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"content": "\u003cp>Nigel Walker, the farmer who many Bay Area parents credit with getting their children to eat turnips and radishes, and whose lavender display brought a bit of Van Gogh’s Provence to the Ferry Plaza Farmers Market where he was a mainstay, died Saturday, July 1. The founder of \u003ca href=\"http://www.eatwell.com/\">Eatwell Farm\u003c/a> was 56.\u003c/p>\n\u003cp>Born in Leicester, England on December 24, 1960, Walker was the grandson of a farmer. The eldest of three boys, he was the only one of them who liked to spend time with his grandfather as he worked the land.\u003c/p>\n\u003cp>He studied farming at Writtle Agricultural College in Essex. Though the school taught conventional farming, Walker fulfilled his practicum at an organic farm. He also studied in Israel, working on organic farms there and learning about drip irrigation.\u003c/p>\n\u003cp>When he met his ex-wife Frances at a farming conference in the U.S., he decided to stay, and moved to California in 1992.\u003c/p>\n\u003cp>He established \u003ca href=\"http://www.eatwell.com/\">Eatwell Farm\u003c/a> in 1993 on 105 acres in Dixon (near Davis), quickly putting it on the map with its Community Supported Agriculture (CSA) boxes. It has around 900 members today, and many of them say belonging to a CSA has positively impacted the way they eat, especially in introducing foreign vegetables to their children.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The farm grows numerous varieties of fruits and vegetables (Eatwell is especially known for its heirloom tomatoes; Millennium Restaurant in Oakland has offered an annual multi-course meal showcasing Eatwell’s tomatoes for over a decade); wheat; lavender and chickens.\u003c/p>\n\u003cp>Walker, his twin boys Eric and Andrew, and later, his wife Lorraine, whom he married in 2011, were fixtures at the Center for Urban Education about Sustainable Agriculture (\u003ca href=\"https://cuesa.org/\">CUESA\u003c/a>) farmers' market at the San Francisco Ferry Building from its inception, and in fact, until Walker got sick, he was known to never miss a Saturday, “not after his twins were born, and not after our wedding,” said his wife Lorraine.\u003c/p>\n\u003cp>Walker fancied himself a horticulturalist, rather than a farmer, speaking often about how as long as the soil was treated in the right way, vegetables would grow without the need for additional compost or other fortifications.\u003c/p>\n\u003cp>“What I’ve really come to understand is that if I make sure the crops have everything they need, then all the vegetables I plant look after themselves,” he told Bay Area Bites in 2014.\u003c/p>\n\u003cp>Walker never stopped innovating, using his own fields as his laboratory.\u003c/p>\n\u003cp>When he saw that the organic feed he was using to feed his chickens came from China, he knew he could do better.\u003c/p>\n\u003cp>“How could I call our eggs local when the feed was coming from China?” he wrote on his blog in 2008. He leased an additional 40 acres next to his farm to start growing wheat for the chickens. This also meant building silos on his land to store it, and selling wheat berries at the market. The market stall features a cast-iron hand-grinder where customers can grind the wheat berries into flour themselves.\u003c/p>\n\u003cfigure id=\"attachment_118722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/nigel-with-alice1920.jpg\" alt=\"Nigel is shown in the early days of the farmer's market with Alice Waters of Chez Panisse.\" width=\"1920\" height=\"2783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-160x232.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-800x1160.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-768x1113.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-1020x1478.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-1180x1710.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-960x1392.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-240x348.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-375x544.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-520x754.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigel is shown in the early days of the farmer's market with Alice Waters of Chez Panisse. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marcy Coburn, executive director of CUESA, first met Walker about ten years ago, when she toured Eatwell as director of communications for the Ecological Farming Association known as \u003ca href=\"https://eco-farm.org/\">EcoFarm\u003c/a>.\u003c/p>\n\u003cp>“We saw his biodiesel truck, and his water pump using solar power,” she said. “He’s always been such a seeker of new and profound technologies that would have a greater impact not only on conserving environmental resources but on the farming side. He set the pace for so many farmers in terms of that.”\u003c/p>\n\u003cp>He also made news in 2014, when \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/04/eatwell-farm-to-begin-breeding-its-own-heritage-poultry/\">he decided to start breeding male chickens for meat\u003c/a>, rather than obtaining baby chicks from hatcheries, as most farms do.\u003c/p>\n\u003cp>“It’s something that’s bothered me right from the beginning,” Walker told BAB in 2014, referring to the practice of hatcheries killing baby male chicks upon birth.\u003c/p>\n\u003cp>Walker introduced a new flock of Black Australorps, a heritage breed of chicken, which he then sold for meat to his CSA members.\u003c/p>\n\u003cp>Jim Adkins, founder of the North Carolina-based Sustainable Poultry Network, said there was “no one doing anything remotely close to this,” on such a large scale. “Nigel is blazing a new trail in an old way, by being a pioneer in what he’s trying to accomplish,” said Adkins.\u003c/p>\n\u003cp>The experiment didn’t work out so well, as the female Australorps didn’t produce enough eggs in the winter.\u003c/p>\n\u003cp>“He always said that the worst thing you can do is do nothing,” said Lorraine Walker. “He felt strongly that as long as you’re moving forward, maybe you’ll make mistakes, but if you do nothing, you won’t learn.”\u003c/p>\n\u003cp>Walker was also a people person; nothing made him happier than hosting CSA members on the farm, or talking with his customers at the market.\u003c/p>\n\u003cp>“Community is my joy,” Walker said on the occasion of the twentieth anniversary of the CUESA farmers' market. “I am told I spend too much time talking and not enough time selling.”\u003c/p>\n\u003cp>This was confirmed by Lorraine, who said she had to downgrade her husband’s role at the market, giving him the title of “head shmoozer.”\u003c/p>\n\u003cfigure id=\"attachment_118724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/eatwell-6-1920.jpg\" alt=\"Nigel and his twin sons Eric and Andrew were a mainstay of the CUESA farmer's market; the twins tell people they'd been working it since they were three weeks old.\" width=\"1920\" height=\"1397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-1020x742.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-1180x859.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-960x699.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-375x273.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-520x378.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigel and his twin sons Eric and Andrew were a mainstay of the CUESA farmer's market; the twins tell people they'd been working it since they were three weeks old. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“He’d talk to people all day, there was no selling, and no money being exchanged,” she said. “We had to boot him off the crew.”\u003c/p>\n\u003cp>Eatwell is one of the farms that has been at the Ferry Building’s farmers' market since its inception, and several people noted that the prime spot it held was no accident.\u003c/p>\n\u003cp>Coburn noted that Eatwell and the market really grew up together, and Walker made his presence felt by not only never missing a Saturday, but in numerous other ways as well.\u003c/p>\n\u003cp>“He really held not only himself accountable but the other farmers and CUESA accountable too,” said Coburn. She recalled conducting a seller’s meeting when she was brand new on the job; whether to open more markets was the topic of discussion.\u003c/p>\n\u003cp>“In the time he had been at CUESA, sales had dropped for him and he really felt that adding more markets could dilute the same pool of people and not add to the success for farmers,” Coburn recalled. “He’s so smart, and he just spoke from the land, from his personal experience from what he’s seen. He’s really an advocate for farmers, but not afraid to challenge when things needed to be challenged.”\u003c/p>\n\u003cp>Eatwell Farm has numerous events annually for its members, including strawberry days, where members can pick to their heart’s content; tomato sauce-making parties, and a summer solstice event at which braiding garlic is the featured activity. Their CSA newsletter used to always have the name of a different member at the top each week designating it “John Doe’s farm,” and Walker was often heard encouraging members to come pitch a tent and spend the night, telling them, “This is your farm.”\u003c/p>\n\u003cp>Elianna Friedman, the founder of a non-profit that teaches cooking skills to kids, was inspired to found \u003ca href=\"http://www.bayleafkitchen.org/\">Bay Leaf Kitchen\u003c/a> while having lunch at Eatwell. A CUESA staffer at the time, Friedman had been invited to the farm for lunch with her colleagues. She recalled, “I was in awe of how much they know about how food is made and how it’s produced,” she said. “I knew it would take me years to learn everything they know, and I thought that kids should meet them and experience this.”\u003c/p>\n\u003cfigure id=\"attachment_118720\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-118720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-1020x1754.jpg\" alt=\"Nigel Walker loved farming from an early age.\" width=\"640\" height=\"1101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-1020x1754.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-160x275.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-800x1376.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-768x1321.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-1180x2029.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-960x1651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-240x413.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-375x645.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-520x894.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o.jpg 1191w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Nigel Walker loved farming from an early age. \u003ccite>(Eatwell Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time Friedman asked if they would host her summer camp, she suspected the answer would be yes. They are hosting seven sessions of kids this summer.\u003c/p>\n\u003cp>“Nigel was always the first to volunteer or try a new program or demo,” she said. “Anytime you went to him to ask him something, he’d be down for it, and he was always happy to do anything educational.”\u003c/p>\n\u003cp>While Lorraine didn’t have any farming experience when she met Walker, she said his passion for building community around the farm was infectious, and she brought the link between the kitchen and the field, which is why they worked so well together as a team.\u003c/p>\n\u003cp>“I had the home cook’s perspective, and he really encouraged me in that area and pushed me into a bigger role on the farm,” said Lorraine. “One of the greatest things about him is that compared to a lot of farmers, he empowered everyone on the farm to do their job and make it their own.”\u003c/p>\n\u003cp>She continued, “It took a long time to get his guys trained to think for themselves, and have enough confidence in their abilities to make decisions, but the fact that Eatwell has been doing what it’s been doing without both of us this past year, is a testament to Nigel.”\u003c/p>\n\u003cp>In February of 2012, Walker was diagnosed with stage 3 multiple myeloma, a cancer of the bone marrow. The CUESA community rallied around him, holding a fundraiser for him at Tacolicious.\u003c/p>\n\u003cp>“The support given to me in my time of need was enough to make a grown man cry,” he said then.\u003c/p>\n\u003cp>During his illness, Walker started a program to allow CSA members to donate their boxes while on vacation to cancer patients. His wife intends to continue this, and hopes to obtain funding for it, allowing it to grow.\u003c/p>\n\u003cfigure id=\"attachment_118723\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-118723\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/NigelLavender1920-1020x765.jpg\" alt=\"Walker surveys his lavender fields at Eatwell Farm.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Walker surveys his lavender fields at Eatwell Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Walker was able to beat the cancer into remission in the fall of 2013, it returned in 2014. During the past three years, he ran the farm despite undergoing numerous treatments and hospitalizations at UCSF. He continued to look at the glass as half full, but the cancer returned to his brain in May.\u003c/p>\n\u003cp>Walker was also known for treating his crew like family; many of them have been with him for many years. As to Eatwell’s future, Lorraine and the crew are determined to keep it going as a legacy to her husband.\u003c/p>\n\u003cp>“He made me promise that I’ll never miss a market, and I won’t cancel events at the farm,” she said.\u003c/p>\n\u003cp>In addition to Lorraine and his sons Eric and Andrew, Walker is survived by his parents Don and Thora Walker, his brothers, Michael and Edward Walker, his daughter, Eleanor Walker, and his stepson Cameron Ottens.\u003c/p>\n\u003cp>Donations in Walker’s memory can be made to \u003ca href=\"http://www.eatwell.com/mail-order/donation-for-eatwell-farm\">\u003cstrong>Eatwell’s boxes for cancer patients\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Alix Wall has been a member of Eatwell’s CSA for 11 years.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The British-born Nigel Walker founded Eatwell Farm in Dixon in 1993. Known as an innovator and a shmoozer, many parents credit him with getting their children to eat exotic vegetables like turnips. Until he got sick, he never missed a Saturday at the Ferry Plaza Farmers Market. He died of cancer on Saturday.",
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"description": "The British-born Nigel Walker founded Eatwell Farm in Dixon in 1993. Known as an innovator and a shmoozer, many parents credit him with getting their children to eat exotic vegetables like turnips. Until he got sick, he never missed a Saturday at the Ferry Plaza Farmers Market. He died of cancer on Saturday.",
"title": "Nigel Walker, Eatwell Farm Founder, Mainstay at Ferry Plaza Farmers Market, Dies at 56 | KQED",
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"headline": "Nigel Walker, Eatwell Farm Founder, Mainstay at Ferry Plaza Farmers Market, Dies at 56",
"datePublished": "2017-07-01T17:44:27-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Nigel Walker, the farmer who many Bay Area parents credit with getting their children to eat turnips and radishes, and whose lavender display brought a bit of Van Gogh’s Provence to the Ferry Plaza Farmers Market where he was a mainstay, died Saturday, July 1. The founder of \u003ca href=\"http://www.eatwell.com/\">Eatwell Farm\u003c/a> was 56.\u003c/p>\n\u003cp>Born in Leicester, England on December 24, 1960, Walker was the grandson of a farmer. The eldest of three boys, he was the only one of them who liked to spend time with his grandfather as he worked the land.\u003c/p>\n\u003cp>He studied farming at Writtle Agricultural College in Essex. Though the school taught conventional farming, Walker fulfilled his practicum at an organic farm. He also studied in Israel, working on organic farms there and learning about drip irrigation.\u003c/p>\n\u003cp>When he met his ex-wife Frances at a farming conference in the U.S., he decided to stay, and moved to California in 1992.\u003c/p>\n\u003cp>He established \u003ca href=\"http://www.eatwell.com/\">Eatwell Farm\u003c/a> in 1993 on 105 acres in Dixon (near Davis), quickly putting it on the map with its Community Supported Agriculture (CSA) boxes. It has around 900 members today, and many of them say belonging to a CSA has positively impacted the way they eat, especially in introducing foreign vegetables to their children.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The farm grows numerous varieties of fruits and vegetables (Eatwell is especially known for its heirloom tomatoes; Millennium Restaurant in Oakland has offered an annual multi-course meal showcasing Eatwell’s tomatoes for over a decade); wheat; lavender and chickens.\u003c/p>\n\u003cp>Walker, his twin boys Eric and Andrew, and later, his wife Lorraine, whom he married in 2011, were fixtures at the Center for Urban Education about Sustainable Agriculture (\u003ca href=\"https://cuesa.org/\">CUESA\u003c/a>) farmers' market at the San Francisco Ferry Building from its inception, and in fact, until Walker got sick, he was known to never miss a Saturday, “not after his twins were born, and not after our wedding,” said his wife Lorraine.\u003c/p>\n\u003cp>Walker fancied himself a horticulturalist, rather than a farmer, speaking often about how as long as the soil was treated in the right way, vegetables would grow without the need for additional compost or other fortifications.\u003c/p>\n\u003cp>“What I’ve really come to understand is that if I make sure the crops have everything they need, then all the vegetables I plant look after themselves,” he told Bay Area Bites in 2014.\u003c/p>\n\u003cp>Walker never stopped innovating, using his own fields as his laboratory.\u003c/p>\n\u003cp>When he saw that the organic feed he was using to feed his chickens came from China, he knew he could do better.\u003c/p>\n\u003cp>“How could I call our eggs local when the feed was coming from China?” he wrote on his blog in 2008. He leased an additional 40 acres next to his farm to start growing wheat for the chickens. This also meant building silos on his land to store it, and selling wheat berries at the market. The market stall features a cast-iron hand-grinder where customers can grind the wheat berries into flour themselves.\u003c/p>\n\u003cfigure id=\"attachment_118722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/nigel-with-alice1920.jpg\" alt=\"Nigel is shown in the early days of the farmer's market with Alice Waters of Chez Panisse.\" width=\"1920\" height=\"2783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-160x232.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-800x1160.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-768x1113.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-1020x1478.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-1180x1710.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-960x1392.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-240x348.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-375x544.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-520x754.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigel is shown in the early days of the farmer's market with Alice Waters of Chez Panisse. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marcy Coburn, executive director of CUESA, first met Walker about ten years ago, when she toured Eatwell as director of communications for the Ecological Farming Association known as \u003ca href=\"https://eco-farm.org/\">EcoFarm\u003c/a>.\u003c/p>\n\u003cp>“We saw his biodiesel truck, and his water pump using solar power,” she said. “He’s always been such a seeker of new and profound technologies that would have a greater impact not only on conserving environmental resources but on the farming side. He set the pace for so many farmers in terms of that.”\u003c/p>\n\u003cp>He also made news in 2014, when \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/04/eatwell-farm-to-begin-breeding-its-own-heritage-poultry/\">he decided to start breeding male chickens for meat\u003c/a>, rather than obtaining baby chicks from hatcheries, as most farms do.\u003c/p>\n\u003cp>“It’s something that’s bothered me right from the beginning,” Walker told BAB in 2014, referring to the practice of hatcheries killing baby male chicks upon birth.\u003c/p>\n\u003cp>Walker introduced a new flock of Black Australorps, a heritage breed of chicken, which he then sold for meat to his CSA members.\u003c/p>\n\u003cp>Jim Adkins, founder of the North Carolina-based Sustainable Poultry Network, said there was “no one doing anything remotely close to this,” on such a large scale. “Nigel is blazing a new trail in an old way, by being a pioneer in what he’s trying to accomplish,” said Adkins.\u003c/p>\n\u003cp>The experiment didn’t work out so well, as the female Australorps didn’t produce enough eggs in the winter.\u003c/p>\n\u003cp>“He always said that the worst thing you can do is do nothing,” said Lorraine Walker. “He felt strongly that as long as you’re moving forward, maybe you’ll make mistakes, but if you do nothing, you won’t learn.”\u003c/p>\n\u003cp>Walker was also a people person; nothing made him happier than hosting CSA members on the farm, or talking with his customers at the market.\u003c/p>\n\u003cp>“Community is my joy,” Walker said on the occasion of the twentieth anniversary of the CUESA farmers' market. “I am told I spend too much time talking and not enough time selling.”\u003c/p>\n\u003cp>This was confirmed by Lorraine, who said she had to downgrade her husband’s role at the market, giving him the title of “head shmoozer.”\u003c/p>\n\u003cfigure id=\"attachment_118724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/eatwell-6-1920.jpg\" alt=\"Nigel and his twin sons Eric and Andrew were a mainstay of the CUESA farmer's market; the twins tell people they'd been working it since they were three weeks old.\" width=\"1920\" height=\"1397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-1020x742.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-1180x859.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-960x699.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-375x273.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-520x378.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigel and his twin sons Eric and Andrew were a mainstay of the CUESA farmer's market; the twins tell people they'd been working it since they were three weeks old. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“He’d talk to people all day, there was no selling, and no money being exchanged,” she said. “We had to boot him off the crew.”\u003c/p>\n\u003cp>Eatwell is one of the farms that has been at the Ferry Building’s farmers' market since its inception, and several people noted that the prime spot it held was no accident.\u003c/p>\n\u003cp>Coburn noted that Eatwell and the market really grew up together, and Walker made his presence felt by not only never missing a Saturday, but in numerous other ways as well.\u003c/p>\n\u003cp>“He really held not only himself accountable but the other farmers and CUESA accountable too,” said Coburn. She recalled conducting a seller’s meeting when she was brand new on the job; whether to open more markets was the topic of discussion.\u003c/p>\n\u003cp>“In the time he had been at CUESA, sales had dropped for him and he really felt that adding more markets could dilute the same pool of people and not add to the success for farmers,” Coburn recalled. “He’s so smart, and he just spoke from the land, from his personal experience from what he’s seen. He’s really an advocate for farmers, but not afraid to challenge when things needed to be challenged.”\u003c/p>\n\u003cp>Eatwell Farm has numerous events annually for its members, including strawberry days, where members can pick to their heart’s content; tomato sauce-making parties, and a summer solstice event at which braiding garlic is the featured activity. Their CSA newsletter used to always have the name of a different member at the top each week designating it “John Doe’s farm,” and Walker was often heard encouraging members to come pitch a tent and spend the night, telling them, “This is your farm.”\u003c/p>\n\u003cp>Elianna Friedman, the founder of a non-profit that teaches cooking skills to kids, was inspired to found \u003ca href=\"http://www.bayleafkitchen.org/\">Bay Leaf Kitchen\u003c/a> while having lunch at Eatwell. A CUESA staffer at the time, Friedman had been invited to the farm for lunch with her colleagues. She recalled, “I was in awe of how much they know about how food is made and how it’s produced,” she said. “I knew it would take me years to learn everything they know, and I thought that kids should meet them and experience this.”\u003c/p>\n\u003cfigure id=\"attachment_118720\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-118720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-1020x1754.jpg\" alt=\"Nigel Walker loved farming from an early age.\" width=\"640\" height=\"1101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-1020x1754.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-160x275.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-800x1376.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-768x1321.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-1180x2029.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-960x1651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-240x413.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-375x645.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-520x894.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o.jpg 1191w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Nigel Walker loved farming from an early age. \u003ccite>(Eatwell Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time Friedman asked if they would host her summer camp, she suspected the answer would be yes. They are hosting seven sessions of kids this summer.\u003c/p>\n\u003cp>“Nigel was always the first to volunteer or try a new program or demo,” she said. “Anytime you went to him to ask him something, he’d be down for it, and he was always happy to do anything educational.”\u003c/p>\n\u003cp>While Lorraine didn’t have any farming experience when she met Walker, she said his passion for building community around the farm was infectious, and she brought the link between the kitchen and the field, which is why they worked so well together as a team.\u003c/p>\n\u003cp>“I had the home cook’s perspective, and he really encouraged me in that area and pushed me into a bigger role on the farm,” said Lorraine. “One of the greatest things about him is that compared to a lot of farmers, he empowered everyone on the farm to do their job and make it their own.”\u003c/p>\n\u003cp>She continued, “It took a long time to get his guys trained to think for themselves, and have enough confidence in their abilities to make decisions, but the fact that Eatwell has been doing what it’s been doing without both of us this past year, is a testament to Nigel.”\u003c/p>\n\u003cp>In February of 2012, Walker was diagnosed with stage 3 multiple myeloma, a cancer of the bone marrow. The CUESA community rallied around him, holding a fundraiser for him at Tacolicious.\u003c/p>\n\u003cp>“The support given to me in my time of need was enough to make a grown man cry,” he said then.\u003c/p>\n\u003cp>During his illness, Walker started a program to allow CSA members to donate their boxes while on vacation to cancer patients. His wife intends to continue this, and hopes to obtain funding for it, allowing it to grow.\u003c/p>\n\u003cfigure id=\"attachment_118723\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-118723\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/NigelLavender1920-1020x765.jpg\" alt=\"Walker surveys his lavender fields at Eatwell Farm.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Walker surveys his lavender fields at Eatwell Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Walker was able to beat the cancer into remission in the fall of 2013, it returned in 2014. During the past three years, he ran the farm despite undergoing numerous treatments and hospitalizations at UCSF. He continued to look at the glass as half full, but the cancer returned to his brain in May.\u003c/p>\n\u003cp>Walker was also known for treating his crew like family; many of them have been with him for many years. As to Eatwell’s future, Lorraine and the crew are determined to keep it going as a legacy to her husband.\u003c/p>\n\u003cp>“He made me promise that I’ll never miss a market, and I won’t cancel events at the farm,” she said.\u003c/p>\n\u003cp>In addition to Lorraine and his sons Eric and Andrew, Walker is survived by his parents Don and Thora Walker, his brothers, Michael and Edward Walker, his daughter, Eleanor Walker, and his stepson Cameron Ottens.\u003c/p>\n\u003cp>Donations in Walker’s memory can be made to \u003ca href=\"http://www.eatwell.com/mail-order/donation-for-eatwell-farm\">\u003cstrong>Eatwell’s boxes for cancer patients\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Alix Wall has been a member of Eatwell’s CSA for 11 years.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "With International Culinary Influences, Chef Lee Davidson Takes The Mindful Path",
"title": "With International Culinary Influences, Chef Lee Davidson Takes The Mindful Path",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_118544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118544\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee1-1920.jpg\" alt=\"Chef Lee Davidson (center) instructs Peter Levitt, executive chef and co-owner of Saul's Deli and Wendy Goodfriend, senior interactive producer and experience architect at KQED, in fatayer-making at a recent Illuminoshi event at Ba-Bite in Oakland.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson (center) instructs Peter Levitt, executive chef and co-owner of Saul's Deli and Wendy Goodfriend, senior interactive producer and experience architect at KQED, in fatayer-making at a recent Illuminoshi event at Ba-Bite in Oakland. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At a recent \u003ca href=\"http://www.sfchronicle.com/recipes/article/Jewish-gathering-of-food-pros-puts-on-a-latke-10806775.php\">Illuminoshi\u003c/a> event in Oakland, Chef Lee Davidson instructed people on the finer points of making a \u003ca href=\"https://en.wikipedia.org/wiki/Fatayer\">fatayer\u003c/a> – a stuffed pastry with spinach and onion filling or potato leek – that’s commonly made in the Arab world. Guests took a spoonful of the filling that she made in advance, and placed it in the middle of a circle of dough, and then pinched the corners together. Finally, they brushed it with egg wash.\u003c/p>\n\u003cp>With so many independent chefs out there, one has to have a particular niche to get noticed. Davidson is continuously refining her niche, as her business evolves.\u003c/p>\n\u003cp>While the chef, whose business is called \u003ca href=\"https://made2gather.com/\">Made2Gather\u003c/a>, began with events where everyone participated; part performance, part team-building exercise, she is still doing that, but now with food as meditation, as well as food as medicine.\u003c/p>\n\u003cp>“I’m a food healer or I’m a curator of food healing spaces, and I really want to start pushing those boundaries,” said Davidson. “There are a lot of cooking classes, and they are healthy and nourishing, but people are not there when they cook a lot of the time. They’re not present.”\u003c/p>\n\u003cfigure id=\"attachment_118545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118545\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee2-1920.jpg\" alt=\"Chef Lee Davidson led a group of people in making this food mandala at Oakland's Eastlake Music Festival.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson led a group of people in making this food mandala at Oakland's Eastlake Music Festival. \u003ccite>(Valerie Beckatova)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Davidson believes that cooking can be used as a tool to aid people in their meditation practices, as it “can help you be engaged and use your senses.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Plus, there’s an additional outcome to all of this that acts as an additional motivating force: “You get to eat.”\u003c/p>\n\u003cp>Davidson, 31, of Oakland, believes that her interest in food began when she was young – like in a baby seat young, hanging out in the kitchen – where there was always the “smells of stews and all of this food going around.”\u003c/p>\n\u003cp>Given that Davidson was born in Johannesburg, South Africa, to Israeli immigrants who both worked, she had successive black nannies, who mostly brought her up.\u003c/p>\n\u003cp>With a lot of singing and cooking going on in the kitchen, “I think inevitably I must have absorbed a connection to it,” she said.\u003c/p>\n\u003cp>At 11, her mother took her and her siblings back to Israel, where two out of her four grandparents – her father’s father and her mother’s mother – were amazing cooks.\u003c/p>\n\u003cp>While her mom’s side of the family was more traditional foodwise, her dad’s side was comprised of adventurous eaters, she said, who were always bringing back exotic salami and cheeses from their travels abroad.\u003c/p>\n\u003cfigure id=\"attachment_118546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118546\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee3-1920.jpg\" alt=\"Chef Lee Davidson with a plate of the finished fatayers, a savory pastry commonly served in the Arab world (and Israel, where she spent her teen years.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson with a plate of the finished fatayers, a savory pastry commonly served in the Arab world (and Israel, where she spent her teen years). \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ironically, Davidson’s first job was at a McDonald’s in a Tel Aviv suburb; not necessarily something that is a harbinger of a future in food. That led to jobs at pizzerias, and finally a three-year stint at a bakery at Chanukah time, when they sell \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/04/hanukkah-treats-strawberry-jam-filled-jelly-donuts-sufganiyot/\">sufganiyot\u003c/a> – jelly-filled donuts.\u003c/p>\n\u003cp>Despite this long-running interest in food, Davidson took awhile to figure out that being a chef was what she was meant to do. She studied art and graphic design in London after serving in the Israeli army. Even after using cupcakes for a design project and spending three months figuring out various ways to decorate them, “I still didn’t understand or put it together that that’s where my heart is,” she said.\u003c/p>\n\u003cp>She moved to Los Angeles, where she had family members. While she helped them manage their juice bar business for a spell, a visit to San Francisco during Pride weekend convinced her that this is where she wanted to live.\u003c/p>\n\u003cp>That was six years ago, where she first took a nanny position working for \u003ca href=\"http://www.foodandwine.com/articles/the-locavore-empire-of-anya-fernald\">Anya Fernald\u003c/a>, CEO of the sustainable meat business \u003ca href=\"http://belcampo.com/\">Belcampo\u003c/a>.\u003c/p>\n\u003cp>While Davidson was mostly taking care of Fernald’s daughter, with Belcampo just getting started, there was a lot of travel and dinner parties involved, and Davidson began cooking for them as well.\u003c/p>\n\u003cp>Later, when she began cooking for a woman with thyroid disease, whose condition dramatically improved with her help, she realized she should take this cooking thing seriously, and enrolled in a 12-week course at \u003ca href=\"https://kitchenonfire.com/\">Kitchen on Fire\u003c/a> to refine the skills she already had.\u003c/p>\n\u003cfigure id=\"attachment_118547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118547\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee4-1920.jpg\" alt=\"Chef Lee Davidson instructs David Tussman on how to make a fatayer.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson instructs David Tussman on how to make a fatayer. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Being able to support this woman’s healing made me wonder how I could turn this into something more,” she said.\u003c/p>\n\u003cp>When asked to describe her cooking style, Davidson had a bit of a hard time. No doubt Israel’s Mediterranean diet has had a big influence, as its emphasis on fresh vegetables is not unlike the Northern California ethos.\u003c/p>\n\u003cp>As for the South African influence, that’s a bit harder to detect.\u003c/p>\n\u003cp>“South Africa doesn’t have a specific palate,” she said. “But there’s such a big influence from the Dutch and Indian food there.”\u003c/p>\n\u003cp>Of course, there’s a lot of Indian influence in London, too, where she also lived.\u003c/p>\n\u003cp>Recently, she also visited Japan and is integrating Japanese flavors into her California-Mediterranean mash-up.\u003c/p>\n\u003cp>Davidson is a popular chef on the \u003ca href=\"https://eatfeastly.com/\">Feastly\u003c/a> platform, and lately has been offering a Shakshuka Brunch Cooking Class, in which diners help make the Shakshuka (Shakshuka is a popular brunch dish in Israel, in which eggs are cooked over a bed of stewed tomatoes cooked with peppers, onions, and spices) but in her version, other vegetables like broccoli and chard are used. (Another popular meal she has done on the platform is called Israeli Food for the Soul.)\u003c/p>\n\u003cp>She also serves homemade pita and seasonal dishes, like an asparagus, avocado and beet salad, and a power tea of her own design, with fresh turmeric root, black pepper, sage, oregano, honey, and mint.\u003c/p>\n\u003cp>Feastly diners love her, giving her over 200 reviews, many of them five stars.\u003c/p>\n\u003cfigure id=\"attachment_118548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118548\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee5-1920.jpg\" alt=\"Chef Lee Davidson.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“She allowed us a lot of freedom to ‘make this meal our own,’ and not feel self-conscious if our techniques were right or wrong,’” wrote one, with another saying, “Lee’s energy was contagious.”\u003c/p>\n\u003cp>Davidson maintains that in this era where chefs are often seen as gods, it’s hard for the not-so-experienced home cook to feel competent in the kitchen.\u003c/p>\n\u003cp>She hopes those attending her workshops will come away with more confidence.\u003c/p>\n\u003cp>“I want to push this idea of intuitive mindful cooking and creativity, with not worrying so much about how the food will turn out,” she said.\u003c/p>\n\u003cp>The fact that so many chefs are executing highly technical dishes on television ruins it for the rest of us, she maintains.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“This doesn’t mean that you can’t be a cook, too,” she said. “Robots are coming around the corner, but they won’t be able to be creative and improvise in cooking. Whether it’s being a chef or just cooking for yourself to nourish your body, I want to inspire people.”\u003c/p>\n\n",
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"excerpt": "Chef Lee Davidson lived in South Africa, Israel, and the United Kingdom before choosing the Bay Area as her home. The Oakland-based chef offers classes and team-building exercises on the platform Feastly, and in doing so also hopes to inspire attendees not only with great food but with mindfulness, too.",
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"description": "Chef Lee Davidson lived in South Africa, Israel, and the United Kingdom before choosing the Bay Area as her home. The Oakland-based chef offers classes and team-building exercises on the platform Feastly, and in doing so also hopes to inspire attendees not only with great food but with mindfulness, too.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_118544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118544\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee1-1920.jpg\" alt=\"Chef Lee Davidson (center) instructs Peter Levitt, executive chef and co-owner of Saul's Deli and Wendy Goodfriend, senior interactive producer and experience architect at KQED, in fatayer-making at a recent Illuminoshi event at Ba-Bite in Oakland.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson (center) instructs Peter Levitt, executive chef and co-owner of Saul's Deli and Wendy Goodfriend, senior interactive producer and experience architect at KQED, in fatayer-making at a recent Illuminoshi event at Ba-Bite in Oakland. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At a recent \u003ca href=\"http://www.sfchronicle.com/recipes/article/Jewish-gathering-of-food-pros-puts-on-a-latke-10806775.php\">Illuminoshi\u003c/a> event in Oakland, Chef Lee Davidson instructed people on the finer points of making a \u003ca href=\"https://en.wikipedia.org/wiki/Fatayer\">fatayer\u003c/a> – a stuffed pastry with spinach and onion filling or potato leek – that’s commonly made in the Arab world. Guests took a spoonful of the filling that she made in advance, and placed it in the middle of a circle of dough, and then pinched the corners together. Finally, they brushed it with egg wash.\u003c/p>\n\u003cp>With so many independent chefs out there, one has to have a particular niche to get noticed. Davidson is continuously refining her niche, as her business evolves.\u003c/p>\n\u003cp>While the chef, whose business is called \u003ca href=\"https://made2gather.com/\">Made2Gather\u003c/a>, began with events where everyone participated; part performance, part team-building exercise, she is still doing that, but now with food as meditation, as well as food as medicine.\u003c/p>\n\u003cp>“I’m a food healer or I’m a curator of food healing spaces, and I really want to start pushing those boundaries,” said Davidson. “There are a lot of cooking classes, and they are healthy and nourishing, but people are not there when they cook a lot of the time. They’re not present.”\u003c/p>\n\u003cfigure id=\"attachment_118545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118545\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee2-1920.jpg\" alt=\"Chef Lee Davidson led a group of people in making this food mandala at Oakland's Eastlake Music Festival.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson led a group of people in making this food mandala at Oakland's Eastlake Music Festival. \u003ccite>(Valerie Beckatova)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Davidson believes that cooking can be used as a tool to aid people in their meditation practices, as it “can help you be engaged and use your senses.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Plus, there’s an additional outcome to all of this that acts as an additional motivating force: “You get to eat.”\u003c/p>\n\u003cp>Davidson, 31, of Oakland, believes that her interest in food began when she was young – like in a baby seat young, hanging out in the kitchen – where there was always the “smells of stews and all of this food going around.”\u003c/p>\n\u003cp>Given that Davidson was born in Johannesburg, South Africa, to Israeli immigrants who both worked, she had successive black nannies, who mostly brought her up.\u003c/p>\n\u003cp>With a lot of singing and cooking going on in the kitchen, “I think inevitably I must have absorbed a connection to it,” she said.\u003c/p>\n\u003cp>At 11, her mother took her and her siblings back to Israel, where two out of her four grandparents – her father’s father and her mother’s mother – were amazing cooks.\u003c/p>\n\u003cp>While her mom’s side of the family was more traditional foodwise, her dad’s side was comprised of adventurous eaters, she said, who were always bringing back exotic salami and cheeses from their travels abroad.\u003c/p>\n\u003cfigure id=\"attachment_118546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118546\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee3-1920.jpg\" alt=\"Chef Lee Davidson with a plate of the finished fatayers, a savory pastry commonly served in the Arab world (and Israel, where she spent her teen years.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson with a plate of the finished fatayers, a savory pastry commonly served in the Arab world (and Israel, where she spent her teen years). \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ironically, Davidson’s first job was at a McDonald’s in a Tel Aviv suburb; not necessarily something that is a harbinger of a future in food. That led to jobs at pizzerias, and finally a three-year stint at a bakery at Chanukah time, when they sell \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/04/hanukkah-treats-strawberry-jam-filled-jelly-donuts-sufganiyot/\">sufganiyot\u003c/a> – jelly-filled donuts.\u003c/p>\n\u003cp>Despite this long-running interest in food, Davidson took awhile to figure out that being a chef was what she was meant to do. She studied art and graphic design in London after serving in the Israeli army. Even after using cupcakes for a design project and spending three months figuring out various ways to decorate them, “I still didn’t understand or put it together that that’s where my heart is,” she said.\u003c/p>\n\u003cp>She moved to Los Angeles, where she had family members. While she helped them manage their juice bar business for a spell, a visit to San Francisco during Pride weekend convinced her that this is where she wanted to live.\u003c/p>\n\u003cp>That was six years ago, where she first took a nanny position working for \u003ca href=\"http://www.foodandwine.com/articles/the-locavore-empire-of-anya-fernald\">Anya Fernald\u003c/a>, CEO of the sustainable meat business \u003ca href=\"http://belcampo.com/\">Belcampo\u003c/a>.\u003c/p>\n\u003cp>While Davidson was mostly taking care of Fernald’s daughter, with Belcampo just getting started, there was a lot of travel and dinner parties involved, and Davidson began cooking for them as well.\u003c/p>\n\u003cp>Later, when she began cooking for a woman with thyroid disease, whose condition dramatically improved with her help, she realized she should take this cooking thing seriously, and enrolled in a 12-week course at \u003ca href=\"https://kitchenonfire.com/\">Kitchen on Fire\u003c/a> to refine the skills she already had.\u003c/p>\n\u003cfigure id=\"attachment_118547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118547\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee4-1920.jpg\" alt=\"Chef Lee Davidson instructs David Tussman on how to make a fatayer.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson instructs David Tussman on how to make a fatayer. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Being able to support this woman’s healing made me wonder how I could turn this into something more,” she said.\u003c/p>\n\u003cp>When asked to describe her cooking style, Davidson had a bit of a hard time. No doubt Israel’s Mediterranean diet has had a big influence, as its emphasis on fresh vegetables is not unlike the Northern California ethos.\u003c/p>\n\u003cp>As for the South African influence, that’s a bit harder to detect.\u003c/p>\n\u003cp>“South Africa doesn’t have a specific palate,” she said. “But there’s such a big influence from the Dutch and Indian food there.”\u003c/p>\n\u003cp>Of course, there’s a lot of Indian influence in London, too, where she also lived.\u003c/p>\n\u003cp>Recently, she also visited Japan and is integrating Japanese flavors into her California-Mediterranean mash-up.\u003c/p>\n\u003cp>Davidson is a popular chef on the \u003ca href=\"https://eatfeastly.com/\">Feastly\u003c/a> platform, and lately has been offering a Shakshuka Brunch Cooking Class, in which diners help make the Shakshuka (Shakshuka is a popular brunch dish in Israel, in which eggs are cooked over a bed of stewed tomatoes cooked with peppers, onions, and spices) but in her version, other vegetables like broccoli and chard are used. (Another popular meal she has done on the platform is called Israeli Food for the Soul.)\u003c/p>\n\u003cp>She also serves homemade pita and seasonal dishes, like an asparagus, avocado and beet salad, and a power tea of her own design, with fresh turmeric root, black pepper, sage, oregano, honey, and mint.\u003c/p>\n\u003cp>Feastly diners love her, giving her over 200 reviews, many of them five stars.\u003c/p>\n\u003cfigure id=\"attachment_118548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118548\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee5-1920.jpg\" alt=\"Chef Lee Davidson.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“She allowed us a lot of freedom to ‘make this meal our own,’ and not feel self-conscious if our techniques were right or wrong,’” wrote one, with another saying, “Lee’s energy was contagious.”\u003c/p>\n\u003cp>Davidson maintains that in this era where chefs are often seen as gods, it’s hard for the not-so-experienced home cook to feel competent in the kitchen.\u003c/p>\n\u003cp>She hopes those attending her workshops will come away with more confidence.\u003c/p>\n\u003cp>“I want to push this idea of intuitive mindful cooking and creativity, with not worrying so much about how the food will turn out,” she said.\u003c/p>\n\u003cp>The fact that so many chefs are executing highly technical dishes on television ruins it for the rest of us, she maintains.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“This doesn’t mean that you can’t be a cook, too,” she said. “Robots are coming around the corner, but they won’t be able to be creative and improvise in cooking. Whether it’s being a chef or just cooking for yourself to nourish your body, I want to inspire people.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bringing Healing Meals to the Chronically Ill in California",
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"content": "\u003cp>\u003cem>California nonprofits are advocating for a medically tailored meal pilot program for low-income residents.\u003c/em>\u003c/p>\n\u003cp>“Food is medicine” has become a common refrain. Now a coalition of California nonprofits hopes to test this theory with a program that would deliver medically tailored meals to the doors of low-income California residents living with heart disease, cancer, and diabetes.\u003c/p>\n\u003cp>Earlier this year, The California Food is Medicine Coalition, which is made up of six California nonprofits: \u003ca href=\"http://www.ceresproject.org/\">Ceres Community Project\u003c/a> in Santa Rosa, \u003ca href=\"http://www.mamaskitchen.org/\">Mama’s Kitchen\u003c/a> in San Diego, \u003ca href=\"https://www.openhand.org/\">Project Open Hand\u003c/a> in San Francisco, \u003ca href=\"http://healthtrust.org/\">HealthTrust\u003c/a> in San Jose, \u003ca href=\"http://fftfoodbank.org/\">Food for Thought\u003c/a> in Sonoma County, and \u003ca href=\"http://www.angelfood.org/site/PageServer#.WTa5WTOZPAI\">Project Angel Food\u003c/a> in Los Angeles—all groups that for the most part started delivering medically tailored meals during the HIV/AIDS crisis and saw the impact on patients’ quality of life—worked with state Senator Mike McGuire to request funding to pilot the program.\u003c/p>\n\u003cp>“We’re trying to make the case that high-quality nutritional support in the form of a meal-delivery program to meet the nutritional needs of patients with specific illnesses should be considered a medical intervention without which the patient will not do nearly as well,” said Cathryn Couch, executive director of Ceres Project. “This kind of work is being done in other states and we’re behind.”\u003c/p>\n\u003cp>If the coalition’s request for $9 million in funding over three years is approved, it would be the first multi-organization, multi-county, multi-disease pilot in the country—and it could have a significant impact on healthcare costs and health outcomes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Earlier work in Philadelphia, led by the nonprofit \u003ca href=\"http://www.mannapa.org/\">MANNA\u003c/a> and documented in a 2013 \u003ca href=\"http://www.mannapa.org/wp-content/uploads/2014/07/MANNA-Study.pdf\">study\u003c/a> published in the \u003cem>Journal of Primary Care and Community Health, \u003c/em>showed promising results. After delivering three medically tailored meals per day to 65 patients with different chronic illnesses for six months, researchers found that the healthcare costs for those patients dropped from $38,937 per month to $28,183 per month, and were 55 percent lower than the healthcare costs of a comparison group. The frequency of hospital admissions and length of hospital stays also declined.\u003c/p>\n\u003cp>A healthful and diverse diet, say these groups, can work wonders to bring patients back to health. “With our model, you don’t have to wait years to see results,” said MANNA CEO Sue Daugherty. “With hypertension, we can see the results in one month; with A1C [a blood test for average blood glucose], we can see the results in three months.”\u003c/p>\n\u003cp>\u003cstrong>Food Heals\u003c/strong>\u003c/p>\n\u003cp>MANNA, like many members of the Food is Medicine Coalition, started delivering meals to those living with HIV/AIDS in the 1990s. The program expanded over time and, in 2014, thanks to a partnership with local insurer Health Partners Plans, MANNA started tailoring meals for 80 different health conditions ranging from cancer and kidney disease to diabetes and HIV/AIDS.\u003c/p>\n\u003cp>The dietician-designed menus offered by Ceres Project feature dishes such as mushroom quiche, chickpea burgers, lentil soup, fish stew, and pasta with summer vegetables.\u003c/p>\n\u003cp>Preparations are further tailored to specific illnesses. Meals for diabetes patients would have fewer carbohydrates while meals for patients with heart disease would limit sodium and saturated fats. All meals are based around fresh fruits and vegetables, whole grains, and high quality proteins.\u003c/p>\n\u003cp>Groups also allow for dietary modifications. MANNA, for example, provides pureed meals for those who struggle to chew or swallow, low spice meals, low lactose, and seafood-free meals for those with allergies.\u003c/p>\n\u003cp>A 2016 \u003ca href=\"http://ascopubs.org/doi/abs/10.1200/jco.2016.34.26_suppl.155\">study\u003c/a> found that home-delivered, medically tailored meals helped cancer patients decrease fatigue, eat more nutritiously, and live more independently.\u003c/p>\n\u003cp>And the Harvard Center for Health Law and Policy Innovation has \u003ca href=\"http://dialogue4health.org/uploads/resources/Downer_102115.pdf\">reported\u003c/a> that medically tailored meals help lower blood glucose levels, reduce the number of hospitalizations and ER visits, and increase medication adherence among those with diabetes. Harvard’s study also showed that providing three meals per day for six months costs less than a single night of hospitalization.\u003c/p>\n\u003cp>The opportunity to improve health outcomes helped MANNA secure partnerships with three insurers. The nonprofit operates out of a new commercial kitchen with 36 staff members and 4,500 active volunteers to deliver meals to roster of 1,000 clients who receive 1 million meals annually.\u003c/p>\n\u003cp>“There is finally recognition that a prescription diet is just as important as prescription medications,” Daugherty says.\u003c/p>\n\u003cp>\u003cstrong>Statewide Support\u003c/strong>\u003c/p>\n\u003cp>While MANNA secures its funding through a number of channels including contracts with insurers, individual donations, foundations, and corporate giving, the Food is Medicine Coalition hopes to have funding embedded into the state budget and will then allocate resources to patients receiving public health insurance through Medi-Cal, California’s implementation of Medicaid.\u003c/p>\n\u003cp>According to Couch, the program has the support of the California Department of Public Health, California Department of Healthcare Services, and other key stakeholders.\u003c/p>\n\u003cp>The Department of Public Health declined to comment on pending legislation, but a spokesperson said in a statement: “For those individuals diagnosed with chronic disease such as diabetes and heart disease, proper nutrition can be a key component of treatment.”\u003c/p>\n\u003cp>Couch believes the intervention is critical for supporting patients but admits there are still logistics to work out.\u003c/p>\n\u003cp>The goal is to have Medi-Cal refer patients to local organizations such as Mama’s Kitchen and Project Open Hand, which can deliver the meals in their respective counties.\u003c/p>\n\u003cp>As part of the pilot, the coalition will track healthcare utilization and health outcomes before, during, and after the intervention. Couch estimates that a $9 million investment would shave $19 million in healthcare costs during the first year of the program.\u003c/p>\n\u003cp>“We’re talking about patients who have to decide whether to pay for their medications or their utilities,” Couch says. “This is a population without any food support and the sooner we can demonstrate the positive outcomes to healthcare utilization and insurance costs, the sooner we can show that it makes sense to include medically tailored meal deliveries as an essential health benefit.”\u003c/p>\n\u003cp>Thanks to their dogged determination, the coalition received good news: In June, members of the state Senate approved $6 million over three years to pilot the program. While the Assembly did not include funding in its budget, the joint Conference Committee on the Budget voted to include the funding in the final budget. The budget is expected to be \u003ca href=\"http://www.latimes.com/politics/la-pol-sac-california-budget-agreement-20170613-story.html\">ratified today\u003c/a>, and will go to the governor’s desk soon after. There is still a chance Brown could veto the expenditure, but Couch is hopeful.\u003c/p>\n\u003cp>“It’s such a small amount of money compared to the overall healthcare budget in California,” she said. “Even if it doesn’t go through this year, we’ll be back in 2018. We’ve come too far to give up now.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>ABOUT THE AUTHOR\u003c/strong>\u003cbr>\nJodi Helmer is a North Carolina-based freelancer who writes about food and farming for \u003cem>National Geographic Traveler\u003c/em>,\u003cem>Hemispheres\u003c/em>, \u003cem>Modern Farmer\u003c/em> and MensJournal.com among others. Visit her online at \u003ca href=\"http://www.jodihelmer.com/\">Jodihelmer.com\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>California nonprofits are advocating for a medically tailored meal pilot program for low-income residents.\u003c/em>\u003c/p>\n\u003cp>“Food is medicine” has become a common refrain. Now a coalition of California nonprofits hopes to test this theory with a program that would deliver medically tailored meals to the doors of low-income California residents living with heart disease, cancer, and diabetes.\u003c/p>\n\u003cp>Earlier this year, The California Food is Medicine Coalition, which is made up of six California nonprofits: \u003ca href=\"http://www.ceresproject.org/\">Ceres Community Project\u003c/a> in Santa Rosa, \u003ca href=\"http://www.mamaskitchen.org/\">Mama’s Kitchen\u003c/a> in San Diego, \u003ca href=\"https://www.openhand.org/\">Project Open Hand\u003c/a> in San Francisco, \u003ca href=\"http://healthtrust.org/\">HealthTrust\u003c/a> in San Jose, \u003ca href=\"http://fftfoodbank.org/\">Food for Thought\u003c/a> in Sonoma County, and \u003ca href=\"http://www.angelfood.org/site/PageServer#.WTa5WTOZPAI\">Project Angel Food\u003c/a> in Los Angeles—all groups that for the most part started delivering medically tailored meals during the HIV/AIDS crisis and saw the impact on patients’ quality of life—worked with state Senator Mike McGuire to request funding to pilot the program.\u003c/p>\n\u003cp>“We’re trying to make the case that high-quality nutritional support in the form of a meal-delivery program to meet the nutritional needs of patients with specific illnesses should be considered a medical intervention without which the patient will not do nearly as well,” said Cathryn Couch, executive director of Ceres Project. “This kind of work is being done in other states and we’re behind.”\u003c/p>\n\u003cp>If the coalition’s request for $9 million in funding over three years is approved, it would be the first multi-organization, multi-county, multi-disease pilot in the country—and it could have a significant impact on healthcare costs and health outcomes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Earlier work in Philadelphia, led by the nonprofit \u003ca href=\"http://www.mannapa.org/\">MANNA\u003c/a> and documented in a 2013 \u003ca href=\"http://www.mannapa.org/wp-content/uploads/2014/07/MANNA-Study.pdf\">study\u003c/a> published in the \u003cem>Journal of Primary Care and Community Health, \u003c/em>showed promising results. After delivering three medically tailored meals per day to 65 patients with different chronic illnesses for six months, researchers found that the healthcare costs for those patients dropped from $38,937 per month to $28,183 per month, and were 55 percent lower than the healthcare costs of a comparison group. The frequency of hospital admissions and length of hospital stays also declined.\u003c/p>\n\u003cp>A healthful and diverse diet, say these groups, can work wonders to bring patients back to health. “With our model, you don’t have to wait years to see results,” said MANNA CEO Sue Daugherty. “With hypertension, we can see the results in one month; with A1C [a blood test for average blood glucose], we can see the results in three months.”\u003c/p>\n\u003cp>\u003cstrong>Food Heals\u003c/strong>\u003c/p>\n\u003cp>MANNA, like many members of the Food is Medicine Coalition, started delivering meals to those living with HIV/AIDS in the 1990s. The program expanded over time and, in 2014, thanks to a partnership with local insurer Health Partners Plans, MANNA started tailoring meals for 80 different health conditions ranging from cancer and kidney disease to diabetes and HIV/AIDS.\u003c/p>\n\u003cp>The dietician-designed menus offered by Ceres Project feature dishes such as mushroom quiche, chickpea burgers, lentil soup, fish stew, and pasta with summer vegetables.\u003c/p>\n\u003cp>Preparations are further tailored to specific illnesses. Meals for diabetes patients would have fewer carbohydrates while meals for patients with heart disease would limit sodium and saturated fats. All meals are based around fresh fruits and vegetables, whole grains, and high quality proteins.\u003c/p>\n\u003cp>Groups also allow for dietary modifications. MANNA, for example, provides pureed meals for those who struggle to chew or swallow, low spice meals, low lactose, and seafood-free meals for those with allergies.\u003c/p>\n\u003cp>A 2016 \u003ca href=\"http://ascopubs.org/doi/abs/10.1200/jco.2016.34.26_suppl.155\">study\u003c/a> found that home-delivered, medically tailored meals helped cancer patients decrease fatigue, eat more nutritiously, and live more independently.\u003c/p>\n\u003cp>And the Harvard Center for Health Law and Policy Innovation has \u003ca href=\"http://dialogue4health.org/uploads/resources/Downer_102115.pdf\">reported\u003c/a> that medically tailored meals help lower blood glucose levels, reduce the number of hospitalizations and ER visits, and increase medication adherence among those with diabetes. Harvard’s study also showed that providing three meals per day for six months costs less than a single night of hospitalization.\u003c/p>\n\u003cp>The opportunity to improve health outcomes helped MANNA secure partnerships with three insurers. The nonprofit operates out of a new commercial kitchen with 36 staff members and 4,500 active volunteers to deliver meals to roster of 1,000 clients who receive 1 million meals annually.\u003c/p>\n\u003cp>“There is finally recognition that a prescription diet is just as important as prescription medications,” Daugherty says.\u003c/p>\n\u003cp>\u003cstrong>Statewide Support\u003c/strong>\u003c/p>\n\u003cp>While MANNA secures its funding through a number of channels including contracts with insurers, individual donations, foundations, and corporate giving, the Food is Medicine Coalition hopes to have funding embedded into the state budget and will then allocate resources to patients receiving public health insurance through Medi-Cal, California’s implementation of Medicaid.\u003c/p>\n\u003cp>According to Couch, the program has the support of the California Department of Public Health, California Department of Healthcare Services, and other key stakeholders.\u003c/p>\n\u003cp>The Department of Public Health declined to comment on pending legislation, but a spokesperson said in a statement: “For those individuals diagnosed with chronic disease such as diabetes and heart disease, proper nutrition can be a key component of treatment.”\u003c/p>\n\u003cp>Couch believes the intervention is critical for supporting patients but admits there are still logistics to work out.\u003c/p>\n\u003cp>The goal is to have Medi-Cal refer patients to local organizations such as Mama’s Kitchen and Project Open Hand, which can deliver the meals in their respective counties.\u003c/p>\n\u003cp>As part of the pilot, the coalition will track healthcare utilization and health outcomes before, during, and after the intervention. Couch estimates that a $9 million investment would shave $19 million in healthcare costs during the first year of the program.\u003c/p>\n\u003cp>“We’re talking about patients who have to decide whether to pay for their medications or their utilities,” Couch says. “This is a population without any food support and the sooner we can demonstrate the positive outcomes to healthcare utilization and insurance costs, the sooner we can show that it makes sense to include medically tailored meal deliveries as an essential health benefit.”\u003c/p>\n\u003cp>Thanks to their dogged determination, the coalition received good news: In June, members of the state Senate approved $6 million over three years to pilot the program. While the Assembly did not include funding in its budget, the joint Conference Committee on the Budget voted to include the funding in the final budget. The budget is expected to be \u003ca href=\"http://www.latimes.com/politics/la-pol-sac-california-budget-agreement-20170613-story.html\">ratified today\u003c/a>, and will go to the governor’s desk soon after. There is still a chance Brown could veto the expenditure, but Couch is hopeful.\u003c/p>\n\u003cp>“It’s such a small amount of money compared to the overall healthcare budget in California,” she said. “Even if it doesn’t go through this year, we’ll be back in 2018. We’ve come too far to give up now.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ABOUT THE AUTHOR\u003c/strong>\u003cbr>\nJodi Helmer is a North Carolina-based freelancer who writes about food and farming for \u003cem>National Geographic Traveler\u003c/em>,\u003cem>Hemispheres\u003c/em>, \u003cem>Modern Farmer\u003c/em> and MensJournal.com among others. Visit her online at \u003ca href=\"http://www.jodihelmer.com/\">Jodihelmer.com\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Bay Area Bites Guide to Ice Cream in Berkeley, Emeryville and Oakland",
"title": "The Bay Area Bites Guide to Ice Cream in Berkeley, Emeryville and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp> [aside postID='bayareabites_96566,news_10710678' label='Read More on Ice Cream']\u003cbr>\n\u003ci>This article was updated on June 11, 2019.\u003c/i>\u003c/p>\n\u003cp>As the Bay Area finally starts to warm up, it’s time to shift our diets to seasonally appropriate fare like tomatoes, corn and--of course--ice cream. Here’s our guide to ice cream options in Berkeley, Oakland and Emeryville, highlighting four relatively new places that offer exciting, non-traditional ice cream options. Not interested in branching out from the classics? We’ve also included a list of other nearby ice cream spot, so you can pick one that matches your preferences (plus, don’t miss \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/08/13/5-bites-get-the-scoop-on-east-bay-ice-cream/\" target=\"_blank\">our old list\u003c/a> for other East Bay shops). \u003c/p>\n\u003cp>We’ve tried to be as comprehensive as we can, but if we missed your favorite spot, let us know.\u003c/p>\n\u003cfigure id=\"attachment_118142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-118142 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/IMG_3909.jpg\" alt=\"Chocolate lemongrass and Thai tea gelato from Secret Sccop in Berkeley.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate lemongrass and Thai tea gelato from Secret Scoop in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I'm a sucker for a handwritten sign. If there’s a handwritten sign--whether for a book, wine or dog at an animal shelter--I am 95% more likely to purchase the item in question. While the signs at \u003cstrong>Secret Scoop\u003c/strong>, which Funn Fisher opened earlier this year in Berkeley, aren’t handwritten, they have the same earnest, convincing tone as they gently guide you through your visit. Their iced tea? “Not too sweet.” Their salted tamarind sorbet? “Very South East Asian!” Time to pay? “We prefer credit card :)” Their specialty is ice cream with a scoop of sticky rice, which adds a chewy textural contrast to their innovative flavors. I couldn’t resist trying chocolate lemongrass, whose modest, straightforward sign informed me that “We have created this.” The herbaceous flavor was unusual yet compelling, while a scoop of Thai iced tea gelato featured the eponymous drink’s combination of creaminess and bitterness.\u003c/p>\n\u003cp>\u003ca href=\"https://www.secretscoopgelato.com/\" target=\"_blank\">\u003cstrong>Secret Scoop Thai Gelato\u003c/strong>\u003c/a>\u003cbr>\n1922 M.L.K. Jr Way Suite B [\u003ca href=\"https://goo.gl/maps/dCMLLdRF26r\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (415) 939-2832\u003cbr>\nHours: Mon-Thur, 1-9:30pm; Fri-Sun, 12-9:30pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/SecretScoop/\" target=\"_blank\"> Secret Scoop (Thai Gelato) - Gelato Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SecretScoopSF?lang=en\" target=\"_blank\">@SecretScoopSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/secretscoopgelato/\" target=\"_blank\">@secretscoopgelato\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/secret-scoop-thai-gelato-berkeley\" target=\"_blank\">Secret Scoop Thai Gelato\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118139\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited.jpg\" alt=\"Roasted cashew and mocha chip ice cream from Mr. Dewie's Cashew Creamery in Emeryville.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted cashew and mocha chip ice cream from Mr. Dewie's Cashew Creamery in Emeryville. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every weekday around noon, Emeryville’s Public Market is flooded with crowds of hungry office workers, their key cards swinging from lanyards as they choose between ramen, sushi or sandwiches. Now, those hordes have a new option for dessert. \u003cstrong>Mr. Dewie's Cashew Creamery\u003c/strong>, from owners Ari and Andrew Cohen, opened its second location there in March, with a cheery staff serving up their cashew-based ice cream from a zhooshed-up shipping container. A sign informs you that it’s dairy-free, additive-free, vegan, gluten-free, soy-free and organic, but lest that scare you off, let me reassure you that this ice cream isn’t just good for vegans, it’s good, period. It’s full-bodied and rich, with none of the watery grittiness of other dairy-free ice creams. Their roasted cashew flavor had a deep, sweet flavor from the roasted nuts, while their mocha chip was creamy and decadent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mrdewies.com/\" target=\"_blank\">\u003cstrong>Mr. Dewie’s Cashew Creamery\u003c/strong>\u003c/a> (Flagship store is \u003ca href=\"https://goo.gl/maps/CnhcRSseuLB2\" target=\"_blank\">in Albany\u003c/a>)\u003cbr>\n5959 Shellmound St. [\u003ca href=\"https://goo.gl/maps/ksVuiKCbDqB2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 350-8171\u003cbr>\nHours: Mon-Sat, 11am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MrDewies\" target=\"_blank\">Mr. Dewie's Cashew Creamery & Frozen Desserts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mrdewies?lang=en\" target=\"_blank\">@MrDewies\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mrdewies/\" target=\"_blank\">@mrdewies\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/mr-dewies-cashew-creamery-emeryville-5\" target=\"_blank\">Mr. Dewie’s Cashew Creamery\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/sweet-deal.jpg\" alt=\"The Sweet Deal, with soft serve, caramel and a donut, from Sweet Belly in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sweet Deal, with soft serve, caramel and a donut, from Sweet Belly in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s Belly, known for their elaborate tacos, manages to pull off the skillful feat of fusion food that actually tastes good. Last fall, Belly’s owners Alice Woo and Alan Chun wanted a new challenge, opening a tiny dessert-only outpost a few blocks away in Oakland’s Uptown. \u003cstrong>Sweet Belly\u003c/strong> features an attractive, Instagram-ready interior, with a dainty mobile, fairy lights curled around succulents, and gleaming subway tile. You can get coffee, donuts, cookies (including ones decorated with Warriors jerseys), or ice cream. Or you can get them all in the same cup. Their Sweet Deal combines soft serve, a topping from a sprawling list, one of their tiny, made-to-order doughnuts, and your choice of sauce. My towering creation--a mix of almond and coffee soft serve, a lacquered pretzel streusel, honey butter caramel and a sugar donut speared on a straw--was deliciously over-the-top, an ideal mix of salt, crunch and sweetness.\u003c/p>\n\u003cp>\u003ca href=\"https://www.sweetbellydesserts.com/\" target=\"_blank\">\u003cstrong>Sweet Belly\u003c/strong>\u003c/a>[CLOSED]\u003cbr>\n435 19th St. [\u003ca href=\"https://goo.gl/maps/Pd8sZ5Lw2ym\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510)839-7295\u003cbr>\nHours: Mon-Sat, 12-9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sweetbelly510/\" target=\"_blank\">Sweet Belly\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sweetbelly510\" target=\"_blank\">@sweetbelly510\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/Sweetbellyoakland/\" target=\"_blank\">@sweetbellyoakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/sweet-belly-oakland\" target=\"_blank\">Sweet Belly Oakland\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/freezing-point.jpg\" alt=\"A matcha ice cream roll from Oakland's Freezing Point.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A matcha ice cream roll from Oakland's Freezing Point. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Happiness comes in rolls,” reads the signage for \u003cstrong>Freezing Point Creamery\u003c/strong>, a new store in Oakland’s Chinatown. Freezing Point offers Thai-style rolled ice cream, along with a selection of traditional ice cream (including durian ice cream, should that be your craving) and drinks (it’s probably the only ice cream shop where you can also get a celery and beet “Detox Juice.”) It’s not your typical ice cream experience, but an elaborate ice cream Event: it takes at least five minutes to craft, and requires tools and a physicality usually reserved for spackling your bathroom. Once you’ve chosen your flavor, the liquid custard is poured onto a cold, rotating disc. One of the buff-forearmed workers will then scrape and chops the mixture as it freezes, until it starts to solidify, at which point it’s spread into a thin rectangle. The ice cream is carefully scraped into rolls, and then transferred to a cup. It’s both a visual experience (maybe you’ve seen ther mesmerizing videos \u003ca href=\"https://www.instagram.com/explore/locations/1591564031145676/freezing-point/\" target=\"_blank\">on Instagram\u003c/a>) and a popular one. On the weekday afternoon I visited, there was a long line, including a woman explaining the concept to her befuddled boyfriend and a gaggle of teenagers sporting matching tutus and “Oakland versus the world” shirts, huddling by the sneeze guard as they recorded the process with their phones. It’s different from your average ice cream, dense and chewy, but the matcha version I tried, topped with mochi and red bean, melted immediately into a pleasing texture.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/freezing-point-creamery-oakland\" target=\"_blank\">\u003cstrong>Freezing Point Creamery\u003c/strong>\u003c/a>\u003cbr>\n349 7th St. [\u003ca href=\"https://goo.gl/maps/3A2j9qttEmw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 879-6998\u003cbr>\nHours: Mon-Sun, 12-9:45pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/freezingpointcreamery/\" target=\"_blank\">Freezing Point\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/1591564031145676/freezing-point/\" target=\"_blank\">Freezing Point\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/freezing-point-creamery-oakland\" target=\"_blank\">Freezing Point Creamery\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Still want more ice cream? Here’s our list of ice cream options in Berkeley, Emeryville and Oakland:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tarasorganic.com/\" target=\"_blank\">Tara's Organic Ice Cream\u003c/a>: This East Bay stalwart, with two locations, serves organic ice cream in flavors like rooibos tea, lucuma, and strawberry rose.\u003c/li>\n\u003cli>\u003ca href=\"http://www.curbsideoakland.com/\" target=\"_blank\">Curbside Creamery\u003c/a>: This Temescal shop features a streamlined menu of ice cream and soft serve, and always offers at least one vegan flavor.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ici-icecream.com/\" target=\"_blank\">Ici\u003c/a>: One of the East Bay’s first gourmet ice cream places, this Elmwood shop offers innovative flavors in an elegant atmosphere.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fentonscreamery.com/\" target=\"_blank\">Fentons\u003c/a>: Bring your your loved ones to this iconic East Bay shop, where they serve a wide variety of flavors and awe-inspiring sundaes.\u003c/li>\n\u003cli>\u003ca href=\"http://threetwinsicecream.com/\" target=\"_blank\">Three Twins\u003c/a>: The Petaluma-based brand recently opened a Fourth Street outpost, where they serve up their organic ice cream in flavors like cardamom and sea salt caramel.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/johns-ice-cream-berkeley\" target=\"_blank\">John's Ice Cream\u003c/a>: As Bay Area rents continue to climb, drown your sorrows at John’s in downtown Berkeley, where a scoop is a mere $1.50.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fostersfreeze.com/\" target=\"_blank\">Foster's Freeze\u003c/a>: It’s not healthy or organic, but on a hot day, it’s almost impossible to resist Fosters’ combination of cheery service, vintage Americana aesthetic and lofty dipped cones.\u003c/li>\n\u003cli>\u003ca href=\"https://www.smittenicecream.com/\" target=\"_blank\">Smitten Ice Cream\u003c/a>: If you’re the kind of person who likes to see how things are made, don’t miss Smitten, where they use liquid nitrogen to make ice cream in front of your eyes.\u003c/li>\n\u003cli>\u003ca href=\"https://www.littlegianticecream.com/\" target=\"_blank\">Little Giant Ice Cream\u003c/a>: This Uptown Oakland spot offers intriguing flavors like goat cheese and Mexican Rocky Road as well as classics like chocolate and vanilla.\u003c/li>\n\u003cli>\u003ca href=\"http://www.benjerry.com/\" target=\"_blank\">Ben and Jerry’s\u003c/a>: The East Bay has a few locations to get ice cream from everyone’s favorite Vermont hippies, but the Jack London Square shop boasts a charming waterfront view.\u003c/li>\n\u003cli>\u003ca href=\"http://creamnation.com/\" target=\"_blank\">Cream\u003c/a>: While Cream now boasts locations in four states, they got their start on Telegraph Ave. in Berkeley--but you don’t have to be a starving student to appreciate the combination of warm cookies and tasty ice cream.\u003c/li>\n\u003cli>\u003ca href=\"https://www.baskinrobbins.com/content/baskinrobbins/en.html\" target=\"_blank\">Baskin-Robbins\u003c/a>: The world’s largest ice cream chain (!) offers several locations in the East Bay to get flavors both elaborate (Premium Churned Reduced-Fat, No Sugar Added Caramel Turtle Truffle) and simple (Rainbow Sherbet)--and yes, they still give you a free scoop \u003ca href=\"https://www.baskinrobbins.com/content/baskinrobbins/en/faqs.html#bdayclubanswer1\" target=\"_blank\" rel=\"noopener noreferrer\">on your birthday\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.cookiebarcreamery.com/\" target=\"_blank\">Cookiebar\u003c/a>: Mix and match ice cream flavors like Fruity Pebbles or ube with cookies like snickerdoodles or white chocolate cranberry for your ideal ice cream sandwich.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/icey-cream-oakland\" target=\"_blank\">Icey Cream\u003c/a>: Stop by this small pink shop for a ice cream cone before walking across the street to Lake Merritt for an ideal Oakland summer afternoon. If you’re willing to risk the sugar coma, they also serve donut ice cream sandwiches.\u003c/li>\n\u003cli>\u003ca href=\"http://flavorbrigade.com/\" target=\"_blank\">Flavor Brigade\u003c/a>: Sure, they offer ice cream, but the real reason to visit is their Philly-style \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/31/better-than-ice-cream-frozen-custard-comes-to-the-bay-area/\" target=\"_blank\" rel=\"noopener noreferrer\">frozen custards\u003c/a> and ices.\u003c/li>\n\u003cli>\u003ca href=\"https://www.dreyers.com/\" target=\"_blank\">Dreyer's\u003c/a>: Yes, it’s a chain, but they started in Oakland, and they get points for nostalgia since it’s probably what you grew up eating. Plus, they allegedly invented Rocky Road--\u003ca href=\"http://mentalfloss.com/article/82388/conflicting-stories-behind-invention-rocky-road-ice-cream\" target=\"_blank\">or was that Fenton’s\u003c/a>?\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/nieves-cinco-de-mayo-oakland-2\" target=\"_blank\">Nieves Cinco De Mayo\u003c/a>: This beloved Fruitvale establishment offers ice cream in flavors like cinnamon, corn and chongos (curdled milk), but don’t miss their mango chili mangonada.\u003c/li>\n\u003cli>\u003ca href=\"http://www.loards.com/index.htm\" target=\"_blank\">Loard's\u003c/a>: Huge, affordable scoops of seasonal flavors from a East Bay institution. What more could you ask for?\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>This article was updated on June 11, 2019.\u003c/i>\u003c/p>\n\u003cp>As the Bay Area finally starts to warm up, it’s time to shift our diets to seasonally appropriate fare like tomatoes, corn and--of course--ice cream. Here’s our guide to ice cream options in Berkeley, Oakland and Emeryville, highlighting four relatively new places that offer exciting, non-traditional ice cream options. Not interested in branching out from the classics? We’ve also included a list of other nearby ice cream spot, so you can pick one that matches your preferences (plus, don’t miss \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/08/13/5-bites-get-the-scoop-on-east-bay-ice-cream/\" target=\"_blank\">our old list\u003c/a> for other East Bay shops). \u003c/p>\n\u003cp>We’ve tried to be as comprehensive as we can, but if we missed your favorite spot, let us know.\u003c/p>\n\u003cfigure id=\"attachment_118142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-118142 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/IMG_3909.jpg\" alt=\"Chocolate lemongrass and Thai tea gelato from Secret Sccop in Berkeley.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate lemongrass and Thai tea gelato from Secret Scoop in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I'm a sucker for a handwritten sign. If there’s a handwritten sign--whether for a book, wine or dog at an animal shelter--I am 95% more likely to purchase the item in question. While the signs at \u003cstrong>Secret Scoop\u003c/strong>, which Funn Fisher opened earlier this year in Berkeley, aren’t handwritten, they have the same earnest, convincing tone as they gently guide you through your visit. Their iced tea? “Not too sweet.” Their salted tamarind sorbet? “Very South East Asian!” Time to pay? “We prefer credit card :)” Their specialty is ice cream with a scoop of sticky rice, which adds a chewy textural contrast to their innovative flavors. I couldn’t resist trying chocolate lemongrass, whose modest, straightforward sign informed me that “We have created this.” The herbaceous flavor was unusual yet compelling, while a scoop of Thai iced tea gelato featured the eponymous drink’s combination of creaminess and bitterness.\u003c/p>\n\u003cp>\u003ca href=\"https://www.secretscoopgelato.com/\" target=\"_blank\">\u003cstrong>Secret Scoop Thai Gelato\u003c/strong>\u003c/a>\u003cbr>\n1922 M.L.K. Jr Way Suite B [\u003ca href=\"https://goo.gl/maps/dCMLLdRF26r\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (415) 939-2832\u003cbr>\nHours: Mon-Thur, 1-9:30pm; Fri-Sun, 12-9:30pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/SecretScoop/\" target=\"_blank\"> Secret Scoop (Thai Gelato) - Gelato Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SecretScoopSF?lang=en\" target=\"_blank\">@SecretScoopSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/secretscoopgelato/\" target=\"_blank\">@secretscoopgelato\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/secret-scoop-thai-gelato-berkeley\" target=\"_blank\">Secret Scoop Thai Gelato\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118139\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited.jpg\" alt=\"Roasted cashew and mocha chip ice cream from Mr. Dewie's Cashew Creamery in Emeryville.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted cashew and mocha chip ice cream from Mr. Dewie's Cashew Creamery in Emeryville. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every weekday around noon, Emeryville’s Public Market is flooded with crowds of hungry office workers, their key cards swinging from lanyards as they choose between ramen, sushi or sandwiches. Now, those hordes have a new option for dessert. \u003cstrong>Mr. Dewie's Cashew Creamery\u003c/strong>, from owners Ari and Andrew Cohen, opened its second location there in March, with a cheery staff serving up their cashew-based ice cream from a zhooshed-up shipping container. A sign informs you that it’s dairy-free, additive-free, vegan, gluten-free, soy-free and organic, but lest that scare you off, let me reassure you that this ice cream isn’t just good for vegans, it’s good, period. It’s full-bodied and rich, with none of the watery grittiness of other dairy-free ice creams. Their roasted cashew flavor had a deep, sweet flavor from the roasted nuts, while their mocha chip was creamy and decadent.\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.mrdewies.com/\" target=\"_blank\">\u003cstrong>Mr. Dewie’s Cashew Creamery\u003c/strong>\u003c/a> (Flagship store is \u003ca href=\"https://goo.gl/maps/CnhcRSseuLB2\" target=\"_blank\">in Albany\u003c/a>)\u003cbr>\n5959 Shellmound St. [\u003ca href=\"https://goo.gl/maps/ksVuiKCbDqB2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 350-8171\u003cbr>\nHours: Mon-Sat, 11am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MrDewies\" target=\"_blank\">Mr. Dewie's Cashew Creamery & Frozen Desserts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mrdewies?lang=en\" target=\"_blank\">@MrDewies\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mrdewies/\" target=\"_blank\">@mrdewies\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/mr-dewies-cashew-creamery-emeryville-5\" target=\"_blank\">Mr. Dewie’s Cashew Creamery\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/sweet-deal.jpg\" alt=\"The Sweet Deal, with soft serve, caramel and a donut, from Sweet Belly in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sweet Deal, with soft serve, caramel and a donut, from Sweet Belly in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s Belly, known for their elaborate tacos, manages to pull off the skillful feat of fusion food that actually tastes good. Last fall, Belly’s owners Alice Woo and Alan Chun wanted a new challenge, opening a tiny dessert-only outpost a few blocks away in Oakland’s Uptown. \u003cstrong>Sweet Belly\u003c/strong> features an attractive, Instagram-ready interior, with a dainty mobile, fairy lights curled around succulents, and gleaming subway tile. You can get coffee, donuts, cookies (including ones decorated with Warriors jerseys), or ice cream. Or you can get them all in the same cup. Their Sweet Deal combines soft serve, a topping from a sprawling list, one of their tiny, made-to-order doughnuts, and your choice of sauce. My towering creation--a mix of almond and coffee soft serve, a lacquered pretzel streusel, honey butter caramel and a sugar donut speared on a straw--was deliciously over-the-top, an ideal mix of salt, crunch and sweetness.\u003c/p>\n\u003cp>\u003ca href=\"https://www.sweetbellydesserts.com/\" target=\"_blank\">\u003cstrong>Sweet Belly\u003c/strong>\u003c/a>[CLOSED]\u003cbr>\n435 19th St. [\u003ca href=\"https://goo.gl/maps/Pd8sZ5Lw2ym\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510)839-7295\u003cbr>\nHours: Mon-Sat, 12-9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sweetbelly510/\" target=\"_blank\">Sweet Belly\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sweetbelly510\" target=\"_blank\">@sweetbelly510\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/Sweetbellyoakland/\" target=\"_blank\">@sweetbellyoakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/sweet-belly-oakland\" target=\"_blank\">Sweet Belly Oakland\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/freezing-point.jpg\" alt=\"A matcha ice cream roll from Oakland's Freezing Point.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A matcha ice cream roll from Oakland's Freezing Point. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Happiness comes in rolls,” reads the signage for \u003cstrong>Freezing Point Creamery\u003c/strong>, a new store in Oakland’s Chinatown. Freezing Point offers Thai-style rolled ice cream, along with a selection of traditional ice cream (including durian ice cream, should that be your craving) and drinks (it’s probably the only ice cream shop where you can also get a celery and beet “Detox Juice.”) It’s not your typical ice cream experience, but an elaborate ice cream Event: it takes at least five minutes to craft, and requires tools and a physicality usually reserved for spackling your bathroom. Once you’ve chosen your flavor, the liquid custard is poured onto a cold, rotating disc. One of the buff-forearmed workers will then scrape and chops the mixture as it freezes, until it starts to solidify, at which point it’s spread into a thin rectangle. The ice cream is carefully scraped into rolls, and then transferred to a cup. It’s both a visual experience (maybe you’ve seen ther mesmerizing videos \u003ca href=\"https://www.instagram.com/explore/locations/1591564031145676/freezing-point/\" target=\"_blank\">on Instagram\u003c/a>) and a popular one. On the weekday afternoon I visited, there was a long line, including a woman explaining the concept to her befuddled boyfriend and a gaggle of teenagers sporting matching tutus and “Oakland versus the world” shirts, huddling by the sneeze guard as they recorded the process with their phones. It’s different from your average ice cream, dense and chewy, but the matcha version I tried, topped with mochi and red bean, melted immediately into a pleasing texture.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/freezing-point-creamery-oakland\" target=\"_blank\">\u003cstrong>Freezing Point Creamery\u003c/strong>\u003c/a>\u003cbr>\n349 7th St. [\u003ca href=\"https://goo.gl/maps/3A2j9qttEmw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 879-6998\u003cbr>\nHours: Mon-Sun, 12-9:45pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/freezingpointcreamery/\" target=\"_blank\">Freezing Point\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/1591564031145676/freezing-point/\" target=\"_blank\">Freezing Point\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/freezing-point-creamery-oakland\" target=\"_blank\">Freezing Point Creamery\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Still want more ice cream? Here’s our list of ice cream options in Berkeley, Emeryville and Oakland:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tarasorganic.com/\" target=\"_blank\">Tara's Organic Ice Cream\u003c/a>: This East Bay stalwart, with two locations, serves organic ice cream in flavors like rooibos tea, lucuma, and strawberry rose.\u003c/li>\n\u003cli>\u003ca href=\"http://www.curbsideoakland.com/\" target=\"_blank\">Curbside Creamery\u003c/a>: This Temescal shop features a streamlined menu of ice cream and soft serve, and always offers at least one vegan flavor.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ici-icecream.com/\" target=\"_blank\">Ici\u003c/a>: One of the East Bay’s first gourmet ice cream places, this Elmwood shop offers innovative flavors in an elegant atmosphere.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fentonscreamery.com/\" target=\"_blank\">Fentons\u003c/a>: Bring your your loved ones to this iconic East Bay shop, where they serve a wide variety of flavors and awe-inspiring sundaes.\u003c/li>\n\u003cli>\u003ca href=\"http://threetwinsicecream.com/\" target=\"_blank\">Three Twins\u003c/a>: The Petaluma-based brand recently opened a Fourth Street outpost, where they serve up their organic ice cream in flavors like cardamom and sea salt caramel.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/johns-ice-cream-berkeley\" target=\"_blank\">John's Ice Cream\u003c/a>: As Bay Area rents continue to climb, drown your sorrows at John’s in downtown Berkeley, where a scoop is a mere $1.50.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fostersfreeze.com/\" target=\"_blank\">Foster's Freeze\u003c/a>: It’s not healthy or organic, but on a hot day, it’s almost impossible to resist Fosters’ combination of cheery service, vintage Americana aesthetic and lofty dipped cones.\u003c/li>\n\u003cli>\u003ca href=\"https://www.smittenicecream.com/\" target=\"_blank\">Smitten Ice Cream\u003c/a>: If you’re the kind of person who likes to see how things are made, don’t miss Smitten, where they use liquid nitrogen to make ice cream in front of your eyes.\u003c/li>\n\u003cli>\u003ca href=\"https://www.littlegianticecream.com/\" target=\"_blank\">Little Giant Ice Cream\u003c/a>: This Uptown Oakland spot offers intriguing flavors like goat cheese and Mexican Rocky Road as well as classics like chocolate and vanilla.\u003c/li>\n\u003cli>\u003ca href=\"http://www.benjerry.com/\" target=\"_blank\">Ben and Jerry’s\u003c/a>: The East Bay has a few locations to get ice cream from everyone’s favorite Vermont hippies, but the Jack London Square shop boasts a charming waterfront view.\u003c/li>\n\u003cli>\u003ca href=\"http://creamnation.com/\" target=\"_blank\">Cream\u003c/a>: While Cream now boasts locations in four states, they got their start on Telegraph Ave. in Berkeley--but you don’t have to be a starving student to appreciate the combination of warm cookies and tasty ice cream.\u003c/li>\n\u003cli>\u003ca href=\"https://www.baskinrobbins.com/content/baskinrobbins/en.html\" target=\"_blank\">Baskin-Robbins\u003c/a>: The world’s largest ice cream chain (!) offers several locations in the East Bay to get flavors both elaborate (Premium Churned Reduced-Fat, No Sugar Added Caramel Turtle Truffle) and simple (Rainbow Sherbet)--and yes, they still give you a free scoop \u003ca href=\"https://www.baskinrobbins.com/content/baskinrobbins/en/faqs.html#bdayclubanswer1\" target=\"_blank\" rel=\"noopener noreferrer\">on your birthday\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.cookiebarcreamery.com/\" target=\"_blank\">Cookiebar\u003c/a>: Mix and match ice cream flavors like Fruity Pebbles or ube with cookies like snickerdoodles or white chocolate cranberry for your ideal ice cream sandwich.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/icey-cream-oakland\" target=\"_blank\">Icey Cream\u003c/a>: Stop by this small pink shop for a ice cream cone before walking across the street to Lake Merritt for an ideal Oakland summer afternoon. If you’re willing to risk the sugar coma, they also serve donut ice cream sandwiches.\u003c/li>\n\u003cli>\u003ca href=\"http://flavorbrigade.com/\" target=\"_blank\">Flavor Brigade\u003c/a>: Sure, they offer ice cream, but the real reason to visit is their Philly-style \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/31/better-than-ice-cream-frozen-custard-comes-to-the-bay-area/\" target=\"_blank\" rel=\"noopener noreferrer\">frozen custards\u003c/a> and ices.\u003c/li>\n\u003cli>\u003ca href=\"https://www.dreyers.com/\" target=\"_blank\">Dreyer's\u003c/a>: Yes, it’s a chain, but they started in Oakland, and they get points for nostalgia since it’s probably what you grew up eating. Plus, they allegedly invented Rocky Road--\u003ca href=\"http://mentalfloss.com/article/82388/conflicting-stories-behind-invention-rocky-road-ice-cream\" target=\"_blank\">or was that Fenton’s\u003c/a>?\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/nieves-cinco-de-mayo-oakland-2\" target=\"_blank\">Nieves Cinco De Mayo\u003c/a>: This beloved Fruitvale establishment offers ice cream in flavors like cinnamon, corn and chongos (curdled milk), but don’t miss their mango chili mangonada.\u003c/li>\n\u003cli>\u003ca href=\"http://www.loards.com/index.htm\" target=\"_blank\">Loard's\u003c/a>: Huge, affordable scoops of seasonal flavors from a East Bay institution. What more could you ask for?\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Khai Vietnamese Nouveau Reinvents Contemporary Asian Cooking",
"title": "Khai Vietnamese Nouveau Reinvents Contemporary Asian Cooking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Khai Vietnamese Nouveau, which opened on Townsend and 7th Street at the end of 2016, implies a kind of fusion food, the likes of which we’ve seen before. Maybe French-inflected Vietnamese cooking, I thought, or pan-Asian hybrid dishes that incorporate local ingredients into traditional cooking styles. It is neither of these things. Rather, Khai is an homage to chef Khai Duong’s home, Nha Trang (a coastal city in southern Vietnam); the classical cooking techniques he learned at Le Cordon Bleu; and his large imagination for envisioning unique flavor combinations for both our local bounty and for special imported ingredients you won’t see elsewhere in the U.S.\u003c/p>\n\u003cp>Case in point is dish number one of ten in Duong’s leisurely tasting menu: fresh seaweed salad with onion, mint, chili dressing, chopped peanuts and shallots. The seaweed is a deep-water white variety found only in parts of Vietnam, for which there are no U.S. importers. So, his family in Nha Trang sends him a batch every two weeks. Duong, better known as Chef Khai, explains that this seaweed is difficult to get even in Vietnam because most of it is exported to Japan for collagen extraction. Besides being gorgeous, the dish is flavor-saturated, the seaweed crisp and succulent. \u003c/p>\n\u003cfigure id=\"attachment_117752\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/seaweed_2NEW.jpg\" alt=\"Fresh seaweed salad with onion, mint, chili dressing, chopped peanuts and shallots.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117752\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Fresh seaweed salad with onion, mint, chili dressing, chopped peanuts and shallots. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The next dish, wildly creative and equally precise as the seaweed salad, is a wild matsutake mushroom paté served with homemade rice crackers, presented on a piece of coral with honey and pink Himalayan salt. It’s an attractive dish as well as a delicious one, allowing you to experiment with proportions of sweet, salty and umami flavors.\u003c/p>\n\u003cfigure id=\"attachment_117749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rice-crackerNEW.jpg\" alt=\"Matsutake mushroom paté with rice crackers.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117749\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Matsutake mushroom paté with rice crackers. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The crab sausage course is a very rich couple of bites of firm, smooth-textured sausage with more of those earthy-sweet matsutake mushrooms and magrut lime-jalapeño sauce, an ethereal yet complex dish I can’t even imagine trying to replicate, presented simply on a pickled watermelon radish. While any dish on this menu could become a signature for Chef Khai, I predict that this one will become synonymous with his evolving style.\u003c/p>\n\u003cfigure id=\"attachment_117751\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/sausageNEW.jpg\" alt=\"Chef Khai Duong’s homemade crab sausage.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Khai Duong’s homemade crab sausage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Duong mills about the room in between each course, serving guests and discussing the nuances of each dish. He has set up shop—just six two-top tables and a larger table in back—in somewhat of a permanent pop-up style, having rented the Bonjour Patisserie space for his two evening seatings, Tuesday through Saturday. He was forced out of the space that housed the much-loved, elegant, but more traditional Ana Mandara in 2012, after 12 years there, and then he spent four years traveling, mostly through Vietnam, to re-invent himself as a chef. His inspiration shows on each plate and throughout the tasting menu.\u003c/p>\n\u003cfigure id=\"attachment_117755\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Chef_1NEW.jpg\" alt=\"Chef Khai Duong in his new namesake restaurant in SoMa.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chef Khai Duong in his new namesake restaurant in SoMa. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of my favorite dishes, wild salmon ceviche with pork belly, rice noodle, egg, green apple, and banana sauce arrived next, a delicate, decadent salad-style ceviche in which the fish is not disguised with heavy citrus or other seasonings, but rather presented as the anchor on a plate of complementary flavors. \u003c/p>\n\u003cfigure id=\"attachment_117750\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/salmonNEW.jpg\" alt=\"Wild salmon ceviche with banana sauce.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wild salmon ceviche with banana sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Up to now we’d been drinking a Noria Chardonnay, a Sonoma Coast bottling modeled after junmai-ginjo sake. Chef Khai’s approach to wine pairings is simple, even austere, and this philosophy works with his menu. The wine is not a distraction from the food in any sense, but a harmonious partner. We switched to red for the remainder of the meal, a Santa Rita Hills Pinot Noir that was appropriately more subtle than many Santa Barbara Pinot Noirs, but still came across as American in style.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The most Frenchified dish on the menu, delicately smoked beef tartare, is also Vietnam-forward, with onion, coriander and tamarind, along with plantain, which reads a bit like green banana in this presentation.\u003c/p>\n\u003cfigure id=\"attachment_117754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/tartareNEW.jpg\" alt=\"Smoked beef tartare with onion, coriander, tamarind, and plantain.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked beef tartare with onion, coriander, tamarind, and plantain.\u003c/figcaption>\u003c/figure>\n\u003cp>One of my favorite dishes of the evening was the baked butterfish with fresh galangal, turmeric, dill and scallions, a twist on the Japanese miso-marinated butterfish that we often see. The turmeric rub grounds the buttery filet, while the galangal lifts it off the plate. And the contrasting colors on the plate are very compelling to look at before you devour each bite.\u003c/p>\n\u003cfigure id=\"attachment_117743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/butterfishNEW.jpg\" alt=\"Baked butterfish with fresh galangal, turmeric, dill and scallions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baked butterfish with fresh galangal, turmeric, dill and scallions. \u003ccite>(courtesy of Khai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crispy quail with roasted garlic, salted egg and mashed cassava is about as heavy as Duong’s cooking gets, which is to say, not very. But this is a very rich dish, and one I couldn’t quite finish, knowing I was only on the seventh course and had three more to go.\u003c/p>\n\u003cfigure id=\"attachment_117748\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/quailNEW.jpg\" alt=\"Crispy quail with roasted garlic, salted egg and mashed cassava.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy quail with roasted garlic, salted egg and mashed cassava. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one red-meat course, pan-seared rack of lamb, is rubbed with Vietnamese spices and cooked to medium-rare, then plated with, lemongrass and eggplant, all doused in a grassy scallion oil. Though I don’t know the dish’s origin, it’s the one I most associate with Duong’s cooking at Ana Mandara.\u003c/p>\n\u003cfigure id=\"attachment_117747\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/lambNEW.jpg\" alt=\"Rack of lamb with Vietnamese spices.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rack of lamb with Vietnamese spices. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert is course nine, and it’s a love-or-hate affair, depending on how you feel about durian. This was the most high-falutin’ presentation of the pungent fruit I’d ever tried, and I quite loved it, despite the fact that I’ve never eaten it regularly enough to be the kind of person who craves it, though I have several friends who are. Silky coconut rolls are filled with durian and gooseberry and served in a mint-infused coconut sauce. The bright, tart gooseberry is a nice counterpoint to the low-toned, almost skunky, durian, and gives the dish a puckery punch.\u003c/p>\n\u003cfigure id=\"attachment_117745\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dessertNEW.jpg\" alt=\"Coconut rolls with durian and gooseberry.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117745\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coconut rolls with durian and gooseberry. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily for my stomach, the tenth course is a relaxing lemongrass tea, also with a hint of durian, but in the context of sweetly spicy candied ginger.\u003c/p>\n\u003cp>This is destination dining for those inclined toward tasting menus of any kind, and a value in the Bay Area for 10 courses at $95. And Chef Khai, with his charming presence, is a wonderful guide to the meal and to the cooking style he’s inventing, practically before your eyes.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://chefkhai.com/\" target=\"_blank\">\u003cstrong>Khai Vietnamese Nouveau\u003c/strong>\u003c/a>\u003cbr>\n655 Townsend St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/C1fKeZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 724-2325\u003cbr>\nHours: Tues-Sat, seatings at 5:30pm and 8:30pm\u003cbr>\nPrice Range: $$$$ ($95 tasting menu)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/khairestaurant/\" target=\"_blank\">Khai Restaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/khairestaurant/\" target=\"_blank\">@khairestaurant\u003c/a> \u003c/p>\n\n",
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"excerpt": "French-trained Vietnamese chef Khai Duong has opened his namesake restaurant in SoMa, where he serves an inspired ten-course tasting menu.",
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"description": "French-trained Vietnamese chef Khai Duong has opened his namesake restaurant in SoMa, where he serves an inspired ten-course tasting menu.",
"title": "Khai Vietnamese Nouveau Reinvents Contemporary Asian Cooking | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Khai Vietnamese Nouveau, which opened on Townsend and 7th Street at the end of 2016, implies a kind of fusion food, the likes of which we’ve seen before. Maybe French-inflected Vietnamese cooking, I thought, or pan-Asian hybrid dishes that incorporate local ingredients into traditional cooking styles. It is neither of these things. Rather, Khai is an homage to chef Khai Duong’s home, Nha Trang (a coastal city in southern Vietnam); the classical cooking techniques he learned at Le Cordon Bleu; and his large imagination for envisioning unique flavor combinations for both our local bounty and for special imported ingredients you won’t see elsewhere in the U.S.\u003c/p>\n\u003cp>Case in point is dish number one of ten in Duong’s leisurely tasting menu: fresh seaweed salad with onion, mint, chili dressing, chopped peanuts and shallots. The seaweed is a deep-water white variety found only in parts of Vietnam, for which there are no U.S. importers. So, his family in Nha Trang sends him a batch every two weeks. Duong, better known as Chef Khai, explains that this seaweed is difficult to get even in Vietnam because most of it is exported to Japan for collagen extraction. Besides being gorgeous, the dish is flavor-saturated, the seaweed crisp and succulent. \u003c/p>\n\u003cfigure id=\"attachment_117752\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/seaweed_2NEW.jpg\" alt=\"Fresh seaweed salad with onion, mint, chili dressing, chopped peanuts and shallots.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117752\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Fresh seaweed salad with onion, mint, chili dressing, chopped peanuts and shallots. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The next dish, wildly creative and equally precise as the seaweed salad, is a wild matsutake mushroom paté served with homemade rice crackers, presented on a piece of coral with honey and pink Himalayan salt. It’s an attractive dish as well as a delicious one, allowing you to experiment with proportions of sweet, salty and umami flavors.\u003c/p>\n\u003cfigure id=\"attachment_117749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rice-crackerNEW.jpg\" alt=\"Matsutake mushroom paté with rice crackers.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117749\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Matsutake mushroom paté with rice crackers. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The crab sausage course is a very rich couple of bites of firm, smooth-textured sausage with more of those earthy-sweet matsutake mushrooms and magrut lime-jalapeño sauce, an ethereal yet complex dish I can’t even imagine trying to replicate, presented simply on a pickled watermelon radish. While any dish on this menu could become a signature for Chef Khai, I predict that this one will become synonymous with his evolving style.\u003c/p>\n\u003cfigure id=\"attachment_117751\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/sausageNEW.jpg\" alt=\"Chef Khai Duong’s homemade crab sausage.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Khai Duong’s homemade crab sausage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Duong mills about the room in between each course, serving guests and discussing the nuances of each dish. He has set up shop—just six two-top tables and a larger table in back—in somewhat of a permanent pop-up style, having rented the Bonjour Patisserie space for his two evening seatings, Tuesday through Saturday. He was forced out of the space that housed the much-loved, elegant, but more traditional Ana Mandara in 2012, after 12 years there, and then he spent four years traveling, mostly through Vietnam, to re-invent himself as a chef. His inspiration shows on each plate and throughout the tasting menu.\u003c/p>\n\u003cfigure id=\"attachment_117755\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Chef_1NEW.jpg\" alt=\"Chef Khai Duong in his new namesake restaurant in SoMa.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chef Khai Duong in his new namesake restaurant in SoMa. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of my favorite dishes, wild salmon ceviche with pork belly, rice noodle, egg, green apple, and banana sauce arrived next, a delicate, decadent salad-style ceviche in which the fish is not disguised with heavy citrus or other seasonings, but rather presented as the anchor on a plate of complementary flavors. \u003c/p>\n\u003cfigure id=\"attachment_117750\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/salmonNEW.jpg\" alt=\"Wild salmon ceviche with banana sauce.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wild salmon ceviche with banana sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Up to now we’d been drinking a Noria Chardonnay, a Sonoma Coast bottling modeled after junmai-ginjo sake. Chef Khai’s approach to wine pairings is simple, even austere, and this philosophy works with his menu. The wine is not a distraction from the food in any sense, but a harmonious partner. We switched to red for the remainder of the meal, a Santa Rita Hills Pinot Noir that was appropriately more subtle than many Santa Barbara Pinot Noirs, but still came across as American in style.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The most Frenchified dish on the menu, delicately smoked beef tartare, is also Vietnam-forward, with onion, coriander and tamarind, along with plantain, which reads a bit like green banana in this presentation.\u003c/p>\n\u003cfigure id=\"attachment_117754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/tartareNEW.jpg\" alt=\"Smoked beef tartare with onion, coriander, tamarind, and plantain.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked beef tartare with onion, coriander, tamarind, and plantain.\u003c/figcaption>\u003c/figure>\n\u003cp>One of my favorite dishes of the evening was the baked butterfish with fresh galangal, turmeric, dill and scallions, a twist on the Japanese miso-marinated butterfish that we often see. The turmeric rub grounds the buttery filet, while the galangal lifts it off the plate. And the contrasting colors on the plate are very compelling to look at before you devour each bite.\u003c/p>\n\u003cfigure id=\"attachment_117743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/butterfishNEW.jpg\" alt=\"Baked butterfish with fresh galangal, turmeric, dill and scallions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baked butterfish with fresh galangal, turmeric, dill and scallions. \u003ccite>(courtesy of Khai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crispy quail with roasted garlic, salted egg and mashed cassava is about as heavy as Duong’s cooking gets, which is to say, not very. But this is a very rich dish, and one I couldn’t quite finish, knowing I was only on the seventh course and had three more to go.\u003c/p>\n\u003cfigure id=\"attachment_117748\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/quailNEW.jpg\" alt=\"Crispy quail with roasted garlic, salted egg and mashed cassava.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy quail with roasted garlic, salted egg and mashed cassava. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one red-meat course, pan-seared rack of lamb, is rubbed with Vietnamese spices and cooked to medium-rare, then plated with, lemongrass and eggplant, all doused in a grassy scallion oil. Though I don’t know the dish’s origin, it’s the one I most associate with Duong’s cooking at Ana Mandara.\u003c/p>\n\u003cfigure id=\"attachment_117747\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/lambNEW.jpg\" alt=\"Rack of lamb with Vietnamese spices.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rack of lamb with Vietnamese spices. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert is course nine, and it’s a love-or-hate affair, depending on how you feel about durian. This was the most high-falutin’ presentation of the pungent fruit I’d ever tried, and I quite loved it, despite the fact that I’ve never eaten it regularly enough to be the kind of person who craves it, though I have several friends who are. Silky coconut rolls are filled with durian and gooseberry and served in a mint-infused coconut sauce. The bright, tart gooseberry is a nice counterpoint to the low-toned, almost skunky, durian, and gives the dish a puckery punch.\u003c/p>\n\u003cfigure id=\"attachment_117745\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dessertNEW.jpg\" alt=\"Coconut rolls with durian and gooseberry.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117745\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coconut rolls with durian and gooseberry. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily for my stomach, the tenth course is a relaxing lemongrass tea, also with a hint of durian, but in the context of sweetly spicy candied ginger.\u003c/p>\n\u003cp>This is destination dining for those inclined toward tasting menus of any kind, and a value in the Bay Area for 10 courses at $95. And Chef Khai, with his charming presence, is a wonderful guide to the meal and to the cooking style he’s inventing, practically before your eyes.\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://chefkhai.com/\" target=\"_blank\">\u003cstrong>Khai Vietnamese Nouveau\u003c/strong>\u003c/a>\u003cbr>\n655 Townsend St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/C1fKeZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 724-2325\u003cbr>\nHours: Tues-Sat, seatings at 5:30pm and 8:30pm\u003cbr>\nPrice Range: $$$$ ($95 tasting menu)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/khairestaurant/\" target=\"_blank\">Khai Restaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/khairestaurant/\" target=\"_blank\">@khairestaurant\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd",
"title": "Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_117629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/1-welcome-sign-NEW.jpg\" alt=\"The San Francisco Asian Art Museum hosts periodic Tasting Menu programs, inviting patrons to make the connection between food and art.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The San Francisco Asian Art Museum hosts periodic Tasting Menu programs, inviting patrons to make the connection between food and art. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Walk into any museum, and one of the first items you are likely to spot is a posted warning, a stern reminder not to consume any foods or beverages within its hallowed halls. Last Thursday night, however, visitors to the marble galleries of the \u003ca href=\"http://www.asianart.org/\">San Francisco Asian Art Museum\u003c/a> were met with welcoming signs promising savory tastings ahead. The event, entitled \u003ca href=\"http://www.asianart.org/regular/tasting-menu-reclaiming-tofu\">Reclaiming Tofu\u003c/a>, was part of the museum’s two-year old \u003ca href=\"http://www.asianart.org/regular/tasting-menu\">Tasting Menu program\u003c/a>, which Tim Hallman\u003cstrong>,\u003c/strong> Director of Communications & Business Development, describes as “exploring the connections between art and dining.”\u003c/p>\n\u003cp>“At the Asian Art Museum,” Hallman says, “we believe that food — just like art — is a beautiful way to share culture. Many of the artworks in our collection are related to food, and the museum is located in the heart of an incredibly dynamic culinary environment—one with deep influences from Asian cuisine. These factors make us a perfect venue for fostering dialogues on the creative elements of edible traditions—both local and global.”\u003c/p>\n\u003cfigure id=\"attachment_117630\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Jennifer 8. Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees.\" width=\"1600\" height=\"1023\" class=\"size-full wp-image-117630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-800x512.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-1020x652.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-1180x754.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-960x614.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-520x332.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer 8. Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees at the sold-out event on Thursday night were treated to a lively hour-long dialogue on the journey of the 2000-year old bean curd between Minh Tsai, founder of \u003ca href=\"http://hodosoy.com/\">Hodo Soy\u003c/a>, and \u003ca href=\"http://www.jennifer8lee.com/\">Jennifer 8. Lee\u003c/a>, a former New York Times reporter, producer of the film “The Search for General Tso” and the author of \u003cem>The Fortune Cookie Chronicles.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_117631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/3.-Greens-rolls-NEW.jpg\" alt=\"Greens' fresh spring rolls with tofu wait to be assembled into the final dish.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Greens' fresh spring rolls with tofu wait to be assembled into the final dish. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inspired by the fresh tofu he remembered enjoying with his grandfather in Vietnam, Tsai started a small, artisanal tofu-making business in 2004 with six cousins as partners. He began by trying to educate the palates of customers and get feedback from them at a single Farmers Market. The vicissitudes of running the small business discouraged his cousins who all bailed out. But Tsai persevered. And now he counts 700 stores and restaurants that stock his tofu products, including Chipotle and Sweet Greens, which he supplies from his West Oakland beanery. Increasingly, and perhaps even of more value, respected chefs from singular restaurants are exploring the spectrum of flavors and textures in Hodo’s premium products.\u003c/p>\n\u003cfigure id=\"attachment_117632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW.jpg\" alt=\"Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa.\" width=\"1920\" height=\"1998\" class=\"size-full wp-image-117632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-160x167.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-800x833.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-768x799.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-1020x1061.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-1180x1228.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-960x999.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-240x250.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-375x390.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-520x541.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With Lee’s prompts, Tsai discussed the unfortunate introduction of tofu in the US. back in the 70’s. The soft, jiggly bean curd was seen purely as a cheap, plant-based protein for vegetarians, and sold in big plastic tubs for $1.99. As a straight-up, meat-substitute, people tried grilling it alongside burgers, but it fell through the grill's gaps. That led to the “American invention of extra firm tofu” whose dense texture, Tsai describes, actually precluded it from absorbing the flavors of whatever sauce it was paired with, “leaving just a weird chalky taste.” In actuality, in most Asian cuisines, classic tofu dishes combine tofu and meat ingredients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tsai is not only a cheerleader for the many potential uses of his organic tofu, but a wise tofu guru, as well. Although he is focused on growing Hodo Soy, he sees value in promoting high quality tofu across America and generously offers to teach people to start their own tofu companies. During the question and answer period, a woman asked about tofu donuts that she had tried in Japan. Tsai encouraged her to start her own pop-up and even offered his help.\u003c/p>\n\u003cp>Lee likened an appreciation of the many variations in tofu to that of cheese and asked Tsai how to encourage consumers to become equally sophisticated and snobby about soybean curds. \"What words can they use?\" she asked. Tsai responded, “fresh, buttery, creamy, beany.”\u003c/p>\n\u003cfigure id=\"attachment_117633\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville.\" width=\"1600\" height=\"1130\" class=\"size-full wp-image-117633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-520x367.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of the discussion, three notable local chefs, clearly fans and loyal customers of Hodo, Brandon Jew of Mister Jiu’s, Annie Somerville of Greens and Stuart Brioza of State Bird Provisions and The Progress joined the pair to further sing the praises of cooking with tofu and introduce their dishes, which had attendees salivating in anticipation.\u003c/p>\n\u003cfigure id=\"attachment_117634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/6-Greens-Annie-NEW.jpg\" alt=\"Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004.\" width=\"1920\" height=\"2489\" class=\"size-full wp-image-117634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-160x207.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-800x1037.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-768x996.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-1020x1322.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-1180x1530.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-960x1245.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-240x311.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-375x486.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-520x674.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somerville who started Greens restaurant in 1981, commented, ”We’ve served tofu from day one and had used another organic brand. When a friend insisted I try Hodo, I met Tsai back in 2004 at the Ferry Plaza Market and started using his products. I support his efforts, and especially think that with all the attention to climate change, this is an especially good time to explore tofu’s potential.”\u003c/p>\n\u003cp>Stuart Brioza who admitted to having a “tofu-disconnect” in his youth, is especially enthusiastic about using yuba (soy milk skin). “It is an amazing entrance into tofu; it caused me to totally rethink tofu. I have so many vegan friends and have also explored tofu in its places of origin such as Kyoto’s Buddhist monasteries. I appreciate its sophistication and we serve it at both restaurants.”\u003c/p>\n\u003cp>After the dialogue’s conclusion, attendees lined up at four stations to sample the tofu treats prepared by the chefs.\u003c/p>\n\u003cfigure id=\"attachment_117635\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW.jpg\" alt=\"Minimalist preparation lets flavor of Hodo's fresh tofu shine through.\" width=\"1600\" height=\"1066\" class=\"size-full wp-image-117635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Minimalist preparation lets flavor of Hodo's fresh tofu shine through. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hodo Soy’s own offering is what comes to mind when you think of tofu: minimalist white cubes; but these were topped with delicate dots of preserved yuzu kosho, edamame puree and umeboshi.\u003c/p>\n\u003cfigure id=\"attachment_117636\" class=\"wp-caption aligncenter\" style=\"max-width: 1490px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu.\" width=\"1490\" height=\"1200\" class=\"size-full wp-image-117636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW.jpg 1490w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-520x419.jpg 520w\" sizes=\"(max-width: 1490px) 100vw, 1490px\">\u003cfigcaption class=\"wp-caption-text\">Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brandon Jew made his own creamy silken tofu out of Hodo’s soy milk and riffed on the classic mapo tofu with an explosion of spicy flavors in his rib eye cap sauce, with fermented black beans, bean paste and chilis.\u003c/p>\n\u003cfigure id=\"attachment_117637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW.jpg\" alt=\"Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stuart Brioza had two offerings: cold yuba noodles with toasted quinoa, yuzu pickled mushrooms and tahini-chili oil. And a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.\u003c/p>\n\u003cfigure id=\"attachment_117643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/10-state-birdNEW1.jpg\" alt=\"State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Annie Somerville of Greens contributed a colorful, classic tofu dish, that still delivers a refreshing punch: fresh spring rolls with firm tofu, vegetable medley, rice noodles, mint, and a crunchy coconut peanut topping.\u003c/p>\n\u003cfigure id=\"attachment_117639\" class=\"wp-caption aligncenter\" style=\"max-width: 1490px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls.\" width=\"1490\" height=\"1200\" class=\"size-full wp-image-117639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW.jpg 1490w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-520x419.jpg 520w\" sizes=\"(max-width: 1490px) 100vw, 1490px\">\u003cfigcaption class=\"wp-caption-text\">Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Past Tasting Menu events have included last year’s homage to the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/17/the-summer-of-pork-belly-hits-san-francisco-in-the-form-of-a-meat-shaped-stone/\">venerable pork belly\u003c/a>. Upcoming events for this year include \u003ca href=\"http://www.asianart.org/events/1179\">Flowering Teas\u003c/a> (where you can create your own blend) on June 29, and a \u003ca href=\"http://www.asianart.org/events/1197\">Philippine Feast \u003c/a>on August 17.\u003c/p>\n\u003cp>In a subsequent interview, Minh Tsai added, \" Hodo is at a very pivotal time and place for the good food, craft food movement. The story of Hodo tells us a lot about American culture and food. Like many other craft food makers in the US have done over the past few decades, I set out to recreate elusive memory, recapture a lost art. I wanted to make something that could not be found here. But I knew it existed in another place, other countries. So I knew that people here were missing something. But I also recognize that for tofu/yuba to grow, I will need to continue to innovate and collaborate with chefs.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Tim Hall of the Asian Art Museum adds, “the goal of our Tasting Menu programs is to find access points for discovery, connections, and links that foster cultural empathy.”\u003c/p>\n\n",
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"excerpt": "Freshly made tofu is winning the hearts of local Bay Area Chefs, who helped Minh Tsai, of Hodo Soy, celebrate this rediscovered, ancient ingredient at The Asian Art Museum's Tasting Menu event - Reclaiming Tofu.",
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"description": "Freshly made tofu is winning the hearts of local Bay Area Chefs, who helped Minh Tsai, of Hodo Soy, celebrate this rediscovered, ancient ingredient at The Asian Art Museum's Tasting Menu event - Reclaiming Tofu.",
"title": "Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd | KQED",
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"headline": "Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_117629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/1-welcome-sign-NEW.jpg\" alt=\"The San Francisco Asian Art Museum hosts periodic Tasting Menu programs, inviting patrons to make the connection between food and art.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The San Francisco Asian Art Museum hosts periodic Tasting Menu programs, inviting patrons to make the connection between food and art. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Walk into any museum, and one of the first items you are likely to spot is a posted warning, a stern reminder not to consume any foods or beverages within its hallowed halls. Last Thursday night, however, visitors to the marble galleries of the \u003ca href=\"http://www.asianart.org/\">San Francisco Asian Art Museum\u003c/a> were met with welcoming signs promising savory tastings ahead. The event, entitled \u003ca href=\"http://www.asianart.org/regular/tasting-menu-reclaiming-tofu\">Reclaiming Tofu\u003c/a>, was part of the museum’s two-year old \u003ca href=\"http://www.asianart.org/regular/tasting-menu\">Tasting Menu program\u003c/a>, which Tim Hallman\u003cstrong>,\u003c/strong> Director of Communications & Business Development, describes as “exploring the connections between art and dining.”\u003c/p>\n\u003cp>“At the Asian Art Museum,” Hallman says, “we believe that food — just like art — is a beautiful way to share culture. Many of the artworks in our collection are related to food, and the museum is located in the heart of an incredibly dynamic culinary environment—one with deep influences from Asian cuisine. These factors make us a perfect venue for fostering dialogues on the creative elements of edible traditions—both local and global.”\u003c/p>\n\u003cfigure id=\"attachment_117630\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Jennifer 8. Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees.\" width=\"1600\" height=\"1023\" class=\"size-full wp-image-117630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-800x512.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-1020x652.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-1180x754.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-960x614.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-520x332.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer 8. Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees at the sold-out event on Thursday night were treated to a lively hour-long dialogue on the journey of the 2000-year old bean curd between Minh Tsai, founder of \u003ca href=\"http://hodosoy.com/\">Hodo Soy\u003c/a>, and \u003ca href=\"http://www.jennifer8lee.com/\">Jennifer 8. Lee\u003c/a>, a former New York Times reporter, producer of the film “The Search for General Tso” and the author of \u003cem>The Fortune Cookie Chronicles.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_117631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/3.-Greens-rolls-NEW.jpg\" alt=\"Greens' fresh spring rolls with tofu wait to be assembled into the final dish.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Greens' fresh spring rolls with tofu wait to be assembled into the final dish. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inspired by the fresh tofu he remembered enjoying with his grandfather in Vietnam, Tsai started a small, artisanal tofu-making business in 2004 with six cousins as partners. He began by trying to educate the palates of customers and get feedback from them at a single Farmers Market. The vicissitudes of running the small business discouraged his cousins who all bailed out. But Tsai persevered. And now he counts 700 stores and restaurants that stock his tofu products, including Chipotle and Sweet Greens, which he supplies from his West Oakland beanery. Increasingly, and perhaps even of more value, respected chefs from singular restaurants are exploring the spectrum of flavors and textures in Hodo’s premium products.\u003c/p>\n\u003cfigure id=\"attachment_117632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW.jpg\" alt=\"Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa.\" width=\"1920\" height=\"1998\" class=\"size-full wp-image-117632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-160x167.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-800x833.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-768x799.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-1020x1061.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-1180x1228.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-960x999.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-240x250.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-375x390.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-520x541.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With Lee’s prompts, Tsai discussed the unfortunate introduction of tofu in the US. back in the 70’s. The soft, jiggly bean curd was seen purely as a cheap, plant-based protein for vegetarians, and sold in big plastic tubs for $1.99. As a straight-up, meat-substitute, people tried grilling it alongside burgers, but it fell through the grill's gaps. That led to the “American invention of extra firm tofu” whose dense texture, Tsai describes, actually precluded it from absorbing the flavors of whatever sauce it was paired with, “leaving just a weird chalky taste.” In actuality, in most Asian cuisines, classic tofu dishes combine tofu and meat ingredients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tsai is not only a cheerleader for the many potential uses of his organic tofu, but a wise tofu guru, as well. Although he is focused on growing Hodo Soy, he sees value in promoting high quality tofu across America and generously offers to teach people to start their own tofu companies. During the question and answer period, a woman asked about tofu donuts that she had tried in Japan. Tsai encouraged her to start her own pop-up and even offered his help.\u003c/p>\n\u003cp>Lee likened an appreciation of the many variations in tofu to that of cheese and asked Tsai how to encourage consumers to become equally sophisticated and snobby about soybean curds. \"What words can they use?\" she asked. Tsai responded, “fresh, buttery, creamy, beany.”\u003c/p>\n\u003cfigure id=\"attachment_117633\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville.\" width=\"1600\" height=\"1130\" class=\"size-full wp-image-117633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-520x367.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of the discussion, three notable local chefs, clearly fans and loyal customers of Hodo, Brandon Jew of Mister Jiu’s, Annie Somerville of Greens and Stuart Brioza of State Bird Provisions and The Progress joined the pair to further sing the praises of cooking with tofu and introduce their dishes, which had attendees salivating in anticipation.\u003c/p>\n\u003cfigure id=\"attachment_117634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/6-Greens-Annie-NEW.jpg\" alt=\"Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004.\" width=\"1920\" height=\"2489\" class=\"size-full wp-image-117634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-160x207.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-800x1037.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-768x996.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-1020x1322.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-1180x1530.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-960x1245.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-240x311.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-375x486.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-520x674.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somerville who started Greens restaurant in 1981, commented, ”We’ve served tofu from day one and had used another organic brand. When a friend insisted I try Hodo, I met Tsai back in 2004 at the Ferry Plaza Market and started using his products. I support his efforts, and especially think that with all the attention to climate change, this is an especially good time to explore tofu’s potential.”\u003c/p>\n\u003cp>Stuart Brioza who admitted to having a “tofu-disconnect” in his youth, is especially enthusiastic about using yuba (soy milk skin). “It is an amazing entrance into tofu; it caused me to totally rethink tofu. I have so many vegan friends and have also explored tofu in its places of origin such as Kyoto’s Buddhist monasteries. I appreciate its sophistication and we serve it at both restaurants.”\u003c/p>\n\u003cp>After the dialogue’s conclusion, attendees lined up at four stations to sample the tofu treats prepared by the chefs.\u003c/p>\n\u003cfigure id=\"attachment_117635\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW.jpg\" alt=\"Minimalist preparation lets flavor of Hodo's fresh tofu shine through.\" width=\"1600\" height=\"1066\" class=\"size-full wp-image-117635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Minimalist preparation lets flavor of Hodo's fresh tofu shine through. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hodo Soy’s own offering is what comes to mind when you think of tofu: minimalist white cubes; but these were topped with delicate dots of preserved yuzu kosho, edamame puree and umeboshi.\u003c/p>\n\u003cfigure id=\"attachment_117636\" class=\"wp-caption aligncenter\" style=\"max-width: 1490px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu.\" width=\"1490\" height=\"1200\" class=\"size-full wp-image-117636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW.jpg 1490w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-520x419.jpg 520w\" sizes=\"(max-width: 1490px) 100vw, 1490px\">\u003cfigcaption class=\"wp-caption-text\">Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brandon Jew made his own creamy silken tofu out of Hodo’s soy milk and riffed on the classic mapo tofu with an explosion of spicy flavors in his rib eye cap sauce, with fermented black beans, bean paste and chilis.\u003c/p>\n\u003cfigure id=\"attachment_117637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW.jpg\" alt=\"Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stuart Brioza had two offerings: cold yuba noodles with toasted quinoa, yuzu pickled mushrooms and tahini-chili oil. And a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.\u003c/p>\n\u003cfigure id=\"attachment_117643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/10-state-birdNEW1.jpg\" alt=\"State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Annie Somerville of Greens contributed a colorful, classic tofu dish, that still delivers a refreshing punch: fresh spring rolls with firm tofu, vegetable medley, rice noodles, mint, and a crunchy coconut peanut topping.\u003c/p>\n\u003cfigure id=\"attachment_117639\" class=\"wp-caption aligncenter\" style=\"max-width: 1490px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls.\" width=\"1490\" height=\"1200\" class=\"size-full wp-image-117639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW.jpg 1490w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-520x419.jpg 520w\" sizes=\"(max-width: 1490px) 100vw, 1490px\">\u003cfigcaption class=\"wp-caption-text\">Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Past Tasting Menu events have included last year’s homage to the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/17/the-summer-of-pork-belly-hits-san-francisco-in-the-form-of-a-meat-shaped-stone/\">venerable pork belly\u003c/a>. Upcoming events for this year include \u003ca href=\"http://www.asianart.org/events/1179\">Flowering Teas\u003c/a> (where you can create your own blend) on June 29, and a \u003ca href=\"http://www.asianart.org/events/1197\">Philippine Feast \u003c/a>on August 17.\u003c/p>\n\u003cp>In a subsequent interview, Minh Tsai added, \" Hodo is at a very pivotal time and place for the good food, craft food movement. The story of Hodo tells us a lot about American culture and food. Like many other craft food makers in the US have done over the past few decades, I set out to recreate elusive memory, recapture a lost art. I wanted to make something that could not be found here. But I knew it existed in another place, other countries. So I knew that people here were missing something. But I also recognize that for tofu/yuba to grow, I will need to continue to innovate and collaborate with chefs.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tim Hall of the Asian Art Museum adds, “the goal of our Tasting Menu programs is to find access points for discovery, connections, and links that foster cultural empathy.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Camino Team Opens The Kebabery in Oakland’s Longfellow Neighborhood",
"title": "Camino Team Opens The Kebabery in Oakland’s Longfellow Neighborhood",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When I pulled up in front of \u003ca href=\"http://www.thekebaberyoakland.com/\" target=\"_blank\">The Kebabery\u003c/a> on Market at 42nd Street in Oakland, there were no signs of life behind the wide garage-door storefront. And then, like magic, the door rolled up at 5pm to reveal the cheery, light-bathed kitchen staffed with folks prepping for the night.\u003c/p>\n\u003cp>Russell Moore, one of the most celebrated chefs on the east side of the bay (\u003ca href=\"http://www.caminorestaurant.com/\" target=\"_blank\">Camino\u003c/a>, Chez Panisse) has just opened this pretty shop with his partner and wife Allison Hopelain and new collaborator Brian Crookes, in Oakland’s Longfellow neighborhood. Moore is best known for his open-fire grilling at Camino, and The Kebabery amplifies that theme with a small menu of kebabs: currently, lamb, chicken, and trumpet mushrooms; which you can order on skewers or in a sandwich of homemade flatbread.\u003c/p>\n\u003cfigure id=\"attachment_117463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117463\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-chef-cooks.jpg\" alt=\"Chef/Owner Russell Moore (left) Chef Traci Matsumoto-Esteban (2nd from left), Brian Crookes (far right).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef/Owner Russell Moore (left), Chef Traci Matsumoto-Esteban (2nd from left), Brian Crookes (far right). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before you complain about the prices, which \u003ca href=\"https://www.yelp.com/biz/the-kebabery-oakland\" target=\"_blank\">Yelpers\u003c/a> are already doing in force just two weeks in, go to consider that everything on the menu is organic. If that matters to you, and perhaps you even try to shop organic, then the price bump makes sense. And beyond being organic, this compact menu proudly highlights the (mostly) local purveyors featured in every dish, including farms Tomatero and Mariquita in Watsonville, Straus Creamery in Petaluma, Giusto’s (for flour, also in Petaluma), and Napa Whole Spice in Napa, for the seasonings that go into the marinades and rubs. In my estimation, the quality is evident in the flavor-saturated, intensely focused food. So, $15 for a kebab, two salads, and homemade flatbread, including tip, isn’t as outrageous as it sounds, at least not in these parts.\u003c/p>\n\u003cfigure id=\"attachment_117470\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117470\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-interior.jpg\" alt=\"The Kebabery interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kebabery interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The less transparent part of the pricing structure involves the no-tipping policy. Many Bay Area restaurants have jumped on the trend of adding a service charge to the bill to boost the pay-grade of woefully under-valued restaurant staff. But this is the first restaurant I’ve encountered that doesn’t state that percentage on the bill. Rather, the flat price simply includes a tip. It will be interesting to see how this plays out in the local scene; I think most people want to see a breakdown of what they’re paying, especially at a counter-service place such as The Kebabery. But the public will, no doubt, weigh in on this.\u003c/p>\n\u003cfigure id=\"attachment_117507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-menu-wall.jpg\" alt=\"Kebabery menu on the wall at the counter.\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-117507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kebabery menu on the wall at the counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117466\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-cooks.jpg\" alt=\"Kebabery chef and staff preparing dishes in the open kitchen.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kebabery chef and staff preparing dishes in the open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now about the food, which is the reason to go. There are three kebab options: ground lamb mixed with herbs, marinated chicken, and trumpet mushrooms rubbed in spices. You can choose to order one of the three on a plate (with two salads and flatbread or lentils) or as a sandwich (on flatbread with one salad). All are served with thick, whole-milk yogurt and fermented chile paste.\u003c/p>\n\u003cfigure id=\"attachment_117472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-lamb1.jpg\" alt=\"Lamb Kebab Plate with served with homemade purple-cabbage sauerkraut, mashed red lentils, and pickles of fennel, carrot and celery.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb Kebab Plate with served with homemade purple-cabbage sauerkraut, mashed red lentils, and pickles of fennel, carrot and celery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two of us ordered almost everything on the menu. A lamb kebab plate with BN Ranch lamb from Bolinas was perfectly grilled to medium, ever-so-slightly pink, infused with herbs and spices, and served with homemade purple-cabbage sauerkraut (lightly fermented) and pickles of fennel, carrot and celery. Instead of flatbread, we ordered the mashed red lentils, an earthy gluten-free starch that goes well with the spiced meats.\u003c/p>\n\u003cfigure id=\"attachment_117465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117465\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-chicken.jpg\" alt=\"Chicken Kebab Plate, in a marinade of turmeric and other spices, grilled skin-on and served with flatbread, a raw carrot salad with caraway and mustard seeds and mashed beets.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Kebab Plate, in a marinade of turmeric and other spices, grilled skin-on and served with flatbread, a raw carrot salad with caraway and mustard seeds, and mashed beets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another plate had the chicken kebab, in a marinade of turmeric and other spices, grilled skin-on and served with a raw carrot salad with caraway and mustard seeds, and mashed beets. The leavened flatbread, homemade with identity-preserved whole grain from Central Milling in Logan, Utah, is briefly grilled as well, chewy and hearty, but light in texture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Both dishes were served with thick yogurt and spicy-salty fermented chile paste, best used combined. We ordered a third skewer, a la carte, of trumpet mushrooms, also turmeric-laden, big and meaty, and sweetly savory when grilled.\u003c/p>\n\u003cfigure id=\"attachment_117473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-trumpet-shrooms.jpg\" alt=\"Skewer of trumpet mushrooms.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skewer of trumpet mushrooms. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Portions aren’t huge, but neither are they small, and they’re quite satisfying in terms of both flavor and food combinations on the plate.\u003c/p>\n\u003cp>A non-alcoholic hibiscus punch was especially refreshing, tartly sweet, a spot-on pairing for the spice-driven food.\u003c/p>\n\u003cfigure id=\"attachment_117469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117469\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-hibiscus.jpg\" alt=\"Hibiscus punch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hibiscus punch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only quibble I had with the whole experience regards the meager wine list. There’s a Riesling, a Provencal rosé and a California Pinot Noir, all of which seem a bit randomly chosen, and all overpriced at $8 for a small glass, no matter how you do the math. And the server knew nothing whatsoever about the three wines available, which seemed odd, given all the thought that went into this restaurant. There are two beers on tap as well, Social Kitchen SKB Pilsner and Fort Point Villager IPA, at $5 a glass.\u003c/p>\n\u003cfigure id=\"attachment_117489\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg class=\"size-full wp-image-117489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-menu.jpg\" alt=\"The Kebabery menu.\" width=\"1632\" height=\"1224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The Kebabery menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space, which reminds me of the design version of an indoor-outdoor taqueria in Rosarito Beach, is gorgeous with its white tiles, wooden benches, and substantial, graceful wooden chairs imagined by California College of the Arts students.\u003c/p>\n\u003cfigure id=\"attachment_117512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-interior3.jpg\" alt=\"Interior space at The Kebabery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior space at The Kebabery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We didn’t make it to the TCHO chocolate pudding, but it seems likely that we will be back to try it, kids in tow.\u003c/p>\n\u003cfigure id=\"attachment_117474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-exterior1.jpg\" alt=\"The Kebabery exterior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kebabery exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thekebaberyoakland.com/\" target=\"_blank\">\u003cstrong>The Kebabery\u003c/strong>\u003c/a>\u003cbr>\n4201 Market St.\u003cbr>\nOakland, CA 94608 [\u003ca href=\"https://goo.gl/ys0Rki\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 922-1601\u003cbr>\nHours: Thu-Mon, 5-9pm; closed Tue and Wed\u003cbr>\nPrice Range: $$ ($15 kebab plates; $12 kebab sandwiches)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thekebabery_oakland/\" target=\"_blank\">@thekebabery_oakland\u003c/a>\u003c/p>\n\n",
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"title": "Camino Team Opens The Kebabery in Oakland’s Longfellow Neighborhood | KQED",
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"headline": "Camino Team Opens The Kebabery in Oakland’s Longfellow Neighborhood",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I pulled up in front of \u003ca href=\"http://www.thekebaberyoakland.com/\" target=\"_blank\">The Kebabery\u003c/a> on Market at 42nd Street in Oakland, there were no signs of life behind the wide garage-door storefront. And then, like magic, the door rolled up at 5pm to reveal the cheery, light-bathed kitchen staffed with folks prepping for the night.\u003c/p>\n\u003cp>Russell Moore, one of the most celebrated chefs on the east side of the bay (\u003ca href=\"http://www.caminorestaurant.com/\" target=\"_blank\">Camino\u003c/a>, Chez Panisse) has just opened this pretty shop with his partner and wife Allison Hopelain and new collaborator Brian Crookes, in Oakland’s Longfellow neighborhood. Moore is best known for his open-fire grilling at Camino, and The Kebabery amplifies that theme with a small menu of kebabs: currently, lamb, chicken, and trumpet mushrooms; which you can order on skewers or in a sandwich of homemade flatbread.\u003c/p>\n\u003cfigure id=\"attachment_117463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117463\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-chef-cooks.jpg\" alt=\"Chef/Owner Russell Moore (left) Chef Traci Matsumoto-Esteban (2nd from left), Brian Crookes (far right).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef/Owner Russell Moore (left), Chef Traci Matsumoto-Esteban (2nd from left), Brian Crookes (far right). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before you complain about the prices, which \u003ca href=\"https://www.yelp.com/biz/the-kebabery-oakland\" target=\"_blank\">Yelpers\u003c/a> are already doing in force just two weeks in, go to consider that everything on the menu is organic. If that matters to you, and perhaps you even try to shop organic, then the price bump makes sense. And beyond being organic, this compact menu proudly highlights the (mostly) local purveyors featured in every dish, including farms Tomatero and Mariquita in Watsonville, Straus Creamery in Petaluma, Giusto’s (for flour, also in Petaluma), and Napa Whole Spice in Napa, for the seasonings that go into the marinades and rubs. In my estimation, the quality is evident in the flavor-saturated, intensely focused food. So, $15 for a kebab, two salads, and homemade flatbread, including tip, isn’t as outrageous as it sounds, at least not in these parts.\u003c/p>\n\u003cfigure id=\"attachment_117470\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117470\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-interior.jpg\" alt=\"The Kebabery interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kebabery interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The less transparent part of the pricing structure involves the no-tipping policy. Many Bay Area restaurants have jumped on the trend of adding a service charge to the bill to boost the pay-grade of woefully under-valued restaurant staff. But this is the first restaurant I’ve encountered that doesn’t state that percentage on the bill. Rather, the flat price simply includes a tip. It will be interesting to see how this plays out in the local scene; I think most people want to see a breakdown of what they’re paying, especially at a counter-service place such as The Kebabery. But the public will, no doubt, weigh in on this.\u003c/p>\n\u003cfigure id=\"attachment_117507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-menu-wall.jpg\" alt=\"Kebabery menu on the wall at the counter.\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-117507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kebabery menu on the wall at the counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117466\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-cooks.jpg\" alt=\"Kebabery chef and staff preparing dishes in the open kitchen.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kebabery chef and staff preparing dishes in the open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now about the food, which is the reason to go. There are three kebab options: ground lamb mixed with herbs, marinated chicken, and trumpet mushrooms rubbed in spices. You can choose to order one of the three on a plate (with two salads and flatbread or lentils) or as a sandwich (on flatbread with one salad). All are served with thick, whole-milk yogurt and fermented chile paste.\u003c/p>\n\u003cfigure id=\"attachment_117472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-lamb1.jpg\" alt=\"Lamb Kebab Plate with served with homemade purple-cabbage sauerkraut, mashed red lentils, and pickles of fennel, carrot and celery.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb Kebab Plate with served with homemade purple-cabbage sauerkraut, mashed red lentils, and pickles of fennel, carrot and celery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two of us ordered almost everything on the menu. A lamb kebab plate with BN Ranch lamb from Bolinas was perfectly grilled to medium, ever-so-slightly pink, infused with herbs and spices, and served with homemade purple-cabbage sauerkraut (lightly fermented) and pickles of fennel, carrot and celery. Instead of flatbread, we ordered the mashed red lentils, an earthy gluten-free starch that goes well with the spiced meats.\u003c/p>\n\u003cfigure id=\"attachment_117465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117465\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-chicken.jpg\" alt=\"Chicken Kebab Plate, in a marinade of turmeric and other spices, grilled skin-on and served with flatbread, a raw carrot salad with caraway and mustard seeds and mashed beets.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Kebab Plate, in a marinade of turmeric and other spices, grilled skin-on and served with flatbread, a raw carrot salad with caraway and mustard seeds, and mashed beets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another plate had the chicken kebab, in a marinade of turmeric and other spices, grilled skin-on and served with a raw carrot salad with caraway and mustard seeds, and mashed beets. The leavened flatbread, homemade with identity-preserved whole grain from Central Milling in Logan, Utah, is briefly grilled as well, chewy and hearty, but light in texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Both dishes were served with thick yogurt and spicy-salty fermented chile paste, best used combined. We ordered a third skewer, a la carte, of trumpet mushrooms, also turmeric-laden, big and meaty, and sweetly savory when grilled.\u003c/p>\n\u003cfigure id=\"attachment_117473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-trumpet-shrooms.jpg\" alt=\"Skewer of trumpet mushrooms.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skewer of trumpet mushrooms. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Portions aren’t huge, but neither are they small, and they’re quite satisfying in terms of both flavor and food combinations on the plate.\u003c/p>\n\u003cp>A non-alcoholic hibiscus punch was especially refreshing, tartly sweet, a spot-on pairing for the spice-driven food.\u003c/p>\n\u003cfigure id=\"attachment_117469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117469\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-hibiscus.jpg\" alt=\"Hibiscus punch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hibiscus punch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only quibble I had with the whole experience regards the meager wine list. There’s a Riesling, a Provencal rosé and a California Pinot Noir, all of which seem a bit randomly chosen, and all overpriced at $8 for a small glass, no matter how you do the math. And the server knew nothing whatsoever about the three wines available, which seemed odd, given all the thought that went into this restaurant. There are two beers on tap as well, Social Kitchen SKB Pilsner and Fort Point Villager IPA, at $5 a glass.\u003c/p>\n\u003cfigure id=\"attachment_117489\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg class=\"size-full wp-image-117489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-menu.jpg\" alt=\"The Kebabery menu.\" width=\"1632\" height=\"1224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The Kebabery menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space, which reminds me of the design version of an indoor-outdoor taqueria in Rosarito Beach, is gorgeous with its white tiles, wooden benches, and substantial, graceful wooden chairs imagined by California College of the Arts students.\u003c/p>\n\u003cfigure id=\"attachment_117512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-interior3.jpg\" alt=\"Interior space at The Kebabery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior space at The Kebabery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We didn’t make it to the TCHO chocolate pudding, but it seems likely that we will be back to try it, kids in tow.\u003c/p>\n\u003cfigure id=\"attachment_117474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-exterior1.jpg\" alt=\"The Kebabery exterior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kebabery exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thekebaberyoakland.com/\" target=\"_blank\">\u003cstrong>The Kebabery\u003c/strong>\u003c/a>\u003cbr>\n4201 Market St.\u003cbr>\nOakland, CA 94608 [\u003ca href=\"https://goo.gl/ys0Rki\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 922-1601\u003cbr>\nHours: Thu-Mon, 5-9pm; closed Tue and Wed\u003cbr>\nPrice Range: $$ ($15 kebab plates; $12 kebab sandwiches)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thekebabery_oakland/\" target=\"_blank\">@thekebabery_oakland\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Burritos Spots South of San Francisco",
"title": "Bay Area Bites Guide to 5 Favorite Burritos Spots South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Perfect for satisfying late night munchies or just chowing down whenever the craving for Mexican food on-the-go may hit, burritos are well-loved in the Bay Area. A countless number of taquerias serve up this inexpensive dish of grilled meat, beans and rice melded in perfect harmony with a variety of condiments inside a warm tortilla. And while San Francisco's Mission District may be home to some of the country’s best burritos, there are a great number of popular restaurants just south of the city serving up equally praise-worthy burritos. Whether you’re looking for perfectly cooked carne asada or a gargantuan burrito, this list features five favorite burrito spots south of San Francisco. In addition to these south of SF restaurants, be sure to check out this \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/01/09/13-burritos-to-eat-in-the-bay-area/\" target=\"_blank\">Bay Area Bite’s Burrito Guide\u003c/a> for an extensive list of burrito spots across the Bay Area. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_117286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito.jpg\" alt=\"A Cali-burrito with carne asada at Angelou’s Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Cali-burrito with carne asada at Angelou’s Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in downtown San Jose among a number of other contenders for great burritos, \u003cstrong>Angelou’s Mexican Grill\u003c/strong> sets itself apart with their unique burrito creations and late night weekend hours. The small counter-service restaurant has a menu of standard taqueria fare and was recently crowned by locals as serving the best burrito in San Jose. Angelou’s most popular item is a creation typically found in Southern California taquerias. The California burrito replaces the traditional rice with crispy French fries and includes your choice of meat, cheese, guacamole, pico de gallo, and lettuce all wrapped in a flour tortilla and finished on a flat top grill for a warm and crunchy shell. The result is a delicious, gut-busting combination of flavors and textures. To make things even better, Angelou’s offers two special hot sauces, a chile de arbol-style salsa, and a salsa verde to add a touch of spice and flavor to their already delicious burritos.\u003c/p>\n\u003cfigure id=\"attachment_117285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor.jpg\" alt=\"A super burrito with al pastor at Angelou’s Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with al pastor at Angelou’s Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrill.jpg\" alt=\"Inside Angelou’s Mexican Grill in downtown San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Angelou’s Mexican Grill in downtown San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://angelousmexicangrill.com/\" target=\"_blank\">\u003cstrong>Angelou's Mexican Grill\u003c/strong>\u003c/a>\u003cbr>\n21 N 2nd St. [\u003ca href=\"https://goo.gl/JLhD1c\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 971-2287\u003cbr>\nHours: Mon-Thu 9am- 10pm; Fri 9am-12am; Sat 11am-12am; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AngelousMexicanGrill/\" target=\"_blank\">Angelou’s Mexican Grill\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117298\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel.jpg\" alt=\"A vegetable and falafel burrito at Taqueria La Cumbre.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A vegetable and falafel burrito at Taqueria La Cumbre. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the original \u003cstrong>Taqueria La Cumbre\u003c/strong> is located in the Mission District of San Francisco, home to arguably the best burritos in the country, a second location in downtown San Mateo allows you to enjoy the Mission-style burrito without having to travel into the city for your burrito craving. Taqueria La Cumbre’s burritos have been featured on numerous food and travel programs and it is easy to see why. The grilled chicken fajita burritos are a must-have for any first visit. The sweet red bell peppers and caramelized onions are a delicious contrast to the bites of smoky chargrilled chicken. For vegetarian burrito enthusiasts, Taqueria La Cumbre has you covered. The fajita vegetable burrito is a delicious medley of sauteed bell peppers, zucchini, onions, carrots, and mushrooms, with cashews for tasty crunch. Also on the menu is a twist on the vegetarian fajita burrito with crunchy falafel mixed into the sauteed vegetable filling.\u003c/p>\n\u003cfigure id=\"attachment_117296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita.jpg\" alt=\"A grilled chicken fajita burrito at Taqueria La Cumbre in San Mateo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled chicken fajita burrito at Taqueria La Cumbre in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter.jpg\" alt=\"Inside Taqueria La Cumbre in San Mateo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Taqueria La Cumbre in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.taquerialacumbre.com/\" target=\"_blank\">\u003cstrong>Taqueria La Cumbre\u003c/strong>\u003c/a>\u003cbr>\n28 N B St. [\u003ca href=\"https://goo.gl/K4JiNa\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Mateo, CA 94401\u003cbr>\nPh: (650) 344-8989\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri 11am-9:30pm; Sat 11am-9pm; Sun 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Taqueria-La-Cumbre-499624926744818/\" target=\"_blank\">Taqueria La Cumbre\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TLaCumbre\" target=\"_blank\">@TLaCumbre\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito.jpg\" alt=\"A grilled fish burrito at Sancho’s Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled fish burrito at Sancho’s Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A relative newcomer to the number of established Mexican restaurants in the area, \u003cstrong>Sancho’s Taqueria\u003c/strong> has quickly branched out to a number of San Francisco Peninsula locations including a mobile taco truck. The insides of the brick and mortar locations are painted in a combination of vibrant colors and decorated with Mexican folk art providing a festive backdrop while you enjoy the tasty food. Sancho’s is best known for their Baja-style fish tacos and sweet and savory carnitas burritos. The popular Baja fish tacos are also served as a tasty burrito with grilled or fried white fish, zesty pico de gallo, rice, beans and a sweet and smoky chipotle mayonnaise.\u003c/p>\n\u003cfigure id=\"attachment_117292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada.jpg\" alt=\"A super burrito with carne asada at Sancho’s Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117292\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at Sancho’s Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaCounter.jpg\" alt=\"Inside Sancho’s Taqueria in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sancho’s Taqueria in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sanchostaqueria.com/\" target=\"_blank\">\u003cstrong>Sancho's Taqueria\u003c/strong>\u003c/a>\u003cbr>\n491 Lytton Ave. [\u003ca href=\"https://goo.gl/U2U3O2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-8226\u003cbr>\nHours: Mon-Sat 10:30am-9pm; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SanchosTaqueria.PaloAlto/\" target=\"_blank\">Sancho’s Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada.jpg\" alt=\"A super burrito with carne asada at La Costena Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at La Costena Mexican Grill.\u003cbr> \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A longtime favorite in Mountain View, \u003cstrong>La Costena Mexican Grill\u003c/strong> began as a small counter within a Mexican grocery store. The taqueria now operates in a brick-and-mortar location where they build custom burritos from an extensive menu. First-time visitors may be overwhelmed by the number of meat options presented to them but can take comfort in knowing whether they opt for, the sweet and spicy chicken mole or the tender and juicy carne asada, they’ve made a winning choice. La Costena also offers their burritos is several different sizes: chico, regular and super. What La Costena considers a regular burrito is quite hefty compared to the standard burrito and the next size up is a massive super burrito prepared from two large tortillas layered end-to-end. Perhaps it’s no surprise that La Costena broke the Guinness World Record in 1997 for the world’s largest burrito.\u003c/p>\n\u003cfigure id=\"attachment_117289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole.jpg\" alt=\"A chicken mole burrito at La Costena Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken mole burrito at La Costena Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrill.jpg\" alt=\"Inside La Costena Mexican Grill in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside La Costena Mexican Grill in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.costena.com/\" target=\"_blank\">\u003cstrong>La Costena Mexican Grill\u003c/strong>\u003c/a>\u003cbr>\n235 E Middlefield Rd #1a [\u003ca href=\"https://goo.gl/950Pg8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 967-0507\u003cbr>\nHours: Mon-Sun 8am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lacostena.loves.burritos/?ref=br_rs\" target=\"_blank\">La Costena\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LaCostenaCA\" target=\"_blank\">@LaCostenaCA\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoAsada.jpg\" alt=\"A super burrito with carne asada at Taqueria Eduardo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at Taqueria Eduardo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Taqueria Eduardo,\u003c/strong> a quaint taqueria tucked in the corner of an unassuming shopping center is \u003cem>the\u003c/em> spot to enjoy large, inexpensive burritos and other Mexican specialties. The location has only a handful of tables since the open kitchen takes up the majority of the interior space. Yet, don’t let the small casual environment deter you from enjoying some of the best carne asada around. Shaved thin and caramelized on a hot flat top grill, the tender and savory steak melts in your mouth while ample dollops of guacamole and sour cream add a creamy and cool contrast to the spiced beef. If you’d rather just enjoy a tasty and hearty serving of rice and beans in your burrito, the massive super vegetarian burrito with generous portions of guacamole, rice, and beans, is a great value.\u003c/p>\n\u003cfigure id=\"attachment_117295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie.jpg\" alt=\"A super veggie burrito at Taqueria Eduardo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super veggie burrito at Taqueria Eduardo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoCounter.jpg\" alt=\"Inside Taqueria Eduardo in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Taqueria Eduardo in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-eduardo-san-jose-2\" target=\"_blank\">\u003cstrong>Taqueria Eduardo\u003c/strong>\u003c/a>\u003cbr>\n3123 Williamsburg Dr. [\u003ca href=\"https://goo.gl/CFFtmK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95117\u003cbr>\nPh: (408) 374-9764\u003cbr>\nHours: Mon-Sun 9am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taqueria-Eduardo/120810037931833\" target=\"_blank\">Taqueria Eduardo\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/01/09/13-burritos-to-eat-in-the-bay-area/\" target=\"_blank\">\u003cstrong>More South Bay Burrito and Mexican Food Options from Bay Area Bites\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://burritozilla.com/\" target=\"_blank\">Iguana's\u003c/a> (San Jose): Home to the famous \"burritozilla,\" Iguana's was featured on Travel Channel's \u003cem>Man v. Food\u003c/em> for its five-pound monster burrito. Can you take it down? Or, if you'd rather a more reasonable sized meal, the family recipe al pastor keeps people coming back for many smaller bites.\u003c/li>\n\u003cli>\u003ca href=\"http://www.diadepesca.net/\" target=\"_blank\">Dia di Pesca\u003c/a> (San Jose): It's right there in the name: this place does seafood right. The specialty is fish tacos, but it didn't expand from a food stand to a brick-and-mortar restaurant on the basis of one dish. The burritos are also delicious, with local and sustainably-sourced ingredients inside -- including sliced cucumbers and grilled peppers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.itslabamba.com/about\" target=\"_blank\">Taqueria La Bamba\u003c/a> (Mountain View): Since the 1980s, La Bamba has been a South Bay staple. At one point it had three locations, but was forced to move from its original spot and consolidate. The food, though, hasn't lost any of its luster. The restaurant offers both Mexican and Salvadoran food. You come for the fresh tortillas and salsa. You stay because you're too full to leave.\u003c/li>\n\u003cul>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/22/bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants/\" target=\"_blank\">Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Whether you’re looking for perfectly cooked carne asada or a gargantuan burrito, this list features five favorite spots for burritos south of San Francisco.",
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"description": "Whether you’re looking for perfectly cooked carne asada or a gargantuan burrito, this list features five favorite spots for burritos south of San Francisco.",
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"headline": "Bay Area Bites Guide to 5 Favorite Burritos Spots South of San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Perfect for satisfying late night munchies or just chowing down whenever the craving for Mexican food on-the-go may hit, burritos are well-loved in the Bay Area. A countless number of taquerias serve up this inexpensive dish of grilled meat, beans and rice melded in perfect harmony with a variety of condiments inside a warm tortilla. And while San Francisco's Mission District may be home to some of the country’s best burritos, there are a great number of popular restaurants just south of the city serving up equally praise-worthy burritos. Whether you’re looking for perfectly cooked carne asada or a gargantuan burrito, this list features five favorite burrito spots south of San Francisco. In addition to these south of SF restaurants, be sure to check out this \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/01/09/13-burritos-to-eat-in-the-bay-area/\" target=\"_blank\">Bay Area Bite’s Burrito Guide\u003c/a> for an extensive list of burrito spots across the Bay Area. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_117286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito.jpg\" alt=\"A Cali-burrito with carne asada at Angelou’s Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Cali-burrito with carne asada at Angelou’s Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in downtown San Jose among a number of other contenders for great burritos, \u003cstrong>Angelou’s Mexican Grill\u003c/strong> sets itself apart with their unique burrito creations and late night weekend hours. The small counter-service restaurant has a menu of standard taqueria fare and was recently crowned by locals as serving the best burrito in San Jose. Angelou’s most popular item is a creation typically found in Southern California taquerias. The California burrito replaces the traditional rice with crispy French fries and includes your choice of meat, cheese, guacamole, pico de gallo, and lettuce all wrapped in a flour tortilla and finished on a flat top grill for a warm and crunchy shell. The result is a delicious, gut-busting combination of flavors and textures. To make things even better, Angelou’s offers two special hot sauces, a chile de arbol-style salsa, and a salsa verde to add a touch of spice and flavor to their already delicious burritos.\u003c/p>\n\u003cfigure id=\"attachment_117285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor.jpg\" alt=\"A super burrito with al pastor at Angelou’s Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with al pastor at Angelou’s Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrill.jpg\" alt=\"Inside Angelou’s Mexican Grill in downtown San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Angelou’s Mexican Grill in downtown San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://angelousmexicangrill.com/\" target=\"_blank\">\u003cstrong>Angelou's Mexican Grill\u003c/strong>\u003c/a>\u003cbr>\n21 N 2nd St. [\u003ca href=\"https://goo.gl/JLhD1c\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 971-2287\u003cbr>\nHours: Mon-Thu 9am- 10pm; Fri 9am-12am; Sat 11am-12am; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AngelousMexicanGrill/\" target=\"_blank\">Angelou’s Mexican Grill\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117298\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel.jpg\" alt=\"A vegetable and falafel burrito at Taqueria La Cumbre.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A vegetable and falafel burrito at Taqueria La Cumbre. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the original \u003cstrong>Taqueria La Cumbre\u003c/strong> is located in the Mission District of San Francisco, home to arguably the best burritos in the country, a second location in downtown San Mateo allows you to enjoy the Mission-style burrito without having to travel into the city for your burrito craving. Taqueria La Cumbre’s burritos have been featured on numerous food and travel programs and it is easy to see why. The grilled chicken fajita burritos are a must-have for any first visit. The sweet red bell peppers and caramelized onions are a delicious contrast to the bites of smoky chargrilled chicken. For vegetarian burrito enthusiasts, Taqueria La Cumbre has you covered. The fajita vegetable burrito is a delicious medley of sauteed bell peppers, zucchini, onions, carrots, and mushrooms, with cashews for tasty crunch. Also on the menu is a twist on the vegetarian fajita burrito with crunchy falafel mixed into the sauteed vegetable filling.\u003c/p>\n\u003cfigure id=\"attachment_117296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita.jpg\" alt=\"A grilled chicken fajita burrito at Taqueria La Cumbre in San Mateo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled chicken fajita burrito at Taqueria La Cumbre in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter.jpg\" alt=\"Inside Taqueria La Cumbre in San Mateo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Taqueria La Cumbre in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.taquerialacumbre.com/\" target=\"_blank\">\u003cstrong>Taqueria La Cumbre\u003c/strong>\u003c/a>\u003cbr>\n28 N B St. [\u003ca href=\"https://goo.gl/K4JiNa\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Mateo, CA 94401\u003cbr>\nPh: (650) 344-8989\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri 11am-9:30pm; Sat 11am-9pm; Sun 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Taqueria-La-Cumbre-499624926744818/\" target=\"_blank\">Taqueria La Cumbre\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TLaCumbre\" target=\"_blank\">@TLaCumbre\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito.jpg\" alt=\"A grilled fish burrito at Sancho’s Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled fish burrito at Sancho’s Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A relative newcomer to the number of established Mexican restaurants in the area, \u003cstrong>Sancho’s Taqueria\u003c/strong> has quickly branched out to a number of San Francisco Peninsula locations including a mobile taco truck. The insides of the brick and mortar locations are painted in a combination of vibrant colors and decorated with Mexican folk art providing a festive backdrop while you enjoy the tasty food. Sancho’s is best known for their Baja-style fish tacos and sweet and savory carnitas burritos. The popular Baja fish tacos are also served as a tasty burrito with grilled or fried white fish, zesty pico de gallo, rice, beans and a sweet and smoky chipotle mayonnaise.\u003c/p>\n\u003cfigure id=\"attachment_117292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada.jpg\" alt=\"A super burrito with carne asada at Sancho’s Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117292\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at Sancho’s Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaCounter.jpg\" alt=\"Inside Sancho’s Taqueria in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sancho’s Taqueria in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sanchostaqueria.com/\" target=\"_blank\">\u003cstrong>Sancho's Taqueria\u003c/strong>\u003c/a>\u003cbr>\n491 Lytton Ave. [\u003ca href=\"https://goo.gl/U2U3O2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-8226\u003cbr>\nHours: Mon-Sat 10:30am-9pm; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SanchosTaqueria.PaloAlto/\" target=\"_blank\">Sancho’s Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada.jpg\" alt=\"A super burrito with carne asada at La Costena Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at La Costena Mexican Grill.\u003cbr> \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A longtime favorite in Mountain View, \u003cstrong>La Costena Mexican Grill\u003c/strong> began as a small counter within a Mexican grocery store. The taqueria now operates in a brick-and-mortar location where they build custom burritos from an extensive menu. First-time visitors may be overwhelmed by the number of meat options presented to them but can take comfort in knowing whether they opt for, the sweet and spicy chicken mole or the tender and juicy carne asada, they’ve made a winning choice. La Costena also offers their burritos is several different sizes: chico, regular and super. What La Costena considers a regular burrito is quite hefty compared to the standard burrito and the next size up is a massive super burrito prepared from two large tortillas layered end-to-end. Perhaps it’s no surprise that La Costena broke the Guinness World Record in 1997 for the world’s largest burrito.\u003c/p>\n\u003cfigure id=\"attachment_117289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole.jpg\" alt=\"A chicken mole burrito at La Costena Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken mole burrito at La Costena Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrill.jpg\" alt=\"Inside La Costena Mexican Grill in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside La Costena Mexican Grill in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.costena.com/\" target=\"_blank\">\u003cstrong>La Costena Mexican Grill\u003c/strong>\u003c/a>\u003cbr>\n235 E Middlefield Rd #1a [\u003ca href=\"https://goo.gl/950Pg8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 967-0507\u003cbr>\nHours: Mon-Sun 8am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lacostena.loves.burritos/?ref=br_rs\" target=\"_blank\">La Costena\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LaCostenaCA\" target=\"_blank\">@LaCostenaCA\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoAsada.jpg\" alt=\"A super burrito with carne asada at Taqueria Eduardo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at Taqueria Eduardo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Taqueria Eduardo,\u003c/strong> a quaint taqueria tucked in the corner of an unassuming shopping center is \u003cem>the\u003c/em> spot to enjoy large, inexpensive burritos and other Mexican specialties. The location has only a handful of tables since the open kitchen takes up the majority of the interior space. Yet, don’t let the small casual environment deter you from enjoying some of the best carne asada around. Shaved thin and caramelized on a hot flat top grill, the tender and savory steak melts in your mouth while ample dollops of guacamole and sour cream add a creamy and cool contrast to the spiced beef. If you’d rather just enjoy a tasty and hearty serving of rice and beans in your burrito, the massive super vegetarian burrito with generous portions of guacamole, rice, and beans, is a great value.\u003c/p>\n\u003cfigure id=\"attachment_117295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie.jpg\" alt=\"A super veggie burrito at Taqueria Eduardo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super veggie burrito at Taqueria Eduardo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoCounter.jpg\" alt=\"Inside Taqueria Eduardo in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Taqueria Eduardo in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-eduardo-san-jose-2\" target=\"_blank\">\u003cstrong>Taqueria Eduardo\u003c/strong>\u003c/a>\u003cbr>\n3123 Williamsburg Dr. [\u003ca href=\"https://goo.gl/CFFtmK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95117\u003cbr>\nPh: (408) 374-9764\u003cbr>\nHours: Mon-Sun 9am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taqueria-Eduardo/120810037931833\" target=\"_blank\">Taqueria Eduardo\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/01/09/13-burritos-to-eat-in-the-bay-area/\" target=\"_blank\">\u003cstrong>More South Bay Burrito and Mexican Food Options from Bay Area Bites\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://burritozilla.com/\" target=\"_blank\">Iguana's\u003c/a> (San Jose): Home to the famous \"burritozilla,\" Iguana's was featured on Travel Channel's \u003cem>Man v. Food\u003c/em> for its five-pound monster burrito. Can you take it down? Or, if you'd rather a more reasonable sized meal, the family recipe al pastor keeps people coming back for many smaller bites.\u003c/li>\n\u003cli>\u003ca href=\"http://www.diadepesca.net/\" target=\"_blank\">Dia di Pesca\u003c/a> (San Jose): It's right there in the name: this place does seafood right. The specialty is fish tacos, but it didn't expand from a food stand to a brick-and-mortar restaurant on the basis of one dish. The burritos are also delicious, with local and sustainably-sourced ingredients inside -- including sliced cucumbers and grilled peppers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.itslabamba.com/about\" target=\"_blank\">Taqueria La Bamba\u003c/a> (Mountain View): Since the 1980s, La Bamba has been a South Bay staple. At one point it had three locations, but was forced to move from its original spot and consolidate. The food, though, hasn't lost any of its luster. The restaurant offers both Mexican and Salvadoran food. You come for the fresh tortillas and salsa. You stay because you're too full to leave.\u003c/li>\n\u003cul>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/22/bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants/\" target=\"_blank\">Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 12 Classic American Fried Chicken Spots in Oakland and Berkeley",
"title": "Bay Area Bites Guide to 12 Classic American Fried Chicken Spots in Oakland and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Though many cuisines have versions of fried chicken, not the least of which is the karaage found on virtually every Japanese restaurant menu in the U.S., the style that is the focus of this guide has its genesis in West African cooking traditions that first became rooted in the American South by way of enslaved African and African-American people. Chicken was a delicacy before World War II because of its relatively high cost; however, its fried incarnation was forever commodified in the U.S. by a colonel who shall remained unnamed, when his small fast-food franchise expanded rapidly through the United States in the 1950s and ‘60s. But take heart. There are plenty of local chefs still doing the tradition justice.\u003c/p>\n\u003cp>In 1961, \u003ca href=\"http://www.gainesvilletimes.com/archives/21373/\" target=\"_blank\">the city of Gainesville, Georgia, passed an ordinance\u003c/a> that made it illegal to eat fried chicken with anything but your hands, including a knife and fork. As recently as 2009, a 91-year-old woman was nearly arrested for trying to subvert the law. Here in the Bay Area, we’re for freedom of choice. \u003c/p>\n\u003cp>In terms of recipes, I’ll go out on a limb and say: Simplest is best. The fewer the ingredients, the better, no matter what the pedigree of your bird. The 12 spots recommended here are divided into three categories: \u003cstrong>Down Home\u003c/strong>, \u003cstrong>Fancy\u003c/strong> and \u003cstrong>With Waffles\u003c/strong>. The Down Home group, as might be expected, has the highest number of entries, while the three “fancy” spots aren’t formal so much as they are trendy and upscale. And yet, they’ve all devoted significant energy to developing an homage to this timeless dish. The With Waffles category speaks for itself, and it’s the one genre for which time of day doesn’t matter. You can get waffles with your chicken for any meal these restaurants happen to be serving.\u003c/p>\n\u003cp>Proceed with gusto, and without thoughts of LDL cholesterol. You have many choices in Oakland and Berkeley, alone. \u003c/p>\n\u003ch2>Down Home\u003c/h2>\n\u003cfigure id=\"attachment_117236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg\" alt=\"Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>, a downtown Berkeley mainstay, is one of two restaurants I recommend for fried chicken that doesn’t give diners a choice of dark meat. The kitchen sticks strictly to boneless breast meat, coated thoroughly (but not over-laden) with egg and flour and deep-fried. The Louisiana twist comes out in the sides: sweet potatoes mashed with ginger and vanilla, slightly spicy and dessert-like, and smoky tasso ham (pork shoulder) cream gravy. Crisp steamed green beans save this dish from over-the-top decadence. Quick frying in very hot oil seals in the juices of the white meat. A bonus is that this is a dish that kids who don’t like bones in their meat will enjoy, especially with a side of hushpuppies and honey butter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">\u003cstrong>Angeline’s Louisiana Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2261 Shattuck Ave. [\u003ca href=\"https://goo.gl/ns8xUH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon, 5:30-9:30pm; Tue-Thu, 11:30am-9pm; Fri-Sat, 11:am-10pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Angelines-Louisiana-Kitchen-286623082447/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/916489/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.99)\u003c/p>\n\u003cfigure id=\"attachment_117241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg\" alt=\"Lady Esther's has a way with homestyle fried chicken.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lady Esther's has a way with homestyle fried chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">Lady Esther’s\u003c/a> is the newest entry to the East Bay fried chicken scene, but only technically. Louisiana-born Esther Clay owned and operated her namesake Lady Esther’s at various locations in Oakland from the late 1960s to the early 1990s, where she served such cultural luminaries as James Baldwin and Diana Ross. Her daughter Deimentrius, who made her own name at Southern Café (which she’s no longer affiliated with) carries on her mother’s proud legacy, serving a full Louisiana menu that includes resplendent fried chicken. The main seasonings on my perfectly flaky three pieces of skin-on dark meat were salt and pepper, straight-up, and I chose sides I thought would highlight the chicken’s spot-on simplicity: mac and cheese, collard greens and stewed cabbage, the greens kicked up with a bit of pepper vinegar. Each plate is cooked to order (and enough for at least two people), so be patient. It travels fine, but the only reason to get it to go is to pair it with a nice Cabernet Franc or IPA (the restaurant doesn’t serve alcohol), but otherwise it’s never better than just out of the fryer. Lady Esther’s caters to the downtown business crowd, so if you’re there for lunch, sweet tea is an appropriate substitute.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">\u003cstrong>Lady Esther’s Original Southern Café\u003c/strong>\u003c/a>\u003cbr>\n300 Frank Ogawa Plaza [\u003ca href=\"https://goo.gl/CmHEJq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon-Fri, 11am-6pm; closed Sat-Sun\u003cbr>\nPrice Range: $$ Fried chicken ($17.99)\u003c/p>\n\u003cfigure id=\"attachment_117239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg\" alt=\"Fried chicken with grits and eggs at Oakland's Lois the Pie Queen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken with grits and eggs at Oakland's Lois the Pie Queen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">Lois the Pie Queen\u003c/a>, the storied restaurant in north Oakland adjacent to the burgeoning Lorin District in south Berkeley, had its heyday in the and 1970s and '80s, evidenced by the glamorous photos of international celebrities on the walls, most of them personally autographed. The original location on Sacramento Street was founded by Lois Cleveland Davis, and moved to its current location in the early 1970s. It’s now run by Davis’ son, Chris, and her granddaughter, Margot. Because the restaurant also does a brisk waffle business, it might’ve ended up in the With Waffles category of this guide, but I went with Down Home because of the kitchen’s way with homemade biscuits, eggs and grits. So, yes, fried chicken for breakfast. Come when you’re not in a hurry because sometimes the wait for chicken fried on the spot is a bit long. But it’s worth it for a traditional Southern breakfast, gussied up with fried chicken, soaked in seasoned milk, skin on, then simply flour-battered and deep-fried. Ask for all-dark meat, which is moister than the white, and extra butter for those grits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">\u003cstrong>Lois the Pie Queen\u003c/strong>\u003c/a>\u003cbr>\n851 60th St. [\u003ca href=\"https://goo.gl/rVmv6E\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94704\u003cbr>\nPh: (510) 658-5616\u003cbr>\nHours: Mon-Fri, 8am-2pm; Sat, 7am-3pm; Sun 7am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Lois-The-Pie-Queen-118166941529472/\" target=\"_blank\">Lois the Pie Queen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.50)\u003c/p>\n\u003cfigure id=\"attachment_117238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg\" alt=\"Fried chicken lunch at Southern Cafe on MacArthur in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken lunch at Southern Café on MacArthur in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">Southern Café\u003c/a>, perhaps the most classic of all the places on this list for its easy, Sunday dining-room ambiance, gracious service, and confident way with fried chicken. There’s a branch out in Antioch now, but the Oakland flagship is a magical spot for a big family gathering or an important business lunch. It’s not fancy, or even upscale, particularly, but it’s elegant in its way, with a focus on attentive service and general friendliness. And it shares with other restaurants in the “down home” category an affinity for generous portions. Rice and gravy comes as a side on all chicken plates, and you can choose two additional sides as well. I hit the jackpot with mac and cheese and stewed collards.\u003c/p>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">\u003cstrong>Southern Café\u003c/strong>\u003c/a>\u003cbr>\n2000 MacArthur Blvd. [\u003ca href=\"https://goo.gl/KOPNVZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 336-2013\u003cbr>\nHours: Wed-Sat, 11am-9pm; Sun, 1-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouthernCafe2000\" target=\"_blank\">Southern Café\u003c/a>\u003cbr>\nPrice Range: $$ Southern fried chicken ($19.50)\u003c/p>\n\u003cfigure id=\"attachment_117242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg\" alt=\"Minnesota fried chicken at Stella Nonna in Berkeley.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minnesota fried chicken at Stella Nonna in Berkeley. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m ashamed to admit that I know virtually nothing about Minnesota—but apparently, Minnesotans know about fried chicken. \u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">Stella Nonna\u003c/a>, somewhat of a sleeper of a restaurant in north Berkeley, has an Italian name and a Midwestern soul. Among the Minnesota specialties on the large menu is fried chicken. Here’s the hitch: It’s only offered on Wednesday nights. So plan ahead and don’t fail to order this masterpiece of frying, with intricately secret-spiced breading, served with a pile of greens and creamy mashed potatoes with dark gravy. The chicken was so good that I left thinking I should probably try other dishes on the menu, knowing I likely never would, unless I end up back there on a non-Wednesday.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">\u003cstrong>Stella Nonna\u003c/strong>\u003c/a>\u003cbr>\n1407 San Pablo Ave. [\u003ca href=\"https://goo.gl/LVAXh3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94602\u003cbr>\nPh: (510) 524-3400\u003cbr>\nHours: Wed-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Stella-Nonna-195437967192425/\" target=\"_blank\">Stella Nonna\u003c/a>\u003cbr>\nPrice Range: $$ Minnesota fried chicken ($17.50)\u003c/p>\n\u003cfigure id=\"attachment_117233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg\" alt=\"A heaping plate of fried chicken and fixins at Touch of Soul in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A heaping plate of fried chicken and fixins at Touch of Soul in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a tiny cheat to include \u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">Touch of Soul\u003c/a> in a fried chicken guide to Berkeley and Oakland because it’s officially in Emeryville, but if you think of borders as arbitrary, it makes perfect sense, given that this little gem of a restaurant is on the main drag of San Pablo as you head south through Oakland. It deserves its place on the list for value, alone. For $13.39, you get a plate that I daresay would feed three people, a half-chicken, in fact. But I wouldn’t recommend it if it weren’t also delicious, which it is. There are many sides to choose from, and I can never pass up stuffing, so I ordered a carb-loaded dinner that also included mashed potatoes and gravy and long-cooked collards. The restaurant has a nominal wine list, so it’s beer or soft drinks for the win. \u003c/p>\n\u003cp>\u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">\u003cstrong>Touch of Soul\u003c/strong>\u003c/a>\u003cbr>\n4336 San Pablo Ave. [\u003ca href=\"https://goo.gl/hSymiw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 595-1227\u003cbr>\nHours: Tue-Sat, 11:30am-10pm; Sun, 11:30am-9pm\u003cbr>\nPrice Range: $$ Chicken fried dinner ($13.39)\u003c/p>\n\u003ch2>Fancy\u003c/h2>\n\u003cfigure id=\"attachment_117240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg\" alt=\"Hopscotch's fried chicken with baked beans and coleslaw.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hopscotch's fried chicken with baked beans and coleslaw. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of Uptown Oakland’s most beloved restaurants is \u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">Hopscotch\u003c/a>, which has a menu of local ingredients combined in surprising ways that always work, often with a Japanese bent. While I excluded karaage from this list, Hopscotch certainly makes the cut because the concept is classic American-fried. You don’t know there’s anything else going on until you take a bite and sense a hint of ginger in the batter, and the sides of baked beans and pickled purple cabbage don’t give away the secret. Furthermore, you can buy a whole bucket of fried chicken to go (eight pieces for $30)! The icing on the cake is the craft cocktail list, with choices for any time of day. I had the Y Tu Mamá with mescal, St. George’s chili vodka, cynar and grapefruit juice, and found it to be a sumptuous midday repast.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2016/04/21/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch/\" target=\"_blank\">Watch Hopscotch featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">\u003cstrong>Hopscotch\u003c/strong>\u003c/a>\u003cbr>\n1915 San Pablo Ave. [\u003ca href=\"https://goo.gl/eyRI1S\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 788-6217\u003cbr>\nHours: Mon-Thu, 11:30am-3pm and 5-10pm; Fri, 11:30am-3pm and 5-11pm; Sat, 10:30am-3pm and 5-11pm; Sun, 10:30am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hopscotchoak/\" target=\"_blank\">Hopscotch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/scotch1rock?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/scotch1rock/\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk fried chicken ($19, lunch; $23 dinner)\u003c/p>\n\u003cfigure id=\"attachment_117235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg\" alt=\"Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The throughline at \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie’s\u003c/a> is Caribbean, and there isn’t a dish on the menu that doesn’t sing with flavor. The space, in Swan’s Market in Old Oakland, is also among the most joyful in town, with easygoing servers who know their food. Order a pickle plate and the salt fish and ackee for the table, then settle in for the four-piece fried chicken dinner, which is enough for a family of four, especially if you order other dishes. No dithering over sides here: The exquisitely fried chicken comes with potato salad, field greens with lemon, and killer homemade hot sauce. Boom. Get a carafe of inexpensive rosé to share and sit outside and people-watch to your heart’s content. This is one of the best dining experiences in the Bay Area.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/11/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo/\" target=\"_blank\">Watch Miss Ollie’s featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">\u003cstrong>Miss Ollie’s\u003c/strong>\u003c/a>\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/asyiDY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 298-6188\u003cbr>\nHours: Tue-Thu, 11:30am-2pm and 5:30-9pm; Fri, 11:30am-2pm and 5:30-10:30pm; Sat, noon-3pm and 5:30-10pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/49984092/\" target=\"_blank\">@MissOllies\u003c/a>\u003cbr>\nPrice Range: $$$ Miss Ollie’s skillet-fried chicken ($24)\u003c/p>\n\u003cfigure id=\"attachment_117232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg\" alt=\"A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What on earth is fried chicken doing on the menu of an Italian restaurant best known for its wood-fired pizza? After you taste \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo’s\u003c/a> version, you’ll surely say, “Why not?” The secret, and the way it remains in the wheelhouse of “Italian,” is in the salsa rossa served on top. A bright tomato and pepper sauce traditionally used for bollito misto, it’s also just right with fried poultry, as it happens, especially the buttermilk-breaded variety. The chicken isn’t on the menu every night, but it usually makes an appearance several times a week. Because the pizzas here are not to be missed, I recommend ordering a plate of fried chicken, when available, to share with the table. Trust me, it works.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2011/10/07/pizzaiolo-restaurant-info/\" target=\"_blank\">Watch Pizzaiolo featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a>\u003cbr>\n5008 Telegraph Ave. [\u003ca href=\"https://goo.gl/JbYbcm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-4888\u003cbr>\nHours: Mon-Thu, 8:30am-noon and 5:30-10pm; Fri, 8am-noon and 5:30-10:30pm; Sat, 9am-1pm and 5:30-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pizzaiolo-143284572386104/\" target=\"_blank\">Pizzaiolo\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzaioloakland\" target=\"_blank\">@pizzaioloakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pizzaiolooakland/\" target=\"_blank\">@pizzaiolooakland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried Hoffman Farms chicken ($29)\u003c/p>\n\u003ch2>With Waffles\u003c/h2>\n\u003cfigure id=\"attachment_117234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg\" alt=\"Chicken and Waffles at Aunt Mary's Cafe in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and Waffles at Aunt Mary's Cafe in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since \u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">Aunt Mary’s Café\u003c/a> moved across the street and north two blocks from its original space on Telegraph Avenue in Temescal, its focus has shifted exclusively to breakfast, lunch and weekend brunch, but the whole place has a kind of constant “brunch” ambiance. While it still has a decidedly Southern feel, it’s also got a local Oaktown vibe with super-casual-cum-professional servers who seem to be plugged in to their largely regular clientele—and a general air of leisure, the precise variety of which you want when you’re truly breakfasting or practicing the art of brunch. Aunt Mary’s fried chicken is of the “with waffle” variety, and it’s the second of two places on this list I recommend as white-meat-only, in part for the accompanying yeasted grits waffle. Light and airy, yet coarsely textured, this is one of the best waffles in all of the Bay Area. And you can get it savory-leaning with sage gravy or with agave syrup (maple syrup for an extra $2). But I digress. The chicken is a thin (perhaps pounded) breast, coasted with a beguiling breading rumored to include potato chips. I couldn’t get confirmation from the kitchen, but my server seemed confident about this proclamation, and my first bite confirmed it: crunchy, salty, dense without being heavy. The platter is served with a steak knife stabbed through the chicken like a culinary crime scene—or maybe a big T-bone. The dish fills the whole plate, and it’s almost a given that you’ll have leftovers. \u003c/p>\n\u003cp>\u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">\u003cstrong>Aunt Mary’s Café\u003c/strong>\u003c/a>\u003cbr>\n4640 Telegraph Ave. [\u003ca href=\"https://goo.gl/QPNgKp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-9227\u003cbr>\nHours: Daily, 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Aunt-Marys-Cafe-Temescal/210868242267494\" target=\"_blank\">Aunt Mary’s Café - Temescal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/auntmaryscafe\" target=\"_blank\">@auntmaryscafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/813/\" target=\"_blank\">Aunt Mary’s Café\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken and grits waffle ($14.50)\u003c/p>\n\u003cfigure id=\"attachment_117243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg\" alt=\"Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tanya Holland’s \u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> is the stuff chicken and waffle dreams are made of. Holland brings her French culinary training at Burgundy’s \u003ca href=\"http://lavarenne.com/about-la-varenne/\" target=\"_blank\">École de Cuisine La Varenne\u003c/a> to West Oakland in the form of New Soul food, which is so delicious that she may have well invented the term. The restaurant could’ve landed in any of the three categories on this list, but the chef’s ethereal cornmeal waffles tip the scale to the “with waffles” group. Crisp, golden, and light as air, the waffles are served with brown sugar butter and a brilliantly tart apple cider syrup, so the sweetness in the dish comes more from the butter than the syrup. The fried chicken is equally compelling, brined in a buttermilk bath before frying, and then finished in the oven. The only mistake you can make here is to arrive too late to get a table. It happens, especially on weekends, so plan ahead. It’s walk-in only.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\" target=\"_blank\">Watch Brown Sugar Kitchen featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy. [\u003ca href=\"https://goo.gl/a66U1f\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-SOUL\u003cbr>\nHours: Tue-Sat, 7am-3pm; Sun, 8am-3pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mstanyaholland/\" target=\"_blank\">@mstanyaholland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried chicken and cornmeal waffle ($18)\u003c/p>\n\u003cfigure id=\"attachment_117237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg\" alt=\"Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jack London Square’s \u003ca href=\"http://homeofchickenandwaffles.com/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a> is not a hipster spot. It’s where you go, both pre- and post-hangover, to fulfill a deep craving for enormous plates of fried chicken and crisp waffles loaded with butter and syrup. The left side of the restaurant is diner-style, while the right side, the bar end of the space, gets loud long before sunset with music and Embarcadero revelers, many of whom are headed to or from Yoshi’s for a concert. It’s the most utilitarian choice on this list. The kitchen does a huge volume, and service is often less than attentive, but the food does the job of fortifying you for a good long time.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://homeofchickenandwaffles.com/\" target=\"_blank\">\u003cstrong>Home of Chicken and Waffles\u003c/strong>\u003c/a>\u003cbr>\n44 Embarcadero West. [\u003ca href=\"https://goo.gl/m9OLCw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 836-4446\u003cbr>\nHours: Mon-Thu, 11am-midnight; Fri-Sat, 11am-4am; Sun, 11am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thehomeofchickenandwaffles\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/214910374/home-of-chicken-and-waffles/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nPrice Range: $-$$ Fried chicken and waffle dishes ($10.25-$15.25)\u003c/p>\n\n",
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"excerpt": "One of the most ubiquitous dishes of Americana, fried chicken is represented proudly in the East Bay restaurant scene.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Though many cuisines have versions of fried chicken, not the least of which is the karaage found on virtually every Japanese restaurant menu in the U.S., the style that is the focus of this guide has its genesis in West African cooking traditions that first became rooted in the American South by way of enslaved African and African-American people. Chicken was a delicacy before World War II because of its relatively high cost; however, its fried incarnation was forever commodified in the U.S. by a colonel who shall remained unnamed, when his small fast-food franchise expanded rapidly through the United States in the 1950s and ‘60s. But take heart. There are plenty of local chefs still doing the tradition justice.\u003c/p>\n\u003cp>In 1961, \u003ca href=\"http://www.gainesvilletimes.com/archives/21373/\" target=\"_blank\">the city of Gainesville, Georgia, passed an ordinance\u003c/a> that made it illegal to eat fried chicken with anything but your hands, including a knife and fork. As recently as 2009, a 91-year-old woman was nearly arrested for trying to subvert the law. Here in the Bay Area, we’re for freedom of choice. \u003c/p>\n\u003cp>In terms of recipes, I’ll go out on a limb and say: Simplest is best. The fewer the ingredients, the better, no matter what the pedigree of your bird. The 12 spots recommended here are divided into three categories: \u003cstrong>Down Home\u003c/strong>, \u003cstrong>Fancy\u003c/strong> and \u003cstrong>With Waffles\u003c/strong>. The Down Home group, as might be expected, has the highest number of entries, while the three “fancy” spots aren’t formal so much as they are trendy and upscale. And yet, they’ve all devoted significant energy to developing an homage to this timeless dish. The With Waffles category speaks for itself, and it’s the one genre for which time of day doesn’t matter. You can get waffles with your chicken for any meal these restaurants happen to be serving.\u003c/p>\n\u003cp>Proceed with gusto, and without thoughts of LDL cholesterol. You have many choices in Oakland and Berkeley, alone. \u003c/p>\n\u003ch2>Down Home\u003c/h2>\n\u003cfigure id=\"attachment_117236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg\" alt=\"Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>, a downtown Berkeley mainstay, is one of two restaurants I recommend for fried chicken that doesn’t give diners a choice of dark meat. The kitchen sticks strictly to boneless breast meat, coated thoroughly (but not over-laden) with egg and flour and deep-fried. The Louisiana twist comes out in the sides: sweet potatoes mashed with ginger and vanilla, slightly spicy and dessert-like, and smoky tasso ham (pork shoulder) cream gravy. Crisp steamed green beans save this dish from over-the-top decadence. Quick frying in very hot oil seals in the juices of the white meat. A bonus is that this is a dish that kids who don’t like bones in their meat will enjoy, especially with a side of hushpuppies and honey butter.\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.angelineskitchen.com/\" target=\"_blank\">\u003cstrong>Angeline’s Louisiana Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2261 Shattuck Ave. [\u003ca href=\"https://goo.gl/ns8xUH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon, 5:30-9:30pm; Tue-Thu, 11:30am-9pm; Fri-Sat, 11:am-10pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Angelines-Louisiana-Kitchen-286623082447/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/916489/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.99)\u003c/p>\n\u003cfigure id=\"attachment_117241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg\" alt=\"Lady Esther's has a way with homestyle fried chicken.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lady Esther's has a way with homestyle fried chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">Lady Esther’s\u003c/a> is the newest entry to the East Bay fried chicken scene, but only technically. Louisiana-born Esther Clay owned and operated her namesake Lady Esther’s at various locations in Oakland from the late 1960s to the early 1990s, where she served such cultural luminaries as James Baldwin and Diana Ross. Her daughter Deimentrius, who made her own name at Southern Café (which she’s no longer affiliated with) carries on her mother’s proud legacy, serving a full Louisiana menu that includes resplendent fried chicken. The main seasonings on my perfectly flaky three pieces of skin-on dark meat were salt and pepper, straight-up, and I chose sides I thought would highlight the chicken’s spot-on simplicity: mac and cheese, collard greens and stewed cabbage, the greens kicked up with a bit of pepper vinegar. Each plate is cooked to order (and enough for at least two people), so be patient. It travels fine, but the only reason to get it to go is to pair it with a nice Cabernet Franc or IPA (the restaurant doesn’t serve alcohol), but otherwise it’s never better than just out of the fryer. Lady Esther’s caters to the downtown business crowd, so if you’re there for lunch, sweet tea is an appropriate substitute.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">\u003cstrong>Lady Esther’s Original Southern Café\u003c/strong>\u003c/a>\u003cbr>\n300 Frank Ogawa Plaza [\u003ca href=\"https://goo.gl/CmHEJq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon-Fri, 11am-6pm; closed Sat-Sun\u003cbr>\nPrice Range: $$ Fried chicken ($17.99)\u003c/p>\n\u003cfigure id=\"attachment_117239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg\" alt=\"Fried chicken with grits and eggs at Oakland's Lois the Pie Queen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken with grits and eggs at Oakland's Lois the Pie Queen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">Lois the Pie Queen\u003c/a>, the storied restaurant in north Oakland adjacent to the burgeoning Lorin District in south Berkeley, had its heyday in the and 1970s and '80s, evidenced by the glamorous photos of international celebrities on the walls, most of them personally autographed. The original location on Sacramento Street was founded by Lois Cleveland Davis, and moved to its current location in the early 1970s. It’s now run by Davis’ son, Chris, and her granddaughter, Margot. Because the restaurant also does a brisk waffle business, it might’ve ended up in the With Waffles category of this guide, but I went with Down Home because of the kitchen’s way with homemade biscuits, eggs and grits. So, yes, fried chicken for breakfast. Come when you’re not in a hurry because sometimes the wait for chicken fried on the spot is a bit long. But it’s worth it for a traditional Southern breakfast, gussied up with fried chicken, soaked in seasoned milk, skin on, then simply flour-battered and deep-fried. Ask for all-dark meat, which is moister than the white, and extra butter for those grits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">\u003cstrong>Lois the Pie Queen\u003c/strong>\u003c/a>\u003cbr>\n851 60th St. [\u003ca href=\"https://goo.gl/rVmv6E\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94704\u003cbr>\nPh: (510) 658-5616\u003cbr>\nHours: Mon-Fri, 8am-2pm; Sat, 7am-3pm; Sun 7am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Lois-The-Pie-Queen-118166941529472/\" target=\"_blank\">Lois the Pie Queen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.50)\u003c/p>\n\u003cfigure id=\"attachment_117238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg\" alt=\"Fried chicken lunch at Southern Cafe on MacArthur in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken lunch at Southern Café on MacArthur in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">Southern Café\u003c/a>, perhaps the most classic of all the places on this list for its easy, Sunday dining-room ambiance, gracious service, and confident way with fried chicken. There’s a branch out in Antioch now, but the Oakland flagship is a magical spot for a big family gathering or an important business lunch. It’s not fancy, or even upscale, particularly, but it’s elegant in its way, with a focus on attentive service and general friendliness. And it shares with other restaurants in the “down home” category an affinity for generous portions. Rice and gravy comes as a side on all chicken plates, and you can choose two additional sides as well. I hit the jackpot with mac and cheese and stewed collards.\u003c/p>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">\u003cstrong>Southern Café\u003c/strong>\u003c/a>\u003cbr>\n2000 MacArthur Blvd. [\u003ca href=\"https://goo.gl/KOPNVZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 336-2013\u003cbr>\nHours: Wed-Sat, 11am-9pm; Sun, 1-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouthernCafe2000\" target=\"_blank\">Southern Café\u003c/a>\u003cbr>\nPrice Range: $$ Southern fried chicken ($19.50)\u003c/p>\n\u003cfigure id=\"attachment_117242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg\" alt=\"Minnesota fried chicken at Stella Nonna in Berkeley.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minnesota fried chicken at Stella Nonna in Berkeley. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m ashamed to admit that I know virtually nothing about Minnesota—but apparently, Minnesotans know about fried chicken. \u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">Stella Nonna\u003c/a>, somewhat of a sleeper of a restaurant in north Berkeley, has an Italian name and a Midwestern soul. Among the Minnesota specialties on the large menu is fried chicken. Here’s the hitch: It’s only offered on Wednesday nights. So plan ahead and don’t fail to order this masterpiece of frying, with intricately secret-spiced breading, served with a pile of greens and creamy mashed potatoes with dark gravy. The chicken was so good that I left thinking I should probably try other dishes on the menu, knowing I likely never would, unless I end up back there on a non-Wednesday.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">\u003cstrong>Stella Nonna\u003c/strong>\u003c/a>\u003cbr>\n1407 San Pablo Ave. [\u003ca href=\"https://goo.gl/LVAXh3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94602\u003cbr>\nPh: (510) 524-3400\u003cbr>\nHours: Wed-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Stella-Nonna-195437967192425/\" target=\"_blank\">Stella Nonna\u003c/a>\u003cbr>\nPrice Range: $$ Minnesota fried chicken ($17.50)\u003c/p>\n\u003cfigure id=\"attachment_117233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg\" alt=\"A heaping plate of fried chicken and fixins at Touch of Soul in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A heaping plate of fried chicken and fixins at Touch of Soul in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a tiny cheat to include \u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">Touch of Soul\u003c/a> in a fried chicken guide to Berkeley and Oakland because it’s officially in Emeryville, but if you think of borders as arbitrary, it makes perfect sense, given that this little gem of a restaurant is on the main drag of San Pablo as you head south through Oakland. It deserves its place on the list for value, alone. For $13.39, you get a plate that I daresay would feed three people, a half-chicken, in fact. But I wouldn’t recommend it if it weren’t also delicious, which it is. There are many sides to choose from, and I can never pass up stuffing, so I ordered a carb-loaded dinner that also included mashed potatoes and gravy and long-cooked collards. The restaurant has a nominal wine list, so it’s beer or soft drinks for the win. \u003c/p>\n\u003cp>\u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">\u003cstrong>Touch of Soul\u003c/strong>\u003c/a>\u003cbr>\n4336 San Pablo Ave. [\u003ca href=\"https://goo.gl/hSymiw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 595-1227\u003cbr>\nHours: Tue-Sat, 11:30am-10pm; Sun, 11:30am-9pm\u003cbr>\nPrice Range: $$ Chicken fried dinner ($13.39)\u003c/p>\n\u003ch2>Fancy\u003c/h2>\n\u003cfigure id=\"attachment_117240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg\" alt=\"Hopscotch's fried chicken with baked beans and coleslaw.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hopscotch's fried chicken with baked beans and coleslaw. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of Uptown Oakland’s most beloved restaurants is \u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">Hopscotch\u003c/a>, which has a menu of local ingredients combined in surprising ways that always work, often with a Japanese bent. While I excluded karaage from this list, Hopscotch certainly makes the cut because the concept is classic American-fried. You don’t know there’s anything else going on until you take a bite and sense a hint of ginger in the batter, and the sides of baked beans and pickled purple cabbage don’t give away the secret. Furthermore, you can buy a whole bucket of fried chicken to go (eight pieces for $30)! The icing on the cake is the craft cocktail list, with choices for any time of day. I had the Y Tu Mamá with mescal, St. George’s chili vodka, cynar and grapefruit juice, and found it to be a sumptuous midday repast.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2016/04/21/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch/\" target=\"_blank\">Watch Hopscotch featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">\u003cstrong>Hopscotch\u003c/strong>\u003c/a>\u003cbr>\n1915 San Pablo Ave. [\u003ca href=\"https://goo.gl/eyRI1S\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 788-6217\u003cbr>\nHours: Mon-Thu, 11:30am-3pm and 5-10pm; Fri, 11:30am-3pm and 5-11pm; Sat, 10:30am-3pm and 5-11pm; Sun, 10:30am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hopscotchoak/\" target=\"_blank\">Hopscotch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/scotch1rock?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/scotch1rock/\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk fried chicken ($19, lunch; $23 dinner)\u003c/p>\n\u003cfigure id=\"attachment_117235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg\" alt=\"Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The throughline at \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie’s\u003c/a> is Caribbean, and there isn’t a dish on the menu that doesn’t sing with flavor. The space, in Swan’s Market in Old Oakland, is also among the most joyful in town, with easygoing servers who know their food. Order a pickle plate and the salt fish and ackee for the table, then settle in for the four-piece fried chicken dinner, which is enough for a family of four, especially if you order other dishes. No dithering over sides here: The exquisitely fried chicken comes with potato salad, field greens with lemon, and killer homemade hot sauce. Boom. Get a carafe of inexpensive rosé to share and sit outside and people-watch to your heart’s content. This is one of the best dining experiences in the Bay Area.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/11/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo/\" target=\"_blank\">Watch Miss Ollie’s featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">\u003cstrong>Miss Ollie’s\u003c/strong>\u003c/a>\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/asyiDY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 298-6188\u003cbr>\nHours: Tue-Thu, 11:30am-2pm and 5:30-9pm; Fri, 11:30am-2pm and 5:30-10:30pm; Sat, noon-3pm and 5:30-10pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/49984092/\" target=\"_blank\">@MissOllies\u003c/a>\u003cbr>\nPrice Range: $$$ Miss Ollie’s skillet-fried chicken ($24)\u003c/p>\n\u003cfigure id=\"attachment_117232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg\" alt=\"A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What on earth is fried chicken doing on the menu of an Italian restaurant best known for its wood-fired pizza? After you taste \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo’s\u003c/a> version, you’ll surely say, “Why not?” The secret, and the way it remains in the wheelhouse of “Italian,” is in the salsa rossa served on top. A bright tomato and pepper sauce traditionally used for bollito misto, it’s also just right with fried poultry, as it happens, especially the buttermilk-breaded variety. The chicken isn’t on the menu every night, but it usually makes an appearance several times a week. Because the pizzas here are not to be missed, I recommend ordering a plate of fried chicken, when available, to share with the table. Trust me, it works.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2011/10/07/pizzaiolo-restaurant-info/\" target=\"_blank\">Watch Pizzaiolo featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a>\u003cbr>\n5008 Telegraph Ave. [\u003ca href=\"https://goo.gl/JbYbcm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-4888\u003cbr>\nHours: Mon-Thu, 8:30am-noon and 5:30-10pm; Fri, 8am-noon and 5:30-10:30pm; Sat, 9am-1pm and 5:30-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pizzaiolo-143284572386104/\" target=\"_blank\">Pizzaiolo\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzaioloakland\" target=\"_blank\">@pizzaioloakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pizzaiolooakland/\" target=\"_blank\">@pizzaiolooakland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried Hoffman Farms chicken ($29)\u003c/p>\n\u003ch2>With Waffles\u003c/h2>\n\u003cfigure id=\"attachment_117234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg\" alt=\"Chicken and Waffles at Aunt Mary's Cafe in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and Waffles at Aunt Mary's Cafe in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since \u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">Aunt Mary’s Café\u003c/a> moved across the street and north two blocks from its original space on Telegraph Avenue in Temescal, its focus has shifted exclusively to breakfast, lunch and weekend brunch, but the whole place has a kind of constant “brunch” ambiance. While it still has a decidedly Southern feel, it’s also got a local Oaktown vibe with super-casual-cum-professional servers who seem to be plugged in to their largely regular clientele—and a general air of leisure, the precise variety of which you want when you’re truly breakfasting or practicing the art of brunch. Aunt Mary’s fried chicken is of the “with waffle” variety, and it’s the second of two places on this list I recommend as white-meat-only, in part for the accompanying yeasted grits waffle. Light and airy, yet coarsely textured, this is one of the best waffles in all of the Bay Area. And you can get it savory-leaning with sage gravy or with agave syrup (maple syrup for an extra $2). But I digress. The chicken is a thin (perhaps pounded) breast, coasted with a beguiling breading rumored to include potato chips. I couldn’t get confirmation from the kitchen, but my server seemed confident about this proclamation, and my first bite confirmed it: crunchy, salty, dense without being heavy. The platter is served with a steak knife stabbed through the chicken like a culinary crime scene—or maybe a big T-bone. The dish fills the whole plate, and it’s almost a given that you’ll have leftovers. \u003c/p>\n\u003cp>\u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">\u003cstrong>Aunt Mary’s Café\u003c/strong>\u003c/a>\u003cbr>\n4640 Telegraph Ave. [\u003ca href=\"https://goo.gl/QPNgKp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-9227\u003cbr>\nHours: Daily, 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Aunt-Marys-Cafe-Temescal/210868242267494\" target=\"_blank\">Aunt Mary’s Café - Temescal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/auntmaryscafe\" target=\"_blank\">@auntmaryscafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/813/\" target=\"_blank\">Aunt Mary’s Café\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken and grits waffle ($14.50)\u003c/p>\n\u003cfigure id=\"attachment_117243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg\" alt=\"Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tanya Holland’s \u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> is the stuff chicken and waffle dreams are made of. Holland brings her French culinary training at Burgundy’s \u003ca href=\"http://lavarenne.com/about-la-varenne/\" target=\"_blank\">École de Cuisine La Varenne\u003c/a> to West Oakland in the form of New Soul food, which is so delicious that she may have well invented the term. The restaurant could’ve landed in any of the three categories on this list, but the chef’s ethereal cornmeal waffles tip the scale to the “with waffles” group. Crisp, golden, and light as air, the waffles are served with brown sugar butter and a brilliantly tart apple cider syrup, so the sweetness in the dish comes more from the butter than the syrup. The fried chicken is equally compelling, brined in a buttermilk bath before frying, and then finished in the oven. The only mistake you can make here is to arrive too late to get a table. It happens, especially on weekends, so plan ahead. It’s walk-in only.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\" target=\"_blank\">Watch Brown Sugar Kitchen featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy. [\u003ca href=\"https://goo.gl/a66U1f\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-SOUL\u003cbr>\nHours: Tue-Sat, 7am-3pm; Sun, 8am-3pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mstanyaholland/\" target=\"_blank\">@mstanyaholland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried chicken and cornmeal waffle ($18)\u003c/p>\n\u003cfigure id=\"attachment_117237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg\" alt=\"Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jack London Square’s \u003ca href=\"http://homeofchickenandwaffles.com/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a> is not a hipster spot. It’s where you go, both pre- and post-hangover, to fulfill a deep craving for enormous plates of fried chicken and crisp waffles loaded with butter and syrup. The left side of the restaurant is diner-style, while the right side, the bar end of the space, gets loud long before sunset with music and Embarcadero revelers, many of whom are headed to or from Yoshi’s for a concert. It’s the most utilitarian choice on this list. The kitchen does a huge volume, and service is often less than attentive, but the food does the job of fortifying you for a good long time.\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://homeofchickenandwaffles.com/\" target=\"_blank\">\u003cstrong>Home of Chicken and Waffles\u003c/strong>\u003c/a>\u003cbr>\n44 Embarcadero West. [\u003ca href=\"https://goo.gl/m9OLCw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 836-4446\u003cbr>\nHours: Mon-Thu, 11am-midnight; Fri-Sat, 11am-4am; Sun, 11am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thehomeofchickenandwaffles\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/214910374/home-of-chicken-and-waffles/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nPrice Range: $-$$ Fried chicken and waffle dishes ($10.25-$15.25)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mid-Market’s Kagawa-Ya Gives Udon the Spotlight",
"title": "Mid-Market’s Kagawa-Ya Gives Udon the Spotlight",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.\u003c/p>\n\u003cp>Has the Bay Area’s Ramen Moment cooled off yet? Judging by \u003ca href=\"http://mensho.tokyo/\" target=\"_blank\">Mensho Tokyo’s\u003c/a> nightly lines, the answer is clearly “no.” However, it just might be the opportune time for ramen’s Japanese noodle soup siblings, soba and udon, to at least deflect away a little of the fawning attention diners lavish upon ramen. After all, how much more densely concentrated pork fat broth can we all really handle?\u003c/p>\n\u003cp>Enter Mid-Market’s month-old \u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\">Kagawa-Ya\u003c/a>, a fast-casual concept that definitely isn’t the first udon specialist in San Francisco but certainly is the most high profile one to open. The mission is pretty clear. Kagawa-Ya wants to do for fast-casual udon what \u003ca href=\"https://www.souvlasf.com/\" target=\"_blank\">Souvla\u003c/a> has succeeded at for Greek wraps and salads, and \u003ca href=\"http://thebirdsf.com/\" target=\"_blank\">The Bird\u003c/a> is thriving within the fried chicken sandwich sector: find your niche, use the expected fresh and high-quality ingredients, serve it fast and win over the hearts of the Instagrammer set and neighborhood tech workers. \u003c/p>\n\u003cfigure id=\"attachment_117183\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-1-exterior.jpg\" alt=\"Kagawa-Ya exterior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya exterior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya isn’t quite to the top of the competitive fast-casual heap yet, both for its inconsistent bowls and spare, to the point of harsh, environs. The udon is meant to be comforting and satisfying. Meanwhile, the space comes across as austere, uncomfortable and awkwardly shaped. It’s not loveable. \u003c/p>\n\u003cp>Being attached to Uber’s new offices on Market Street and a block from the Twitter Building, the daytime foot traffic (it’s wisely closed after 7pm) is there to make Kagawa-Ya a hit. The curiosity in udon is most definitely abundant citywide, as well. Nobody will rave about Kagawa-Ya and nobody will strongly dislike it. It’ll succeed because, hey, it makes and ages its own noodles for two days, the food is served fast and The Market’s set-up is just too chaotic to be a frequent habit.\u003c/p>\n\u003cfigure id=\"attachment_117193\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-cold-udon.jpg\" alt=\"Kagawa-Ya's cold noodle option.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya's cold noodle option. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The leader of the udon pack is the cold option, with a strong sweet and umami soy broth demanding for a hefty squeeze of the accompanying lemon wedge. It’s delicate while simultaneously being comforting. Grated daikon and a soft yolk boiled egg are essentially the only garnishes. The bowl’s real highlight are the thick homemade noodles themselves, plump and bouncy, far more on the al dente side of the texture spectrum than the soft end, and benefit tremendously from the broth’s slightly chilled temperature.\u003c/p>\n\u003cfigure id=\"attachment_117184\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-beefudon.jpg\" alt=\"Niku (beef) Udon Soup\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Niku (beef) Udon Soup \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those noodles don’t lose their perkiness when heated in one of the four warm broths. The problem is everything else in the bowl. A braised hunk of beef in the Niku Udon proved dry and a challenge to cut; the almost clear broth bearing a vaguely beefy essence that begged for some Sriracha to give it life. Caramelized onions scattered about are the main redeeming feature of the ensemble.\u003c/p>\n\u003cfigure id=\"attachment_117191\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-squashudon.jpg\" alt=\"Kabocha squash udon soup.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kabocha squash udon soup. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A creamy kabocha squash broth had the same issues, being too vague and needing way more of the squash flavor to shine through. The flavors are restrained and the broth consistency too watery. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All in all, these are sensational noodles with timid broths. Japanese beef curry with carrots and onions gets translated into an udon soup broth as the other meat option. Vegetarians can also opt for the warm dashi-based Kitsune Udon. If you somehow end up at the udon specialist and don’t want udon, then there is a mushroom curry rice bowl, which I didn’t see ordered one time while watching about 50 diners stroll by during a recent weekday lunch rush.\u003c/p>\n\u003cfigure id=\"attachment_117187\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-3.jpg\" alt=\"Kagawa-Ya interior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the udon broths need attention, those noodles are proving to be special. Kagawa is a prefecture on Japan’s Shikoku Island, not tremendously far from Osaka. It’s considered Japan’s udon capital and Kagawa-Ya claims that the prefecture’s residents consume more than seven times the udon per capita than the national average. They love their udon. That’s why it’s the Mid-Market restaurant’s namesake and why Kagawa-Ya’s chef Sean Lim trained there to get the ultimate udon education at the source. It’s evident when you bite into the noodle and focus purely on that element.\u003c/p>\n\u003cp>Lim is from Honolulu originally but has worked at several San Francisco institutions, with his latest post being as a sous chef for The Palace Hotel. Seven blocks down Market Street, he’s working in a completely different type of operation and cooking a vastly different style of food than hotel banquet chicken and salmon.\u003c/p>\n\u003cfigure id=\"attachment_117186\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-2.jpg\" alt=\"Kagawa-Ya interior counter.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior counter. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya’s 30-foot high ceiling and prominent overhead bubble lamp chandelier in the dining area are the dominant design features, feeling like a corporate atrium lobby (Uber’s next door probably isn’t very different). Lots of natural light streams in but the distracting white floors, exposed concrete, and off-putting black metal stools and chairs are all the clichés of contemporary minimalist design that elicit complaints about acoustics and comfort. This might be too much architecture credit to give but the restaurant is exactly like a Frank Lloyd Wright house’s tiny door meets spacious living room philosophy. The kitchen and cash register area are claustrophobic with a low ceiling. Then you emerge in a massive communal space. It just all feels impersonal and trying to be trendy.\u003c/p>\n\u003cp>Most diners sit at a central raised reclaimed wood communal table, with a handful of lower tables scattered by the door and along the Market Street side wall where the street view is blocked by signs advertising udon to pedestrians (pro tip: get rid of the signs).\u003c/p>\n\u003cfigure id=\"attachment_117188\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-menu.jpg\" alt=\"Kagawa-Ya’s menu.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s menu. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll order one of the udons from the menus on monitors at the far end of the counter and have to scream that order since it’s hard to communicate over the glass barrier with cooks. The soup bowls are put together right in front of you and take just a couple of seconds to prepare. Who knew that udon can be served faster than burritos?\u003c/p>\n\u003cfigure id=\"attachment_117192\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-tempura.jpg\" alt=\"Kagawa-Ya’s tempura.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s tempura. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After being handed your soup, next up is the very unappetizing appearance of various tempuras under a heat lamp as a la carte sides at $1.50 each. Whether you choose shrimp or a curry sweet potato croquette, it’s fine fried food but seems more like filler than actually rounding out a meal. On the positive side, they’re grease-less and the batter isn’t too heavy (you can actually taste shrimp in the shrimp one, for example).\u003c/p>\n\u003cfigure id=\"attachment_117189\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-juice.jpg\" alt=\"Hawaiian fruit juices and sodas available at Kagawa-Ya.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Hawaiian fruit juices and sodas available at Kagawa-Ya. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one little quirk at Kagawa-Ya is the large roster of Hawaiian fruit juices and sodas available after the tempura. Who knew that udon and lilikoi juice were a match? They aren’t really (sugary juices don’t mesh with delicate noodles) but at least you can briefly think about that far-off Maui vacation during your lunch break.\u003c/p>\n\u003cp>Hopefully, Kagawa-Ya will punch up the flavor depth in the broths because the excellent noodles deserve them. Let’s root for a little bit more personality somewhere, maybe from a little more interior work or adjusting the ordering line so it doesn’t feel like you’re nudged up to the bathroom. \u003c/p>\n\u003cp>Prices are in line with what you’d expect (generally $11-13 a bowl). Then again, maybe that’s now a bargain per San Francisco standards. We’ll see how Kagawa-Ya develops. Despite opening hurdles, there is a lot of potential for the restaurant because udon really is poised to have its breakout at any moment and Kagawa-Ya seems determined to be the one responsible for a new noodle trend.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\">\u003cstrong>Kagawa-Ya Udon Noodle Company\u003c/strong>\u003c/a>\u003cbr>\n1455 Market St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://www.google.com/maps/place/Kagawa-Ya+Udon+Noodle+Company/@37.775882,-122.41797,16z/data=!4m5!3m4!1s0x0:0x53b3611f19bbc018!8m2!3d37.7758815!4d-122.4179697?hl=en-US\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 703-0995\u003cbr>\nHours: Mon-Fri, 11am-7pm, closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kagawayaudonSF/\" target=\"_blank\">Kagawa-Ya Udon Noodle Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kagawayaudon?lang=en\" target=\"_blank\">@KagawayaUdon\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kagawaya.udon/?hl=en\" target=\"_blank\">kagawaya.udon\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003c/p>\n\n",
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"excerpt": "Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.",
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"description": "Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.",
"title": "Mid-Market’s Kagawa-Ya Gives Udon the Spotlight | KQED",
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"headline": "Mid-Market’s Kagawa-Ya Gives Udon the Spotlight",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.\u003c/p>\n\u003cp>Has the Bay Area’s Ramen Moment cooled off yet? Judging by \u003ca href=\"http://mensho.tokyo/\" target=\"_blank\">Mensho Tokyo’s\u003c/a> nightly lines, the answer is clearly “no.” However, it just might be the opportune time for ramen’s Japanese noodle soup siblings, soba and udon, to at least deflect away a little of the fawning attention diners lavish upon ramen. After all, how much more densely concentrated pork fat broth can we all really handle?\u003c/p>\n\u003cp>Enter Mid-Market’s month-old \u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\">Kagawa-Ya\u003c/a>, a fast-casual concept that definitely isn’t the first udon specialist in San Francisco but certainly is the most high profile one to open. The mission is pretty clear. Kagawa-Ya wants to do for fast-casual udon what \u003ca href=\"https://www.souvlasf.com/\" target=\"_blank\">Souvla\u003c/a> has succeeded at for Greek wraps and salads, and \u003ca href=\"http://thebirdsf.com/\" target=\"_blank\">The Bird\u003c/a> is thriving within the fried chicken sandwich sector: find your niche, use the expected fresh and high-quality ingredients, serve it fast and win over the hearts of the Instagrammer set and neighborhood tech workers. \u003c/p>\n\u003cfigure id=\"attachment_117183\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-1-exterior.jpg\" alt=\"Kagawa-Ya exterior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya exterior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya isn’t quite to the top of the competitive fast-casual heap yet, both for its inconsistent bowls and spare, to the point of harsh, environs. The udon is meant to be comforting and satisfying. Meanwhile, the space comes across as austere, uncomfortable and awkwardly shaped. It’s not loveable. \u003c/p>\n\u003cp>Being attached to Uber’s new offices on Market Street and a block from the Twitter Building, the daytime foot traffic (it’s wisely closed after 7pm) is there to make Kagawa-Ya a hit. The curiosity in udon is most definitely abundant citywide, as well. Nobody will rave about Kagawa-Ya and nobody will strongly dislike it. It’ll succeed because, hey, it makes and ages its own noodles for two days, the food is served fast and The Market’s set-up is just too chaotic to be a frequent habit.\u003c/p>\n\u003cfigure id=\"attachment_117193\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-cold-udon.jpg\" alt=\"Kagawa-Ya's cold noodle option.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya's cold noodle option. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The leader of the udon pack is the cold option, with a strong sweet and umami soy broth demanding for a hefty squeeze of the accompanying lemon wedge. It’s delicate while simultaneously being comforting. Grated daikon and a soft yolk boiled egg are essentially the only garnishes. The bowl’s real highlight are the thick homemade noodles themselves, plump and bouncy, far more on the al dente side of the texture spectrum than the soft end, and benefit tremendously from the broth’s slightly chilled temperature.\u003c/p>\n\u003cfigure id=\"attachment_117184\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-beefudon.jpg\" alt=\"Niku (beef) Udon Soup\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Niku (beef) Udon Soup \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those noodles don’t lose their perkiness when heated in one of the four warm broths. The problem is everything else in the bowl. A braised hunk of beef in the Niku Udon proved dry and a challenge to cut; the almost clear broth bearing a vaguely beefy essence that begged for some Sriracha to give it life. Caramelized onions scattered about are the main redeeming feature of the ensemble.\u003c/p>\n\u003cfigure id=\"attachment_117191\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-squashudon.jpg\" alt=\"Kabocha squash udon soup.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kabocha squash udon soup. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A creamy kabocha squash broth had the same issues, being too vague and needing way more of the squash flavor to shine through. The flavors are restrained and the broth consistency too watery. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All in all, these are sensational noodles with timid broths. Japanese beef curry with carrots and onions gets translated into an udon soup broth as the other meat option. Vegetarians can also opt for the warm dashi-based Kitsune Udon. If you somehow end up at the udon specialist and don’t want udon, then there is a mushroom curry rice bowl, which I didn’t see ordered one time while watching about 50 diners stroll by during a recent weekday lunch rush.\u003c/p>\n\u003cfigure id=\"attachment_117187\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-3.jpg\" alt=\"Kagawa-Ya interior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the udon broths need attention, those noodles are proving to be special. Kagawa is a prefecture on Japan’s Shikoku Island, not tremendously far from Osaka. It’s considered Japan’s udon capital and Kagawa-Ya claims that the prefecture’s residents consume more than seven times the udon per capita than the national average. They love their udon. That’s why it’s the Mid-Market restaurant’s namesake and why Kagawa-Ya’s chef Sean Lim trained there to get the ultimate udon education at the source. It’s evident when you bite into the noodle and focus purely on that element.\u003c/p>\n\u003cp>Lim is from Honolulu originally but has worked at several San Francisco institutions, with his latest post being as a sous chef for The Palace Hotel. Seven blocks down Market Street, he’s working in a completely different type of operation and cooking a vastly different style of food than hotel banquet chicken and salmon.\u003c/p>\n\u003cfigure id=\"attachment_117186\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-2.jpg\" alt=\"Kagawa-Ya interior counter.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior counter. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya’s 30-foot high ceiling and prominent overhead bubble lamp chandelier in the dining area are the dominant design features, feeling like a corporate atrium lobby (Uber’s next door probably isn’t very different). Lots of natural light streams in but the distracting white floors, exposed concrete, and off-putting black metal stools and chairs are all the clichés of contemporary minimalist design that elicit complaints about acoustics and comfort. This might be too much architecture credit to give but the restaurant is exactly like a Frank Lloyd Wright house’s tiny door meets spacious living room philosophy. The kitchen and cash register area are claustrophobic with a low ceiling. Then you emerge in a massive communal space. It just all feels impersonal and trying to be trendy.\u003c/p>\n\u003cp>Most diners sit at a central raised reclaimed wood communal table, with a handful of lower tables scattered by the door and along the Market Street side wall where the street view is blocked by signs advertising udon to pedestrians (pro tip: get rid of the signs).\u003c/p>\n\u003cfigure id=\"attachment_117188\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-menu.jpg\" alt=\"Kagawa-Ya’s menu.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s menu. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll order one of the udons from the menus on monitors at the far end of the counter and have to scream that order since it’s hard to communicate over the glass barrier with cooks. The soup bowls are put together right in front of you and take just a couple of seconds to prepare. Who knew that udon can be served faster than burritos?\u003c/p>\n\u003cfigure id=\"attachment_117192\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-tempura.jpg\" alt=\"Kagawa-Ya’s tempura.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s tempura. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After being handed your soup, next up is the very unappetizing appearance of various tempuras under a heat lamp as a la carte sides at $1.50 each. Whether you choose shrimp or a curry sweet potato croquette, it’s fine fried food but seems more like filler than actually rounding out a meal. On the positive side, they’re grease-less and the batter isn’t too heavy (you can actually taste shrimp in the shrimp one, for example).\u003c/p>\n\u003cfigure id=\"attachment_117189\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-juice.jpg\" alt=\"Hawaiian fruit juices and sodas available at Kagawa-Ya.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Hawaiian fruit juices and sodas available at Kagawa-Ya. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one little quirk at Kagawa-Ya is the large roster of Hawaiian fruit juices and sodas available after the tempura. Who knew that udon and lilikoi juice were a match? They aren’t really (sugary juices don’t mesh with delicate noodles) but at least you can briefly think about that far-off Maui vacation during your lunch break.\u003c/p>\n\u003cp>Hopefully, Kagawa-Ya will punch up the flavor depth in the broths because the excellent noodles deserve them. Let’s root for a little bit more personality somewhere, maybe from a little more interior work or adjusting the ordering line so it doesn’t feel like you’re nudged up to the bathroom. \u003c/p>\n\u003cp>Prices are in line with what you’d expect (generally $11-13 a bowl). Then again, maybe that’s now a bargain per San Francisco standards. We’ll see how Kagawa-Ya develops. Despite opening hurdles, there is a lot of potential for the restaurant because udon really is poised to have its breakout at any moment and Kagawa-Ya seems determined to be the one responsible for a new noodle trend.\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://kagawayaudon.com/\" target=\"_blank\">\u003cstrong>Kagawa-Ya Udon Noodle Company\u003c/strong>\u003c/a>\u003cbr>\n1455 Market St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://www.google.com/maps/place/Kagawa-Ya+Udon+Noodle+Company/@37.775882,-122.41797,16z/data=!4m5!3m4!1s0x0:0x53b3611f19bbc018!8m2!3d37.7758815!4d-122.4179697?hl=en-US\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 703-0995\u003cbr>\nHours: Mon-Fri, 11am-7pm, closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kagawayaudonSF/\" target=\"_blank\">Kagawa-Ya Udon Noodle Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kagawayaudon?lang=en\" target=\"_blank\">@KagawayaUdon\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kagawaya.udon/?hl=en\" target=\"_blank\">kagawaya.udon\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A New Law Would Legalize Selling Home-Cooked Food in California",
"title": "A New Law Would Legalize Selling Home-Cooked Food in California",
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"content": "\u003cp>A few years back, Christina Nelson, an office manager and student, craved a more meaningful life. She soon joined the Slow Food movement in San Diego, and began to experiment with cooking local and sustainable meals prepared in traditional ways. Eventually, she learned how to make naturally leavened bread using locally milled whole grains. She loved the whole process and decided to make a career out of baking.\u003c/p>\n\u003cp>“It was something I’d always thought about as a kid, [that] it would be fun to run a café,” Nelson said. She landed a job working in a commercial bakery in Los Angeles, but the grueling commute from her new home in Orange County curtailed that dream. Deciding to make a go of it on her own, Nelson rented space in a shared commercial kitchen. But the hourly rental fees added up quickly during her 12-hour baking shifts, making for little, if any, profit.\u003c/p>\n\u003cp>Fortunately, Nelson could apply for a cottage food permit, thanks to a 2012 California \u003ca href=\"http://www.cdph.ca.gov/programs/pages/fdbcottagefood.aspx\">law\u003c/a> allowing home cooks to sell some non-perishable foods—granola, candies, baked goods—out of their home kitchens. The process that took months, and included an inspection visit from a local health regulator, and once she was permitted, she launched \u003ca href=\"https://www.demeterbread.com/about\">Demeter Bread and Pastry\u003c/a>, and began selling bread, cookies, and other baked goods at the Santa Ana farmers’ market.\u003c/p>\n\u003cp>Now, Nelson sees another business opportunity in selling hot, healthy, and locally sourced lunches at nearby business parks, but she can’t do that under the current law. But that could change. In February, California Assemblymember Eduardo Garcia \u003ca href=\"https://a56.asmdc.org/press-release/assemblymember-eduardo-garcia-introduces-bill-legalize-homemade-meal-sales\">introduced\u003c/a> the Homemade Food Legislation Act (AB 626), which would permit the sale of prepared meals and other foods from small-scale home kitchen operations. Last week, AB 626 \u003ca href=\"http://www.record-bee.com/lifestyle/20170427/bill-would-allow-home-cooks-to-sell-meals\">passed the state’s Health Committee\u003c/a> with a vote of 12-0, with three members abstaining; the full Assembly is set to vote on the bill before May 26.\u003c/p>\n\u003cp>And while Garcia hopes the bill can be an “important lever of economic empowerment for immigrant, minority, and other vulnerable communities,” it’s not without its opponents. The \u003ca href=\"http://www.theselc.org/cottage_food_laws\">Sustainable Economies Law Center\u003c/a> (SELC), the group that wrote the 2012 bill, worries that the new legislation could give \u003ca href=\"http://civileats.com/2015/08/10/josephine-com-wants-to-bring-the-sharing-economy-to-your-kitchen/\">web platforms like Josephine\u003c/a>, and others tech companies like it on the horizon, too much power over home cook.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Reducing Barriers for Marginalized Cooks\u003c/strong>\u003c/p>\n\u003cp>“Many of my constituents have expressed their concerns and frustrations trying to work in compliance with the existing, overly complicated cottage food laws,” said Garcia in a \u003ca href=\"https://a56.asmdc.org/press-release/assemblymember-eduardo-garcia-introduces-bill-legalize-homemade-meal-sales\">press release\u003c/a>. “This measure aims to knock down barriers and expand opportunities for marginalized populations who often lack access to the professional food world.”\u003c/p>\n\u003cp>Nelson, who has struggled to find the resources to expand her business beyond baked goods, hopes the legislation will allow her to have an additional source of income without a huge infusion of money. “It would make it a lot easier for me to expand without renting a commercial kitchen space.”\u003c/p>\n\u003cp>She is one of the state’s many home cooks, a significant percentage of whom are women and immigrants, who could benefit from the new legislation, which would legalize the small-scale sale of homemade foods like tamales and other hot foods. Last year, the hazards of participating in the informal food economy came to light when the story of Mariza Ruelas went viral. The Stockton mom of six was \u003ca href=\"http://www.latimes.com/local/lanow/la-me-ln-ceviche-selling-stockton-20161107-story.html\">threatened by authorities\u003c/a> for selling homemade ceviche through a private Facebook food swap group. Ruelas, no surprise, \u003ca href=\"https://drive.google.com/file/d/0B0Z_vVfobXaIZklfTDJpeDFTczA/view\">supports the new legislation\u003c/a>.\u003c/p>\n\u003cp>Angela Janus, executive director of \u003ca href=\"http://www.kesq.com/news/coachella-aims-to-open-a-sharekitchen/63035443\">ShareKitchen\u003c/a> and a consultant with the Coachella Valley Small Business Development Center, thinks the proposed law is great, especially if it means streamlining the permit process while empowering small business incubation for those who can’t operate legally under existing cottage food laws. When more people can legally start small food businesses at home, the idea goes, they’ll also have a legitimate stepping stone to successful catering or commercial food operations.\u003c/p>\n\u003cp>“There are a lot of traditional Hispanic foods being prepared in home kitchens and shared in local communities that are unregulated,” said Janus. She adds that the legislation could help to address current issues of safety, sanitation, equity, and zoning.\u003c/p>\n\u003cp>\u003cstrong>The Uberization of Homemade Food?\u003c/strong>\u003c/p>\n\u003cp>The homemade food legislation still has a long way to go. In its current form, it’s only a legislative declaration of intent or a “spot bill.” It doesn’t lay out any specifics about training requirements, or what the actual permit process and registration might look like.\u003c/p>\n\u003cfigure id=\"attachment_117102\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/170425-cottage-food-2-768x512.jpg\" alt=\"\" width=\"768\" height=\"512\" class=\"size-full wp-image-117102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/170425-cottage-food-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/170425-cottage-food-2-768x512-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/170425-cottage-food-2-768x512-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/170425-cottage-food-2-768x512-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/170425-cottage-food-2-768x512-520x347.jpg 520w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of \u003ca href=\"https://stories.josephine.com/\">Josephine\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>“Essentially, the bill seeks to create a new registration or permit process that would allow home cooks to sell directly to customers while complying with a series of health, safety, sanitation, and education guidelines,” said Matt Jorgensen, the co-CEO of Josephine, an online food sales platform headquartered in Oakland. Josephine sponsored the new legislation after cooks in several Bay Area cities selling meals through its site received \u003ca href=\"http://www.berkeleyside.com/2016/05/11/food-startup-josephine-pauses-east-bay-operations/\">cease-and-desist orders from health regulators last summer\u003c/a>. The company continues to operate in Oregon and Washington.\u003c/p>\n\u003cp>Josephine made the foray into the legislative process early last year, but the bill’s first iteration was killed on arrival, shot down by the \u003ca href=\"http://www.ccdeh.com/\">California Conference of Directors of Environmental Health\u003c/a> (CCDEH).\u003c/p>\n\u003cp>“We hadn’t worked with them to develop a policy. They told us that if there was going to be some sort of legitimization of this informal economy, then they needed to be part of it, and it needed to be a new permit process,” said Jorgensen.\u003c/p>\n\u003cp>Within months, the health regulators developed an ad hoc committee to develop the language of the legislation and permit process. At the same time, Josephine assembled a working group made up of home cooks, legal experts from the UCLA and Harvard Food Law Clinics, and other stakeholders including the California Food Policy Council, the Cottage Food Operator’s Association of America, and more.\u003c/p>\n\u003cp>Once the stakeholders were in place, Josephine’s representatives connected with Assemblymember Garcia, who had already expressed a desire to revisit homemade food laws as a way to develop his policy agenda of economic empowerment of minority populations.\u003c/p>\n\u003cp>Early on, Josephine also worked closely with SELC and Christina Oatfield, a policy director with the organization, who was a key architect of the 2012 Cottage Food Act. However, SELC recently stepped away from the new, expanded legislation, saying they were not comfortable with the potential \u003ca href=\"https://www.youtube.com/watch?v=xT6A3kWTsNM\">“Uberization” of food\u003c/a> posed by the participation of companies like Josephine.\u003c/p>\n\u003cp>According to Oatfield, SELC will only support further homemade food legislation if it \u003ca href=\"http://www.theselc.org/creating_community_owned_food_systems\">ensures\u003c/a> some form of community ownership of any web platforms involved in the sale of homemade foods. They’d like to see a provision that limits that ownership to cooks and/or eater-owned cooperatives, nonprofit organizations, or government agencies. The model they proposed is based on the way certified farmers’ markets are run in California.\u003c/p>\n\u003cp>“When you have a whole industry that’s operated by stakeholder groups—farmers, home cooks, nonprofit organization groups, local governments—it really changes the dynamic and changes the priorities for the industry—compared to tech companies that are for-profit and backed by venture capitalists out to make huge profits,” explained Oatfield.\u003c/p>\n\u003cp>It’s not yet clear how such a law would be enforced. It could be through individual court actions, or through a limit on the types of web platforms that receive permits from environmental health regulators at the county or city level.\u003c/p>\n\u003cp>What is clear is that a company like Josephine, as it’s currently structured, would not be allowed to operate legally under SELC’s proposal. At play, says Oatfield, are important questions about whether home cooks will be considered independent contractors, and whether they will have any protections under employment law. There are also questions about whether the cooks working with online platforms will be pressed to cook more food faster or with lower-quality ingredients, either of which could affect food safety.\u003c/p>\n\u003cp>“We don’t know what’s going to happen, but looking at other industries where tech has come in and shaken things up, we have a lot of reasons to be concerned,” added Oatfield.\u003c/p>\n\u003cp>“I like the idea of having an nonprofit or co-op model because our margins aren’t going to be big,” said Christina Nelson, the baker. Home kitchens aren’t set up to mass-produce, she points out. “It’s not like anyone is getting rich off of doing this in their home and if a for-profit company took a good chunk, it wouldn’t be worth doing.”\u003c/p>\n\u003cp>Last August, Jorgensen addressed some of these issues in a \u003ca href=\"https://blog.josephine.com/towards-a-more-sharing-economy-d06181092f81\">statement.\u003c/a> As he explained it, Josephine takes a 10 percent cut of a cook’s sales. In addition, Josephine has established a Cook Council to act as a communication bridge between the company and the cooks; a representative from the council holds a seat on Josephine’s Board of Directors.\u003c/p>\n\u003cp>Josephine co-CEO Charley Wang \u003ca href=\"https://blog.josephine.com/last-month-josephine-introduced-a-new-bill-that-would-allow-home-cooks-to-make-money-selling-food-9281a42616f8\">has argued\u003c/a> from the start that it’s possible for a for-profit tech company to empower and give agency to their providers rather than exploiting them for maximum output and profit. In exchange, cooks—some of whom lack the language and/or technology skills to market themselves—get an established platform that, in theory, gives access to the support and resources they need to sell their food to customers.\u003c/p>\n\u003cp>Others agree with Wang. A self-professed “great fan of cooperatives,” Peter Ruddock, a coordinator with \u003ca href=\"https://www.facebook.com/CalFPC/\">California Food Policy Council \u003c/a>and \u003ca href=\"https://www.slowfoodusa.org/slow-food-california\">Slow Food California\u003c/a>, says linking homemade food and cooperatives complicates the legislation without offering significant benefits. Furthermore, he says it was easy for Uber for commodify rides, which aren’t all that unique. It’ll be harder for a tech company to commodify homemade meals, which vary by geography, ingredients, and individual chefs.\u003c/p>\n\u003cp>Ultimately, Ruddock thinks we should welcome any opportunity to expand local food businesses. “This is one of many steps to reconnect with our food,” he said. “This [new homemade food legislation] is the next step in what is probably going to be a long-term process.”\u003c/p>\n\u003cp>In other states, some cooks have already turned to tech companies as support for their home cooking endeavors. In addition to Josephine, \u003ca href=\"http://www.cbc.ca/news/canada/toronto/mealsurfers-food-cooks-hungry-1.3312848\">Meal Surfers\u003c/a>, \u003ca href=\"http://la.eater.com/2015/10/7/9472893/delivery-app-mytable-cooks-local-meal-new\">MyTable\u003c/a>, and \u003ca href=\"http://umi.kitchen/\">Umi Kitchen\u003c/a> are hoping to engage home chefs in Los Angeles, New York, Toronto, and beyond.\u003c/p>\n\u003cp>And the benefits are tangible where it’s working. Take Ramona Chitrakar-Walson, who immigrated to the U.S. from Nepal. Now a mother of two living in Seattle, Washington, Chitrakar-Walson uses the Josephine site to sell authentic Nepalese meals to fellow immigrants from Nepal and other curious eaters. She’d considered joining a cooking club or selling momos (Nepali dumplings) at the local farmers’ market, but she balked at the start-up costs and paperwork involved in starting her own business. The ready-to-go tech platform has allowed her to focus on cooking meals for her home and connecting with the local community instead\u003c/p>\n\u003cp>“I wouldn’t have been able to start anything like this on my own,” said Chitrakar-Walson.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\nLeilani Clark is a freelance writer based in Santa Rosa, California. Her work has appeared in \u003cem>The North Bay Bohemian\u003c/em>, \u003cem>Made Local\u003c/em>, \u003cem>Shareable\u003c/em>, \u003cem>Yes, \u003c/em>\u003cem>The Orlando Weekly\u003c/em>, and \u003cem>The Sacramento News and Review\u003c/em>. She is a 2014 California Endowment Health Journalism Fellow through the USC Annenberg School of Communication.\u003c/p>\n\n",
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"nprByline": " \u003ca href=\"http://civileats.com/author/lclark/\">Leilani Clark\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a> ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A few years back, Christina Nelson, an office manager and student, craved a more meaningful life. She soon joined the Slow Food movement in San Diego, and began to experiment with cooking local and sustainable meals prepared in traditional ways. Eventually, she learned how to make naturally leavened bread using locally milled whole grains. She loved the whole process and decided to make a career out of baking.\u003c/p>\n\u003cp>“It was something I’d always thought about as a kid, [that] it would be fun to run a café,” Nelson said. She landed a job working in a commercial bakery in Los Angeles, but the grueling commute from her new home in Orange County curtailed that dream. Deciding to make a go of it on her own, Nelson rented space in a shared commercial kitchen. But the hourly rental fees added up quickly during her 12-hour baking shifts, making for little, if any, profit.\u003c/p>\n\u003cp>Fortunately, Nelson could apply for a cottage food permit, thanks to a 2012 California \u003ca href=\"http://www.cdph.ca.gov/programs/pages/fdbcottagefood.aspx\">law\u003c/a> allowing home cooks to sell some non-perishable foods—granola, candies, baked goods—out of their home kitchens. The process that took months, and included an inspection visit from a local health regulator, and once she was permitted, she launched \u003ca href=\"https://www.demeterbread.com/about\">Demeter Bread and Pastry\u003c/a>, and began selling bread, cookies, and other baked goods at the Santa Ana farmers’ market.\u003c/p>\n\u003cp>Now, Nelson sees another business opportunity in selling hot, healthy, and locally sourced lunches at nearby business parks, but she can’t do that under the current law. But that could change. In February, California Assemblymember Eduardo Garcia \u003ca href=\"https://a56.asmdc.org/press-release/assemblymember-eduardo-garcia-introduces-bill-legalize-homemade-meal-sales\">introduced\u003c/a> the Homemade Food Legislation Act (AB 626), which would permit the sale of prepared meals and other foods from small-scale home kitchen operations. Last week, AB 626 \u003ca href=\"http://www.record-bee.com/lifestyle/20170427/bill-would-allow-home-cooks-to-sell-meals\">passed the state’s Health Committee\u003c/a> with a vote of 12-0, with three members abstaining; the full Assembly is set to vote on the bill before May 26.\u003c/p>\n\u003cp>And while Garcia hopes the bill can be an “important lever of economic empowerment for immigrant, minority, and other vulnerable communities,” it’s not without its opponents. The \u003ca href=\"http://www.theselc.org/cottage_food_laws\">Sustainable Economies Law Center\u003c/a> (SELC), the group that wrote the 2012 bill, worries that the new legislation could give \u003ca href=\"http://civileats.com/2015/08/10/josephine-com-wants-to-bring-the-sharing-economy-to-your-kitchen/\">web platforms like Josephine\u003c/a>, and others tech companies like it on the horizon, too much power over home cook.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Reducing Barriers for Marginalized Cooks\u003c/strong>\u003c/p>\n\u003cp>“Many of my constituents have expressed their concerns and frustrations trying to work in compliance with the existing, overly complicated cottage food laws,” said Garcia in a \u003ca href=\"https://a56.asmdc.org/press-release/assemblymember-eduardo-garcia-introduces-bill-legalize-homemade-meal-sales\">press release\u003c/a>. “This measure aims to knock down barriers and expand opportunities for marginalized populations who often lack access to the professional food world.”\u003c/p>\n\u003cp>Nelson, who has struggled to find the resources to expand her business beyond baked goods, hopes the legislation will allow her to have an additional source of income without a huge infusion of money. “It would make it a lot easier for me to expand without renting a commercial kitchen space.”\u003c/p>\n\u003cp>She is one of the state’s many home cooks, a significant percentage of whom are women and immigrants, who could benefit from the new legislation, which would legalize the small-scale sale of homemade foods like tamales and other hot foods. Last year, the hazards of participating in the informal food economy came to light when the story of Mariza Ruelas went viral. The Stockton mom of six was \u003ca href=\"http://www.latimes.com/local/lanow/la-me-ln-ceviche-selling-stockton-20161107-story.html\">threatened by authorities\u003c/a> for selling homemade ceviche through a private Facebook food swap group. Ruelas, no surprise, \u003ca href=\"https://drive.google.com/file/d/0B0Z_vVfobXaIZklfTDJpeDFTczA/view\">supports the new legislation\u003c/a>.\u003c/p>\n\u003cp>Angela Janus, executive director of \u003ca href=\"http://www.kesq.com/news/coachella-aims-to-open-a-sharekitchen/63035443\">ShareKitchen\u003c/a> and a consultant with the Coachella Valley Small Business Development Center, thinks the proposed law is great, especially if it means streamlining the permit process while empowering small business incubation for those who can’t operate legally under existing cottage food laws. When more people can legally start small food businesses at home, the idea goes, they’ll also have a legitimate stepping stone to successful catering or commercial food operations.\u003c/p>\n\u003cp>“There are a lot of traditional Hispanic foods being prepared in home kitchens and shared in local communities that are unregulated,” said Janus. She adds that the legislation could help to address current issues of safety, sanitation, equity, and zoning.\u003c/p>\n\u003cp>\u003cstrong>The Uberization of Homemade Food?\u003c/strong>\u003c/p>\n\u003cp>The homemade food legislation still has a long way to go. In its current form, it’s only a legislative declaration of intent or a “spot bill.” It doesn’t lay out any specifics about training requirements, or what the actual permit process and registration might look like.\u003c/p>\n\u003cfigure id=\"attachment_117102\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/170425-cottage-food-2-768x512.jpg\" alt=\"\" width=\"768\" height=\"512\" class=\"size-full wp-image-117102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/170425-cottage-food-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/170425-cottage-food-2-768x512-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/170425-cottage-food-2-768x512-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/170425-cottage-food-2-768x512-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/170425-cottage-food-2-768x512-520x347.jpg 520w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of \u003ca href=\"https://stories.josephine.com/\">Josephine\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>“Essentially, the bill seeks to create a new registration or permit process that would allow home cooks to sell directly to customers while complying with a series of health, safety, sanitation, and education guidelines,” said Matt Jorgensen, the co-CEO of Josephine, an online food sales platform headquartered in Oakland. Josephine sponsored the new legislation after cooks in several Bay Area cities selling meals through its site received \u003ca href=\"http://www.berkeleyside.com/2016/05/11/food-startup-josephine-pauses-east-bay-operations/\">cease-and-desist orders from health regulators last summer\u003c/a>. The company continues to operate in Oregon and Washington.\u003c/p>\n\u003cp>Josephine made the foray into the legislative process early last year, but the bill’s first iteration was killed on arrival, shot down by the \u003ca href=\"http://www.ccdeh.com/\">California Conference of Directors of Environmental Health\u003c/a> (CCDEH).\u003c/p>\n\u003cp>“We hadn’t worked with them to develop a policy. They told us that if there was going to be some sort of legitimization of this informal economy, then they needed to be part of it, and it needed to be a new permit process,” said Jorgensen.\u003c/p>\n\u003cp>Within months, the health regulators developed an ad hoc committee to develop the language of the legislation and permit process. At the same time, Josephine assembled a working group made up of home cooks, legal experts from the UCLA and Harvard Food Law Clinics, and other stakeholders including the California Food Policy Council, the Cottage Food Operator’s Association of America, and more.\u003c/p>\n\u003cp>Once the stakeholders were in place, Josephine’s representatives connected with Assemblymember Garcia, who had already expressed a desire to revisit homemade food laws as a way to develop his policy agenda of economic empowerment of minority populations.\u003c/p>\n\u003cp>Early on, Josephine also worked closely with SELC and Christina Oatfield, a policy director with the organization, who was a key architect of the 2012 Cottage Food Act. However, SELC recently stepped away from the new, expanded legislation, saying they were not comfortable with the potential \u003ca href=\"https://www.youtube.com/watch?v=xT6A3kWTsNM\">“Uberization” of food\u003c/a> posed by the participation of companies like Josephine.\u003c/p>\n\u003cp>According to Oatfield, SELC will only support further homemade food legislation if it \u003ca href=\"http://www.theselc.org/creating_community_owned_food_systems\">ensures\u003c/a> some form of community ownership of any web platforms involved in the sale of homemade foods. They’d like to see a provision that limits that ownership to cooks and/or eater-owned cooperatives, nonprofit organizations, or government agencies. The model they proposed is based on the way certified farmers’ markets are run in California.\u003c/p>\n\u003cp>“When you have a whole industry that’s operated by stakeholder groups—farmers, home cooks, nonprofit organization groups, local governments—it really changes the dynamic and changes the priorities for the industry—compared to tech companies that are for-profit and backed by venture capitalists out to make huge profits,” explained Oatfield.\u003c/p>\n\u003cp>It’s not yet clear how such a law would be enforced. It could be through individual court actions, or through a limit on the types of web platforms that receive permits from environmental health regulators at the county or city level.\u003c/p>\n\u003cp>What is clear is that a company like Josephine, as it’s currently structured, would not be allowed to operate legally under SELC’s proposal. At play, says Oatfield, are important questions about whether home cooks will be considered independent contractors, and whether they will have any protections under employment law. There are also questions about whether the cooks working with online platforms will be pressed to cook more food faster or with lower-quality ingredients, either of which could affect food safety.\u003c/p>\n\u003cp>“We don’t know what’s going to happen, but looking at other industries where tech has come in and shaken things up, we have a lot of reasons to be concerned,” added Oatfield.\u003c/p>\n\u003cp>“I like the idea of having an nonprofit or co-op model because our margins aren’t going to be big,” said Christina Nelson, the baker. Home kitchens aren’t set up to mass-produce, she points out. “It’s not like anyone is getting rich off of doing this in their home and if a for-profit company took a good chunk, it wouldn’t be worth doing.”\u003c/p>\n\u003cp>Last August, Jorgensen addressed some of these issues in a \u003ca href=\"https://blog.josephine.com/towards-a-more-sharing-economy-d06181092f81\">statement.\u003c/a> As he explained it, Josephine takes a 10 percent cut of a cook’s sales. In addition, Josephine has established a Cook Council to act as a communication bridge between the company and the cooks; a representative from the council holds a seat on Josephine’s Board of Directors.\u003c/p>\n\u003cp>Josephine co-CEO Charley Wang \u003ca href=\"https://blog.josephine.com/last-month-josephine-introduced-a-new-bill-that-would-allow-home-cooks-to-make-money-selling-food-9281a42616f8\">has argued\u003c/a> from the start that it’s possible for a for-profit tech company to empower and give agency to their providers rather than exploiting them for maximum output and profit. In exchange, cooks—some of whom lack the language and/or technology skills to market themselves—get an established platform that, in theory, gives access to the support and resources they need to sell their food to customers.\u003c/p>\n\u003cp>Others agree with Wang. A self-professed “great fan of cooperatives,” Peter Ruddock, a coordinator with \u003ca href=\"https://www.facebook.com/CalFPC/\">California Food Policy Council \u003c/a>and \u003ca href=\"https://www.slowfoodusa.org/slow-food-california\">Slow Food California\u003c/a>, says linking homemade food and cooperatives complicates the legislation without offering significant benefits. Furthermore, he says it was easy for Uber for commodify rides, which aren’t all that unique. It’ll be harder for a tech company to commodify homemade meals, which vary by geography, ingredients, and individual chefs.\u003c/p>\n\u003cp>Ultimately, Ruddock thinks we should welcome any opportunity to expand local food businesses. “This is one of many steps to reconnect with our food,” he said. “This [new homemade food legislation] is the next step in what is probably going to be a long-term process.”\u003c/p>\n\u003cp>In other states, some cooks have already turned to tech companies as support for their home cooking endeavors. In addition to Josephine, \u003ca href=\"http://www.cbc.ca/news/canada/toronto/mealsurfers-food-cooks-hungry-1.3312848\">Meal Surfers\u003c/a>, \u003ca href=\"http://la.eater.com/2015/10/7/9472893/delivery-app-mytable-cooks-local-meal-new\">MyTable\u003c/a>, and \u003ca href=\"http://umi.kitchen/\">Umi Kitchen\u003c/a> are hoping to engage home chefs in Los Angeles, New York, Toronto, and beyond.\u003c/p>\n\u003cp>And the benefits are tangible where it’s working. Take Ramona Chitrakar-Walson, who immigrated to the U.S. from Nepal. Now a mother of two living in Seattle, Washington, Chitrakar-Walson uses the Josephine site to sell authentic Nepalese meals to fellow immigrants from Nepal and other curious eaters. She’d considered joining a cooking club or selling momos (Nepali dumplings) at the local farmers’ market, but she balked at the start-up costs and paperwork involved in starting her own business. The ready-to-go tech platform has allowed her to focus on cooking meals for her home and connecting with the local community instead\u003c/p>\n\u003cp>“I wouldn’t have been able to start anything like this on my own,” said Chitrakar-Walson.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\nLeilani Clark is a freelance writer based in Santa Rosa, California. Her work has appeared in \u003cem>The North Bay Bohemian\u003c/em>, \u003cem>Made Local\u003c/em>, \u003cem>Shareable\u003c/em>, \u003cem>Yes, \u003c/em>\u003cem>The Orlando Weekly\u003c/em>, and \u003cem>The Sacramento News and Review\u003c/em>. She is a 2014 California Endowment Health Journalism Fellow through the USC Annenberg School of Communication.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hazel Southern Bar & Kitchen Looks to Serve Mid-Market with Casual Comfort Food",
"title": "Hazel Southern Bar & Kitchen Looks to Serve Mid-Market with Casual Comfort Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>You could almost walk right by Hazel Southern Bar & Kitchen on Market Street, near Van Ness. But behind the plain bright-colored door, and past the bouncer in front, inside is a surprising spot with 16 TVs, two pool tables, a retro vibe, and tasty enough food to bring in the neighborhood crowds. \u003c/p>\n\u003cfigure id=\"attachment_117038\" class=\"wp-caption aligncenter\" style=\"max-width: 4916px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel.jpg\" alt=\"Over a dozen TVs line the walls\" width=\"4916\" height=\"2509\" class=\"size-full wp-image-117038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel.jpg 4916w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-800x408.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-768x392.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-1020x521.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-1180x602.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-960x490.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-240x122.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-375x191.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-520x265.jpg 520w\" sizes=\"(max-width: 4916px) 100vw, 4916px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Over a dozen TVs line the walls \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's been hard for restaurants to survive in the mid-Market spot. Hazel is in the location of the former short-lived Cadence. In nearby spots, AQ, Bon Marche, and Oro have all had to shut their doors too.\u003c/p>\n\u003cp>What owner Jamie Boatner, previously the partial owner of Sutter Street's Sugar Cafe & Lounge, is betting is that a more casual, fun space can succeed where others have failed. Judging by the soft opening on Friday night, it's not a bad bet. The place was packed with groups snacking around the communal tables, playing pool, and enjoying the well-stocked bar. The three communal tables and booth draw the bulk of the large crowd, but there's also a bar in the back of the space, and a separate section with lounge-like chairs and small tables. In the far back, behind the co-ed bathroom, Hazel's supplies the food for the local jazz club, \u003ca href=\"https://mrtipplessf.com/\" target=\"_blank\">Mr. Tipple’s Recording Studio\u003c/a>.\u003c/p>\n\u003cp>There are still some service kinks to be worked out, as is to be expected somewhat for a soft opening. Most of the crowd, though, seemed not to be high-end food tourists come specifically for the opening, but rather locals who had wandered in looking for good food and a good time. If the service can deliver, the tasty Southern comfort plates will keep drawing them back.\u003c/p>\n\u003cfigure id=\"attachment_117039\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel2.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel2.jpg\" alt=\"The inside of the southern restaurant is done in a retro-style.\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of the southern restaurant is done in a retro-style. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is named Hazel after Boatner's mother, who ran a bar in Cheyenne, Wyoming for most of his life. The recipes are nominally her's, but have been updated by executive chef Casey Hatwig (from the Lark Creek Restaurant Group and Taste on the Fly). These include things like fried chicken, tater tot nachoes, hush puppies, macaroni and cheese, and collard greens. The bar is also well-stocked, with over 100 whiskeys and a handful of specialty cocktails and punches, and it's open even after the kitchen closes a 1 a.m.\u003c/p>\n\u003cfigure id=\"attachment_117042\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel5.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel5.jpg\" alt=\"Hazel's fried chicken\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hazel's fried chicken \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ordering a large entree plate came with two side, which added up to lots of plates spread across the table. We tried small orders of both the BBQ ribs ($17) and fried chicken ($15) -- both signature dishes of the restaurant and both with larger versions available. The ribs were slightly spicy sweet and tender on the bone. These are the kind of ribs you could go to town on, picking every bit of meat clean.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of the two, though, I preferred the fried chicken. The batter was salty and perfectly fried. Yes, I used up a pile of napkins between the BBQ sauce and the fried chicken, but that's why you come here: for tasty and comforting food. Though there were bits of gristle as I got down to the ends, the chicken itself was juicy and not to be missed.\u003c/p>\n\u003cfigure id=\"attachment_117044\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel7.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel7.jpg\" alt=\"BBQ ribs at Hazel\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ ribs at Hazel \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of Hazel's appeal is definitely the Southern sides and appetizers, everything from gator bites to biscuits.\u003c/p>\n\u003cp>Actually, you really want to try the gator bites ($16). The deep-fried alligator and okra, with a tangy marinara sauce, made the perfect appetizer.\u003c/p>\n\u003cfigure id=\"attachment_117043\" class=\"wp-caption aligncenter\" style=\"max-width: 4082px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel6.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel6.jpg\" alt=\"Gator bites and okra\" width=\"4082\" height=\"2381\" class=\"size-full wp-image-117043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6.jpg 4082w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-800x467.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-768x448.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-1020x595.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-1180x688.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-960x560.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-240x140.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-375x219.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-520x303.jpg 520w\" sizes=\"(max-width: 4082px) 100vw, 4082px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gator bites and okra \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For sides we went with classics: collard greens, mac n' cheese, the cheddar & poblano biscuits, and the green beans with caramelized onions.\u003c/p>\n\u003cp>The green beans were crisp and maybe the healthiest tasting thing on our table, while the collard greens were spicy with a bite. And the mac n' cheese comes in a small bowl with baked cheese on top -- creamy once you let it cool down. While there was nothing exceptionally unique about the cheddar & poblano biscuit, the dense slightly sweet biscuit was exactly the kind of southern nibble I was looking for to offset everything else on the table. All sides are $6 if you order them on their own.\u003c/p>\n\u003cfigure id=\"attachment_117041\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel4.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel4.jpg\" alt=\"Green beans, chicken, gator bites, and biscuit plates\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117041\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green beans, chicken, gator bites, and biscuit plates \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cherry on top of all the food is the reasonably priced drinks ($6-15). Along with over 100 whiskeys, there are a dozen beers on tap, a handful of wines, and specialty cocktails and punches, like the apple crisp moonshine ($9) -- which tasted like a very well-done sweet apple cider.\u003c/p>\n\u003cp>However, as has been noted by a number of visitors during the soft opening, there were some definite service kinks to be worked out. Management had a mix-up with tickets not printing in the kitchen early in the evening, which meant that servers and food tickets were going unassigned and unfilled. It caused a back-up and quite a wait between sitting down and ordering. Ultimately, though, after we were accidentally over-charged for the sides, a large discount was thrown on top of our bill for the trouble.\u003c/p>\n\u003cp>It was fun. It wasn't too expensive. And it was delicious comfort. It could work in a spot where others have failed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.hazelsf.com/\" target=\"_blank\">Hazel Southern Bar & Kitchen\u003c/a>\u003c/strong>\u003cbr>\n1446 Market St., San Francisco [\u003ca href=\"https://goo.gl/UnYVuW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 851-8562\u003cbr>\nHours: Kitchen: daily, 5pm-1am; Bar: daily, 5pm-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hazelbarsf\" target=\"_blank\">Hazel Southern Bar & Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hazelbarsf\" target=\"_blank\">@hazelbarsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hazelbarsf/\" target=\"_blank\">HazelBarSF\u003c/a>\u003cbr>\nPrice range: $$ (entrees $15-26)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You could almost walk right by Hazel Southern Bar & Kitchen on Market Street, near Van Ness. But behind the plain bright-colored door, and past the bouncer in front, inside is a surprising spot with 16 TVs, two pool tables, a retro vibe, and tasty enough food to bring in the neighborhood crowds. \u003c/p>\n\u003cfigure id=\"attachment_117038\" class=\"wp-caption aligncenter\" style=\"max-width: 4916px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel.jpg\" alt=\"Over a dozen TVs line the walls\" width=\"4916\" height=\"2509\" class=\"size-full wp-image-117038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel.jpg 4916w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-800x408.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-768x392.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-1020x521.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-1180x602.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-960x490.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-240x122.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-375x191.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel-520x265.jpg 520w\" sizes=\"(max-width: 4916px) 100vw, 4916px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Over a dozen TVs line the walls \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's been hard for restaurants to survive in the mid-Market spot. Hazel is in the location of the former short-lived Cadence. In nearby spots, AQ, Bon Marche, and Oro have all had to shut their doors too.\u003c/p>\n\u003cp>What owner Jamie Boatner, previously the partial owner of Sutter Street's Sugar Cafe & Lounge, is betting is that a more casual, fun space can succeed where others have failed. Judging by the soft opening on Friday night, it's not a bad bet. The place was packed with groups snacking around the communal tables, playing pool, and enjoying the well-stocked bar. The three communal tables and booth draw the bulk of the large crowd, but there's also a bar in the back of the space, and a separate section with lounge-like chairs and small tables. In the far back, behind the co-ed bathroom, Hazel's supplies the food for the local jazz club, \u003ca href=\"https://mrtipplessf.com/\" target=\"_blank\">Mr. Tipple’s Recording Studio\u003c/a>.\u003c/p>\n\u003cp>There are still some service kinks to be worked out, as is to be expected somewhat for a soft opening. Most of the crowd, though, seemed not to be high-end food tourists come specifically for the opening, but rather locals who had wandered in looking for good food and a good time. If the service can deliver, the tasty Southern comfort plates will keep drawing them back.\u003c/p>\n\u003cfigure id=\"attachment_117039\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel2.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel2.jpg\" alt=\"The inside of the southern restaurant is done in a retro-style.\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel2-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of the southern restaurant is done in a retro-style. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is named Hazel after Boatner's mother, who ran a bar in Cheyenne, Wyoming for most of his life. The recipes are nominally her's, but have been updated by executive chef Casey Hatwig (from the Lark Creek Restaurant Group and Taste on the Fly). These include things like fried chicken, tater tot nachoes, hush puppies, macaroni and cheese, and collard greens. The bar is also well-stocked, with over 100 whiskeys and a handful of specialty cocktails and punches, and it's open even after the kitchen closes a 1 a.m.\u003c/p>\n\u003cfigure id=\"attachment_117042\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel5.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel5.jpg\" alt=\"Hazel's fried chicken\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel5-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hazel's fried chicken \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ordering a large entree plate came with two side, which added up to lots of plates spread across the table. We tried small orders of both the BBQ ribs ($17) and fried chicken ($15) -- both signature dishes of the restaurant and both with larger versions available. The ribs were slightly spicy sweet and tender on the bone. These are the kind of ribs you could go to town on, picking every bit of meat clean.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of the two, though, I preferred the fried chicken. The batter was salty and perfectly fried. Yes, I used up a pile of napkins between the BBQ sauce and the fried chicken, but that's why you come here: for tasty and comforting food. Though there were bits of gristle as I got down to the ends, the chicken itself was juicy and not to be missed.\u003c/p>\n\u003cfigure id=\"attachment_117044\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel7.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel7.jpg\" alt=\"BBQ ribs at Hazel\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel7-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ ribs at Hazel \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of Hazel's appeal is definitely the Southern sides and appetizers, everything from gator bites to biscuits.\u003c/p>\n\u003cp>Actually, you really want to try the gator bites ($16). The deep-fried alligator and okra, with a tangy marinara sauce, made the perfect appetizer.\u003c/p>\n\u003cfigure id=\"attachment_117043\" class=\"wp-caption aligncenter\" style=\"max-width: 4082px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel6.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel6.jpg\" alt=\"Gator bites and okra\" width=\"4082\" height=\"2381\" class=\"size-full wp-image-117043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6.jpg 4082w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-800x467.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-768x448.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-1020x595.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-1180x688.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-960x560.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-240x140.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-375x219.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel6-520x303.jpg 520w\" sizes=\"(max-width: 4082px) 100vw, 4082px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gator bites and okra \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For sides we went with classics: collard greens, mac n' cheese, the cheddar & poblano biscuits, and the green beans with caramelized onions.\u003c/p>\n\u003cp>The green beans were crisp and maybe the healthiest tasting thing on our table, while the collard greens were spicy with a bite. And the mac n' cheese comes in a small bowl with baked cheese on top -- creamy once you let it cool down. While there was nothing exceptionally unique about the cheddar & poblano biscuit, the dense slightly sweet biscuit was exactly the kind of southern nibble I was looking for to offset everything else on the table. All sides are $6 if you order them on their own.\u003c/p>\n\u003cfigure id=\"attachment_117041\" class=\"wp-caption aligncenter\" style=\"max-width: 5312px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel4.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hazel4.jpg\" alt=\"Green beans, chicken, gator bites, and biscuit plates\" width=\"5312\" height=\"2988\" class=\"size-full wp-image-117041\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4.jpg 5312w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hazel4-520x293.jpg 520w\" sizes=\"(max-width: 5312px) 100vw, 5312px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Green beans, chicken, gator bites, and biscuit plates \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cherry on top of all the food is the reasonably priced drinks ($6-15). Along with over 100 whiskeys, there are a dozen beers on tap, a handful of wines, and specialty cocktails and punches, like the apple crisp moonshine ($9) -- which tasted like a very well-done sweet apple cider.\u003c/p>\n\u003cp>However, as has been noted by a number of visitors during the soft opening, there were some definite service kinks to be worked out. Management had a mix-up with tickets not printing in the kitchen early in the evening, which meant that servers and food tickets were going unassigned and unfilled. It caused a back-up and quite a wait between sitting down and ordering. Ultimately, though, after we were accidentally over-charged for the sides, a large discount was thrown on top of our bill for the trouble.\u003c/p>\n\u003cp>It was fun. It wasn't too expensive. And it was delicious comfort. It could work in a spot where others have failed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.hazelsf.com/\" target=\"_blank\">Hazel Southern Bar & Kitchen\u003c/a>\u003c/strong>\u003cbr>\n1446 Market St., San Francisco [\u003ca href=\"https://goo.gl/UnYVuW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 851-8562\u003cbr>\nHours: Kitchen: daily, 5pm-1am; Bar: daily, 5pm-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hazelbarsf\" target=\"_blank\">Hazel Southern Bar & Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hazelbarsf\" target=\"_blank\">@hazelbarsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/hazelbarsf/\" target=\"_blank\">HazelBarSF\u003c/a>\u003cbr>\nPrice range: $$ (entrees $15-26)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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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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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"science-friday": {
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