of this iconic New England dessert as Icee meets sorbet meets shave ice. Available in sizes from pipsqueak to “there’s no way you can eat that, bro,” slush is properly eaten with a spoon rather than a straw. Expect to find yourself with a wicked good melty mess on your hands halfway in.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Wicked Slush is no mere ice cream shack. It’s more of an ode to Amy’s favorite New England foods, featuring nearly a dozen flavors of slush (mango and cherry to classic lemon) along with freshly made bagels and Italian subs that are straight from the North End of Boston.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ah, the bagels! These are seriously good ones that don’t turn into a pile of crumbs when you cut them. It’s one of the only things we miss terribly about New York City.\u003c/p>\n\u003cp>And the Italian subs! Piles of mortadella, capicola, “hots” and not a dab of mustard in sight with a perfect hoagie roll. Bad delis have given this classic a bad name. The “half,” however, is bigger than your arm, and you’ll likely eat the whole thing. The whole is… well, bring a team to help you.\u003c/p>\n\u003cp>Wicked Slush didn’t happen by chance. Covin worked with local BurtoNZ Bakery in Windsor for three months to get the Italian hoagie rolls and boiled/baked bagels as authentic as possible. For the sandwiches, she used the power of persuasion and a whole lot of charm to get the secret recipes from the biggest names in Boston’s deli scene. And Covin can be very persuasive.\u003c/p>\n\u003cp>“This is just street food,” says the former CPA (she worked this tax season while opening the slush spot) and president of Healdsburg’s Prune Packers baseball team.\u003c/p>\n\u003cp>Though she had no real interest in a restaurant, after a string of tragedies that included her home burning to the ground and her daughter being seriously injured in a car accident, Covin was ready to leave her desk job and enjoy life a little more.\u003c/p>\n\u003cp>Sitting on the deck of Wicked Slush in a T-shirt, her fingers slush-stained as she holds her 2-month-old grandson, she’s clearly found her bliss. For the 55-year-old, that even includes pulling all-nighters jamming to Bruce Springsteen and making slush for the next day. That, and teaching high school kids she mentors how to properly make a dip cone.\u003c/p>\n\u003cp>“Usually on their fourth try they get it,” she says. But not without a few mishaps along the way.\u003c/p>\n\u003cp>With her son Benny as general manager and most of her other family members, including her dad and her husband, helping out, there’s a cheerful kind of insanity as lines begin to form even on an early Tuesday afternoon. “We were lucky to survive the first week,” she laughs.\u003c/p>\n\u003cp>Covin is currently working on her Wicked Wagon, a mobile slush truck for events and deliveries that will let the rest of Sonoma County taste a bit of Wicked.\u003c/p>\n\u003cp>\u003cstrong>13840 Healdsburg Ave., Healdsburg, 707-431-9253, \u003ca href=\"http://wickedslush.com/\">wickedslush.com\u003c/a>. Dog- and kid-friendly.\u003c/strong>\u003c/p>\n\u003ch2>Trading Post, Cloverdale\u003c/h2>\n\u003cp>After ownership changes last winter, new chef-owner Erik Johnson and baker Aaron Arabian are seriously ready for a close-up on their garden-to-table concept in the emerging culinary destination of Cloverdale. With late summer’s bountiful days upon us, there’s no better time to go.\u003c/p>\n\u003cp>The menu, in part, revolves around Ronnie’s Garden, the restaurant’s own culinary plot. Restaurant gardener Ron Ferrato’s Instagram account (@ferratosgarden) hosts a rainbow of lettuces, daikon, peas and whatever else is popping at the moment. That translates in the daily “Ronnie’s garden” ($8) plate of the morning’s vegetables, “prepared on a whim.” Don’t miss it. Our version included a lightly dressed salad of pea shoots, radish, chamomile-soaked carrots, pickled strawberries and daikon with house-made ricotta with black sesame seeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Trading Post bread basket ($6) is a signature, with a daily selection of baker Arabian’s painstakingly made, always insanely delicious breads with house-cultured butters. Not your usual sad basket of dried-out baguettes, but Parmesan focaccia, wheat bread, sourdough and a hearty seeded wheat. You’ll want to leave with a loaf or two.\u003c/p>\n\u003cp>As seasons change, so will the menu, but there’s always a daily tartine, half roast chicken that’s juicier than a telenovela and duck fat potato tots that will make you weep with happiness. There are burgers and a flat iron steak for more traditional eaters, and a three-course midweek market menu is available for $30 per person on Wednesdays. Don’t miss the small takeout counter with breads, cookies and tarts.\u003c/p>\n\u003cp>\u003cstrong>102 S. Cloverdale Blvd., Cloverdale, 707-894-6483, \u003ca href=\"http://thepostcloverdale.com/\">thepostcloverdale.com\u003c/a>\u003c/strong>\u003c/p>\n\u003ch2>City Garden Doughnuts, Santa Rosa\u003c/h2>\n\u003cp>These aren’t workaday donuts or wacky cereal-coated marshmallow-dipped curiosities that are more fun to look at than eat. Instead, City Garden takes a more subtle approach, using intensely flavored glazes made with fresh fruit (the lemon glaze is perfectly pucker-worthy) and chocolate atop pillowy brioche.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Owner Alan McCandless said he planned to either open a donut shop or a hamburger place. Or maybe a pizzeria. Donuts won, and over the last six months he created City Garden Doughnuts — named for the 1860sera Santa Rosa public garden that once stood nearby. Must-tries include the lemon, pepper and pistachio Santa Barbara donut; the maple bacon combo (made with Hobbs bacon) that’s a taste of Sunday morning any day of the week; orange-glazed with fresh orange juice and zest; strawberry-glazed; and Guittard chocolate with sea salt. Scones aren’t usually worth the calories, but City Garden’s “Hobbs” scone is (and we don’t say this lightly) the best scone we’ve ever had.\u003c/p>\n\u003cp>Unlike the dusty hockey pucks we’ve had at too many places, this version falls apart like a stood-up prom date, but with a whole lot of bacon, Vella cheddar and green onion inside. Need a glucose stabilizer after all that yummy? City Garden Doughnuts’ Harney and Sons Cinnamon Spice Nitro Ice Tea is our official drink of the summer — made with three types of cinnamon, no sugar and a flavor that slaps your taste buds awake.\u003c/p>\n\u003cp>\u003cstrong>1200 Fourth St., Santa Rosa, 707-595-1932, \u003ca href=\"http://facebook.com/CityGardenDoughnuts\">facebook.com/CityGardenDoughnuts\u003c/a>\u003c/strong>\u003c/p>\n\u003ch2>Brewster’s Beer Garden, Petaluma\u003c/h2>\n\u003cp>BBQ and brews are the focus at this 350-seat outdoor beer garden in the heart of downtown Petaluma. Having tasted some of the very best — and very worst — barbecue that Sonoma County has to offer, we give Brewster’s high marks for flavor and technique. When it’s been a good long while since you’ve had a barbecued rib that actually falls off the bone without the use of a knife/hacksaw/gnawing, Brewster’s will be welcome relief — with smoky, saucy pork that acquiesces like a Georgia peach in August.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To avoid starting a civil war between ’quethusiasts, chef Chris Beerman makes a solid Texas-style beef brisket, St. Louis-style pork ribs and even smoked Korean short ribs.\u003c/p>\n\u003cp>Even though there are also smoked beets, smoked wings, smoky pork belly, a smoky mezcal cocktail and smoked tea leaves, don’t bank on Brewster’s being just a barbecue spot. Modern comfort classics include his signature onion ring-topped mac and cheese, fried chicken sandwich and chocolate brownie sundae.\u003c/p>\n\u003cp>The space is immense, with a plethora of picnic-style tables that are great for a group, or if you’re interested in being social. There’s a bocce court for grownups and a kids’ area to let the tots go nuts. Brunch, served on Saturday and Sunday, and an abbreviated lunch menu start at 11:30 a.m. and go until 5 p.m., when the larger dinner menu emerges. A children’s menu features chicken fingers and other tasty kid grub. Dogs are welcome, and there are weekly music events Friday through Sunday. Every other Thursday is Bluegrass and Bourbon.\u003c/p>\n\u003cp>This busy restaurant can get crowded, and service can range from enthusiastic to dismissive depending on the time of day and staffing. Plating can also get a little haphazard when the kitchen is really humming. Finding the restaurant is tricky, since there’s not much signage from the street. Just follow your nose.\u003c/p>\n\u003cp>\u003cstrong>229 Water St. N., Petaluma, 707-981-8330, \u003ca href=\"http://brewstersbeergarden.com/\">brewstersbeergarden.com\u003c/a>\u003c/strong>\u003c/p>\n\u003ch2>Bump City Bakery, Petaluma\u003c/h2>\n\u003cp>The transition from fish biologist to baker isn’t as crazy as it might seem, according to Bump City Bakery’s Emily Floyd.\u003c/p>\n\u003cp>The cupcake, pie and cookie baker who used to spend her days studying the habitats of local fish now uses her science background as a basis for creating delicious gluten-free and vegan goodies. If you’ve ever tried to swap out typical baking ingredients with things like amaranth powder, rice flour, coconut milk and nut butters, you know gluten-free and vegan cooking is an exact science. Too much of one thing or not enough of another can make the mix grainy, or too dense, or just plain yucky. A biology and science background helps her tinker and experiment with foundational ingredients to get things just right.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just right also means spiking most of her cupcakes with a little booze (rum, Bailey’s, Campari, gin, bourbon or brandy) and calling them “Drunken Cupcakes.” Though the flavors change up, we downed almost three cupcakes in a single sitting: Irish Car Bomb (chocolate cake with Jameson, Bailey’s buttercream and chocolate sprinkles); Orange Creamsicle (nonalcoholic) and our very favorite, the Dark and Stormy with ginger-beer cake, dark rum and lime buttercream.\u003c/p>\n\u003cp>Not all of Floyd’s cupcakes are on a bender, with flavors like raspberry cheesecake, chocolate chocolate and vanilla vanilla, along with Creamsicle and whatever else she comes up with. Floyd also makes vegan cookies like Peanut Butter Cup, oatmeal raisin walnut, chocolate chip oatmeal and Salty Date with dates, pecans, almonds and chocolate chips. Rye Pecan Pie with Bulleit rye whiskey and key lime pies are available to order.\u003c/p>\n\u003cp>\u003cstrong>122 American Alley, Suite B, Petaluma, 707-888-9026, \u003ca href=\"http://bumpcitybakery.com/\">bumpcitybakery.com\u003c/a>\u003c/strong>\u003c/p>\n\u003ch2>Khom Loi Pop-Up, Sebastopol\u003c/h2>\n\u003cp>At the Khom Loi Thai pop-up in Sebastopol, there’s nothing shy or demure about the spicy, sweet, sour flavors of East Asia\u003cbr>\non the plate. The fire in my face, complete with watering eyes and running nose, makes that abundantly clear. Ramen Gaijin owners Matthew Williams and Moishe Hahn-Shuman — who started their own ramen shop as a pop-up several years ago at Woodfour Brewing — are hosting a handful of summer dinners inspired by travels in Northern Thailand and Laos. The food focuses on Chiang Mai and nearby Laos, with nods to Central and Southern Thailand.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Packed to capacity on a warm summer night, the restaurant temps were already feeling a little bit Bangkokish. But a brisk housemade Thai Iced Tea and cocktail king Scott Beattie’s Tiger Uppercut (house coconut-fat washed rum, lime, coconut milk, raw ginger, Thai herbs) loaded with ice in a handmade pottery cup was as welcome as a cold shower.\u003c/p>\n\u003cp>The first Khom Loi menu included tiny bamboo baskets of sticky rice (khao niaw, $3), and cold green papaya salad with braised octopus (som tam plahmuk, $13) that made us remember why we love this grated mixture of sour papaya, beans, cherry tomatoes, dried shrimp, fish sauce, lime and not-fooling-around chiles.\u003c/p>\n\u003cp>We also couldn’t get enough of the charcoal grilled mushroom salad (het paa nom tok, $12) with a punch of mint and fish sauce, lemongrass and toasted rice powder. As an entrée, the standout was Chiang Mai-style yellow curry (khoa soi gai, $14) that’s a soothing, creamy foil to the heat of spicier dishes. With slippery noodles, coconut milk, chicken and chili sauce, you’ll be lapping at the bottom of the bowl within minutes. Menus will change over the course of the pop-ups, which are twice monthly. Check out \u003ca href=\"http://ramengaijin.com/\">ramengaijin.com\u003c/a> for details on upcoming events.\u003c/p>\n\u003cp>\u003cstrong>6948 Sebastopol Ave., Sebastopol, 707-827-3609, \u003ca href=\"http://ramengaijin.com/\">ramengaijin.com\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-restaurants-sonoma/\">Sonomamag.com\u003c/a>\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Burning Man Food Tips: Nutritious Snacks for the Playa",
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"content": "\u003cp>I curiously open the lid of my blender and peer inside as a plume of green dust suddenly floats into my face and fills my nostrils, leading to an uncontrollable coughing fit. Dang! The dehydrated kale, chard and nettle leaf I made into a powder is meant to enter my mouth, not my nose, so I hurriedly replace the lid to save these valuable nutrients for the desert.\u003c/p>\n\u003cp>I have been cooking up some new culinary creations as I prepare for my fourth year attending \u003ca href=\"https://burningman.org/\">Burning Man\u003c/a>, the annual weeklong art festival in Black Rock Desert, Nevada. I am taking my pre-playa preparation to a whole new level, inspired by what I am learning at \u003ca href=\"https://www.baumancollege.org/programs/?gclid=EAIaIQobChMI1_f19-Lp1QIVBJR-Ch119AvFEAAYASAAEgJSPPD_BwE\">Bauman College\u003c/a> in Berkeley as I near the end of my studies to become a Holistic Nutritionist. In the last year I have also embarked on a journey to address some of my own chronic health issues and have found immense healing from eating in an intentional way and uncovering my triggering allergenic foods. There is no way I am going to let my new diet put a damper on my burn, so I have been spending extra time in the kitchen doing more holistic food preparation. (And I love a good food challenge, so bring it on.)\u003c/p>\n\u003cp>My sustenance in past years at Burning Man, like many people, has centered on peanut butter, trail mix and granola bars, which just won't fly anymore. I will be toting more greens, quality fat and protein and nutrient density in my 2010 Toyota Prius to this year’s burn.\u003c/p>\n\u003cp>\u003cstrong>I offer the following food tips and recipes\u003c/strong>, hoping others can benefit from my (slightly over the top) enthusiasm about healthy food and enjoy a more nutritious burn.\u003c/p>\n\u003cfigure id=\"attachment_120086\" class=\"wp-caption aligncenter\" style=\"max-width: 2360px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/bm2-1.jpg\" alt=\"Nutritious snacks for Burning Man\" width=\"2360\" height=\"1529\" class=\"size-full wp-image-120086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1.jpg 2360w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-960x622.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-520x337.jpg 520w\" sizes=\"(max-width: 2360px) 100vw, 2360px\">\u003cfigcaption class=\"wp-caption-text\">Nutritious snacks for Burning Man \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Seaweed\u003c/h2>\n\u003cp>Seaweed is cooling to the body, so it’s perfect for the hot desert climate. Eating seaweed is a great way to boost your nutrition at Burning Man since small servings can pack a nutritious punch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It is likely you will find yourself dripping in sweat at a disco daytime dance party, so seaweed can help you replenish the minerals that were lost in perspiration. Sea vegetables happen to be high in minerals like magnesium, potassium, calcium, manganese, B vitamins and folate.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nBring sheets of \u003ca href=\"https://en.wikipedia.org/wiki/Nori\">nori\u003c/a> seaweed and use them like tortillas for wraps. Sprinkle some salt and olive oil on cut up nori sheets as a “chip” alternative.\u003c/p>\n\u003cp>Get some \u003ca href=\"https://en.wikipedia.org/wiki/Palmaria_palmata\">dulse\u003c/a> flakes and sprinkle them on all your meals. Try adding \u003ca href=\"https://en.wikipedia.org/wiki/Chlorella\">chlorella\u003c/a> or \u003ca href=\"https://en.wikipedia.org/wiki/Spirulina_(dietary_supplement)\">spirulina\u003c/a> powder and some lemon juice to your coconut water for a nutrient dense refreshing beverage.\u003c/p>\n\u003ch2>Sardines\u003c/h2>\n\u003cp>Sardines are a playa power food. These fish are high in Omega-3 essential fatty acids which can help support the nervous system, brain function and mood. Sardines can also help reduce inflammation and nourish dry desert eyes and skin.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nTake 1 can of sardines, 1/2 avocado, 1/2 tsp lemon juice and some salt and pepper and mash them all together. Enjoy with some greens in nori wrap, tortilla or on a cracker.\u003c/p>\n\u003ch2>Chia Seeds\u003c/h2>\n\u003cp>These small seeds expand in liquid and are another excellent source of plant-based Omega-3 essential fatty acids. Chia seeds are also chock full of fabulous fiber which helps keep your stools healthy and regular. Making sure you are supporting your elimination pathways at Burning Man is super important! (especially when you may be putting some not-so-super-substances in your body) Get that sh*t outta there with some fiber and hydration.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nAdd a teaspoon of chia seeds to your coconut water, wait 15 minutes for them to expand and enjoy a hydrating beverage.\u003c/p>\n\u003cp>Make an easy chia pudding in a jar by combining a 1/4 cup chia seeds, 1 cup nut milk, 1/4 tsp cinnamon, 1 tbsp maple syrup and a splash of vanilla. Shake the jar vigorously and store in your cooler overnight for a delicious easy breakfast in the morning.\u003c/p>\n\u003ch2>DIY Electrolyte Beverage\u003c/h2>\n\u003cp>Your body has enough to worry about in the desert without dealing with the artificial dyes and fructose syrup in Gatorade. Make your own healthy electrolyte beverage to replenish those lost minerals.\u003c/p>\n\u003cp>\u003cstrong>How to make it:\u003c/strong>\u003cbr>\n1 quart of water, 1/4 tsp Himalayan salt, 1 tbsp maple syrup and juice from 1/2 a lemon. You can also try making it with herbal tea.\u003c/p>\n\u003ch3>Other Foods that Take a Little Bit More Pre-Playa Effort\u003c/h3>\n\u003ch2>DIY Green Powder\u003c/h2>\n\u003cp>Leafy greens are the holy grail of nutrition. We may be sick of hearing about the mega-hyped vegetable of the millennia, kale. But the rumors are true, this cruciferous queen is rich in vitamin K, A and C and will deeply nourish your cells to get you ready for more dancing. Making your own green powder is not only cheaper, but a great way to avoid ingredients that you may be sensitive to.\u003c/p>\n\u003cp>\u003cstrong>How to make it in a dehydrator:\u003c/strong>\u003cbr>\nDehydrate your choice of leafy greens such as chard, kale, collards and beet greens, for 10 hours at 125F or until they are crispy. I also like to include a 1/4 cup of dried nettles for their mineral boost. Pack the dried greens in your high speed blender (in a \u003ca href=\"https://www.vitamix.com/us/en_us/?cid=07-0063&coupon=07-0063&gclid=EAIaIQobChMIyq6hkObp1QIVWZ7ACh1N5QDDEAAYASAAEgKrDPD_BwE&gclsrc=aw.ds\">Vitamix\u003c/a>, if you have it) and blend on high for 3 minutes until it becomes powder. If the powder is still a bit chunky, transfer contents to a coffee grinder and blend until it reaches your desired texture.\u003c/p>\n\u003cp>\u003cstrong>How to eat it:\u003c/strong>\u003cbr>\nSprinkle 1 tsp-2 tbsp on any dish you eat on the playa from cup of noodles, to lentils. Mix a teaspoon in with your can of coconut water and lemon. (Note: this does taste quite green.)\u003c/p>\n\u003ch2>DIY Dehydrated Jerky\u003c/h2>\n\u003cp>I always make my own jerky because I can’t eat black pepper (I know, right, how do I eat anything ever?!) which is found in most jerkies (and basically everything else). Jerky using organic and pasture-raised meat is a great on-the-go protein to fuel you biking into the dawn. This is a link to a more elaborate \u003ca href=\"http://www.backcountrypaleo.com/gobble-up-some-turkey-jerky/\">recipe\u003c/a>.\u003c/p>\n\u003ch2>Raw Balls\u003c/h2>\n\u003cp>A blend of dried fruit and nuts or seeds of some kind is my alternative to a granola bar or dessert. I like this \u003ca href=\"http://www.leefromamerica.com/blog/2017/3/14/coconut-fat-balls\">recipe\u003c/a> using nuts and seeds or if you are nut/seed free (like me!) see recipe below:\u003c/p>\n\u003cp>\u003cem>Yield: 20, 1 inch balls\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup \u003ca href=\"https://www.glutenfreeliving.com/blog/what-is-tigernut-flour/\">tigernut flour\u003c/a>\u003c/li>\n\u003cli>6 pitted dates\u003c/li>\n\u003cli>2 tsp lime zest\u003c/li>\n\u003cli>2 tbsp lime juice\u003c/li>\n\u003cli>1/4 cup melted coconut oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>1/4 tsp cinnamon\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a food processor and blend until dough forms. Roll into small balls and store in a container.\u003c/p>\n\u003cul>\n\u003ch3>My favorite East Bay grocery stores to get my playa ingredients:\u003c/h3>\n\u003cli>\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.montereymarket.com/index.htm\">Monterey Market\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://naturalgrocery.com/\">Berkeley or El Cerrito Natural Foods\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a> (for their 50 pack of organic nori!)\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Disclaimer:\u003c/strong>\u003cbr>\n\u003cem>I hope you have a fabulous Burn and practice some magical self-care and nourishment. The information above should not be used to diagnose, treat, prevent or cure any disease or condition. All presented information is based on my opinion.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Sources:\u003c/strong>\n\u003cli>\u003ca href=\"https://www.amazon.com/Prescription-Nutritional-Healing-Fifth-Supplements/dp/1583334009\">Prescription for Nutritional Healing\u003c/a> by Phyllis A Balch\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\">The Encyclopedia of Healing Foods\u003c/a> by Michael Murray\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I curiously open the lid of my blender and peer inside as a plume of green dust suddenly floats into my face and fills my nostrils, leading to an uncontrollable coughing fit. Dang! The dehydrated kale, chard and nettle leaf I made into a powder is meant to enter my mouth, not my nose, so I hurriedly replace the lid to save these valuable nutrients for the desert.\u003c/p>\n\u003cp>I have been cooking up some new culinary creations as I prepare for my fourth year attending \u003ca href=\"https://burningman.org/\">Burning Man\u003c/a>, the annual weeklong art festival in Black Rock Desert, Nevada. I am taking my pre-playa preparation to a whole new level, inspired by what I am learning at \u003ca href=\"https://www.baumancollege.org/programs/?gclid=EAIaIQobChMI1_f19-Lp1QIVBJR-Ch119AvFEAAYASAAEgJSPPD_BwE\">Bauman College\u003c/a> in Berkeley as I near the end of my studies to become a Holistic Nutritionist. In the last year I have also embarked on a journey to address some of my own chronic health issues and have found immense healing from eating in an intentional way and uncovering my triggering allergenic foods. There is no way I am going to let my new diet put a damper on my burn, so I have been spending extra time in the kitchen doing more holistic food preparation. (And I love a good food challenge, so bring it on.)\u003c/p>\n\u003cp>My sustenance in past years at Burning Man, like many people, has centered on peanut butter, trail mix and granola bars, which just won't fly anymore. I will be toting more greens, quality fat and protein and nutrient density in my 2010 Toyota Prius to this year’s burn.\u003c/p>\n\u003cp>\u003cstrong>I offer the following food tips and recipes\u003c/strong>, hoping others can benefit from my (slightly over the top) enthusiasm about healthy food and enjoy a more nutritious burn.\u003c/p>\n\u003cfigure id=\"attachment_120086\" class=\"wp-caption aligncenter\" style=\"max-width: 2360px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/bm2-1.jpg\" alt=\"Nutritious snacks for Burning Man\" width=\"2360\" height=\"1529\" class=\"size-full wp-image-120086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1.jpg 2360w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-960x622.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-520x337.jpg 520w\" sizes=\"(max-width: 2360px) 100vw, 2360px\">\u003cfigcaption class=\"wp-caption-text\">Nutritious snacks for Burning Man \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Seaweed\u003c/h2>\n\u003cp>Seaweed is cooling to the body, so it’s perfect for the hot desert climate. Eating seaweed is a great way to boost your nutrition at Burning Man since small servings can pack a nutritious punch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It is likely you will find yourself dripping in sweat at a disco daytime dance party, so seaweed can help you replenish the minerals that were lost in perspiration. Sea vegetables happen to be high in minerals like magnesium, potassium, calcium, manganese, B vitamins and folate.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nBring sheets of \u003ca href=\"https://en.wikipedia.org/wiki/Nori\">nori\u003c/a> seaweed and use them like tortillas for wraps. Sprinkle some salt and olive oil on cut up nori sheets as a “chip” alternative.\u003c/p>\n\u003cp>Get some \u003ca href=\"https://en.wikipedia.org/wiki/Palmaria_palmata\">dulse\u003c/a> flakes and sprinkle them on all your meals. Try adding \u003ca href=\"https://en.wikipedia.org/wiki/Chlorella\">chlorella\u003c/a> or \u003ca href=\"https://en.wikipedia.org/wiki/Spirulina_(dietary_supplement)\">spirulina\u003c/a> powder and some lemon juice to your coconut water for a nutrient dense refreshing beverage.\u003c/p>\n\u003ch2>Sardines\u003c/h2>\n\u003cp>Sardines are a playa power food. These fish are high in Omega-3 essential fatty acids which can help support the nervous system, brain function and mood. Sardines can also help reduce inflammation and nourish dry desert eyes and skin.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nTake 1 can of sardines, 1/2 avocado, 1/2 tsp lemon juice and some salt and pepper and mash them all together. Enjoy with some greens in nori wrap, tortilla or on a cracker.\u003c/p>\n\u003ch2>Chia Seeds\u003c/h2>\n\u003cp>These small seeds expand in liquid and are another excellent source of plant-based Omega-3 essential fatty acids. Chia seeds are also chock full of fabulous fiber which helps keep your stools healthy and regular. Making sure you are supporting your elimination pathways at Burning Man is super important! (especially when you may be putting some not-so-super-substances in your body) Get that sh*t outta there with some fiber and hydration.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nAdd a teaspoon of chia seeds to your coconut water, wait 15 minutes for them to expand and enjoy a hydrating beverage.\u003c/p>\n\u003cp>Make an easy chia pudding in a jar by combining a 1/4 cup chia seeds, 1 cup nut milk, 1/4 tsp cinnamon, 1 tbsp maple syrup and a splash of vanilla. Shake the jar vigorously and store in your cooler overnight for a delicious easy breakfast in the morning.\u003c/p>\n\u003ch2>DIY Electrolyte Beverage\u003c/h2>\n\u003cp>Your body has enough to worry about in the desert without dealing with the artificial dyes and fructose syrup in Gatorade. Make your own healthy electrolyte beverage to replenish those lost minerals.\u003c/p>\n\u003cp>\u003cstrong>How to make it:\u003c/strong>\u003cbr>\n1 quart of water, 1/4 tsp Himalayan salt, 1 tbsp maple syrup and juice from 1/2 a lemon. You can also try making it with herbal tea.\u003c/p>\n\u003ch3>Other Foods that Take a Little Bit More Pre-Playa Effort\u003c/h3>\n\u003ch2>DIY Green Powder\u003c/h2>\n\u003cp>Leafy greens are the holy grail of nutrition. We may be sick of hearing about the mega-hyped vegetable of the millennia, kale. But the rumors are true, this cruciferous queen is rich in vitamin K, A and C and will deeply nourish your cells to get you ready for more dancing. Making your own green powder is not only cheaper, but a great way to avoid ingredients that you may be sensitive to.\u003c/p>\n\u003cp>\u003cstrong>How to make it in a dehydrator:\u003c/strong>\u003cbr>\nDehydrate your choice of leafy greens such as chard, kale, collards and beet greens, for 10 hours at 125F or until they are crispy. I also like to include a 1/4 cup of dried nettles for their mineral boost. Pack the dried greens in your high speed blender (in a \u003ca href=\"https://www.vitamix.com/us/en_us/?cid=07-0063&coupon=07-0063&gclid=EAIaIQobChMIyq6hkObp1QIVWZ7ACh1N5QDDEAAYASAAEgKrDPD_BwE&gclsrc=aw.ds\">Vitamix\u003c/a>, if you have it) and blend on high for 3 minutes until it becomes powder. If the powder is still a bit chunky, transfer contents to a coffee grinder and blend until it reaches your desired texture.\u003c/p>\n\u003cp>\u003cstrong>How to eat it:\u003c/strong>\u003cbr>\nSprinkle 1 tsp-2 tbsp on any dish you eat on the playa from cup of noodles, to lentils. Mix a teaspoon in with your can of coconut water and lemon. (Note: this does taste quite green.)\u003c/p>\n\u003ch2>DIY Dehydrated Jerky\u003c/h2>\n\u003cp>I always make my own jerky because I can’t eat black pepper (I know, right, how do I eat anything ever?!) which is found in most jerkies (and basically everything else). Jerky using organic and pasture-raised meat is a great on-the-go protein to fuel you biking into the dawn. This is a link to a more elaborate \u003ca href=\"http://www.backcountrypaleo.com/gobble-up-some-turkey-jerky/\">recipe\u003c/a>.\u003c/p>\n\u003ch2>Raw Balls\u003c/h2>\n\u003cp>A blend of dried fruit and nuts or seeds of some kind is my alternative to a granola bar or dessert. I like this \u003ca href=\"http://www.leefromamerica.com/blog/2017/3/14/coconut-fat-balls\">recipe\u003c/a> using nuts and seeds or if you are nut/seed free (like me!) see recipe below:\u003c/p>\n\u003cp>\u003cem>Yield: 20, 1 inch balls\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup \u003ca href=\"https://www.glutenfreeliving.com/blog/what-is-tigernut-flour/\">tigernut flour\u003c/a>\u003c/li>\n\u003cli>6 pitted dates\u003c/li>\n\u003cli>2 tsp lime zest\u003c/li>\n\u003cli>2 tbsp lime juice\u003c/li>\n\u003cli>1/4 cup melted coconut oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>1/4 tsp cinnamon\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a food processor and blend until dough forms. Roll into small balls and store in a container.\u003c/p>\n\u003cul>\n\u003ch3>My favorite East Bay grocery stores to get my playa ingredients:\u003c/h3>\n\u003cli>\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.montereymarket.com/index.htm\">Monterey Market\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://naturalgrocery.com/\">Berkeley or El Cerrito Natural Foods\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a> (for their 50 pack of organic nori!)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Disclaimer:\u003c/strong>\u003cbr>\n\u003cem>I hope you have a fabulous Burn and practice some magical self-care and nourishment. The information above should not be used to diagnose, treat, prevent or cure any disease or condition. All presented information is based on my opinion.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Sources:\u003c/strong>\n\u003cli>\u003ca href=\"https://www.amazon.com/Prescription-Nutritional-Healing-Fifth-Supplements/dp/1583334009\">Prescription for Nutritional Healing\u003c/a> by Phyllis A Balch\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\">The Encyclopedia of Healing Foods\u003c/a> by Michael Murray\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Crispety, Crunchety, Ooey, Gooey, Chewy: My Search for a Better Bay Area Cookie",
"title": "Crispety, Crunchety, Ooey, Gooey, Chewy: My Search for a Better Bay Area Cookie",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As with any such testimonial, I must first admit: I'm a cookie-holic. I know I have a problem. Put a cookie in front of me and glance away. Turn back to see me, mouth full with a \"what cookie? I didn't see any cookie...\" look on my face. Crunch. Chew. Gulp. Ahh. It was worth it. \u003c/p>\n\u003cp>Also, I am not of such an age or genetic disposition that I can eat just anything and still use the normal notches on my favorite belt. Therefore, as with any addict, I must create strict rules regarding my cookie consumption, which are the very same I have applied to this search for a better Bay Area cookie. \u003c/p>\n\u003cp>First, the treat in question must be more than just a sugar delivery system. I am thinking here most specifically about Mrs. Fields and others that follow that paradigm (Specialty's, for example). I do not know what Debbi Fields' cookies were like when she opened her first store in 1977 Palo Alto, but after the franchise grew, these cookies became large, gooey and especially sweet. Given the endurance and popularity of the brand, this is the kind of cookie most people imagine when they feel the urge. In my humble opinion, these cookies are too much -- too large and too sugary. Since I am an addict, I have to be careful. I am looking less for sweetness and more for delicacy. Therefore my second criterion is specialness; I want the cookie to be something unique. Given the Bay Area's enduring love affair with food, this isn't hard to find. It is not unusual for our local pastry chefs to turn sugar, butter and flour into bite-sized treats proudly labeled \"local.\" These are the cookies that feed my addiction. These are the cookies featured in this post. \u003c/p>\n\u003cp>One final bit of business must round out this preamble. Even though it took more than a month for me to research and explore various bakeries and pastry shops in the Bay Area, there is no way I could be comprehensive. The more I discovered, the more vast the field became. Cookies are a constellation and I have only been able to discover some of its brighter stars. Please share your recommendations in the comments section below. I have no trouble committing now to gobbling my way through dozens more cookies in search of those special few for part two. \u003c/p>\n\u003cp>My first bites proved elusive. I took a trip to Craftsman and Wolves on Valencia Street in San Francisco, but decided to just keep walking because, really, they specialize in gorgeous little pastries and their cookie selection was slim when I stopped in. I followed this with a peek into CREAM on 16th Street, lured by the slogan \"Cookies Rule Everything Around Me,\" but alas, the cookie selection was similar to the Mrs. Fields model and really, CREAM is about ice cream sandwiches, and some things just had to be left outside the purview of this post. (But if I were to include an ice cream & cookie sandwich, it would most definitely be from Miette!)\u003c/p>\n\u003cfigure id=\"attachment_119850\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/neighbor.jpg\" alt=\"Neighbor Bakehouse's Passion Fruit Macaroo\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Neighbor Bakehouse's Passion Fruit Macaroon \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Neighbor Bakehouse\u003c/strong>\u003cbr>\nNext I visited Greg and Christine Mindel's \u003ca href=\"http://www.neighborsf.com/\" target=\"_blank\">Neighbor Bakehouse\u003c/a> in San Francisco's Dogpatch on Third Street. As with most great food experiences in the city, I knew this place had opened when a long line began forming outside on the regular in 2016. This is just a normal part of city living; anything good is worth waiting for. So I put on my sunscreen and stood in line. But once inside, I was met with a phantasmagoria of delicious baked treats, most of them savory. I bought a loaf of bread and a Ginger Pull-Apart because... Well, the reasons should be obvious. But the cookie selection was minimal. If you are going to Neighbor Bakehouse, you will probably spend the calories on an Apple Hand Pie or Pistachio Blackberry Twice Baked. I soon discovered that the bakery specializes in subtlety. The Oat Pecan Coconut Chocolate cookie was big and broad, crisp on the edges with a soft center, but the flavors were mild. The cookie was a little too subdued for my tastes. However, the Passion Fruit Macaroon was truly unique. It presented as the Platonic version of a macaroon, what the domed and caramelized cookie must look like in the world of ideal forms. The coconut was deprecated in both flavor and texture, leaving an afterglow of passion fruit in the mouth that lasted long after all hints of the cookie had drifted into history. Sigh.\u003c/p>\n\u003cfigure id=\"attachment_119851\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/firebrand.jpg\" alt=\"Firebrand Bakery's Ginger, Lemon Lavender and Oatmeal cookies\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand Bakery's Ginger, Lemon Lavender and Oatmeal cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Firebrand Artisan Breads\u003c/strong>\u003cbr>\nNext I took a trip to Matt Kreutz's \u003ca href=\"http://www.firebrandbread.com/\" target=\"_blank\">Firebrand Artisan Breads\u003c/a> on Broadway in Oakland, where I encountered one of my favorite Bay Area cookies. Naturally, since this has been Kreutz's specialty since 2008, the breads are amazing. You will probably need to get a loaf to go. But the cookies are pretty special too, reflecting an elevated level of craftsmanship. Each one is an experience, each cookie unique. All are sizable, spanning the palm of my hand. I got one of each flavor, tasted each one immediately and then doled out my precious stash over the next day or so. The Salted Chocolate Chip boasts a generous portion of bittersweet chocolate chips or chunks for its volume, topped by large crystal flakes of sea salt. Put the salt side of the cookie on your tongue to enhance the chocolate jolt. The Oatmeal cookie crumbles in your mouth. It's so delicate that it sort of falls apart and rebuilds itself as a flavor package of warm roasted oats and finely chopped nuts while you chew. Of all the oatmeal cookies I tasted, this was one of the oatiest. The Molasses Ginger cookie was tender and cakey. It looked like the face of Mars, canals made of molasses, brown sugar and butter with a dusting of sugar crystals gleaming on its surface. It's telling that this is a Molasses Ginger rather than a Ginger Molasses because that does indeed reflect the hierarchy of featured flavors. But the standout cookie in the bunch was the Lemon Lavender. It's the one you won't mind loosening the belt for. Have two! Starting with a whisper-perfect lemon yellow hue and a halo of lacy caramelization around the perimeter, the cookie starts with a crispy snap and then delivers a rush of juicy lemon tang in the long finish. It’s fragrantly amazing, like lemon blossoms in spring married with summer’s heady lavender. It's like a cookie version of Shaker Lemon Pie, which is made by slicing whole lemons (rind, pith and fruit) paper thin and baking them in a tender pastry that satisfies every lemon lover’s desire. Yum.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bakesale Betty\u003c/strong>\u003cbr>\nSpeaking of Oakland, whenever I have the chance I stand in line at the corner of Telegraph and 51st for \u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">Bakesale Betty's\u003c/a> famous fried chicken sandwich with jalapeno slaw. I am always sure to take a pair of the Pecan Shortbreads home for dessert. They are substantial enough to share, perfectly tender with rough-cut pecans folded throughout. I love the way this cookie crumbles in my mouth, delivering toasty pecan chunks and buttery shortbread morsels that make merry between the teeth. Go for the sandwich. Leave with the cookie.\u003c/p>\n\u003cfigure id=\"attachment_119852\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/yvonnes.jpg\" alt=\"Yvonne's Southern Sweets' Pecan Pralines and Ol' School Butter Pecan Cookie\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Yvonne's Southern Sweets' Pecan Pralines and Ol' School Butter Pecan Cookie \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Yvonne's Southern Sweets\u003c/strong>\u003cbr>\nNow that I have mentioned Butter Pecan, I have to go back across the bay and out to Hunter's Point for a butter cookie from the other side of the spectrum. \u003ca href=\"http://www.yvonnessouthernsweets.com/\" target=\"_blank\">Yvonne's Southern Sweets\u003c/a>, located at Third and Shafter, is known for traditional southern fare like sweet potato pie and peach cobbler, but the business started when Yvonne Hines began making pecan pralines and sharing them with friends. This is a traditional confection from the old south, so it's a little too sweet for me. However, I love her \"Ol' School\" Butter Cookies. In contrast to Bakesale Betty’s big butter shortbreads, Yvonne’s bake up crisp and snappy, like a homemade version of those you might find in a Swedish tin. These are sweet, dunk-worthy biscuits that stand up to milk but then melt in the mouth.\u003c/p>\n\u003cfigure id=\"attachment_119884\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/marla.jpg\" alt=\"A selection of cookies from MARLA Bakery\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">A selection of cookies from MARLA Bakery \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MARLA Bakery\u003c/strong>\u003cbr>\nWhile we are on the subject of traditional recipes, \u003ca href=\"https://www.marlabakery.com/\" target=\"_blank\">MARLA Bakery\u003c/a> on Balboa Street at 37th Avenue yields a selection of petite cookies reminiscent of those grandma, who survived the Great Depression, used to make. MARLA is an acronym for the people who inspired co-founders Amy Brown and Joe Wolf to cook, which explains this quote on the bakery's about page: \"Like history, food does not spring forth from the ether. Food is always informed by what came before and is as much a product of memory as the present.\" This sentiment is beautifully illustrated in MARLA's cookies. They are delicious treats, not too sweet, each with a distinct personality that boasts a clarity of flavor. Every selection has the perfect chewiness, not too cakey, not too crisp. Their Chocolate Chip is all about the cocoa nibs, crunchy little nutlets of tongue tickling delight. It's interesting that the Triple Ginger is named so because, to me it rings true as full-throttle old-fashioned molasses, once again like grandma's. But MARLA’s standout is their Dark Chocolate Chunk, a super black creation packed with a powerful chocolate nose and delivering a beautiful brownie finish, all in one small unassuming cookie just bigger than an Oreo. The best way to describe the taste of the DCC is \"dark.\"\u003c/p>\n\u003cp>\u003cstrong>Miette\u003c/strong>\u003cbr>\nAlso on the “dark” spectrum, \u003ca href=\"https://www.miette.com/\" target=\"_blank\">Miette\u003c/a> (at various locations, including Hayes Valley and the Ferry Building in SF) has a superb chocolate wafer sold in a pack of ten. Similar in flavor to MARLA's Dark Chocolate Chunk, it's crispier, while remaining surprisingly tender. All three of Miette’s wafer flavors (including ginger and graham cracker) are worthy of an addict’s late night fix. I alternate between them depending on my mood, even though it's dangerous to keep a 10-pack in the house. However, I find these cookies so satisfying, it feels plain gluttonous to eat more than two with a small glass of milk. \u003c/p>\n\u003cfigure id=\"attachment_119885\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/littlebee.jpg\" alt=\"Little Bee's Brown Butter Pecan and more\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Little Bee's Brown Butter Pecan and more \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Little Bee Baking\u003c/strong>\u003cbr>\nBernal Heights' \u003ca href=\"http://www.littlebeebakingsf.com/\" target=\"_blank\">Little Bee\u003c/a> specializes in an assortment of diminutive cookies, all silver dollar sized. Some offerings suffer from being unfocussed flavor-wise, though the chocolate chip or oatmeal are both perfectly reasonable entries in their category. However, the Brown Butter Pecan cookie, which is in the shape of a small thumb drop with a whole pecan on top is just darling (that's a dainty yet apt word for the delicate cookie). It smells of cinnamon and has just the right crisp feel on the teeth. Little Bee's Lavender Cornmeal alone was worth the hike up Cortland. (Looks like there may sometimes be a Rosemary version as well.) A crisp, mouthy grit of cornmeal gets you going while the butter and lavender flavors come together for a strong finish. This cookie is special, I should have bought six. \u003c/p>\n\u003cfigure id=\"attachment_119886\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cookies.jpg\" alt=\"A couple of Anthony's cookies\" width=\"1400\" height=\"906\" class=\"size-full wp-image-119886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-520x337.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">A couple of Anthony's cookies. \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Anthony's Cookies\u003c/strong>\u003cbr>\nFor medium-sized cookies, the kind you would bake for yourself at home, you can always stop by \u003ca href=\"http://anthonyscookies.com/\" target=\"_blank\">Anthony's Cookies\u003c/a> on Valencia at 25th Street in San Francisco. Founded by Anthony Lucas while he was studying accounting at SF State, the business began with Lucas selling cookies out of his car and has blossomed into a permanent location on Valencia Street and a newly opened store in Berkeley. Anthony’s has a whole range of flavors, but my favorite, the one I found most distinctive, was the Cinnamon Spice. It's like a brown sugar version of a snickerdoodle. While most traditional snickerdoodles taste a little metallic to me, Anthony's has a dark rich tone with really solid spicy (hint of clove?) flavor, a crisp edge with a chewy center. Anthony's cookies are really like the ones you would make for yourself, if you knew how to bake and could find the time. \u003c/p>\n\u003cfigure id=\"attachment_120021\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cookieforbreakfast.jpg\" alt=\"\" width=\"1400\" height=\"1050\" class=\"size-full wp-image-120021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-520x390.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jane's Cookie for Breakfast in its proper setting \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jane\u003c/strong>\u003cbr>\nBack in the land of large cookies, Jane the Bakery on Geary at Steiner in San Francisco features a collection of sizable (think hockey puck) cookies that are more like a meal than dessert. \u003ca href=\"http://www.itsjane.com/\" target=\"_blank\">Jane the Bakery\u003c/a> is connected to Jane on Fillmore and Jane on Larkin. I understand from Jane's website that their menu is always evolving, so it's not surprising that the cookies I tried are not listed there. I was told that the best cookie at Jane is the Chocolate Chip Toffee, which was sold out. Naturally. So I tried the Crazy Cookie because I liked the name (lacy, crunchy, toffee, marshmallow, corn flakes) and picked up a (not very spicy) Ginger, but the standout was the aptly named \"Cookie for Breakfast.\" This was seriously a meal in cookie form. Buy one, put it in a bowl of milk and you've got oat and nut granola for breakfast. This cookie is dense with chopped nuts and chunks of tropical fruit. Seriously, it really is breakfast in a cookie just as advertised, a concept which might be Jane's specialty, since another cookie of interest there was the Cap'n Crunch Cookie.\u003c/p>\n\u003cfigure id=\"attachment_119853\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cheesboard.jpg\" alt=\"Cheese Board's Hazelnut Butter, Double Chocolate and Ginger cookies\" width=\"1400\" height=\"935\" class=\"size-full wp-image-119853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-520x347.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Board's Hazelnut Butter, Double Chocolate and Ginger cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Cheese Board Collective\u003c/strong>\u003cbr>\nWhile on the topic of largeness, Berkeley's \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheese Board Collective\u003c/a> delivers the goods. What started as a cheese shop has since become a worker-owned collective bakery and pizzeria that retains the swirl of the peasant skirt in its casual atmosphere. They feature not so much cookies as cookie slabs. These are weighty affairs that deliver in value and flavor. I picked up a Hazelnut Butter Cookie, a Double Chocolate and a Ginger. The Cheese Board's Butter Cookie is among the finest in the bay, creamy with an overwhelming nuttiness. The Ginger Cookie was super tender, crispy on the outside and gooey on the inside. It had a strong molasses nose, but the flavor didn't live up to the promise of the aroma. However, the Double Chocolate made me wonder if I needed a prescription to eat such a thing. It's appropriately heady chocolate rush gave way to substantial, melty chocolate chips that put the bitter in bittersweet. \u003c/p>\n\u003cfigure id=\"attachment_119854\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/tartineothers.jpg\" alt=\"Tartine's Rocher, Chocolate Salted Rye and Mexican Wedding cookies\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Rocher, Chocolate Salted Rye and Mexican Wedding cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tartine\u003c/strong>\u003cbr>\nNaturally, one could not discuss Bay Area pastry without a trip to Elizabeth Prueitt and Chad Robertson's \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a> Bakery at the corner of 18th Street and Guerrero in San Francisco. (For an extended selection, visit Tartine Manufactory at Alabama and 18th, cookies become available for lunch and disappear at dinner.) Once at Tartine, I was met with the familiar 30-minute wait, again the badge of excellence for San Francisco's most popular food destinations. I've stood in this line many times before, so I knew what was waiting at the other end would be worth it. However, I have never waited for Tartine's cookies. When I could get a delicious morning bun or lemon tart (two of my favorite things in the whole world), would I be wasting my day if I just walked away with cookies? Once again, this is the calculation a cookie addict must make. It might be blasphemous to say, but sometimes there are things even better than cookies. I decided on an assortment, featuring one Chocolate Chip, a Mexican Wedding cookie (I have yet to find a great Mexican bakery that specializes in cookies, empanadas -- yes, cookies -- no, please help), a Chocolate Salted Rye and a Rocher. That last I chose just because it is so bizarre looking, a Dr Seussian ecru meringue that I felt certain would be a page turner. \u003c/p>\n\u003cfigure id=\"attachment_119855\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/tartine_chocochip.jpg\" alt=\"Tartine's Chocolate Chip cookie\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Chocolate Chip cookie \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I wasn't disappointed. I knew I wouldn't be. These fine bakers are in the business of pushing taste more than sugar. They make food experiences and every one of these cookies bathed the mouth with a distinct flavor, each quite unique, different from its shelf-mate and unlike anything found in any other area bakery. The Rocher landed me hard in a pique of nostalgia, reminiscent of the Abba Zabba candy bars of my youth, but without the risk to my dental work. It's like a white nougat, very light and nutty, with a fragile shell and pillowy center. The Chocolate Salted Rye and Mexican Wedding cookies were both superb, but the other real standout was the Chocolate Chip (Aha!), which is a thin, lacy disc the size of an outstretched palm. I bit into it and it shattered in my mouth, delivering a complex combination of deeply roasted nuts and rich, high-end dark chocolate flavor. This cookie is unlike any other chocolate chip I have ever tasted. \u003c/p>\n\u003cfigure id=\"attachment_120023\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/fignewtons.jpg\" alt=\"\" width=\"1400\" height=\"952\" class=\"size-full wp-image-120023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-1020x694.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-1180x802.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-520x354.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">My favorite cookie in the Bay Area is Piccino's Fig Newton. They are so delicate that it is almost impossible to get them home in one piece to photograph. Here they are pictured in their natural habitat on the counter of Piccino. \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Piccino Coffee Bar\u003c/strong>\u003cbr>\nFinally, my favorite cookies in the Bay Area are regularly found at \u003ca href=\"http://piccino.com/coffee-bar\" target=\"_blank\">Piccino Coffee Bar\u003c/a>, located on the side of Sher Rogat and Margherita Stewart Sagan's Piccino Pizzeria at Minnesota and 22nd Streets in San Francisco's Dogpatch. Nearly every cookie they make is special, but the highlights are a flourless (and I never eat flourless) Chocolate Spice Cookie that delivers a prickly chili kick atop its bittersweet chocolate body and a 50¢-piece-sized Ginger Cookie worth every penny of it’s $1.25 price. But mostly I hit up Piccino for their signature Fig Newton. It seems no one else in the area makes one, so that's a bonus. This cookie is indeed tender, cakey, golden and flaky outside, ooey, gooey, rich and chewy inside. And we all know what happens when you wrap the inside in the outside! Like Tartine, the cookies at Piccino are distinctive, each with flavors that express the details and refinement of their baker. I love this approach because one or two cookies truly satisfies my addict's cravings and there really is no need or desire to eat more. Good for the belt! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Addendum:\u003c/strong> While I am always up for a Piccino Fig Newton, if you arrive and they have made canelle, all too rare these days, abandon your cookie plans and just get one. Like I said, even for a cookie-holic, there are sometimes things more satisfying than cookies. \u003c/p>\n\u003cfigure id=\"attachment_119856\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/done.jpg\" alt=\"It was a tough job, but truly someone had to do it.\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/done.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">It was a tough job, but truly someone had to do it.\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As with any such testimonial, I must first admit: I'm a cookie-holic. I know I have a problem. Put a cookie in front of me and glance away. Turn back to see me, mouth full with a \"what cookie? I didn't see any cookie...\" look on my face. Crunch. Chew. Gulp. Ahh. It was worth it. \u003c/p>\n\u003cp>Also, I am not of such an age or genetic disposition that I can eat just anything and still use the normal notches on my favorite belt. Therefore, as with any addict, I must create strict rules regarding my cookie consumption, which are the very same I have applied to this search for a better Bay Area cookie. \u003c/p>\n\u003cp>First, the treat in question must be more than just a sugar delivery system. I am thinking here most specifically about Mrs. Fields and others that follow that paradigm (Specialty's, for example). I do not know what Debbi Fields' cookies were like when she opened her first store in 1977 Palo Alto, but after the franchise grew, these cookies became large, gooey and especially sweet. Given the endurance and popularity of the brand, this is the kind of cookie most people imagine when they feel the urge. In my humble opinion, these cookies are too much -- too large and too sugary. Since I am an addict, I have to be careful. I am looking less for sweetness and more for delicacy. Therefore my second criterion is specialness; I want the cookie to be something unique. Given the Bay Area's enduring love affair with food, this isn't hard to find. It is not unusual for our local pastry chefs to turn sugar, butter and flour into bite-sized treats proudly labeled \"local.\" These are the cookies that feed my addiction. These are the cookies featured in this post. \u003c/p>\n\u003cp>One final bit of business must round out this preamble. Even though it took more than a month for me to research and explore various bakeries and pastry shops in the Bay Area, there is no way I could be comprehensive. The more I discovered, the more vast the field became. Cookies are a constellation and I have only been able to discover some of its brighter stars. Please share your recommendations in the comments section below. I have no trouble committing now to gobbling my way through dozens more cookies in search of those special few for part two. \u003c/p>\n\u003cp>My first bites proved elusive. I took a trip to Craftsman and Wolves on Valencia Street in San Francisco, but decided to just keep walking because, really, they specialize in gorgeous little pastries and their cookie selection was slim when I stopped in. I followed this with a peek into CREAM on 16th Street, lured by the slogan \"Cookies Rule Everything Around Me,\" but alas, the cookie selection was similar to the Mrs. Fields model and really, CREAM is about ice cream sandwiches, and some things just had to be left outside the purview of this post. (But if I were to include an ice cream & cookie sandwich, it would most definitely be from Miette!)\u003c/p>\n\u003cfigure id=\"attachment_119850\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/neighbor.jpg\" alt=\"Neighbor Bakehouse's Passion Fruit Macaroo\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Neighbor Bakehouse's Passion Fruit Macaroon \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Neighbor Bakehouse\u003c/strong>\u003cbr>\nNext I visited Greg and Christine Mindel's \u003ca href=\"http://www.neighborsf.com/\" target=\"_blank\">Neighbor Bakehouse\u003c/a> in San Francisco's Dogpatch on Third Street. As with most great food experiences in the city, I knew this place had opened when a long line began forming outside on the regular in 2016. This is just a normal part of city living; anything good is worth waiting for. So I put on my sunscreen and stood in line. But once inside, I was met with a phantasmagoria of delicious baked treats, most of them savory. I bought a loaf of bread and a Ginger Pull-Apart because... Well, the reasons should be obvious. But the cookie selection was minimal. If you are going to Neighbor Bakehouse, you will probably spend the calories on an Apple Hand Pie or Pistachio Blackberry Twice Baked. I soon discovered that the bakery specializes in subtlety. The Oat Pecan Coconut Chocolate cookie was big and broad, crisp on the edges with a soft center, but the flavors were mild. The cookie was a little too subdued for my tastes. However, the Passion Fruit Macaroon was truly unique. It presented as the Platonic version of a macaroon, what the domed and caramelized cookie must look like in the world of ideal forms. The coconut was deprecated in both flavor and texture, leaving an afterglow of passion fruit in the mouth that lasted long after all hints of the cookie had drifted into history. Sigh.\u003c/p>\n\u003cfigure id=\"attachment_119851\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/firebrand.jpg\" alt=\"Firebrand Bakery's Ginger, Lemon Lavender and Oatmeal cookies\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand Bakery's Ginger, Lemon Lavender and Oatmeal cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Firebrand Artisan Breads\u003c/strong>\u003cbr>\nNext I took a trip to Matt Kreutz's \u003ca href=\"http://www.firebrandbread.com/\" target=\"_blank\">Firebrand Artisan Breads\u003c/a> on Broadway in Oakland, where I encountered one of my favorite Bay Area cookies. Naturally, since this has been Kreutz's specialty since 2008, the breads are amazing. You will probably need to get a loaf to go. But the cookies are pretty special too, reflecting an elevated level of craftsmanship. Each one is an experience, each cookie unique. All are sizable, spanning the palm of my hand. I got one of each flavor, tasted each one immediately and then doled out my precious stash over the next day or so. The Salted Chocolate Chip boasts a generous portion of bittersweet chocolate chips or chunks for its volume, topped by large crystal flakes of sea salt. Put the salt side of the cookie on your tongue to enhance the chocolate jolt. The Oatmeal cookie crumbles in your mouth. It's so delicate that it sort of falls apart and rebuilds itself as a flavor package of warm roasted oats and finely chopped nuts while you chew. Of all the oatmeal cookies I tasted, this was one of the oatiest. The Molasses Ginger cookie was tender and cakey. It looked like the face of Mars, canals made of molasses, brown sugar and butter with a dusting of sugar crystals gleaming on its surface. It's telling that this is a Molasses Ginger rather than a Ginger Molasses because that does indeed reflect the hierarchy of featured flavors. But the standout cookie in the bunch was the Lemon Lavender. It's the one you won't mind loosening the belt for. Have two! Starting with a whisper-perfect lemon yellow hue and a halo of lacy caramelization around the perimeter, the cookie starts with a crispy snap and then delivers a rush of juicy lemon tang in the long finish. It’s fragrantly amazing, like lemon blossoms in spring married with summer’s heady lavender. It's like a cookie version of Shaker Lemon Pie, which is made by slicing whole lemons (rind, pith and fruit) paper thin and baking them in a tender pastry that satisfies every lemon lover’s desire. Yum.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bakesale Betty\u003c/strong>\u003cbr>\nSpeaking of Oakland, whenever I have the chance I stand in line at the corner of Telegraph and 51st for \u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">Bakesale Betty's\u003c/a> famous fried chicken sandwich with jalapeno slaw. I am always sure to take a pair of the Pecan Shortbreads home for dessert. They are substantial enough to share, perfectly tender with rough-cut pecans folded throughout. I love the way this cookie crumbles in my mouth, delivering toasty pecan chunks and buttery shortbread morsels that make merry between the teeth. Go for the sandwich. Leave with the cookie.\u003c/p>\n\u003cfigure id=\"attachment_119852\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/yvonnes.jpg\" alt=\"Yvonne's Southern Sweets' Pecan Pralines and Ol' School Butter Pecan Cookie\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Yvonne's Southern Sweets' Pecan Pralines and Ol' School Butter Pecan Cookie \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Yvonne's Southern Sweets\u003c/strong>\u003cbr>\nNow that I have mentioned Butter Pecan, I have to go back across the bay and out to Hunter's Point for a butter cookie from the other side of the spectrum. \u003ca href=\"http://www.yvonnessouthernsweets.com/\" target=\"_blank\">Yvonne's Southern Sweets\u003c/a>, located at Third and Shafter, is known for traditional southern fare like sweet potato pie and peach cobbler, but the business started when Yvonne Hines began making pecan pralines and sharing them with friends. This is a traditional confection from the old south, so it's a little too sweet for me. However, I love her \"Ol' School\" Butter Cookies. In contrast to Bakesale Betty’s big butter shortbreads, Yvonne’s bake up crisp and snappy, like a homemade version of those you might find in a Swedish tin. These are sweet, dunk-worthy biscuits that stand up to milk but then melt in the mouth.\u003c/p>\n\u003cfigure id=\"attachment_119884\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/marla.jpg\" alt=\"A selection of cookies from MARLA Bakery\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">A selection of cookies from MARLA Bakery \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MARLA Bakery\u003c/strong>\u003cbr>\nWhile we are on the subject of traditional recipes, \u003ca href=\"https://www.marlabakery.com/\" target=\"_blank\">MARLA Bakery\u003c/a> on Balboa Street at 37th Avenue yields a selection of petite cookies reminiscent of those grandma, who survived the Great Depression, used to make. MARLA is an acronym for the people who inspired co-founders Amy Brown and Joe Wolf to cook, which explains this quote on the bakery's about page: \"Like history, food does not spring forth from the ether. Food is always informed by what came before and is as much a product of memory as the present.\" This sentiment is beautifully illustrated in MARLA's cookies. They are delicious treats, not too sweet, each with a distinct personality that boasts a clarity of flavor. Every selection has the perfect chewiness, not too cakey, not too crisp. Their Chocolate Chip is all about the cocoa nibs, crunchy little nutlets of tongue tickling delight. It's interesting that the Triple Ginger is named so because, to me it rings true as full-throttle old-fashioned molasses, once again like grandma's. But MARLA’s standout is their Dark Chocolate Chunk, a super black creation packed with a powerful chocolate nose and delivering a beautiful brownie finish, all in one small unassuming cookie just bigger than an Oreo. The best way to describe the taste of the DCC is \"dark.\"\u003c/p>\n\u003cp>\u003cstrong>Miette\u003c/strong>\u003cbr>\nAlso on the “dark” spectrum, \u003ca href=\"https://www.miette.com/\" target=\"_blank\">Miette\u003c/a> (at various locations, including Hayes Valley and the Ferry Building in SF) has a superb chocolate wafer sold in a pack of ten. Similar in flavor to MARLA's Dark Chocolate Chunk, it's crispier, while remaining surprisingly tender. All three of Miette’s wafer flavors (including ginger and graham cracker) are worthy of an addict’s late night fix. I alternate between them depending on my mood, even though it's dangerous to keep a 10-pack in the house. However, I find these cookies so satisfying, it feels plain gluttonous to eat more than two with a small glass of milk. \u003c/p>\n\u003cfigure id=\"attachment_119885\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/littlebee.jpg\" alt=\"Little Bee's Brown Butter Pecan and more\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Little Bee's Brown Butter Pecan and more \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Little Bee Baking\u003c/strong>\u003cbr>\nBernal Heights' \u003ca href=\"http://www.littlebeebakingsf.com/\" target=\"_blank\">Little Bee\u003c/a> specializes in an assortment of diminutive cookies, all silver dollar sized. Some offerings suffer from being unfocussed flavor-wise, though the chocolate chip or oatmeal are both perfectly reasonable entries in their category. However, the Brown Butter Pecan cookie, which is in the shape of a small thumb drop with a whole pecan on top is just darling (that's a dainty yet apt word for the delicate cookie). It smells of cinnamon and has just the right crisp feel on the teeth. Little Bee's Lavender Cornmeal alone was worth the hike up Cortland. (Looks like there may sometimes be a Rosemary version as well.) A crisp, mouthy grit of cornmeal gets you going while the butter and lavender flavors come together for a strong finish. This cookie is special, I should have bought six. \u003c/p>\n\u003cfigure id=\"attachment_119886\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cookies.jpg\" alt=\"A couple of Anthony's cookies\" width=\"1400\" height=\"906\" class=\"size-full wp-image-119886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-520x337.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">A couple of Anthony's cookies. \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Anthony's Cookies\u003c/strong>\u003cbr>\nFor medium-sized cookies, the kind you would bake for yourself at home, you can always stop by \u003ca href=\"http://anthonyscookies.com/\" target=\"_blank\">Anthony's Cookies\u003c/a> on Valencia at 25th Street in San Francisco. Founded by Anthony Lucas while he was studying accounting at SF State, the business began with Lucas selling cookies out of his car and has blossomed into a permanent location on Valencia Street and a newly opened store in Berkeley. Anthony’s has a whole range of flavors, but my favorite, the one I found most distinctive, was the Cinnamon Spice. It's like a brown sugar version of a snickerdoodle. While most traditional snickerdoodles taste a little metallic to me, Anthony's has a dark rich tone with really solid spicy (hint of clove?) flavor, a crisp edge with a chewy center. Anthony's cookies are really like the ones you would make for yourself, if you knew how to bake and could find the time. \u003c/p>\n\u003cfigure id=\"attachment_120021\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cookieforbreakfast.jpg\" alt=\"\" width=\"1400\" height=\"1050\" class=\"size-full wp-image-120021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-520x390.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jane's Cookie for Breakfast in its proper setting \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jane\u003c/strong>\u003cbr>\nBack in the land of large cookies, Jane the Bakery on Geary at Steiner in San Francisco features a collection of sizable (think hockey puck) cookies that are more like a meal than dessert. \u003ca href=\"http://www.itsjane.com/\" target=\"_blank\">Jane the Bakery\u003c/a> is connected to Jane on Fillmore and Jane on Larkin. I understand from Jane's website that their menu is always evolving, so it's not surprising that the cookies I tried are not listed there. I was told that the best cookie at Jane is the Chocolate Chip Toffee, which was sold out. Naturally. So I tried the Crazy Cookie because I liked the name (lacy, crunchy, toffee, marshmallow, corn flakes) and picked up a (not very spicy) Ginger, but the standout was the aptly named \"Cookie for Breakfast.\" This was seriously a meal in cookie form. Buy one, put it in a bowl of milk and you've got oat and nut granola for breakfast. This cookie is dense with chopped nuts and chunks of tropical fruit. Seriously, it really is breakfast in a cookie just as advertised, a concept which might be Jane's specialty, since another cookie of interest there was the Cap'n Crunch Cookie.\u003c/p>\n\u003cfigure id=\"attachment_119853\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cheesboard.jpg\" alt=\"Cheese Board's Hazelnut Butter, Double Chocolate and Ginger cookies\" width=\"1400\" height=\"935\" class=\"size-full wp-image-119853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-520x347.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Board's Hazelnut Butter, Double Chocolate and Ginger cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Cheese Board Collective\u003c/strong>\u003cbr>\nWhile on the topic of largeness, Berkeley's \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheese Board Collective\u003c/a> delivers the goods. What started as a cheese shop has since become a worker-owned collective bakery and pizzeria that retains the swirl of the peasant skirt in its casual atmosphere. They feature not so much cookies as cookie slabs. These are weighty affairs that deliver in value and flavor. I picked up a Hazelnut Butter Cookie, a Double Chocolate and a Ginger. The Cheese Board's Butter Cookie is among the finest in the bay, creamy with an overwhelming nuttiness. The Ginger Cookie was super tender, crispy on the outside and gooey on the inside. It had a strong molasses nose, but the flavor didn't live up to the promise of the aroma. However, the Double Chocolate made me wonder if I needed a prescription to eat such a thing. It's appropriately heady chocolate rush gave way to substantial, melty chocolate chips that put the bitter in bittersweet. \u003c/p>\n\u003cfigure id=\"attachment_119854\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/tartineothers.jpg\" alt=\"Tartine's Rocher, Chocolate Salted Rye and Mexican Wedding cookies\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Rocher, Chocolate Salted Rye and Mexican Wedding cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tartine\u003c/strong>\u003cbr>\nNaturally, one could not discuss Bay Area pastry without a trip to Elizabeth Prueitt and Chad Robertson's \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a> Bakery at the corner of 18th Street and Guerrero in San Francisco. (For an extended selection, visit Tartine Manufactory at Alabama and 18th, cookies become available for lunch and disappear at dinner.) Once at Tartine, I was met with the familiar 30-minute wait, again the badge of excellence for San Francisco's most popular food destinations. I've stood in this line many times before, so I knew what was waiting at the other end would be worth it. However, I have never waited for Tartine's cookies. When I could get a delicious morning bun or lemon tart (two of my favorite things in the whole world), would I be wasting my day if I just walked away with cookies? Once again, this is the calculation a cookie addict must make. It might be blasphemous to say, but sometimes there are things even better than cookies. I decided on an assortment, featuring one Chocolate Chip, a Mexican Wedding cookie (I have yet to find a great Mexican bakery that specializes in cookies, empanadas -- yes, cookies -- no, please help), a Chocolate Salted Rye and a Rocher. That last I chose just because it is so bizarre looking, a Dr Seussian ecru meringue that I felt certain would be a page turner. \u003c/p>\n\u003cfigure id=\"attachment_119855\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/tartine_chocochip.jpg\" alt=\"Tartine's Chocolate Chip cookie\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Chocolate Chip cookie \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I wasn't disappointed. I knew I wouldn't be. These fine bakers are in the business of pushing taste more than sugar. They make food experiences and every one of these cookies bathed the mouth with a distinct flavor, each quite unique, different from its shelf-mate and unlike anything found in any other area bakery. The Rocher landed me hard in a pique of nostalgia, reminiscent of the Abba Zabba candy bars of my youth, but without the risk to my dental work. It's like a white nougat, very light and nutty, with a fragile shell and pillowy center. The Chocolate Salted Rye and Mexican Wedding cookies were both superb, but the other real standout was the Chocolate Chip (Aha!), which is a thin, lacy disc the size of an outstretched palm. I bit into it and it shattered in my mouth, delivering a complex combination of deeply roasted nuts and rich, high-end dark chocolate flavor. This cookie is unlike any other chocolate chip I have ever tasted. \u003c/p>\n\u003cfigure id=\"attachment_120023\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/fignewtons.jpg\" alt=\"\" width=\"1400\" height=\"952\" class=\"size-full wp-image-120023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-1020x694.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-1180x802.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-520x354.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">My favorite cookie in the Bay Area is Piccino's Fig Newton. They are so delicate that it is almost impossible to get them home in one piece to photograph. Here they are pictured in their natural habitat on the counter of Piccino. \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Piccino Coffee Bar\u003c/strong>\u003cbr>\nFinally, my favorite cookies in the Bay Area are regularly found at \u003ca href=\"http://piccino.com/coffee-bar\" target=\"_blank\">Piccino Coffee Bar\u003c/a>, located on the side of Sher Rogat and Margherita Stewart Sagan's Piccino Pizzeria at Minnesota and 22nd Streets in San Francisco's Dogpatch. Nearly every cookie they make is special, but the highlights are a flourless (and I never eat flourless) Chocolate Spice Cookie that delivers a prickly chili kick atop its bittersweet chocolate body and a 50¢-piece-sized Ginger Cookie worth every penny of it’s $1.25 price. But mostly I hit up Piccino for their signature Fig Newton. It seems no one else in the area makes one, so that's a bonus. This cookie is indeed tender, cakey, golden and flaky outside, ooey, gooey, rich and chewy inside. And we all know what happens when you wrap the inside in the outside! Like Tartine, the cookies at Piccino are distinctive, each with flavors that express the details and refinement of their baker. I love this approach because one or two cookies truly satisfies my addict's cravings and there really is no need or desire to eat more. Good for the belt! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Addendum:\u003c/strong> While I am always up for a Piccino Fig Newton, if you arrive and they have made canelle, all too rare these days, abandon your cookie plans and just get one. Like I said, even for a cookie-holic, there are sometimes things more satisfying than cookies. \u003c/p>\n\u003cfigure id=\"attachment_119856\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/done.jpg\" alt=\"It was a tough job, but truly someone had to do it.\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/done.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">It was a tough job, but truly someone had to do it.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "17 Best Cheap Eats in Santa Rosa",
"title": "17 Best Cheap Eats in Santa Rosa",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>You don’t have to be wealthy to eat well in Sonoma County.\u003c/strong> Sure, there are high-end restaurants with deep wine lists, $15 cocktails and menu items that include exotic and expensive ingredients. But beyond the gustatory glitz is a smorgasbord of good, honest and affordable eateries and dishes across the region. There are myriad options for delicious indulgence, but only if you know where to go. And we do.\u003c/p>\n\u003cfigure id=\"attachment_119351\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/DIERK%E2%80%99S-MIDTOWN-CAFE%CC%81-Photo-by-John-Burgess-1024x708.jpg\" alt=\"Dierk's Midtown Café\" width=\"1024\" height=\"708\" class=\"size-full wp-image-119351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Dierk's Midtown Café \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dierksmidtown.com/\">\u003cstrong>Dierk's Midtown Café\u003c/strong>\u003c/a>: This is the second location for Mark Dierkhising and Karen Brodsky (their first is Dierk’s Parkside Café). Their smoked salmon hash ($14.25) commands attention, accompanied by oven-dried tomatoes, green onions and hash browns. The perfectly cooked salmon is topped with two eggs and a chive-lemon-horseradish sauce that brings all the flavors together. And guess what? It’s the most expensive item on the menu, delivering great bang for the buck. \u003cem>1422 Fourth St., Santa Rosa\u003c/em>, 707-545-2233.\u003c/p>\n\u003cfigure id=\"attachment_119367\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692.jpg\" alt=\"Worth Our Weight\" width=\"1024\" height=\"692\" class=\"size-full wp-image-119367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-768x519.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-1020x689.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-960x649.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth Our Weight \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://worthourweight.org/\">\u003cstrong>Worth Our Weight\u003c/strong>\u003c/a>: With weekends-only brunches prepared and served by enrollees in Evelyn Cheatham’s culinary apprenticeship program, Worth Our Weight provides big wows at very fair prices. Her team prepares savory staples such as extraordinary spaghetti carbonara, lamb hash with poached eggs and sautéed greens, and brandade (puree of salt cod) cakes topped with poached eggs and a kale salad alongside, each for $9.95. Ethereal scones with butter and preserves are complimentary. \u003cem>1021 Hahman Drive, Santa Rosa\u003c/em>, 707-544-1200.\u003c/p>\n\u003cfigure id=\"attachment_119361\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/RICARDOS-1024x696.jpg\" alt=\"Ricardo's Bar & Grill\" width=\"1024\" height=\"696\" class=\"size-full wp-image-119361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-520x353.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ricardo's Bar & Grill\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ricardosbarandgrill.com/\">\u003cstrong>Ricardo's Bar & Grill\u003c/strong>\u003c/a>: Miss Caffe Portofino? You’ll find some of the staff members now at Ricardo’s. Sit at the long bar or grab a booth and check out the grilled cheese and tomato soup with Parmesan-crusted bread ($12) or the four-piece fried chicken plate with mashed potatoes and gravy ($17.50). Happy hour is 2-6 p.m. daily, with $4 cocktails, $5 wine, $2.50-$5 beer and $4-$8 appetizers. \u003cem>2700 Yulupa Ave., Santa Rosa\u003c/em>, 707-545-7696.\u003c/p>\n\u003cfigure id=\"attachment_119360\" class=\"wp-caption aligncenter\" style=\"max-width: 922px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800.jpg\" alt=\"Quickly\" width=\"922\" height=\"800\" class=\"size-full wp-image-119360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800.jpg 922w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-800x694.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-768x666.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-240x208.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-375x325.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-520x451.jpg 520w\" sizes=\"(max-width: 922px) 100vw, 922px\">\u003cfigcaption class=\"wp-caption-text\">Quickly \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.quicklyusa.com/santarosa.html\">\u003cstrong>Quickly\u003c/strong>\u003c/a>: It’s a chain, true, but Santa Rosa and Rohnert Park, are the only homes of Quickly in the county, where tasty fried seafood on sticks, bubble milk teas and other Asian snacks draw a Santa Rosa High and Santa Rosa Junior College crowd. At $3-$4 for most items, thrifty eaters can munch on fried baby octopus, squid balls, calamari rings and shrimp trigon, washed down with a mango milk tea. \u003cem>1880 Mendocino Ave., Santa Rosa\u003c/em>, 707-303-7412.\u003c/p>\n\u003cfigure id=\"attachment_119359\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683.jpg\" alt=\"Mi Tierra\" width=\"1024\" height=\"683\" class=\"size-full wp-image-119359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mi Tierra \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mitierramex.com/\">\u003cstrong>Mi Tierra\u003c/strong>\u003c/a>: Watch fresh tortillas being made on-site and savor an enormous, regional Mexican specialty molcajete: steak, prawns, chicken, mushrooms, grilled cactus, roasted chiles, a huge slab of queso fresco, onion, tomato and spicy broth, all served in a stone molcajete bowl ($20). It’s enough for two, and comes with rice, refried beans, avocado and those luscious tortillas, great for dunking into the broth. \u003cem>3262 Airway Dr, Santa Rosa,\u003c/em> 707-546-1777.\u003c/p>\n\u003cfigure id=\"attachment_119357\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771.jpg\" alt=\"LoCoco's Cucina Rustica\" width=\"1024\" height=\"771\" class=\"size-full wp-image-119357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-768x578.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-1020x768.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-960x723.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-520x392.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">LoCoco's Cucina Rustica \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lococos.net/\">\u003cstrong>LoCoco's Cucina Rustica\u003c/strong>\u003c/a>: LoCoco’s does cannoli proud, turning out classic versions as good as any found in New York or New Jersey. House-made, tube-shaped fried pastry shells are filled with sweetened ricotta, pistachios and orange zest, then dusted with powdered sugar. The first-bite crunch leads to a heavenly, creamy center. They’re well worth the $8.95 price for two cannoli.\u003cem> 117 Fourth St., Santa Rosa\u003c/em>, 707-523-2227.\u003c/p>\n\u003cfigure id=\"attachment_119355\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606.jpg\" alt=\"Willie Bird's Restaurant\" width=\"1024\" height=\"606\" class=\"size-full wp-image-119355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-768x455.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-1020x604.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-960x568.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-375x222.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-520x308.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Willie Bird's Restaurant \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://williebirdsrestaurant.com/\">\u003cstrong>Willie Bird's Restaurant\u003c/strong>\u003c/a>: With weeknight dinner deals that include an entree plus soup or salad for $13.95, it’s hard to go wrong at Willie Bird’s. Craving Thanksgiving flavors out of season? There are multiple options, including the open-faced hot turkey sandwich, which comes with mashed potatoes, stuffing, giblet gravy and cranberry sauce ($12.95). Show up early for happy hour, Monday through Friday, 4:30-6:30 p.m., for free appetizers along with your favorite libation.\u003cem> 1150 Santa Rosa Ave., Santa Rosa\u003c/em>, 707-542-0861.\u003c/p>\n\u003cfigure id=\"attachment_119363\" class=\"wp-caption aligncenter\" style=\"max-width: 734px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800.jpg\" alt=\"Thai Time Asian Bistro\" width=\"734\" height=\"800\" class=\"size-full wp-image-119363\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800.jpg 734w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-160x174.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-240x262.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-375x409.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-520x567.jpg 520w\" sizes=\"(max-width: 734px) 100vw, 734px\">\u003cfigcaption class=\"wp-caption-text\">Thai Time Asian Bistro \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thaitimeasianbistro.com/\">\u003cstrong>Thai Time Asian Bistro\u003c/strong>\u003c/a>: With a menu featuring dishes priced $5-$22 (most less than $14), choices abound, and every beautifully presented item tastes as good as it looks. Fans of tom-kha coconut soup will be hooked instantly on the flavorful, rich broth packed with vegetables and a choice of chicken or tofu ($7); add $2 for prawns. The soup has just the right amount of spice and can be a meal in itself. \u003cem>402 Mendocino Ave., Santa Rosa\u003c/em>, 707-545-5204.\u003c/p>\n\u003cfigure id=\"attachment_119353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1.jpg\" alt=\"Belly Left Coast Kitchen & Tap Room\" width=\"1024\" height=\"678\" class=\"size-full wp-image-119353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-520x344.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Belly Left Coast Kitchen & Tap Room \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bellyleftcoastkitchen.com/\">\u003cstrong>Belly Left Coast Kitchen & Tap Room\u003c/strong>\u003c/a>: Usually, the tacos at this hip joint are three for $10. But on Taco Tuesday, they’re only $1 all day and night, with a choice of ground beef, chorizo, pulled pork or veggie street tacos (why choose, at that price? Get one of each). You’ll save on suds from 2 p.m. on, too. \u003cem>523 Fourth St., Santa Rosa\u003c/em>, 707-526-5787.\u003c/p>\n\u003cfigure id=\"attachment_119364\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682.jpg\" alt=\"The Villa Restaurant\" width=\"1024\" height=\"682\" class=\"size-full wp-image-119364\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Villa Restaurant \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thevillarestaurant.com/\">\u003cstrong>The Villa Restaurant\u003c/strong>\u003c/a>: Others may try, but no one can beat The Villa’s old-school happy hour, 3-7:30 p.m. daily. Beer and wine are $3, well drinks $4, and there is a wide assortment of appetizers ($3-$8). Check out the fried calamari, soft polenta with meat sauce, and tortellini pesto. Those who don’t fill up on apps can order a half-portion of most entrees for less than $20. \u003cem>3901 Montgomery Drive, Santa Rosa\u003c/em>, 707-528-7755.\u003c/p>\n\u003cfigure id=\"attachment_119362\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675.jpg\" alt=\"Stark's Steak & Seafood\" width=\"1024\" height=\"675\" class=\"size-full wp-image-119362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-1020x672.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-960x633.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-520x343.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Stark's Steak & Seafood \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://starkrestaurants.com/stark_steakhouse.html\">\u003cstrong>Stark's Steak & Seafood\u003c/strong>\u003c/a>: Its lunch and dinner menus are not cheap-eats material, but there is no arguing the popularity and pricing of Stark’s happy hour, offered Monday through Saturday – yes, Saturday – from 3-6 p.m. A lively crowd enjoys drinks specials, including $2.50 Beefeater martinis on Wednesday, Thursday and Saturday, and several small-plates noshes. Raw oysters, tuna tartare tacos and truffle fries are $1.75, Moroccan chicken meatballs and prime rib banh mi sandwiches are $3.75, and mini burgers with Cheddar and bacon are $5. \u003cem>521 Adams St., Santa Rosa\u003c/em>, 707-546-5100.\u003c/p>\n\u003cfigure id=\"attachment_119356\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634.jpg\" alt=\"John Ash & Co. The Front Room Bar + Lounge\" width=\"1024\" height=\"634\" class=\"size-full wp-image-119356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-800x495.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-768x476.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-1020x632.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-960x594.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-375x232.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-520x322.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">John Ash & Co. The Front Room Bar + Lounge \u003ccite>(Jeff Kanlee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vintnersinn.com/\">\u003cstrong>John Ash & Co. The Front Room Bar + Lounge\u003c/strong>\u003c/a>: You can get a beef filet in the main restaurant for $43, or you can relax in the lounge and indulge in Tips And Toast — beef filet tips, mushroom cream sauce and grilled ciabatta for $14. Set with a fireplace, the elegant space sparkles with other deals, such as roasted lamb ribs in pomegranate Pinot Noir barbecue sauce ($14) and oversized grilled fish tacos with slaw, cilantro cream and salsa ($11). \u003cem>4350 Barnes Road, Santa Rosa\u003c/em>, 707-527-7687.\u003c/p>\n\u003cfigure id=\"attachment_119352\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662.jpg\" alt=\"Bistro 29\" width=\"1024\" height=\"662\" class=\"size-full wp-image-119352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-1020x659.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-520x336.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bistro 29 \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bistro29.com/\">\u003cstrong>Bistro 29\u003c/strong>\u003c/a>: It seems like it has to be a typo: $29 for a four-course French meal Tuesday through Thursday, with just $11 more for wine pairings from the lengthy list of French and California labels. But it’s true, with the bistro’s changing prix-fixe menu offering lineups such as asparagus cream soup with bacon and buckwheat crumbs; Baby Gem lettuce salad with toasted hazelnuts, grapes and blue cheese; hanger steak with potatoes Lyonnaise, Dijon mustard and grilled spring onion, and dark chocolate mousse. \u003cem>620 Fifth St., Santa Rosa\u003c/em>, 707-546-2929.\u003c/p>\n\u003cfigure id=\"attachment_119365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/TINGHAU-YELP.jpg\" alt=\"Ting Hau\" width=\"1000\" height=\"562\" class=\"size-full wp-image-119365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ting Hau\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Ting-Hau-Restaurant/104940256216498\">\u003cstrong>Ting Hau\u003c/strong>\u003c/a>: Look no further than this small, unassuming eatery for high-quality, fresh and inexpensive Chinese food. It might not have the flash of the pricier choices around, yet this is the real deal. For a perfect spin on a classic dish, go for the honey walnut crispy prawns lunch special ($11), which comes with steamed or fried rice, crispy wontons and hot and sour soup.\u003cem> 714 Fourth St., Santa Rosa\u003c/em>, 707-545-5204.\u003c/p>\n\u003cfigure id=\"attachment_119358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/MACS-YELP.jpg\" alt=\"Mac's Deli and Cafe\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119358\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mac's Deli and Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/MacsDeli/\">\u003cstrong>Mac's Deli and Cafe\u003c/strong>\u003c/a>: What’s not to love about ginormous, really good sandwiches flanked by a pickle? How about when they’re just $6.50-$8.50 for stacked-high kosher specialties such as hot corned beef layered with coleslaw? Best ever deal: hot corned beef on rye with choice of salad and a glass of tap beer, all for $8.75. Breakfast is a winner, too, for two eggs with pastrami, home fries or hash browns, and a bagel for $8.95. \u003cem>630 Fourth St., Santa Rosa\u003c/em>, 707-545-3785.\u003c/p>\n\u003cfigure id=\"attachment_119350\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768.jpg\" alt=\"Croques & Toques\" width=\"1024\" height=\"768\" class=\"size-full wp-image-119350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Croques & Toques \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://croquesandtoques.com/\">\u003cstrong>Croques & Toques\u003c/strong>\u003c/a>: This Cotati-based truck specializes in croquettes – meat, fish and vegetable rolls that are coated in breadcrumbs and fried. Good-value eats include chicken Parmesan croquettes with mozzarella and marinara sauce ($8), and croque monsieur croquettes with ham and Gruyère and Emmentaler cheeses ($8). The truck appears regularly throughout Sonoma; check the website for details. 415-830-9046.\u003c/p>\n\u003cfigure id=\"attachment_119366\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683.jpg\" alt=\"Tony's of North Beach\" width=\"1024\" height=\"683\" class=\"size-full wp-image-119366\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tony's of North Beach \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://tonysofnorthbeach.com/\">\u003cstrong>Tony's of North Beach\u003c/strong>\u003c/a>: It’s in the Graton Resort & Casino, but don’t let that stop you from having high expectations for Tony’s Prime Rib Mondays. Juicy rosemary- and garlic-encrusted beef is slathered in pan drippings and horseradish cream, and served with a salad of baby greens with creamy Gorgonzola dressing, all for a bargain price of $15.99. The larger Flintstone cut is $18.99. Make it a real waddle-out feast with $4 sides, among them roasted-garlic mashed potatoes and creamed Parmesan spinach with pancetta. \u003cem>30 Park Court, Rohnert Park\u003c/em>, 707-586-0777.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-cheap-eats-santa-rosa/\">Sonomamag.com\u003c/a>\u003c/em>\u003c/p>\n\n",
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"excerpt": "You don’t have to be wealthy to eat well in Sonoma County. There are myriad options for delicious indulgence, but only if you know where to go. And we do.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>You don’t have to be wealthy to eat well in Sonoma County.\u003c/strong> Sure, there are high-end restaurants with deep wine lists, $15 cocktails and menu items that include exotic and expensive ingredients. But beyond the gustatory glitz is a smorgasbord of good, honest and affordable eateries and dishes across the region. There are myriad options for delicious indulgence, but only if you know where to go. And we do.\u003c/p>\n\u003cfigure id=\"attachment_119351\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/DIERK%E2%80%99S-MIDTOWN-CAFE%CC%81-Photo-by-John-Burgess-1024x708.jpg\" alt=\"Dierk's Midtown Café\" width=\"1024\" height=\"708\" class=\"size-full wp-image-119351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Dierk's Midtown Café \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dierksmidtown.com/\">\u003cstrong>Dierk's Midtown Café\u003c/strong>\u003c/a>: This is the second location for Mark Dierkhising and Karen Brodsky (their first is Dierk’s Parkside Café). Their smoked salmon hash ($14.25) commands attention, accompanied by oven-dried tomatoes, green onions and hash browns. The perfectly cooked salmon is topped with two eggs and a chive-lemon-horseradish sauce that brings all the flavors together. And guess what? It’s the most expensive item on the menu, delivering great bang for the buck. \u003cem>1422 Fourth St., Santa Rosa\u003c/em>, 707-545-2233.\u003c/p>\n\u003cfigure id=\"attachment_119367\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692.jpg\" alt=\"Worth Our Weight\" width=\"1024\" height=\"692\" class=\"size-full wp-image-119367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-768x519.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-1020x689.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-960x649.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth Our Weight \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://worthourweight.org/\">\u003cstrong>Worth Our Weight\u003c/strong>\u003c/a>: With weekends-only brunches prepared and served by enrollees in Evelyn Cheatham’s culinary apprenticeship program, Worth Our Weight provides big wows at very fair prices. Her team prepares savory staples such as extraordinary spaghetti carbonara, lamb hash with poached eggs and sautéed greens, and brandade (puree of salt cod) cakes topped with poached eggs and a kale salad alongside, each for $9.95. Ethereal scones with butter and preserves are complimentary. \u003cem>1021 Hahman Drive, Santa Rosa\u003c/em>, 707-544-1200.\u003c/p>\n\u003cfigure id=\"attachment_119361\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/RICARDOS-1024x696.jpg\" alt=\"Ricardo's Bar & Grill\" width=\"1024\" height=\"696\" class=\"size-full wp-image-119361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-520x353.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ricardo's Bar & Grill\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ricardosbarandgrill.com/\">\u003cstrong>Ricardo's Bar & Grill\u003c/strong>\u003c/a>: Miss Caffe Portofino? You’ll find some of the staff members now at Ricardo’s. Sit at the long bar or grab a booth and check out the grilled cheese and tomato soup with Parmesan-crusted bread ($12) or the four-piece fried chicken plate with mashed potatoes and gravy ($17.50). Happy hour is 2-6 p.m. daily, with $4 cocktails, $5 wine, $2.50-$5 beer and $4-$8 appetizers. \u003cem>2700 Yulupa Ave., Santa Rosa\u003c/em>, 707-545-7696.\u003c/p>\n\u003cfigure id=\"attachment_119360\" class=\"wp-caption aligncenter\" style=\"max-width: 922px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800.jpg\" alt=\"Quickly\" width=\"922\" height=\"800\" class=\"size-full wp-image-119360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800.jpg 922w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-800x694.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-768x666.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-240x208.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-375x325.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-520x451.jpg 520w\" sizes=\"(max-width: 922px) 100vw, 922px\">\u003cfigcaption class=\"wp-caption-text\">Quickly \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.quicklyusa.com/santarosa.html\">\u003cstrong>Quickly\u003c/strong>\u003c/a>: It’s a chain, true, but Santa Rosa and Rohnert Park, are the only homes of Quickly in the county, where tasty fried seafood on sticks, bubble milk teas and other Asian snacks draw a Santa Rosa High and Santa Rosa Junior College crowd. At $3-$4 for most items, thrifty eaters can munch on fried baby octopus, squid balls, calamari rings and shrimp trigon, washed down with a mango milk tea. \u003cem>1880 Mendocino Ave., Santa Rosa\u003c/em>, 707-303-7412.\u003c/p>\n\u003cfigure id=\"attachment_119359\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683.jpg\" alt=\"Mi Tierra\" width=\"1024\" height=\"683\" class=\"size-full wp-image-119359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mi Tierra \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mitierramex.com/\">\u003cstrong>Mi Tierra\u003c/strong>\u003c/a>: Watch fresh tortillas being made on-site and savor an enormous, regional Mexican specialty molcajete: steak, prawns, chicken, mushrooms, grilled cactus, roasted chiles, a huge slab of queso fresco, onion, tomato and spicy broth, all served in a stone molcajete bowl ($20). It’s enough for two, and comes with rice, refried beans, avocado and those luscious tortillas, great for dunking into the broth. \u003cem>3262 Airway Dr, Santa Rosa,\u003c/em> 707-546-1777.\u003c/p>\n\u003cfigure id=\"attachment_119357\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771.jpg\" alt=\"LoCoco's Cucina Rustica\" width=\"1024\" height=\"771\" class=\"size-full wp-image-119357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-768x578.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-1020x768.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-960x723.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-520x392.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">LoCoco's Cucina Rustica \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lococos.net/\">\u003cstrong>LoCoco's Cucina Rustica\u003c/strong>\u003c/a>: LoCoco’s does cannoli proud, turning out classic versions as good as any found in New York or New Jersey. House-made, tube-shaped fried pastry shells are filled with sweetened ricotta, pistachios and orange zest, then dusted with powdered sugar. The first-bite crunch leads to a heavenly, creamy center. They’re well worth the $8.95 price for two cannoli.\u003cem> 117 Fourth St., Santa Rosa\u003c/em>, 707-523-2227.\u003c/p>\n\u003cfigure id=\"attachment_119355\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606.jpg\" alt=\"Willie Bird's Restaurant\" width=\"1024\" height=\"606\" class=\"size-full wp-image-119355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-768x455.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-1020x604.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-960x568.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-375x222.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-520x308.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Willie Bird's Restaurant \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://williebirdsrestaurant.com/\">\u003cstrong>Willie Bird's Restaurant\u003c/strong>\u003c/a>: With weeknight dinner deals that include an entree plus soup or salad for $13.95, it’s hard to go wrong at Willie Bird’s. Craving Thanksgiving flavors out of season? There are multiple options, including the open-faced hot turkey sandwich, which comes with mashed potatoes, stuffing, giblet gravy and cranberry sauce ($12.95). Show up early for happy hour, Monday through Friday, 4:30-6:30 p.m., for free appetizers along with your favorite libation.\u003cem> 1150 Santa Rosa Ave., Santa Rosa\u003c/em>, 707-542-0861.\u003c/p>\n\u003cfigure id=\"attachment_119363\" class=\"wp-caption aligncenter\" style=\"max-width: 734px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800.jpg\" alt=\"Thai Time Asian Bistro\" width=\"734\" height=\"800\" class=\"size-full wp-image-119363\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800.jpg 734w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-160x174.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-240x262.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-375x409.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-520x567.jpg 520w\" sizes=\"(max-width: 734px) 100vw, 734px\">\u003cfigcaption class=\"wp-caption-text\">Thai Time Asian Bistro \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thaitimeasianbistro.com/\">\u003cstrong>Thai Time Asian Bistro\u003c/strong>\u003c/a>: With a menu featuring dishes priced $5-$22 (most less than $14), choices abound, and every beautifully presented item tastes as good as it looks. Fans of tom-kha coconut soup will be hooked instantly on the flavorful, rich broth packed with vegetables and a choice of chicken or tofu ($7); add $2 for prawns. The soup has just the right amount of spice and can be a meal in itself. \u003cem>402 Mendocino Ave., Santa Rosa\u003c/em>, 707-545-5204.\u003c/p>\n\u003cfigure id=\"attachment_119353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1.jpg\" alt=\"Belly Left Coast Kitchen & Tap Room\" width=\"1024\" height=\"678\" class=\"size-full wp-image-119353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-520x344.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Belly Left Coast Kitchen & Tap Room \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bellyleftcoastkitchen.com/\">\u003cstrong>Belly Left Coast Kitchen & Tap Room\u003c/strong>\u003c/a>: Usually, the tacos at this hip joint are three for $10. But on Taco Tuesday, they’re only $1 all day and night, with a choice of ground beef, chorizo, pulled pork or veggie street tacos (why choose, at that price? Get one of each). You’ll save on suds from 2 p.m. on, too. \u003cem>523 Fourth St., Santa Rosa\u003c/em>, 707-526-5787.\u003c/p>\n\u003cfigure id=\"attachment_119364\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682.jpg\" alt=\"The Villa Restaurant\" width=\"1024\" height=\"682\" class=\"size-full wp-image-119364\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Villa Restaurant \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thevillarestaurant.com/\">\u003cstrong>The Villa Restaurant\u003c/strong>\u003c/a>: Others may try, but no one can beat The Villa’s old-school happy hour, 3-7:30 p.m. daily. Beer and wine are $3, well drinks $4, and there is a wide assortment of appetizers ($3-$8). Check out the fried calamari, soft polenta with meat sauce, and tortellini pesto. Those who don’t fill up on apps can order a half-portion of most entrees for less than $20. \u003cem>3901 Montgomery Drive, Santa Rosa\u003c/em>, 707-528-7755.\u003c/p>\n\u003cfigure id=\"attachment_119362\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675.jpg\" alt=\"Stark's Steak & Seafood\" width=\"1024\" height=\"675\" class=\"size-full wp-image-119362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-1020x672.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-960x633.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-520x343.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Stark's Steak & Seafood \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://starkrestaurants.com/stark_steakhouse.html\">\u003cstrong>Stark's Steak & Seafood\u003c/strong>\u003c/a>: Its lunch and dinner menus are not cheap-eats material, but there is no arguing the popularity and pricing of Stark’s happy hour, offered Monday through Saturday – yes, Saturday – from 3-6 p.m. A lively crowd enjoys drinks specials, including $2.50 Beefeater martinis on Wednesday, Thursday and Saturday, and several small-plates noshes. Raw oysters, tuna tartare tacos and truffle fries are $1.75, Moroccan chicken meatballs and prime rib banh mi sandwiches are $3.75, and mini burgers with Cheddar and bacon are $5. \u003cem>521 Adams St., Santa Rosa\u003c/em>, 707-546-5100.\u003c/p>\n\u003cfigure id=\"attachment_119356\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634.jpg\" alt=\"John Ash & Co. The Front Room Bar + Lounge\" width=\"1024\" height=\"634\" class=\"size-full wp-image-119356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-800x495.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-768x476.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-1020x632.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-960x594.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-375x232.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-520x322.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">John Ash & Co. The Front Room Bar + Lounge \u003ccite>(Jeff Kanlee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vintnersinn.com/\">\u003cstrong>John Ash & Co. The Front Room Bar + Lounge\u003c/strong>\u003c/a>: You can get a beef filet in the main restaurant for $43, or you can relax in the lounge and indulge in Tips And Toast — beef filet tips, mushroom cream sauce and grilled ciabatta for $14. Set with a fireplace, the elegant space sparkles with other deals, such as roasted lamb ribs in pomegranate Pinot Noir barbecue sauce ($14) and oversized grilled fish tacos with slaw, cilantro cream and salsa ($11). \u003cem>4350 Barnes Road, Santa Rosa\u003c/em>, 707-527-7687.\u003c/p>\n\u003cfigure id=\"attachment_119352\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662.jpg\" alt=\"Bistro 29\" width=\"1024\" height=\"662\" class=\"size-full wp-image-119352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-1020x659.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-520x336.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bistro 29 \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bistro29.com/\">\u003cstrong>Bistro 29\u003c/strong>\u003c/a>: It seems like it has to be a typo: $29 for a four-course French meal Tuesday through Thursday, with just $11 more for wine pairings from the lengthy list of French and California labels. But it’s true, with the bistro’s changing prix-fixe menu offering lineups such as asparagus cream soup with bacon and buckwheat crumbs; Baby Gem lettuce salad with toasted hazelnuts, grapes and blue cheese; hanger steak with potatoes Lyonnaise, Dijon mustard and grilled spring onion, and dark chocolate mousse. \u003cem>620 Fifth St., Santa Rosa\u003c/em>, 707-546-2929.\u003c/p>\n\u003cfigure id=\"attachment_119365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/TINGHAU-YELP.jpg\" alt=\"Ting Hau\" width=\"1000\" height=\"562\" class=\"size-full wp-image-119365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ting Hau\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Ting-Hau-Restaurant/104940256216498\">\u003cstrong>Ting Hau\u003c/strong>\u003c/a>: Look no further than this small, unassuming eatery for high-quality, fresh and inexpensive Chinese food. It might not have the flash of the pricier choices around, yet this is the real deal. For a perfect spin on a classic dish, go for the honey walnut crispy prawns lunch special ($11), which comes with steamed or fried rice, crispy wontons and hot and sour soup.\u003cem> 714 Fourth St., Santa Rosa\u003c/em>, 707-545-5204.\u003c/p>\n\u003cfigure id=\"attachment_119358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/MACS-YELP.jpg\" alt=\"Mac's Deli and Cafe\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119358\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mac's Deli and Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/MacsDeli/\">\u003cstrong>Mac's Deli and Cafe\u003c/strong>\u003c/a>: What’s not to love about ginormous, really good sandwiches flanked by a pickle? How about when they’re just $6.50-$8.50 for stacked-high kosher specialties such as hot corned beef layered with coleslaw? Best ever deal: hot corned beef on rye with choice of salad and a glass of tap beer, all for $8.75. Breakfast is a winner, too, for two eggs with pastrami, home fries or hash browns, and a bagel for $8.95. \u003cem>630 Fourth St., Santa Rosa\u003c/em>, 707-545-3785.\u003c/p>\n\u003cfigure id=\"attachment_119350\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768.jpg\" alt=\"Croques & Toques\" width=\"1024\" height=\"768\" class=\"size-full wp-image-119350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Croques & Toques \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://croquesandtoques.com/\">\u003cstrong>Croques & Toques\u003c/strong>\u003c/a>: This Cotati-based truck specializes in croquettes – meat, fish and vegetable rolls that are coated in breadcrumbs and fried. Good-value eats include chicken Parmesan croquettes with mozzarella and marinara sauce ($8), and croque monsieur croquettes with ham and Gruyère and Emmentaler cheeses ($8). The truck appears regularly throughout Sonoma; check the website for details. 415-830-9046.\u003c/p>\n\u003cfigure id=\"attachment_119366\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683.jpg\" alt=\"Tony's of North Beach\" width=\"1024\" height=\"683\" class=\"size-full wp-image-119366\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tony's of North Beach \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://tonysofnorthbeach.com/\">\u003cstrong>Tony's of North Beach\u003c/strong>\u003c/a>: It’s in the Graton Resort & Casino, but don’t let that stop you from having high expectations for Tony’s Prime Rib Mondays. Juicy rosemary- and garlic-encrusted beef is slathered in pan drippings and horseradish cream, and served with a salad of baby greens with creamy Gorgonzola dressing, all for a bargain price of $15.99. The larger Flintstone cut is $18.99. Make it a real waddle-out feast with $4 sides, among them roasted-garlic mashed potatoes and creamed Parmesan spinach with pancetta. \u003cem>30 Park Court, Rohnert Park\u003c/em>, 707-586-0777.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide: The 15 Best Burger Spots in Oakland and Berkeley",
"title": "Bay Area Bites Guide: The 15 Best Burger Spots in Oakland and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As all matters of taste, burgers are a subjective business. In our \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/\">first burger guide to Berkeley and Oakland\u003c/a> in 2014, I outlined three criteria for what constitutes burger excellence in my book: sustainably farmed meat, consistent cooking to requested temperature, and simplicity of toppings (the fewer, the better). \u003c/p>\n\u003cp>Handlebar, Phil’s Sliders and Victory Burger were cut from this update because they have all closed since the first guide was published. Mua and Umami Burger have also been omitted here because neither is transparent about their beef sourcing. In the case of Mua, no one at the restaurant was able to give me any information about the beef, beyond their distributor. Umami is more complicated; everyone I spoke to, including a marketing representative, indicated that their signature beef blend is a secret recipe. So, this is not to say that this meat isn’t sustainable, just that I couldn’t readily access that information, so neither can diners. (Furthermore, every burger I've had a Umami in the past year has been overcooked.) As sustainability gets more important in the Bay Area dining scene—and in the larger context of global warming and our carbon footprint—we’ve been able to insist that, beyond tasting good, the meat we eat is sustainably farmed.\u003c/p>\n\u003cp>And of course, we know how vague and trendy the word “sustainable” is. For the purposes of this guide, we use the term in the broadest possible sense, to describe beef that is produced with considerations of environmental, social and economic outcomes (understanding that all beef production has a range of sustainability challenges).\u003c/p>\n\u003ch2>Bunaburger [CLOSED] \u003c/h2>\n\u003cfigure id=\"attachment_119093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Bunaburger-new.jpg\" alt=\"Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not typical that we would include a pop-up in a guide, but \u003ca href=\"https://www.bunaburger.com/\">Bunaburger\u003c/a> seems to have established relatively permanent status inside Blackwater Station in Temescal. It’s a spinoff on a successful breakfast-sandwich pop-up, Cracked, by Buna Babilla, and has taken up residence at the back counter of Blackwater Station, perfect for takeout or eating in with a cocktail at the bar. \u003c/p>\n\u003cp>The concept is throwback Americana, with homemade tater tots, chicken fingers and “special sauce,” and the five burgers on the menu constitute the bulk of the offerings, though there are also several entrée salads as well. We tried two burgers: the Buna Burger and the Classic. All beef is certified hormone- and antibiotic-free. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As intriguing as the creative Buna Burger is, we preferred the Classic, with red onions, lettuce, tomato, bread and butter pickles, and special sauce, which is akin to Thousand Island dressing. The Buna skewed more to the sweet side, with brown-sugar bacon mixed into the house-ground chuck, served with smoked onions, cheddar, and miso mayo. The server recommended medium for cooking temperature, so we went with it, and both were precisely so, juicy and ever-so-slightly pink. And the tater tots beat out the fries for their coarse texture and not over-salted crispness.\u003c/p>\n\u003cfigure id=\"attachment_119095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Buna1-new.jpg\" alt=\"“Bunaburger” with smoked onions, cheddar, and miso mayo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“Bunaburger” with smoked onions, cheddar, and miso mayo. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.bunaburger.com/\">\u003cstrong>Bunaburger\u003c/strong>\u003c/a> [CLOSED - \u003ca href=\"http://www.berkeleyside.com/2017/10/13/breakfast-sandwich-cracked-to-berkeley/\" rel=\"noopener\" target=\"_blank\">some items moved to Cracked\u003c/a>]\u003cbr>\n4901 Telegraph Ave. (inside Blackwater Station) [\u003ca href=\"https://goo.gl/cA21Ss\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 520-4265\u003cbr>\nHours: Tue-Thu, 11am-9pm; Fri, 11am-10pm; Sat, 5-10pm; Sun, 5-9pm\u003cbr>\nPrice Range: $ (burgers $8-$9)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/bunaburger-oakland\">Bunaburger\u003c/a>\u003c/p>\n\u003ch2>Chop Bar\u003c/h2>\n\u003cfigure id=\"attachment_119090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/chopbar-burger.jpg\" alt=\"Chop Bar burger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chop Bar burger \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ve heard about their famous Bloody Mary with bacon; \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>’s burger is of the same high caliber. House-ground chuck, distributed by \u003ca href=\"http://preferredmeats.com/\" target=\"_blank\">Preferred Meats\u003c/a>, chuck is cooked to a perfect medium rare and served on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> Kaiser roll with bacon, avocado, sliced heirloom tomatoes, and aioli. (Cheese and grilled onions are optional.) It comes with an arugula salad; I suggest also ordering a side of the jo-jos, crispy potato wedges with chimichurri. There’s a nice wine list that includes several sparkling wines by the glass that pair well with a juicy, bacon-topped burger. The space is indoor-outdoor rustic, and the servers are chatty and welcoming.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">\u003cstrong>Chop Bar\u003c/strong>\u003c/a>\u003cbr>\n247 4th St. [\u003ca href=\"http://goo.gl/61pS6g\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-2467\u003cbr>\nHours: Mon-Thu 8am-10pm; Fri 8am-11pm; Sat 9am-11pm; Sun 9am-10pm\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>\nYelp: \u003ca href=\"https://www.yelp.com/biz/chop-bar-oakland\">Chop Bar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $13)\u003c/p>\n\u003ch2>Clove and Hoof\u003c/h2>\n\u003cfigure id=\"attachment_119098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CloveandHoof-new.jpg\" alt=\"Clove and Hoof’s double-decker grass-fed burger.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof’s double-decker grass-fed burger. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We wrote about \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/03/black-creek-builders-behind-the-scenes-of-the-east-bay-restaurant-boom/\">Clove and Hoof\u003c/a> in December 2014, just before it opened, in a story about the local restaurant construction boom. More than two years later, the butcher shop/restaurant venture by Analiesa Gosnell and John Blevins has solidified its space in both departments and has nailed the burger, in particular. The C&H Burger is made from grass-fed beef from \u003ca href=\"http://www.jennerfamilybeef.com/\">Jenner Farms\u003c/a> in Etna, CA: two four-ounce patties slathered with pimento cheese and topped with caramelized onion, sweetly tart pickles, and pickle mayo on a potato pepper bun. (A gluten-free bun by \u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> is available for an extra $2.)\u003c/p>\n\u003cp>I ordered my burger medium-rare, and it arrived perfectly cooked. I would suggest that, since this burger is comprised of two small patties, as opposed to one large, it might be better cooked medium so that the outside of each patty gets more seared. But the meat itself is fantastic, pasture-raised, dry-aged, and all grass-fed. The pimento cheese is another nod to the retro trend we’re observing in burgers across the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\">\u003cstrong>Clove and Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/cA21Ss\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Daily, 11am-9pm (Tue open until 3pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\">Clove and Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\">@cloveandhoof\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/clove-and-hoof-oakland-2\">Clove and Hoof\u003c/a>\u003cbr>\nPrice Range: $$ (burger $14)\u003c/p>\n\u003ch2>Drip Line\u003c/h2>\n\u003cfigure id=\"attachment_119100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/DripLine-new.jpg\" alt=\"Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We covered Nora Dunning’s exquisite cooking at \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\">Drip Line\u003c/a> a few months back, and the chef’s ingenuity makes the cut once again with a “blended burger,” launched as part of a project by the James Beard Foundation to make more sustainable burgers by blending mushrooms into the beef. \u003c/p>\n\u003cp>Dunning’s version blends 60% grass-fed beef with 40% shiitake mushrooms, seasoned with dried shiitake powder and served on homemade brioche buns. Sambal aioli gives it a little kick, as does arugula, and the homemade lotus root chips on the side are downright addictive. As with everything on the menu at Drip Line, the burger bun is homemade, in this case from a sourdough starter with the addition of koji, fermented rice like that used to brew sake, which makes the bun ultra-light.\u003c/p>\n\u003cp>\u003ca href=\"http://driplineoakland.com/\">\u003cstrong>Drip Line\u003c/strong>\u003c/a>\u003cbr>\n1940 Union St., Ste. #21 [\u003ca href=\"https://goo.gl/snizj8\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 612-6952\u003cbr>\nHours: Tue-Fri, 7am-3pm; Sat-Sun, 8am-2pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DripLineCafe/\">Drip Line Oakland\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"https://twitter.com/DripLineCoffee\"> @DripLineCoffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/driplineoakland/\">@driplineoakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/drip-line-oakland\">Drip Line\u003c/a>\u003cbr>\nPrice Range: $ ($9-$13)\u003c/p>\n\u003ch2>Duchess [CLOSED]\u003c/h2>\n\u003cfigure id=\"attachment_119104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Duchess-new.jpg\" alt=\"The Wagyu burger at Duchess in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Wagyu burger at Duchess in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The claim to fame of the Duchess burger is Wagyu beef, from the cattle breed first imported into the U.S. in 1975. Highly regarded as a delicacy in Japan, the meat from Wagyu cows is very marbled, with a higher ratio of mono-unsaturated to saturated fat than beef from other breeds. \u003c/p>\n\u003cp>The presentation here is straightforward: American cheese, “dijonnaise” (a combination of mayonnaise and Dijon mustard), caramelized onion and shredded lettuce. The server recommended a temperature of medium for the meat, but I went with medium rare, and was happy I did. Barely charred on the outside and thoroughly pink on the inside, the juicy burger was snugly held by a seeded bun, toasted and firm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duchessoakland.com/\">\u003cstrong>Duchess\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n5422 College Ave. [\u003ca href=\"https://goo.gl/hiRdHw\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 871-3463\u003cbr>\nHours: Sun, 10am-3pm and 5-9pm; Mon-Wed, 5:30-9:30pm; Thu-Fri, 5-10pm; Sat, 10am-3pm and 5-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/duchessoakland\">@DuchessOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/duchessoakland/\">@duchessoakland\u003c/a>\u003cbr>\nPrice Range: $$ (burger $18)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/duchess-oakland\">Duchess\u003c/a> \u003c/p>\n\u003ch2>Farm Burger\u003c/h2>\n\u003cfigure id=\"attachment_119106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FarmBurger-new.jpg\" alt=\"Farm Burger’s bargain burger at $8.50.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farm Burger’s bargain burger at $8.50. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.farmburger.net/berkeley-ca#berkeley-california-1\">Farm Burger\u003c/a> seems like a thoroughly local joint, it is, in fact, a growing chain, with nine locations across the country. The growth of the company doesn’t seem to have affected quality in the least, and each restaurant does its own local sourcing. In Berkeley, that means 100% grass-fed beef from California farms.\u003c/p>\n\u003cp>There’s a rotating daily special, but I recommend going straight for the Farm Burger, which, for $8.50, is the biggest bargain on this list. Free toppings include Farm Burger sauce (a variation on the theme of Thousand Island dressing), roasted garlic, fresh jalapeños, pickled jalapeños, iceberg lettuce, Duke's mayo, smoked paprika mayo, grainy mustard, red onion, house pickles, and tomatoes (in season), served on a locally made bun from \u003ca href=\"https://www.semifreddis.com/\">Semifreddi's\u003c/a> bakery in Emeryville. For just $1, you can add fancier toppings like arugula, chili, sautéed mushrooms, a beer-battered onion ring, fried egg, goat cheese, and other items.\u003c/p>\n\u003cp>As is my wont, I went simple, with house sauce, pickles, red onion and tomato, and added homemade fries for a hearty, affordable lunch. The burger was cooked to spot-on medium-rare. The service at this location is well more developed than one might expect at a counter-service restaurant, with friendly servers buzzing around offering water and hot sauce and asking how your meal tastes. \u003c/p>\n\u003cfigure id=\"attachment_119105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FarmBurger-GF-new.jpg\" alt=\"The Farm Burger with a gluten-free bun.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farm Burger with a gluten-free bun. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmburger.net/berkeley-ca#berkeley-california-1\">\u003cstrong>Farm Burger\u003c/strong>\u003c/a>\u003cbr>\n1313 Ninth St. [\u003ca href=\"https://goo.gl/QcLtpo\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 705-1485\u003cbr>\nHours: Daily, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FarmBurger?ref=hl\">Farm Burger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FarmBurger\">@FarmBurger\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/farmburger/\">@FarmBurger\u003c/a>\u003cbr>\nPrice Range: $ (burger $8.50)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/farm-burger-berkeley?osq=farm+burger\">Farm Burger\u003c/a> \u003c/p>\n\u003ch2>KronnerBurger [CLOSED temporarily]\u003c/h2>\n\u003cfigure id=\"attachment_119136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/KronnerBurger-new.jpg\" alt=\"Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chris Kronner is, arguably, the Bay Area’s most celebrated designer of the burger experience. After a hugely successful pop-run in San Francisco that created a carnivore’s sensation, Kronner went brick-and-mortar on Oakland’s Piedmont Avenue in 2015, with a menu centered around his famous burger, grilled over oak wood and served on a homemade potato pain de mie bun, served simply with cheddar mayo, dill pickles, charred onion and lettuce. \u003c/p>\n\u003cp>What makes the burger special, for starters, is the dry-aged beef that comprises most of the blend, cooked rare and only rare, no exceptions. So, don’t bring your squeamish, blood-averse friends and relatives here! Unless of course, they want to try the vegan \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/22/a-tale-of-two-veggie-burgers-impossible-vs-beyond/\">Impossible Burger\u003c/a>, made by Impossible Foods, a company that has developed a completely meat-free “burger,” whose main ingredients are unlikely: wheat, coconut oil and potatoes, resulting in a burger that “bleeds” with the help of magic-ingredient heme, an iron-containing molecule in blood that carries oxygen. It turns out that heme is found in plants, as well as animals, so Impossible Foods has figured out a way to derive in from yeast and produce it in bulk. \u003c/p>\n\u003cp>There are many reasons one might want to eat this burger, sheer curiosity being one of them. And I’ll say that, if I hadn’t known what I was eating, I would probably have guessed it was meat mixed in with some kind of starchy filler. And I would have been wrong, of course. That’s how closely the burger approximates real meat. That said, when I was a vegetarian, I didn’t particularly want meat replacements, choosing rather to eat vegetables for their own sake. So, I think this burger appeals to those who love meat, but can’t—or don’t want to—eat it. What’s interesting is that the Impossible Burger bleeds more than the KronnerBurger, whose dry-aged beef doesn’t really lose liquid, even when served rare. It’s more like eating fine steak tartare.\u003c/p>\n\u003cfigure id=\"attachment_119108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/KB_Impossible-new.jpg\" alt=\"The vegan Impossible Burger, whose main ingredient is heme.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegan Impossible Burger, whose main ingredient is heme. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://kronnerburger.com/\">\u003cstrong>KronnerBurger\u003c/strong>\u003c/a> [CLOSED temporarily]\u003cbr>\n4063 Piedmont Ave. [\u003ca href=\"https://goo.gl/U1q9nb\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 410-7145\u003cbr>\nHours: Tue-Wed, 5:30-10pm; Thu-Fri, 11:30am-3:30pm and 5:30-10pm; Sat-Sun, 11am-4pm and 5:30-10pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/KronnerBurgerSF\">KronnerBurger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KronnerBurger\">@KronnerBurger\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kronnerburger/\">@kronnerburger\u003c/a>\u003cbr>\nPrice Range: $$ (burgers $15-$19)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/kronnerburger-oakland-3\">KronnerBurger\u003c/a>\u003c/p>\n\u003ch2>Limewood Bar & Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_119109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Limewood-new.jpg\" alt=\"Limewood’s classic burger, served up in a resort ambiance.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-119109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Limewood’s classic burger, served up in a resort ambiance. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rarely does a hotel restaurant make a best-burger list, but \u003ca href=\"https://www.limewoodrestaurant.com/\">Limewood\u003c/a>, in Berkeley’s Claremont Hotel (now owned by Fairmont), cooks up a mean burger and throws in a view for free. Despite the elegance of the space, you can walk in in your tennis attire, if you like—especially at lunch, when all eyes are on the panoramic view of the bay from high atop Berkeley.\u003c/p>\n\u003cp>A grass-fed burger, ground in-house, comes on a potato bun with sharp cheddar and creamed horseradish and lettuce. That’s it. Just three simple toppings that amplify the meat cooked perfectly to medium-rare. Sauntering in and ordering a burger is also an affordable way of enjoying the resort atmosphere of the place (though you can certainly order oysters and Champagne as well).\u003c/p>\n\u003cp>\u003ca href=\"https://www.limewoodrestaurant.com/\">\u003cstrong>Limewood Bar & Restaurant\u003c/strong>\u003c/a>\u003cbr>\n41 Tunnel Rd. [\u003ca href=\"https://goo.gl/e8wPAV\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-8585\u003cbr>\nHours: Daily, 11:30am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/limewoodberkeley\">Limewood Bar & Restaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/limewoodbarandrestaurant/\">@limewoodbarandrestaurant\u003c/a>\u003cbr>\nPrice Range: $$ (burger $18)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/limewood-bar-and-restaurant-berkeley\">Limewood Bar & Restaurant\u003c/a> \u003c/p>\n\u003ch2>Park Burger\u003c/h2>\n\u003cfigure id=\"attachment_119110\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/park-burger-new.jpg\" alt=\"The Classic Cheeseburger at Park Burger in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Classic Cheeseburger at Park Burger in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So many burger joints end up being neighborhood destinations, and \u003ca href=\"http://parkburgeroakland.com/\">Park Burger\u003c/a> is one of those. It’s very laid back and welcoming, with a down-home feel. The menu is large, and consists mostly of burgers of various compositions, but there are salads and side, too, including exceptional hand-cut Kennebec potato fries. And the burger, though only $9.25 with cheese, is top-notch. Made from delicious grass-fed beef from \u003ca href=\"http://eatcream.co/\">Cream Co.\u003c/a>, a local purveyor of sustainably produced meat, and served on buns from Bakers of Paris that are akin to brioche, the classic burger with cheese comes simply with lettuce, tomato, homemade aioli and pickled onions, if you like. Counter service is fast and friendly, and there’s a good beer list.\u003c/p>\n\u003cp>\u003ca href=\"http://parkburgeroakland.com/\">\u003cstrong>Park Burger\u003c/strong>\u003c/a>\u003cbr>\n4218 Park Blvd. [\u003ca href=\"https://goo.gl/2zHRLb\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 479-1402\u003cbr>\nHours: Mon-Sat, 11am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Park-Burger-127372520764350/\">Park Burger\u003c/a>\u003cbr>\nPrice Range: $ (cheeseburger $9.25)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/park-burger-oakland\">Park Burger\u003c/a>\u003c/p>\n\u003ch2>900 Grayson\u003c/h2>\n\u003cfigure id=\"attachment_119125\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/900grayson-burger.jpg\" alt=\"900 Grayson burger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">900 Grayson burger \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Known primarily as a great local breakfast spot, \u003ca href=\"http://www.900grayson.com\" target=\"_blank\">900 Grayson\u003c/a>, which looks like someone’s little house on the corner, is also a West Berkeley burger destination. Chef Nick Spelletich uses organic beef distributed by \u003ca href=\"http://www.goldengatemeatcompany.com/\" target=\"_blank\">Golden Gate Meats\u003c/a>, \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> buns, \u003ca href=\"https://www.nueskes.com/\">Nueske's\u003c/a> bacon, and tops the whole shebang with batter-fried onion rings. Given the latter, it’s best to ask for a side salad instead of the fries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.900grayson.com\" target=\"_blank\">\u003cstrong>900 Grayson\u003c/strong>\u003c/a>\u003cbr>\n900 Grayson St. \u003ca href=\"http://goo.gl/zVJa50\">[Map]\u003c/a>\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 704-9900\u003cbr>\nHours: Mon-Fri 8-10:45am and 11:30am-3pm; Sat 8am-2:30pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/900Grayson\" target=\"_blank\">900 Grayson\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/900-grayson-berkeley-2\">900 Grayson\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003ch2>Sidebar\u003c/h2>\n\u003cfigure id=\"attachment_119111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Sidebar-new.jpg\" alt=\"Sidebar’s burger with chipotle-Thousand Island sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sidebar’s burger with chipotle-Thousand Island sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well loved among the artisanal-cocktail set, \u003ca href=\"http://sidebar-oaktown.com/\">Sidebar\u003c/a>, across from Lake Merritt on Grand Avenue in Oakland, is somewhat of a sleeper of a restaurant. It seems to do a steady lunch business, without filling up readily. But their burger is so good that there should be a line out the door. It’s a marvel in simplicity: Niman Ranch beef, grilled to precisely medium-rare, served on a classic white bun with lettuce and chipotle-laced Thousand Island dressing, with homemade pickles on the side, as well as oven-baked potato wedges.\u003c/p>\n\u003cp>And if you’re looking to pair your burger with a cocktail, I happen to know that the Caged Heat bourbon cocktail that features a Sidebar employee’s homemade ghost pepper syrup, can also be made with tequila. This is an important sidebar, pun intended.\u003c/p>\n\u003cp>\u003ca href=\"http://sidebar-oaktown.com/\">\u003cstrong>Sidebar\u003c/strong>\u003c/a>\u003cbr>\n542 Grand Ave. [\u003ca href=\"https://goo.gl/e8wPAV\">Map\u003c/a>]\u003cbr>\nOakland, CA 94705\u003cbr>\nPh: (510) 452-9500\u003cbr>\nHours: Mon-Thu, 11:30am-10pm; Fri, 11:30am-10:30pm; Sat, 4-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sidebarOAK/\">Sidebar Oaktown\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SidebarOakland\">@SidebarOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sidebaroakland/\">@sidebaroakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/sidebar-oakland-2\">Sidebar\u003c/a>\u003cbr>\nPrice Range: $$ (burger $13.75)\u003c/p>\n\u003ch2>The Cook and Her Farmer\u003c/h2>\n\u003cfigure id=\"attachment_119102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cook-farmer-new.jpg\" alt=\"The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because there seems to be one of everything delicious at \u003ca href=\"http://swansmarket.com/\">Swan’s Market\u003c/a> in Old Oakland, it may not come as a surprise that one of the East Bay’s best burgers is found there, though it is a bit odd to have found it at the oyster bar. \u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a> is best known for its oysters, wine and beer, but they’ve also got it going on in the grass-fed burger department. \u003c/p>\n\u003cp>It starts with a big toasted \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> bun onto which goes a medium-thick patty grilled to precisely medium-rare, topped only with sharp cheddar cheese, sweetly tart, thinly sliced pickles, lettuce, and grilled red onions. The abundance of melted cheese serves to double as a sauce, so the burger doesn’t really need mayo or other condiments. There’s a bacon option I recommend because the kitchen serves it up crispy. Homemade potato chips on the side seal the deal. \u003c/p>\n\u003cp>\u003ca href=\"http://www.thecookandherfarmer.com/\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/NK4fJX\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon, 9am-4pm; Tue-Thu, 9am-9pm; Fri-Sat, 9am-10pm; Closed Sun\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thecookandherfarmer/\">@thecookandherfarmer\u003c/a>\u003cbr>\nPrice Range: $$ (burgers $14-$16)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-cook-and-her-farmer-oakland-2\">The Cook and Her Farmer\u003c/a>\u003c/p>\n\u003ch2>The Golden Squirrel\u003c/h2>\n\u003cfigure id=\"attachment_119107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/GoldenSquirrel-new.jpg\" alt=\"Wagyu burger at The Golden Squirrel, a Rockridge gastropub.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wagyu burger at The Golden Squirrel, a Rockridge gastropub. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goldensquirrelpub.com/\">The Golden Squirrel\u003c/a> is what a gastropub was originally designed to be: a casual, inviting space with excellent beer that places equal emphasis on food. In the case of the burger here, the “gastro” moniker earns its status with the choice of \u003ca href=\"http://www.masami-foods.com/usa/index2.html\">Masami beef\u003c/a>, an American Wagyu meat that is richly fatty and delicious at practically any temperature (though I recommend medium-rare to rare). \u003c/p>\n\u003cp>For only $14, this beauty includes bone marrow, homemade American cheese, aioli, tomato, Little Gem lettuces and thinly sliced red onion on a grilled, soft-white bun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.goldensquirrelpub.com/\">\u003cstrong>The Golden Squirrel\u003c/strong>\u003c/a>\u003cbr>\n5940 College Ave. [\u003ca href=\"https://goo.gl/JNbLov\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 735-9220\u003cbr>\nHours: Mon, 4-10pm; Tue-Thu, 11:30am-11pm; Fri, 11:30am-midnight; Sat, 10:30am-midnight; Sun, 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Goldensquirrelpub/\">The Golden Squirrel Rockridge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/goldensquirrelp\">@Goldensquirrelp\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/goldensquirrelpub/\">@goldensquirrelpub\u003c/a>\u003cbr>\nPrice Range: $$ (burger $14)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-golden-squirrel-oakland-2\">The Golden Squirrel\u003c/a>\u003c/p>\n\u003ch2>TrueBurger\u003c/h2>\n\u003cfigure id=\"attachment_119132\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/trueburger-fries.jpg\" alt=\"TrueBurger and fries.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">TrueBurger and fries. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When we walked into \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a>, my wife immediately said, “This should be a drive-in,” which makes sense given the efficient assembly line of cooks systematically getting properly cooked burgers onto trays (a la \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\">In-N-Out\u003c/a>) or tables. We noticed right away that the coarse-ground meat wasn’t flattened by the grilling process, and then identified why. The meat gets handed to the griller in the shape of a ball, and is only gently pressed down to be cooked; this process has a nice effect on the final burger, served in a white paper bag with lettuce, tomato, pickles, and a mildly garlicky aioli. At $6.50 a pop, this burger has the best value-to-quality ratio on the list. The beef here is pastured (though not grass-fed) with no hormones or no antibiotics, served on a Semifreddi's bun.\u003c/p>\n\u003cp>\u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">\u003cstrong>TrueBurger\u003c/strong>\u003c/a>\u003cbr>\n146 Grand Ave. \u003ca href=\"http://goo.gl/OZkjRZ\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94612\u003cbr>\n4101 Broadway (second location) [\u003ca href=\"https://goo.gl/qwV1d7\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 208-5678\u003cbr>\nHours: Tue-Sat 11am-9:30pm; Sun noon-8pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Trueburger/186633031087\" target=\"_blank\">Trueburger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Trueburger\" target=\"_blank\">@Trueburger\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/trueburger-oakland\">TrueBurger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $6.50)\u003c/p>\n\u003ch2>Wood Tavern\u003c/h2>\n\u003cfigure id=\"attachment_119131\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/wood-tavern-burger.jpg\" alt=\"Wood Tavern burger.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119131\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wood Tavern burger. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\">Wood Tavern\u003c/a> is one of Oakland’s longest-standing fine-dining restaurants, which makes it even more lovely that they serve a burger. It’s made with tried and true \u003ca href=\"https://www.nimanranch.com/\" target=\"_blank\">Niman Ranch\u003c/a> beef on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> baguette (despite the round patty on a rectangular “bun,” it works), and more homemade shoestring fries than two people can rightly eat. Another plus is the excellent (if pricey) wine list.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\">\u003cstrong>Wood Tavern\u003c/strong>\u003c/a>\u003cbr>\n6317 College Ave.\u003ca href=\"http://goo.gl/hbXhkr\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-4607\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Wood-Tavern-Restaurant/114049475293455?sk=info\" target=\"_blank\">The Wood Tavern Restaurant\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/wood-tavern-oakland\">Wood Tavern\u003c/a>\u003cbr>\nPrice Range: $$-$$$ (Entrees $11-$24, Burger $13)\u003c/p>\n\n",
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"excerpt": "This guide update features 11 new destination spots (and four returning winners) for the top burger destinations in Oakland and Berkeley, most of which feature sustainably sourced beef.",
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"description": "This guide update features 11 new destination spots (and four returning winners) for the top burger destinations in Oakland and Berkeley, most of which feature sustainably sourced beef.",
"title": "Bay Area Bites Guide: The 15 Best Burger Spots in Oakland and Berkeley | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As all matters of taste, burgers are a subjective business. In our \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/\">first burger guide to Berkeley and Oakland\u003c/a> in 2014, I outlined three criteria for what constitutes burger excellence in my book: sustainably farmed meat, consistent cooking to requested temperature, and simplicity of toppings (the fewer, the better). \u003c/p>\n\u003cp>Handlebar, Phil’s Sliders and Victory Burger were cut from this update because they have all closed since the first guide was published. Mua and Umami Burger have also been omitted here because neither is transparent about their beef sourcing. In the case of Mua, no one at the restaurant was able to give me any information about the beef, beyond their distributor. Umami is more complicated; everyone I spoke to, including a marketing representative, indicated that their signature beef blend is a secret recipe. So, this is not to say that this meat isn’t sustainable, just that I couldn’t readily access that information, so neither can diners. (Furthermore, every burger I've had a Umami in the past year has been overcooked.) As sustainability gets more important in the Bay Area dining scene—and in the larger context of global warming and our carbon footprint—we’ve been able to insist that, beyond tasting good, the meat we eat is sustainably farmed.\u003c/p>\n\u003cp>And of course, we know how vague and trendy the word “sustainable” is. For the purposes of this guide, we use the term in the broadest possible sense, to describe beef that is produced with considerations of environmental, social and economic outcomes (understanding that all beef production has a range of sustainability challenges).\u003c/p>\n\u003ch2>Bunaburger [CLOSED] \u003c/h2>\n\u003cfigure id=\"attachment_119093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Bunaburger-new.jpg\" alt=\"Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not typical that we would include a pop-up in a guide, but \u003ca href=\"https://www.bunaburger.com/\">Bunaburger\u003c/a> seems to have established relatively permanent status inside Blackwater Station in Temescal. It’s a spinoff on a successful breakfast-sandwich pop-up, Cracked, by Buna Babilla, and has taken up residence at the back counter of Blackwater Station, perfect for takeout or eating in with a cocktail at the bar. \u003c/p>\n\u003cp>The concept is throwback Americana, with homemade tater tots, chicken fingers and “special sauce,” and the five burgers on the menu constitute the bulk of the offerings, though there are also several entrée salads as well. We tried two burgers: the Buna Burger and the Classic. All beef is certified hormone- and antibiotic-free. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As intriguing as the creative Buna Burger is, we preferred the Classic, with red onions, lettuce, tomato, bread and butter pickles, and special sauce, which is akin to Thousand Island dressing. The Buna skewed more to the sweet side, with brown-sugar bacon mixed into the house-ground chuck, served with smoked onions, cheddar, and miso mayo. The server recommended medium for cooking temperature, so we went with it, and both were precisely so, juicy and ever-so-slightly pink. And the tater tots beat out the fries for their coarse texture and not over-salted crispness.\u003c/p>\n\u003cfigure id=\"attachment_119095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Buna1-new.jpg\" alt=\"“Bunaburger” with smoked onions, cheddar, and miso mayo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“Bunaburger” with smoked onions, cheddar, and miso mayo. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.bunaburger.com/\">\u003cstrong>Bunaburger\u003c/strong>\u003c/a> [CLOSED - \u003ca href=\"http://www.berkeleyside.com/2017/10/13/breakfast-sandwich-cracked-to-berkeley/\" rel=\"noopener\" target=\"_blank\">some items moved to Cracked\u003c/a>]\u003cbr>\n4901 Telegraph Ave. (inside Blackwater Station) [\u003ca href=\"https://goo.gl/cA21Ss\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 520-4265\u003cbr>\nHours: Tue-Thu, 11am-9pm; Fri, 11am-10pm; Sat, 5-10pm; Sun, 5-9pm\u003cbr>\nPrice Range: $ (burgers $8-$9)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/bunaburger-oakland\">Bunaburger\u003c/a>\u003c/p>\n\u003ch2>Chop Bar\u003c/h2>\n\u003cfigure id=\"attachment_119090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/chopbar-burger.jpg\" alt=\"Chop Bar burger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chop Bar burger \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ve heard about their famous Bloody Mary with bacon; \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>’s burger is of the same high caliber. House-ground chuck, distributed by \u003ca href=\"http://preferredmeats.com/\" target=\"_blank\">Preferred Meats\u003c/a>, chuck is cooked to a perfect medium rare and served on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> Kaiser roll with bacon, avocado, sliced heirloom tomatoes, and aioli. (Cheese and grilled onions are optional.) It comes with an arugula salad; I suggest also ordering a side of the jo-jos, crispy potato wedges with chimichurri. There’s a nice wine list that includes several sparkling wines by the glass that pair well with a juicy, bacon-topped burger. The space is indoor-outdoor rustic, and the servers are chatty and welcoming.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">\u003cstrong>Chop Bar\u003c/strong>\u003c/a>\u003cbr>\n247 4th St. [\u003ca href=\"http://goo.gl/61pS6g\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-2467\u003cbr>\nHours: Mon-Thu 8am-10pm; Fri 8am-11pm; Sat 9am-11pm; Sun 9am-10pm\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>\nYelp: \u003ca href=\"https://www.yelp.com/biz/chop-bar-oakland\">Chop Bar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $13)\u003c/p>\n\u003ch2>Clove and Hoof\u003c/h2>\n\u003cfigure id=\"attachment_119098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CloveandHoof-new.jpg\" alt=\"Clove and Hoof’s double-decker grass-fed burger.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof’s double-decker grass-fed burger. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We wrote about \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/03/black-creek-builders-behind-the-scenes-of-the-east-bay-restaurant-boom/\">Clove and Hoof\u003c/a> in December 2014, just before it opened, in a story about the local restaurant construction boom. More than two years later, the butcher shop/restaurant venture by Analiesa Gosnell and John Blevins has solidified its space in both departments and has nailed the burger, in particular. The C&H Burger is made from grass-fed beef from \u003ca href=\"http://www.jennerfamilybeef.com/\">Jenner Farms\u003c/a> in Etna, CA: two four-ounce patties slathered with pimento cheese and topped with caramelized onion, sweetly tart pickles, and pickle mayo on a potato pepper bun. (A gluten-free bun by \u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> is available for an extra $2.)\u003c/p>\n\u003cp>I ordered my burger medium-rare, and it arrived perfectly cooked. I would suggest that, since this burger is comprised of two small patties, as opposed to one large, it might be better cooked medium so that the outside of each patty gets more seared. But the meat itself is fantastic, pasture-raised, dry-aged, and all grass-fed. The pimento cheese is another nod to the retro trend we’re observing in burgers across the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\">\u003cstrong>Clove and Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/cA21Ss\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Daily, 11am-9pm (Tue open until 3pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\">Clove and Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\">@cloveandhoof\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/clove-and-hoof-oakland-2\">Clove and Hoof\u003c/a>\u003cbr>\nPrice Range: $$ (burger $14)\u003c/p>\n\u003ch2>Drip Line\u003c/h2>\n\u003cfigure id=\"attachment_119100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/DripLine-new.jpg\" alt=\"Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We covered Nora Dunning’s exquisite cooking at \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\">Drip Line\u003c/a> a few months back, and the chef’s ingenuity makes the cut once again with a “blended burger,” launched as part of a project by the James Beard Foundation to make more sustainable burgers by blending mushrooms into the beef. \u003c/p>\n\u003cp>Dunning’s version blends 60% grass-fed beef with 40% shiitake mushrooms, seasoned with dried shiitake powder and served on homemade brioche buns. Sambal aioli gives it a little kick, as does arugula, and the homemade lotus root chips on the side are downright addictive. As with everything on the menu at Drip Line, the burger bun is homemade, in this case from a sourdough starter with the addition of koji, fermented rice like that used to brew sake, which makes the bun ultra-light.\u003c/p>\n\u003cp>\u003ca href=\"http://driplineoakland.com/\">\u003cstrong>Drip Line\u003c/strong>\u003c/a>\u003cbr>\n1940 Union St., Ste. #21 [\u003ca href=\"https://goo.gl/snizj8\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 612-6952\u003cbr>\nHours: Tue-Fri, 7am-3pm; Sat-Sun, 8am-2pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DripLineCafe/\">Drip Line Oakland\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"https://twitter.com/DripLineCoffee\"> @DripLineCoffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/driplineoakland/\">@driplineoakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/drip-line-oakland\">Drip Line\u003c/a>\u003cbr>\nPrice Range: $ ($9-$13)\u003c/p>\n\u003ch2>Duchess [CLOSED]\u003c/h2>\n\u003cfigure id=\"attachment_119104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Duchess-new.jpg\" alt=\"The Wagyu burger at Duchess in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Wagyu burger at Duchess in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The claim to fame of the Duchess burger is Wagyu beef, from the cattle breed first imported into the U.S. in 1975. Highly regarded as a delicacy in Japan, the meat from Wagyu cows is very marbled, with a higher ratio of mono-unsaturated to saturated fat than beef from other breeds. \u003c/p>\n\u003cp>The presentation here is straightforward: American cheese, “dijonnaise” (a combination of mayonnaise and Dijon mustard), caramelized onion and shredded lettuce. The server recommended a temperature of medium for the meat, but I went with medium rare, and was happy I did. Barely charred on the outside and thoroughly pink on the inside, the juicy burger was snugly held by a seeded bun, toasted and firm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duchessoakland.com/\">\u003cstrong>Duchess\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n5422 College Ave. [\u003ca href=\"https://goo.gl/hiRdHw\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 871-3463\u003cbr>\nHours: Sun, 10am-3pm and 5-9pm; Mon-Wed, 5:30-9:30pm; Thu-Fri, 5-10pm; Sat, 10am-3pm and 5-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/duchessoakland\">@DuchessOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/duchessoakland/\">@duchessoakland\u003c/a>\u003cbr>\nPrice Range: $$ (burger $18)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/duchess-oakland\">Duchess\u003c/a> \u003c/p>\n\u003ch2>Farm Burger\u003c/h2>\n\u003cfigure id=\"attachment_119106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FarmBurger-new.jpg\" alt=\"Farm Burger’s bargain burger at $8.50.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farm Burger’s bargain burger at $8.50. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.farmburger.net/berkeley-ca#berkeley-california-1\">Farm Burger\u003c/a> seems like a thoroughly local joint, it is, in fact, a growing chain, with nine locations across the country. The growth of the company doesn’t seem to have affected quality in the least, and each restaurant does its own local sourcing. In Berkeley, that means 100% grass-fed beef from California farms.\u003c/p>\n\u003cp>There’s a rotating daily special, but I recommend going straight for the Farm Burger, which, for $8.50, is the biggest bargain on this list. Free toppings include Farm Burger sauce (a variation on the theme of Thousand Island dressing), roasted garlic, fresh jalapeños, pickled jalapeños, iceberg lettuce, Duke's mayo, smoked paprika mayo, grainy mustard, red onion, house pickles, and tomatoes (in season), served on a locally made bun from \u003ca href=\"https://www.semifreddis.com/\">Semifreddi's\u003c/a> bakery in Emeryville. For just $1, you can add fancier toppings like arugula, chili, sautéed mushrooms, a beer-battered onion ring, fried egg, goat cheese, and other items.\u003c/p>\n\u003cp>As is my wont, I went simple, with house sauce, pickles, red onion and tomato, and added homemade fries for a hearty, affordable lunch. The burger was cooked to spot-on medium-rare. The service at this location is well more developed than one might expect at a counter-service restaurant, with friendly servers buzzing around offering water and hot sauce and asking how your meal tastes. \u003c/p>\n\u003cfigure id=\"attachment_119105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FarmBurger-GF-new.jpg\" alt=\"The Farm Burger with a gluten-free bun.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farm Burger with a gluten-free bun. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmburger.net/berkeley-ca#berkeley-california-1\">\u003cstrong>Farm Burger\u003c/strong>\u003c/a>\u003cbr>\n1313 Ninth St. [\u003ca href=\"https://goo.gl/QcLtpo\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 705-1485\u003cbr>\nHours: Daily, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FarmBurger?ref=hl\">Farm Burger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FarmBurger\">@FarmBurger\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/farmburger/\">@FarmBurger\u003c/a>\u003cbr>\nPrice Range: $ (burger $8.50)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/farm-burger-berkeley?osq=farm+burger\">Farm Burger\u003c/a> \u003c/p>\n\u003ch2>KronnerBurger [CLOSED temporarily]\u003c/h2>\n\u003cfigure id=\"attachment_119136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/KronnerBurger-new.jpg\" alt=\"Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chris Kronner is, arguably, the Bay Area’s most celebrated designer of the burger experience. After a hugely successful pop-run in San Francisco that created a carnivore’s sensation, Kronner went brick-and-mortar on Oakland’s Piedmont Avenue in 2015, with a menu centered around his famous burger, grilled over oak wood and served on a homemade potato pain de mie bun, served simply with cheddar mayo, dill pickles, charred onion and lettuce. \u003c/p>\n\u003cp>What makes the burger special, for starters, is the dry-aged beef that comprises most of the blend, cooked rare and only rare, no exceptions. So, don’t bring your squeamish, blood-averse friends and relatives here! Unless of course, they want to try the vegan \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/22/a-tale-of-two-veggie-burgers-impossible-vs-beyond/\">Impossible Burger\u003c/a>, made by Impossible Foods, a company that has developed a completely meat-free “burger,” whose main ingredients are unlikely: wheat, coconut oil and potatoes, resulting in a burger that “bleeds” with the help of magic-ingredient heme, an iron-containing molecule in blood that carries oxygen. It turns out that heme is found in plants, as well as animals, so Impossible Foods has figured out a way to derive in from yeast and produce it in bulk. \u003c/p>\n\u003cp>There are many reasons one might want to eat this burger, sheer curiosity being one of them. And I’ll say that, if I hadn’t known what I was eating, I would probably have guessed it was meat mixed in with some kind of starchy filler. And I would have been wrong, of course. That’s how closely the burger approximates real meat. That said, when I was a vegetarian, I didn’t particularly want meat replacements, choosing rather to eat vegetables for their own sake. So, I think this burger appeals to those who love meat, but can’t—or don’t want to—eat it. What’s interesting is that the Impossible Burger bleeds more than the KronnerBurger, whose dry-aged beef doesn’t really lose liquid, even when served rare. It’s more like eating fine steak tartare.\u003c/p>\n\u003cfigure id=\"attachment_119108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/KB_Impossible-new.jpg\" alt=\"The vegan Impossible Burger, whose main ingredient is heme.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegan Impossible Burger, whose main ingredient is heme. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://kronnerburger.com/\">\u003cstrong>KronnerBurger\u003c/strong>\u003c/a> [CLOSED temporarily]\u003cbr>\n4063 Piedmont Ave. [\u003ca href=\"https://goo.gl/U1q9nb\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 410-7145\u003cbr>\nHours: Tue-Wed, 5:30-10pm; Thu-Fri, 11:30am-3:30pm and 5:30-10pm; Sat-Sun, 11am-4pm and 5:30-10pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/KronnerBurgerSF\">KronnerBurger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KronnerBurger\">@KronnerBurger\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kronnerburger/\">@kronnerburger\u003c/a>\u003cbr>\nPrice Range: $$ (burgers $15-$19)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/kronnerburger-oakland-3\">KronnerBurger\u003c/a>\u003c/p>\n\u003ch2>Limewood Bar & Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_119109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Limewood-new.jpg\" alt=\"Limewood’s classic burger, served up in a resort ambiance.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-119109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Limewood’s classic burger, served up in a resort ambiance. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rarely does a hotel restaurant make a best-burger list, but \u003ca href=\"https://www.limewoodrestaurant.com/\">Limewood\u003c/a>, in Berkeley’s Claremont Hotel (now owned by Fairmont), cooks up a mean burger and throws in a view for free. Despite the elegance of the space, you can walk in in your tennis attire, if you like—especially at lunch, when all eyes are on the panoramic view of the bay from high atop Berkeley.\u003c/p>\n\u003cp>A grass-fed burger, ground in-house, comes on a potato bun with sharp cheddar and creamed horseradish and lettuce. That’s it. Just three simple toppings that amplify the meat cooked perfectly to medium-rare. Sauntering in and ordering a burger is also an affordable way of enjoying the resort atmosphere of the place (though you can certainly order oysters and Champagne as well).\u003c/p>\n\u003cp>\u003ca href=\"https://www.limewoodrestaurant.com/\">\u003cstrong>Limewood Bar & Restaurant\u003c/strong>\u003c/a>\u003cbr>\n41 Tunnel Rd. [\u003ca href=\"https://goo.gl/e8wPAV\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-8585\u003cbr>\nHours: Daily, 11:30am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/limewoodberkeley\">Limewood Bar & Restaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/limewoodbarandrestaurant/\">@limewoodbarandrestaurant\u003c/a>\u003cbr>\nPrice Range: $$ (burger $18)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/limewood-bar-and-restaurant-berkeley\">Limewood Bar & Restaurant\u003c/a> \u003c/p>\n\u003ch2>Park Burger\u003c/h2>\n\u003cfigure id=\"attachment_119110\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/park-burger-new.jpg\" alt=\"The Classic Cheeseburger at Park Burger in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Classic Cheeseburger at Park Burger in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So many burger joints end up being neighborhood destinations, and \u003ca href=\"http://parkburgeroakland.com/\">Park Burger\u003c/a> is one of those. It’s very laid back and welcoming, with a down-home feel. The menu is large, and consists mostly of burgers of various compositions, but there are salads and side, too, including exceptional hand-cut Kennebec potato fries. And the burger, though only $9.25 with cheese, is top-notch. Made from delicious grass-fed beef from \u003ca href=\"http://eatcream.co/\">Cream Co.\u003c/a>, a local purveyor of sustainably produced meat, and served on buns from Bakers of Paris that are akin to brioche, the classic burger with cheese comes simply with lettuce, tomato, homemade aioli and pickled onions, if you like. Counter service is fast and friendly, and there’s a good beer list.\u003c/p>\n\u003cp>\u003ca href=\"http://parkburgeroakland.com/\">\u003cstrong>Park Burger\u003c/strong>\u003c/a>\u003cbr>\n4218 Park Blvd. [\u003ca href=\"https://goo.gl/2zHRLb\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 479-1402\u003cbr>\nHours: Mon-Sat, 11am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Park-Burger-127372520764350/\">Park Burger\u003c/a>\u003cbr>\nPrice Range: $ (cheeseburger $9.25)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/park-burger-oakland\">Park Burger\u003c/a>\u003c/p>\n\u003ch2>900 Grayson\u003c/h2>\n\u003cfigure id=\"attachment_119125\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/900grayson-burger.jpg\" alt=\"900 Grayson burger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">900 Grayson burger \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Known primarily as a great local breakfast spot, \u003ca href=\"http://www.900grayson.com\" target=\"_blank\">900 Grayson\u003c/a>, which looks like someone’s little house on the corner, is also a West Berkeley burger destination. Chef Nick Spelletich uses organic beef distributed by \u003ca href=\"http://www.goldengatemeatcompany.com/\" target=\"_blank\">Golden Gate Meats\u003c/a>, \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> buns, \u003ca href=\"https://www.nueskes.com/\">Nueske's\u003c/a> bacon, and tops the whole shebang with batter-fried onion rings. Given the latter, it’s best to ask for a side salad instead of the fries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.900grayson.com\" target=\"_blank\">\u003cstrong>900 Grayson\u003c/strong>\u003c/a>\u003cbr>\n900 Grayson St. \u003ca href=\"http://goo.gl/zVJa50\">[Map]\u003c/a>\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 704-9900\u003cbr>\nHours: Mon-Fri 8-10:45am and 11:30am-3pm; Sat 8am-2:30pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/900Grayson\" target=\"_blank\">900 Grayson\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/900-grayson-berkeley-2\">900 Grayson\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003ch2>Sidebar\u003c/h2>\n\u003cfigure id=\"attachment_119111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Sidebar-new.jpg\" alt=\"Sidebar’s burger with chipotle-Thousand Island sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sidebar’s burger with chipotle-Thousand Island sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well loved among the artisanal-cocktail set, \u003ca href=\"http://sidebar-oaktown.com/\">Sidebar\u003c/a>, across from Lake Merritt on Grand Avenue in Oakland, is somewhat of a sleeper of a restaurant. It seems to do a steady lunch business, without filling up readily. But their burger is so good that there should be a line out the door. It’s a marvel in simplicity: Niman Ranch beef, grilled to precisely medium-rare, served on a classic white bun with lettuce and chipotle-laced Thousand Island dressing, with homemade pickles on the side, as well as oven-baked potato wedges.\u003c/p>\n\u003cp>And if you’re looking to pair your burger with a cocktail, I happen to know that the Caged Heat bourbon cocktail that features a Sidebar employee’s homemade ghost pepper syrup, can also be made with tequila. This is an important sidebar, pun intended.\u003c/p>\n\u003cp>\u003ca href=\"http://sidebar-oaktown.com/\">\u003cstrong>Sidebar\u003c/strong>\u003c/a>\u003cbr>\n542 Grand Ave. [\u003ca href=\"https://goo.gl/e8wPAV\">Map\u003c/a>]\u003cbr>\nOakland, CA 94705\u003cbr>\nPh: (510) 452-9500\u003cbr>\nHours: Mon-Thu, 11:30am-10pm; Fri, 11:30am-10:30pm; Sat, 4-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sidebarOAK/\">Sidebar Oaktown\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SidebarOakland\">@SidebarOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sidebaroakland/\">@sidebaroakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/sidebar-oakland-2\">Sidebar\u003c/a>\u003cbr>\nPrice Range: $$ (burger $13.75)\u003c/p>\n\u003ch2>The Cook and Her Farmer\u003c/h2>\n\u003cfigure id=\"attachment_119102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cook-farmer-new.jpg\" alt=\"The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because there seems to be one of everything delicious at \u003ca href=\"http://swansmarket.com/\">Swan’s Market\u003c/a> in Old Oakland, it may not come as a surprise that one of the East Bay’s best burgers is found there, though it is a bit odd to have found it at the oyster bar. \u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a> is best known for its oysters, wine and beer, but they’ve also got it going on in the grass-fed burger department. \u003c/p>\n\u003cp>It starts with a big toasted \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> bun onto which goes a medium-thick patty grilled to precisely medium-rare, topped only with sharp cheddar cheese, sweetly tart, thinly sliced pickles, lettuce, and grilled red onions. The abundance of melted cheese serves to double as a sauce, so the burger doesn’t really need mayo or other condiments. There’s a bacon option I recommend because the kitchen serves it up crispy. Homemade potato chips on the side seal the deal. \u003c/p>\n\u003cp>\u003ca href=\"http://www.thecookandherfarmer.com/\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/NK4fJX\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon, 9am-4pm; Tue-Thu, 9am-9pm; Fri-Sat, 9am-10pm; Closed Sun\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thecookandherfarmer/\">@thecookandherfarmer\u003c/a>\u003cbr>\nPrice Range: $$ (burgers $14-$16)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-cook-and-her-farmer-oakland-2\">The Cook and Her Farmer\u003c/a>\u003c/p>\n\u003ch2>The Golden Squirrel\u003c/h2>\n\u003cfigure id=\"attachment_119107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/GoldenSquirrel-new.jpg\" alt=\"Wagyu burger at The Golden Squirrel, a Rockridge gastropub.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wagyu burger at The Golden Squirrel, a Rockridge gastropub. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goldensquirrelpub.com/\">The Golden Squirrel\u003c/a> is what a gastropub was originally designed to be: a casual, inviting space with excellent beer that places equal emphasis on food. In the case of the burger here, the “gastro” moniker earns its status with the choice of \u003ca href=\"http://www.masami-foods.com/usa/index2.html\">Masami beef\u003c/a>, an American Wagyu meat that is richly fatty and delicious at practically any temperature (though I recommend medium-rare to rare). \u003c/p>\n\u003cp>For only $14, this beauty includes bone marrow, homemade American cheese, aioli, tomato, Little Gem lettuces and thinly sliced red onion on a grilled, soft-white bun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.goldensquirrelpub.com/\">\u003cstrong>The Golden Squirrel\u003c/strong>\u003c/a>\u003cbr>\n5940 College Ave. [\u003ca href=\"https://goo.gl/JNbLov\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 735-9220\u003cbr>\nHours: Mon, 4-10pm; Tue-Thu, 11:30am-11pm; Fri, 11:30am-midnight; Sat, 10:30am-midnight; Sun, 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Goldensquirrelpub/\">The Golden Squirrel Rockridge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/goldensquirrelp\">@Goldensquirrelp\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/goldensquirrelpub/\">@goldensquirrelpub\u003c/a>\u003cbr>\nPrice Range: $$ (burger $14)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-golden-squirrel-oakland-2\">The Golden Squirrel\u003c/a>\u003c/p>\n\u003ch2>TrueBurger\u003c/h2>\n\u003cfigure id=\"attachment_119132\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/trueburger-fries.jpg\" alt=\"TrueBurger and fries.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">TrueBurger and fries. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When we walked into \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a>, my wife immediately said, “This should be a drive-in,” which makes sense given the efficient assembly line of cooks systematically getting properly cooked burgers onto trays (a la \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\">In-N-Out\u003c/a>) or tables. We noticed right away that the coarse-ground meat wasn’t flattened by the grilling process, and then identified why. The meat gets handed to the griller in the shape of a ball, and is only gently pressed down to be cooked; this process has a nice effect on the final burger, served in a white paper bag with lettuce, tomato, pickles, and a mildly garlicky aioli. At $6.50 a pop, this burger has the best value-to-quality ratio on the list. The beef here is pastured (though not grass-fed) with no hormones or no antibiotics, served on a Semifreddi's bun.\u003c/p>\n\u003cp>\u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">\u003cstrong>TrueBurger\u003c/strong>\u003c/a>\u003cbr>\n146 Grand Ave. \u003ca href=\"http://goo.gl/OZkjRZ\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94612\u003cbr>\n4101 Broadway (second location) [\u003ca href=\"https://goo.gl/qwV1d7\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 208-5678\u003cbr>\nHours: Tue-Sat 11am-9:30pm; Sun noon-8pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Trueburger/186633031087\" target=\"_blank\">Trueburger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Trueburger\" target=\"_blank\">@Trueburger\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/trueburger-oakland\">TrueBurger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $6.50)\u003c/p>\n\u003ch2>Wood Tavern\u003c/h2>\n\u003cfigure id=\"attachment_119131\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/wood-tavern-burger.jpg\" alt=\"Wood Tavern burger.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119131\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wood Tavern burger. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\">Wood Tavern\u003c/a> is one of Oakland’s longest-standing fine-dining restaurants, which makes it even more lovely that they serve a burger. It’s made with tried and true \u003ca href=\"https://www.nimanranch.com/\" target=\"_blank\">Niman Ranch\u003c/a> beef on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> baguette (despite the round patty on a rectangular “bun,” it works), and more homemade shoestring fries than two people can rightly eat. Another plus is the excellent (if pricey) wine list.\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.woodtavern.net\" target=\"_blank\">\u003cstrong>Wood Tavern\u003c/strong>\u003c/a>\u003cbr>\n6317 College Ave.\u003ca href=\"http://goo.gl/hbXhkr\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-4607\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Wood-Tavern-Restaurant/114049475293455?sk=info\" target=\"_blank\">The Wood Tavern Restaurant\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/wood-tavern-oakland\">Wood Tavern\u003c/a>\u003cbr>\nPrice Range: $$-$$$ (Entrees $11-$24, Burger $13)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "24 Best Breakfast Spots in Sonoma County",
"title": "24 Best Breakfast Spots in Sonoma County",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s a given that breakfast is the most important meal of the day, but why not have it be the most delicious? These places around Sonoma County are the best spots to start your morning with a kick of flavor.\u003c/p>\n\u003cfigure id=\"attachment_119178\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596.jpg\" alt=\"Criminal Baking, Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Criminal Baking, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://criminalbaking.com/\">\u003cstrong>Criminal Baking, Santa Rosa\u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>Yes, it’s in an odd location in the old-town arts district of Santa Rosa, yet also a great joy to those who discover this shrine to the oven. Start at the front counter, which is stocked with muffins, Cheddar-bacon scones, cupcakes, and specialties like shortbread-crust lemon tart fluffed with meringue topping and tea sprinkles. Breakfast salutes include baked banana challah French toast, gluten-free blueberry-coconut bars, English muffins stuffed with egg, lemon chutney, maple sausage and arugula, and seeded sourdough toast topped with eggs, sun-dried tomatoes, goat cheese, bacon and greens. \u003cem>463 Sebastopol Ave., Santa Rosa, 707-992-5661.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119184\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708.jpg\" alt=\"Dierk’s Parkside Café, Santa Rosa\" width=\"1024\" height=\"708\" class=\"size-full wp-image-119184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Dierk’s Parkside Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.dierksparkside.com/\">\u003cstrong>Dierk’s Parkside Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nThere’s literally no room for pretension at this intimate neighborhood restaurant where regulars sip coffee at the bar and chat up waitresses buzzing from table to table. Located just across Santa Rosa Avenue from Las Palmas, it's a surprising place to find one of Wine Country's favorite toques, Mark Dierkhising. But over the years, he's created a morning institution popular with bed-headed kids, apres-bike groups and in-the-know Wine Country visitors hunched over Chicken Fried Steak, Huevos Rancheros and quite possibly the world’s best hangover cure --the Country Benedict whose magical powers include a warm baguette, scrambled eggs, bacon, mushrooms, oven-dried tomatoes, spinach, hash browns and Hollandaise sauce.\u003cem> 404 Santa Rosa Ave., Santa Rosa, 707-573-5955\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_119173\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/carloscountrykitchen-1.jpg\" alt=\"Carlos Country Kitchen\" width=\"960\" height=\"540\" class=\"size-full wp-image-119173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-520x293.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Carlos Country Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Carlos-Country-Kitchen/149253588560408\">\u003cstrong>Carlos Country Kitchen \u003c/strong>\u003c/a>\u003cbr>\nIt’s nothing fancy, but there’s some seriously good grub here, served up in mega portions. Biscuits and gravy, pancakes, scrambled eggs, Huevos rancheros. \u003cem>90 College Ave., Santa Rosa, 707-569-9734.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119176\" class=\"wp-caption aligncenter\" style=\"max-width: 440px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/colibricafe-1-440x800.jpg\" alt=\"Colibri Café, Santa Rosa\" width=\"440\" height=\"800\" class=\"size-full wp-image-119176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800.jpg 440w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-160x291.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-240x436.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-375x682.jpg 375w\" sizes=\"(max-width: 440px) 100vw, 440px\">\u003cfigcaption class=\"wp-caption-text\">Colibri Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/Colibri-Grill-Cafe-616500718394353/\">\u003cstrong>Colibri Café, Santa Rosa \u003c/strong>\u003c/a>\u003cbr>\nBarbeque for breakfast? Only if it’s bbq pork rib hash with peppers, onions, pineapple, poached eggs and Chipotle Hollandaise, a Santa Rosa original. We’re also pretty stoked about their chicken and waffle breakfast with rosemary maple syrup. Fortunately Howarth park is just across the street to work off all this deliciousness. \u003cem>4233 Montgomery Dr., Santa Rosa, 707-538-2726.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119186\" class=\"wp-caption aligncenter\" style=\"max-width: 719px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800.jpg\" alt=\"Naked Pig Café, Santa Rosa\" width=\"719\" height=\"800\" class=\"size-full wp-image-119186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800.jpg 719w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-160x178.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-240x267.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-375x417.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-520x579.jpg 520w\" sizes=\"(max-width: 719px) 100vw, 719px\">\u003cfigcaption class=\"wp-caption-text\">Naked Pig Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.flowerandbonerestaurant.com/naked-pig-home\">\u003cstrong>Naked Pig Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nIn a neighborhood of tattoo parlors and auto smog stations sits this unlikely teal clapboard cafe with chalkboard illustrations displaying the all-natural ingredients in the dishes (waffle = organic flour, milk, butter and eggs). The seasonal, local specialties from owners Dalia Martinez and Jason Sakach cater to a hip, crowded scene at the three communal tables of weathered wood. The menu changes frequently, no surprise, but what’s on it is always exciting. Savory bread pudding is stocked with wild fennel sausage from pasture-raised pigs, Santa Rosa sweet corn, Anaheim peppers, kale and Gouda, all topped with an egg. An English muffin arrives capped in artisanal fromage blanc and roasted grapes with bacon and a petite salad. You’ve never had breakfast like this before. \u003cem>Naked Pig Café, 435 Santa Rosa Ave., Santa Rosa, 707-978-3231.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119188\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630.jpg\" alt=\"Jeffrey’s Hillside Café, Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jeffrey’s Hillside Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jeffreyshillsidecafe.com/\">\u003cstrong>Jeffrey’s Hillside Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nFormer John Ash & Co. chef brings Wine Country dining to breakfast. Don’t miss their chilaquiles (best we’ve had), Southern-inspired biscuits and gravy, sticky bun french toast and cheese blintzes with lemon curd. Lines can get long on weekends, so put on your patient hat—it’s worth the wait. \u003cem>2901 Fourth St., Santa Rosa, 707-546-6317.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119189\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/spinstersisters.jpg\" alt=\"Spinster Sisters, Santa Rosa\" width=\"800\" height=\"527\" class=\"size-full wp-image-119189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-520x343.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spinster Sisters, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thespinstersisters.com/\">\u003cstrong>Spinster Sisters, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nEggs, we hardly know ye. The humble ovum is put on a pedestal here, dressed in cocktail attire and gleefully gussied-up in innovative ways. Take the deviled egg capped in house-made kimchee and bacon; tostadas mantled in puréed Rancho Gordo Midnight beans, poached egg, cabbage, radish, cotija cheese and salsa rosa; or a lively shrimp and grits dish decorated with two poached farm eggs, tasso ham and Tabasco sauce. The artsy, wood-trimmed style of the old home converted into a bistro adds an extra layer of interest. \u003cem>401 S. A St., Santa Rosa, 707-528-7100.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119170\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786.jpg\" alt=\"Bright Bear Bakery, Petaluma\" width=\"800\" height=\"600\" class=\"size-full wp-image-119170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bright Bear Bakery, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://facebook.com/brightbearbakery\">\u003cstrong>Bright Bear Bakery, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nBright Bear Bakery isn’t easy to find, but a pilgrimage is worth the effort, as long as you’re early. The chickpea scramble with sweet potatoes and harissa (vegan) is great no matter what your diet, and a breakfast focaccia with ham egg and cheese is perfect when paired with a chocolate croissant, luxe cream cheese danish and cranberry scone. And did we mention their twice-baked croissants? These little beauties get stuffed with lemon curd and strawberries, then rebaked for a crispy, buttery sweet treat. \u003cem>2620 Lakeville Hwy., Suite 350, Petaluma, 707-291-10181.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119171\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/BS_040516_DELLA4_773940.jpg\" alt=\"Della Fattoria, Petaluma\" width=\"800\" height=\"538\" class=\"size-full wp-image-119171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-520x350.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Della Fattoria, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dellafattoria.com/\">\u003cstrong>Della Fattoria, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nThis downtown Petaluma bakery makes bread into an art - after a visit, you'll never look at toast the same way again. Della Fattoria specializes in the warm, crunchy edged bread, and making the trip here for toast is a pilgrimage of Wine Country pleasure. Owner Kathleen Weber uses fine ingredients like organic flours, Brittany sea salt, local extra virgin olive oils and, instead of commercial yeast, a natural starter featuring her family’s Petaluma ranch-grown grapes. The loaves are so superb that paying $5 for toast and jam feels like a bargain. Weber is a chef, though, so she also tops toast with other excellent things like thick-spread Bellwether ricotta, sliced organic bananas, toasted pecans, honey and a sprinkle of fleur de sel. The toppings are generous enough that toast is a full meal, paired with a chai latte and a passion fruit Prosecco mimosa.\u003cem> 141 Petaluma Blvd N, Petaluma, 707-763-0161.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119180\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682.jpg\" alt=\"Sax’s Joint, Petaluma\" width=\"1024\" height=\"682\" class=\"size-full wp-image-119180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sax’s Joint, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://saxsjoint.com/\">\u003cstrong>Sax’s Joint, Petaluma \u003c/strong>\u003c/a>\u003cbr>\nThe 1950s theme is a bit kitschy, but fun, with black- and-white tile and bubble-gum pink and chrome accents. There are also wisecracking, costumed servers straight out of the movie “Grease.” The kitchen is serious, however, with first-rate cinnamon rolls, biscuits and gravy, a half-pound burger patty with eggs and hash browns, and the crowd-pleasing Elvis waffle smothered in peanut butter and banana. \u003cem>317 Petaluma Blvd S., Petaluma, 707-559-3021.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119193\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/wishbone-1.jpg\" alt=\"Wishbone, Petaluma\" width=\"800\" height=\"677\" class=\"size-full wp-image-119193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-160x135.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-768x650.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-240x203.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-375x317.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-520x440.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wishbone, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wishbonepetaluma.com/\">\u003cstrong>Wishbone, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nThere are just 36 mismatched seats in this rustic cafe, and breakfast types love the six-seat counter next to the open kitchen, near the old-school turntable spinning vinyl. Co-owners Miriam Donaldson and Josh Norwitt source local ingredients for their comfort-food-with-a-twist, bake their own breads and even raise their own Scottish Highland cattle. Delectable dishes include the Wishburger, made with their own Scottish Highland beef and Hot Mess, polenta dotted with house-made pickles, roasted mushrooms, wilted kale, fermented hot sauce and a fried egg. \u003cem>841 Petaluma Boulevard North, Petaluma, 707-763-2663.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119177\" class=\"wp-caption aligncenter\" style=\"max-width: 976px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800.jpg\" alt=\"Community Cafe, Sonoma\" width=\"976\" height=\"800\" class=\"size-full wp-image-119177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800.jpg 976w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-160x131.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-800x656.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-768x630.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-960x787.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-240x197.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-375x307.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-520x426.jpg 520w\" sizes=\"(max-width: 976px) 100vw, 976px\">\u003cfigcaption class=\"wp-caption-text\">Community Cafe, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ccsonoma.com/\">\u003cstrong>Community Cafe, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nMargie Brooke sees two types of clients at her Mad Men-like retro diner: weekday versus weekend. “Weekdays, we see a lot of people eating healthier: the kale breakfast salad is a huge hit,” she said. “Weekends, people go for the guilty pleasure, like shaved ham and spinach Benedict with smokey Hollandaise .” Farm-to-table favorites include that kale salad with toasted almonds, avocado, bacon, poached eggs and pineapple vinaigrette. The absolute don’t-miss, though, is the Truffled Eggs & Toast, a big crusty soufflé of thick-sliced toasted English muffin stuffed with egg yolks, draped in fontina cheese, broiled, then smothered in sautéed wild mushrooms, asparagus and a drizzle of truffle oil. \u003cem>875 W. Napa St., Sonoma, 707-938-7779.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119182\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FREMONTDINER065_772478.jpg\" alt=\"Fremont Diner, Sonoma\" width=\"800\" height=\"533\" class=\"size-full wp-image-119182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fremont Diner, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thefremontdiner.com/\">\u003cstrong>Fremont Diner, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nHidden away among Sonoma’s vineyards and pastures, is the sort of place every traveler dreams about stumbling into, but rarely ever does. Oozing nouveau decrepitude, a heavy dose of John Deere chic and the irresistible lure of a butter and pork-soaked menu that would bring a tear of recognition to grandpappy’s eyes, the diner is everything good about, well, roadside diners. Here, “Praise the Lard”, isn’t just a quirky tag line, but a mission from 7 a.m. to 4 p.m. daily. Biscuits and gravy, shrimp grits and ham biscuits, but chicken and waffles make the trip extra worthwhile. \u003cem>660 Fremont Dr., Sonoma, 707-938-7370.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119179\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140.jpg\" alt=\"Pearl’s Diner, Sonoma\" width=\"800\" height=\"533\" class=\"size-full wp-image-119179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pearl’s Diner, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pearlsdinersonoma/\">\u003cstrong>Pearl’s Diner, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need a stylish setting when it’s all about delicious belly fillers such as Isaac’s 2-by-2: two eggs, two pancakes, two slabs of French toast, two bacon strips, two sausage links and two Alka-Seltzer tablets. (Really). This neighborhood hangout is a longtime favorite for joyful artery-cloggers like the Hey Haystack, a ham steak or hamburger patty topped in Cheddar and jack cheese, two eggs and grilled onions, all atop hash browns and with toast. \u003cem>561 Fifth St. W., Sonoma, 707-996-1783.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119190\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769.jpg\" alt=\"Sunflower Caffe Espresso & Wine Bar, Sonoma\" width=\"1024\" height=\"769\" class=\"size-full wp-image-119190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-960x721.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-520x391.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sunflower Caffe Espresso & Wine Bar, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sonomasunflower.com/\">\u003cstrong>Sunflower Caffe Espresso & Wine Bar, Sonoma \u003c/strong>\u003c/a>\u003cbr>\nThis charming little garden cottage sources a proprietary blend of fair-trade espresso and coffee beans, roasted in Marin by Equator Coffee & Tea for a fresh, rich and bold profile. Espresso, prepared double-ristretto style for a powerful punch, brims with notes of dark chocolate, caramel, nougat and nuts, while coffee, offered as French press or drip, has a subtle kiss of sweet chocolate flavor. Or get a sweet or spicy chai latte “dirty” style, with a shot of espresso added. Whatever you choose, the complex drinks stand up perfectly to the Peruvian spiced chicken omelet jazzed with cilantro lime cream, sweet-spicy aji chile crema and black bean chili. \u003cem>421 First St. W, Sonoma, 707-996-6645.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119187\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800.jpg\" alt=\"The Parish Cafe, Healdsburg\" width=\"533\" height=\"800\" class=\"size-full wp-image-119187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-520x780.jpg 520w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">The Parish Cafe, Healdsburg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://theparishcafe.com/\">\u003cstrong>The Parish Cafe, Healdsburg\u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>One word: beignets. If that’s all you have for breakfast, no one will fault you, since the feather-light French pastries are rolled out by hand before being quick-fried and smothered in powdered sugar. Paired with a rich, smooth chicory café au lait, they’re all a soul needs. Chef and owner Rob Lippincott honors his Louisiana heritage with New Orleans masterpieces such as Eggs Nouvelle Orleans (think eggs Benedict), piling poached eggs, mounds of sweet blue crab meat, silky house-made hollandaise and a scattering of shallots on crisp buttered French bread. All around, polished wood-plank tables are laden with plates of baguette po’ boys stuffed with eggs over medium, savory Black Forest ham, provolone, spinach and tomato; crawfish-andouille omelet; or shrimp and grits studded with bacon. Still craving sweet? The Bananas Foster Pain Perdu will set you up, with fluffy French toast gilded with fresh bananas, pecans and maple bourbon sauce. \u003cem>60 Mill St., Healdsburg, 707-431-8474.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119172\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/burtonzbakery-1.jpg\" alt=\"BurtoNZ Bakery, Windsor\" width=\"600\" height=\"450\" class=\"size-full wp-image-119172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-520x390.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">BurtoNZ Bakery, Windsor\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.burtonzbakery.com/\">\u003cstrong>BurtoNZ Bakery, Windsor \u003c/strong>\u003c/a>\u003cbr>\nPie for breakfast? Yes, please, when it’s a New Zealand-style pie stuffed with bacon and egg, or ham, egg and cheese. Baker Warren Burton is a native Kiwi, and he opens the doors at 5 a.m. daily to tempt us with anytime-is-a-great-time for slow-cooked steak-and-cheese pie, steak pie topped in mashed potatoes, mincemeat-cheese pie and sausage rolls. On the sweet side, there are irresistible pastry-encased custard squares finished in icing; fresh cream-stuffed New Zealand baked doughnuts; “flutterby” cakes (fancy cupcakes); brioche tarts; and lamingtons, Australia-inspired little sponge cakes coated in chocolate sauce, then dipped in dried coconut. \u003cem>9076 Brooks Road S., Windsor, 707-687-5455.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119192\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/willowwood-1.jpg\" alt=\"Willow Wood Market & Café, Graton\" width=\"800\" height=\"533\" class=\"size-full wp-image-119192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Willow Wood Market & Café, Graton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.willowwoodgraton.com/\">\u003cstrong>Willow Wood Market & Café, Graton \u003c/strong>\u003c/a>\u003cbr>\nMan does not live by fried and scrambled eggs alone. He needs luxuries like French folded soft-set eggs slow-cooked in a double boiler, then draped with fontina cheese and fresh herbs, to be spooned up with toasted local bread, sweet butter and blackberry preserves. The eclectic, country-chic Willow Wood does pasture-raised chickens proud, crafting a Venetian platter of poached eggs on buttered toast with prosciutto and shaved Parmesan cheese; a casserole dish layered with eggs, Black Forest ham, goat cheese and torn herbs all popped in the oven and baked to bubbling; a Market Plate Breakfast of sautéed spinach and coppa partnered with polenta, blue brie toast, roasted tomatoes and a soft-boiled egg. Sometimes the eggs are hidden, as in the coating for the Monte Cristo: challah French toast stuffed with Black Forest ham and Jarlsberg cheese, fried and smothered in toasted hazelnuts, strawberries, maple butter and syrup. \u003cem>9020 Graton Road, Graton, 707-823-0233.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119185\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0830_FORK_011_795518.jpg\" alt=\"Fork Roadhouse, Sebastopol\" width=\"800\" height=\"507\" class=\"size-full wp-image-119185\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-520x330.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fork Roadhouse, Sebastopol\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://forkcatering.com/\">\u003cstrong>Fork Roadhouse, Sebastopol\u003c/strong>\u003c/a>\u003cbr>\nA beautiful, creekside spot on the way to the beach features Chef Sarah Piccolo’s spot-on local cuisine. It’s casual and homey, with a great patio for warmer weather brunching. Best bets: Orange and ginger stewed prune with greek yogurt, honey, granola and bee pollen with roadhouse potatoes; pork belly fried egg tacos, Tuscan beans breakfast with lemon broth and parmesan. \u003cem>9890 Bodega Highway, Sebastopol, 707-634-7575.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119174\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584.jpg\" alt=\"Wild Flour Bread, Freestone\" width=\"1024\" height=\"584\" class=\"size-full wp-image-119174\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-800x456.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-768x438.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-1020x582.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-960x548.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-240x137.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-375x214.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-520x297.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wild Flour Bread, Freestone\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wildflourbread.com/\">\u003cstrong>Wild Flour Bread, Freestone\u003c/strong>\u003c/a>\u003cbr>\nMan can live on bread, water and cheese, if that bread is the organic, sourdough-based loaves Jed Wallach fires in tiny Wild Flour Bread’s wood-burning brick oven. The water is pumped from the fresh spring wells surrounding the charming bakery’s gardens, and the cheese comes from Freestone Artisan Cheese next door. Cheesemonger Omar Mueller specializes in hyper-local, small-batch cheeses made from milk from local creameries. They’re divine with Wallach’s baguettes, goat-cheese flatbread and the Bohemian loaf studded with apricot, orange and pecan.\u003cem> 140 Bohemian Highway, Freestone, 707-874-2938.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119191\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/tinytowncafe-1.jpg\" alt=\"Tiny Town Café, Forestville\" width=\"960\" height=\"720\" class=\"size-full wp-image-119191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Tiny Town Café, Forestville\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/TinyTownCafe/\">\u003cstrong>Tiny Town Café, Forestville \u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>It is indeed tiny, but the kitchen thinks big with an extensive array of fresh-baked goodies. Go for the homemade coconut-pecan caramel bars, bear claws, apple-raspberry turnovers, cherry- almond scones, and the Sunday signature, the malasadas: deep-fried, Portuguese-Hawaiian sugar doughnuts. The mood is delicious, too, with a record player spinning real vinyl, colorful mismatched plates, and a living room vibe.\u003cbr>\n\u003cem>6544 Front St., Forestville, 707-887-1400.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119175\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/coffeebazaar-600x800.jpg\" alt=\"Coffee Bazaar, Guerneville\" width=\"600\" height=\"800\" class=\"size-full wp-image-119175\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Coffee Bazaar, Guerneville\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/CoffeeBazaar/\">Coffee Bazaar, Guerneville\u003c/a> \u003c/strong>\u003cbr>\nRegulars come to this artsy salon for the ever-changing “Today’s Brew” from Russian River Roasters, plus barista-perfect lattes, mochas, Mexican mochas, Mexican hot chocolate and espressos with a shot of Torani syrup. Plan on lingering awhile over the excellent used-book collection or a game of cribbage, then treat yourself to an affogato, a double shot of house-roasted espresso over a scoop of Umpqua or Three Twins ice cream. Hungry types can dig into croissants plump with egg, ham and cheese, or chocolate. \u003cem>14045 Armstrong Woods Road, Guerneville, 707-869-9706.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119183\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/goldcoastcoffee.jpg\" alt=\"Gold Coast Coffee & Bakery, Duncans Mills\" width=\"800\" height=\"636\" class=\"size-full wp-image-119183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-768x611.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-520x413.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Gold Coast Coffee & Bakery, Duncans Mills\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://goldcoastcoffeeandbakery.com/\">\u003cstrong>Gold Coast Coffee & Bakery, Duncans Mills\u003c/strong>\u003c/a>\u003cbr>\nThe coffee beans are roasted on-site, for a variety of pick-me-up drinks such as espressos, vanilla soy lattes, mochas and espresso shakes. Sip the good stuff alongside croissants, bear claws, cheese pinwheels and cinnamon rolls baked in the wood-fire oven located off the garden deck. Attention to detail? You bet. Iced coffees are made with coffee ice cubes so they don’t get watered down, and there are even decaf coffee cubes. \u003cem>23577 Steelhead Blvd., Duncans Mills, 707-865-1441.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119181\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ESTEROCAFE.jpg\" alt=\"Estero Café, Valley Ford\" width=\"800\" height=\"637\" class=\"size-full wp-image-119181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-520x414.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Estero Café, Valley Ford\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/EsteroCafe/\">\u003cstrong>Estero Café, Valley Ford\u003c/strong>\u003c/a>\u003cbr>\nIf only more menus had an asterisk at the bottom stating that they deep fry their potatoes in local pork lard. That alone is worth the cost of admission, though the breakfast sandwich of two fried eggs, grilled Village Bakery sourdough bread, Estero Gold cheese, onion and mayo with bacon from the Sonoma Meat Co. will fill your belly for a long day of hiking along the coast. Owners are dedicated to using local produce and ingredients, making it a legit spot for true farm to table eats. Wednesday night dinner is served weekly, but the spot is typically a breakfast, brunch and lunch spot where you find locals hunched over a cuppa joe at the counter. \u003cem>4450 Highway 1, Valley Ford, open 7a.m. to 3p.m.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-breakfast-in-sonoma-county/\">Sonomamag.com\u003c/a>\u003c/em> \u003c/p>\n\n",
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"excerpt": "It’s a given that breakfast is the most important meal of the day, but why not have it be the most delicious? These places around Sonoma County are the best spots to start your morning with a kick of flavor.",
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"description": "It’s a given that breakfast is the most important meal of the day, but why not have it be the most delicious? These places around Sonoma County are the best spots to start your morning with a kick of flavor.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s a given that breakfast is the most important meal of the day, but why not have it be the most delicious? These places around Sonoma County are the best spots to start your morning with a kick of flavor.\u003c/p>\n\u003cfigure id=\"attachment_119178\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596.jpg\" alt=\"Criminal Baking, Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Criminal Baking, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://criminalbaking.com/\">\u003cstrong>Criminal Baking, Santa Rosa\u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>Yes, it’s in an odd location in the old-town arts district of Santa Rosa, yet also a great joy to those who discover this shrine to the oven. Start at the front counter, which is stocked with muffins, Cheddar-bacon scones, cupcakes, and specialties like shortbread-crust lemon tart fluffed with meringue topping and tea sprinkles. Breakfast salutes include baked banana challah French toast, gluten-free blueberry-coconut bars, English muffins stuffed with egg, lemon chutney, maple sausage and arugula, and seeded sourdough toast topped with eggs, sun-dried tomatoes, goat cheese, bacon and greens. \u003cem>463 Sebastopol Ave., Santa Rosa, 707-992-5661.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119184\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708.jpg\" alt=\"Dierk’s Parkside Café, Santa Rosa\" width=\"1024\" height=\"708\" class=\"size-full wp-image-119184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Dierk’s Parkside Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.dierksparkside.com/\">\u003cstrong>Dierk’s Parkside Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nThere’s literally no room for pretension at this intimate neighborhood restaurant where regulars sip coffee at the bar and chat up waitresses buzzing from table to table. Located just across Santa Rosa Avenue from Las Palmas, it's a surprising place to find one of Wine Country's favorite toques, Mark Dierkhising. But over the years, he's created a morning institution popular with bed-headed kids, apres-bike groups and in-the-know Wine Country visitors hunched over Chicken Fried Steak, Huevos Rancheros and quite possibly the world’s best hangover cure --the Country Benedict whose magical powers include a warm baguette, scrambled eggs, bacon, mushrooms, oven-dried tomatoes, spinach, hash browns and Hollandaise sauce.\u003cem> 404 Santa Rosa Ave., Santa Rosa, 707-573-5955\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_119173\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/carloscountrykitchen-1.jpg\" alt=\"Carlos Country Kitchen\" width=\"960\" height=\"540\" class=\"size-full wp-image-119173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-520x293.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Carlos Country Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Carlos-Country-Kitchen/149253588560408\">\u003cstrong>Carlos Country Kitchen \u003c/strong>\u003c/a>\u003cbr>\nIt’s nothing fancy, but there’s some seriously good grub here, served up in mega portions. Biscuits and gravy, pancakes, scrambled eggs, Huevos rancheros. \u003cem>90 College Ave., Santa Rosa, 707-569-9734.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119176\" class=\"wp-caption aligncenter\" style=\"max-width: 440px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/colibricafe-1-440x800.jpg\" alt=\"Colibri Café, Santa Rosa\" width=\"440\" height=\"800\" class=\"size-full wp-image-119176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800.jpg 440w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-160x291.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-240x436.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-375x682.jpg 375w\" sizes=\"(max-width: 440px) 100vw, 440px\">\u003cfigcaption class=\"wp-caption-text\">Colibri Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/Colibri-Grill-Cafe-616500718394353/\">\u003cstrong>Colibri Café, Santa Rosa \u003c/strong>\u003c/a>\u003cbr>\nBarbeque for breakfast? Only if it’s bbq pork rib hash with peppers, onions, pineapple, poached eggs and Chipotle Hollandaise, a Santa Rosa original. We’re also pretty stoked about their chicken and waffle breakfast with rosemary maple syrup. Fortunately Howarth park is just across the street to work off all this deliciousness. \u003cem>4233 Montgomery Dr., Santa Rosa, 707-538-2726.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119186\" class=\"wp-caption aligncenter\" style=\"max-width: 719px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800.jpg\" alt=\"Naked Pig Café, Santa Rosa\" width=\"719\" height=\"800\" class=\"size-full wp-image-119186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800.jpg 719w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-160x178.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-240x267.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-375x417.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-520x579.jpg 520w\" sizes=\"(max-width: 719px) 100vw, 719px\">\u003cfigcaption class=\"wp-caption-text\">Naked Pig Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.flowerandbonerestaurant.com/naked-pig-home\">\u003cstrong>Naked Pig Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nIn a neighborhood of tattoo parlors and auto smog stations sits this unlikely teal clapboard cafe with chalkboard illustrations displaying the all-natural ingredients in the dishes (waffle = organic flour, milk, butter and eggs). The seasonal, local specialties from owners Dalia Martinez and Jason Sakach cater to a hip, crowded scene at the three communal tables of weathered wood. The menu changes frequently, no surprise, but what’s on it is always exciting. Savory bread pudding is stocked with wild fennel sausage from pasture-raised pigs, Santa Rosa sweet corn, Anaheim peppers, kale and Gouda, all topped with an egg. An English muffin arrives capped in artisanal fromage blanc and roasted grapes with bacon and a petite salad. You’ve never had breakfast like this before. \u003cem>Naked Pig Café, 435 Santa Rosa Ave., Santa Rosa, 707-978-3231.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119188\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630.jpg\" alt=\"Jeffrey’s Hillside Café, Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jeffrey’s Hillside Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jeffreyshillsidecafe.com/\">\u003cstrong>Jeffrey’s Hillside Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nFormer John Ash & Co. chef brings Wine Country dining to breakfast. Don’t miss their chilaquiles (best we’ve had), Southern-inspired biscuits and gravy, sticky bun french toast and cheese blintzes with lemon curd. Lines can get long on weekends, so put on your patient hat—it’s worth the wait. \u003cem>2901 Fourth St., Santa Rosa, 707-546-6317.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119189\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/spinstersisters.jpg\" alt=\"Spinster Sisters, Santa Rosa\" width=\"800\" height=\"527\" class=\"size-full wp-image-119189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-520x343.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spinster Sisters, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thespinstersisters.com/\">\u003cstrong>Spinster Sisters, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nEggs, we hardly know ye. The humble ovum is put on a pedestal here, dressed in cocktail attire and gleefully gussied-up in innovative ways. Take the deviled egg capped in house-made kimchee and bacon; tostadas mantled in puréed Rancho Gordo Midnight beans, poached egg, cabbage, radish, cotija cheese and salsa rosa; or a lively shrimp and grits dish decorated with two poached farm eggs, tasso ham and Tabasco sauce. The artsy, wood-trimmed style of the old home converted into a bistro adds an extra layer of interest. \u003cem>401 S. A St., Santa Rosa, 707-528-7100.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119170\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786.jpg\" alt=\"Bright Bear Bakery, Petaluma\" width=\"800\" height=\"600\" class=\"size-full wp-image-119170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bright Bear Bakery, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://facebook.com/brightbearbakery\">\u003cstrong>Bright Bear Bakery, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nBright Bear Bakery isn’t easy to find, but a pilgrimage is worth the effort, as long as you’re early. The chickpea scramble with sweet potatoes and harissa (vegan) is great no matter what your diet, and a breakfast focaccia with ham egg and cheese is perfect when paired with a chocolate croissant, luxe cream cheese danish and cranberry scone. And did we mention their twice-baked croissants? These little beauties get stuffed with lemon curd and strawberries, then rebaked for a crispy, buttery sweet treat. \u003cem>2620 Lakeville Hwy., Suite 350, Petaluma, 707-291-10181.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119171\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/BS_040516_DELLA4_773940.jpg\" alt=\"Della Fattoria, Petaluma\" width=\"800\" height=\"538\" class=\"size-full wp-image-119171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-520x350.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Della Fattoria, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dellafattoria.com/\">\u003cstrong>Della Fattoria, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nThis downtown Petaluma bakery makes bread into an art - after a visit, you'll never look at toast the same way again. Della Fattoria specializes in the warm, crunchy edged bread, and making the trip here for toast is a pilgrimage of Wine Country pleasure. Owner Kathleen Weber uses fine ingredients like organic flours, Brittany sea salt, local extra virgin olive oils and, instead of commercial yeast, a natural starter featuring her family’s Petaluma ranch-grown grapes. The loaves are so superb that paying $5 for toast and jam feels like a bargain. Weber is a chef, though, so she also tops toast with other excellent things like thick-spread Bellwether ricotta, sliced organic bananas, toasted pecans, honey and a sprinkle of fleur de sel. The toppings are generous enough that toast is a full meal, paired with a chai latte and a passion fruit Prosecco mimosa.\u003cem> 141 Petaluma Blvd N, Petaluma, 707-763-0161.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119180\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682.jpg\" alt=\"Sax’s Joint, Petaluma\" width=\"1024\" height=\"682\" class=\"size-full wp-image-119180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sax’s Joint, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://saxsjoint.com/\">\u003cstrong>Sax’s Joint, Petaluma \u003c/strong>\u003c/a>\u003cbr>\nThe 1950s theme is a bit kitschy, but fun, with black- and-white tile and bubble-gum pink and chrome accents. There are also wisecracking, costumed servers straight out of the movie “Grease.” The kitchen is serious, however, with first-rate cinnamon rolls, biscuits and gravy, a half-pound burger patty with eggs and hash browns, and the crowd-pleasing Elvis waffle smothered in peanut butter and banana. \u003cem>317 Petaluma Blvd S., Petaluma, 707-559-3021.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119193\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/wishbone-1.jpg\" alt=\"Wishbone, Petaluma\" width=\"800\" height=\"677\" class=\"size-full wp-image-119193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-160x135.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-768x650.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-240x203.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-375x317.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-520x440.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wishbone, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wishbonepetaluma.com/\">\u003cstrong>Wishbone, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nThere are just 36 mismatched seats in this rustic cafe, and breakfast types love the six-seat counter next to the open kitchen, near the old-school turntable spinning vinyl. Co-owners Miriam Donaldson and Josh Norwitt source local ingredients for their comfort-food-with-a-twist, bake their own breads and even raise their own Scottish Highland cattle. Delectable dishes include the Wishburger, made with their own Scottish Highland beef and Hot Mess, polenta dotted with house-made pickles, roasted mushrooms, wilted kale, fermented hot sauce and a fried egg. \u003cem>841 Petaluma Boulevard North, Petaluma, 707-763-2663.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119177\" class=\"wp-caption aligncenter\" style=\"max-width: 976px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800.jpg\" alt=\"Community Cafe, Sonoma\" width=\"976\" height=\"800\" class=\"size-full wp-image-119177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800.jpg 976w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-160x131.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-800x656.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-768x630.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-960x787.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-240x197.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-375x307.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-520x426.jpg 520w\" sizes=\"(max-width: 976px) 100vw, 976px\">\u003cfigcaption class=\"wp-caption-text\">Community Cafe, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ccsonoma.com/\">\u003cstrong>Community Cafe, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nMargie Brooke sees two types of clients at her Mad Men-like retro diner: weekday versus weekend. “Weekdays, we see a lot of people eating healthier: the kale breakfast salad is a huge hit,” she said. “Weekends, people go for the guilty pleasure, like shaved ham and spinach Benedict with smokey Hollandaise .” Farm-to-table favorites include that kale salad with toasted almonds, avocado, bacon, poached eggs and pineapple vinaigrette. The absolute don’t-miss, though, is the Truffled Eggs & Toast, a big crusty soufflé of thick-sliced toasted English muffin stuffed with egg yolks, draped in fontina cheese, broiled, then smothered in sautéed wild mushrooms, asparagus and a drizzle of truffle oil. \u003cem>875 W. Napa St., Sonoma, 707-938-7779.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119182\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FREMONTDINER065_772478.jpg\" alt=\"Fremont Diner, Sonoma\" width=\"800\" height=\"533\" class=\"size-full wp-image-119182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fremont Diner, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thefremontdiner.com/\">\u003cstrong>Fremont Diner, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nHidden away among Sonoma’s vineyards and pastures, is the sort of place every traveler dreams about stumbling into, but rarely ever does. Oozing nouveau decrepitude, a heavy dose of John Deere chic and the irresistible lure of a butter and pork-soaked menu that would bring a tear of recognition to grandpappy’s eyes, the diner is everything good about, well, roadside diners. Here, “Praise the Lard”, isn’t just a quirky tag line, but a mission from 7 a.m. to 4 p.m. daily. Biscuits and gravy, shrimp grits and ham biscuits, but chicken and waffles make the trip extra worthwhile. \u003cem>660 Fremont Dr., Sonoma, 707-938-7370.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119179\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140.jpg\" alt=\"Pearl’s Diner, Sonoma\" width=\"800\" height=\"533\" class=\"size-full wp-image-119179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pearl’s Diner, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pearlsdinersonoma/\">\u003cstrong>Pearl’s Diner, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need a stylish setting when it’s all about delicious belly fillers such as Isaac’s 2-by-2: two eggs, two pancakes, two slabs of French toast, two bacon strips, two sausage links and two Alka-Seltzer tablets. (Really). This neighborhood hangout is a longtime favorite for joyful artery-cloggers like the Hey Haystack, a ham steak or hamburger patty topped in Cheddar and jack cheese, two eggs and grilled onions, all atop hash browns and with toast. \u003cem>561 Fifth St. W., Sonoma, 707-996-1783.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119190\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769.jpg\" alt=\"Sunflower Caffe Espresso & Wine Bar, Sonoma\" width=\"1024\" height=\"769\" class=\"size-full wp-image-119190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-960x721.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-520x391.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sunflower Caffe Espresso & Wine Bar, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sonomasunflower.com/\">\u003cstrong>Sunflower Caffe Espresso & Wine Bar, Sonoma \u003c/strong>\u003c/a>\u003cbr>\nThis charming little garden cottage sources a proprietary blend of fair-trade espresso and coffee beans, roasted in Marin by Equator Coffee & Tea for a fresh, rich and bold profile. Espresso, prepared double-ristretto style for a powerful punch, brims with notes of dark chocolate, caramel, nougat and nuts, while coffee, offered as French press or drip, has a subtle kiss of sweet chocolate flavor. Or get a sweet or spicy chai latte “dirty” style, with a shot of espresso added. Whatever you choose, the complex drinks stand up perfectly to the Peruvian spiced chicken omelet jazzed with cilantro lime cream, sweet-spicy aji chile crema and black bean chili. \u003cem>421 First St. W, Sonoma, 707-996-6645.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119187\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800.jpg\" alt=\"The Parish Cafe, Healdsburg\" width=\"533\" height=\"800\" class=\"size-full wp-image-119187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-520x780.jpg 520w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">The Parish Cafe, Healdsburg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://theparishcafe.com/\">\u003cstrong>The Parish Cafe, Healdsburg\u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>One word: beignets. If that’s all you have for breakfast, no one will fault you, since the feather-light French pastries are rolled out by hand before being quick-fried and smothered in powdered sugar. Paired with a rich, smooth chicory café au lait, they’re all a soul needs. Chef and owner Rob Lippincott honors his Louisiana heritage with New Orleans masterpieces such as Eggs Nouvelle Orleans (think eggs Benedict), piling poached eggs, mounds of sweet blue crab meat, silky house-made hollandaise and a scattering of shallots on crisp buttered French bread. All around, polished wood-plank tables are laden with plates of baguette po’ boys stuffed with eggs over medium, savory Black Forest ham, provolone, spinach and tomato; crawfish-andouille omelet; or shrimp and grits studded with bacon. Still craving sweet? The Bananas Foster Pain Perdu will set you up, with fluffy French toast gilded with fresh bananas, pecans and maple bourbon sauce. \u003cem>60 Mill St., Healdsburg, 707-431-8474.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119172\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/burtonzbakery-1.jpg\" alt=\"BurtoNZ Bakery, Windsor\" width=\"600\" height=\"450\" class=\"size-full wp-image-119172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-520x390.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">BurtoNZ Bakery, Windsor\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.burtonzbakery.com/\">\u003cstrong>BurtoNZ Bakery, Windsor \u003c/strong>\u003c/a>\u003cbr>\nPie for breakfast? Yes, please, when it’s a New Zealand-style pie stuffed with bacon and egg, or ham, egg and cheese. Baker Warren Burton is a native Kiwi, and he opens the doors at 5 a.m. daily to tempt us with anytime-is-a-great-time for slow-cooked steak-and-cheese pie, steak pie topped in mashed potatoes, mincemeat-cheese pie and sausage rolls. On the sweet side, there are irresistible pastry-encased custard squares finished in icing; fresh cream-stuffed New Zealand baked doughnuts; “flutterby” cakes (fancy cupcakes); brioche tarts; and lamingtons, Australia-inspired little sponge cakes coated in chocolate sauce, then dipped in dried coconut. \u003cem>9076 Brooks Road S., Windsor, 707-687-5455.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119192\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/willowwood-1.jpg\" alt=\"Willow Wood Market & Café, Graton\" width=\"800\" height=\"533\" class=\"size-full wp-image-119192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Willow Wood Market & Café, Graton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.willowwoodgraton.com/\">\u003cstrong>Willow Wood Market & Café, Graton \u003c/strong>\u003c/a>\u003cbr>\nMan does not live by fried and scrambled eggs alone. He needs luxuries like French folded soft-set eggs slow-cooked in a double boiler, then draped with fontina cheese and fresh herbs, to be spooned up with toasted local bread, sweet butter and blackberry preserves. The eclectic, country-chic Willow Wood does pasture-raised chickens proud, crafting a Venetian platter of poached eggs on buttered toast with prosciutto and shaved Parmesan cheese; a casserole dish layered with eggs, Black Forest ham, goat cheese and torn herbs all popped in the oven and baked to bubbling; a Market Plate Breakfast of sautéed spinach and coppa partnered with polenta, blue brie toast, roasted tomatoes and a soft-boiled egg. Sometimes the eggs are hidden, as in the coating for the Monte Cristo: challah French toast stuffed with Black Forest ham and Jarlsberg cheese, fried and smothered in toasted hazelnuts, strawberries, maple butter and syrup. \u003cem>9020 Graton Road, Graton, 707-823-0233.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119185\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0830_FORK_011_795518.jpg\" alt=\"Fork Roadhouse, Sebastopol\" width=\"800\" height=\"507\" class=\"size-full wp-image-119185\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-520x330.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fork Roadhouse, Sebastopol\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://forkcatering.com/\">\u003cstrong>Fork Roadhouse, Sebastopol\u003c/strong>\u003c/a>\u003cbr>\nA beautiful, creekside spot on the way to the beach features Chef Sarah Piccolo’s spot-on local cuisine. It’s casual and homey, with a great patio for warmer weather brunching. Best bets: Orange and ginger stewed prune with greek yogurt, honey, granola and bee pollen with roadhouse potatoes; pork belly fried egg tacos, Tuscan beans breakfast with lemon broth and parmesan. \u003cem>9890 Bodega Highway, Sebastopol, 707-634-7575.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119174\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584.jpg\" alt=\"Wild Flour Bread, Freestone\" width=\"1024\" height=\"584\" class=\"size-full wp-image-119174\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-800x456.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-768x438.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-1020x582.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-960x548.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-240x137.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-375x214.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-520x297.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wild Flour Bread, Freestone\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wildflourbread.com/\">\u003cstrong>Wild Flour Bread, Freestone\u003c/strong>\u003c/a>\u003cbr>\nMan can live on bread, water and cheese, if that bread is the organic, sourdough-based loaves Jed Wallach fires in tiny Wild Flour Bread’s wood-burning brick oven. The water is pumped from the fresh spring wells surrounding the charming bakery’s gardens, and the cheese comes from Freestone Artisan Cheese next door. Cheesemonger Omar Mueller specializes in hyper-local, small-batch cheeses made from milk from local creameries. They’re divine with Wallach’s baguettes, goat-cheese flatbread and the Bohemian loaf studded with apricot, orange and pecan.\u003cem> 140 Bohemian Highway, Freestone, 707-874-2938.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119191\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/tinytowncafe-1.jpg\" alt=\"Tiny Town Café, Forestville\" width=\"960\" height=\"720\" class=\"size-full wp-image-119191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Tiny Town Café, Forestville\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/TinyTownCafe/\">\u003cstrong>Tiny Town Café, Forestville \u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>It is indeed tiny, but the kitchen thinks big with an extensive array of fresh-baked goodies. Go for the homemade coconut-pecan caramel bars, bear claws, apple-raspberry turnovers, cherry- almond scones, and the Sunday signature, the malasadas: deep-fried, Portuguese-Hawaiian sugar doughnuts. The mood is delicious, too, with a record player spinning real vinyl, colorful mismatched plates, and a living room vibe.\u003cbr>\n\u003cem>6544 Front St., Forestville, 707-887-1400.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119175\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/coffeebazaar-600x800.jpg\" alt=\"Coffee Bazaar, Guerneville\" width=\"600\" height=\"800\" class=\"size-full wp-image-119175\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Coffee Bazaar, Guerneville\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/CoffeeBazaar/\">Coffee Bazaar, Guerneville\u003c/a> \u003c/strong>\u003cbr>\nRegulars come to this artsy salon for the ever-changing “Today’s Brew” from Russian River Roasters, plus barista-perfect lattes, mochas, Mexican mochas, Mexican hot chocolate and espressos with a shot of Torani syrup. Plan on lingering awhile over the excellent used-book collection or a game of cribbage, then treat yourself to an affogato, a double shot of house-roasted espresso over a scoop of Umpqua or Three Twins ice cream. Hungry types can dig into croissants plump with egg, ham and cheese, or chocolate. \u003cem>14045 Armstrong Woods Road, Guerneville, 707-869-9706.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119183\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/goldcoastcoffee.jpg\" alt=\"Gold Coast Coffee & Bakery, Duncans Mills\" width=\"800\" height=\"636\" class=\"size-full wp-image-119183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-768x611.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-520x413.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Gold Coast Coffee & Bakery, Duncans Mills\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://goldcoastcoffeeandbakery.com/\">\u003cstrong>Gold Coast Coffee & Bakery, Duncans Mills\u003c/strong>\u003c/a>\u003cbr>\nThe coffee beans are roasted on-site, for a variety of pick-me-up drinks such as espressos, vanilla soy lattes, mochas and espresso shakes. Sip the good stuff alongside croissants, bear claws, cheese pinwheels and cinnamon rolls baked in the wood-fire oven located off the garden deck. Attention to detail? You bet. Iced coffees are made with coffee ice cubes so they don’t get watered down, and there are even decaf coffee cubes. \u003cem>23577 Steelhead Blvd., Duncans Mills, 707-865-1441.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119181\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ESTEROCAFE.jpg\" alt=\"Estero Café, Valley Ford\" width=\"800\" height=\"637\" class=\"size-full wp-image-119181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-520x414.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Estero Café, Valley Ford\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/EsteroCafe/\">\u003cstrong>Estero Café, Valley Ford\u003c/strong>\u003c/a>\u003cbr>\nIf only more menus had an asterisk at the bottom stating that they deep fry their potatoes in local pork lard. That alone is worth the cost of admission, though the breakfast sandwich of two fried eggs, grilled Village Bakery sourdough bread, Estero Gold cheese, onion and mayo with bacon from the Sonoma Meat Co. will fill your belly for a long day of hiking along the coast. Owners are dedicated to using local produce and ingredients, making it a legit spot for true farm to table eats. Wednesday night dinner is served weekly, but the spot is typically a breakfast, brunch and lunch spot where you find locals hunched over a cuppa joe at the counter. \u003cem>4450 Highway 1, Valley Ford, open 7a.m. to 3p.m.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "20 Best Restaurants With a View in Sonoma, Napa and Marin",
"title": "20 Best Restaurants With a View in Sonoma, Napa and Marin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sure, the North Bay has plenty of \u003ca href=\"http://www.sonomamag.com/best-outdoor-dining-restaurants-in-sonoma-county/\">lovely patios\u003c/a>, but how about an amazing view and great food to boot? Not quite as easy. We’ve culled through our favorites and created a carefully curated list of spots where you can dole out some serious cheddar (that’s seriously worth it) or just bundle up with a plate of tacos by the bay. In Wine Country, you don’t necessarily have to spend a mint for a million dollar view.\u003c/p>\n\u003cfigure id=\"attachment_119041\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/birdscafe-1024x612.jpg\" alt=\"The Birds Café, Bodega Bay\" width=\"1024\" height=\"612\" class=\"size-full wp-image-119041\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-520x311.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Birds Café, Bodega Bay \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://facebook.com/bodegabaybirdscafe\">\u003cstrong>The Birds Café, Bodega Bay:\u003c/strong>\u003c/a> This tiny eatery\u003cstrong>, \u003c/strong>perched above the harbor, serves only a handful of items — fish and chips, salads, clam chowder, shrimp tacos — but may be one of my favorite places on the coast. Order at the counter, then walk up the stairs (there’s also a handy ramp) to the concrete patio for a lovely view and a picnic-style meal for under $15. \u003cem>1407 California Hwy. 1, Bodega Bay\u003c/em>, (707) 875-2900.\u003c/p>\n\u003cfigure id=\"attachment_119047\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691.jpg\" alt=\"Gourmet Au Bay, Bodega Bay\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Gourmet Au Bay, Bodega Bay \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://gourmetaubay.com/\">Gourmet Au Bay, Bodega Bay:\u003c/a> \u003c/strong>Owners Bob and Sissy Blanchard recently moved and expanded their longtime wine tasting shop from Bodega Highway to the last available waterfront property in Bodega Bay. Hidden away in a tiny cove in Bodega Harbor, the revamped Gourmet Au Bay is more than twice the size, and now has a wood-fired oven and full menu Thursday through Monday (the kitchen is closed Tuesday and Wednesday, though tasting is daily). One of the best views of the bay, hands down. \u003cem> 1412 Bay Flat Rd., Bodega Bay\u003c/em>, (707) 875-9875.\u003c/p>\n\u003cfigure id=\"attachment_119045\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/fishetarian.jpg\" alt=\"Fishetarian, Bodega Bay\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119045\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Fishetarian, Bodega Bay\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://fishetarianfishmarket.com/\">\u003cstrong>Fishetarian, Bodega Bay:\u003c/strong>\u003c/a> Okay, maybe this isn’t the view of a lifetime, but you can get a decent view of the Bodega Bay from the outdoor tables at this stellar fish market and café. Lines can be long, but we suggest taking some chowder and a crab sandwich, maybe some grilled fish tacos, and head to your favorite spot for a picnic. You can also grab a parking spot or just walk around and soak up the sea air. \u003cem>599 Hwy. 1, Bodega Bay\u003c/em>, 875-9092.\u003c/p>\n\u003cfigure id=\"attachment_119057\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/spudpoint.jpg\" alt=\"Spud Point Crab Co., Bodega Bay\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Spud Point Crab Co., Bodega Bay \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://spudpointcrab.com/\">\u003cstrong>Spud Point Crab Co., Bodega Bay\u003c/strong>\u003c/a> (\u003cem>1910 Westshore, Bodega Bay\u003c/em>, 875-9472, and\u003ca href=\"http://www.fishermanscovebodegabay.com/\">\u003cstrong> Fisherman’s Cove\u003c/strong> \u003c/a>(\u003cem>1850 Bay Flat Rd., Bodega Bay\u003c/em>, 377-4238) just because they’re no-frills, watch the boats come in kind of spots that are reasonably priced, with honest local seafood and friendly folks. \u003c/p>\n\u003cfigure id=\"attachment_119054\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/riversend1-1024x691.jpg\" alt=\"River’s End, Jenner\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119054\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">River’s End, Jenner \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ilovesunsets.com/\">\u003cstrong>River’s End, Jenner:\u003c/strong>\u003c/a> This romantic Californian seafood restaurant is the perfect dinner place to end a day on the Sonoma Coast. The bistro has large windows overlooking the Jenner beaches and waters from a bird’s eye view, along with a deck to enjoy the sound of waves and ocean air. We’ve got to say, this spot’s sunset views mixed with the fresh-out-of-the-ocean seafood is a dinner you’ll remember. \u003cem>11048 Hwy. 1, Jenner\u003c/em>, 865-2484.\u003c/p>\n\u003cfigure id=\"attachment_119051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/o-3.jpg\" alt=\"Nick’s Cove, Marshall\" width=\"1000\" height=\"562\" class=\"size-full wp-image-119051\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Nick’s Cove, Marshall \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://nickscove.com/\">\u003cstrong>Nick’s Cove, Marshall:\u003c/strong>\u003c/a> Besides the amazing waterfront views (maybe the best on the Bay), there’s a new reason to head out to Marshall for oysters. Chef Joshua Seibert of San Francisco’s wildly popular Mission Beach Cafe has landed in the kitchen, bringing with him several new dishes and a new enthusiasm to the Tomales Bay restaurant. Many of the favorites will remain on the menu, including Dungeness Mac & Cheese and Deviled Duck Eggs, but they’ll get some minor tweaks and join several new items on the menu. Seibert has been working with the property’s Garden Manager, Brendan Thomas to grow fresh produce for the restaurant year-round. \u003cem>23240 Highway One, Marshall\u003c/em>, (415) 663-1033.\u003c/p>\n\u003cfigure id=\"attachment_119058\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/vintnersinn-1-4.jpg\" alt=\"John Ash & Co., Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119058\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">John Ash & Co., Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vintnersinn.com/\">\u003cstrong>John Ash & Co., Santa Rosa\u003c/strong>:\u003c/a> At the gateway to the Russian River Valley appellation, this historic restaurant pays homage to godfather of Wine Country cuisine, Chef John Ash. The restaurant is nestled among acres of vineyards, with stunning views from just about every angle. Twinkling lights and a lovely patio make it a perfect sunset spot. \u003cem> 4330 Barnes Road, Santa Rosa\u003c/em>, 527-7687.\u003c/p>\n\u003cfigure id=\"attachment_119049\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/nectar.jpg\" alt=\"Nectar Restaurant & Lounge, Santa Rosa\" width=\"960\" height=\"441\" class=\"size-full wp-image-119049\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-160x74.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-800x368.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-768x353.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-240x110.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-375x172.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-520x239.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Nectar Restaurant & Lounge, Santa Rosa \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://santarosanectar.com/\">\u003cstrong>Nectar Restaurant & Lounge, Santa Rosa:\u003c/strong>\u003c/a> You can see for miles from the casual outdoor patio, with a view into the heart of Sonoma County. Here you can enjoy a Sunday morning eggs Benedict or a sunset cocktail with the vineyards of Wine Country stretching out before you. \u003cem>3555 Round Barn Blvd., Santa Rosa\u003c/em>, 569-5525.\u003c/p>\n\u003cfigure id=\"attachment_119052\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/o-4.jpg\" alt=\"Restaurant at Russian River Vineyards, Forestville\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119052\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant at Russian River Vineyards, Forestville \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://russianrivervineyards.com/\">\u003cstrong>Restaurant at Russian River Vineyards, Forestville:\u003c/strong>\u003c/a> This Forestville gem has always been a great spot to sit outside among grape vines and redwoods, ponder the Wine Country lifestyle. A new chef is bringing a new POV to the menu, making it worth another visit. \u003cem>5700 CA-116, Forestville\u003c/em>, 887-3344.\u003c/p>\n\u003cfigure id=\"attachment_119043\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/dempseys.jpg\" alt=\"Dempsey’s Restaurant & Brewery, Petaluma\" width=\"960\" height=\"540\" class=\"size-full wp-image-119043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-520x293.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Dempsey’s Restaurant & Brewery, Petaluma \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dempseys.com/\">\u003cstrong>Dempsey’s Restaurant & Brewery, Petaluma:\u003c/strong>\u003c/a> Located riverside, this restaurant and brewery gives panoramic views of historic Petaluma. Take a seat at one of the outdoor tables, grab a pint and go for the Cuban sandwich, with slow-cooked brisket. Burgers are also top-notch, and they’ve got a solid roasted chicken perfect for cooler nights. \u003cem>50 E. Washington St., Petaluma\u003c/em>, 765-9694.\u003c/p>\n\u003cfigure id=\"attachment_119046\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/graffiti-600x800.jpg\" alt=\"Graffiti, Petaluma\" width=\"600\" height=\"800\" class=\"size-full wp-image-119046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Graffiti, Petaluma \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://graffitipetaluma.com/\">\u003cstrong>Graffiti, Petaluma:\u003c/strong>\u003c/a> Small plates ranging from crab cakes and beet salad to heartier pizzas and burgers make this a popular Petaluma stop. A full bar and a few apps on the outdoor patio are a great way to spend an afternoon watching the river roll by. \u003cem>101 Second St., Petaluma\u003c/em>, 765-4567.\u003c/p>\n\u003cfigure id=\"attachment_119055\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1.jpg\" alt=\"Rustic (Coppola Winery), Geyserville\" width=\"600\" height=\"399\" class=\"size-full wp-image-119055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-520x346.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Rustic (Coppola Winery), Geyserville \u003ccite>(Chad Keig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://francisfordcoppolawinery.com/\">\u003cstrong>Rustic (Coppola Winery), Geyserville:\u003c/strong>\u003c/a> Before we get to the views, it’s important to say that this is Francis Ford Coppola’s Sonoma winery, so expect plenty of movie memorabilia and Hollywood spectacle at this Wine Country destination. What’s so impressive, besides the sweeping views of the Alexander Valley and Coppola’s vast vineyards is that the food is actually very good. It has to be, because Coppola is a frequent visitor to the dining room (we’ve seen him twice). We love the approachable Italian pastas and pizzas, along with “Francis’s Favorites” like Marrakesh Lamb, brick chicken (Chicken Mattone). Don’t miss the chocolate mousse. Seriously. If you’re up for some fun, check out the weekly “A Tavola” where staff perform a “family style” meal with wacky aunts, cousins, Italian moms and plenty of singing, with dishes simply sent to your table. \u003cem>300 Via Archimedes, Geyserville\u003c/em>, 857-1400.\u003c/p>\n\u003cfigure id=\"attachment_119038\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/0540AngeleDay3-1024x691.jpg\" alt=\"Angele, Napa\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Angele, Napa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.angelerestaurant.com/\">\u003cstrong>Angele, Napa:\u003c/strong>\u003c/a> You’ll find some of the prettiest on the Napa riverfront at this classic French brasserie. Grab a table on the patio and toast to la bonne vie. \u003cem>540 Main St., Napa\u003c/em>, (707) 252-8115.\u003c/p>\n\u003cfigure id=\"attachment_119056\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691.jpg\" alt=\"Auberge de Soleil, Rutherford\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Auberge de Soleil, Rutherford \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://aubergedusoleil.aubergeresorts.com/\">\u003cstrong>Auberge de Soleil, Rutherford:\u003c/strong>\u003c/a> It’s not hard imagining yourself in the French countryside, with 360 views of the Napa Valley. The famous outdoor patio is perfect for a sunny brunch date, basking in the afternoon sunshine, mimosa in hand, and the classic Napa scenery around you. \u003cem>180 Rutherford Hill Rd., Rutherford\u003c/em>, 800-348-5406.\u003c/p>\n\u003cfigure id=\"attachment_119053\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691.jpg\" alt=\"Harvest Table, St. Helena\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119053\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Harvest Table, St. Helena \u003ccite>(Paige Green)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://harvesttablenapa.com/\">\u003cstrong>Harvest Table, St. Helena:\u003c/strong>\u003c/a> The cozy covered patio (with luxe sofa seats) overlooks a culinary garden and the Harvest Inn’s charming grounds. Well off the main drag, the property is a quiet refuge from the often-bustling Napa Valley traffic. Though this is a Charlie Palmer spot and can be pretty pricey for dinner, the lunch menu, bar bites and “neighbor” dinners ($36 prix fixe on Sunday, Tuesday and Wednesday) make it an affordable indulgence. One of the prettiest and coziest patios we know. \u003cem>One Main St., St. Helena\u003c/em>, (707) 967-4695.\u003c/p>\n\u003cfigure id=\"attachment_119042\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/brix.jpg\" alt=\"Brix, Napa\" width=\"960\" height=\"640\" class=\"size-full wp-image-119042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Brix, Napa \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://brix.com/\">\u003cstrong>Brix, Napa:\u003c/strong>\u003c/a> Flower and vegetable gardens just off the patio are stunning, making this a popular St. Helena restaurant for visitors. We recommend Sunday brunch buffet to really enjoy the outdoors, with a seafood bar, sourdough walnut pancakes, salads, cheeses and bacon éclairs. \u003cem> 7377 St. Helena Hwy.\u003c/em>, \u003cem>Napa\u003c/em>, 944-2749.\u003c/p>\n\u003cfigure id=\"attachment_119050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/o-2.jpg\" alt=\"Barrel House Tavern, Sausalito\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119050\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Barrel House Tavern, Sausalito\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://barrelhousetavern.com/\">\u003cstrong>Barrel House Tavern, Sausalito:\u003c/strong>\u003c/a> Located in a former ferry terminal, Barrel House has an award-winning restaurant design with panoramic views of Sausalito and the lights of San Francisco across the bay. A modern menu focused on seafood and seasonal Cal-Italian is perfect for a romantic dinner, yet family-friendly (they have an actual soda jerk). \u003cem>660 Bridgeway, Sausalito\u003c/em>, 415-725-9593.\u003c/p>\n\u003cfigure id=\"attachment_119040\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/barbocce-1024x691.jpg\" alt=\"Bar Bocce, Sausalito\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bar Bocce, Sausalito \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://barbocce.com/\">\u003cstrong>Bar Bocce, Sausalito:\u003c/strong>\u003c/a> Start your Friday night with this casual Italian spot right on the water. With tables and seating just steps away from the beach, customers line up for a pizza, roast chicken wings, homemade meatballs, lasagna and of course, sangria. Best seat in the house is round the fire pit. And, as the name implies, there’s a bocce court for everyone to use. \u003cem>1250 Bridgeway, Sausalito\u003c/em>, (415) 331-0555.\u003c/p>\n\u003cfigure id=\"attachment_119048\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/legarage.jpg\" alt=\"Le Garage, Sausalito\" width=\"1000\" height=\"552\" class=\"size-full wp-image-119048\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-160x88.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-800x442.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-768x424.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-960x530.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-240x132.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-375x207.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-520x287.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Le Garage, Sausalito \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.legaragebistrosausalito.com/\">\u003cstrong>Le Garage, Sausalito:\u003c/strong>\u003c/a> A converted auto garage has become a Sausalito destination for authentic French bistro cuisine. Overlooking the Schoonmaker Point Marina, the views are as good as the Croque Madame, Mussels Mariniere and panisse (chickpea fries). \u003cem>85 Liberty Ship Way, Suite 109, Sausalito\u003c/em>, (415) 332-5625.\u003c/p>\n\u003cfigure id=\"attachment_119044\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/farleybar.jpg\" alt=\"Farley Bar, Sausalito\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Farley Bar, Sausalito\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cavallopoint.com/\">\u003cstrong>Farley Bar, Sausalito: \u003c/strong>\u003c/a>You can actually see the Golden Gate Bridge from this luxe little bar on the grounds of Cavallo Point. Tons of cocktails, and a bar menu from Murray Circle’s executive chef, this is a taste of the good life with one of the best views in the Bay Area. \u003cem>601 Murray Circle, Fort Baker, Sausalito\u003c/em>, 415.339.4750.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/20-best-restaurants-view-sonoma-napa-marin/\">Sonomamag.com\u003c/a>\u003c/em>\u003c/p>\n\n",
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"excerpt": "Sure, the North Bay has plenty of lovely patios, but how about an amazing view and great food to boot? Not quite as easy. We’ve culled through our favorites and created a carefully curated list of spots where you can dole out some serious cheddar (that’s seriously worth it) or just bundle up with a plate of tacos by the bay.",
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"description": "Sure, the North Bay has plenty of lovely patios, but how about an amazing view and great food to boot? Not quite as easy. We’ve culled through our favorites and created a carefully curated list of spots where you can dole out some serious cheddar (that’s seriously worth it) or just bundle up with a plate of tacos by the bay.",
"title": "20 Best Restaurants With a View in Sonoma, Napa and Marin | KQED",
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"headline": "20 Best Restaurants With a View in Sonoma, Napa and Marin",
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"nprByline": "\u003ca href=\"http://www.sonomamag.com/\">Heather Irwin and Josephine Clements, Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, the North Bay has plenty of \u003ca href=\"http://www.sonomamag.com/best-outdoor-dining-restaurants-in-sonoma-county/\">lovely patios\u003c/a>, but how about an amazing view and great food to boot? Not quite as easy. We’ve culled through our favorites and created a carefully curated list of spots where you can dole out some serious cheddar (that’s seriously worth it) or just bundle up with a plate of tacos by the bay. In Wine Country, you don’t necessarily have to spend a mint for a million dollar view.\u003c/p>\n\u003cfigure id=\"attachment_119041\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/birdscafe-1024x612.jpg\" alt=\"The Birds Café, Bodega Bay\" width=\"1024\" height=\"612\" class=\"size-full wp-image-119041\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-520x311.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Birds Café, Bodega Bay \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://facebook.com/bodegabaybirdscafe\">\u003cstrong>The Birds Café, Bodega Bay:\u003c/strong>\u003c/a> This tiny eatery\u003cstrong>, \u003c/strong>perched above the harbor, serves only a handful of items — fish and chips, salads, clam chowder, shrimp tacos — but may be one of my favorite places on the coast. Order at the counter, then walk up the stairs (there’s also a handy ramp) to the concrete patio for a lovely view and a picnic-style meal for under $15. \u003cem>1407 California Hwy. 1, Bodega Bay\u003c/em>, (707) 875-2900.\u003c/p>\n\u003cfigure id=\"attachment_119047\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691.jpg\" alt=\"Gourmet Au Bay, Bodega Bay\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Gourmet Au Bay, Bodega Bay \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://gourmetaubay.com/\">Gourmet Au Bay, Bodega Bay:\u003c/a> \u003c/strong>Owners Bob and Sissy Blanchard recently moved and expanded their longtime wine tasting shop from Bodega Highway to the last available waterfront property in Bodega Bay. Hidden away in a tiny cove in Bodega Harbor, the revamped Gourmet Au Bay is more than twice the size, and now has a wood-fired oven and full menu Thursday through Monday (the kitchen is closed Tuesday and Wednesday, though tasting is daily). One of the best views of the bay, hands down. \u003cem> 1412 Bay Flat Rd., Bodega Bay\u003c/em>, (707) 875-9875.\u003c/p>\n\u003cfigure id=\"attachment_119045\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/fishetarian.jpg\" alt=\"Fishetarian, Bodega Bay\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119045\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Fishetarian, Bodega Bay\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://fishetarianfishmarket.com/\">\u003cstrong>Fishetarian, Bodega Bay:\u003c/strong>\u003c/a> Okay, maybe this isn’t the view of a lifetime, but you can get a decent view of the Bodega Bay from the outdoor tables at this stellar fish market and café. Lines can be long, but we suggest taking some chowder and a crab sandwich, maybe some grilled fish tacos, and head to your favorite spot for a picnic. You can also grab a parking spot or just walk around and soak up the sea air. \u003cem>599 Hwy. 1, Bodega Bay\u003c/em>, 875-9092.\u003c/p>\n\u003cfigure id=\"attachment_119057\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/spudpoint.jpg\" alt=\"Spud Point Crab Co., Bodega Bay\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Spud Point Crab Co., Bodega Bay \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://spudpointcrab.com/\">\u003cstrong>Spud Point Crab Co., Bodega Bay\u003c/strong>\u003c/a> (\u003cem>1910 Westshore, Bodega Bay\u003c/em>, 875-9472, and\u003ca href=\"http://www.fishermanscovebodegabay.com/\">\u003cstrong> Fisherman’s Cove\u003c/strong> \u003c/a>(\u003cem>1850 Bay Flat Rd., Bodega Bay\u003c/em>, 377-4238) just because they’re no-frills, watch the boats come in kind of spots that are reasonably priced, with honest local seafood and friendly folks. \u003c/p>\n\u003cfigure id=\"attachment_119054\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/riversend1-1024x691.jpg\" alt=\"River’s End, Jenner\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119054\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">River’s End, Jenner \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ilovesunsets.com/\">\u003cstrong>River’s End, Jenner:\u003c/strong>\u003c/a> This romantic Californian seafood restaurant is the perfect dinner place to end a day on the Sonoma Coast. The bistro has large windows overlooking the Jenner beaches and waters from a bird’s eye view, along with a deck to enjoy the sound of waves and ocean air. We’ve got to say, this spot’s sunset views mixed with the fresh-out-of-the-ocean seafood is a dinner you’ll remember. \u003cem>11048 Hwy. 1, Jenner\u003c/em>, 865-2484.\u003c/p>\n\u003cfigure id=\"attachment_119051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/o-3.jpg\" alt=\"Nick’s Cove, Marshall\" width=\"1000\" height=\"562\" class=\"size-full wp-image-119051\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Nick’s Cove, Marshall \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://nickscove.com/\">\u003cstrong>Nick’s Cove, Marshall:\u003c/strong>\u003c/a> Besides the amazing waterfront views (maybe the best on the Bay), there’s a new reason to head out to Marshall for oysters. Chef Joshua Seibert of San Francisco’s wildly popular Mission Beach Cafe has landed in the kitchen, bringing with him several new dishes and a new enthusiasm to the Tomales Bay restaurant. Many of the favorites will remain on the menu, including Dungeness Mac & Cheese and Deviled Duck Eggs, but they’ll get some minor tweaks and join several new items on the menu. Seibert has been working with the property’s Garden Manager, Brendan Thomas to grow fresh produce for the restaurant year-round. \u003cem>23240 Highway One, Marshall\u003c/em>, (415) 663-1033.\u003c/p>\n\u003cfigure id=\"attachment_119058\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/vintnersinn-1-4.jpg\" alt=\"John Ash & Co., Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119058\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">John Ash & Co., Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vintnersinn.com/\">\u003cstrong>John Ash & Co., Santa Rosa\u003c/strong>:\u003c/a> At the gateway to the Russian River Valley appellation, this historic restaurant pays homage to godfather of Wine Country cuisine, Chef John Ash. The restaurant is nestled among acres of vineyards, with stunning views from just about every angle. Twinkling lights and a lovely patio make it a perfect sunset spot. \u003cem> 4330 Barnes Road, Santa Rosa\u003c/em>, 527-7687.\u003c/p>\n\u003cfigure id=\"attachment_119049\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/nectar.jpg\" alt=\"Nectar Restaurant & Lounge, Santa Rosa\" width=\"960\" height=\"441\" class=\"size-full wp-image-119049\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-160x74.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-800x368.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-768x353.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-240x110.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-375x172.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-520x239.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Nectar Restaurant & Lounge, Santa Rosa \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://santarosanectar.com/\">\u003cstrong>Nectar Restaurant & Lounge, Santa Rosa:\u003c/strong>\u003c/a> You can see for miles from the casual outdoor patio, with a view into the heart of Sonoma County. Here you can enjoy a Sunday morning eggs Benedict or a sunset cocktail with the vineyards of Wine Country stretching out before you. \u003cem>3555 Round Barn Blvd., Santa Rosa\u003c/em>, 569-5525.\u003c/p>\n\u003cfigure id=\"attachment_119052\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/o-4.jpg\" alt=\"Restaurant at Russian River Vineyards, Forestville\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119052\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant at Russian River Vineyards, Forestville \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://russianrivervineyards.com/\">\u003cstrong>Restaurant at Russian River Vineyards, Forestville:\u003c/strong>\u003c/a> This Forestville gem has always been a great spot to sit outside among grape vines and redwoods, ponder the Wine Country lifestyle. A new chef is bringing a new POV to the menu, making it worth another visit. \u003cem>5700 CA-116, Forestville\u003c/em>, 887-3344.\u003c/p>\n\u003cfigure id=\"attachment_119043\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/dempseys.jpg\" alt=\"Dempsey’s Restaurant & Brewery, Petaluma\" width=\"960\" height=\"540\" class=\"size-full wp-image-119043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-520x293.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Dempsey’s Restaurant & Brewery, Petaluma \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dempseys.com/\">\u003cstrong>Dempsey’s Restaurant & Brewery, Petaluma:\u003c/strong>\u003c/a> Located riverside, this restaurant and brewery gives panoramic views of historic Petaluma. Take a seat at one of the outdoor tables, grab a pint and go for the Cuban sandwich, with slow-cooked brisket. Burgers are also top-notch, and they’ve got a solid roasted chicken perfect for cooler nights. \u003cem>50 E. Washington St., Petaluma\u003c/em>, 765-9694.\u003c/p>\n\u003cfigure id=\"attachment_119046\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/graffiti-600x800.jpg\" alt=\"Graffiti, Petaluma\" width=\"600\" height=\"800\" class=\"size-full wp-image-119046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Graffiti, Petaluma \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://graffitipetaluma.com/\">\u003cstrong>Graffiti, Petaluma:\u003c/strong>\u003c/a> Small plates ranging from crab cakes and beet salad to heartier pizzas and burgers make this a popular Petaluma stop. A full bar and a few apps on the outdoor patio are a great way to spend an afternoon watching the river roll by. \u003cem>101 Second St., Petaluma\u003c/em>, 765-4567.\u003c/p>\n\u003cfigure id=\"attachment_119055\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1.jpg\" alt=\"Rustic (Coppola Winery), Geyserville\" width=\"600\" height=\"399\" class=\"size-full wp-image-119055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-520x346.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Rustic (Coppola Winery), Geyserville \u003ccite>(Chad Keig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://francisfordcoppolawinery.com/\">\u003cstrong>Rustic (Coppola Winery), Geyserville:\u003c/strong>\u003c/a> Before we get to the views, it’s important to say that this is Francis Ford Coppola’s Sonoma winery, so expect plenty of movie memorabilia and Hollywood spectacle at this Wine Country destination. What’s so impressive, besides the sweeping views of the Alexander Valley and Coppola’s vast vineyards is that the food is actually very good. It has to be, because Coppola is a frequent visitor to the dining room (we’ve seen him twice). We love the approachable Italian pastas and pizzas, along with “Francis’s Favorites” like Marrakesh Lamb, brick chicken (Chicken Mattone). Don’t miss the chocolate mousse. Seriously. If you’re up for some fun, check out the weekly “A Tavola” where staff perform a “family style” meal with wacky aunts, cousins, Italian moms and plenty of singing, with dishes simply sent to your table. \u003cem>300 Via Archimedes, Geyserville\u003c/em>, 857-1400.\u003c/p>\n\u003cfigure id=\"attachment_119038\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/0540AngeleDay3-1024x691.jpg\" alt=\"Angele, Napa\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Angele, Napa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.angelerestaurant.com/\">\u003cstrong>Angele, Napa:\u003c/strong>\u003c/a> You’ll find some of the prettiest on the Napa riverfront at this classic French brasserie. Grab a table on the patio and toast to la bonne vie. \u003cem>540 Main St., Napa\u003c/em>, (707) 252-8115.\u003c/p>\n\u003cfigure id=\"attachment_119056\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691.jpg\" alt=\"Auberge de Soleil, Rutherford\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Auberge de Soleil, Rutherford \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://aubergedusoleil.aubergeresorts.com/\">\u003cstrong>Auberge de Soleil, Rutherford:\u003c/strong>\u003c/a> It’s not hard imagining yourself in the French countryside, with 360 views of the Napa Valley. The famous outdoor patio is perfect for a sunny brunch date, basking in the afternoon sunshine, mimosa in hand, and the classic Napa scenery around you. \u003cem>180 Rutherford Hill Rd., Rutherford\u003c/em>, 800-348-5406.\u003c/p>\n\u003cfigure id=\"attachment_119053\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691.jpg\" alt=\"Harvest Table, St. Helena\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119053\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Harvest Table, St. Helena \u003ccite>(Paige Green)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://harvesttablenapa.com/\">\u003cstrong>Harvest Table, St. Helena:\u003c/strong>\u003c/a> The cozy covered patio (with luxe sofa seats) overlooks a culinary garden and the Harvest Inn’s charming grounds. Well off the main drag, the property is a quiet refuge from the often-bustling Napa Valley traffic. Though this is a Charlie Palmer spot and can be pretty pricey for dinner, the lunch menu, bar bites and “neighbor” dinners ($36 prix fixe on Sunday, Tuesday and Wednesday) make it an affordable indulgence. One of the prettiest and coziest patios we know. \u003cem>One Main St., St. Helena\u003c/em>, (707) 967-4695.\u003c/p>\n\u003cfigure id=\"attachment_119042\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/brix.jpg\" alt=\"Brix, Napa\" width=\"960\" height=\"640\" class=\"size-full wp-image-119042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Brix, Napa \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://brix.com/\">\u003cstrong>Brix, Napa:\u003c/strong>\u003c/a> Flower and vegetable gardens just off the patio are stunning, making this a popular St. Helena restaurant for visitors. We recommend Sunday brunch buffet to really enjoy the outdoors, with a seafood bar, sourdough walnut pancakes, salads, cheeses and bacon éclairs. \u003cem> 7377 St. Helena Hwy.\u003c/em>, \u003cem>Napa\u003c/em>, 944-2749.\u003c/p>\n\u003cfigure id=\"attachment_119050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/o-2.jpg\" alt=\"Barrel House Tavern, Sausalito\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119050\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Barrel House Tavern, Sausalito\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://barrelhousetavern.com/\">\u003cstrong>Barrel House Tavern, Sausalito:\u003c/strong>\u003c/a> Located in a former ferry terminal, Barrel House has an award-winning restaurant design with panoramic views of Sausalito and the lights of San Francisco across the bay. A modern menu focused on seafood and seasonal Cal-Italian is perfect for a romantic dinner, yet family-friendly (they have an actual soda jerk). \u003cem>660 Bridgeway, Sausalito\u003c/em>, 415-725-9593.\u003c/p>\n\u003cfigure id=\"attachment_119040\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/barbocce-1024x691.jpg\" alt=\"Bar Bocce, Sausalito\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bar Bocce, Sausalito \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://barbocce.com/\">\u003cstrong>Bar Bocce, Sausalito:\u003c/strong>\u003c/a> Start your Friday night with this casual Italian spot right on the water. With tables and seating just steps away from the beach, customers line up for a pizza, roast chicken wings, homemade meatballs, lasagna and of course, sangria. Best seat in the house is round the fire pit. And, as the name implies, there’s a bocce court for everyone to use. \u003cem>1250 Bridgeway, Sausalito\u003c/em>, (415) 331-0555.\u003c/p>\n\u003cfigure id=\"attachment_119048\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/legarage.jpg\" alt=\"Le Garage, Sausalito\" width=\"1000\" height=\"552\" class=\"size-full wp-image-119048\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-160x88.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-800x442.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-768x424.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-960x530.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-240x132.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-375x207.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-520x287.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Le Garage, Sausalito \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.legaragebistrosausalito.com/\">\u003cstrong>Le Garage, Sausalito:\u003c/strong>\u003c/a> A converted auto garage has become a Sausalito destination for authentic French bistro cuisine. Overlooking the Schoonmaker Point Marina, the views are as good as the Croque Madame, Mussels Mariniere and panisse (chickpea fries). \u003cem>85 Liberty Ship Way, Suite 109, Sausalito\u003c/em>, (415) 332-5625.\u003c/p>\n\u003cfigure id=\"attachment_119044\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/farleybar.jpg\" alt=\"Farley Bar, Sausalito\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Farley Bar, Sausalito\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cavallopoint.com/\">\u003cstrong>Farley Bar, Sausalito: \u003c/strong>\u003c/a>You can actually see the Golden Gate Bridge from this luxe little bar on the grounds of Cavallo Point. Tons of cocktails, and a bar menu from Murray Circle’s executive chef, this is a taste of the good life with one of the best views in the Bay Area. \u003cem>601 Murray Circle, Fort Baker, Sausalito\u003c/em>, 415.339.4750.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Abalone, That Delicious Rarity, Being Farmed in Bay Area",
"title": "Abalone, That Delicious Rarity, Being Farmed in Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A quintessential California luxury ingredient, \u003ca href=\"https://en.wikipedia.org/wiki/Haliotis_rufescens\">red abalone\u003c/a> (haliotis rufescens) is beloved by eaters, top chefs, divers and, alas, the many poachers who have helped deplete the wild populations to such an extent that commercial harvesting has long been illegal. Fortunately, this largest, tastiest variety of the mollusk is being cultivated right here in the Bay Area, where live abalone or succulent, fresh steaks ready for a sauté pan are available if you know where to look.\u003c/p>\n\u003cp>Now considered akin to pricey, rare foodstuffs like beluga caviar, white truffles and true Kobe beef, abalone is not only delicious but the \u003ca href=\"http://www.seafoodwatch.org/seafood-recommendations/groups/abalone\">Monterey Bay Aquarium's Seafood Watch\u003c/a> program names California farmed abalone a \"best choice\" because it's a healthy, sustainable pick. High-end chefs across the country love it not just because it's a luxury item in limited quantities but because it's subtle, rich, not-like-anything-else flavor -- sweet, buttery with a whisper of ocean -- inspires their creativity.\u003c/p>\n\u003cp>Fortunately, Bay Area chefs don't have to go far to get fresh abalone and neither do consumers because the only abalone farms on the continent are in California. Two coastal aquaculture operations in the region are selling abalone right out of their doors and also supply chefs, retailers, \u003ca href=\"http://www.sfchronicle.com/food/article/Where-to-find-community-supported-fisheries-6403882.php\">CSFs\u003c/a> and some farmers' markets. Ranging from $20 to $96 per generous entree-sized portion (5 to 8 ounces) when bought directly from the source, California red abalone is a worthy purchase for home cooks looking for something special.\u003c/p>\n\u003cfigure id=\"attachment_118961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118961\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ready-to-eat-BAB.jpg\" alt=\"American Abalone sells 5-ounce packages of cleaned, pounded, ready-to-cook abalone for $20, which is supposed to serve one adult.\" width=\"1920\" height=\"1422\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-768x569.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-1020x755.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-1180x874.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-960x711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-240x178.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-375x278.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-520x385.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">American Abalone sells 5-ounce packages of cleaned, pounded, ready-to-cook abalone for $20, which is supposed to serve one adult. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Locally, these gourmet gastropods are being cultivated under a commercial wharf in Monterey at the \u003ca href=\"http://www.montereyabalone.com/\">Monterey Abalone Company\u003c/a> and in seawater-filled tanks virtually on the beach in Davenport near Santa Cruz at \u003ca href=\"http://americanabalone.com/\">American Abalone Farms\u003c/a>. The only other domestic aquaculture abalone operations selling to the public are located on the Central Coast in Cayucos, near Santa Barbara and on the island of Hawaii.\u003c/p>\n\u003cp>For seafood lovers, a trip to the coast to buy fresh abalone can be quite an enjoyable outing, particularly for those who don't want to wait to get their purchases home. \"People want to come here and eat it here. That was kind of surprising,\" says Tom Ebert, owner of American Abalone Farms, located on a picturesque cove. A marine biologist whose father was an aquaculture pioneer, Ebert has encouraged this trend by selling other fresh-from-the-water local seafood like live oysters, clams, Dungeness crab, sea urchins, filleted wild salmon and other items at his farm, where he's in the process of building an official store and dining spot overlooking the ocean that will open in the fall.\u003c/p>\n\u003cfigure id=\"attachment_118963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118963\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tom-Ebert-BAB.jpg\" alt=\"Tom Ebert and some of his hundreds of seawater-filled tanks where abalone grow from pencil-point size into marketable mollusks.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tom Ebert and some of his hundreds of seawater-filled tanks where abalone grow from pencil-point size into marketable mollusks. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the commercial abalone business since 1989, Ebert admits abalone aquaculture isn't for the timid. \"It's not an easy business,\" he explains, burdened with extensive regulations, multiple permit requirements, major location issues, significant investment prerequisites and natural challenges such as the effects of adverse weather when the abalone's main diet, local kelp, might not be plentiful.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The only nice thing about winter storms is that it puts lots of bull kelp on the beach,\" Ebert says. Normally, he sends his crew out in a boat four times a week to harvest this abundant type of \u003ca href=\"http://allaboutalgae.com/what-are-algae/\">algae\u003c/a> for his tasty mollusks to feed on. His employees lop off the tops of this fast-growing seaweed, which can generate a foot or more of new fronds daily, and fill up the boat dedicated to this task.\u003c/p>\n\u003cp>The many hurdles in his profession have whittled down the approximately 20 abalone farms that existed in the '90s to the few left today, he reports. But lately, business has been good as more people discover a scenic source for this treasured marine mollusk. \"People come here and see live abalone crawling around in the tanks or get an abalone steak that was just processed yesterday,\" notes Ebert. If only that were true for some market-bought abs. \"It could have come out of the ocean five weeks ago. Maybe it was frozen for the last six months. You just don’t know,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_118969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118969\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/baby-abalone-BAB.jpg\" alt=\"This six-month-old abalone peeking out from its colorful shell will grow slowly -- an inch or so per year -- so aquaculture operations must be patient.\" width=\"1920\" height=\"1485\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-800x619.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-768x594.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-1020x789.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-1180x913.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-960x743.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-240x186.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-375x290.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-520x402.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This six-month-old abalone peeking out from its colorful shell will grow slowly -- an inch or so per year -- so aquaculture operations must be patient. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The direct-to-the-public part of Ebert's business is now relatively small but he intends to increase it by adding Sunday to his current Saturday-only schedule starting in August. Given the crowds on sunny summer weekends who slurp down oysters and clams and have been cleaning out his other available, well-priced store offerings quickly, this is a wise strategy.\u003c/p>\n\u003cp>Approximately 50 miles down the coast, Monterey Abalone Company is also doing well. Unlike American Abalone, this sea-based aquaculture farm only sells live abalone and much of it within the immediate area. While Ebert's giant sea snails grow up in a series of tanks filled with continually freshened seawater from the adjacent Pacific, the abs at Monterey Abalone reside in cages under a municipal wharf, where the mollusks live on sheets of plastic in metal mesh enclosures that look sort of like large file drawers filled with snails. Frequently-harvested kelp and a little locally-cultured red algae are pushed into the cages and quickly consumed by the hungry critters.\u003c/p>\n\u003cfigure id=\"attachment_118970\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118970\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/pier-location-BAB.jpg\" alt=\"With its farm located under this municipal pier, Monterey Abalone Company (right) has a tiny office with a trapdoor and ladder that accesses its growing abalone population.\" width=\"1920\" height=\"1186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-800x494.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-1020x630.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-1180x729.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-960x593.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-240x148.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-375x232.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-520x321.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With its farm located under this municipal pier, Monterey Abalone Company (right) has a tiny office with a trapdoor and ladder that accesses its growing abalone population. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Around for 25 years, Monterey Abalone is run by Art Seavey and Trevor Fay, who try to duplicate the environment of wild abalone as much as possible while preventing natural predators like crabs, sea stars, octopuses, sea otters and other species from gobbling up their abs. The strong current that runs through the bay carries away waste from their farm, which then feeds other ocean residents, according to Fay.\u003c/p>\n\u003cp>\"We're about as much a farm-to-fork concept as it gets,\" he says, opining that his ocean-based mollusks are superior to tank-raised abalone -- and even the wild gastropods. \"In my book, there are no bad abalone, but if we put our smallest ones alongside our largest ones or a wild one, I like our small ones the best; those that are four years old. The only way you can ruin abalone is if it's overcooked,\" Fay explains.\u003c/p>\n\u003cp>His farm and livestock are reached via a tall ladder under a trap-door in the middle of his tiny facility at the end of a pier built in 1926 where John Steinbeck once trod. Multiple wet planks laid between the pilings under the pier give access to 250 stacked cages where about 4,000 abalones silently eat and slowly grow in the cool bay waters. A system of ropes and pulleys is used to lift the cages out of the water frequently so more kelp can be stuffed in to feed the hungry abalone.\u003c/p>\n\u003cfigure id=\"attachment_118968\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118968\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/abalone-file-drawer-BAB.jpg\" alt=\"Hundreds of abalone live on these plastic sheets inside wire cages with enough room for workers to stuff in kelp and red algae, which feed the hungry critters.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hundreds of abalone live on these plastic sheets inside wire cages with enough room for workers to stuff in kelp and red algae, which feed the hungry critters. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We go through about four or five tons of fresh kelp every week,\" Fay reports. \"We harvest by hand from the canopy near the surface. It's like cutting the grass out in the front yard; it's going to come right back.\" To keep his abs from drastic dieting during the periods when kelp is hard to find, his crew collects extra seaweed that's salted to preserve it so it's ready when the need arises.\u003c/p>\n\u003cp>As Seavey and Fay have performed research to fine-tune their operation, lucrative new sidelines have emerged. \"The California red abalone gets its color (and name) from the shell, and in the wild, their shell would be a solid brick red color because they have access to red algae,\" notes Fay. Since red algae is quite hard to collect, Monterey Abalone began growing it nearby so they could add a small amount to the diet of their abalone to \"enhance flavor and appearance,\" as Fay describes it.\u003c/p>\n\u003cp>After being contacted by Bay Area chef Daniel Patterson, who was looking for sources of algae for his high-end kitchens, Monterey Abalone added a new product to their business. Says Fay: \"We began culturing different species of algae and collecting sustainable wild species. Chefs are food scientists that can do 1,000 things with these ingredients. Daniel is the one that kicked that off,\" he states. \"All the \u003ca href=\"http://www.motherearthnews.com/real-food/guide-edible-seaweed-ze0z1404zjhar\">algae in the ocean is edible\u003c/a>; some is more palatable than others. It can be dried and used as seasoning, or eaten raw or used in soups or pickled. Bull kelp is just delicious,\" Fay notes, explaining that his algae supply is now being sold to consumers as well as chefs.\u003c/p>\n\u003cfigure id=\"attachment_118971\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118971\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Trevor-BAB.jpg\" alt=\"Trevor Fay and Monterey Abalone Company also have a business of gathering sea creatures that are used by clients for education and research purposes.\" width=\"1920\" height=\"2519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-160x210.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-800x1050.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-768x1008.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-1020x1338.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-1180x1548.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-960x1260.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-240x315.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-375x492.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-520x682.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trevor Fay and Monterey Abalone Company also have a business of gathering sea creatures that are used by clients for education and research purposes. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Tom Ebert, the crew at Monterey Abalone is plugged into the community of scientists, aquafarmers and fishermen whose life is the marine world. Thus Fay and team started selling other seafood obtained through their contacts. \"We carry, seasonally, California spiny lobsters -- it's my favorite seafood in the world. We buy them from Santa Barbara. We bring up a load every other week of lobsters, Kellet's whelks, sea cucumbers and giant red urchins,\" Fay reports. Chefs from notable restaurants and sushi bars now have Monterey Abalone on speed dial to get their hands on these items but consumers can buy them, too.\u003c/p>\n\u003cp>When it comes to abalone, the company only sells live mollusks, so shucking and cleaning must be executed by the buyer. Novices get an illustrated sheet explaining the process but those with practice can, like Fay and Seavey, produce a glistening steak in about two minutes, with four steaks considered an entree portion. While cooking preparations are unlimited, many ab lovers take the simple route of pounding the mollusk lightly, dredging in flour, sautéing in butter very quickly and squeezing fresh lemon on the result. Delicioso!\u003c/p>\n\u003cp>\u003cstrong>For those who want all the work done by others, fresh California red abalone is sometimes on the menu at a variety of Bay Area restaurants for a pretty price, including:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong> - Tadich Grill, Saison, Quince, Prospect, The Progress, North Beach Restaurant, Commonwealth, Lazy Bear, Cala, Californios, In Situ, Boulevard, Michael Mina, Farallon, Benu, Scoma's, Pacific Cafe\u003c/p>\n\u003cp>\u003cstrong>Peninsula & South Bay\u003c/strong> - The Sea by Alexander's Steakhouse, Palo Alto; Chez TJ, Mountain View; Manresa, Los Gatos; Nick's Next Door, Los Gatos; Plumed Horse, Saratoga; Le Papillon, San Jose; TGI Sushi, San Jose; Doni Don BBQ, Santa Clara\u003c/p>\n\u003cp>\u003cstrong>Wine Country\u003c/strong> - Meadowood, St. Helena; French Laundry, St. Helena; Sloage Resort, Calistoga; Single Thread, Healdsburg\u003c/p>\n\u003cp>\u003cstrong>Coast\u003c/strong> - Aubergine, Carmel; Anton & Michel's, Carmel; Pacific's Edge, Carmel; Sardine Factory, Monterey; Firefish Grill, Santa Cruz; Oswald, Soquel; Home, Soquel; Duarte's Tavern, Pescadero; Navio (Ritz-Carlton), Half Moon Bay\u003c/p>\n\u003cfigure id=\"attachment_118964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/abalone-cages-BAB.jpg\" alt=\"The sub-pier abalone farm at Monterey Abalone Company uses a system of ropes and pulleys to move the stacked, mollusk-filled cages in and out of the water.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sub-pier abalone farm at Monterey Abalone Company uses a system of ropes and pulleys to move the stacked, mollusk-filled cages in and out of the water. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A renowned regional chef who's been a particular fan of local abalone is David Kinch of Michelin three-star \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> in Los Gatos. The mollusk has appeared in some of his signature dishes such as Winter Tidal Pool, abalone porridge and braised abalone with panna cotta and abalone-dashi gelée. A sometime surfer, Kinch has said that farmed abalone is more tender than the wild variety -- an opinion shared by many other experts -- and he is so enamored of the flavorful sea snail that the cover of his cookbook, \u003ca href=\"https://www.amazon.com/dp/B00CK8CLK2/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1,\">Manresa: An Edible Reflection\u003c/a>, pictures a stylized abalone shell.\u003c/p>\n\u003cp>Bay Area chef Jarad Gallagher of \u003ca href=\"http://cheztj.com/\">Chez TJ\u003c/a> in Mountain View keeps abalone on his menu and explains that \"It's as sweet as corn so it pairs well with corn.\" He notes that the mollusk also goes great with rich ingredients like pork belly and bacon, with a particular affinity for truffles. His own unique take involves a quick sear on a Japanese grill burning \u003ca href=\"https://en.wikipedia.org/wiki/Binch%C5%8Dtan\">binchō-tan charcoal\u003c/a>, after which \"It's so tender, you don't need to cut it with a knife,\" he says. Gallagher also uses the abalone's liver to create an umami-rich sauce for his preparations.\u003c/p>\n\u003cp>While local farmed abalone might win as a superior ingredient compared to wild abalone according to some, \u003ca href=\"http://www.latimes.com/local/abcarian/la-me-ra-abalone-dangers-20151007-column.html\">sport diving\u003c/a>-- without scuba gear, which is illegal -- is still a passionate pastime for many people, despite the fact that this sometimes-perilous activity kills upward of seven divers annually. The shortened season, shrinking of the allowed catch -- now 12 per year -- and \u003ca href=\"http://www.pressdemocrat.com/news/6830504-181/unprecedented-delay-in-california-abalone?artslide=0\">other restrictions\u003c/a> don't dent the throngs who search for wild mollusks, primarily in the murky waters of Sonoma and Mendocino counties. Catching abalone anywhere south of the Golden Gate Bridge is prohibited.\u003c/p>\n\u003cp>Some well-heeled divers spend at least $675 to participate in \u003ca href=\"https://www.littleriverinn.com/2018-abalone-camp/\">Abalone Camp\u003c/a> at the lovely Little River Inn on the Mendocino coast each June, which includes equipment, instruction, food, lodging, cooking demonstrations and more. The other big ab event is the \u003ca href=\"https://www.visitmendocino.com/event/24th-world-champion-abalone-cook-off-festival/\">World Championship Abalone Cook-Off & Festival\u003c/a> in Fort Bragg in October, where would-be chefs feed eager eaters and compete for the best recipes for the tasty mollusk.\u003c/p>\n\u003cfigure id=\"attachment_118965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118965\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/American-Abalone-Farms-BAB.jpg\" alt=\"American Abalone Farms is located on a picturesque cove near Santa Cruz, where visitors can buy and consume abalone and other local seafood on Saturdays.\" width=\"1920\" height=\"1065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-160x89.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-800x444.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-768x426.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-1020x566.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-1180x655.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-960x533.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-1038x576.jpg 1038w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-240x133.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-375x208.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-520x288.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">American Abalone Farms is located on a picturesque cove near Santa Cruz, where visitors can buy and consume abalone and other local seafood on Saturdays. \u003ccite>(Anne Roth)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These events are attended by the rules-following abalone aficionados who adhere to the tight hunting restrictions imposed by the California Department of Fish and Wildlife. These legit divers pry out about 250,000 wild red abalone from the Pacific annually -- which must be at least seven inches long -- but at least that many abalone are filched by \u003ca href=\"https://www.nytimes.com/2014/07/27/sports/in-hunt-for-red-abalone-divers-face-risks-and-poachers-face-the-law.html?_r=0\">poachers\u003c/a> per year in a stolen catch with a street value that could be worth $25 million, say experts.\u003c/p>\n\u003cp>In huge demand particularly in the Asian community, by Asian markets and Asian restaurants, which treasure abalone not just for its taste but its supposed aphrodisiac qualities, the illegally obtained abs can easily fetch $100 per mollusk. Insiders like Tom Ebert report seeing large, clearly bootleg wild abalone for sale in Chinatown markets, a distressing sight. \"Given my background, that just turns my stomach,\" he says. \"To poach animals like that? That’s horrible. The poaching destroys everything.\"\u003c/p>\n\u003cp>Thieves in California have been caught not just with contraband red abalone but with other varieties from even more fragile populations. Of the 100-plus abalone species around the world, there are six present in our state in addition to the reds: blacks, whites, greens, pinks, pintos and threaded. None of these other species can legally be removed by anyone and many are dangerously endangered but to poachers, an abalone is viewed as a $100 bill lying on the sea floor. Ab rustlers use scuba gear and sneak to quiet, unmonitored corners of the long California coastline to steal their prizes, with plenty of buyers equally unbothered by the effect of these crimes on the wild habitats.\u003c/p>\n\u003cfigure id=\"attachment_118966\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118966\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/fully-revealed-BAB.jpg\" alt=\"The red abalone is an unlovely giant sea snail in its natural form and consumers typically buy four per main serving, with 40-45% of the live body weight ending up as meat after cleaning.\" width=\"1920\" height=\"1563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-160x130.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-800x651.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-768x625.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-1020x830.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-1180x961.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-960x782.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-240x195.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-375x305.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-520x423.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The red abalone is an unlovely giant sea snail in its natural form and consumers typically buy four per main serving, with 40-45% of the live body weight ending up as meat after cleaning. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like many other native flora and fauna decimated by careless humans, abalone were once so abundant that they could be gathered from a beach at low tide. Vintage photos from the early 1900s show massive piles of abalone shells as commercial operations geared up. After scuba technology arrived, a diver could collect 2,000 or more abalone daily so not surprisingly, red abalone populations plummeted during the '70s and '80s. The California government finally took action in the '90s after the collapse of the commercial abalone fishery.\u003c/p>\n\u003cp>Closing the commercial fishery and tightening regulations on sport diving in California helped the local ecology but demand worldwide for the delicious, pricey mollusk is undiminished. Fortunately, abalone farming emerged in the modern era to feed the craving and aquaculture operations exist in many coastal countries. In fact, American abalone production is far below that of other nations like Chile, Australia, South Africa and, particularly, Asian countries.\u003c/p>\n\u003cp>The big kahuna is China, which grows as much farmed abalone as all other nations combined according to Tom Ebert. \"They don't export, really,\" he says. Nor are they concerned with environmental issues, apparently.\u003c/p>\n\u003cp>In abalone-mad nations like China and Japan, \"farming\" often means selecting a coastal bay, then hiring divers to remove or kill off all natural predators in that location before establishing abalone colonies, he says. \"Anything else living in that bay can go out the window,\" reports Ebert. \"If they come back, they’re killed. They'll put pipes straight across the beach, bring in bulldozers; they do whatever they have to do\" to maximize abalone production.\u003c/p>\n\u003cp>Meanwhile, California's highly-regulated abalone aquaculture industry is barely expanding. But for those lucky enough to live in the Bay Area, a short drive or signing up for a CSF box can put this exquisite treat on dinner tables virtually anytime.\u003c/p>\n\u003cfigure id=\"attachment_118967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118967\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ocean-pipes-BAB.jpg\" alt=\"These pipes at American Abalone Farms bring fresh seawater to the many tanks growing red abalone near the beach. Wild abalone can live many decades but cultivated abs are usually harvested by the age of four.\" width=\"1920\" height=\"1195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-800x498.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-768x478.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-1020x635.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-1180x734.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-960x598.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-375x233.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">These pipes at American Abalone Farms bring fresh seawater to the many tanks growing red abalone near the beach. Wild abalone can live many decades but cultivated abs are usually harvested by the age of four. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://americanabalone.com/\">\u003cstrong>American Abalone Farms\u003c/strong>\u003c/a>\u003cbr>\n245 Davenport Landing, Davenport [\u003ca href=\"http://goo.gl/MdRudh\">Map\u003c/a>]\u003cbr>\nPh: (831) 457-2700\u003cbr>\nHours: Saturday, 10am-3pm (also Sunday, starting in August)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/americanabalone\">American Abalone Farms\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/americanabalone/\">americanabalone\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CAabalonefarm\">@CAabalonefarm\u003c/a>\u003cbr>\nProducts: live and fresh steaks; fresh shellfish, wild salmon and other local products\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://montereyabalone.com/\">\u003cstrong>Monterey Abalone Company\u003c/strong>\u003c/a>\u003cbr>\n160 Municipal Wharf No.2, Monterey [\u003ca href=\"http://goo.gl/XMNdca\">Map\u003c/a>]\u003cbr>\nPh: (831) 646-0350\u003cbr>\nHours: Mon-Fri, 8am-4:30pm; Sat, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/montereyabalonecompany/?rf=235187209833316\">Monterey Abalone Company\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/montereyabalone/\">montereyabalone\u003c/a>\u003cbr>\nProducts: live abalone, California spiny lobster, whelks, sea cucumbers, red sea urchin and several kinds of local algae.\u003c/p>\n\u003ch3>Fresh Abalone Retailers\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/Lucky-Seafood-Market/166518760041171\">\u003cstrong>Lucky Seafood Market\u003c/strong>\u003c/a>\u003cbr>\n1201 E. 12th St., Oakland [\u003ca href=\"http://goo.gl/BvrLE3\">Map\u003c/a>]\u003cbr>\nPh: (510) 436-6068\u003c/li>\n\u003cli>\u003ca href=\"http://nj.hmart.com/stores/san-jose-de-anza/\">\u003cstrong>Hmart\u003c/strong>\u003c/a>\u003cbr>\n1179 S. De Anza Blvd., Cupertino [\u003ca href=\"http://goo.gl/PhVYYD\">Map\u003c/a>]\u003cbr>\nPh: (408) 418-1601\u003c/li>\n\u003cli>\u003ca href=\"http://ospreyseafood.com/contact.php\">\u003cstrong>Osprey Seafood\u003c/strong>\u003c/a>\u003cbr>\nPier 33, The Embarcadero, San Francisco [\u003ca href=\"http://goo.gl/KUF48T\">Map\u003c/a>]\u003cbr>\nPh: (415) 291-0156\u003c/li>\n\u003cli>\u003ca href=\"http://www.montereyfish.com/\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\nPier 33, #37, The Embarcadero, San Francisco [\u003ca href=\"http://goo.gl/Cz9BQ3\">Map\u003c/a>]\u003cbr>\nPh: (415) 956-1985\u003c/li>\n\u003c/ul>\n\u003ch3>Farmers' Markets\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.hhfreshfish.com/\">\u003cstrong>H&H Fresh Fish\u003c/strong>\u003c/a>\u003cbr>\nThis Santa Cruz-based purveyor has booths at 17 farmers markets throughout the Bay Area.\u003cbr>\nPh: (831) 462-3474\u003c/li>\n\u003c/ul>\n\u003ch3>CSFs\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.realgoodfish.com/\">\u003cstrong>Real Good Fish\u003c/strong>\u003c/a>\u003cbr>\nPh: (831) 332-1234\u003c/li>\n\u003cli>\u003ca href=\"https://www.tryfreshcatch.com/\">\u003cstrong>Fresh Catch\u003c/strong>\u003c/a>\u003cbr>\nPh: (415) 305-1830\u003c/li>\n\u003cli>\u003ca href=\"http://www.seaforager.com/\">\u003cstrong>Sea Forager\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.getocean2table.com/\">\u003cstrong>Ocean2Table\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Once harvested commercially until few were left in the wild, California red abalone is so delicious that demand is ongoing. Now the farmed abalone available at two Bay Area operations is said to taste even better than the wild kind and is a \"best choice\" according to the Monterey Bay Aquarium's Seafood Watch. ",
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"description": "Once harvested commercially until few were left in the wild, California red abalone is so delicious that demand is ongoing. Now the farmed abalone available at two Bay Area operations is said to taste even better than the wild kind and is a "best choice" according to the Monterey Bay Aquarium's Seafood Watch. ",
"title": "Abalone, That Delicious Rarity, Being Farmed in Bay Area | KQED",
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"headline": "Abalone, That Delicious Rarity, Being Farmed in Bay Area",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A quintessential California luxury ingredient, \u003ca href=\"https://en.wikipedia.org/wiki/Haliotis_rufescens\">red abalone\u003c/a> (haliotis rufescens) is beloved by eaters, top chefs, divers and, alas, the many poachers who have helped deplete the wild populations to such an extent that commercial harvesting has long been illegal. Fortunately, this largest, tastiest variety of the mollusk is being cultivated right here in the Bay Area, where live abalone or succulent, fresh steaks ready for a sauté pan are available if you know where to look.\u003c/p>\n\u003cp>Now considered akin to pricey, rare foodstuffs like beluga caviar, white truffles and true Kobe beef, abalone is not only delicious but the \u003ca href=\"http://www.seafoodwatch.org/seafood-recommendations/groups/abalone\">Monterey Bay Aquarium's Seafood Watch\u003c/a> program names California farmed abalone a \"best choice\" because it's a healthy, sustainable pick. High-end chefs across the country love it not just because it's a luxury item in limited quantities but because it's subtle, rich, not-like-anything-else flavor -- sweet, buttery with a whisper of ocean -- inspires their creativity.\u003c/p>\n\u003cp>Fortunately, Bay Area chefs don't have to go far to get fresh abalone and neither do consumers because the only abalone farms on the continent are in California. Two coastal aquaculture operations in the region are selling abalone right out of their doors and also supply chefs, retailers, \u003ca href=\"http://www.sfchronicle.com/food/article/Where-to-find-community-supported-fisheries-6403882.php\">CSFs\u003c/a> and some farmers' markets. Ranging from $20 to $96 per generous entree-sized portion (5 to 8 ounces) when bought directly from the source, California red abalone is a worthy purchase for home cooks looking for something special.\u003c/p>\n\u003cfigure id=\"attachment_118961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118961\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ready-to-eat-BAB.jpg\" alt=\"American Abalone sells 5-ounce packages of cleaned, pounded, ready-to-cook abalone for $20, which is supposed to serve one adult.\" width=\"1920\" height=\"1422\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-768x569.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-1020x755.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-1180x874.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-960x711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-240x178.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-375x278.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-520x385.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">American Abalone sells 5-ounce packages of cleaned, pounded, ready-to-cook abalone for $20, which is supposed to serve one adult. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Locally, these gourmet gastropods are being cultivated under a commercial wharf in Monterey at the \u003ca href=\"http://www.montereyabalone.com/\">Monterey Abalone Company\u003c/a> and in seawater-filled tanks virtually on the beach in Davenport near Santa Cruz at \u003ca href=\"http://americanabalone.com/\">American Abalone Farms\u003c/a>. The only other domestic aquaculture abalone operations selling to the public are located on the Central Coast in Cayucos, near Santa Barbara and on the island of Hawaii.\u003c/p>\n\u003cp>For seafood lovers, a trip to the coast to buy fresh abalone can be quite an enjoyable outing, particularly for those who don't want to wait to get their purchases home. \"People want to come here and eat it here. That was kind of surprising,\" says Tom Ebert, owner of American Abalone Farms, located on a picturesque cove. A marine biologist whose father was an aquaculture pioneer, Ebert has encouraged this trend by selling other fresh-from-the-water local seafood like live oysters, clams, Dungeness crab, sea urchins, filleted wild salmon and other items at his farm, where he's in the process of building an official store and dining spot overlooking the ocean that will open in the fall.\u003c/p>\n\u003cfigure id=\"attachment_118963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118963\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tom-Ebert-BAB.jpg\" alt=\"Tom Ebert and some of his hundreds of seawater-filled tanks where abalone grow from pencil-point size into marketable mollusks.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tom Ebert and some of his hundreds of seawater-filled tanks where abalone grow from pencil-point size into marketable mollusks. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the commercial abalone business since 1989, Ebert admits abalone aquaculture isn't for the timid. \"It's not an easy business,\" he explains, burdened with extensive regulations, multiple permit requirements, major location issues, significant investment prerequisites and natural challenges such as the effects of adverse weather when the abalone's main diet, local kelp, might not be plentiful.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The only nice thing about winter storms is that it puts lots of bull kelp on the beach,\" Ebert says. Normally, he sends his crew out in a boat four times a week to harvest this abundant type of \u003ca href=\"http://allaboutalgae.com/what-are-algae/\">algae\u003c/a> for his tasty mollusks to feed on. His employees lop off the tops of this fast-growing seaweed, which can generate a foot or more of new fronds daily, and fill up the boat dedicated to this task.\u003c/p>\n\u003cp>The many hurdles in his profession have whittled down the approximately 20 abalone farms that existed in the '90s to the few left today, he reports. But lately, business has been good as more people discover a scenic source for this treasured marine mollusk. \"People come here and see live abalone crawling around in the tanks or get an abalone steak that was just processed yesterday,\" notes Ebert. If only that were true for some market-bought abs. \"It could have come out of the ocean five weeks ago. Maybe it was frozen for the last six months. You just don’t know,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_118969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118969\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/baby-abalone-BAB.jpg\" alt=\"This six-month-old abalone peeking out from its colorful shell will grow slowly -- an inch or so per year -- so aquaculture operations must be patient.\" width=\"1920\" height=\"1485\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-800x619.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-768x594.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-1020x789.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-1180x913.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-960x743.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-240x186.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-375x290.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-520x402.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This six-month-old abalone peeking out from its colorful shell will grow slowly -- an inch or so per year -- so aquaculture operations must be patient. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The direct-to-the-public part of Ebert's business is now relatively small but he intends to increase it by adding Sunday to his current Saturday-only schedule starting in August. Given the crowds on sunny summer weekends who slurp down oysters and clams and have been cleaning out his other available, well-priced store offerings quickly, this is a wise strategy.\u003c/p>\n\u003cp>Approximately 50 miles down the coast, Monterey Abalone Company is also doing well. Unlike American Abalone, this sea-based aquaculture farm only sells live abalone and much of it within the immediate area. While Ebert's giant sea snails grow up in a series of tanks filled with continually freshened seawater from the adjacent Pacific, the abs at Monterey Abalone reside in cages under a municipal wharf, where the mollusks live on sheets of plastic in metal mesh enclosures that look sort of like large file drawers filled with snails. Frequently-harvested kelp and a little locally-cultured red algae are pushed into the cages and quickly consumed by the hungry critters.\u003c/p>\n\u003cfigure id=\"attachment_118970\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118970\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/pier-location-BAB.jpg\" alt=\"With its farm located under this municipal pier, Monterey Abalone Company (right) has a tiny office with a trapdoor and ladder that accesses its growing abalone population.\" width=\"1920\" height=\"1186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-800x494.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-1020x630.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-1180x729.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-960x593.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-240x148.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-375x232.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-520x321.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With its farm located under this municipal pier, Monterey Abalone Company (right) has a tiny office with a trapdoor and ladder that accesses its growing abalone population. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Around for 25 years, Monterey Abalone is run by Art Seavey and Trevor Fay, who try to duplicate the environment of wild abalone as much as possible while preventing natural predators like crabs, sea stars, octopuses, sea otters and other species from gobbling up their abs. The strong current that runs through the bay carries away waste from their farm, which then feeds other ocean residents, according to Fay.\u003c/p>\n\u003cp>\"We're about as much a farm-to-fork concept as it gets,\" he says, opining that his ocean-based mollusks are superior to tank-raised abalone -- and even the wild gastropods. \"In my book, there are no bad abalone, but if we put our smallest ones alongside our largest ones or a wild one, I like our small ones the best; those that are four years old. The only way you can ruin abalone is if it's overcooked,\" Fay explains.\u003c/p>\n\u003cp>His farm and livestock are reached via a tall ladder under a trap-door in the middle of his tiny facility at the end of a pier built in 1926 where John Steinbeck once trod. Multiple wet planks laid between the pilings under the pier give access to 250 stacked cages where about 4,000 abalones silently eat and slowly grow in the cool bay waters. A system of ropes and pulleys is used to lift the cages out of the water frequently so more kelp can be stuffed in to feed the hungry abalone.\u003c/p>\n\u003cfigure id=\"attachment_118968\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118968\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/abalone-file-drawer-BAB.jpg\" alt=\"Hundreds of abalone live on these plastic sheets inside wire cages with enough room for workers to stuff in kelp and red algae, which feed the hungry critters.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hundreds of abalone live on these plastic sheets inside wire cages with enough room for workers to stuff in kelp and red algae, which feed the hungry critters. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We go through about four or five tons of fresh kelp every week,\" Fay reports. \"We harvest by hand from the canopy near the surface. It's like cutting the grass out in the front yard; it's going to come right back.\" To keep his abs from drastic dieting during the periods when kelp is hard to find, his crew collects extra seaweed that's salted to preserve it so it's ready when the need arises.\u003c/p>\n\u003cp>As Seavey and Fay have performed research to fine-tune their operation, lucrative new sidelines have emerged. \"The California red abalone gets its color (and name) from the shell, and in the wild, their shell would be a solid brick red color because they have access to red algae,\" notes Fay. Since red algae is quite hard to collect, Monterey Abalone began growing it nearby so they could add a small amount to the diet of their abalone to \"enhance flavor and appearance,\" as Fay describes it.\u003c/p>\n\u003cp>After being contacted by Bay Area chef Daniel Patterson, who was looking for sources of algae for his high-end kitchens, Monterey Abalone added a new product to their business. Says Fay: \"We began culturing different species of algae and collecting sustainable wild species. Chefs are food scientists that can do 1,000 things with these ingredients. Daniel is the one that kicked that off,\" he states. \"All the \u003ca href=\"http://www.motherearthnews.com/real-food/guide-edible-seaweed-ze0z1404zjhar\">algae in the ocean is edible\u003c/a>; some is more palatable than others. It can be dried and used as seasoning, or eaten raw or used in soups or pickled. Bull kelp is just delicious,\" Fay notes, explaining that his algae supply is now being sold to consumers as well as chefs.\u003c/p>\n\u003cfigure id=\"attachment_118971\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118971\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Trevor-BAB.jpg\" alt=\"Trevor Fay and Monterey Abalone Company also have a business of gathering sea creatures that are used by clients for education and research purposes.\" width=\"1920\" height=\"2519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-160x210.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-800x1050.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-768x1008.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-1020x1338.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-1180x1548.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-960x1260.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-240x315.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-375x492.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-520x682.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trevor Fay and Monterey Abalone Company also have a business of gathering sea creatures that are used by clients for education and research purposes. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Tom Ebert, the crew at Monterey Abalone is plugged into the community of scientists, aquafarmers and fishermen whose life is the marine world. Thus Fay and team started selling other seafood obtained through their contacts. \"We carry, seasonally, California spiny lobsters -- it's my favorite seafood in the world. We buy them from Santa Barbara. We bring up a load every other week of lobsters, Kellet's whelks, sea cucumbers and giant red urchins,\" Fay reports. Chefs from notable restaurants and sushi bars now have Monterey Abalone on speed dial to get their hands on these items but consumers can buy them, too.\u003c/p>\n\u003cp>When it comes to abalone, the company only sells live mollusks, so shucking and cleaning must be executed by the buyer. Novices get an illustrated sheet explaining the process but those with practice can, like Fay and Seavey, produce a glistening steak in about two minutes, with four steaks considered an entree portion. While cooking preparations are unlimited, many ab lovers take the simple route of pounding the mollusk lightly, dredging in flour, sautéing in butter very quickly and squeezing fresh lemon on the result. Delicioso!\u003c/p>\n\u003cp>\u003cstrong>For those who want all the work done by others, fresh California red abalone is sometimes on the menu at a variety of Bay Area restaurants for a pretty price, including:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong> - Tadich Grill, Saison, Quince, Prospect, The Progress, North Beach Restaurant, Commonwealth, Lazy Bear, Cala, Californios, In Situ, Boulevard, Michael Mina, Farallon, Benu, Scoma's, Pacific Cafe\u003c/p>\n\u003cp>\u003cstrong>Peninsula & South Bay\u003c/strong> - The Sea by Alexander's Steakhouse, Palo Alto; Chez TJ, Mountain View; Manresa, Los Gatos; Nick's Next Door, Los Gatos; Plumed Horse, Saratoga; Le Papillon, San Jose; TGI Sushi, San Jose; Doni Don BBQ, Santa Clara\u003c/p>\n\u003cp>\u003cstrong>Wine Country\u003c/strong> - Meadowood, St. Helena; French Laundry, St. Helena; Sloage Resort, Calistoga; Single Thread, Healdsburg\u003c/p>\n\u003cp>\u003cstrong>Coast\u003c/strong> - Aubergine, Carmel; Anton & Michel's, Carmel; Pacific's Edge, Carmel; Sardine Factory, Monterey; Firefish Grill, Santa Cruz; Oswald, Soquel; Home, Soquel; Duarte's Tavern, Pescadero; Navio (Ritz-Carlton), Half Moon Bay\u003c/p>\n\u003cfigure id=\"attachment_118964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/abalone-cages-BAB.jpg\" alt=\"The sub-pier abalone farm at Monterey Abalone Company uses a system of ropes and pulleys to move the stacked, mollusk-filled cages in and out of the water.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sub-pier abalone farm at Monterey Abalone Company uses a system of ropes and pulleys to move the stacked, mollusk-filled cages in and out of the water. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A renowned regional chef who's been a particular fan of local abalone is David Kinch of Michelin three-star \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> in Los Gatos. The mollusk has appeared in some of his signature dishes such as Winter Tidal Pool, abalone porridge and braised abalone with panna cotta and abalone-dashi gelée. A sometime surfer, Kinch has said that farmed abalone is more tender than the wild variety -- an opinion shared by many other experts -- and he is so enamored of the flavorful sea snail that the cover of his cookbook, \u003ca href=\"https://www.amazon.com/dp/B00CK8CLK2/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1,\">Manresa: An Edible Reflection\u003c/a>, pictures a stylized abalone shell.\u003c/p>\n\u003cp>Bay Area chef Jarad Gallagher of \u003ca href=\"http://cheztj.com/\">Chez TJ\u003c/a> in Mountain View keeps abalone on his menu and explains that \"It's as sweet as corn so it pairs well with corn.\" He notes that the mollusk also goes great with rich ingredients like pork belly and bacon, with a particular affinity for truffles. His own unique take involves a quick sear on a Japanese grill burning \u003ca href=\"https://en.wikipedia.org/wiki/Binch%C5%8Dtan\">binchō-tan charcoal\u003c/a>, after which \"It's so tender, you don't need to cut it with a knife,\" he says. Gallagher also uses the abalone's liver to create an umami-rich sauce for his preparations.\u003c/p>\n\u003cp>While local farmed abalone might win as a superior ingredient compared to wild abalone according to some, \u003ca href=\"http://www.latimes.com/local/abcarian/la-me-ra-abalone-dangers-20151007-column.html\">sport diving\u003c/a>-- without scuba gear, which is illegal -- is still a passionate pastime for many people, despite the fact that this sometimes-perilous activity kills upward of seven divers annually. The shortened season, shrinking of the allowed catch -- now 12 per year -- and \u003ca href=\"http://www.pressdemocrat.com/news/6830504-181/unprecedented-delay-in-california-abalone?artslide=0\">other restrictions\u003c/a> don't dent the throngs who search for wild mollusks, primarily in the murky waters of Sonoma and Mendocino counties. Catching abalone anywhere south of the Golden Gate Bridge is prohibited.\u003c/p>\n\u003cp>Some well-heeled divers spend at least $675 to participate in \u003ca href=\"https://www.littleriverinn.com/2018-abalone-camp/\">Abalone Camp\u003c/a> at the lovely Little River Inn on the Mendocino coast each June, which includes equipment, instruction, food, lodging, cooking demonstrations and more. The other big ab event is the \u003ca href=\"https://www.visitmendocino.com/event/24th-world-champion-abalone-cook-off-festival/\">World Championship Abalone Cook-Off & Festival\u003c/a> in Fort Bragg in October, where would-be chefs feed eager eaters and compete for the best recipes for the tasty mollusk.\u003c/p>\n\u003cfigure id=\"attachment_118965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118965\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/American-Abalone-Farms-BAB.jpg\" alt=\"American Abalone Farms is located on a picturesque cove near Santa Cruz, where visitors can buy and consume abalone and other local seafood on Saturdays.\" width=\"1920\" height=\"1065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-160x89.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-800x444.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-768x426.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-1020x566.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-1180x655.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-960x533.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-1038x576.jpg 1038w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-240x133.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-375x208.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-520x288.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">American Abalone Farms is located on a picturesque cove near Santa Cruz, where visitors can buy and consume abalone and other local seafood on Saturdays. \u003ccite>(Anne Roth)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These events are attended by the rules-following abalone aficionados who adhere to the tight hunting restrictions imposed by the California Department of Fish and Wildlife. These legit divers pry out about 250,000 wild red abalone from the Pacific annually -- which must be at least seven inches long -- but at least that many abalone are filched by \u003ca href=\"https://www.nytimes.com/2014/07/27/sports/in-hunt-for-red-abalone-divers-face-risks-and-poachers-face-the-law.html?_r=0\">poachers\u003c/a> per year in a stolen catch with a street value that could be worth $25 million, say experts.\u003c/p>\n\u003cp>In huge demand particularly in the Asian community, by Asian markets and Asian restaurants, which treasure abalone not just for its taste but its supposed aphrodisiac qualities, the illegally obtained abs can easily fetch $100 per mollusk. Insiders like Tom Ebert report seeing large, clearly bootleg wild abalone for sale in Chinatown markets, a distressing sight. \"Given my background, that just turns my stomach,\" he says. \"To poach animals like that? That’s horrible. The poaching destroys everything.\"\u003c/p>\n\u003cp>Thieves in California have been caught not just with contraband red abalone but with other varieties from even more fragile populations. Of the 100-plus abalone species around the world, there are six present in our state in addition to the reds: blacks, whites, greens, pinks, pintos and threaded. None of these other species can legally be removed by anyone and many are dangerously endangered but to poachers, an abalone is viewed as a $100 bill lying on the sea floor. Ab rustlers use scuba gear and sneak to quiet, unmonitored corners of the long California coastline to steal their prizes, with plenty of buyers equally unbothered by the effect of these crimes on the wild habitats.\u003c/p>\n\u003cfigure id=\"attachment_118966\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118966\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/fully-revealed-BAB.jpg\" alt=\"The red abalone is an unlovely giant sea snail in its natural form and consumers typically buy four per main serving, with 40-45% of the live body weight ending up as meat after cleaning.\" width=\"1920\" height=\"1563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-160x130.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-800x651.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-768x625.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-1020x830.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-1180x961.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-960x782.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-240x195.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-375x305.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-520x423.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The red abalone is an unlovely giant sea snail in its natural form and consumers typically buy four per main serving, with 40-45% of the live body weight ending up as meat after cleaning. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like many other native flora and fauna decimated by careless humans, abalone were once so abundant that they could be gathered from a beach at low tide. Vintage photos from the early 1900s show massive piles of abalone shells as commercial operations geared up. After scuba technology arrived, a diver could collect 2,000 or more abalone daily so not surprisingly, red abalone populations plummeted during the '70s and '80s. The California government finally took action in the '90s after the collapse of the commercial abalone fishery.\u003c/p>\n\u003cp>Closing the commercial fishery and tightening regulations on sport diving in California helped the local ecology but demand worldwide for the delicious, pricey mollusk is undiminished. Fortunately, abalone farming emerged in the modern era to feed the craving and aquaculture operations exist in many coastal countries. In fact, American abalone production is far below that of other nations like Chile, Australia, South Africa and, particularly, Asian countries.\u003c/p>\n\u003cp>The big kahuna is China, which grows as much farmed abalone as all other nations combined according to Tom Ebert. \"They don't export, really,\" he says. Nor are they concerned with environmental issues, apparently.\u003c/p>\n\u003cp>In abalone-mad nations like China and Japan, \"farming\" often means selecting a coastal bay, then hiring divers to remove or kill off all natural predators in that location before establishing abalone colonies, he says. \"Anything else living in that bay can go out the window,\" reports Ebert. \"If they come back, they’re killed. They'll put pipes straight across the beach, bring in bulldozers; they do whatever they have to do\" to maximize abalone production.\u003c/p>\n\u003cp>Meanwhile, California's highly-regulated abalone aquaculture industry is barely expanding. But for those lucky enough to live in the Bay Area, a short drive or signing up for a CSF box can put this exquisite treat on dinner tables virtually anytime.\u003c/p>\n\u003cfigure id=\"attachment_118967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118967\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ocean-pipes-BAB.jpg\" alt=\"These pipes at American Abalone Farms bring fresh seawater to the many tanks growing red abalone near the beach. Wild abalone can live many decades but cultivated abs are usually harvested by the age of four.\" width=\"1920\" height=\"1195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-800x498.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-768x478.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-1020x635.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-1180x734.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-960x598.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-375x233.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">These pipes at American Abalone Farms bring fresh seawater to the many tanks growing red abalone near the beach. Wild abalone can live many decades but cultivated abs are usually harvested by the age of four. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://americanabalone.com/\">\u003cstrong>American Abalone Farms\u003c/strong>\u003c/a>\u003cbr>\n245 Davenport Landing, Davenport [\u003ca href=\"http://goo.gl/MdRudh\">Map\u003c/a>]\u003cbr>\nPh: (831) 457-2700\u003cbr>\nHours: Saturday, 10am-3pm (also Sunday, starting in August)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/americanabalone\">American Abalone Farms\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/americanabalone/\">americanabalone\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CAabalonefarm\">@CAabalonefarm\u003c/a>\u003cbr>\nProducts: live and fresh steaks; fresh shellfish, wild salmon and other local products\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://montereyabalone.com/\">\u003cstrong>Monterey Abalone Company\u003c/strong>\u003c/a>\u003cbr>\n160 Municipal Wharf No.2, Monterey [\u003ca href=\"http://goo.gl/XMNdca\">Map\u003c/a>]\u003cbr>\nPh: (831) 646-0350\u003cbr>\nHours: Mon-Fri, 8am-4:30pm; Sat, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/montereyabalonecompany/?rf=235187209833316\">Monterey Abalone Company\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/montereyabalone/\">montereyabalone\u003c/a>\u003cbr>\nProducts: live abalone, California spiny lobster, whelks, sea cucumbers, red sea urchin and several kinds of local algae.\u003c/p>\n\u003ch3>Fresh Abalone Retailers\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/Lucky-Seafood-Market/166518760041171\">\u003cstrong>Lucky Seafood Market\u003c/strong>\u003c/a>\u003cbr>\n1201 E. 12th St., Oakland [\u003ca href=\"http://goo.gl/BvrLE3\">Map\u003c/a>]\u003cbr>\nPh: (510) 436-6068\u003c/li>\n\u003cli>\u003ca href=\"http://nj.hmart.com/stores/san-jose-de-anza/\">\u003cstrong>Hmart\u003c/strong>\u003c/a>\u003cbr>\n1179 S. De Anza Blvd., Cupertino [\u003ca href=\"http://goo.gl/PhVYYD\">Map\u003c/a>]\u003cbr>\nPh: (408) 418-1601\u003c/li>\n\u003cli>\u003ca href=\"http://ospreyseafood.com/contact.php\">\u003cstrong>Osprey Seafood\u003c/strong>\u003c/a>\u003cbr>\nPier 33, The Embarcadero, San Francisco [\u003ca href=\"http://goo.gl/KUF48T\">Map\u003c/a>]\u003cbr>\nPh: (415) 291-0156\u003c/li>\n\u003cli>\u003ca href=\"http://www.montereyfish.com/\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\nPier 33, #37, The Embarcadero, San Francisco [\u003ca href=\"http://goo.gl/Cz9BQ3\">Map\u003c/a>]\u003cbr>\nPh: (415) 956-1985\u003c/li>\n\u003c/ul>\n\u003ch3>Farmers' Markets\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.hhfreshfish.com/\">\u003cstrong>H&H Fresh Fish\u003c/strong>\u003c/a>\u003cbr>\nThis Santa Cruz-based purveyor has booths at 17 farmers markets throughout the Bay Area.\u003cbr>\nPh: (831) 462-3474\u003c/li>\n\u003c/ul>\n\u003ch3>CSFs\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.realgoodfish.com/\">\u003cstrong>Real Good Fish\u003c/strong>\u003c/a>\u003cbr>\nPh: (831) 332-1234\u003c/li>\n\u003cli>\u003ca href=\"https://www.tryfreshcatch.com/\">\u003cstrong>Fresh Catch\u003c/strong>\u003c/a>\u003cbr>\nPh: (415) 305-1830\u003c/li>\n\u003cli>\u003ca href=\"http://www.seaforager.com/\">\u003cstrong>Sea Forager\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.getocean2table.com/\">\u003cstrong>Ocean2Table\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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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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