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"disqusTitle": "Preview: Proposition Chicken Brings its Choice of Chicken Three Ways to Oakland",
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"content": "\u003cp>When Proposition Chicken opened in San Francisco in 2013, from the first part of its name to the lingo used inside, it obviously had a theme having to do with choice – as in which way patrons wanted their chicken – but a greater part of the message was never explained.\u003c/p>\n\u003cp>Now that a second location is opening in Oakland on Wednesday, Sept. 13 – and maybe because of the current situation we as a nation now find ourselves in – at a recent media preview, one of its owners, Ari Feingold explained in more detail what the theme is really about.\u003c/p>\n\u003cfigure id=\"attachment_120554\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-120554\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1054-new-1020x1360.jpg\" alt=\"Co-owner Ari Feingold\" width=\"640\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Co-owner Ari Feingold \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Feingold is also the co-owner of \u003ca href=\"https://www.strawsf.com/\">Straw\u003c/a>, the circus-themed restaurant in San Francisco. And, he handled all the food vendors for Outside Lands for nearly a decade.\u003c/p>\n\u003cp>The explanation of the theme wasn’t in the slick press kit offered on a thumb drive, and almost wasn’t discussed at all. It was late and offered almost as an afterthought; nearly everyone had gone home. But after a lengthy explanation as to why, when everything else was sourced hyper-locally, he chose to get his rolls shipped from Philadelphia, Feingold offered the explanation behind the theme. This would have been a totally different story without it.\u003c/p>\n\u003cp>“It was right after the owner of Chick-fil-A decided ‘Let’s f*ck with gay people,'” he said, referring to when \u003ca href=\"https://en.wikipedia.org/wiki/Chick-fil-A_same-sex_marriage_controversy\">the president of the fast-food chain voiced his opposition to same sex marriage\u003c/a>, setting off boycotts nationwide.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I had the menu already figured out, and I like themes, as long as they’re tasteful, but I wished he would just keep frying chicken and shut up.”\u003c/p>\n\u003cfigure id=\"attachment_120562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6371-new.jpg\" alt='\"This chicken goes three ways.\"' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"This chicken goes three ways.\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s why there are strong words on the walls of Proposition Chicken, beginning with the cheeky: \"This chicken goes three ways\" to the statement that they are for “The Right to Choose: Choose your style, your chicken, who you marry, what you do with your body” and they are against “people against equality” among other things.\u003c/p>\n\u003cp>“The idea seems so silly to use your chicken restaurant as a platform to be against something,” said Feingold. “So I thought, I have a platform by owning a restaurant, and we’ll be for equality instead.”\u003c/p>\n\u003cfigure id=\"attachment_120559\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6345-new.jpg\" alt=\"Proposition Chicken Ballot\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Proposition Chicken Ballot \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At his other two restaurants, 10 percent of all proceeds on Monday nights go to an area non-profit, making a difference in the local community each month; the same will be true for Proposition Chicken in Oakland. For the first two months, the recipient is Oakland’s \u003ca href=\"http://www.hiphopforchange.org/\">Hip Hop for Change\u003c/a>, an organization that “uses grassroots activism to educate people about socio-economic injustices and advocate solutions through hip hop culture.”\u003c/p>\n\u003cfigure id=\"attachment_120556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120556\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6298-new.jpg\" alt=\"Fried Chicken at Proposition Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken at Proposition Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Proposition Chicken offers chicken cooked either rotisserie style (they call it flipped, so it fits in with its alliterative scheme) fried or fake, which is actually tofu. You can have it either in a salad, on a sandwich, or on a plate, with a buttermilk biscuit and salad.\u003c/p>\n\u003cfigure id=\"attachment_120561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120561\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6353-new.jpg\" alt=\"The menu at Proposition Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at Proposition Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120555\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-medium wp-image-120555\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1068-new-800x1066.jpg\" alt=\"Co-owner Elizabeth Wells\" width=\"400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-520x693.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Co-owner Elizabeth Wells \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also buffalo wings and chicken tenders, and a few sides like brown sugared Brussels sprouts and buttermilk biscuits. The southern touches are a nod to the background of another co-owner, Elizabeth Wells, who hails from Alabama and is also a co-owner of the city’s \u003ca href=\"http://www.southpawbbqsf.com/\">Southpaw BBQ\u003c/a>. The fact that there is matzah ball soup on the menu is a nod to the other two owners, Feingold, and Maxwell Cohen’s Jewish heritage. Feingold noted that the restaurant smells just like \u003ca href=\"https://www.jweekly.com/2013/08/23/food-owner-of-carnival-themed-restaurant-has-a-second-high-wire-act-outside/\">the home he grew up in when he’s making said soup\u003c/a> – he uses his mom’s recipe – and that the rotisserie chicken, which is brined and then marinated in a rub of spices like paprika, cumin and parsley is like “Shabbos chicken,” meaning the traditional chicken served by his mom on Friday night for Sabbath dinners.\u003c/p>\n\u003cp>The restaurant uses Mary’s free-range chickens, and butchers them all in house, using raw bones and meat to make the matzah ball soup, and the roasted bones from the rotisserie chicken to make bone broth, a win-win according to Wells, since bone broth is a popular trend right now, and it offers a way to not let anything go to waste.\u003c/p>\n\u003cfigure id=\"attachment_120564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120564\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6406-new.jpg\" alt=\"Making rotisserie chicken at Proposition Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making rotisserie chicken at Proposition Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the menu, Wells explained that its simplicity is intentional as “we can focus on things we love, and make sure every bite is delicious.”\u003c/p>\n\u003cp>Considering how simple the menu is, though, she said, they do offer a diversity of choices, given that one can be satisfied whether they want to be decadent (fried chicken – and they also offer gluten-free fried chicken) – on a roll or healthy (rotisserie chicken on a salad).\u003c/p>\n\u003cfigure id=\"attachment_120571\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120571\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6485-new.jpg\" alt=\"The buffalo wings at Proposition Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The buffalo wings at Proposition Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While we tried the buffalo wings (just the right amount of heat, not fried) and the fried, flipped and fake in sandwiches, it was hard to judge the chicken on its own merit, since there was so much else going on. We loved both the fried and flipped, but had a disagreement about the fake; whether it was some of the most flavorful tofu ever, or it was overcompensating with too much seasoning.\u003c/p>\n\u003cp>Wells said that they are discussing offering full birds to take home along with salad and biscuits, to make up a family meal, and may start doing that in Oakland.\u003c/p>\n\u003cp>They had been looking for a second location for over a year, said Wells, and when they saw the space on Lakeshore, they knew they had found it.\u003c/p>\n\u003cp>“Being part of a neighborhood and part of a community is really important to us,” said Wells.\u003c/p>\n\u003cfigure id=\"attachment_120560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120560\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6350-new.jpg\" alt='\"Thank You\" with view of Lakeshore Ave.' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Thank You\" with view of Lakeshore Ave. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for his decision to use rolls from \u003ca href=\"http://www.amorosobaking.com/\">Amoroso’s\u003c/a>, an Italian bakery in his hometown of Philadelphia that’s been in business for over a century, Feingold admitted he had to be careful with his words.\u003c/p>\n\u003cp>The rolls are a bit squishy, but most importantly, the contents aren't pushed out when you take a bite.\u003c/p>\n\u003cp>“I’m well-aware that we have some of the best bread in my own backyard,” he said. And while all the rest of their ingredients are hyper-local, down to the salvaged wood used in their build-out, he said that when you toast an Amoroso’s roll with oil and butter, there’s nothing quite like it. “It’s kind of magical,” he said.\u003c/p>\n\u003cp>“It’s nowhere nearly as refined as any of these far superior operations,” he said, “but food is as much about nostalgia and emotion.”\u003c/p>\n\u003cp>To him, a fried chicken sandwich belongs in an Amoroso roll, since that’s what he grew up with. “It’s not always about the best, but about what fits.”\u003c/p>\n\u003cfigure id=\"attachment_120585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1075-new.jpg\" alt=\"Fried Chicken Sandwich\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.propositionchicken.com/\">\u003cstrong>Proposition Chicken\u003c/strong>\u003c/a>\u003cbr>\n3260 Lakeshore Ave., Oakland [\u003ca href=\"https://www.google.com/maps/place/Proposition+Chicken/@37.8103665,-122.2466255,17z/data=!3m1!4b1!4m5!3m4!1s0x808f874195d05003:0xd5be942f292367b9!8m2!3d37.8103623!4d-122.2444368\">Map\u003c/a>]\u003cbr>\nHours: Open daily from 11am-9pm (Opens Wed 9/13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/EatPropChicken/\">Proposition Chicken\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatPropChicken\">@EatPropChicken\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/eatpropchicken/\">@eatpropchicken\u003c/a>\u003cbr>\nPrice Range $ ($10.75 to $12.75 per entrée)\u003c/p>\n\u003cfigure id=\"attachment_120588\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-120588\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6323-new.jpg\" alt=\"The back entrance to Proposition Chicken\" width=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-160x212.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-800x1058.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-768x1015.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-960x1269.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-240x317.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-375x496.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-520x687.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The back entrance to Proposition Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "120531 https://ww2.kqed.org/bayareabites/?p=120531",
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"excerpt": "Proposition Chicken opens a second location, bringing its \"chicken three ways\" to Oakland. But more than that, one co-owner reveals its \"choice\" theme was a reaction to Chick-fil-A's anti-equality stance.",
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"description": "Proposition Chicken opens a second location, bringing its "chicken three ways" to Oakland. But more than that, one co-owner reveals its "choice" theme was a reaction to Chick-fil-A's anti-equality stance.",
"title": "Preview: Proposition Chicken Brings its Choice of Chicken Three Ways to Oakland | KQED",
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"source": "Restaurants, Bars, Cafes, Pop-Ups",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Proposition Chicken opened in San Francisco in 2013, from the first part of its name to the lingo used inside, it obviously had a theme having to do with choice – as in which way patrons wanted their chicken – but a greater part of the message was never explained.\u003c/p>\n\u003cp>Now that a second location is opening in Oakland on Wednesday, Sept. 13 – and maybe because of the current situation we as a nation now find ourselves in – at a recent media preview, one of its owners, Ari Feingold explained in more detail what the theme is really about.\u003c/p>\n\u003cfigure id=\"attachment_120554\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-120554\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1054-new-1020x1360.jpg\" alt=\"Co-owner Ari Feingold\" width=\"640\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1054-new-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Co-owner Ari Feingold \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Feingold is also the co-owner of \u003ca href=\"https://www.strawsf.com/\">Straw\u003c/a>, the circus-themed restaurant in San Francisco. And, he handled all the food vendors for Outside Lands for nearly a decade.\u003c/p>\n\u003cp>The explanation of the theme wasn’t in the slick press kit offered on a thumb drive, and almost wasn’t discussed at all. It was late and offered almost as an afterthought; nearly everyone had gone home. But after a lengthy explanation as to why, when everything else was sourced hyper-locally, he chose to get his rolls shipped from Philadelphia, Feingold offered the explanation behind the theme. This would have been a totally different story without it.\u003c/p>\n\u003cp>“It was right after the owner of Chick-fil-A decided ‘Let’s f*ck with gay people,'” he said, referring to when \u003ca href=\"https://en.wikipedia.org/wiki/Chick-fil-A_same-sex_marriage_controversy\">the president of the fast-food chain voiced his opposition to same sex marriage\u003c/a>, setting off boycotts nationwide.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I had the menu already figured out, and I like themes, as long as they’re tasteful, but I wished he would just keep frying chicken and shut up.”\u003c/p>\n\u003cfigure id=\"attachment_120562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6371-new.jpg\" alt='\"This chicken goes three ways.\"' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6371-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"This chicken goes three ways.\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s why there are strong words on the walls of Proposition Chicken, beginning with the cheeky: \"This chicken goes three ways\" to the statement that they are for “The Right to Choose: Choose your style, your chicken, who you marry, what you do with your body” and they are against “people against equality” among other things.\u003c/p>\n\u003cp>“The idea seems so silly to use your chicken restaurant as a platform to be against something,” said Feingold. “So I thought, I have a platform by owning a restaurant, and we’ll be for equality instead.”\u003c/p>\n\u003cfigure id=\"attachment_120559\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6345-new.jpg\" alt=\"Proposition Chicken Ballot\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6345-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Proposition Chicken Ballot \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At his other two restaurants, 10 percent of all proceeds on Monday nights go to an area non-profit, making a difference in the local community each month; the same will be true for Proposition Chicken in Oakland. For the first two months, the recipient is Oakland’s \u003ca href=\"http://www.hiphopforchange.org/\">Hip Hop for Change\u003c/a>, an organization that “uses grassroots activism to educate people about socio-economic injustices and advocate solutions through hip hop culture.”\u003c/p>\n\u003cfigure id=\"attachment_120556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120556\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6298-new.jpg\" alt=\"Fried Chicken at Proposition Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6298-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken at Proposition Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Proposition Chicken offers chicken cooked either rotisserie style (they call it flipped, so it fits in with its alliterative scheme) fried or fake, which is actually tofu. You can have it either in a salad, on a sandwich, or on a plate, with a buttermilk biscuit and salad.\u003c/p>\n\u003cfigure id=\"attachment_120561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120561\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6353-new.jpg\" alt=\"The menu at Proposition Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6353-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at Proposition Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120555\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-medium wp-image-120555\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1068-new-800x1066.jpg\" alt=\"Co-owner Elizabeth Wells\" width=\"400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new-520x693.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1068-new.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Co-owner Elizabeth Wells \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also buffalo wings and chicken tenders, and a few sides like brown sugared Brussels sprouts and buttermilk biscuits. The southern touches are a nod to the background of another co-owner, Elizabeth Wells, who hails from Alabama and is also a co-owner of the city’s \u003ca href=\"http://www.southpawbbqsf.com/\">Southpaw BBQ\u003c/a>. The fact that there is matzah ball soup on the menu is a nod to the other two owners, Feingold, and Maxwell Cohen’s Jewish heritage. Feingold noted that the restaurant smells just like \u003ca href=\"https://www.jweekly.com/2013/08/23/food-owner-of-carnival-themed-restaurant-has-a-second-high-wire-act-outside/\">the home he grew up in when he’s making said soup\u003c/a> – he uses his mom’s recipe – and that the rotisserie chicken, which is brined and then marinated in a rub of spices like paprika, cumin and parsley is like “Shabbos chicken,” meaning the traditional chicken served by his mom on Friday night for Sabbath dinners.\u003c/p>\n\u003cp>The restaurant uses Mary’s free-range chickens, and butchers them all in house, using raw bones and meat to make the matzah ball soup, and the roasted bones from the rotisserie chicken to make bone broth, a win-win according to Wells, since bone broth is a popular trend right now, and it offers a way to not let anything go to waste.\u003c/p>\n\u003cfigure id=\"attachment_120564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120564\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6406-new.jpg\" alt=\"Making rotisserie chicken at Proposition Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6406-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making rotisserie chicken at Proposition Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the menu, Wells explained that its simplicity is intentional as “we can focus on things we love, and make sure every bite is delicious.”\u003c/p>\n\u003cp>Considering how simple the menu is, though, she said, they do offer a diversity of choices, given that one can be satisfied whether they want to be decadent (fried chicken – and they also offer gluten-free fried chicken) – on a roll or healthy (rotisserie chicken on a salad).\u003c/p>\n\u003cfigure id=\"attachment_120571\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120571\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6485-new.jpg\" alt=\"The buffalo wings at Proposition Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6485-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The buffalo wings at Proposition Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While we tried the buffalo wings (just the right amount of heat, not fried) and the fried, flipped and fake in sandwiches, it was hard to judge the chicken on its own merit, since there was so much else going on. We loved both the fried and flipped, but had a disagreement about the fake; whether it was some of the most flavorful tofu ever, or it was overcompensating with too much seasoning.\u003c/p>\n\u003cp>Wells said that they are discussing offering full birds to take home along with salad and biscuits, to make up a family meal, and may start doing that in Oakland.\u003c/p>\n\u003cp>They had been looking for a second location for over a year, said Wells, and when they saw the space on Lakeshore, they knew they had found it.\u003c/p>\n\u003cp>“Being part of a neighborhood and part of a community is really important to us,” said Wells.\u003c/p>\n\u003cfigure id=\"attachment_120560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120560\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6350-new.jpg\" alt='\"Thank You\" with view of Lakeshore Ave.' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6350-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Thank You\" with view of Lakeshore Ave. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for his decision to use rolls from \u003ca href=\"http://www.amorosobaking.com/\">Amoroso’s\u003c/a>, an Italian bakery in his hometown of Philadelphia that’s been in business for over a century, Feingold admitted he had to be careful with his words.\u003c/p>\n\u003cp>The rolls are a bit squishy, but most importantly, the contents aren't pushed out when you take a bite.\u003c/p>\n\u003cp>“I’m well-aware that we have some of the best bread in my own backyard,” he said. And while all the rest of their ingredients are hyper-local, down to the salvaged wood used in their build-out, he said that when you toast an Amoroso’s roll with oil and butter, there’s nothing quite like it. “It’s kind of magical,” he said.\u003c/p>\n\u003cp>“It’s nowhere nearly as refined as any of these far superior operations,” he said, “but food is as much about nostalgia and emotion.”\u003c/p>\n\u003cp>To him, a fried chicken sandwich belongs in an Amoroso roll, since that’s what he grew up with. “It’s not always about the best, but about what fits.”\u003c/p>\n\u003cfigure id=\"attachment_120585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1075-new.jpg\" alt=\"Fried Chicken Sandwich\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1075-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.propositionchicken.com/\">\u003cstrong>Proposition Chicken\u003c/strong>\u003c/a>\u003cbr>\n3260 Lakeshore Ave., Oakland [\u003ca href=\"https://www.google.com/maps/place/Proposition+Chicken/@37.8103665,-122.2466255,17z/data=!3m1!4b1!4m5!3m4!1s0x808f874195d05003:0xd5be942f292367b9!8m2!3d37.8103623!4d-122.2444368\">Map\u003c/a>]\u003cbr>\nHours: Open daily from 11am-9pm (Opens Wed 9/13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/EatPropChicken/\">Proposition Chicken\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatPropChicken\">@EatPropChicken\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/eatpropchicken/\">@eatpropchicken\u003c/a>\u003cbr>\nPrice Range $ ($10.75 to $12.75 per entrée)\u003c/p>\n\u003cfigure id=\"attachment_120588\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-120588\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6323-new.jpg\" alt=\"The back entrance to Proposition Chicken\" width=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-160x212.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-800x1058.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-768x1015.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-960x1269.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-240x317.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-375x496.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6323-new-520x687.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The back entrance to Proposition Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kristen Rasmussen Creates Smørrebrød Sandwiches with a West Coast Spin",
"title": "Kristen Rasmussen Creates Smørrebrød Sandwiches with a West Coast Spin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Some people create art by applying oil paint to canvas. \u003ca href=\"http://www.rootedfood.com/about/\">Kristen Rasmussen\u003c/a> fashions edible artwork by applying pomegranate-cured carrots, shaved icicle radishes and foraged fennel flowers to a canvas of dense rye bread. At her recent pair of Berkeley pop-ups, Rasmussen served two of her sandwich creations. These are clearly not your ho-hum ham and swiss or PB&J; but rather a west-coast riff on \u003cem>smørrebrød\u003c/em>, the traditional Danish lunch, \u003ca href=\"http://www.saveur.com/how-to-make-smorrebrod\">whose popularity\u003c/a> is spreading like the thick smear of creamy butter that’s a necessary element in each artistic assemblage.\u003c/p>\n\u003cp>Along with sleek modern chairs, Havarti cheese and the cozy concept of \u003ca href=\"https://www.nytimes.com/2017/02/24/books/review/hygge-is-where-the-heart-is.html\">\u003cem>hygge\u003c/em>\u003c/a>, smørrebrød is one of Denmark’s gifts to the world. In the 19\u003csup>th\u003c/sup> century, when Danish factory workers couldn’t return home for their midday meal, they packed a practical lunch of open-faced buttered bread topped with leftovers of cold meat or smoked fish. Gradually, these morphed into more elaborate creations, especially at Christmastime. Classic combinations might include pickled herring with a twist of lemon plus a mini-bouquet of fried parsley or chicken salad layered with smoked potatoes and bacon, topped by a haystack of fried carrot shreds.\u003c/p>\n\u003cfigure id=\"attachment_120196\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/Kristen-new.jpg\" alt=\"Kristen Rasmussen shares her Danish-inspired dishes at local pop-ups.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-120196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kristen Rasmussen shares her Danish-inspired dishes at local pop-ups. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although she can trace her last name and family roots back to Denmark, Rasmussen admits to “growing up very American in Humboldt County.” The only connection to her Nordic heritage was her grandmother’s homemade Danish butter cookies at Christmas. Four years ago, when she finally visited Denmark, Rasmussen says, “I fell in love with smørrebrød because it’s delicious, aesthetically pleasing, nurturing, and can be made gluten-free, vegan, decadent, and portable.”\u003c/p>\n\u003cfigure id=\"attachment_120199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/3-view-new.jpg\" alt=\"Rasmussen and assistants set up for pop-up lunch on a rooftop in Berkeley, amid the organic garden plots of Top Leaf Farms.\" width=\"1920\" height=\"1526\" class=\"size-full wp-image-120199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-800x636.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-768x610.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-1020x811.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-1180x938.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-960x763.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-520x413.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen and assistants set up for pop-up lunch on a rooftop in Berkeley, amid the organic garden plots of Top Leaf Farms. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>August's pop-up lunches could not have taken place in a more striking setting: on a Berkeley rooftop with a killer view, amidst \u003ca href=\"http://www.topleaffarms.com/index.html\">Top Leaf Farms’\u003c/a> 16 lush garden plots, which practically erupt in edible vegetation. Rasmussen, a Registered Dietitian Nutritionist, has taught food science at UC Berkeley and the Culinary Institute of America and worked in restaurants. She consults on menu design, recipe development and sustainable sourcing. Since she is totally behind the hyper-local, bio-intensive growing techniques of Top Leaf Farms and often includes their micro-greens, herbs and roots in her menus, she decided to have her smørrebrød pop-ups a stone’s throw from the beds where many of her ingredients are grown.\u003c/p>\n\u003cfigure id=\"attachment_120201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/4-Benjamin-new.jpg\" alt=\"Top Leaf Farm's founder, ecological designer and organic farmer Benjamin Fahrer, introduces some of his bounty. His hyper-local rooftop farm, delivers to customers within a 3 mile radius, including Pizzaiolo, Gather and Chez Panisse.\" width=\"1920\" height=\"1697\" class=\"size-full wp-image-120201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-160x141.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-800x707.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-768x679.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-1020x902.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-1180x1043.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-960x849.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-240x212.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-375x331.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-520x460.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top Leaf Farm's founder, ecological designer and organic farmer Benjamin Fahrer, introduces some of his bounty. His hyper-local rooftop farm, delivers to customers within a 3 mile radius, including Pizzaiolo, Gather and Chez Panisse. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fruits of foraging, another of her passions, also enlivened her smørrebrød and the famous Danish dessert (and infamous Danish tongue twister) \u003cem>Rødgrød med fløde\u003c/em>\u003cem>. \u003c/em>Spidery yellow fennel flowers festooned salmon sandwiches. She made a cordial from elder flowers she had collected in Tilden Park to flavor the whipped cream cupping the raspberries. (Here is her \u003ca href=\"http://edibleeastbay.com/recipes/beverages/classic-elderflower-cordial/\">recipe for making elderflower cordial.\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_120202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/5-sandwich-elements-new.jpg\" alt=\"Rasmussen cures her own herb-salted salmon and pomegranate-cured carrots. She foraged the fennel flowers in her Oakland neighborhood.\" width=\"1920\" height=\"1365\" class=\"size-full wp-image-120202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-800x569.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-768x546.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-1020x725.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-1180x839.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-960x683.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-375x267.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-520x370.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen cures her own herb-salted salmon and pomegranate-cured carrots. She foraged the fennel flowers in her Oakland neighborhood. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I have always foraged things,” says Rasmussen. “Growing up in Humboldt County, I picked wild blackberries. When I lived in Arizona, I noticed large numbers of Seville orange trees that no one was harvesting. So I picked oranges, made marmalade and sold it. Then I got into dates and cactus. Foraging is a fun way to connect to season and environment, with edible flowers (such as borage, nasturtiums, and mustard flowers), roots, seeds and even pesto made from dandelion greens.” Rasmussen is involved with Wild and Feral Food Week (WFFW) and \u003ca href=\"https://forage.berkeley.edu/\">Berkeley Open Source Food\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The forager also became a “porridge-er” after visiting \u003ca href=\"http://groed.com/en/our-restaurants/\">Grød,\u003c/a> a famous Danish restaurant chain that specializes in savory as well as sweet porridges. Besides smørrebrød themed lunches, Rasmussen also holds\u003ca href=\"http://www.sfchronicle.com/food/article/Kristen-Rasmussen-finds-comfort-in-a-bowl-of-11273927.php\"> porridge-focused pop-ups\u003c/a> and is seriously flirting with the idea of opening a restaurant combining her two obsessions.\u003c/p>\n\u003cp>With her strong belief in seasonality and eating local, Rasmussen admits that she doesn’t make Danish dishes exactly the way they are made in Denmark. She calls her approach West-Coast Nordic, and may include ingredients such as avocados, mayo with chives and tahini.\u003c/p>\n\u003cp>In fact, while she wants to introduce Californians to the goodness of Danish dishes, she is equally drawn to bringing Californian goodies to Denmark. In July, she did a stage at Selma, a prize-winning smørrebrød restaurant in Copenhagen. “The chef invited me to do a West Coast Nordic pop-up and I made a California BLT with bacon, little gem lettuce, tomato, charred avocado with Serrano aioli and shiso. And for dessert, a S'mores smørrebrød: flamed beach rose-scented marshmallow, crispy rye and cardamom chocolate.\"\u003c/p>\n\u003cfigure id=\"attachment_120198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/6-rye-bread-new.jpg\" alt=\"Rasmussen's homemade sourdough rye bread with flax and sunflower seeds provides the perfect base for her creations.\" width=\"1920\" height=\"1450\" class=\"size-full wp-image-120198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-520x393.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen's homemade sourdough rye bread with flax and sunflower seeds provides the perfect base for her creations. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The backbone of smørrebrød (which literally means “buttered bread”) is the dark, dense rye that serves as base and ballast for fanciful combinations of varied toppings. It’s practically impossible to find the classic Danish rugbrød in these parts. But leave it to Rasmussen to figure out how to recreate the dark, sour loaves herself. “It's a time-intensive process that takes three days,” she explains, “but that is mostly waiting for it to ferment.” It also requires a sourdough rye starter, although Rasmussen says she just uses the spores from the air.\u003c/p>\n\u003cfigure id=\"attachment_120200\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/7-boards-new.jpg\" alt=\"Steve Thompson of Euclidean Building crafted wood platters and bowls for the pop-up lunch. Guests were invited to take them home.\" width=\"1000\" height=\"1054\" class=\"size-full wp-image-120200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-160x169.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-800x843.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-768x809.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-960x1012.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-240x253.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-375x395.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-520x548.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Steve Thompson of Euclidean Building crafted wood platters and bowls for the pop-up lunch. Guests were invited to take them home. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/8-dessert-new-1.jpg\" alt=\"Octagonal cup by Steve Thompson holds classic Danish dessert, <em>Rødgrød med fløde,</em> raspberries, elderflower cream with brown butter rye crumbles.\" width=\"1920\" height=\"2191\" class=\"size-full wp-image-120197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-160x183.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-800x913.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-768x876.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-1020x1164.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-1180x1347.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-960x1096.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-375x428.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-520x593.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octagonal cup by Steve Thompson holds classic Danish dessert, \u003cem>Rødgrød med fløde,\u003c/em> raspberries, elderflower cream with brown butter rye crumbles. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The culinary nutrition expert is all about collaboration, whether that encompasses working with spores in the air, seasonal plants, weeds and flowers that spring up on her path or her fellow artists. For the August smørrebrød pop-up, her friend Steve Thompson of \u003ca href=\"http://www.euclideanbuilding.com/portfolio-1/\">Euclidean Building\u003c/a> fashioned sturdy plates and cups from Douglas fir which guests could take home.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For the next smørrebrød pop-up in Oakland on September 30, ceramicist\u003ca href=\"http://sarahkoik.com/\"> Sarah Koik\u003c/a> will make mugs and bowls. See Rasmussen's website \u003ca href=\"http://www.rootedfood.com/\">Rootedfood.com\u003c/a> for details on upcoming events and links to purchase tickets.\u003c/p>\n\n",
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"excerpt": "Smørrebrød are composed Danish open-faced sandwiches that double as artistic creations. Try them at East Bay culinary nutrition expert Kristen Rasmussen's pop-up lunches. ",
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"description": "Smørrebrød are composed Danish open-faced sandwiches that double as artistic creations. Try them at East Bay culinary nutrition expert Kristen Rasmussen's pop-up lunches. ",
"title": "Kristen Rasmussen Creates Smørrebrød Sandwiches with a West Coast Spin | KQED",
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"headline": "Kristen Rasmussen Creates Smørrebrød Sandwiches with a West Coast Spin",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Some people create art by applying oil paint to canvas. \u003ca href=\"http://www.rootedfood.com/about/\">Kristen Rasmussen\u003c/a> fashions edible artwork by applying pomegranate-cured carrots, shaved icicle radishes and foraged fennel flowers to a canvas of dense rye bread. At her recent pair of Berkeley pop-ups, Rasmussen served two of her sandwich creations. These are clearly not your ho-hum ham and swiss or PB&J; but rather a west-coast riff on \u003cem>smørrebrød\u003c/em>, the traditional Danish lunch, \u003ca href=\"http://www.saveur.com/how-to-make-smorrebrod\">whose popularity\u003c/a> is spreading like the thick smear of creamy butter that’s a necessary element in each artistic assemblage.\u003c/p>\n\u003cp>Along with sleek modern chairs, Havarti cheese and the cozy concept of \u003ca href=\"https://www.nytimes.com/2017/02/24/books/review/hygge-is-where-the-heart-is.html\">\u003cem>hygge\u003c/em>\u003c/a>, smørrebrød is one of Denmark’s gifts to the world. In the 19\u003csup>th\u003c/sup> century, when Danish factory workers couldn’t return home for their midday meal, they packed a practical lunch of open-faced buttered bread topped with leftovers of cold meat or smoked fish. Gradually, these morphed into more elaborate creations, especially at Christmastime. Classic combinations might include pickled herring with a twist of lemon plus a mini-bouquet of fried parsley or chicken salad layered with smoked potatoes and bacon, topped by a haystack of fried carrot shreds.\u003c/p>\n\u003cfigure id=\"attachment_120196\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/Kristen-new.jpg\" alt=\"Kristen Rasmussen shares her Danish-inspired dishes at local pop-ups.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-120196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kristen Rasmussen shares her Danish-inspired dishes at local pop-ups. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although she can trace her last name and family roots back to Denmark, Rasmussen admits to “growing up very American in Humboldt County.” The only connection to her Nordic heritage was her grandmother’s homemade Danish butter cookies at Christmas. Four years ago, when she finally visited Denmark, Rasmussen says, “I fell in love with smørrebrød because it’s delicious, aesthetically pleasing, nurturing, and can be made gluten-free, vegan, decadent, and portable.”\u003c/p>\n\u003cfigure id=\"attachment_120199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/3-view-new.jpg\" alt=\"Rasmussen and assistants set up for pop-up lunch on a rooftop in Berkeley, amid the organic garden plots of Top Leaf Farms.\" width=\"1920\" height=\"1526\" class=\"size-full wp-image-120199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-800x636.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-768x610.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-1020x811.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-1180x938.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-960x763.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-520x413.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen and assistants set up for pop-up lunch on a rooftop in Berkeley, amid the organic garden plots of Top Leaf Farms. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>August's pop-up lunches could not have taken place in a more striking setting: on a Berkeley rooftop with a killer view, amidst \u003ca href=\"http://www.topleaffarms.com/index.html\">Top Leaf Farms’\u003c/a> 16 lush garden plots, which practically erupt in edible vegetation. Rasmussen, a Registered Dietitian Nutritionist, has taught food science at UC Berkeley and the Culinary Institute of America and worked in restaurants. She consults on menu design, recipe development and sustainable sourcing. Since she is totally behind the hyper-local, bio-intensive growing techniques of Top Leaf Farms and often includes their micro-greens, herbs and roots in her menus, she decided to have her smørrebrød pop-ups a stone’s throw from the beds where many of her ingredients are grown.\u003c/p>\n\u003cfigure id=\"attachment_120201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/4-Benjamin-new.jpg\" alt=\"Top Leaf Farm's founder, ecological designer and organic farmer Benjamin Fahrer, introduces some of his bounty. His hyper-local rooftop farm, delivers to customers within a 3 mile radius, including Pizzaiolo, Gather and Chez Panisse.\" width=\"1920\" height=\"1697\" class=\"size-full wp-image-120201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-160x141.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-800x707.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-768x679.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-1020x902.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-1180x1043.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-960x849.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-240x212.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-375x331.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-520x460.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top Leaf Farm's founder, ecological designer and organic farmer Benjamin Fahrer, introduces some of his bounty. His hyper-local rooftop farm, delivers to customers within a 3 mile radius, including Pizzaiolo, Gather and Chez Panisse. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fruits of foraging, another of her passions, also enlivened her smørrebrød and the famous Danish dessert (and infamous Danish tongue twister) \u003cem>Rødgrød med fløde\u003c/em>\u003cem>. \u003c/em>Spidery yellow fennel flowers festooned salmon sandwiches. She made a cordial from elder flowers she had collected in Tilden Park to flavor the whipped cream cupping the raspberries. (Here is her \u003ca href=\"http://edibleeastbay.com/recipes/beverages/classic-elderflower-cordial/\">recipe for making elderflower cordial.\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_120202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/5-sandwich-elements-new.jpg\" alt=\"Rasmussen cures her own herb-salted salmon and pomegranate-cured carrots. She foraged the fennel flowers in her Oakland neighborhood.\" width=\"1920\" height=\"1365\" class=\"size-full wp-image-120202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-800x569.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-768x546.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-1020x725.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-1180x839.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-960x683.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-375x267.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-520x370.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen cures her own herb-salted salmon and pomegranate-cured carrots. She foraged the fennel flowers in her Oakland neighborhood. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I have always foraged things,” says Rasmussen. “Growing up in Humboldt County, I picked wild blackberries. When I lived in Arizona, I noticed large numbers of Seville orange trees that no one was harvesting. So I picked oranges, made marmalade and sold it. Then I got into dates and cactus. Foraging is a fun way to connect to season and environment, with edible flowers (such as borage, nasturtiums, and mustard flowers), roots, seeds and even pesto made from dandelion greens.” Rasmussen is involved with Wild and Feral Food Week (WFFW) and \u003ca href=\"https://forage.berkeley.edu/\">Berkeley Open Source Food\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The forager also became a “porridge-er” after visiting \u003ca href=\"http://groed.com/en/our-restaurants/\">Grød,\u003c/a> a famous Danish restaurant chain that specializes in savory as well as sweet porridges. Besides smørrebrød themed lunches, Rasmussen also holds\u003ca href=\"http://www.sfchronicle.com/food/article/Kristen-Rasmussen-finds-comfort-in-a-bowl-of-11273927.php\"> porridge-focused pop-ups\u003c/a> and is seriously flirting with the idea of opening a restaurant combining her two obsessions.\u003c/p>\n\u003cp>With her strong belief in seasonality and eating local, Rasmussen admits that she doesn’t make Danish dishes exactly the way they are made in Denmark. She calls her approach West-Coast Nordic, and may include ingredients such as avocados, mayo with chives and tahini.\u003c/p>\n\u003cp>In fact, while she wants to introduce Californians to the goodness of Danish dishes, she is equally drawn to bringing Californian goodies to Denmark. In July, she did a stage at Selma, a prize-winning smørrebrød restaurant in Copenhagen. “The chef invited me to do a West Coast Nordic pop-up and I made a California BLT with bacon, little gem lettuce, tomato, charred avocado with Serrano aioli and shiso. And for dessert, a S'mores smørrebrød: flamed beach rose-scented marshmallow, crispy rye and cardamom chocolate.\"\u003c/p>\n\u003cfigure id=\"attachment_120198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/6-rye-bread-new.jpg\" alt=\"Rasmussen's homemade sourdough rye bread with flax and sunflower seeds provides the perfect base for her creations.\" width=\"1920\" height=\"1450\" class=\"size-full wp-image-120198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-520x393.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen's homemade sourdough rye bread with flax and sunflower seeds provides the perfect base for her creations. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The backbone of smørrebrød (which literally means “buttered bread”) is the dark, dense rye that serves as base and ballast for fanciful combinations of varied toppings. It’s practically impossible to find the classic Danish rugbrød in these parts. But leave it to Rasmussen to figure out how to recreate the dark, sour loaves herself. “It's a time-intensive process that takes three days,” she explains, “but that is mostly waiting for it to ferment.” It also requires a sourdough rye starter, although Rasmussen says she just uses the spores from the air.\u003c/p>\n\u003cfigure id=\"attachment_120200\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/7-boards-new.jpg\" alt=\"Steve Thompson of Euclidean Building crafted wood platters and bowls for the pop-up lunch. Guests were invited to take them home.\" width=\"1000\" height=\"1054\" class=\"size-full wp-image-120200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-160x169.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-800x843.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-768x809.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-960x1012.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-240x253.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-375x395.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-520x548.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Steve Thompson of Euclidean Building crafted wood platters and bowls for the pop-up lunch. Guests were invited to take them home. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/8-dessert-new-1.jpg\" alt=\"Octagonal cup by Steve Thompson holds classic Danish dessert, <em>Rødgrød med fløde,</em> raspberries, elderflower cream with brown butter rye crumbles.\" width=\"1920\" height=\"2191\" class=\"size-full wp-image-120197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-160x183.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-800x913.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-768x876.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-1020x1164.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-1180x1347.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-960x1096.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-375x428.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-520x593.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octagonal cup by Steve Thompson holds classic Danish dessert, \u003cem>Rødgrød med fløde,\u003c/em> raspberries, elderflower cream with brown butter rye crumbles. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The culinary nutrition expert is all about collaboration, whether that encompasses working with spores in the air, seasonal plants, weeds and flowers that spring up on her path or her fellow artists. For the August smørrebrød pop-up, her friend Steve Thompson of \u003ca href=\"http://www.euclideanbuilding.com/portfolio-1/\">Euclidean Building\u003c/a> fashioned sturdy plates and cups from Douglas fir which guests could take home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For the next smørrebrød pop-up in Oakland on September 30, ceramicist\u003ca href=\"http://sarahkoik.com/\"> Sarah Koik\u003c/a> will make mugs and bowls. See Rasmussen's website \u003ca href=\"http://www.rootedfood.com/\">Rootedfood.com\u003c/a> for details on upcoming events and links to purchase tickets.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gio’s Pizza & Bocce Opens in Downtown Berkeley After Complete Remodel of Former Giovanni Space",
"title": "Gio’s Pizza & Bocce Opens in Downtown Berkeley After Complete Remodel of Former Giovanni Space",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>A beloved downtown Berkeley haunt is reinvigorated with the grand opening of Gio’s Pizza & Bocce.\u003c/em>\u003c/p>\n\u003cp>After a complete overhaul of the long-beloved Giovanni Bar & Grill in downtown Berkeley, \u003ca href=\"http://giosberkeley.com/\">Gio’s Pizza & Bocce\u003c/a> has transformed the once dark, cavernous space into a cool, golden-hued hangout with an indoor bocce court, an obsession with Italian \u003cem>appertivi\u003c/em>, and a menu of solid pastas and salads. We visited the newly christened spot last week during Gio’s soft opening and tried most of the dishes on the limited menu (which will expand this week at the grand opening today, Wednesday, August 23).\u003c/p>\n\u003cfigure id=\"attachment_120154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9966-new.jpg\" alt=\"Gio's Pizza & Bocce exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's Pizza & Bocce exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0001-new.jpg\" alt=\"Gio's front room interior with bar, tables and Bocce court.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120133\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's front room interior with bar, tables and Bocce court. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The huge space was beautifully designed by Farm League Design Management, who nailed just the right shade of orange for the mid-century Modern look of the banquettes and wisely retained the original murals along the back wall and neon lights above the kitchen announcing “PIZZA CALZONE.” Adam Stemmler, from the design firm, manages all restaurant operations, and Frederico Oliveira, formerly of La Mar Cebicheria and Boulevard in San Francisco, is the chef de cuisine.\u003c/p>\n\u003cfigure id=\"attachment_120141\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0110-new.jpg\" alt=\"Gio’s open kitchen with original Giovanni's neon signage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120141\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio’s open kitchen with original Giovanni's neon signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The brilliance of the new space, opened by locals Xin and Michele Jin and developer Nathan George, and what the eye is continually drawn to, is the indoor bocce court, where you can let your kids roam and play while you peruse the beverage list. Above the astro-turf-lined court are several big TVs playing black-and-white Italian gangster movies. The whole deal almost fell apart during the pair’s negotiations to buy the place from longtime owners, the Schipani family, when a fire broke out and did enough damage to make the renovation a considerably more extensive proposition. But it worked out nearly two years later, as the restaurant opened its doors to guests last week.\u003c/p>\n\u003cfigure id=\"attachment_120136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0033-new.jpg\" alt=\"Kid-friendly indoor bocce court.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kid-friendly indoor bocce court. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The drinks menu leads with six classic apertifs, from the sweet Cocchi Americano vermouth to the bitterish digestif Carpano Punt e Mes, also available in flights of three (stick with sweet or bitter or mix it up). We enjoyed a refreshing spritz of watermelon and mint with another digestif, Carpano Bianco, and a splash of Mezcal. The classic Venetian aperol spritz (with soda water and prosecco) is also available.\u003c/p>\n\u003cfigure id=\"attachment_120146\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0185-new-800x1200.jpg\" alt=\"Spritz of watermelon and mint with Carpano Bianco, and a splash of Mezcal.\" width=\"600\" class=\"size-medium wp-image-120146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-520x780.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spritz of watermelon and mint with Carpano Bianco, and a splash of Mezcal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two appetizers, two salads, two pastas, two little pizzas and one main dish to share among six, and there was ample food to go around. Fried calamari was light and crispy, served with lemon aioli and sprinkled with fried parsley. We also tried the spicy meatballs, a little bowl of tender beef and pork meatballs with bread and grana Padano, swimming in a deliciously sweet, chile-inflected tomato sauce. When the meatballs were gone, we saved the sauce for dipping the pizza crusts that were to come later. \u003c/p>\n\u003cfigure id=\"attachment_120138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0077-new.jpg\" alt=\"Fried Calamari\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Calamari \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0070-new.jpg\" alt=\"Spicy Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Meatballs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads and pastas were the highlight of the meal. A generous caprese salad with perfectly ripe heirloom tomatoes and room-temperature burrata (much preferable to straight out of the fridge) was dressed with olive oil and a splash of sweet balsamic vinegar reduction. And the equally attractive yellow beet salad was composed of thin coins of beets on the bottom and a mound of baby arugula on top, tossed in a pleasingly tart lemon vinaigrette. \u003c/p>\n\u003cfigure id=\"attachment_120176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0131-new-1.jpg\" alt=\"Caprese salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Caprese salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0145-new-1.jpg\" alt=\"Beet Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beet Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our two pasta selections were winners, according to kids and adults alike. A study in both contrast and simplicity, the linguine marinara was tossed with the same sauce as the meatballs, without the chiles, while the fettucine Alfredo (now an American classic more than an Italian one) was subtly complex, creamy, egg-laden, and with hints of spices (perhaps nutmeg?). Both were served \u003cem>al dente\u003c/em>. \u003c/p>\n\u003cfigure id=\"attachment_120144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0161-new.jpg\" alt=\"Linguine & Marinara (served with spaghetti pasta)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linguine & Marinara (served with spaghetti pasta on our visit) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0176-new.jpg\" alt=\"Fettucine Alfredo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fettucine Alfredo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pizza genre is a bit of a mystery. Billed as “single Sicilian-style,” these little flatbreads are just the right size for kids and have quality ingredients. But they’re rather doughy, not crisp, something to be aware of if you prefer thin and crispy pizza. Both the Margherita with pepperoni added and the fungi & sausage are quite cheesy, the former with red sauce and the latter with a cream-based sauce with a sprinkle of thyme.\u003c/p>\n\u003cfigure id=\"attachment_120139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0084-new.jpg\" alt=\"Margherita pizza with pepperoni added\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120139\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Margherita pizza with pepperoni added. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0100-new.jpg\" alt=\"Fungi & sausage pizza ordered without sausage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120140\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fungi & sausage pizza ordered without sausage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There was one entrée special, and the carnivores among us shared it: medium-rare hanger steak with fingerling potatoes and a baby arugula salad, paired with the house red wine (a Sierra Foothills red blend) for $5.\u003c/p>\n\u003cfigure id=\"attachment_120147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0193-new.jpg\" alt=\"Medium-rare hanger steak with fingerling potatoes and a baby arugula salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Medium-rare hanger steak with fingerling potatoes and a baby arugula salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one dessert on the menu offered something for everyone. Large enough for all six of us to snag a few bites, the polenta cake was topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn.\u003c/p>\n\u003cfigure id=\"attachment_120150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0216-new.jpg\" alt=\"Polenta cake topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Polenta cake topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> If you peak behind the mystery door made of olive oil cans (which doubles as an art piece on view for guests in the main dining room), you’ll find a little museum of the old Giovanni’s space, a dimly lit private dining area with movies, a loungey feel, and full menu service.\u003c/p>\n\u003cfigure id=\"attachment_120134\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0007-new.jpg\" alt=\"Olive oil cans doorway to private dining room\" width=\"600\" class=\"size-full wp-image-120134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil cans doorway to private dining room \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery columns=\"2\" link=\"none\" size=\"full\" ids=\"120135,120152\"]\u003c/p>\n\u003cp>Gio’s is a fun downtown-Berkeley destination, nicely situated near movie theaters and BAMPFA, and with bocce to boot!\u003c/p>\n\u003cfigure id=\"attachment_120153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0264-new.jpg\" alt=\"Gio's Pizza & Bocce exterior at night.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's Pizza & Bocce exterior at night. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://giosberkeley.com/\">\u003cstrong>Gio’s Pizza & Bocce\u003c/strong>\u003c/a>\u003cbr>\n2420 Shattuck Ave.\u003cbr>\nBerkeley, CA 94704 [ \u003ca href=\"https://goo.gl/p9CUXn\">Map\u003c/a> ]\u003cbr>\nPh: (510) 647-9963\u003cbr>\nHours: Wed-Sun, 5-10pm; closed Mon-Tue\u003cbr>\nPrice Range: $$-$$$ ($12-$25)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/giosberkeley/\">@giosberkeley\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/giosberkeley/\">@giosberkeley\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "A beloved downtown Berkeley haunt is reinvigorated with the grand opening of Gio’s Pizza & Bocce.",
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"title": "Gio’s Pizza & Bocce Opens in Downtown Berkeley After Complete Remodel of Former Giovanni Space | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>A beloved downtown Berkeley haunt is reinvigorated with the grand opening of Gio’s Pizza & Bocce.\u003c/em>\u003c/p>\n\u003cp>After a complete overhaul of the long-beloved Giovanni Bar & Grill in downtown Berkeley, \u003ca href=\"http://giosberkeley.com/\">Gio’s Pizza & Bocce\u003c/a> has transformed the once dark, cavernous space into a cool, golden-hued hangout with an indoor bocce court, an obsession with Italian \u003cem>appertivi\u003c/em>, and a menu of solid pastas and salads. We visited the newly christened spot last week during Gio’s soft opening and tried most of the dishes on the limited menu (which will expand this week at the grand opening today, Wednesday, August 23).\u003c/p>\n\u003cfigure id=\"attachment_120154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9966-new.jpg\" alt=\"Gio's Pizza & Bocce exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's Pizza & Bocce exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0001-new.jpg\" alt=\"Gio's front room interior with bar, tables and Bocce court.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120133\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's front room interior with bar, tables and Bocce court. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The huge space was beautifully designed by Farm League Design Management, who nailed just the right shade of orange for the mid-century Modern look of the banquettes and wisely retained the original murals along the back wall and neon lights above the kitchen announcing “PIZZA CALZONE.” Adam Stemmler, from the design firm, manages all restaurant operations, and Frederico Oliveira, formerly of La Mar Cebicheria and Boulevard in San Francisco, is the chef de cuisine.\u003c/p>\n\u003cfigure id=\"attachment_120141\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0110-new.jpg\" alt=\"Gio’s open kitchen with original Giovanni's neon signage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120141\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio’s open kitchen with original Giovanni's neon signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The brilliance of the new space, opened by locals Xin and Michele Jin and developer Nathan George, and what the eye is continually drawn to, is the indoor bocce court, where you can let your kids roam and play while you peruse the beverage list. Above the astro-turf-lined court are several big TVs playing black-and-white Italian gangster movies. The whole deal almost fell apart during the pair’s negotiations to buy the place from longtime owners, the Schipani family, when a fire broke out and did enough damage to make the renovation a considerably more extensive proposition. But it worked out nearly two years later, as the restaurant opened its doors to guests last week.\u003c/p>\n\u003cfigure id=\"attachment_120136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0033-new.jpg\" alt=\"Kid-friendly indoor bocce court.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kid-friendly indoor bocce court. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The drinks menu leads with six classic apertifs, from the sweet Cocchi Americano vermouth to the bitterish digestif Carpano Punt e Mes, also available in flights of three (stick with sweet or bitter or mix it up). We enjoyed a refreshing spritz of watermelon and mint with another digestif, Carpano Bianco, and a splash of Mezcal. The classic Venetian aperol spritz (with soda water and prosecco) is also available.\u003c/p>\n\u003cfigure id=\"attachment_120146\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0185-new-800x1200.jpg\" alt=\"Spritz of watermelon and mint with Carpano Bianco, and a splash of Mezcal.\" width=\"600\" class=\"size-medium wp-image-120146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-520x780.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spritz of watermelon and mint with Carpano Bianco, and a splash of Mezcal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two appetizers, two salads, two pastas, two little pizzas and one main dish to share among six, and there was ample food to go around. Fried calamari was light and crispy, served with lemon aioli and sprinkled with fried parsley. We also tried the spicy meatballs, a little bowl of tender beef and pork meatballs with bread and grana Padano, swimming in a deliciously sweet, chile-inflected tomato sauce. When the meatballs were gone, we saved the sauce for dipping the pizza crusts that were to come later. \u003c/p>\n\u003cfigure id=\"attachment_120138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0077-new.jpg\" alt=\"Fried Calamari\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Calamari \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0070-new.jpg\" alt=\"Spicy Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Meatballs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads and pastas were the highlight of the meal. A generous caprese salad with perfectly ripe heirloom tomatoes and room-temperature burrata (much preferable to straight out of the fridge) was dressed with olive oil and a splash of sweet balsamic vinegar reduction. And the equally attractive yellow beet salad was composed of thin coins of beets on the bottom and a mound of baby arugula on top, tossed in a pleasingly tart lemon vinaigrette. \u003c/p>\n\u003cfigure id=\"attachment_120176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0131-new-1.jpg\" alt=\"Caprese salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Caprese salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0145-new-1.jpg\" alt=\"Beet Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beet Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our two pasta selections were winners, according to kids and adults alike. A study in both contrast and simplicity, the linguine marinara was tossed with the same sauce as the meatballs, without the chiles, while the fettucine Alfredo (now an American classic more than an Italian one) was subtly complex, creamy, egg-laden, and with hints of spices (perhaps nutmeg?). Both were served \u003cem>al dente\u003c/em>. \u003c/p>\n\u003cfigure id=\"attachment_120144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0161-new.jpg\" alt=\"Linguine & Marinara (served with spaghetti pasta)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linguine & Marinara (served with spaghetti pasta on our visit) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0176-new.jpg\" alt=\"Fettucine Alfredo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fettucine Alfredo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pizza genre is a bit of a mystery. Billed as “single Sicilian-style,” these little flatbreads are just the right size for kids and have quality ingredients. But they’re rather doughy, not crisp, something to be aware of if you prefer thin and crispy pizza. Both the Margherita with pepperoni added and the fungi & sausage are quite cheesy, the former with red sauce and the latter with a cream-based sauce with a sprinkle of thyme.\u003c/p>\n\u003cfigure id=\"attachment_120139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0084-new.jpg\" alt=\"Margherita pizza with pepperoni added\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120139\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Margherita pizza with pepperoni added. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0100-new.jpg\" alt=\"Fungi & sausage pizza ordered without sausage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120140\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fungi & sausage pizza ordered without sausage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There was one entrée special, and the carnivores among us shared it: medium-rare hanger steak with fingerling potatoes and a baby arugula salad, paired with the house red wine (a Sierra Foothills red blend) for $5.\u003c/p>\n\u003cfigure id=\"attachment_120147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0193-new.jpg\" alt=\"Medium-rare hanger steak with fingerling potatoes and a baby arugula salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Medium-rare hanger steak with fingerling potatoes and a baby arugula salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one dessert on the menu offered something for everyone. Large enough for all six of us to snag a few bites, the polenta cake was topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn.\u003c/p>\n\u003cfigure id=\"attachment_120150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0216-new.jpg\" alt=\"Polenta cake topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Polenta cake topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> If you peak behind the mystery door made of olive oil cans (which doubles as an art piece on view for guests in the main dining room), you’ll find a little museum of the old Giovanni’s space, a dimly lit private dining area with movies, a loungey feel, and full menu service.\u003c/p>\n\u003cfigure id=\"attachment_120134\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0007-new.jpg\" alt=\"Olive oil cans doorway to private dining room\" width=\"600\" class=\"size-full wp-image-120134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil cans doorway to private dining room \u003ccite>(Wendy Goodfriend)\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>Gio’s is a fun downtown-Berkeley destination, nicely situated near movie theaters and BAMPFA, and with bocce to boot!\u003c/p>\n\u003cfigure id=\"attachment_120153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0264-new.jpg\" alt=\"Gio's Pizza & Bocce exterior at night.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's Pizza & Bocce exterior at night. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://giosberkeley.com/\">\u003cstrong>Gio’s Pizza & Bocce\u003c/strong>\u003c/a>\u003cbr>\n2420 Shattuck Ave.\u003cbr>\nBerkeley, CA 94704 [ \u003ca href=\"https://goo.gl/p9CUXn\">Map\u003c/a> ]\u003cbr>\nPh: (510) 647-9963\u003cbr>\nHours: Wed-Sun, 5-10pm; closed Mon-Tue\u003cbr>\nPrice Range: $$-$$$ ($12-$25)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/giosberkeley/\">@giosberkeley\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/giosberkeley/\">@giosberkeley\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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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"excerpt": "Need a cookie fix? Find out where to get some of the most distinctive cookies in San Francisco, Oakland and Berkeley. ",
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"description": "Need a cookie fix? Find out where to get some of the most distinctive cookies in San Francisco, Oakland and Berkeley. ",
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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": "Petaluma's Thistle Meats Butcher Shop A Cut Above",
"title": "Petaluma's Thistle Meats Butcher Shop A Cut Above",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In an instant, a drunk driver changed the trajectory of Chef Travis Day’s life.\u003c/p>\n\u003cp>Though he was nowhere near Petaluma when an impaired motorist plowed into the storefront of \u003ca href=\"http://www.thistlemeats.com/\">\u003cstrong>Thistle Meats\u003c/strong>\u003c/a> in early 2016 — all but destroying it — little more than a year later, he would officially reopen it to the public.\u003c/p>\n\u003cp>In mid-May, Day took over the downtown artisan butcher shop from founder Molly Best. It had been a rough year for the business.\u003c/p>\n\u003cp>The drunk driver had done so much structural damage to the building that it had been “red-tagged” as uninhabitable. Best was forced to sell her bone broth and meats to loyal customers from behind their Petaluma Boulevard shop for months.\u003c/p>\n\u003cfigure id=\"attachment_119800\" class=\"wp-caption aligncenter\" style=\"max-width: 587px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800.jpg\" alt=\"Travis Day at Thistle Meats butcher shop in Petaluma.\" width=\"587\" height=\"800\" class=\"size-full wp-image-119800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800.jpg 587w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800-160x218.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800-240x327.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800-375x511.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800-520x709.jpg 520w\" sizes=\"(max-width: 587px) 100vw, 587px\">\u003cfigcaption class=\"wp-caption-text\">Travis Day at Thistle Meats butcher shop in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Day’s childhood friend and former Thistle butcher Aaron Gilliam said the shop was for sale, Day pounced. After a two week shutter, Thistle was reborn.\u003c/p>\n\u003cfigure id=\"attachment_119808\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751.jpg\" alt=\"Thistle Meats in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-119808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Thistle Meats in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“People were breaking down the door for bone broth,” said Day. “We couldn’t stay closed.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>More than just a butchery, the space has been opened up to include a small seating area serving sandwiches, soups and charcuterie plates that go far beyond deli fare.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"119807,119798,119795,119805,119799\"]\u003c/p>\n\u003cp>The open butcher table remains, and a charming brick patio has become the setting for Day’s monthly Sunday suppers with some of San Francisco’s top toques. Day has kept on the former staff.\u003c/p>\n\u003cp>“I wanted to buy Thistle because I just love the product. I want this to be the best butcher shop in the Bay Area,” Day said. Continuing to focus on ethically raised meats from local ranches, Day knows his purveyors personally, describing everything from their animals’ feed program to how they are processed.\u003c/p>\n\u003cp>“Meat tastes bad because of stress to the animal,” Day said. His pork comes from Rancho Llano Seco in Chico where pigs are allowed to forage and wander. Other ranchers he works with include Monkey Ranch in Petaluma (lamb), Stemple Creek and Magruder Ranch for beef, Marin Sun Farms for chicken and Liberty Duck.\u003c/p>\n\u003cfigure id=\"attachment_119811\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751.jpg\" alt=\"In the Meat Case...\" width=\"1024\" height=\"751\" class=\"size-full wp-image-119811\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">In the Meat Case... \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With years of study as a salumist and butcher, Day is a chef’s chef — working his way up the kitchen ladder with the kind of intense focus and passion that results in 25 journals filled with business plans and recipes, traveling to 20 countries with his chef’s knives and developing a resume that includes some of the best restaurants in the world. Not that he’d really tell you that. Day and his staff are usually too busy learning Argentinian butchering techniques or describing “secreto” or “secret” cuts of pork.\u003c/p>\n\u003cp>“I used to cure duck prosciutto in the rafters and stay up until 3 a.m. translating old French cookbooks,” Day said.\u003c/p>\n\u003cp>“I feel like this is the natural progression.” Part of what Day hopes to improve at Thistle are recipes and its prepared dishes like the simple-but-not-simple Jambon Royal sandwich with Humboldt Fog cheese, wild arugula and mustard aioli; heirloom melon with guanciale, cucumber and Italian burrata; or gazpacho with herbs and pan-fried bread.Each showcases the meat and the techniques of the chef.\u003c/p>\n\u003cp>Monthly dinners are intimate gatherings that amount to Day hanging with his chef besties that happen to be highly sought-after restaurateurs: Brandon Jew of Mister Jiu’s (recently nominated as “Best New Restaurant in the West”), Jason Fox of Michelin-starred Commonwealth (August 20) and Christie Peters and Kyle Michaels of Primal and The Hollows, in Saskatoon, Canada (September 10).\u003ca href=\"http://www.thistlemeats.com/sunday-supper/\"> Details on joining the dinners here.\u003c/a>\u003c/p>\n\u003cp>It’s also a way to make use of 100 percent of the product, because it’s not all filet mignon.\u003c/p>\n\u003cp>On the open butcher table, there’s a whole lot of, well, it’s hard to say other than its a lot of fat, sinew and meat. It will all find a home somewhere in the case or on the table. Cows aren’t just big steaks, after all. There are organs, gristly bits and fat that need to be utilized.\u003c/p>\n\u003cp>Day says he reduces the prices on lesser-known cuts and offal (organs) for customers to try.\u003c/p>\n\u003cp>Some cuts are unique, like the velvet steak, from the heel of the cow. Filets come at a premium.\u003c/p>\n\u003cfigure id=\"attachment_119809\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751.jpg\" alt=\"Meat Case at Thistle Meats butcher shop in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-119809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Meat Case at Thistle Meats butcher shop in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’ve worked for years at restaurants trying to find new creative ways to use products and reduce waste,” Day said. “It all starts with the animals. We pay more for the animals because they are pasture-raised,” he said. “We try to use every scrap and do the right thing for all the farmers.”\u003c/p>\n\u003ch3>IF YOU GO:\u003c/h3>\n\u003cul>\n\u003cli>Thistle has daily specials, so you won’t always know what’s on the menu.\u003c/li>\n\u003cli>The shop will continue to source grass-fed, pasture-raised meats and offer a charcuterie program featuring handmade pates, salumi, terrines and other house-cured meats.\u003c/li>\n\u003cli>Day plans to also offer an expanded, new menu of prepared foods including sandwiches, salads and soups, along with marinated and seasoned meat cuts and other local items.\u003c/li>\n\u003cli>We were fascinated with the preserved duck eggs, which look like little apricot gelees. Shaved over sandwiches, they’re divine.\u003c/li>\n\u003cli>There’s also bread from Red Bird and Della Fattoria, local cheeses from Andante and Cowgirl Creamery, honey, bone broth and other local goods.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/biteclub/petalumas-thistle-meats-butcher-shop-a-cut-above/\">Sonomamag.com\u003c/a>\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In an instant, a drunk driver changed the trajectory of Chef Travis Day’s life.\u003c/p>\n\u003cp>Though he was nowhere near Petaluma when an impaired motorist plowed into the storefront of \u003ca href=\"http://www.thistlemeats.com/\">\u003cstrong>Thistle Meats\u003c/strong>\u003c/a> in early 2016 — all but destroying it — little more than a year later, he would officially reopen it to the public.\u003c/p>\n\u003cp>In mid-May, Day took over the downtown artisan butcher shop from founder Molly Best. It had been a rough year for the business.\u003c/p>\n\u003cp>The drunk driver had done so much structural damage to the building that it had been “red-tagged” as uninhabitable. Best was forced to sell her bone broth and meats to loyal customers from behind their Petaluma Boulevard shop for months.\u003c/p>\n\u003cfigure id=\"attachment_119800\" class=\"wp-caption aligncenter\" style=\"max-width: 587px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800.jpg\" alt=\"Travis Day at Thistle Meats butcher shop in Petaluma.\" width=\"587\" height=\"800\" class=\"size-full wp-image-119800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800.jpg 587w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800-160x218.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800-240x327.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800-375x511.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_31-587x800-520x709.jpg 520w\" sizes=\"(max-width: 587px) 100vw, 587px\">\u003cfigcaption class=\"wp-caption-text\">Travis Day at Thistle Meats butcher shop in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Day’s childhood friend and former Thistle butcher Aaron Gilliam said the shop was for sale, Day pounced. After a two week shutter, Thistle was reborn.\u003c/p>\n\u003cfigure id=\"attachment_119808\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751.jpg\" alt=\"Thistle Meats in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-119808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_39-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Thistle Meats in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“People were breaking down the door for bone broth,” said Day. “We couldn’t stay closed.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>More than just a butchery, the space has been opened up to include a small seating area serving sandwiches, soups and charcuterie plates that go far beyond deli fare.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The open butcher table remains, and a charming brick patio has become the setting for Day’s monthly Sunday suppers with some of San Francisco’s top toques. Day has kept on the former staff.\u003c/p>\n\u003cp>“I wanted to buy Thistle because I just love the product. I want this to be the best butcher shop in the Bay Area,” Day said. Continuing to focus on ethically raised meats from local ranches, Day knows his purveyors personally, describing everything from their animals’ feed program to how they are processed.\u003c/p>\n\u003cp>“Meat tastes bad because of stress to the animal,” Day said. His pork comes from Rancho Llano Seco in Chico where pigs are allowed to forage and wander. Other ranchers he works with include Monkey Ranch in Petaluma (lamb), Stemple Creek and Magruder Ranch for beef, Marin Sun Farms for chicken and Liberty Duck.\u003c/p>\n\u003cfigure id=\"attachment_119811\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751.jpg\" alt=\"In the Meat Case...\" width=\"1024\" height=\"751\" class=\"size-full wp-image-119811\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_42-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">In the Meat Case... \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With years of study as a salumist and butcher, Day is a chef’s chef — working his way up the kitchen ladder with the kind of intense focus and passion that results in 25 journals filled with business plans and recipes, traveling to 20 countries with his chef’s knives and developing a resume that includes some of the best restaurants in the world. Not that he’d really tell you that. Day and his staff are usually too busy learning Argentinian butchering techniques or describing “secreto” or “secret” cuts of pork.\u003c/p>\n\u003cp>“I used to cure duck prosciutto in the rafters and stay up until 3 a.m. translating old French cookbooks,” Day said.\u003c/p>\n\u003cp>“I feel like this is the natural progression.” Part of what Day hopes to improve at Thistle are recipes and its prepared dishes like the simple-but-not-simple Jambon Royal sandwich with Humboldt Fog cheese, wild arugula and mustard aioli; heirloom melon with guanciale, cucumber and Italian burrata; or gazpacho with herbs and pan-fried bread.Each showcases the meat and the techniques of the chef.\u003c/p>\n\u003cp>Monthly dinners are intimate gatherings that amount to Day hanging with his chef besties that happen to be highly sought-after restaurateurs: Brandon Jew of Mister Jiu’s (recently nominated as “Best New Restaurant in the West”), Jason Fox of Michelin-starred Commonwealth (August 20) and Christie Peters and Kyle Michaels of Primal and The Hollows, in Saskatoon, Canada (September 10).\u003ca href=\"http://www.thistlemeats.com/sunday-supper/\"> Details on joining the dinners here.\u003c/a>\u003c/p>\n\u003cp>It’s also a way to make use of 100 percent of the product, because it’s not all filet mignon.\u003c/p>\n\u003cp>On the open butcher table, there’s a whole lot of, well, it’s hard to say other than its a lot of fat, sinew and meat. It will all find a home somewhere in the case or on the table. Cows aren’t just big steaks, after all. There are organs, gristly bits and fat that need to be utilized.\u003c/p>\n\u003cp>Day says he reduces the prices on lesser-known cuts and offal (organs) for customers to try.\u003c/p>\n\u003cp>Some cuts are unique, like the velvet steak, from the heel of the cow. Filets come at a premium.\u003c/p>\n\u003cfigure id=\"attachment_119809\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751.jpg\" alt=\"Meat Case at Thistle Meats butcher shop in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-119809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/hi0717_thistlemeats_40-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Meat Case at Thistle Meats butcher shop in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’ve worked for years at restaurants trying to find new creative ways to use products and reduce waste,” Day said. “It all starts with the animals. We pay more for the animals because they are pasture-raised,” he said. “We try to use every scrap and do the right thing for all the farmers.”\u003c/p>\n\u003ch3>IF YOU GO:\u003c/h3>\n\u003cul>\n\u003cli>Thistle has daily specials, so you won’t always know what’s on the menu.\u003c/li>\n\u003cli>The shop will continue to source grass-fed, pasture-raised meats and offer a charcuterie program featuring handmade pates, salumi, terrines and other house-cured meats.\u003c/li>\n\u003cli>Day plans to also offer an expanded, new menu of prepared foods including sandwiches, salads and soups, along with marinated and seasoned meat cuts and other local items.\u003c/li>\n\u003cli>We were fascinated with the preserved duck eggs, which look like little apricot gelees. Shaved over sandwiches, they’re divine.\u003c/li>\n\u003cli>There’s also bread from Red Bird and Della Fattoria, local cheeses from Andante and Cowgirl Creamery, honey, bone broth and other local goods.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/biteclub/petalumas-thistle-meats-butcher-shop-a-cut-above/\">Sonomamag.com\u003c/a>\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Forget Cold Brew--Try Flash Brewed Iced Coffee Instead",
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"content": "\u003cp>Cold brew is everywhere these days, from the fanciest third-wave coffee shop in the Mission to the Starbucks inside your grocery store. But according to a few Bay Area roasters, the trendy method--where grounds are steeped in cold water overnight--isn’t the best way to make iced coffee. Instead, places like Four Barrel, Highwire and Counter Culture advocate flash brewing, an improved version of the old-fashioned technique of pouring hot coffee over ice.\u003c/p>\n\u003cp>“My business partners and I...always preferred the brighter notes and balance in the cup that blooming coffee with hot water provides,” Robert Myers, owner of \u003ca href=\"https://www.highwirecoffee.com/\">Highwire Coffee Roasters\u003c/a>, wrote in an email. “[Cold brew made in a] \u003ca href=\"https://toddycafe.com/\">Toddy\u003c/a>, to me, always tasted muddled and thick. Smooth in an unpleasant way. An incomplete cup.”\u003c/p>\n\u003cp>Cold brew, which has been made in Japan \u003ca href=\"https://www.theguardian.com/lifeandstyle/wordofmouth/2014/sep/09/coffee-cold-brew-hot-new-thing\">since the 1600s\u003c/a>, started its life in the US in high-end third-wave coffee shops. A flurry of trend articles followed, with places like the \u003cem>New York Times\u003c/em> offering \u003ca href=\"http://www.nytimes.com/2007/06/27/dining/27coff.html?action=click&contentCollection=Food&module=RelatedCoverage®ion=EndOfArticle&pgtype=article\">explainers\u003c/a> and \u003ca href=\"http://www.nytimes.com/2007/06/27/dining/276drex.html\">recipes\u003c/a> to make it at home. As it’s popularity grew (marketing analytics firm \u003ca href=\"http://www.mintel.com/blog/drink-market-news/the-strength-of-cold-brew\">Mintel reported\u003c/a> that the cold brew category grew 580% from 2011-16) national chains like Starbucks and Dunkin’ Donuts added it to their menus. Consumers liked it because of its low acidity, and smooth, consistent flavor--a far cry from the traditional bitter iced coffees, made by simply dropping some ice cubes into a cup of old coffee. Plus, there’s the convenience factor. Portland’s Stumptown started producing their\u003ca href=\"https://www.stumptowncoffee.com/blog/cold-brew-stubby-history\"> “Stubby” bottles of cold brew\u003c/a> in 2011, and the market for cute, single-serving bottles of cold brew \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/10/07/taste-test-guide-local-ready-to-drink-cold-brew-coffees/\">quickly expanded\u003c/a>.\u003c/p>\n\u003cp>San Francisco’s \u003ca href=\"https://www.fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a> made cold brew coffee for years, but always had problems with it. When cold brew steeps overnight, either on the counter or at room temperature, it’s exposed to oxygen, which can alter its flavor. “It has sort of this cloying oxidation flavor, which can be pleasant for the first few hours--it can taste like vanilla--but quickly starts turning into a fishy flavor,” said Four Barrel owner Jeremy Tooker.\u003c/p>\n\u003cp>Still, they continued to make it, in part because it was a great way to use up coffee that they had over-ordered. A few years ago, they tightened up their ordering. Since they didn’t need cold brew to use up their excess coffee, they decided to switch to a new method, where they prepared a slightly more concentrated cup of coffee and diluted it over ice. Coffee starts to lose its smell and taste \u003ca href=\"http://petergiuliano.tumblr.com/post/22177089634/why-you-should-stop-cold-brewing-and-use-the\">the longer it stays at a high temperature\u003c/a>, and the super-acidic, metallic notes that people don’t like come when coffee changes as it's left out. Cold brew eliminates that problem because it’s never hot, but you can also avoid it by quickly cooling it. So when Four Barrel’s baristas immediately lower the coffee’s temperature by putting it over ice, they were able to preserve the delicate notes in their coffees. They stuck with the method for a few years. About six months ago, they developed a way to replicate it on a mass scale. They created a patented, proprietary machine which cools their coffee down quickly--from 200 degrees to just above freezing in three seconds--and doesn’t require dilution or expose the coffee to air. The coffee then goes in kegs, and that cold coffee is now \u003ca href=\"https://www.fourbarrelcoffee.com/blogs/four-barrel-coffee/can-you-keep-a-cold-coffee-secret-sealed-in-a-keg\">served in their cafes\u003c/a> (they’re planning on bottling it in a few months.)\u003c/p>\n\u003cfigure id=\"attachment_119581\" class=\"wp-caption aligncenter\" style=\"max-width: 1901px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/flash-coffee11.jpg\" alt=\"Counter Culture Coffee’s Jesse Bladyka recommends flash brewing because he considers it a better way to express the complex flavors of their coffees.\" width=\"1901\" height=\"1067\" class=\"size-full wp-image-119581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11.jpg 1901w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-520x292.jpg 520w\" sizes=\"(max-width: 1901px) 100vw, 1901px\">\u003cfigcaption class=\"wp-caption-text\">Counter Culture Coffee’s Jesse Bladyka recommends flash brewing because he considers it a better way to express the complex flavors of their coffees. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s nothing wrong with cold brew if that’s the taste you prefer, says \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture Coffee\u003c/a>’s Jesse Bladyka. He recommends flash brewing because he considers it a better way to express the complex flavors of their coffees. Certain smell and flavor compounds that make up the drinking experience can only be released when they’re exposed to hot water. “I think cold brew really limits the bandwidth,” he said. “And if you like the taste of cold brew, great. That’s awesome. But you can’t use cold brew to extract some of these pretty, floral citrusy things because it doesn’t work.” If you’re spending money on quality beans, with tasting notes of cherry or toasted marshmallow, why would you want to get rid of those subtleties by making cold brew, which can only extract certain flavors? Tooker agrees. “It has a homogenizing flavor,” he said. “You can use any coffee and they pretty much taste the same.”\u003c/p>\n\u003cfigure id=\"attachment_119555\" class=\"wp-caption aligncenter\" style=\"max-width: 1894px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/flash-coffee3.jpg\" alt=\"Jesse Bladyka making flash brewed coffee at Counter Culture\" width=\"1894\" height=\"1063\" class=\"size-full wp-image-119555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3.jpg 1894w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-1020x572.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-520x292.jpg 520w\" sizes=\"(max-width: 1894px) 100vw, 1894px\">\u003cfigcaption class=\"wp-caption-text\">Jesse Bladyka making flash brewed coffee at Counter Culture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119554\" class=\"wp-caption aligncenter\" style=\"max-width: 1906px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/flash-coffee2.jpg\" alt=\"Jesse Bladyka demonstrates how to make flash brewed coffee at Counter Culture\" width=\"1906\" height=\"1063\" class=\"size-full wp-image-119554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2.jpg 1906w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-160x89.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-800x446.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-768x428.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-1020x569.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-1180x658.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-960x535.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-240x134.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-375x209.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-520x290.jpg 520w\" sizes=\"(max-width: 1906px) 100vw, 1906px\">\u003cfigcaption class=\"wp-caption-text\">Jesse Bladyka demonstrates how to make flash brewed coffee at Counter Culture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/flash-coffee1.jpg\" alt=\"Flash brewed coffee at Counter Culture\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119553\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flash brewed coffee at Counter Culture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>So what should you do if you want to try flash brewed iced coffee at home?\u003c/strong> (Another bonus of the method: you get a cup of iced coffee immediately, without cold brew’s long steeping time.) The goal is to make a more concentrated cup of coffee, so it won’t dilute too much when you put it over ice. Use the same amount of coffee you’d usually use for a single cup, but grind it a little finer, and pour the water a little more slowly, recommends Tooker. Or try brewing with less water, suggests Myers. “At home, I make flash coffee by using about half the water I use to make hot coffee and dripping the coffee over a similar amount of ice,” he wrote. If you want to follow a recipe, Counter Culture offers a \u003ca href=\"https://counterculturecoffee.com/learn/brewing-guides/iced-coffee\">charming how-to video\u003c/a> on their website. Experiment until you find what you prefer, urges Bladyka.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“There’s no dogma. I love this and this is, I think, the best way to make a single serving of iced coffee, but that has a lot to do with my personal preferences and what I want coffee to taste like,” he said of flash brewed coffee. “And the beauty of coffee is everybody has a personal relationship with it, and nobody’s wrong.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>https://vimeo.com/99635892\u003c/p>\n\n",
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"excerpt": "Hot water makes a better and quicker iced coffee, according to some Bay Area roasters. Here’s how to make it. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cold brew is everywhere these days, from the fanciest third-wave coffee shop in the Mission to the Starbucks inside your grocery store. But according to a few Bay Area roasters, the trendy method--where grounds are steeped in cold water overnight--isn’t the best way to make iced coffee. Instead, places like Four Barrel, Highwire and Counter Culture advocate flash brewing, an improved version of the old-fashioned technique of pouring hot coffee over ice.\u003c/p>\n\u003cp>“My business partners and I...always preferred the brighter notes and balance in the cup that blooming coffee with hot water provides,” Robert Myers, owner of \u003ca href=\"https://www.highwirecoffee.com/\">Highwire Coffee Roasters\u003c/a>, wrote in an email. “[Cold brew made in a] \u003ca href=\"https://toddycafe.com/\">Toddy\u003c/a>, to me, always tasted muddled and thick. Smooth in an unpleasant way. An incomplete cup.”\u003c/p>\n\u003cp>Cold brew, which has been made in Japan \u003ca href=\"https://www.theguardian.com/lifeandstyle/wordofmouth/2014/sep/09/coffee-cold-brew-hot-new-thing\">since the 1600s\u003c/a>, started its life in the US in high-end third-wave coffee shops. A flurry of trend articles followed, with places like the \u003cem>New York Times\u003c/em> offering \u003ca href=\"http://www.nytimes.com/2007/06/27/dining/27coff.html?action=click&contentCollection=Food&module=RelatedCoverage®ion=EndOfArticle&pgtype=article\">explainers\u003c/a> and \u003ca href=\"http://www.nytimes.com/2007/06/27/dining/276drex.html\">recipes\u003c/a> to make it at home. As it’s popularity grew (marketing analytics firm \u003ca href=\"http://www.mintel.com/blog/drink-market-news/the-strength-of-cold-brew\">Mintel reported\u003c/a> that the cold brew category grew 580% from 2011-16) national chains like Starbucks and Dunkin’ Donuts added it to their menus. Consumers liked it because of its low acidity, and smooth, consistent flavor--a far cry from the traditional bitter iced coffees, made by simply dropping some ice cubes into a cup of old coffee. Plus, there’s the convenience factor. Portland’s Stumptown started producing their\u003ca href=\"https://www.stumptowncoffee.com/blog/cold-brew-stubby-history\"> “Stubby” bottles of cold brew\u003c/a> in 2011, and the market for cute, single-serving bottles of cold brew \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/10/07/taste-test-guide-local-ready-to-drink-cold-brew-coffees/\">quickly expanded\u003c/a>.\u003c/p>\n\u003cp>San Francisco’s \u003ca href=\"https://www.fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a> made cold brew coffee for years, but always had problems with it. When cold brew steeps overnight, either on the counter or at room temperature, it’s exposed to oxygen, which can alter its flavor. “It has sort of this cloying oxidation flavor, which can be pleasant for the first few hours--it can taste like vanilla--but quickly starts turning into a fishy flavor,” said Four Barrel owner Jeremy Tooker.\u003c/p>\n\u003cp>Still, they continued to make it, in part because it was a great way to use up coffee that they had over-ordered. A few years ago, they tightened up their ordering. Since they didn’t need cold brew to use up their excess coffee, they decided to switch to a new method, where they prepared a slightly more concentrated cup of coffee and diluted it over ice. Coffee starts to lose its smell and taste \u003ca href=\"http://petergiuliano.tumblr.com/post/22177089634/why-you-should-stop-cold-brewing-and-use-the\">the longer it stays at a high temperature\u003c/a>, and the super-acidic, metallic notes that people don’t like come when coffee changes as it's left out. Cold brew eliminates that problem because it’s never hot, but you can also avoid it by quickly cooling it. So when Four Barrel’s baristas immediately lower the coffee’s temperature by putting it over ice, they were able to preserve the delicate notes in their coffees. They stuck with the method for a few years. About six months ago, they developed a way to replicate it on a mass scale. They created a patented, proprietary machine which cools their coffee down quickly--from 200 degrees to just above freezing in three seconds--and doesn’t require dilution or expose the coffee to air. The coffee then goes in kegs, and that cold coffee is now \u003ca href=\"https://www.fourbarrelcoffee.com/blogs/four-barrel-coffee/can-you-keep-a-cold-coffee-secret-sealed-in-a-keg\">served in their cafes\u003c/a> (they’re planning on bottling it in a few months.)\u003c/p>\n\u003cfigure id=\"attachment_119581\" class=\"wp-caption aligncenter\" style=\"max-width: 1901px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/flash-coffee11.jpg\" alt=\"Counter Culture Coffee’s Jesse Bladyka recommends flash brewing because he considers it a better way to express the complex flavors of their coffees.\" width=\"1901\" height=\"1067\" class=\"size-full wp-image-119581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11.jpg 1901w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-520x292.jpg 520w\" sizes=\"(max-width: 1901px) 100vw, 1901px\">\u003cfigcaption class=\"wp-caption-text\">Counter Culture Coffee’s Jesse Bladyka recommends flash brewing because he considers it a better way to express the complex flavors of their coffees. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s nothing wrong with cold brew if that’s the taste you prefer, says \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture Coffee\u003c/a>’s Jesse Bladyka. He recommends flash brewing because he considers it a better way to express the complex flavors of their coffees. Certain smell and flavor compounds that make up the drinking experience can only be released when they’re exposed to hot water. “I think cold brew really limits the bandwidth,” he said. “And if you like the taste of cold brew, great. That’s awesome. But you can’t use cold brew to extract some of these pretty, floral citrusy things because it doesn’t work.” If you’re spending money on quality beans, with tasting notes of cherry or toasted marshmallow, why would you want to get rid of those subtleties by making cold brew, which can only extract certain flavors? Tooker agrees. “It has a homogenizing flavor,” he said. “You can use any coffee and they pretty much taste the same.”\u003c/p>\n\u003cfigure id=\"attachment_119555\" class=\"wp-caption aligncenter\" style=\"max-width: 1894px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/flash-coffee3.jpg\" alt=\"Jesse Bladyka making flash brewed coffee at Counter Culture\" width=\"1894\" height=\"1063\" class=\"size-full wp-image-119555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3.jpg 1894w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-1020x572.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-520x292.jpg 520w\" sizes=\"(max-width: 1894px) 100vw, 1894px\">\u003cfigcaption class=\"wp-caption-text\">Jesse Bladyka making flash brewed coffee at Counter Culture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119554\" class=\"wp-caption aligncenter\" style=\"max-width: 1906px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/flash-coffee2.jpg\" alt=\"Jesse Bladyka demonstrates how to make flash brewed coffee at Counter Culture\" width=\"1906\" height=\"1063\" class=\"size-full wp-image-119554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2.jpg 1906w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-160x89.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-800x446.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-768x428.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-1020x569.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-1180x658.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-960x535.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-240x134.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-375x209.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-520x290.jpg 520w\" sizes=\"(max-width: 1906px) 100vw, 1906px\">\u003cfigcaption class=\"wp-caption-text\">Jesse Bladyka demonstrates how to make flash brewed coffee at Counter Culture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/flash-coffee1.jpg\" alt=\"Flash brewed coffee at Counter Culture\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119553\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flash brewed coffee at Counter Culture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>So what should you do if you want to try flash brewed iced coffee at home?\u003c/strong> (Another bonus of the method: you get a cup of iced coffee immediately, without cold brew’s long steeping time.) The goal is to make a more concentrated cup of coffee, so it won’t dilute too much when you put it over ice. Use the same amount of coffee you’d usually use for a single cup, but grind it a little finer, and pour the water a little more slowly, recommends Tooker. Or try brewing with less water, suggests Myers. “At home, I make flash coffee by using about half the water I use to make hot coffee and dripping the coffee over a similar amount of ice,” he wrote. If you want to follow a recipe, Counter Culture offers a \u003ca href=\"https://counterculturecoffee.com/learn/brewing-guides/iced-coffee\">charming how-to video\u003c/a> on their website. Experiment until you find what you prefer, urges Bladyka.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "An Invitation to Slurp: Famous Japanese Ramen Empire Ippudo to Open in Berkeley on July 28",
"title": "An Invitation to Slurp: Famous Japanese Ramen Empire Ippudo to Open in Berkeley on July 28",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Noodles made on site and bone broth simmered for 20 hours are two of the keys to Ippudo’s superior quality.\u003c/em>\u003c/p>\n\u003cp>Signs all over the handsome new space, with a golden-hued, wood-centric dining room and a gleaming stainless-steel kitchen with steam rising in various sections, have “zuzutto” written on them: slurp noisily. Say the word out loud: zuzutto! It’s onomatopoeic, and while Americans have a hard time with the concept, slurping one’s ramen actually helps increase one’s enjoyment of it, dispersing the aromatics into the nether reaches of the palate and up into the retronasal canal.\u003c/p>\n\u003cfigure id=\"attachment_119426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-zuzutto-space.jpg\" alt=\"The Ippudo dining area\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Ippudo dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Let’s cut to the chase: It’s worth it.\u003c/strong> Vow to yourself in advance not to complain about the long lines you’ll inevitably encounter, because waiting for ramen this good is a small price to pay for such game-changing deliciousness. Call it a gift, even, an opportunity to anticipate pleasure. Ippudo, the Japanese ramen chain founded by ramen master Shigemi Kawahara in Fukuoka in 1985, has not been diluted by its expansion throughout Asia, then into New York, London, Australia, and now Berkeley (soon to be followed by San Francisco). That’s partly because the restaurant’s vision has remained consistent: Keep changing to remain unchanged. And because the noodles and the pork broth that form the heart of these steaming bowls are made every day on site.\u003c/p>\n\u003cfigure id=\"attachment_119409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119409\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/akamaru-modern-ramen.jpg\" alt=\"Ippudo's akamaru modern ramen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's akamaru modern ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most stereotypical American view of homemade pasta might be the image of an Italian grandmother bearing all her weight on a wooden roller, working the dough that will become any number of possible pasta shapes. But homemade pasta in Ippudo’s ramen state of mind is higher-tech. A giant machine in the back room holds a roll of dough in one long, flat sheet, tidy as new roll of paper towels, just mixed by an adjacent large machine. With the flip of a switch, the dough rolls out and is cut, then calibrated by hand-measuring. Once the machine is properly set, the ramen maker scoops up each batch (enough for a big bowl), then gently folds it and lays it out to dry in a little nest-like bunch, serving by serving. Where Italian pasta-making is a flexible art, ramen making of this variety is a precision skill.\u003c/p>\n\u003cp>https://youtu.be/8ojuHdFFI80\u003c/p>\n\u003cfigure id=\"attachment_119422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119422\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-noodles.jpg\" alt=\"Ippudo's fresh-made noodles\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's fresh-made noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As important as the noodles are to the ramen equation, even more important is the broth, and I would argue that Ippudo’s approach to broth is what gives it a leg up on any competition I’ve tried, including the wonderful Ramen Shop, which has a more local-seasonal approach and is admittedly more creative. Ippudo is going more for a carrying out of longstanding tradition than a reinvention of the wheel. Big buckets of pork bones are dropped into pots of boiling water nearly three feet tall and kept on simmer for more than 20 hours. The style of ramen you order depends on how much lard is added back in to the finished dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery columns=\"2\" link=\"none\" size=\"full\" ids=\"119411,119410\"]\u003c/p>\n\u003cp>https://youtu.be/wRKIGOMaFO4\u003c/p>\n\u003cp>\u003cstrong>Ippudo’s three basic styles of broth are:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>shiromaru: long-simmered tonkatsu (pork) broth with their signature dashi\u003c/li>\n\u003cli>akamaru modern: the above tonkatsu broth with secret “umami dama” miso paste to richen it\u003c/li>\n\u003cli>karaka spicy: tonkatsu broth with a blend of chiles and other secret spices\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_119491\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/karaka-spicy-ramen-new.jpg\" alt=\"Karaka Spicy Ramen at Ippudo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Karaka Spicy Ramen at Ippudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you choose your soup style, you then decide how firm you’d like your noodles. “Yawa” is soft and “kata” is al dente (to borrow an Italian term), and “badi” means very, so “bari yawa” is very soft and “bari gata” is very firm. All of these fine gradations, which are discernable on the palate, are the result of just a few-second shift in cooking time, the entire range of styles cooked for between 20 and 40 seconds.\u003c/p>\n\u003cfigure id=\"attachment_119435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119435\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-noodles-kitchen.jpg\" alt=\"The noodles are cooked in individual strainers to control portion size and firmness.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The noodles are cooked in individual strainers to control portion size and firmness. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ippudo’s staff has come to know their ramen ways as “intentional” (intentionality being a value) ameliorating any concerns I had about the large chain-ness of this business. If American businesses had more intentionality in their basic endeavors, then our chains would likely be of much higher quality, too. The approach is quite poetic, in my estimation.\u003c/p>\n\u003cfigure id=\"attachment_119472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-change.jpg\" alt=\"Ippudo's Principle: Keep changing to remain unchanged.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's Principle: Keep changing to remain unchanged. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-staff-team.jpg\" alt=\"Ippudo's server team\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's server team \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Each bowl is then topped with a whole soft-boiled, seasoned egg, scallions and marinated wood ear mushrooms. Simple perfection.\u003c/p>\n\u003cfigure id=\"attachment_119476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119476\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/serve-egg-toppings.jpg\" alt=\"Ramen ready to be served\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ramen ready to be served \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And let’s not forget about the appetizers. We sampled the legendary pork buns, which were also profound in their simplicity: just pork belly, mayonnaise and a leaf of iceberg lettuce. The fried eggplant buns were just as good, and the fried chicken will, mark my word, become a Berkeley legend in no time. Crisp cucumber slices in sesame sauce punctuate the rich pork fat throughout the meal.\u003c/p>\n\u003cul>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"119438,119445,119441,119442,119437\"]\u003c/ul>\n\u003cp>Ippudo has a sake philosophy, too: rice + wheat = harmony, the opposite of our paleo-leaning trends in the U.S. Taste for yourself. Choose one of four sake styles: mild and gentle, fragrant and luxurious, clean and crisp, or classic and aged, and pair with the various ramen choices. As a standalone drink, I tend to prefer the aged sakes that are more toasty and wood-framed than sweet (like the Daishichi Kimoto Honjozo), but with the spicy broth I think the fruit- and floral-toned Nanbu Bijin Tokubetsu Junmai works best, as it offers the ballast of elegant sweetness, much in the way a Riesling pairs well with spicy Thai food.\u003c/p>\n\u003cfigure id=\"attachment_119407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119407\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/sake.jpg\" alt=\"Sake at Ippudo\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sake at Ippudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two parting pieces of information: Yes, the kitchen uses MSG. Go with it. And don’t over-order, as there are no to-go boxes.\u003c/p>\n\u003cp>\u003cstrong>See you in line at Ippudo!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_119414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-exterior.jpg\" alt=\"Ippudo exterior\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ippudo-us.com/\">\u003cstrong>Ippudo\u003c/strong>\u003c/a>\u003cbr>\n2015 Shattuck Ave. [\u003ca href=\"https://goo.gl/DhsMrU\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 666-8807\u003cbr>\nHours: Mon-Thu, 11am-11pm; Fri-Sat, 11am-midnight; Sun, 11am-10pm\u003cbr>\nPrice Range: $-$$ ($14-$20 ramen)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/IppudoUS\">@IppudoUS\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ippudo_us\">@ippudo_us\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/ippudous/\">@ippudous\u003c/a>\u003c/p>\n\n",
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"excerpt": "Noodles made on site and bone broth simmered for 20 hours are two of the keys to Ippudo’s superior quality.\r\n",
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"description": "Noodles made on site and bone broth simmered for 20 hours are two of the keys to Ippudo’s superior quality.\r\n",
"title": "An Invitation to Slurp: Famous Japanese Ramen Empire Ippudo to Open in Berkeley on July 28 | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Noodles made on site and bone broth simmered for 20 hours are two of the keys to Ippudo’s superior quality.\u003c/em>\u003c/p>\n\u003cp>Signs all over the handsome new space, with a golden-hued, wood-centric dining room and a gleaming stainless-steel kitchen with steam rising in various sections, have “zuzutto” written on them: slurp noisily. Say the word out loud: zuzutto! It’s onomatopoeic, and while Americans have a hard time with the concept, slurping one’s ramen actually helps increase one’s enjoyment of it, dispersing the aromatics into the nether reaches of the palate and up into the retronasal canal.\u003c/p>\n\u003cfigure id=\"attachment_119426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-zuzutto-space.jpg\" alt=\"The Ippudo dining area\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Ippudo dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Let’s cut to the chase: It’s worth it.\u003c/strong> Vow to yourself in advance not to complain about the long lines you’ll inevitably encounter, because waiting for ramen this good is a small price to pay for such game-changing deliciousness. Call it a gift, even, an opportunity to anticipate pleasure. Ippudo, the Japanese ramen chain founded by ramen master Shigemi Kawahara in Fukuoka in 1985, has not been diluted by its expansion throughout Asia, then into New York, London, Australia, and now Berkeley (soon to be followed by San Francisco). That’s partly because the restaurant’s vision has remained consistent: Keep changing to remain unchanged. And because the noodles and the pork broth that form the heart of these steaming bowls are made every day on site.\u003c/p>\n\u003cfigure id=\"attachment_119409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119409\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/akamaru-modern-ramen.jpg\" alt=\"Ippudo's akamaru modern ramen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's akamaru modern ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most stereotypical American view of homemade pasta might be the image of an Italian grandmother bearing all her weight on a wooden roller, working the dough that will become any number of possible pasta shapes. But homemade pasta in Ippudo’s ramen state of mind is higher-tech. A giant machine in the back room holds a roll of dough in one long, flat sheet, tidy as new roll of paper towels, just mixed by an adjacent large machine. With the flip of a switch, the dough rolls out and is cut, then calibrated by hand-measuring. Once the machine is properly set, the ramen maker scoops up each batch (enough for a big bowl), then gently folds it and lays it out to dry in a little nest-like bunch, serving by serving. Where Italian pasta-making is a flexible art, ramen making of this variety is a precision skill.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/8ojuHdFFI80'\n title='//www.youtube.com/embed/8ojuHdFFI80'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_119422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119422\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-noodles.jpg\" alt=\"Ippudo's fresh-made noodles\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's fresh-made noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As important as the noodles are to the ramen equation, even more important is the broth, and I would argue that Ippudo’s approach to broth is what gives it a leg up on any competition I’ve tried, including the wonderful Ramen Shop, which has a more local-seasonal approach and is admittedly more creative. Ippudo is going more for a carrying out of longstanding tradition than a reinvention of the wheel. Big buckets of pork bones are dropped into pots of boiling water nearly three feet tall and kept on simmer for more than 20 hours. The style of ramen you order depends on how much lard is added back in to the finished dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wRKIGOMaFO4'\n title='//www.youtube.com/embed/wRKIGOMaFO4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Ippudo’s three basic styles of broth are:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>shiromaru: long-simmered tonkatsu (pork) broth with their signature dashi\u003c/li>\n\u003cli>akamaru modern: the above tonkatsu broth with secret “umami dama” miso paste to richen it\u003c/li>\n\u003cli>karaka spicy: tonkatsu broth with a blend of chiles and other secret spices\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_119491\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/karaka-spicy-ramen-new.jpg\" alt=\"Karaka Spicy Ramen at Ippudo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Karaka Spicy Ramen at Ippudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you choose your soup style, you then decide how firm you’d like your noodles. “Yawa” is soft and “kata” is al dente (to borrow an Italian term), and “badi” means very, so “bari yawa” is very soft and “bari gata” is very firm. All of these fine gradations, which are discernable on the palate, are the result of just a few-second shift in cooking time, the entire range of styles cooked for between 20 and 40 seconds.\u003c/p>\n\u003cfigure id=\"attachment_119435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119435\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-noodles-kitchen.jpg\" alt=\"The noodles are cooked in individual strainers to control portion size and firmness.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The noodles are cooked in individual strainers to control portion size and firmness. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ippudo’s staff has come to know their ramen ways as “intentional” (intentionality being a value) ameliorating any concerns I had about the large chain-ness of this business. If American businesses had more intentionality in their basic endeavors, then our chains would likely be of much higher quality, too. The approach is quite poetic, in my estimation.\u003c/p>\n\u003cfigure id=\"attachment_119472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-change.jpg\" alt=\"Ippudo's Principle: Keep changing to remain unchanged.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's Principle: Keep changing to remain unchanged. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-staff-team.jpg\" alt=\"Ippudo's server team\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's server team \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Each bowl is then topped with a whole soft-boiled, seasoned egg, scallions and marinated wood ear mushrooms. Simple perfection.\u003c/p>\n\u003cfigure id=\"attachment_119476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119476\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/serve-egg-toppings.jpg\" alt=\"Ramen ready to be served\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ramen ready to be served \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And let’s not forget about the appetizers. We sampled the legendary pork buns, which were also profound in their simplicity: just pork belly, mayonnaise and a leaf of iceberg lettuce. The fried eggplant buns were just as good, and the fried chicken will, mark my word, become a Berkeley legend in no time. Crisp cucumber slices in sesame sauce punctuate the rich pork fat throughout the meal.\u003c/p>\n\u003cul>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/ul>\n\u003cp>Ippudo has a sake philosophy, too: rice + wheat = harmony, the opposite of our paleo-leaning trends in the U.S. Taste for yourself. Choose one of four sake styles: mild and gentle, fragrant and luxurious, clean and crisp, or classic and aged, and pair with the various ramen choices. As a standalone drink, I tend to prefer the aged sakes that are more toasty and wood-framed than sweet (like the Daishichi Kimoto Honjozo), but with the spicy broth I think the fruit- and floral-toned Nanbu Bijin Tokubetsu Junmai works best, as it offers the ballast of elegant sweetness, much in the way a Riesling pairs well with spicy Thai food.\u003c/p>\n\u003cfigure id=\"attachment_119407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119407\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/sake.jpg\" alt=\"Sake at Ippudo\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sake at Ippudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two parting pieces of information: Yes, the kitchen uses MSG. Go with it. And don’t over-order, as there are no to-go boxes.\u003c/p>\n\u003cp>\u003cstrong>See you in line at Ippudo!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_119414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-exterior.jpg\" alt=\"Ippudo exterior\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo exterior \u003ccite>(Wendy Goodfriend)\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://ippudo-us.com/\">\u003cstrong>Ippudo\u003c/strong>\u003c/a>\u003cbr>\n2015 Shattuck Ave. [\u003ca href=\"https://goo.gl/DhsMrU\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 666-8807\u003cbr>\nHours: Mon-Thu, 11am-11pm; Fri-Sat, 11am-midnight; Sun, 11am-10pm\u003cbr>\nPrice Range: $-$$ ($14-$20 ramen)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/IppudoUS\">@IppudoUS\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ippudo_us\">@ippudo_us\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/ippudous/\">@ippudous\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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": "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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"disqusTitle": "Bay Area Bites Guide to 6 Favorite Taco Spots South of San Francisco",
"title": "Bay Area Bites Guide to 6 Favorite Taco Spots South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What is not to love about tacos? We have even given the Mexican street food a celebratory weekday! For just a few dollars you can get inexpensive comfort food that includes a warm corn tortilla topped with perfectly crispy carnitas, chopped onions and fresh cilantro. Between San Francisco and San Jose there are countless taquerias and Mexican restaurants serving up tasty tacos. From a range of divey neighborhood joints to refined Mexican eateries, the options are endless as to where to go when you're looking to enjoy a plate of tacos alongside a cold soda. With a grand spectrum to choose from, here are six of our favorite spots to eat delicious tacos south of San Francisco, even when it’s not Taco Tuesday. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Speedy’s Tacos\u003c/h2>\n\u003cfigure id=\"attachment_118896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Speedys-Tacos.jpg\" alt=\"A plate of shrimp, al pastor, carne asada and carnitas tacos at Speedy’s Tacos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of shrimp, al pastor, carne asada and carnitas tacos at Speedy’s Tacos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This newly opened Mexican restaurant in Sunnyvale features a bit of contemporary art to spiffy itself up from the run-of-the-mill taqueria, but it is the tacos generously heaped with meat that makes it a popular spot. While a tad more expensive than usual taqueria prices, the tacos here are worth the upsell as they come piled with meat and topped with chopped onions, cilantro and a sweet and spicy salsa verde. The restaurant serves the standard meat selection of carne asada (beef steak), al pastor (grilled pork), pollo (chicken) and carnitas (braised pork), but also offers a very tasty grilled shrimp taco and fish of the day special. For those wanting to kick up the heat, Speedy’s offers a deliciously hot orange sauce perfect for drizzling over the sweet shrimp tacos.\u003c/p>\n\u003cfigure id=\"attachment_118895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Speedys-Inside.jpg\" alt=\"Inside Speedy’s Tacos in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Speedy’s Tacos in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.speedystacos.com/\">\u003cstrong>Speedy’s Tacos\u003c/strong>\u003c/a>\u003cbr>\n929 E Duane Ave. [\u003ca href=\"https://goo.gl/evmazG\">Map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 685-2791\u003cbr>\nHours: Mon-Sat 11am-9pm; Sun 2-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SpeedysTacosSunnyvale/\">Speedy’s Tacos\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/speedys-tacos-sunnyvale\">Speedy's Tacos\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Ruby’s Taqueria\u003c/h2>\n\u003cfigure id=\"attachment_118893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Rubys-Tacos.jpg\" alt=\"A plate of vampiro tacos at Ruby’s Taqueria in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of vampiro tacos at Ruby’s Taqueria in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-run taqueria is a neighborhood favorite for inexpensive authentic Mexican dishes. Ruby's serves a full menu of Mexican dishes including street-cart-style tacos, however, their unique specialty is the vampiro tacos. A tasty spin on standard tacos, vampiro tacos start with tortillas cooked until dry and crispy and are then topped with melted Monterey Jack cheese, meat, guacamole sauce and spicy red salsa. The vampiro tacos are especially tasty with the crispy carnitas or al pastor. The restaurant also has a good selection of salsas with freshly fried tortilla chips, perfect for munching on between tacos.\u003c/p>\n\u003cfigure id=\"attachment_118894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Rubys-Taqueria.jpg\" alt=\"Outside Ruby’s Taqueria in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Ruby’s Taqueria in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/rubys-taqueria-sunnyvale\">\u003cstrong>Ruby’s Taqueria\u003c/strong>\u003c/a>\u003cbr>\n821 Borregas Ave. [\u003ca href=\"https://goo.gl/JyNhbD\">Map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 744-0622\u003cbr>\nHours: Mon-Sat 9am-9pm; Sun 9am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rubys-Taqueria/105934006115342\">Ruby’s Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Taqueria El Grullense\u003c/h2>\n\u003cfigure id=\"attachment_118891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/El-Grullense-Tacos.jpg\" alt=\"A plate of street tacos at El Grullense with carne asada, al pastor, chorizo, and carnitas.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of street tacos at El Grullense with carne asada, al pastor, chorizo, and carnitas. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This local chain along the Peninsula is a go-to for authentic and inexpensive taqueria dishes. As an added plus, many of the locations are open late, optimal for when your late night taco craving hits. This no-frills taqueria serves tasty street-cart-style tacos, complete with toppings of chopped onions, cilantro and fiery salsa verde. The crispy carnitas and carne asada are good choices if you’re looking to stick to your standards, but if you’re looking to be adventurous the taqueria also offers cabeza (beef cheeks), lengua (beef tongue) and tripas (beef intestines). If you’ve never enjoyed how tender beef tongue meat can be, this is your spot to do it.\u003c/p>\n\u003cfigure id=\"attachment_118892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/El-Grullense.jpg\" alt=\"Outside Taqueria El Grullense in Redwood City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Taqueria El Grullense in Redwood City. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.elgrullensegrill.com/\">\u003cstrong>Taqueria El Grullense\u003c/strong>\u003c/a>\u003cbr>\n1280 El Camino Real [\u003ca href=\"https://goo.gl/ThkD1x\">Map\u003c/a>]\u003cbr>\nRedwood City, CA 94063\u003cbr>\nPh: (650) 368-3737\u003cbr>\nHours: Mon-Sun 6-12:15am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taqueria-El-Grullense/106060099459815\">Taqueria El Grullense\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/taqueria-el-grullense-redwood-city\">Taqueria El Grullense\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Tacomania\u003c/h2>\n\u003cfigure id=\"attachment_118899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tacomania-Tacos.jpg\" alt=\"A plate of tacos at Tacomania.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of tacos at Tacomania. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>True to its name, this local chain of Mexican restaurants is all about the tacos. With a number of locations in the South Bay, including several taco trucks, Tacomania is a local favorite for their tasty street-cart-style tacos. Tacomania serves a fairly extensive selection of meats including spicy al pastor and crispy bites of chorizo, as well as brisket and beef cheeks. The popular al pastor tacos strike a perfect balance of spicy bites of roasted pork with the sweetness of fresh chopped pineapple. The juicy and tender brisket is also not to be missed.\u003c/p>\n\u003cfigure id=\"attachment_118900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tacomania-Truck.jpg\" alt=\"The Tacomania truck in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tacomania truck in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://tacomaniainc.com/\">\u003cstrong>Tacomania\u003c/strong>\u003c/a>\u003cbr>\n670 Coleman Ave. [\u003ca href=\"https://goo.gl/a65Cns\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95110\u003cbr>\nPh: (408) 703-6805\u003cbr>\nHours: Mon-Sun 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/tacomaniainc/reviews/\">Tacomania Inc\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tacomaniainc\">@TacomaniaInc\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/tacomania-san-jose-6\">Tacomania\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Tacos El Compa Taqueria\u003c/h2>\n\u003cfigure id=\"attachment_118890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/El-Compa-Tacos.jpg\" alt=\"Al pastor, carne asada and carnitas tacos at Tacos El Compa Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al pastor, carne asada and carnitas tacos at Tacos El Compa Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This unassuming taqueria located in the suburbs of South San Jose serves excellent tacos with handmade tortillas. The taqueria has a menu of standard Mexican fare but the freshly made corn tortillas, which arrive at your table soft and still warm, make these tacos stand out. All of the meat options are recommended, but the crispy carnitas are especially tasty. The El Jefe taco smothers two tortillas in cheese and cooks them on a flat top grill until the cheese is golden brown and crispy. The taco is then topped with meat, sour cream and chopped cilantro for an over-the-top take on the standard taco.\u003c/p>\n\u003cfigure id=\"attachment_118889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/El-Compa-Inside.jpg\" alt=\"Inside Tacos El Compa Taqueria\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tacos El Compa Taqueria \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.tacoselcompa.com/about_us.php\">\u003cstrong>Tacos El Compa Taqueria\u003c/strong>\u003c/a>\u003cbr>\n1321 Blossom Hill Rd. [\u003ca href=\"https://goo.gl/7fNkTA\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95118\u003cbr>\nPh: (408) 622-8035\u003cbr>\nHours: Mon-Fri 11:30am-9pm; Sat-Sun 11:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tacos-El-compa-Taqueria/1667911123458388\">Tacos El Compa Taqueria\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/tacos-el-compa-taqueria-san-jose\">Tacos El Compa Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_118897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tacolicious-Tacos.jpg\" alt=\"A plate of fried fish, chicken mole, carnitas and guajillo-braised beef.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of fried fish, chicken mole, carnitas and guajillo-braised beef. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tacolicious\u003c/h2>\n\u003cp>What began as a farmers' market taco stand in San Francisco has formed into a local chain of popular restaurants serving California-style tacos and Mexican regional specialties. Slightly more upscale than your average Mexican restaurant, Tacolicious has a number of awesome taco selections including Baja-style fried cod, shredded chicken in a sweet mole sauce and housemade chorizo with potatoes. The signature guajillo-braised beef is juicy and tender with the perfect amount of heat. Tacolicious also serves a menu of specialty cocktails and local beers, which do well to tame any heat lingering on your tongue.\u003c/p>\n\u003cfigure id=\"attachment_118898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tacolicous.jpg\" alt=\"Inside Tacolicious in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tacolicious in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.tacolicious.com/\">\u003cstrong>Tacolicious\u003c/strong>\u003c/a>\u003cbr>\n632 Emerson St. [\u003ca href=\"https://goo.gl/QvRqZT\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 838-0500\u003cbr>\nHours: Mon-Wed 11:30am-10pm; Thu 11:30am-11pm; Fri-Sat 11:30am-11:30pm; Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tlishtaco/\">Tacolicious\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tacolicious\">@tacolicious\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/tacolicious-palo-alto?osq=Tacolicious\">Tacolicious\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Here are six of our favorite spots to eat tasty tacos south of San Francisco, even when it’s not Taco Tuesday.",
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"description": "Here are six of our favorite spots to eat tasty tacos south of San Francisco, even when it’s not Taco Tuesday.",
"title": "Bay Area Bites Guide to 6 Favorite Taco Spots South of San Francisco | KQED",
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"headline": "Bay Area Bites Guide to 6 Favorite Taco Spots South of San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What is not to love about tacos? We have even given the Mexican street food a celebratory weekday! For just a few dollars you can get inexpensive comfort food that includes a warm corn tortilla topped with perfectly crispy carnitas, chopped onions and fresh cilantro. Between San Francisco and San Jose there are countless taquerias and Mexican restaurants serving up tasty tacos. From a range of divey neighborhood joints to refined Mexican eateries, the options are endless as to where to go when you're looking to enjoy a plate of tacos alongside a cold soda. With a grand spectrum to choose from, here are six of our favorite spots to eat delicious tacos south of San Francisco, even when it’s not Taco Tuesday. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Speedy’s Tacos\u003c/h2>\n\u003cfigure id=\"attachment_118896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Speedys-Tacos.jpg\" alt=\"A plate of shrimp, al pastor, carne asada and carnitas tacos at Speedy’s Tacos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of shrimp, al pastor, carne asada and carnitas tacos at Speedy’s Tacos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This newly opened Mexican restaurant in Sunnyvale features a bit of contemporary art to spiffy itself up from the run-of-the-mill taqueria, but it is the tacos generously heaped with meat that makes it a popular spot. While a tad more expensive than usual taqueria prices, the tacos here are worth the upsell as they come piled with meat and topped with chopped onions, cilantro and a sweet and spicy salsa verde. The restaurant serves the standard meat selection of carne asada (beef steak), al pastor (grilled pork), pollo (chicken) and carnitas (braised pork), but also offers a very tasty grilled shrimp taco and fish of the day special. For those wanting to kick up the heat, Speedy’s offers a deliciously hot orange sauce perfect for drizzling over the sweet shrimp tacos.\u003c/p>\n\u003cfigure id=\"attachment_118895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Speedys-Inside.jpg\" alt=\"Inside Speedy’s Tacos in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Speedy’s Tacos in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.speedystacos.com/\">\u003cstrong>Speedy’s Tacos\u003c/strong>\u003c/a>\u003cbr>\n929 E Duane Ave. [\u003ca href=\"https://goo.gl/evmazG\">Map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 685-2791\u003cbr>\nHours: Mon-Sat 11am-9pm; Sun 2-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SpeedysTacosSunnyvale/\">Speedy’s Tacos\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/speedys-tacos-sunnyvale\">Speedy's Tacos\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Ruby’s Taqueria\u003c/h2>\n\u003cfigure id=\"attachment_118893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Rubys-Tacos.jpg\" alt=\"A plate of vampiro tacos at Ruby’s Taqueria in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of vampiro tacos at Ruby’s Taqueria in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-run taqueria is a neighborhood favorite for inexpensive authentic Mexican dishes. Ruby's serves a full menu of Mexican dishes including street-cart-style tacos, however, their unique specialty is the vampiro tacos. A tasty spin on standard tacos, vampiro tacos start with tortillas cooked until dry and crispy and are then topped with melted Monterey Jack cheese, meat, guacamole sauce and spicy red salsa. The vampiro tacos are especially tasty with the crispy carnitas or al pastor. The restaurant also has a good selection of salsas with freshly fried tortilla chips, perfect for munching on between tacos.\u003c/p>\n\u003cfigure id=\"attachment_118894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Rubys-Taqueria.jpg\" alt=\"Outside Ruby’s Taqueria in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Ruby’s Taqueria in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/rubys-taqueria-sunnyvale\">\u003cstrong>Ruby’s Taqueria\u003c/strong>\u003c/a>\u003cbr>\n821 Borregas Ave. [\u003ca href=\"https://goo.gl/JyNhbD\">Map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 744-0622\u003cbr>\nHours: Mon-Sat 9am-9pm; Sun 9am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rubys-Taqueria/105934006115342\">Ruby’s Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Taqueria El Grullense\u003c/h2>\n\u003cfigure id=\"attachment_118891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/El-Grullense-Tacos.jpg\" alt=\"A plate of street tacos at El Grullense with carne asada, al pastor, chorizo, and carnitas.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of street tacos at El Grullense with carne asada, al pastor, chorizo, and carnitas. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This local chain along the Peninsula is a go-to for authentic and inexpensive taqueria dishes. As an added plus, many of the locations are open late, optimal for when your late night taco craving hits. This no-frills taqueria serves tasty street-cart-style tacos, complete with toppings of chopped onions, cilantro and fiery salsa verde. The crispy carnitas and carne asada are good choices if you’re looking to stick to your standards, but if you’re looking to be adventurous the taqueria also offers cabeza (beef cheeks), lengua (beef tongue) and tripas (beef intestines). If you’ve never enjoyed how tender beef tongue meat can be, this is your spot to do it.\u003c/p>\n\u003cfigure id=\"attachment_118892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/El-Grullense.jpg\" alt=\"Outside Taqueria El Grullense in Redwood City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Taqueria El Grullense in Redwood City. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.elgrullensegrill.com/\">\u003cstrong>Taqueria El Grullense\u003c/strong>\u003c/a>\u003cbr>\n1280 El Camino Real [\u003ca href=\"https://goo.gl/ThkD1x\">Map\u003c/a>]\u003cbr>\nRedwood City, CA 94063\u003cbr>\nPh: (650) 368-3737\u003cbr>\nHours: Mon-Sun 6-12:15am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taqueria-El-Grullense/106060099459815\">Taqueria El Grullense\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/taqueria-el-grullense-redwood-city\">Taqueria El Grullense\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Tacomania\u003c/h2>\n\u003cfigure id=\"attachment_118899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tacomania-Tacos.jpg\" alt=\"A plate of tacos at Tacomania.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of tacos at Tacomania. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>True to its name, this local chain of Mexican restaurants is all about the tacos. With a number of locations in the South Bay, including several taco trucks, Tacomania is a local favorite for their tasty street-cart-style tacos. Tacomania serves a fairly extensive selection of meats including spicy al pastor and crispy bites of chorizo, as well as brisket and beef cheeks. The popular al pastor tacos strike a perfect balance of spicy bites of roasted pork with the sweetness of fresh chopped pineapple. The juicy and tender brisket is also not to be missed.\u003c/p>\n\u003cfigure id=\"attachment_118900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tacomania-Truck.jpg\" alt=\"The Tacomania truck in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tacomania truck in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://tacomaniainc.com/\">\u003cstrong>Tacomania\u003c/strong>\u003c/a>\u003cbr>\n670 Coleman Ave. [\u003ca href=\"https://goo.gl/a65Cns\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95110\u003cbr>\nPh: (408) 703-6805\u003cbr>\nHours: Mon-Sun 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/tacomaniainc/reviews/\">Tacomania Inc\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tacomaniainc\">@TacomaniaInc\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/tacomania-san-jose-6\">Tacomania\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Tacos El Compa Taqueria\u003c/h2>\n\u003cfigure id=\"attachment_118890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/El-Compa-Tacos.jpg\" alt=\"Al pastor, carne asada and carnitas tacos at Tacos El Compa Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al pastor, carne asada and carnitas tacos at Tacos El Compa Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This unassuming taqueria located in the suburbs of South San Jose serves excellent tacos with handmade tortillas. The taqueria has a menu of standard Mexican fare but the freshly made corn tortillas, which arrive at your table soft and still warm, make these tacos stand out. All of the meat options are recommended, but the crispy carnitas are especially tasty. The El Jefe taco smothers two tortillas in cheese and cooks them on a flat top grill until the cheese is golden brown and crispy. The taco is then topped with meat, sour cream and chopped cilantro for an over-the-top take on the standard taco.\u003c/p>\n\u003cfigure id=\"attachment_118889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/El-Compa-Inside.jpg\" alt=\"Inside Tacos El Compa Taqueria\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tacos El Compa Taqueria \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.tacoselcompa.com/about_us.php\">\u003cstrong>Tacos El Compa Taqueria\u003c/strong>\u003c/a>\u003cbr>\n1321 Blossom Hill Rd. [\u003ca href=\"https://goo.gl/7fNkTA\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95118\u003cbr>\nPh: (408) 622-8035\u003cbr>\nHours: Mon-Fri 11:30am-9pm; Sat-Sun 11:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tacos-El-compa-Taqueria/1667911123458388\">Tacos El Compa Taqueria\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/tacos-el-compa-taqueria-san-jose\">Tacos El Compa Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_118897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tacolicious-Tacos.jpg\" alt=\"A plate of fried fish, chicken mole, carnitas and guajillo-braised beef.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of fried fish, chicken mole, carnitas and guajillo-braised beef. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tacolicious\u003c/h2>\n\u003cp>What began as a farmers' market taco stand in San Francisco has formed into a local chain of popular restaurants serving California-style tacos and Mexican regional specialties. Slightly more upscale than your average Mexican restaurant, Tacolicious has a number of awesome taco selections including Baja-style fried cod, shredded chicken in a sweet mole sauce and housemade chorizo with potatoes. The signature guajillo-braised beef is juicy and tender with the perfect amount of heat. Tacolicious also serves a menu of specialty cocktails and local beers, which do well to tame any heat lingering on your tongue.\u003c/p>\n\u003cfigure id=\"attachment_118898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tacolicous.jpg\" alt=\"Inside Tacolicious in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tacolicious in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.tacolicious.com/\">\u003cstrong>Tacolicious\u003c/strong>\u003c/a>\u003cbr>\n632 Emerson St. [\u003ca href=\"https://goo.gl/QvRqZT\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 838-0500\u003cbr>\nHours: Mon-Wed 11:30am-10pm; Thu 11:30am-11pm; Fri-Sat 11:30am-11:30pm; Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tlishtaco/\">Tacolicious\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tacolicious\">@tacolicious\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/tacolicious-palo-alto?osq=Tacolicious\">Tacolicious\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Izakaya Rintaro in San Francisco Now Offers Teishoku (Set Meal) Lunch",
"title": "Izakaya Rintaro in San Francisco Now Offers Teishoku (Set Meal) Lunch",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Chez Panisse alum Sylvan Brackett has mastered the Japanese set meal format.\u003c/em>\u003c/p>\n\u003cp>Izakaya Rintaro is widely considered among the best Japanese restaurants in the Bay Area, but until late last year served only dinner. That menu is divided into classic categories of sashimi, yakitori, fried, and “final dish,” with special sections for fresh tofu and house dish, along with dessert. There’s a lot going on in each main category’s few selections, resulting in numerous possibilities for composing a meal.\u003c/p>\n\u003cp>The new lunch service (Thu-Sat, 11:30am-2pm) offers a teishoku menu, or set meal, straight-shooting and traditional, but nonetheless invigorated with an abundance of local bounty, chef Sylvan Brackett’s calling card. Brackett, who was born in Japan and grew up in the Sierra Nevada, has been a mainstay on the local Japanese food scene since opening Peko Peko, a Japanese-influenced catering company (after six years in the Chez Panisse kitchen), then launching Izakaya Rintaro in 2014.\u003c/p>\n\u003cfigure id=\"attachment_118834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage.jpg\" alt=\"Lunch service at Izakaya Rintaro\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch service at Izakaya Rintaro \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery columns=\"2\" link=\"none\" size=\"full\" ids=\"118840,118848\"]\u003c/p>\n\u003cp>The beautiful, postcard-sized food list, printed on copies of artful menus Brackett has collected from Japan over the years, features five set meals, each served with miso soup with manila clams; southern barbarian anchovy nanbanzuke; gindara no sunomono; wasabizuke, senmaizuke and ume boshi; and chimpira gobo (descriptions to follow).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"none\" columns=\"2\" size=\"full\" ids=\"118850,118849\"]\u003c/p>\n\u003cp>There are also two two a la carte add-ons, Japanese fried chicken wings and pork gyoza with chicken-foot jelly with “wings.”\u003c/p>\n\u003cfigure id=\"attachment_118844\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-gyoza-sideview.jpg\" alt=\"Hanetsuki Gyoza\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hanetsuki Gyoza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though we knew from the start we were planning to over-order, as everything on the menu is irresistible, we began with the gyoza: local \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> Berkshire pork with a viscous jelly made from chicken feet, wrapped in thin dumpling pastry and pan-fried. The wings described on the menu are the fried batter that connects all the gyoza in the pan and forms them into a sort of cake; but the willowy stalks of fresh chrysanthemum greens, a nice bittersweet partner for the rich gyoza filling, were also quite wing-like.\u003c/p>\n\u003cp>[gallery link=\"none\" columns=\"2\" size=\"full\" ids=\"118845,118842\"]\u003c/p>\n\u003cp>Then, after much debate, we decided on two main dishes, the sashimi no tataki mori don and the tori katsudon. I honestly felt, though, like we could’ve just closed our eyes and pointed, so impeccable was each dish we saw coming out of the open kitchen from our perch at the counter.\u003c/p>\n\u003cp>[gallery columns=\"2\" link=\"none\" size=\"full\" ids=\"118838,118859\"]\u003c/p>\n\u003cp>The sashimi was an extravagantly California pleasure: big-eye tuna, kombu-cured halibut, striped bass and swordfish, all cubed and served over sushi rice with wasabi from Half Moon Bay.\u003c/p>\n\u003cfigure id=\"attachment_118858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-sashimi-bowl.jpg\" alt=\"Sashimi No Tataki Mori Don\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sashimi No Tataki Mori Don \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The little dishes that come with each plate include anchovy nanbanzuke, a fried fish pickle that remains tantalizingly crisp; a generous bowl of miso soup sweetened by clams in the shell; gindara, or black cod, under a pile of tiny cucumber slices just off the mandoline; a dish of three pickles: wasabizuke (pickled wasabi), senmaizuke (pickled turnip) and ume boshi (salted plums). The wasabizuke, in particular, was a revelation, mildly spicy, but more vegetal than the raw wasabi root that typically accompanies sushi because it’s made from the stems, leaves and flowers of the plant, rather than the root. There’s also a tiny dish of chimpira gobo, picked burdock root.\u003c/p>\n\u003cfigure id=\"attachment_118837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-fish-app.jpg\" alt=\"Southern Barbarian Anchovy Nanbanzuke\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Barbarian Anchovy Nanbanzuke \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-miso-clam-soup.jpg\" alt=\"Miso Soup with Manila Clams\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso Soup with Manila Clams \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-black-cod.jpg\" alt=\"Gindara No Sunomono\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gindara No Sunomono \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-picked-things.jpg\" alt=\"Wasabizuke, Senmaizuke and Ume Boshi \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wasabizuke, Senmaizuke and Ume Boshi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-burdock-root.jpg\" alt=\"Chimpira Gobo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chimpira Gobo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other main dish we tried, tori katsudon, involved delicately fried Riverdog Farms chicken, sliced and served over rice, with a Riverdog egg and sweet dashi (kelp and bonito stock).\u003c/p>\n\u003cfigure id=\"attachment_118839\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-friedchix.jpg\" alt=\"Rintaro Fried Chicken Katsu Cooked with Riverdog Egg and Sweet Dashi Over Rice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rintaro Fried Chicken Katsu Cooked with Riverdog Egg and Sweet Dashi Over Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An Echigo red rice ale, tartly fruity and ever so slightly hoppy, was a good pairing with all the dishes, as was a homemade soda with lemon and plums.\u003c/p>\n\u003cp> [gallery columns=\"2\" size=\"full\" ids=\"118829,118833\"]\u003c/p>\n\u003cp>We had no business ordering dessert, but we persisted and thoroughly enjoyed the genmai-cha aisu, roasted rice and green tea ice cream served with little langues de chats, or cat-tongue-cookies, named for the shape, not the ingredients, sprinkled with coarse sugar resembling the roughness of a cat’s tongue.\u003c/p>\n\u003cfigure id=\"attachment_118846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-ice-cream.jpg\" alt=\" Genmai-Cha Aisu\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-118846\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Genmai-Cha Aisu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While nearly $100 for lunch for two might be a bit of a splurge, this is a good entry point for experiencing Brackett’s cooking, as well as the teishoku style of dining. Every dish is thoughtfully considered and prepared before your eyes with care, and the wood-framed space is especially nice in the daytime, when the sunlight is filtered through high windows over the courtyard and into the dining room.\u003c/p>\n\u003cfigure id=\"attachment_118854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-open-kitchen.jpg\" alt=\"Izakaya Rintaro open kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Rintaro open kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://izakayarintaro.com/\">\u003cstrong>Izakaya Rintaro\u003c/strong>\u003c/a>\u003cbr>\n82 14th St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/GMiBTt\">Map\u003c/a>]\u003cbr>\nPh: (415) 589-7022\u003cbr>\nHours: Sun, 5-10pm; Mon, 6-10pm; Tue-Wed, 6-10:30pm; Thu, 11:30am-2pm and 6-10:30pm; Fri-Sat, 11:30am-2pm and 5-11pm\u003cbr>\nPrice Range: $$$ $19-$27 teishoku (set meal); a la carte dinner $$$-$$$$\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/izakayarintaro/\">Izakaya Rintaro\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mr_rintaro/\">mr_rintaro\u003c/a> \u003c/p>\n\n",
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"excerpt": "Chez Panisse alum Sylvan Brackett has mastered the Japanese set meal format.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Chez Panisse alum Sylvan Brackett has mastered the Japanese set meal format.\u003c/em>\u003c/p>\n\u003cp>Izakaya Rintaro is widely considered among the best Japanese restaurants in the Bay Area, but until late last year served only dinner. That menu is divided into classic categories of sashimi, yakitori, fried, and “final dish,” with special sections for fresh tofu and house dish, along with dessert. There’s a lot going on in each main category’s few selections, resulting in numerous possibilities for composing a meal.\u003c/p>\n\u003cp>The new lunch service (Thu-Sat, 11:30am-2pm) offers a teishoku menu, or set meal, straight-shooting and traditional, but nonetheless invigorated with an abundance of local bounty, chef Sylvan Brackett’s calling card. Brackett, who was born in Japan and grew up in the Sierra Nevada, has been a mainstay on the local Japanese food scene since opening Peko Peko, a Japanese-influenced catering company (after six years in the Chez Panisse kitchen), then launching Izakaya Rintaro in 2014.\u003c/p>\n\u003cfigure id=\"attachment_118834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage.jpg\" alt=\"Lunch service at Izakaya Rintaro\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch service at Izakaya Rintaro \u003ccite>(Wendy Goodfriend)\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>The beautiful, postcard-sized food list, printed on copies of artful menus Brackett has collected from Japan over the years, features five set meals, each served with miso soup with manila clams; southern barbarian anchovy nanbanzuke; gindara no sunomono; wasabizuke, senmaizuke and ume boshi; and chimpira gobo (descriptions to follow).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are also two two a la carte add-ons, Japanese fried chicken wings and pork gyoza with chicken-foot jelly with “wings.”\u003c/p>\n\u003cfigure id=\"attachment_118844\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-gyoza-sideview.jpg\" alt=\"Hanetsuki Gyoza\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hanetsuki Gyoza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though we knew from the start we were planning to over-order, as everything on the menu is irresistible, we began with the gyoza: local \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> Berkshire pork with a viscous jelly made from chicken feet, wrapped in thin dumpling pastry and pan-fried. The wings described on the menu are the fried batter that connects all the gyoza in the pan and forms them into a sort of cake; but the willowy stalks of fresh chrysanthemum greens, a nice bittersweet partner for the rich gyoza filling, were also quite wing-like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, after much debate, we decided on two main dishes, the sashimi no tataki mori don and the tori katsudon. I honestly felt, though, like we could’ve just closed our eyes and pointed, so impeccable was each dish we saw coming out of the open kitchen from our perch at the counter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The sashimi was an extravagantly California pleasure: big-eye tuna, kombu-cured halibut, striped bass and swordfish, all cubed and served over sushi rice with wasabi from Half Moon Bay.\u003c/p>\n\u003cfigure id=\"attachment_118858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-sashimi-bowl.jpg\" alt=\"Sashimi No Tataki Mori Don\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sashimi No Tataki Mori Don \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The little dishes that come with each plate include anchovy nanbanzuke, a fried fish pickle that remains tantalizingly crisp; a generous bowl of miso soup sweetened by clams in the shell; gindara, or black cod, under a pile of tiny cucumber slices just off the mandoline; a dish of three pickles: wasabizuke (pickled wasabi), senmaizuke (pickled turnip) and ume boshi (salted plums). The wasabizuke, in particular, was a revelation, mildly spicy, but more vegetal than the raw wasabi root that typically accompanies sushi because it’s made from the stems, leaves and flowers of the plant, rather than the root. There’s also a tiny dish of chimpira gobo, picked burdock root.\u003c/p>\n\u003cfigure id=\"attachment_118837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-fish-app.jpg\" alt=\"Southern Barbarian Anchovy Nanbanzuke\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Barbarian Anchovy Nanbanzuke \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-miso-clam-soup.jpg\" alt=\"Miso Soup with Manila Clams\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso Soup with Manila Clams \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-black-cod.jpg\" alt=\"Gindara No Sunomono\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gindara No Sunomono \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-picked-things.jpg\" alt=\"Wasabizuke, Senmaizuke and Ume Boshi \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wasabizuke, Senmaizuke and Ume Boshi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-burdock-root.jpg\" alt=\"Chimpira Gobo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chimpira Gobo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other main dish we tried, tori katsudon, involved delicately fried Riverdog Farms chicken, sliced and served over rice, with a Riverdog egg and sweet dashi (kelp and bonito stock).\u003c/p>\n\u003cfigure id=\"attachment_118839\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-friedchix.jpg\" alt=\"Rintaro Fried Chicken Katsu Cooked with Riverdog Egg and Sweet Dashi Over Rice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rintaro Fried Chicken Katsu Cooked with Riverdog Egg and Sweet Dashi Over Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An Echigo red rice ale, tartly fruity and ever so slightly hoppy, was a good pairing with all the dishes, as was a homemade soda with lemon and plums.\u003c/p>\n\u003cp> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We had no business ordering dessert, but we persisted and thoroughly enjoyed the genmai-cha aisu, roasted rice and green tea ice cream served with little langues de chats, or cat-tongue-cookies, named for the shape, not the ingredients, sprinkled with coarse sugar resembling the roughness of a cat’s tongue.\u003c/p>\n\u003cfigure id=\"attachment_118846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-ice-cream.jpg\" alt=\" Genmai-Cha Aisu\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-118846\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Genmai-Cha Aisu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While nearly $100 for lunch for two might be a bit of a splurge, this is a good entry point for experiencing Brackett’s cooking, as well as the teishoku style of dining. Every dish is thoughtfully considered and prepared before your eyes with care, and the wood-framed space is especially nice in the daytime, when the sunlight is filtered through high windows over the courtyard and into the dining room.\u003c/p>\n\u003cfigure id=\"attachment_118854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-open-kitchen.jpg\" alt=\"Izakaya Rintaro open kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Rintaro open kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://izakayarintaro.com/\">\u003cstrong>Izakaya Rintaro\u003c/strong>\u003c/a>\u003cbr>\n82 14th St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/GMiBTt\">Map\u003c/a>]\u003cbr>\nPh: (415) 589-7022\u003cbr>\nHours: Sun, 5-10pm; Mon, 6-10pm; Tue-Wed, 6-10:30pm; Thu, 11:30am-2pm and 6-10:30pm; Fri-Sat, 11:30am-2pm and 5-11pm\u003cbr>\nPrice Range: $$$ $19-$27 teishoku (set meal); a la carte dinner $$$-$$$$\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/izakayarintaro/\">Izakaya Rintaro\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mr_rintaro/\">mr_rintaro\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"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": "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.",
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"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.",
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"radiolab": {
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},
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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