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"disqusTitle": "Bay Area Bites Guide to 10 Great Local Food Gifts for the Holidays",
"title": "Bay Area Bites Guide to 10 Great Local Food Gifts for the Holidays",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As 2016--a seemingly endless year marked by losses large and small, local and worldwide--comes to a close, the holidays are a welcome reprieve. There’s family, biological or otherwise. There’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/14/taste-test-6-california-eggnogs/\" target=\"_blank\">eggnog\u003c/a>. And, of course, there are presents. Here are some locally made food gift ideas for the loved ones in your life, a reminder that even when the world is grim, food is still one of the most powerful ways of bringing people together.\u003c/p>\n\u003cfigure id=\"attachment_113968\" class=\"wp-caption alignleft\" style=\"max-width: 160px\">\u003cimg class=\"wp-image-113968 size-thumbnail\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/CherrywoodRye_Front-160x499.jpg\" alt=\"Cherrywood Rye Whiskey from Sonoma County Distilling Co.\" width=\"160\" height=\"499\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-160x499.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-800x2493.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-768x2393.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-1020x3178.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-1180x3677.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-960x2992.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-240x748.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-375x1169.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-520x1620.jpg 520w\" sizes=\"(max-width: 160px) 100vw, 160px\">\u003cfigcaption class=\"wp-caption-text\">Cherrywood Rye Whiskey from Sonoma County Distilling Co. \u003ccite>(Sonoma County Distilling Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Alcohol\u003c/h2>\n\u003cp>There’s a 2005 country song from singer Terri Clark where she sings about the world \u003ca href=\"https://www.youtube.com/watch?v=OXE-vP15cug\" target=\"_blank\">needing a drink\u003c/a>. While the lyrics are a quaint flashback to Bush-era politicking (“Too much tension between Miss Liberty/And The Eiffel tower”), Clark’s thesis remains relevant. Alcohol is a fairly foolproof gift (assuming you have evidence that your giftee does, in fact, imbibe) for everyone from boss to brother, and while you could go with an obvious bottle of red, why not shake things up with some locally made liquor? There’s a rye whiskey \u003ca href=\"http://sonomacountydistilling.com/\" target=\"_blank\">made in Sonoma County\u003c/a>, fruit brandy from \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">Alameda’s St. George\u003c/a>, or Seven Stills’ \u003ca href=\"http://www.sevenstillsofsf.com/craft-whiskey/\" target=\"_blank\">line of whiskeys\u003c/a> made from craft beers. If they’re not a fan of brown liquor, a bottle of \u003ca href=\"http://www.raffdistillerie.com/gin.html\" target=\"_blank\">Bummer and Lazarus gin\u003c/a> or \u003ca href=\"http://sutherlanddistilling.com/spirits/vodka/\" target=\"_blank\">Diablo’s Shadow vodka\u003c/a> from Livermore makes a fine alternative.\u003c/p>\n\u003cfigure id=\"attachment_114049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-114049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/itsit_cappuccino.jpg\" alt=\"Cappuccino IT`S-IT.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cappuccino IT`S-IT. \u003ccite>(IT`S-IT)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Bay Area specialties for far-flung friends\u003c/h2>\n\u003cp>Maybe you have a friend who moved out of the Bay Area in an effort to experience “seasons,” or to “not spend 48% of my take-home pay on rent.” While they may enjoy their new city, we bet they miss certain local foods. While it’s hard (\u003ca href=\"https://www.quora.com/Is-there-any-way-to-send-a-burrito-from-San-Francisco-to-New-York-without-it-getting-bad-and-spoiling\" target=\"_blank\">but not impossible!\u003c/a>) to mail a burrito through the US Postal Service, there are plenty of classic Bay Area dishes that can be shipped through the mail. You can ship them pints of Secret Breakfast \u003ca href=\"https://www.goldbely.com/humphry-slocombe#shipping\" target=\"_blank\">from Humphry Slocombe\u003c/a>, or mail them 24 \u003ca href=\"https://www.itsiticecream.com/products/ice-cream/cappucino-its-it\" target=\"_blank\">Cappuccino Its-Its\u003c/a>. If your dad’s a pizza fanatic, send him a \u003ca href=\"https://www.foodydirect.com/restaurants/tony-s-pizza-napoletana/dishes\" target=\"_blank\">three pack of pies from Tony's Pizza Napoletana\u003c/a>. Thanks to Boudin Bakery, you can even \u003ca href=\"http://store.boudinbakery.com/storefront.aspx\" target=\"_blank\">mail sourdough bread\u003c/a>--a baguette, round or loaf in the shape of a crab--to your carb-obsessed sister in Jersey.\u003c/p>\n\u003cfigure id=\"attachment_113970\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113970\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/IMG_7933.jpg\" alt=\"Aprons from San Francisco's Lundy Way.\" width=\"1920\" height=\"1173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-768x469.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-1020x623.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-1180x721.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-960x587.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-375x229.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-520x318.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aprons from San Francisco's Lundy Way. \u003ccite>(Lundy Way)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Kitchenware\u003c/h2>\n\u003cp>If you’re not careful, kitchen gifts can easily fall into the back-of-the-closet category of gift--make sure your giftee actually uses their kitchen (and not for \u003ca href=\"https://youtu.be/RpQn0M5bWMI?t=46s\" target=\"_blank\">Bradshaw-esque\u003c/a> clothing storage) before giving them something they’ll have to find room for in their tiny Bay Area home. If they do cook, kitchenware makes a thoughtful, functional gift. Head to the \u003ca href=\"https://towncutler.com/\" target=\"_blank\">Town Cutler\u003c/a> for pricy, lovingly handmade knives. Cooking gets messy; everyone could use a new apron to replace the one they filched from their college barista job. \u003ca href=\"http://www.lundyway.com/\" target=\"_blank\">Lundy Way \u003c/a>and \u003ca href=\"http://caysondesigns.com/aprons\" target=\"_blank\">Cayson Designs\u003c/a> both offer simple, sturdy designs made in San Francisco.\u003c/p>\n\u003cp>If you’re looking for something more ornamental, ceramic kitchenware is a way of gently telling your friend that they deserve better than that Ikea plate set they’ve had since Socks was in the White House. \u003ca href=\"http://www.heathceramics.com/\" target=\"_blank\">Heath\u003c/a> is a classic option but don’t miss newcomers like \u003ca href=\"http://atelierdion.com/\" target=\"_blank\">Atelier Dion \u003c/a>or \u003ca href=\"http://www.svenceramics.com/\" target=\"_blank\">Sven Ceramics\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92762\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-92762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\" alt=\"The New Parkway in Oakland Photo: Shelby Pope\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-320x180.jpg 320w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The New Parkway in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch2>Movie date\u003c/h2>\n\u003cp>Movie tickets make an ideal gift for someone you don’t know very well--while you may not know whether your babysitter prefers subtitled meditations on the human condition or Michael Bay flicks, they’ll still enjoy a movie more than whatever scented candle is leftover at TJ Maxx. Instead of the Regals and AMCs, opt for a local theater, whether that’s the \u003ca href=\"http://www.thenewparkway.com/\" target=\"_blank\">New Parkway in Oakland\u003c/a> or San Francisco’s \u003ca href=\"http://www.roxie.com/\" target=\"_blank\">Roxie\u003c/a>. And if you’re feeling extra generous, get them a gift card to one of the many local theaters \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/02/07/bay-area-bites-guide-to-5-movie-theaters-serving-food-and-alcoholic-beverages/\" target=\"_blank\">that serve food and drinks\u003c/a>, and include enough for dinner in addition to tickets.\u003c/p>\n\u003cfigure id=\"attachment_113699\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-113699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg\" alt=\"Chocolates from Hooker's Sweet Treats\" width=\"960\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Chocolates from Hooker's Sweet Treats \u003ccite>(Courtesy of Hooker's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert\u003c/h2>\n\u003cp>Sure, there are plenty of decadent savory holiday foods, but the real reason for all that holiday good cheer is the promise of dessert. If you want to earn a particularly warm welcome at your next gathering, bring something sweet. No time to \u003ca href=\"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/\" target=\"_blank\">make your own\u003c/a>? Check out our list of \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/29/bay-area-bites-guide-to-13-bay-area-chocolate-shops-and-gifts/\" target=\"_blank\">gift-worthy chocolatiers\u003c/a>, or pick up a buche noel from \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a>, sufganiyot from \u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul’s\u003c/a>, stollen from \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheeseboard\u003c/a> or bibingka from \u003ca href=\"http://www.auntieemsfinefoods.com/\" target=\"_blank\">Auntie Em’s in Daly City\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_113971\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113971\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/DSC02505.jpg\" alt=\"One of the cooking classes available from Kitchen on Fire.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the cooking classes available from Kitchen on Fire. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cooking classes\u003c/h2>\n\u003cp>A cooking class is the perfect experience gift. As the old saying goes, give a man a fish and you feed him for a day; teach a man to fish via the gift of cooking classes and be guaranteed an invite to a demonstration of his newfound salmon-cooking abilities. The Bay Area offers cooking classes of every kind, from kid’s classes at \u003ca href=\"http://www.cucinabambini.com/\" target=\"_blank\">Cucina Bambini\u003c/a>, to a French-themed couples cooking lesson from \u003ca href=\"https://kitchenonfire.com/\" target=\"_blank\">Kitchen on Fire\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_31754\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"wp-image-31754 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\" alt=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>A trip to an iconic Bay Area restaurant\u003c/h2>\n\u003cp>Even if you’ve lived in the Bay Area your entire life, there’s probably one or two famous sites you’ve never visited. Maybe you’ve never been to Alcatraz. Perhaps you’ve never stepped foot on Pier 39. I’ve never walked across the Golden Gate Bridge. You--and your loved ones--probably have restaurant equivalents. Make this the holiday to take someone to one of their bucket list restaurants, whether it’s finally making it to \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a> with your cousin or taking your aunt who owns own every single Alice Waters cookbook to \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_113969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113969\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Fern_Home-Cooked.jpg\" alt=\"Home Cooked: Essential Recipes for a New Way to Cook Kindle Edition by Anya Fernald.\" width=\"1920\" height=\"2425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-768x970.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-1020x1288.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-1180x1490.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-960x1213.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-375x474.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-520x657.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Home Cooked: Essential Recipes for a New Way to Cook Kindle Edition\u003cbr>by Anya Fernald. \u003ccite>(Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cookbooks\u003c/h2>\n\u003cp>People have been predicting the death of the cookbook for years, but year after year, they continue to top the bestseller list. This year, several local authors released cookbooks covering a wide variety of topics, suitable for everyone on your list. For the person in your life who’s committed to weeknight cooking--but who also wants to know how to cook over an open fire--pick up \u003ca href=\"http://www.belcampo.com/shop/uncategorized/home-cooked-by-anya-fernald/\" target=\"_blank\">\u003cem>Home Cooked\u003c/em>,\u003c/a> from Belcampo Meat Co founder Anya Fernald. \u003ca href=\"http://www.flavorsofoakland.com/preorder/flavors-of-oakland\" target=\"_blank\">\u003cem>Flavors of Oakland \u003c/em>\u003c/a>offers an impressive guide to the Town’s varied cuisines, from Hawaiian to Jewish. Bakers should get San Francisco food blogger Irving Lin’s book of creative desserts, \u003ca href=\"http://www.indiebound.org/book/9780544453739\" target=\"_blank\">\u003cem>Marbled, Swirled, and Layered\u003c/em>\u003c/a>. Your friend with the classy mid century modern bar cart? Get them Smuggler’s Cove’s \u003ca href=\"http://www.smugglerscovesf.com/book/\" target=\"_blank\">guide to tiki drinks\u003c/a> or \u003ca href=\"https://umamimart.com/products/the-complete-cocktail-manual\" target=\"_blank\">\u003cem>The Complete Cocktail Manual\u003c/em>\u003c/a> from local food writer Lou Bustamante.\u003c/p>\n\u003cfigure id=\"attachment_96961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96961\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_2508-1920.jpg\" alt=\"Fusti, full of oil ready for tasting, all lined up at Amphora Nueva.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fusti, full of oil ready for tasting, all lined up at Amphora Nueva. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Ingredients\u003c/h2>\n\u003cp>One of the best gifts for a home cook is an intriguing ingredient they wouldn’t buy themselves. If they usually cook with McCormick spices, get them a gift set from \u003ca href=\"https://oaktownspiceshop.com/\" target=\"_blank\">Oaktown Spice Shop\u003c/a>. Upgrade their bottle of Trader Joe’s olive oil to one from \u003ca href=\"http://amphoranueva.com/\" target=\"_blank\">Amphora Nueva\u003c/a> or \u003ca href=\"https://www.mcevoyranch.com/olive-oil-and-table\" target=\"_blank\">McEvoy Ranch\u003c/a>. Are they into experimental cooking techniques like sous vide and foams? Pick them up one of Berkeley perfumer Mandy Aftel’s intense, concentrated \u003ca href=\"http://www.aftelier.com/category-s/1820.htm\" target=\"_blank\">Chef’s Essences\u003c/a>, in flavors like fir needle and shisho. Did your college kid just come back her Berlin study abroad with a taste for sauerkraut and \u003cem>Der Spiegel\u003c/em>? Build her a gift basket of her new favorites from \u003ca href=\"https://www.yelp.com/biz/lehrs-german-specialties-san-francisco\" target=\"_blank\">Lehr’s German Specialties\u003c/a>. Or pick someone up a gift card to a fancy grocery store like \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a> or \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite\u003c/a> and pair it with strict instructions to use it on something special and delightfully non-essential.\u003c/p>\n\u003cfigure id=\"attachment_95701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/POH14-112-2.jpg\" alt=\"A recent day in the kitchen at Open Hand.\" width=\"1920\" height=\"1278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent day in the kitchen at Open Hand. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Donation\u003c/h2>\n\u003cp>Everyone appreciates a gift made in their name to a worthy charity. There are plenty of \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/your-bay-area-guide-to-holiday-volunteering-and-donations/\" target=\"_blank\">food-centric charities\u003c/a> doing important work in the Bay Area, and we’ve covered a few of them: there’s \u003ca href=\"https://www.openhand.org/\" target=\"_blank\">Project Open Hand\u003c/a>, which \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\">provides nutritious meals\u003c/a> for people with AIDS and other illnesses. Then there’s the \u003ca href=\"http://ceresproject.org/\" target=\"_blank\">Ceres Project\u003c/a>, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/03/31/ceres-community-project-brings-healing-food-and-youth-empowerment-to-alameda/\" target=\"_blank\">nonprofit that teaches teens to cook\u003c/a> while providing meals for Bay Area residents with serious illnesses. \u003ca href=\"http://www.rootsofchange.org/\" target=\"_blank\">Roots of Change\u003c/a> funds the kind of \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/13/how-oaklands-roots-of-change-transforms-food-policy-in-california/\" target=\"_blank\">important food policy research\u003c/a> that will probably come under threat during Trump’s presidency. The \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council \u003c/a>wants to build an \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/10/12/race-money-and-food-talking-to-the-oakland-food-policy-council/\" target=\"_blank\">equitable food system\u003c/a> for The Town. In San Francisco, \u003ca href=\"https://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a> hosts all-in-one events where people experiencing homelessness can \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/07/shelter-is-just-the-beginning-project-homeless-connect-hosts-multi-service-events-to-help-homeless-san-franciscans/\" target=\"_blank\">secure everything from groceries to STD tests to wheelchair repair\u003c/a>. And don’t forgot your \u003ca href=\"https://www.sfmfoodbank.org/\" target=\"_blank\">local food banks\u003c/a>--they can always use donations, as can religious organizations like \u003ca href=\"https://www.glide.org/\" target=\"_blank\">Glide \u003c/a>and \u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\">St. Anthony’s\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As 2016--a seemingly endless year marked by losses large and small, local and worldwide--comes to a close, the holidays are a welcome reprieve. There’s family, biological or otherwise. There’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/14/taste-test-6-california-eggnogs/\" target=\"_blank\">eggnog\u003c/a>. And, of course, there are presents. Here are some locally made food gift ideas for the loved ones in your life, a reminder that even when the world is grim, food is still one of the most powerful ways of bringing people together.\u003c/p>\n\u003cfigure id=\"attachment_113968\" class=\"wp-caption alignleft\" style=\"max-width: 160px\">\u003cimg class=\"wp-image-113968 size-thumbnail\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/CherrywoodRye_Front-160x499.jpg\" alt=\"Cherrywood Rye Whiskey from Sonoma County Distilling Co.\" width=\"160\" height=\"499\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-160x499.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-800x2493.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-768x2393.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-1020x3178.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-1180x3677.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-960x2992.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-240x748.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-375x1169.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-520x1620.jpg 520w\" sizes=\"(max-width: 160px) 100vw, 160px\">\u003cfigcaption class=\"wp-caption-text\">Cherrywood Rye Whiskey from Sonoma County Distilling Co. \u003ccite>(Sonoma County Distilling Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Alcohol\u003c/h2>\n\u003cp>There’s a 2005 country song from singer Terri Clark where she sings about the world \u003ca href=\"https://www.youtube.com/watch?v=OXE-vP15cug\" target=\"_blank\">needing a drink\u003c/a>. While the lyrics are a quaint flashback to Bush-era politicking (“Too much tension between Miss Liberty/And The Eiffel tower”), Clark’s thesis remains relevant. Alcohol is a fairly foolproof gift (assuming you have evidence that your giftee does, in fact, imbibe) for everyone from boss to brother, and while you could go with an obvious bottle of red, why not shake things up with some locally made liquor? There’s a rye whiskey \u003ca href=\"http://sonomacountydistilling.com/\" target=\"_blank\">made in Sonoma County\u003c/a>, fruit brandy from \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">Alameda’s St. George\u003c/a>, or Seven Stills’ \u003ca href=\"http://www.sevenstillsofsf.com/craft-whiskey/\" target=\"_blank\">line of whiskeys\u003c/a> made from craft beers. If they’re not a fan of brown liquor, a bottle of \u003ca href=\"http://www.raffdistillerie.com/gin.html\" target=\"_blank\">Bummer and Lazarus gin\u003c/a> or \u003ca href=\"http://sutherlanddistilling.com/spirits/vodka/\" target=\"_blank\">Diablo’s Shadow vodka\u003c/a> from Livermore makes a fine alternative.\u003c/p>\n\u003cfigure id=\"attachment_114049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-114049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/itsit_cappuccino.jpg\" alt=\"Cappuccino IT`S-IT.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cappuccino IT`S-IT. \u003ccite>(IT`S-IT)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Bay Area specialties for far-flung friends\u003c/h2>\n\u003cp>Maybe you have a friend who moved out of the Bay Area in an effort to experience “seasons,” or to “not spend 48% of my take-home pay on rent.” While they may enjoy their new city, we bet they miss certain local foods. While it’s hard (\u003ca href=\"https://www.quora.com/Is-there-any-way-to-send-a-burrito-from-San-Francisco-to-New-York-without-it-getting-bad-and-spoiling\" target=\"_blank\">but not impossible!\u003c/a>) to mail a burrito through the US Postal Service, there are plenty of classic Bay Area dishes that can be shipped through the mail. You can ship them pints of Secret Breakfast \u003ca href=\"https://www.goldbely.com/humphry-slocombe#shipping\" target=\"_blank\">from Humphry Slocombe\u003c/a>, or mail them 24 \u003ca href=\"https://www.itsiticecream.com/products/ice-cream/cappucino-its-it\" target=\"_blank\">Cappuccino Its-Its\u003c/a>. If your dad’s a pizza fanatic, send him a \u003ca href=\"https://www.foodydirect.com/restaurants/tony-s-pizza-napoletana/dishes\" target=\"_blank\">three pack of pies from Tony's Pizza Napoletana\u003c/a>. Thanks to Boudin Bakery, you can even \u003ca href=\"http://store.boudinbakery.com/storefront.aspx\" target=\"_blank\">mail sourdough bread\u003c/a>--a baguette, round or loaf in the shape of a crab--to your carb-obsessed sister in Jersey.\u003c/p>\n\u003cfigure id=\"attachment_113970\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113970\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/IMG_7933.jpg\" alt=\"Aprons from San Francisco's Lundy Way.\" width=\"1920\" height=\"1173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-768x469.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-1020x623.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-1180x721.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-960x587.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-375x229.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-520x318.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aprons from San Francisco's Lundy Way. \u003ccite>(Lundy Way)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Kitchenware\u003c/h2>\n\u003cp>If you’re not careful, kitchen gifts can easily fall into the back-of-the-closet category of gift--make sure your giftee actually uses their kitchen (and not for \u003ca href=\"https://youtu.be/RpQn0M5bWMI?t=46s\" target=\"_blank\">Bradshaw-esque\u003c/a> clothing storage) before giving them something they’ll have to find room for in their tiny Bay Area home. If they do cook, kitchenware makes a thoughtful, functional gift. Head to the \u003ca href=\"https://towncutler.com/\" target=\"_blank\">Town Cutler\u003c/a> for pricy, lovingly handmade knives. Cooking gets messy; everyone could use a new apron to replace the one they filched from their college barista job. \u003ca href=\"http://www.lundyway.com/\" target=\"_blank\">Lundy Way \u003c/a>and \u003ca href=\"http://caysondesigns.com/aprons\" target=\"_blank\">Cayson Designs\u003c/a> both offer simple, sturdy designs made in San Francisco.\u003c/p>\n\u003cp>If you’re looking for something more ornamental, ceramic kitchenware is a way of gently telling your friend that they deserve better than that Ikea plate set they’ve had since Socks was in the White House. \u003ca href=\"http://www.heathceramics.com/\" target=\"_blank\">Heath\u003c/a> is a classic option but don’t miss newcomers like \u003ca href=\"http://atelierdion.com/\" target=\"_blank\">Atelier Dion \u003c/a>or \u003ca href=\"http://www.svenceramics.com/\" target=\"_blank\">Sven Ceramics\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92762\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-92762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\" alt=\"The New Parkway in Oakland Photo: Shelby Pope\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-320x180.jpg 320w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The New Parkway in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch2>Movie date\u003c/h2>\n\u003cp>Movie tickets make an ideal gift for someone you don’t know very well--while you may not know whether your babysitter prefers subtitled meditations on the human condition or Michael Bay flicks, they’ll still enjoy a movie more than whatever scented candle is leftover at TJ Maxx. Instead of the Regals and AMCs, opt for a local theater, whether that’s the \u003ca href=\"http://www.thenewparkway.com/\" target=\"_blank\">New Parkway in Oakland\u003c/a> or San Francisco’s \u003ca href=\"http://www.roxie.com/\" target=\"_blank\">Roxie\u003c/a>. And if you’re feeling extra generous, get them a gift card to one of the many local theaters \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/02/07/bay-area-bites-guide-to-5-movie-theaters-serving-food-and-alcoholic-beverages/\" target=\"_blank\">that serve food and drinks\u003c/a>, and include enough for dinner in addition to tickets.\u003c/p>\n\u003cfigure id=\"attachment_113699\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-113699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg\" alt=\"Chocolates from Hooker's Sweet Treats\" width=\"960\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Chocolates from Hooker's Sweet Treats \u003ccite>(Courtesy of Hooker's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert\u003c/h2>\n\u003cp>Sure, there are plenty of decadent savory holiday foods, but the real reason for all that holiday good cheer is the promise of dessert. If you want to earn a particularly warm welcome at your next gathering, bring something sweet. No time to \u003ca href=\"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/\" target=\"_blank\">make your own\u003c/a>? Check out our list of \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/29/bay-area-bites-guide-to-13-bay-area-chocolate-shops-and-gifts/\" target=\"_blank\">gift-worthy chocolatiers\u003c/a>, or pick up a buche noel from \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a>, sufganiyot from \u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul’s\u003c/a>, stollen from \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheeseboard\u003c/a> or bibingka from \u003ca href=\"http://www.auntieemsfinefoods.com/\" target=\"_blank\">Auntie Em’s in Daly City\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_113971\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113971\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/DSC02505.jpg\" alt=\"One of the cooking classes available from Kitchen on Fire.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the cooking classes available from Kitchen on Fire. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cooking classes\u003c/h2>\n\u003cp>A cooking class is the perfect experience gift. As the old saying goes, give a man a fish and you feed him for a day; teach a man to fish via the gift of cooking classes and be guaranteed an invite to a demonstration of his newfound salmon-cooking abilities. The Bay Area offers cooking classes of every kind, from kid’s classes at \u003ca href=\"http://www.cucinabambini.com/\" target=\"_blank\">Cucina Bambini\u003c/a>, to a French-themed couples cooking lesson from \u003ca href=\"https://kitchenonfire.com/\" target=\"_blank\">Kitchen on Fire\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_31754\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"wp-image-31754 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\" alt=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>A trip to an iconic Bay Area restaurant\u003c/h2>\n\u003cp>Even if you’ve lived in the Bay Area your entire life, there’s probably one or two famous sites you’ve never visited. Maybe you’ve never been to Alcatraz. Perhaps you’ve never stepped foot on Pier 39. I’ve never walked across the Golden Gate Bridge. You--and your loved ones--probably have restaurant equivalents. Make this the holiday to take someone to one of their bucket list restaurants, whether it’s finally making it to \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a> with your cousin or taking your aunt who owns own every single Alice Waters cookbook to \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_113969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113969\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Fern_Home-Cooked.jpg\" alt=\"Home Cooked: Essential Recipes for a New Way to Cook Kindle Edition by Anya Fernald.\" width=\"1920\" height=\"2425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-768x970.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-1020x1288.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-1180x1490.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-960x1213.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-375x474.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-520x657.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Home Cooked: Essential Recipes for a New Way to Cook Kindle Edition\u003cbr>by Anya Fernald. \u003ccite>(Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cookbooks\u003c/h2>\n\u003cp>People have been predicting the death of the cookbook for years, but year after year, they continue to top the bestseller list. This year, several local authors released cookbooks covering a wide variety of topics, suitable for everyone on your list. For the person in your life who’s committed to weeknight cooking--but who also wants to know how to cook over an open fire--pick up \u003ca href=\"http://www.belcampo.com/shop/uncategorized/home-cooked-by-anya-fernald/\" target=\"_blank\">\u003cem>Home Cooked\u003c/em>,\u003c/a> from Belcampo Meat Co founder Anya Fernald. \u003ca href=\"http://www.flavorsofoakland.com/preorder/flavors-of-oakland\" target=\"_blank\">\u003cem>Flavors of Oakland \u003c/em>\u003c/a>offers an impressive guide to the Town’s varied cuisines, from Hawaiian to Jewish. Bakers should get San Francisco food blogger Irving Lin’s book of creative desserts, \u003ca href=\"http://www.indiebound.org/book/9780544453739\" target=\"_blank\">\u003cem>Marbled, Swirled, and Layered\u003c/em>\u003c/a>. Your friend with the classy mid century modern bar cart? Get them Smuggler’s Cove’s \u003ca href=\"http://www.smugglerscovesf.com/book/\" target=\"_blank\">guide to tiki drinks\u003c/a> or \u003ca href=\"https://umamimart.com/products/the-complete-cocktail-manual\" target=\"_blank\">\u003cem>The Complete Cocktail Manual\u003c/em>\u003c/a> from local food writer Lou Bustamante.\u003c/p>\n\u003cfigure id=\"attachment_96961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96961\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_2508-1920.jpg\" alt=\"Fusti, full of oil ready for tasting, all lined up at Amphora Nueva.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fusti, full of oil ready for tasting, all lined up at Amphora Nueva. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Ingredients\u003c/h2>\n\u003cp>One of the best gifts for a home cook is an intriguing ingredient they wouldn’t buy themselves. If they usually cook with McCormick spices, get them a gift set from \u003ca href=\"https://oaktownspiceshop.com/\" target=\"_blank\">Oaktown Spice Shop\u003c/a>. Upgrade their bottle of Trader Joe’s olive oil to one from \u003ca href=\"http://amphoranueva.com/\" target=\"_blank\">Amphora Nueva\u003c/a> or \u003ca href=\"https://www.mcevoyranch.com/olive-oil-and-table\" target=\"_blank\">McEvoy Ranch\u003c/a>. Are they into experimental cooking techniques like sous vide and foams? Pick them up one of Berkeley perfumer Mandy Aftel’s intense, concentrated \u003ca href=\"http://www.aftelier.com/category-s/1820.htm\" target=\"_blank\">Chef’s Essences\u003c/a>, in flavors like fir needle and shisho. Did your college kid just come back her Berlin study abroad with a taste for sauerkraut and \u003cem>Der Spiegel\u003c/em>? Build her a gift basket of her new favorites from \u003ca href=\"https://www.yelp.com/biz/lehrs-german-specialties-san-francisco\" target=\"_blank\">Lehr’s German Specialties\u003c/a>. Or pick someone up a gift card to a fancy grocery store like \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a> or \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite\u003c/a> and pair it with strict instructions to use it on something special and delightfully non-essential.\u003c/p>\n\u003cfigure id=\"attachment_95701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/POH14-112-2.jpg\" alt=\"A recent day in the kitchen at Open Hand.\" width=\"1920\" height=\"1278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent day in the kitchen at Open Hand. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Donation\u003c/h2>\n\u003cp>Everyone appreciates a gift made in their name to a worthy charity. There are plenty of \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/your-bay-area-guide-to-holiday-volunteering-and-donations/\" target=\"_blank\">food-centric charities\u003c/a> doing important work in the Bay Area, and we’ve covered a few of them: there’s \u003ca href=\"https://www.openhand.org/\" target=\"_blank\">Project Open Hand\u003c/a>, which \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\">provides nutritious meals\u003c/a> for people with AIDS and other illnesses. Then there’s the \u003ca href=\"http://ceresproject.org/\" target=\"_blank\">Ceres Project\u003c/a>, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/03/31/ceres-community-project-brings-healing-food-and-youth-empowerment-to-alameda/\" target=\"_blank\">nonprofit that teaches teens to cook\u003c/a> while providing meals for Bay Area residents with serious illnesses. \u003ca href=\"http://www.rootsofchange.org/\" target=\"_blank\">Roots of Change\u003c/a> funds the kind of \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/13/how-oaklands-roots-of-change-transforms-food-policy-in-california/\" target=\"_blank\">important food policy research\u003c/a> that will probably come under threat during Trump’s presidency. The \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council \u003c/a>wants to build an \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/10/12/race-money-and-food-talking-to-the-oakland-food-policy-council/\" target=\"_blank\">equitable food system\u003c/a> for The Town. In San Francisco, \u003ca href=\"https://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a> hosts all-in-one events where people experiencing homelessness can \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/07/shelter-is-just-the-beginning-project-homeless-connect-hosts-multi-service-events-to-help-homeless-san-franciscans/\" target=\"_blank\">secure everything from groceries to STD tests to wheelchair repair\u003c/a>. And don’t forgot your \u003ca href=\"https://www.sfmfoodbank.org/\" target=\"_blank\">local food banks\u003c/a>--they can always use donations, as can religious organizations like \u003ca href=\"https://www.glide.org/\" target=\"_blank\">Glide \u003c/a>and \u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\">St. Anthony’s\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Spots For Mediterranean Food in Berkeley, Emeryville, Albany and San Pablo",
"title": "Bay Area Bites Guide to 5 Favorite Spots For Mediterranean Food in Berkeley, Emeryville, Albany and San Pablo",
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"content": "\u003cp>The term “Mediterranean food” encompasses a staggering number of regions and foods, from Turkey’s moussaka to Spain’s paella. The phrase includes such a huge variety of cuisine that \u003ca href=\"http://www.nytimes.com/2011/04/03/magazine/mag-03YouRHere-t.html\" target=\"_blank\">some argue \u003c/a>there’s no such thing as authentic Mediterranean food. Yet in the US, the term has become shorthand for a simple, healthful style of cooking, something that’s heavy on fresh vegetables, fish and lamb and probably contains a vat of olive oil. In the Bay Area, we’re lucky to have a wealth of options for this kind of Mediterranean food, from high-end restaurants to hole-in-the-wall cafes. Here are some of our favorites in the East Bay--if we left yours out, let us know in the comments.\u003c/p>\n\u003ch2>Wally’s Cafe\u003c/h2>\n\u003cfigure id=\"attachment_113692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113692\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0104.jpg\" alt=\"A lamb and beef gyro (plus free soup) at Wally's Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lamb and beef gyro (plus free soup) at Wally's Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Emeryville’s 40th and San Pablo shopping center has nearly everything you could ever need--from shimmery eyeshadows at Ulta to a power saw at Home Depot--but it lacks non-chain eateries. Luckily, there’s \u003cstrong>Wally’s Cafe\u003c/strong>, tucked off San Pablo and attached to the divey Bank Club bar. Once you find the place, you’ll be rewarded by a menu of standard Mediterranean dishes with an emphasis on Lebanese food from owner Wally Matar, who knows how to make diners feel welcome: every meal starts with a free bowl of flavorful lentil soup. A lamb and beef gyro was a departure from the typical shaven-kebab style and featured marinated beef and lamb formed into patties, then crisped. The well-seasoned meat was topped with tzatziki, a shower of herbs, crunchy lettuce, and sumac-y onions. The bread is considerately thick to help keep it from degrading, but it’s still messy, requiring neck contortions to keep it from falling apart. At the end of your meal, there’s another gracious touch: a free piece of delicate, flaky, not-too-sweet Lebanese baklava. Is it any wonder why nearby Pixar employees love the place so much they allegedly decided to immortalize it in 2008’s \u003cem>WALL-E\u003c/em>? (A poster of which hangs in the restaurant, proudly bearing Matar’s name tag from his visit to the studio) Bring cash, and prepare for a wait if you go at lunch time: on a recent weekday, the restaurant and its outdoor area were packed with a crowd that ranged from office workers describing their new favorite podcast to a couple debating whether or not it’s dangerous to crack your joints.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wallysemeryville.com/\" target=\"_blank\">\u003cstrong>Wally's Cafe\u003c/strong>\u003c/a>\u003cbr>\n3900 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/H3jwh1gv8io\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 597-1303\u003cbr>\nHours: Mon-Sat, 11am-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/WallysCafe/\" target=\"_blank\">Wally's Cafe\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>La Méditerranée\u003c/h2>\n\u003cfigure id=\"attachment_113695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113695\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0058-e1479516443530.jpg\" alt=\"A lunch special Middle Eastern Plate from La Mediterranée.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">A lunch special Middle Eastern Plate from La Mediterranée. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Charming neighborhood spot \u003cstrong>La Méditerranée\u003c/strong>, with locations in San Francisco and Berkeley, has been a Bay Area standby since 1979, when owners Levon Der Bedrossian and Garbis Baghdassarian opened the first one on Fillmore. The reason for their longevity--as evidenced by the doorway, its length covered with Zagat, Yelp and TripAdvisor recommendation stickers--is straightforward: delicious, simple, food prepared well and at a good price. There are other pros: a huge seating area, easily able to accommodate a \u003cem>Friends\u003c/em>-sized group of amigos; heating lamps outside for when the weather isn’t Mediterranean-esque temperate; and smiling, efficient service. Yet another boon is the long lunch special, which goes until 4 PM and includes some of their star dishes for a few bucks less. If you’re new to the restaurant, get the Middle Eastern plate, which comes with a dizzying amount of options: a rich, sumac-spiked levant sandwich; a sweetly fragrant chunk of Chicken Cilicia; a towering, flaky spinach and feta roll similar to Spanakopita; and a bowl of soup (a piquant bowl of lemon chicken on my visit). In case that wasn’t enough, you also get cheese, fruit, pita, and a sizable dollop of hummus.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafelamed.com/\" target=\"_blank\">\u003cstrong>La Méditerranée\u003c/strong>\u003c/a>\u003cbr>\n2936 College Ave. [\u003ca href=\"https://goo.gl/maps/xgJUcoSXzbw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 540-7773\u003cbr>\nHours: Sun-Thu, 10am-9:30pm 5-10pm; Fri-Sat, 10am-10:30pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cafe-La-Mediterranee-Berkeley/285135371609495\" target=\"_blank\">Cafe La Mediterranee Berkeley\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Rojbas Mediterranean Grill\u003c/h2>\n\u003cfigure id=\"attachment_113689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113689\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0069.jpg\" alt=\"A spicy Adana Kebab from Rojbas Grill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spicy Adana Kebab from Rojbas Grill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown Berkeley’s \u003cstrong>Rojbas Grill\u003c/strong> is a respite from University Ave’s activity, a peaceful place with buttercup yellow walls to get an affordable, delicious meal. Owner Emin Tekin’s salads are from the 90s (goat cheese and beet, spinach and blue cheese) but his menu is decidedly Mediterranean, with a focus on Kurdish dishes like Adana-style lamb and a mast o sir yogurt dip. The Adana kebab was an antidote for anyone who's experienced tough, rubbery lamb. It was rich and succulent, with an enlivening but not overpowering level of heat. The food is lovingly, almost painstakingly prepared by a single kitchen worker, leaving you time to ponder the efficacy of a nearby \"Mein Trumpf\" sign, or to simply be hypnotized by the slowly rotating column of meat on a spit.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.rojbasgrill.com/\" target=\"_blank\">\u003cstrong>Rojbas Mediterranean Grill\u003c/strong>\u003c/a>\u003cbr>\n1901 University Ave. [\u003ca href=\"https://goo.gl/maps/yc2TTuug1zS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 679-5205\u003cbr>\nHours: Mon-Sun, 11am-10pm.\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Zaytoon Mediterranean Restaurant & Bar\u003c/h2>\n\u003cfigure id=\"attachment_113690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0081.jpg\" alt=\"Mansaf from Zaytoon.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mansaf from Zaytoon. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has no shortage of low-to-medium priced options for quick, cheap Mediterranean meals. But what if you want something a little more upscale? Albany’s \u003cstrong>Zaytoon\u003c/strong>, which owner Izat Eliyan opened this year, aims to fill that gap. The decor is casually elegant--subdued teal leather booths, artistic light fixtures--and the menu follows suit, with a thoughtfully varied menu that emphasizes sourcing (most of the meats are local). While many dishes are familiar--kebabs abound--there are some rarer-seen options like mansaf, Jordan’s national dish. It’s a tower of incredibly tender braised lamb on top of lavash and yogurt. As you eat, the soggy bread collapses into a delicious mush, thanks to the tangy yogurt, with slivered nuts adding crunch.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/zaytoon-mediterranean-restaurant-and-bar-albany-2\" target=\"_blank\">\u003cstrong>Zaytoon Mediterranean Restaurant & Bar\u003c/strong>\u003c/a>\u003cbr>\n1133 Solano Ave. [\u003ca href=\"https://goo.gl/maps/q5wxQBz3Zox\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 898-1316\u003cbr>\nHours: Tue-Sun, 11:30am-9:30pm; Closed Monday.\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003ch2>Kebab Express\u003c/h2>\n\u003cfigure id=\"attachment_113691\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0083.jpg\" alt=\"Chicken and rice at Kebab Express.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and rice at Kebab Express. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Should you find yourself starving in San Pablo--whether you’re stuck in traffic on the 80 or just trying to fill up before a long night of gambling at Lytton Springs--park yourself in a nondescript shopping center for distinctive, excellent Mediterranean food. \u003cstrong>Kebab Express\u003c/strong> (located next to charmingly named taqueria-slash-pizzeria Americana Restaurant) offers a halal menu of traditional gyros, but don’t miss their simple chicken and rice dishes, usually prepared by owner Farid Mohsini. A huge pile of chicken--well seasoned, tender, with some char from the grill--comes topped with garlic yogurt sauce. Choose your spice level wisely (when they say spicy, they mean it), but the green sauce it comes with, a zingy yogurt and cilantro jalapeno affair, adds a tempering burst of freshness. Portions are gigantic, so prepare to stay a while: grab some plastic cutlery and settle in to watch the TV in the corner (playing \u003cem>NCIS\u003c/em> on my visit) and enjoy your mountain of food.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/kebab-express-san-pablo\" target=\"_blank\">\u003cstrong>Kebab Express\u003c/strong>\u003c/a>\u003cbr>\n13350 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/PDbD2C9msX82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA 94806\u003cbr>\nPh: (510) 233-2733\u003cbr>\nHours: Mon-Sun, 11am-9pm.\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"excerpt": "Where to get some of the East Bay's tastiest Mediterranean food, from high-end to hole-in-the-wall spots. ",
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"description": "Where to get some of the East Bay's tastiest Mediterranean food, from high-end to hole-in-the-wall spots. ",
"title": "Bay Area Bites Guide to 5 Favorite Spots For Mediterranean Food in Berkeley, Emeryville, Albany and San Pablo | KQED",
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"headline": "Bay Area Bites Guide to 5 Favorite Spots For Mediterranean Food in Berkeley, Emeryville, Albany and San Pablo",
"datePublished": "2016-11-28T09:11:31-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The term “Mediterranean food” encompasses a staggering number of regions and foods, from Turkey’s moussaka to Spain’s paella. The phrase includes such a huge variety of cuisine that \u003ca href=\"http://www.nytimes.com/2011/04/03/magazine/mag-03YouRHere-t.html\" target=\"_blank\">some argue \u003c/a>there’s no such thing as authentic Mediterranean food. Yet in the US, the term has become shorthand for a simple, healthful style of cooking, something that’s heavy on fresh vegetables, fish and lamb and probably contains a vat of olive oil. In the Bay Area, we’re lucky to have a wealth of options for this kind of Mediterranean food, from high-end restaurants to hole-in-the-wall cafes. Here are some of our favorites in the East Bay--if we left yours out, let us know in the comments.\u003c/p>\n\u003ch2>Wally’s Cafe\u003c/h2>\n\u003cfigure id=\"attachment_113692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113692\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0104.jpg\" alt=\"A lamb and beef gyro (plus free soup) at Wally's Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0104-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lamb and beef gyro (plus free soup) at Wally's Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Emeryville’s 40th and San Pablo shopping center has nearly everything you could ever need--from shimmery eyeshadows at Ulta to a power saw at Home Depot--but it lacks non-chain eateries. Luckily, there’s \u003cstrong>Wally’s Cafe\u003c/strong>, tucked off San Pablo and attached to the divey Bank Club bar. Once you find the place, you’ll be rewarded by a menu of standard Mediterranean dishes with an emphasis on Lebanese food from owner Wally Matar, who knows how to make diners feel welcome: every meal starts with a free bowl of flavorful lentil soup. A lamb and beef gyro was a departure from the typical shaven-kebab style and featured marinated beef and lamb formed into patties, then crisped. The well-seasoned meat was topped with tzatziki, a shower of herbs, crunchy lettuce, and sumac-y onions. The bread is considerately thick to help keep it from degrading, but it’s still messy, requiring neck contortions to keep it from falling apart. At the end of your meal, there’s another gracious touch: a free piece of delicate, flaky, not-too-sweet Lebanese baklava. Is it any wonder why nearby Pixar employees love the place so much they allegedly decided to immortalize it in 2008’s \u003cem>WALL-E\u003c/em>? (A poster of which hangs in the restaurant, proudly bearing Matar’s name tag from his visit to the studio) Bring cash, and prepare for a wait if you go at lunch time: on a recent weekday, the restaurant and its outdoor area were packed with a crowd that ranged from office workers describing their new favorite podcast to a couple debating whether or not it’s dangerous to crack your joints.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wallysemeryville.com/\" target=\"_blank\">\u003cstrong>Wally's Cafe\u003c/strong>\u003c/a>\u003cbr>\n3900 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/H3jwh1gv8io\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 597-1303\u003cbr>\nHours: Mon-Sat, 11am-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/WallysCafe/\" target=\"_blank\">Wally's Cafe\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>La Méditerranée\u003c/h2>\n\u003cfigure id=\"attachment_113695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113695\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0058-e1479516443530.jpg\" alt=\"A lunch special Middle Eastern Plate from La Mediterranée.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">A lunch special Middle Eastern Plate from La Mediterranée. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Charming neighborhood spot \u003cstrong>La Méditerranée\u003c/strong>, with locations in San Francisco and Berkeley, has been a Bay Area standby since 1979, when owners Levon Der Bedrossian and Garbis Baghdassarian opened the first one on Fillmore. The reason for their longevity--as evidenced by the doorway, its length covered with Zagat, Yelp and TripAdvisor recommendation stickers--is straightforward: delicious, simple, food prepared well and at a good price. There are other pros: a huge seating area, easily able to accommodate a \u003cem>Friends\u003c/em>-sized group of amigos; heating lamps outside for when the weather isn’t Mediterranean-esque temperate; and smiling, efficient service. Yet another boon is the long lunch special, which goes until 4 PM and includes some of their star dishes for a few bucks less. If you’re new to the restaurant, get the Middle Eastern plate, which comes with a dizzying amount of options: a rich, sumac-spiked levant sandwich; a sweetly fragrant chunk of Chicken Cilicia; a towering, flaky spinach and feta roll similar to Spanakopita; and a bowl of soup (a piquant bowl of lemon chicken on my visit). In case that wasn’t enough, you also get cheese, fruit, pita, and a sizable dollop of hummus.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafelamed.com/\" target=\"_blank\">\u003cstrong>La Méditerranée\u003c/strong>\u003c/a>\u003cbr>\n2936 College Ave. [\u003ca href=\"https://goo.gl/maps/xgJUcoSXzbw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 540-7773\u003cbr>\nHours: Sun-Thu, 10am-9:30pm 5-10pm; Fri-Sat, 10am-10:30pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cafe-La-Mediterranee-Berkeley/285135371609495\" target=\"_blank\">Cafe La Mediterranee Berkeley\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Rojbas Mediterranean Grill\u003c/h2>\n\u003cfigure id=\"attachment_113689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113689\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0069.jpg\" alt=\"A spicy Adana Kebab from Rojbas Grill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0069-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spicy Adana Kebab from Rojbas Grill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown Berkeley’s \u003cstrong>Rojbas Grill\u003c/strong> is a respite from University Ave’s activity, a peaceful place with buttercup yellow walls to get an affordable, delicious meal. Owner Emin Tekin’s salads are from the 90s (goat cheese and beet, spinach and blue cheese) but his menu is decidedly Mediterranean, with a focus on Kurdish dishes like Adana-style lamb and a mast o sir yogurt dip. The Adana kebab was an antidote for anyone who's experienced tough, rubbery lamb. It was rich and succulent, with an enlivening but not overpowering level of heat. The food is lovingly, almost painstakingly prepared by a single kitchen worker, leaving you time to ponder the efficacy of a nearby \"Mein Trumpf\" sign, or to simply be hypnotized by the slowly rotating column of meat on a spit.\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.rojbasgrill.com/\" target=\"_blank\">\u003cstrong>Rojbas Mediterranean Grill\u003c/strong>\u003c/a>\u003cbr>\n1901 University Ave. [\u003ca href=\"https://goo.gl/maps/yc2TTuug1zS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 679-5205\u003cbr>\nHours: Mon-Sun, 11am-10pm.\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Zaytoon Mediterranean Restaurant & Bar\u003c/h2>\n\u003cfigure id=\"attachment_113690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0081.jpg\" alt=\"Mansaf from Zaytoon.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0081-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mansaf from Zaytoon. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has no shortage of low-to-medium priced options for quick, cheap Mediterranean meals. But what if you want something a little more upscale? Albany’s \u003cstrong>Zaytoon\u003c/strong>, which owner Izat Eliyan opened this year, aims to fill that gap. The decor is casually elegant--subdued teal leather booths, artistic light fixtures--and the menu follows suit, with a thoughtfully varied menu that emphasizes sourcing (most of the meats are local). While many dishes are familiar--kebabs abound--there are some rarer-seen options like mansaf, Jordan’s national dish. It’s a tower of incredibly tender braised lamb on top of lavash and yogurt. As you eat, the soggy bread collapses into a delicious mush, thanks to the tangy yogurt, with slivered nuts adding crunch.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/zaytoon-mediterranean-restaurant-and-bar-albany-2\" target=\"_blank\">\u003cstrong>Zaytoon Mediterranean Restaurant & Bar\u003c/strong>\u003c/a>\u003cbr>\n1133 Solano Ave. [\u003ca href=\"https://goo.gl/maps/q5wxQBz3Zox\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 898-1316\u003cbr>\nHours: Tue-Sun, 11:30am-9:30pm; Closed Monday.\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003ch2>Kebab Express\u003c/h2>\n\u003cfigure id=\"attachment_113691\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/IMG_0083.jpg\" alt=\"Chicken and rice at Kebab Express.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/IMG_0083-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and rice at Kebab Express. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Should you find yourself starving in San Pablo--whether you’re stuck in traffic on the 80 or just trying to fill up before a long night of gambling at Lytton Springs--park yourself in a nondescript shopping center for distinctive, excellent Mediterranean food. \u003cstrong>Kebab Express\u003c/strong> (located next to charmingly named taqueria-slash-pizzeria Americana Restaurant) offers a halal menu of traditional gyros, but don’t miss their simple chicken and rice dishes, usually prepared by owner Farid Mohsini. A huge pile of chicken--well seasoned, tender, with some char from the grill--comes topped with garlic yogurt sauce. Choose your spice level wisely (when they say spicy, they mean it), but the green sauce it comes with, a zingy yogurt and cilantro jalapeno affair, adds a tempering burst of freshness. Portions are gigantic, so prepare to stay a while: grab some plastic cutlery and settle in to watch the TV in the corner (playing \u003cem>NCIS\u003c/em> on my visit) and enjoy your mountain of food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/kebab-express-san-pablo\" target=\"_blank\">\u003cstrong>Kebab Express\u003c/strong>\u003c/a>\u003cbr>\n13350 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/PDbD2C9msX82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Pablo, CA 94806\u003cbr>\nPh: (510) 233-2733\u003cbr>\nHours: Mon-Sun, 11am-9pm.\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide: Pumpkin Ice Cream Round Up",
"title": "Bay Area Bites Guide: Pumpkin Ice Cream Round Up",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>It's pumpkin time!\u003c/strong> The force of the pumpkin spice latte and all its cinnamon-flavored brethren is strong right now. (Surely the Meta-Pumpkin Award goes to the \u003ca href=\"http://www.traderjoes.com/fearless-flyer/article/1912\">Pumpkin Spiced Pumpkin Seeds\u003c/a>.) But if you really want pumpkin bliss, skip the lattes, the juices, the pumpkin soups served in a pumpkin, and go straight for pumpkin ice cream. This flavor appears in late September or early October, and fades away by late December, reaching its height of popularity in the orange-hued moment between Halloween and Thanksgiving. In honor of the season, we braved the recent rains and taste-tested our way around the Bay to find the best pumpkin ice creams on offer. \u003c/p>\n\u003cfigure id=\"attachment_113268\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-1020x1360.jpg\" alt=\"Curbside Creamery Skeleton with Pumpkins\" width=\"640\" height=\"853\" class=\"size-large wp-image-113268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery Skeleton with Pumpkins \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three years ago, when we last did a \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/10/31/pumpkin-ice-cream-throwdown/\" target=\"_blank\">pumpkin ice-cream round-up\u003c/a>, plain old pumpkin was the scoop du jour. For the artisan creameries in 2016, pumpkin has gone rococco, pebbled with nuts and cookie chunks, trying hard to be all-in-one reproductions of pumpkin pie or pumpkin cheesecake. \u003c/p>\n\u003cp>\u003cstrong>But are they better?\u003c/strong> Can anything be better than a scoop of Mitchell's pumpkin ice cream atop a scoop of their Mexican chocolate, still the gold standard of frozen fall desserts? After crisscrossing the city, and the bay, on Muni and BART, we can say: actually, no. The old-school scoop shops--Joe's in the Richmond, Swensen's in Russian Hill--are, we discovered, are the ones making the best straight-up, lick-it-til-it's-gone pumpkin ice creams this year. If you haven't gone to an ice cream shop without an Instagram feed lately, you're missing out. \u003c/p>\n\u003cp>\u003cstrong>A note on sizing:\u003c/strong> If these scoops in these pictures look particularly small, they are. In the interest of taste-testing (and not dying from ice cream overload), we asked for the smallest option available, usually a \"junior\" or \"kid's-size\" cone or cup. A regular single scoop would be more generous. \u003c/p>\n\u003ch2>Joe's Ice Cream: Pumpkin\u003c/h2>\n\u003cfigure id=\"attachment_113411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/JoesCone2-new.jpg\" alt=\"Joe's Pumpkin Ice Cream Cone\" width=\"1920\" height=\"1631\" class=\"size-full wp-image-113411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-160x136.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-800x680.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-768x652.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-1020x866.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-1180x1002.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-960x816.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-240x204.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-375x319.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-520x442.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Joe's Pumpkin Ice Cream Cone \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For generations of Richmond kids, ice cream means a trip to Joe's. It's a big, bright place with burgers on one side, ice cream on the other, where longtime owner Mutsuhiko Murashige has been making buckets of sweet, creamy treats since he bought the place in 1979, using the same recipes that had been with the business since the 1950s. Pumpkin is the featured flavor right now, and it's pretty much perfect: fluffy and creamy, judiciously nutmegged, with flecks of spice and shreds of pumpkin fiber. \u003c/p>\n\u003cfigure id=\"attachment_113276\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/JoesExterior-e1478046153897-800x1067.jpg\" alt=\"Exterior of Joe's Ice Cream\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Exterior of Joe's Ice Cream \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.joesicecream.com/\" target=\"_blank\">\u003cstrong>Joe's Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n5420 Geary Blvd [\u003ca href=\"https://goo.gl/XXrGeS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94121\u003cbr>\nPh: (415) 751-1950\u003cbr>\nHours: Mon-Thu 11am-10pm; Fri-Sat 11am-11pm; Sun 12pm-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Joes-Ice-Cream-409362949109565/\">Joe's Ice Cream\u003c/a>\u003c/p>\n\u003ch2>Swensen's: Pumpkin\u003c/h2>\n\u003cfigure id=\"attachment_113280\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/SwensensCone-e1478046047479-800x1067.jpg\" alt=\"Swensen's Pumpkin Cone\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Swensen's Pumpkin Cone \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Born-and-bred San Franciscans, even those who have long decamped for New York City or the Oakland hills, come down heavily in favor of Swensen's. While the company is now an international chain, the original San Francisco shop has remained separate from the rest of the franchise, and still makes its own ice cream. Including pumpkin, of course, and it's just the way you remember it: velvety smooth, pumpkin-forward and gently spiced, all autumn in a lick.\u003c/p>\n\u003cfigure id=\"attachment_113281\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/SwensensBoard-800x1067.jpg\" alt=\"Swensen Menu \" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Swensen Menu \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.swensens.com/\" target=\"_blank\">\u003cstrong>Swensens\u003c/strong>\u003c/a>\u003cbr>\n1999 Hyde St [\u003ca href=\"https://goo.gl/VeRq9W\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94109\u003cbr>\nPh: (415) 775-6818\u003cbr>\nHours: Mon-Sun 12pm-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/swensens\" target=\"_blank\">@swensens\u003c/a> \u003c/p>\n\u003ch2>Curbside Creamery: Vegan Pumpkin Pie\u003c/h2>\n\u003cfigure id=\"attachment_113265\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/CurbsideCup-800x1067.jpg\" alt=\"Curbside Creamery's vegan pumpkin pie ice cream\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery's vegan pumpkin pie ice cream \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This stylish little shop on Temescal Alley has made a name for itself among Oakland's hip vegan set. On any given day, close to half of Curbside's offerings are dairy-free but delicious, with many of the vegan versions made with a rich, housemade cashew base that provides a smooth, creamy texture. As a result, their vegan pumpkin pie ice cream deserves love from omnivores and vegans alike, thanks to its well-rounded pumpkin flavor punched up with plenty of autumn spices and molasses. It's also available as an ice cream sandwich with vegan shortbread cookies.\u003c/p>\n\u003cfigure id=\"attachment_113267\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/curbsideLisaWentworth-800x1067.jpg\" alt=\"Curbside scooper Lisa Wentworth displays the vegan pumpkin pie ice cream sandwich\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Curbside scooper Lisa Wentworth displays the vegan pumpkin pie ice cream sandwich \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.curbsideoakland.com\" target=\"_blank\">\u003cstrong>Curbside Creamery\u003c/strong>\u003c/a>\u003cbr>\n482 49th St (Temescal Alley) [\u003ca href=\"https://goo.gl/P8eEfZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 250-9804\u003cbr>\nHours: Mon-Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/curbsidecreamery/\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/curbsidecreamry\" target=\"_blank\">@CurbsideCreamry\u003c/a> \u003c/p>\n\u003ch2>Little Giant Ice Cream: Pumpkin Pie\u003c/h2>\n\u003cfigure id=\"attachment_113279\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-800x1067.jpg\" alt=\"Little Giant Pumpkin Pie Cup\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Little Giant Pumpkin Pie Cup \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This artisanal ice cream shop--one of the few in the Bay Area to make its own ice cream base--started in Oakland but has now expanded to the FiDi in SF. Flavors are cheeky and often boozy, like the popular Dirty South (caramel ice cream with candied pecans and whiskey caramel), but the pumpkin pie is straight-up tasty pumpkin, bright orange in color with loads of zippy fresh-squash flavor. But the soggy hunks of cookie-crust scattered throughout are a needless distraction. Pumpkin pie is all about the filling, and this ice cream should be, too. \u003c/p>\n\u003cfigure id=\"attachment_113277\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-800x1067.jpg\" alt=\"Scooping at Little Giant in downtown San Francisco\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Scooping at Little Giant in downtown San Francisco \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://littlegianticecream.com.s29284.gridserver.com/\" target=\"_blank\">\u003cstrong>Little Giant Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n214 Sutter St [\u003ca href=\"https://goo.gl/acV18e\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94108\u003cbr>\nPh: (510) 922-1426\u003cbr>\nHours: Mon-Sat 12pm-7pm\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1951 Telegraph Ave\u003cbr>\nOakland, CA 94612 [\u003ca href=\"https://goo.gl/JaiiB8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh. (510) 922-1426\u003cbr>\nHours: Daily, 1pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Little-Giant-Ice-Cream-436837296466443/\" target=\"_blank\">Little Giant Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LittleGiant_IC\" target=\"_blank\">@LittleGiant_IC\u003c/a>\u003c/p>\n\u003ch2>Humphrey Slocombe: Pumpkin Nut\u003c/h2>\n\u003cfigure id=\"attachment_113586\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/HumpSlocombeCone-new-800x1067.jpg\" alt=\"Humphry Slocombe Pumpkin Nut Cone\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe Pumpkin Nut Cone\u003c/figcaption>\u003c/figure>\n\u003cp>Is it worth skipping favorites like Secret Breakfast or Vietnamese Coffee for the seasonal Pumpkin Nut? Well, how pebbly do you like your ice cream, and how much do you love hazelnuts? If the answer is \"like a bucket of gravel, baby\" and \"OMG hazelnuts yessssss\" then by all means, go for it. \"Nutty Pumpkin\" would be a better moniker for this, because the pumpkin is a mere muted background for a LOT of slightly salty hazelnut bits. Personally, I found the texture is distracting, raspy where I expected smooth, without the treasure-hunting appeal of say, the distinct chunks of walnut or marshmallow in a scoop of rocky road. There's also a liquid option, in the shape of a pumpkin-walnut milkshake. \u003c/p>\n\u003cfigure id=\"attachment_113270\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-800x1067.jpg\" alt=\"Daily flavors at Humphry Slocombe in the Ferry Building\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Daily flavors at Humphry Slocombe in the Ferry Building \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/\" target=\"_blank\">\u003cstrong>Humphry Slocombe\u003c/strong>\u003c/a>\u003cbr>\n1 Ferry Building [\u003ca href=\"https://goo.gl/maps/4tGmS5QVYn32\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94111\u003cbr>\nPh: (415) 550-6971\u003cbr>\nHours: Mon-Fri 11am-9pm; Sat 8am-9pm; Sun 11am-9pm\u003cbr>\n2790 Harrison St. [\u003ca href=\"https://goo.gl/ZCXBZ9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94110\u003cbr>\nPh: (415) 550-6971\u003cbr>\nHours: Mon-Thu 1pm-11pm; Fri-Sun 12pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/humphryslocombe/?fref=ts&ref=br_tf\" target=\"_blank\">Humphry Slocombe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/humphryslocombe\" target=\"_blank\">@humphryslocombe\u003c/a>\u003c/p>\n\u003ch2>Bi-Rite Creamery: Pumpkin Cheesecake\u003c/h2>\n\u003cfigure id=\"attachment_113584\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/BiRiteCone-new-800x1067.jpg\" alt=\"Bi-Rite Pumpkin Cheesecake Cone\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113584\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Pumpkin Cheesecake Cone \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taste this blindfolded, and you'll know instantly that cheesecake is the goal here: the ice cream is densely rich and tangy, thickly scattered with bits of graham cracker crust. Because it's Bi-Rite, the graham crackers are housemade and delicious, but they almost overwhelm the ice cream, and they definitely overwhelm whatever mild pumpkin flavor that hasn't already been clobbered by the cheesecake taste. If you want a tangy pumpkin combo, try a twist of pumpkin and creme fraiche soft-serve, available Wednesdays only at the 18th Street soft-serve window a few doors east of the main ice cream shop. \u003c/p>\n\u003cfigure id=\"attachment_113263\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-800x1067.jpg\" alt=\"Waiting for cones at Bi-Rite on Divisadero\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Waiting for cones at Bi-Rite on Divisadero \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\" target=\"_blank\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n550 Divisadero [\u003ca href=\"https://goo.gl/j3nJYN\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94117\u003cbr>\nPh: (415) 551-7900\u003cbr>\nHours: Mon-Sun, 9am-9pm\u003c/p>\n\u003cp>3692 18th St. [\u003ca href=\"https://goo.gl/UwNIs9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94110\u003cbr>\nPh: (415) 626-5600\u003cbr>\nHours: Sun-Thu 11am-10pm, Fri-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/biritecreamery\" target=\"_blank\">Bi-Rite Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BiRiteCreamery\" target=\"_blank\">@BiRiteCreamery\u003c/a> \u003c/p>\n\u003ch2>It's-It: Pumpkin\u003c/h2>\n\u003cfigure id=\"attachment_113272\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-800x1067.jpg\" alt=\"It's-It Packaging\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">It's-It Packaging \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what about the ice cream case of your local corner store? If you're lucky, down among the Nutty Buddys and Haagen-Daz cups is the one and only real San Francisco treat: not just an It's-It, but a pumpkin It's-It. It has the same chocolate coating, the same frozen oatmeal cookies, but the ice cream is a creamy pumpkin, spiced with cinnamon, nutmeg, and clove, which balances particularly well with the encompassing cookies. As corner-store frozen desserts go, it's realer than most, made with milk, cream, sugar, and actual pumpkin, with a dash of annato and turmeric for color. While we can't vouch for every bodega's offerings, an unscientific stroll and poll revealed good stashes on offer at Gino's Deli in Pacific Heights, the Polk and Green Market in Russian Hill, and Harvest Hills Market in Bernal Heights, with other unconfirmed sightings throughout the city. \u003c/p>\n\u003cfigure id=\"attachment_113271\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-800x1067.jpg\" alt=\"It's-It Pumpkin Ice Cream Sandwich\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">It's-It Pumpkin Ice Cream Sandwich \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.itsiticecream.com/\" target=\"_blank\">It's-It\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ITSIT/\" target=\"_blank\">It's-It\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ItsItIceCream\" target=\"_blank\">@ItsItIceCream\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/itsiticecream/\" target=\"_blank\">itsiticecream\u003c/a>\u003c/p>\n\n",
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"excerpt": "Time for a pumpkin ice cream throw down, old school vs. new school. Who's got the most lickable scoops? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>It's pumpkin time!\u003c/strong> The force of the pumpkin spice latte and all its cinnamon-flavored brethren is strong right now. (Surely the Meta-Pumpkin Award goes to the \u003ca href=\"http://www.traderjoes.com/fearless-flyer/article/1912\">Pumpkin Spiced Pumpkin Seeds\u003c/a>.) But if you really want pumpkin bliss, skip the lattes, the juices, the pumpkin soups served in a pumpkin, and go straight for pumpkin ice cream. This flavor appears in late September or early October, and fades away by late December, reaching its height of popularity in the orange-hued moment between Halloween and Thanksgiving. In honor of the season, we braved the recent rains and taste-tested our way around the Bay to find the best pumpkin ice creams on offer. \u003c/p>\n\u003cfigure id=\"attachment_113268\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-1020x1360.jpg\" alt=\"Curbside Creamery Skeleton with Pumpkins\" width=\"640\" height=\"853\" class=\"size-large wp-image-113268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideSkeleton-e1478046280840-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery Skeleton with Pumpkins \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three years ago, when we last did a \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/10/31/pumpkin-ice-cream-throwdown/\" target=\"_blank\">pumpkin ice-cream round-up\u003c/a>, plain old pumpkin was the scoop du jour. For the artisan creameries in 2016, pumpkin has gone rococco, pebbled with nuts and cookie chunks, trying hard to be all-in-one reproductions of pumpkin pie or pumpkin cheesecake. \u003c/p>\n\u003cp>\u003cstrong>But are they better?\u003c/strong> Can anything be better than a scoop of Mitchell's pumpkin ice cream atop a scoop of their Mexican chocolate, still the gold standard of frozen fall desserts? After crisscrossing the city, and the bay, on Muni and BART, we can say: actually, no. The old-school scoop shops--Joe's in the Richmond, Swensen's in Russian Hill--are, we discovered, are the ones making the best straight-up, lick-it-til-it's-gone pumpkin ice creams this year. If you haven't gone to an ice cream shop without an Instagram feed lately, you're missing out. \u003c/p>\n\u003cp>\u003cstrong>A note on sizing:\u003c/strong> If these scoops in these pictures look particularly small, they are. In the interest of taste-testing (and not dying from ice cream overload), we asked for the smallest option available, usually a \"junior\" or \"kid's-size\" cone or cup. A regular single scoop would be more generous. \u003c/p>\n\u003ch2>Joe's Ice Cream: Pumpkin\u003c/h2>\n\u003cfigure id=\"attachment_113411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/JoesCone2-new.jpg\" alt=\"Joe's Pumpkin Ice Cream Cone\" width=\"1920\" height=\"1631\" class=\"size-full wp-image-113411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-160x136.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-800x680.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-768x652.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-1020x866.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-1180x1002.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-960x816.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-240x204.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-375x319.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesCone2-new-520x442.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Joe's Pumpkin Ice Cream Cone \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For generations of Richmond kids, ice cream means a trip to Joe's. It's a big, bright place with burgers on one side, ice cream on the other, where longtime owner Mutsuhiko Murashige has been making buckets of sweet, creamy treats since he bought the place in 1979, using the same recipes that had been with the business since the 1950s. Pumpkin is the featured flavor right now, and it's pretty much perfect: fluffy and creamy, judiciously nutmegged, with flecks of spice and shreds of pumpkin fiber. \u003c/p>\n\u003cfigure id=\"attachment_113276\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/JoesExterior-e1478046153897-800x1067.jpg\" alt=\"Exterior of Joe's Ice Cream\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/JoesExterior-e1478046153897-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Exterior of Joe's Ice Cream \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.joesicecream.com/\" target=\"_blank\">\u003cstrong>Joe's Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n5420 Geary Blvd [\u003ca href=\"https://goo.gl/XXrGeS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94121\u003cbr>\nPh: (415) 751-1950\u003cbr>\nHours: Mon-Thu 11am-10pm; Fri-Sat 11am-11pm; Sun 12pm-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Joes-Ice-Cream-409362949109565/\">Joe's Ice Cream\u003c/a>\u003c/p>\n\u003ch2>Swensen's: Pumpkin\u003c/h2>\n\u003cfigure id=\"attachment_113280\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/SwensensCone-e1478046047479-800x1067.jpg\" alt=\"Swensen's Pumpkin Cone\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensCone-e1478046047479-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Swensen's Pumpkin Cone \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Born-and-bred San Franciscans, even those who have long decamped for New York City or the Oakland hills, come down heavily in favor of Swensen's. While the company is now an international chain, the original San Francisco shop has remained separate from the rest of the franchise, and still makes its own ice cream. Including pumpkin, of course, and it's just the way you remember it: velvety smooth, pumpkin-forward and gently spiced, all autumn in a lick.\u003c/p>\n\u003cfigure id=\"attachment_113281\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/SwensensBoard-800x1067.jpg\" alt=\"Swensen Menu \" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/SwensensBoard-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Swensen Menu \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.swensens.com/\" target=\"_blank\">\u003cstrong>Swensens\u003c/strong>\u003c/a>\u003cbr>\n1999 Hyde St [\u003ca href=\"https://goo.gl/VeRq9W\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94109\u003cbr>\nPh: (415) 775-6818\u003cbr>\nHours: Mon-Sun 12pm-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/swensens\" target=\"_blank\">@swensens\u003c/a> \u003c/p>\n\u003ch2>Curbside Creamery: Vegan Pumpkin Pie\u003c/h2>\n\u003cfigure id=\"attachment_113265\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/CurbsideCup-800x1067.jpg\" alt=\"Curbside Creamery's vegan pumpkin pie ice cream\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/CurbsideCup-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery's vegan pumpkin pie ice cream \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This stylish little shop on Temescal Alley has made a name for itself among Oakland's hip vegan set. On any given day, close to half of Curbside's offerings are dairy-free but delicious, with many of the vegan versions made with a rich, housemade cashew base that provides a smooth, creamy texture. As a result, their vegan pumpkin pie ice cream deserves love from omnivores and vegans alike, thanks to its well-rounded pumpkin flavor punched up with plenty of autumn spices and molasses. It's also available as an ice cream sandwich with vegan shortbread cookies.\u003c/p>\n\u003cfigure id=\"attachment_113267\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/curbsideLisaWentworth-800x1067.jpg\" alt=\"Curbside scooper Lisa Wentworth displays the vegan pumpkin pie ice cream sandwich\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/curbsideLisaWentworth-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Curbside scooper Lisa Wentworth displays the vegan pumpkin pie ice cream sandwich \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.curbsideoakland.com\" target=\"_blank\">\u003cstrong>Curbside Creamery\u003c/strong>\u003c/a>\u003cbr>\n482 49th St (Temescal Alley) [\u003ca href=\"https://goo.gl/P8eEfZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 250-9804\u003cbr>\nHours: Mon-Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/curbsidecreamery/\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/curbsidecreamry\" target=\"_blank\">@CurbsideCreamry\u003c/a> \u003c/p>\n\u003ch2>Little Giant Ice Cream: Pumpkin Pie\u003c/h2>\n\u003cfigure id=\"attachment_113279\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-800x1067.jpg\" alt=\"Little Giant Pumpkin Pie Cup\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCup2-e1478046069810-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Little Giant Pumpkin Pie Cup \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This artisanal ice cream shop--one of the few in the Bay Area to make its own ice cream base--started in Oakland but has now expanded to the FiDi in SF. Flavors are cheeky and often boozy, like the popular Dirty South (caramel ice cream with candied pecans and whiskey caramel), but the pumpkin pie is straight-up tasty pumpkin, bright orange in color with loads of zippy fresh-squash flavor. But the soggy hunks of cookie-crust scattered throughout are a needless distraction. Pumpkin pie is all about the filling, and this ice cream should be, too. \u003c/p>\n\u003cfigure id=\"attachment_113277\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-800x1067.jpg\" alt=\"Scooping at Little Giant in downtown San Francisco\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LittleGiantCase-e1478046127143-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Scooping at Little Giant in downtown San Francisco \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://littlegianticecream.com.s29284.gridserver.com/\" target=\"_blank\">\u003cstrong>Little Giant Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n214 Sutter St [\u003ca href=\"https://goo.gl/acV18e\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94108\u003cbr>\nPh: (510) 922-1426\u003cbr>\nHours: Mon-Sat 12pm-7pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1951 Telegraph Ave\u003cbr>\nOakland, CA 94612 [\u003ca href=\"https://goo.gl/JaiiB8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh. (510) 922-1426\u003cbr>\nHours: Daily, 1pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Little-Giant-Ice-Cream-436837296466443/\" target=\"_blank\">Little Giant Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LittleGiant_IC\" target=\"_blank\">@LittleGiant_IC\u003c/a>\u003c/p>\n\u003ch2>Humphrey Slocombe: Pumpkin Nut\u003c/h2>\n\u003cfigure id=\"attachment_113586\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/HumpSlocombeCone-new-800x1067.jpg\" alt=\"Humphry Slocombe Pumpkin Nut Cone\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113586\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeCone-new-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe Pumpkin Nut Cone\u003c/figcaption>\u003c/figure>\n\u003cp>Is it worth skipping favorites like Secret Breakfast or Vietnamese Coffee for the seasonal Pumpkin Nut? Well, how pebbly do you like your ice cream, and how much do you love hazelnuts? If the answer is \"like a bucket of gravel, baby\" and \"OMG hazelnuts yessssss\" then by all means, go for it. \"Nutty Pumpkin\" would be a better moniker for this, because the pumpkin is a mere muted background for a LOT of slightly salty hazelnut bits. Personally, I found the texture is distracting, raspy where I expected smooth, without the treasure-hunting appeal of say, the distinct chunks of walnut or marshmallow in a scoop of rocky road. There's also a liquid option, in the shape of a pumpkin-walnut milkshake. \u003c/p>\n\u003cfigure id=\"attachment_113270\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-800x1067.jpg\" alt=\"Daily flavors at Humphry Slocombe in the Ferry Building\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/HumpSlocombeFlavors-e1478046332686-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Daily flavors at Humphry Slocombe in the Ferry Building \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/\" target=\"_blank\">\u003cstrong>Humphry Slocombe\u003c/strong>\u003c/a>\u003cbr>\n1 Ferry Building [\u003ca href=\"https://goo.gl/maps/4tGmS5QVYn32\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94111\u003cbr>\nPh: (415) 550-6971\u003cbr>\nHours: Mon-Fri 11am-9pm; Sat 8am-9pm; Sun 11am-9pm\u003cbr>\n2790 Harrison St. [\u003ca href=\"https://goo.gl/ZCXBZ9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94110\u003cbr>\nPh: (415) 550-6971\u003cbr>\nHours: Mon-Thu 1pm-11pm; Fri-Sun 12pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/humphryslocombe/?fref=ts&ref=br_tf\" target=\"_blank\">Humphry Slocombe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/humphryslocombe\" target=\"_blank\">@humphryslocombe\u003c/a>\u003c/p>\n\u003ch2>Bi-Rite Creamery: Pumpkin Cheesecake\u003c/h2>\n\u003cfigure id=\"attachment_113584\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/BiRiteCone-new-800x1067.jpg\" alt=\"Bi-Rite Pumpkin Cheesecake Cone\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113584\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCone-new-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Pumpkin Cheesecake Cone \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taste this blindfolded, and you'll know instantly that cheesecake is the goal here: the ice cream is densely rich and tangy, thickly scattered with bits of graham cracker crust. Because it's Bi-Rite, the graham crackers are housemade and delicious, but they almost overwhelm the ice cream, and they definitely overwhelm whatever mild pumpkin flavor that hasn't already been clobbered by the cheesecake taste. If you want a tangy pumpkin combo, try a twist of pumpkin and creme fraiche soft-serve, available Wednesdays only at the 18th Street soft-serve window a few doors east of the main ice cream shop. \u003c/p>\n\u003cfigure id=\"attachment_113263\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-800x1067.jpg\" alt=\"Waiting for cones at Bi-Rite on Divisadero\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/BiRiteCase-e1478046381368-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Waiting for cones at Bi-Rite on Divisadero \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\" target=\"_blank\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n550 Divisadero [\u003ca href=\"https://goo.gl/j3nJYN\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94117\u003cbr>\nPh: (415) 551-7900\u003cbr>\nHours: Mon-Sun, 9am-9pm\u003c/p>\n\u003cp>3692 18th St. [\u003ca href=\"https://goo.gl/UwNIs9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco CA 94110\u003cbr>\nPh: (415) 626-5600\u003cbr>\nHours: Sun-Thu 11am-10pm, Fri-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/biritecreamery\" target=\"_blank\">Bi-Rite Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BiRiteCreamery\" target=\"_blank\">@BiRiteCreamery\u003c/a> \u003c/p>\n\u003ch2>It's-It: Pumpkin\u003c/h2>\n\u003cfigure id=\"attachment_113272\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-800x1067.jpg\" alt=\"It's-It Packaging\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItPackage-e1478046231235-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">It's-It Packaging \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what about the ice cream case of your local corner store? If you're lucky, down among the Nutty Buddys and Haagen-Daz cups is the one and only real San Francisco treat: not just an It's-It, but a pumpkin It's-It. It has the same chocolate coating, the same frozen oatmeal cookies, but the ice cream is a creamy pumpkin, spiced with cinnamon, nutmeg, and clove, which balances particularly well with the encompassing cookies. As corner-store frozen desserts go, it's realer than most, made with milk, cream, sugar, and actual pumpkin, with a dash of annato and turmeric for color. While we can't vouch for every bodega's offerings, an unscientific stroll and poll revealed good stashes on offer at Gino's Deli in Pacific Heights, the Polk and Green Market in Russian Hill, and Harvest Hills Market in Bernal Heights, with other unconfirmed sightings throughout the city. \u003c/p>\n\u003cfigure id=\"attachment_113271\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-800x1067.jpg\" alt=\"It's-It Pumpkin Ice Cream Sandwich\" width=\"800\" height=\"1067\" class=\"size-medium wp-image-113271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/ItsItOpen-e1478046258173-520x693.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">It's-It Pumpkin Ice Cream Sandwich \u003ccite>(Stephanie Rosenbaum Klassen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.itsiticecream.com/\" target=\"_blank\">It's-It\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ITSIT/\" target=\"_blank\">It's-It\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ItsItIceCream\" target=\"_blank\">@ItsItIceCream\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/itsiticecream/\" target=\"_blank\">itsiticecream\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Popular Bakeries South of San Francisco Serving European-Style Pastries",
"title": "5 Popular Bakeries South of San Francisco Serving European-Style Pastries",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you have ever enjoyed the pleasure of lingering over a sweet and flaky pastry with a cup of coffee in a Parisian café, you may also know there are very few places which can offer the same experience. European-style pastries, often prepared with hours of labor and love, are a true treat and best when savored slowly. The pastries come in all different shapes, flavors and colors to fit your mood and current craving, from buttery croissants to delectable Napoleons. While they may not offer quite the same romantic experience as say Paris, here are five bakeries along the Peninsula and South Bay Area where you can sink your teeth into an array of European-style pastries. As an added bonus, we have included information about a popular pop-up pastry shop serving pastries at the contemporary French restaurant, Zola in Palo Alto. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Manresa Bread\u003c/h2>\n\u003cfigure id=\"attachment_113181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Manresa-Pastries.jpg\" alt=\"A selection of pastries from Manresa Bread.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of pastries from Manresa Bread. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Manresa Bread sells the same artisanal pastries and bread as those served at David Kinch’s Michelin 3-star Manresa restaurant. The gourmet bakery, headed by Manresa head baker Avery Ruzicka, began as a stand at South Bay farmers markets and has now expanded to two brick-and-mortar locations, one next door to Manresa in Los Gatos and a newly opened location in Los Altos. Weekend visitors should arrive early to get the best pick from a delectable selection of sweet and savory pastries. Not to be missed is the kouign-amann, a round pastry made from layers of flaky dough coated with hardened and sticky caramelized sugar. The savory selections such as a Danish with delicata squash, bacon, gruyere cheese, and onion jam are equally delightful.\u003c/p>\n\u003cfigure id=\"attachment_113180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Manresa-Counter.jpg\" alt=\"Inside Manresa Bread in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Manresa Bread in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.manresabread.com/\" target=\"_blank\">\u003cstrong>Manresa Bread\u003c/strong>\u003c/a>\u003cbr>\n276 N Santa Cruz Ave. [\u003ca href=\"https://goo.gl/X6mh9i\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 402-5372\u003cbr>\nHours: Mon-Sun 7am-3pm (or until sold out)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/manresabread/?fref=ts\" target=\"_blank\">Manresa Bread\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/manresabread\" target=\"_blank\">@ManresaBread\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>La Patisserie Bakery\u003c/h2>\n\u003cfigure id=\"attachment_113187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Vienna.jpg\" alt=\"A café Vienna pastry from La Patisserie Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A café Vienna pastry from La Patisserie Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>La Patisserie Bakery is tucked away in a Cupertino shopping mall but remains a popular destination for European-style pastries as well as elegantly decorated wedding cakes. The sweet smell of fresh-baked goods greets you before you even reach the front door. Inside, cases filled with colorful baked creations are proudly on display. The bakery sells classic European desserts such as a tiramisu and crème brûlée as well as Unique creations like the café Vienna which layers sheets of espresso soaked chocolate cake and sweet cream mocha mousse. The Persian Napoleon features thick whipped cream sandwiched between layers of crumbled pastry dough.\u003c/p>\n\u003cfigure id=\"attachment_113183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Case.jpg\" alt=\"The pastry case inside La Patisserie Bakery in Cupertino.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pastry case inside La Patisserie Bakery in Cupertino. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113186\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Tiramisu.jpg\" alt=\"A tiramisu pastry from La Patisserie Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A tiramisu pastry from La Patisserie Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113184\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Napolean.jpg\" alt=\"A Persian Napoleon pastry from La Patisserie Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Persian Napoleon pastry from La Patisserie Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lapatisserie.net/\" target=\"_blank\">\u003cstrong>La Patisserie Bakery\u003c/strong>\u003c/a>\u003cbr>\n19758 Stevens Creek Blvd. [\u003ca href=\"https://goo.gl/GXi1cw\" target=\"_blank\">map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 446-4744\u003cbr>\nHours: Mon 8am-8pm; Tue-Fri 7am-8pm; Sat 8am-8pm; Sun 9am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lapatisseriebakery/?fref=ts\" target=\"_blank\">La Patisserie Bakery\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>La Lune Sucrée\u003c/h2>\n\u003cfigure id=\"attachment_113176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/La-Lune-Nutella-Puff.jpg\" alt=\"A Nutella puff pastry at La Lune Sucrée.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nutella puff pastry at La Lune Sucrée. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located along a busy alleyway frequented by San Jose State students on their way to campus, La Lune Sucrée is a quaint European cafe popular for their European-style pastries. The cafe is run by husband and wife team, Mark and Bettina Pope. Bettina was raised in Germany but fell in love with French patisseries while she lived in Paris as a young woman. Her European background is reflected in the menu of pastries and baked goods. The popular Nutella puff, with layers of flaky pastry dough and a sweet Nutella center, pairs perfectly with an espresso while watching the world go by from the patio.\u003c/p>\n\u003cfigure id=\"attachment_113175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/La-Lune-Counter.jpg\" alt=\"Inside La Lune Sucrée in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113175\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside La Lune Sucrée in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/La-Lune-Almond-Croissant.jpg\" alt=\"A chocolate almond croissant at La Lune Sucrée.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chocolate almond croissant at La Lune Sucrée. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lalunesucree.com/\" target=\"_blank\">\u003cstrong>La Lune Sucrée\u003c/strong>\u003c/a>\u003cbr>\n116 Paseo De San Antonio Walk [\u003ca href=\"https://goo.gl/TaWFON\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 292-2070\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LaLuneSucree/?fref=ts\" target=\"_blank\">La Lune Sucrée\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LaLuneSucree\" target=\"_blank\">@LaLuneSucree\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bijan Bakery & Cafe\u003c/h2>\n\u003cfigure id=\"attachment_113159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Hazelnut.jpg\" alt=\"A chocolate and hazelnut mousse pastry at Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chocolate and hazelnut mousse pastry at Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bijan Abachizadeh has been selling gourmet European-style pastries and cakes in San Jose since 1986. In 2007, Bijan expanded to a second location located at the Fairmont Hotel in downtown San Jose. The elegantly decorated cafe has numerous cases filled with exquisite pastries and sweets. The popular princess cake, features a moist cake topped with jam and a layer of creamy marzipan. Also popular are the mousse pastries such as the chocolate hazelnut which features layers of moist hazelnut-flavored cake topped with a thin layer of chocolate.\u003c/p>\n\u003cfigure id=\"attachment_113160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Pastry.jpg\" alt=\"A selection of pastries at Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of pastries at Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Pistachio.jpg\" alt=\"A Pistachio mousse pastry at Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Pistachio mousse pastry at Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Case.jpg\" alt=\"Inside Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bijanbakery.com/\" target=\"_blank\">\u003cstrong>Bijan Bakery & Cafe\u003c/strong>\u003c/a>\u003cbr>\n170 S Market St. #110 [\u003ca href=\"https://goo.gl/2x0A6E\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 971-8000\u003cbr>\nHours: Mon-Thu 6:30am-9:30pm; Fri 6:30am-11pm; Sat 7:30am-11pm; Sun 8:30am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bijanbakery/?fref=ts\" target=\"_blank\">Bijan Bakery & Cafe\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Copenhagen Bakery & Cafe\u003c/h2>\n\u003cfigure id=\"attachment_113168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish.jpg\" alt=\"A raspberry Danish at Copenhagen Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113168\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raspberry Danish at Copenhagen Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This longtime Bay Area Peninsula bakery and cafe is a popular spot for meeting a friend to enjoy pastries and a leisurely coffee. The family run cafe has been operating on Burlingame Avenue since 1977 and stands out for their Danish pastries and custom wedding cakes. A raspberry Danish drizzled with a sugary cream glaze is the perfect coffee companion as is the tasty hamentashen tart filled with sweet fruit jam.\u003c/p>\n\u003cfigure id=\"attachment_113171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart.jpg\" alt=\"A raspberry tart at Copenhagen Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raspberry tart at Copenhagen Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Case.jpg\" alt=\"Inside Copenhagen Bakery in Burlingame.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Copenhagen Bakery in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Hamentashen.jpg\" alt=\"A raspberry hamentashen at Copenhagen Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raspberry hamentashen at Copenhagen Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.copenhagenbakery.com/\" target=\"_blank\">\u003cstrong>Copenhagen Bakery & Cafe\u003c/strong>\u003c/a>\u003cbr>\n1216 Burlingame Ave. [\u003ca href=\"https://goo.gl/vxuhjC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBurlingame, CA 94010\u003cbr>\nPh: (650) 342-1357\u003cbr>\nHours: Mon-Tue 6am-6pm; Wed-Thu 6am-9pm; Fri-Sat 6am-10pm; Sun 7am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CopenhagenBakeryCA/?fref=ts\" target=\"_blank\">Copenhagen Bakery & Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Copenhagen_Bake\" target=\"_blank\">@Copenhagen_Bake\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Love For Butter Pop-Up by John Shelsta\u003c/h2>\n\u003cfigure id=\"attachment_113178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LoveForButter-Pastries.jpg\" alt=\"Pastries on display at a recent LoveForButter pop-up.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pastries on display at a recent LoveForButter pop-up. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>John Shelsta, a self-taught pastry chef, has developed a loyal fan following for his pop-up pastry sales which sell out within a couple of hours. Shelsta came under the wing of Howie Bulka, then the owner of Marché in Menlo Park, who advised him to leave culinary school and to instead learn by doing. Shelsta served as pastry chef for Michelin-starred Chez TJ in Mountain View as well as working as a baker’s apprentice in multiple locations. His pastries include sweet and crunchy kouign-amanns, buttery croissants, and savory tarts made from seasonally available produce. Shelsta announces his pop-up sales through his Instagram page, @loveforbutter and operates out of Zola Restaurant in Palo Alto.\u003c/p>\n\u003cfigure id=\"attachment_113177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LoveForButter-Bakers-Special.jpg\" alt=\"The LoveForButter bakers dozen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The LoveForButter bakers dozen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola.jpg\" alt=\"Outside Zola Restaurant at a recent LoveForButter pop-up.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Zola Restaurant at a recent LoveForButter pop-up. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.instagram.com/loveforbutter/\" target=\"_blank\">\u003cstrong>Love For Butter Pop-Up by John Shelsta\u003c/strong>\u003c/a>\u003cbr>\nZola Restaurant, 565 Bryant St. [\u003ca href=\"https://goo.gl/MJ4Z5E\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nNext dates: Sat Nov. 19 10am-12:30pm (or sold out); Sat Dec. 17 10am-12:30pm (or sold out)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/loveforbutter/\" target=\"_blank\">@loveforbutter\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
"disqusIdentifier": "113150 http://ww2.kqed.org/bayareabites/?p=113150",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/11/01/5-popular-bakeries-south-of-san-francisco-serving-european-style-pastries/",
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"excerpt": "Here are five bakeries along the Peninsula and South Bay Area where you can sink your teeth into an array of European-style pastries. As an added bonus, we have included information about a popular pop-up pastry shop serving pastries at the contemporary French restaurant, Zola in Palo Alto. ",
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"description": "Here are five bakeries along the Peninsula and South Bay Area where you can sink your teeth into an array of European-style pastries. As an added bonus, we have included information about a popular pop-up pastry shop serving pastries at the contemporary French restaurant, Zola in Palo Alto. ",
"title": "5 Popular Bakeries South of San Francisco Serving European-Style Pastries | KQED",
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"headline": "5 Popular Bakeries South of San Francisco Serving European-Style Pastries",
"datePublished": "2016-11-01T12:49:05-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you have ever enjoyed the pleasure of lingering over a sweet and flaky pastry with a cup of coffee in a Parisian café, you may also know there are very few places which can offer the same experience. European-style pastries, often prepared with hours of labor and love, are a true treat and best when savored slowly. The pastries come in all different shapes, flavors and colors to fit your mood and current craving, from buttery croissants to delectable Napoleons. While they may not offer quite the same romantic experience as say Paris, here are five bakeries along the Peninsula and South Bay Area where you can sink your teeth into an array of European-style pastries. As an added bonus, we have included information about a popular pop-up pastry shop serving pastries at the contemporary French restaurant, Zola in Palo Alto. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Manresa Bread\u003c/h2>\n\u003cfigure id=\"attachment_113181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Manresa-Pastries.jpg\" alt=\"A selection of pastries from Manresa Bread.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of pastries from Manresa Bread. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Manresa Bread sells the same artisanal pastries and bread as those served at David Kinch’s Michelin 3-star Manresa restaurant. The gourmet bakery, headed by Manresa head baker Avery Ruzicka, began as a stand at South Bay farmers markets and has now expanded to two brick-and-mortar locations, one next door to Manresa in Los Gatos and a newly opened location in Los Altos. Weekend visitors should arrive early to get the best pick from a delectable selection of sweet and savory pastries. Not to be missed is the kouign-amann, a round pastry made from layers of flaky dough coated with hardened and sticky caramelized sugar. The savory selections such as a Danish with delicata squash, bacon, gruyere cheese, and onion jam are equally delightful.\u003c/p>\n\u003cfigure id=\"attachment_113180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Manresa-Counter.jpg\" alt=\"Inside Manresa Bread in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Manresa Bread in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.manresabread.com/\" target=\"_blank\">\u003cstrong>Manresa Bread\u003c/strong>\u003c/a>\u003cbr>\n276 N Santa Cruz Ave. [\u003ca href=\"https://goo.gl/X6mh9i\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 402-5372\u003cbr>\nHours: Mon-Sun 7am-3pm (or until sold out)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/manresabread/?fref=ts\" target=\"_blank\">Manresa Bread\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/manresabread\" target=\"_blank\">@ManresaBread\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>La Patisserie Bakery\u003c/h2>\n\u003cfigure id=\"attachment_113187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Vienna.jpg\" alt=\"A café Vienna pastry from La Patisserie Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A café Vienna pastry from La Patisserie Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>La Patisserie Bakery is tucked away in a Cupertino shopping mall but remains a popular destination for European-style pastries as well as elegantly decorated wedding cakes. The sweet smell of fresh-baked goods greets you before you even reach the front door. Inside, cases filled with colorful baked creations are proudly on display. The bakery sells classic European desserts such as a tiramisu and crème brûlée as well as Unique creations like the café Vienna which layers sheets of espresso soaked chocolate cake and sweet cream mocha mousse. The Persian Napoleon features thick whipped cream sandwiched between layers of crumbled pastry dough.\u003c/p>\n\u003cfigure id=\"attachment_113183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Case.jpg\" alt=\"The pastry case inside La Patisserie Bakery in Cupertino.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pastry case inside La Patisserie Bakery in Cupertino. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113186\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Tiramisu.jpg\" alt=\"A tiramisu pastry from La Patisserie Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A tiramisu pastry from La Patisserie Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113184\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Napolean.jpg\" alt=\"A Persian Napoleon pastry from La Patisserie Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Persian Napoleon pastry from La Patisserie Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lapatisserie.net/\" target=\"_blank\">\u003cstrong>La Patisserie Bakery\u003c/strong>\u003c/a>\u003cbr>\n19758 Stevens Creek Blvd. [\u003ca href=\"https://goo.gl/GXi1cw\" target=\"_blank\">map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 446-4744\u003cbr>\nHours: Mon 8am-8pm; Tue-Fri 7am-8pm; Sat 8am-8pm; Sun 9am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lapatisseriebakery/?fref=ts\" target=\"_blank\">La Patisserie Bakery\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>La Lune Sucrée\u003c/h2>\n\u003cfigure id=\"attachment_113176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/La-Lune-Nutella-Puff.jpg\" alt=\"A Nutella puff pastry at La Lune Sucrée.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nutella puff pastry at La Lune Sucrée. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located along a busy alleyway frequented by San Jose State students on their way to campus, La Lune Sucrée is a quaint European cafe popular for their European-style pastries. The cafe is run by husband and wife team, Mark and Bettina Pope. Bettina was raised in Germany but fell in love with French patisseries while she lived in Paris as a young woman. Her European background is reflected in the menu of pastries and baked goods. The popular Nutella puff, with layers of flaky pastry dough and a sweet Nutella center, pairs perfectly with an espresso while watching the world go by from the patio.\u003c/p>\n\u003cfigure id=\"attachment_113175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/La-Lune-Counter.jpg\" alt=\"Inside La Lune Sucrée in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113175\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside La Lune Sucrée in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/La-Lune-Almond-Croissant.jpg\" alt=\"A chocolate almond croissant at La Lune Sucrée.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chocolate almond croissant at La Lune Sucrée. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lalunesucree.com/\" target=\"_blank\">\u003cstrong>La Lune Sucrée\u003c/strong>\u003c/a>\u003cbr>\n116 Paseo De San Antonio Walk [\u003ca href=\"https://goo.gl/TaWFON\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 292-2070\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LaLuneSucree/?fref=ts\" target=\"_blank\">La Lune Sucrée\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LaLuneSucree\" target=\"_blank\">@LaLuneSucree\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bijan Bakery & Cafe\u003c/h2>\n\u003cfigure id=\"attachment_113159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Hazelnut.jpg\" alt=\"A chocolate and hazelnut mousse pastry at Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chocolate and hazelnut mousse pastry at Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bijan Abachizadeh has been selling gourmet European-style pastries and cakes in San Jose since 1986. In 2007, Bijan expanded to a second location located at the Fairmont Hotel in downtown San Jose. The elegantly decorated cafe has numerous cases filled with exquisite pastries and sweets. The popular princess cake, features a moist cake topped with jam and a layer of creamy marzipan. Also popular are the mousse pastries such as the chocolate hazelnut which features layers of moist hazelnut-flavored cake topped with a thin layer of chocolate.\u003c/p>\n\u003cfigure id=\"attachment_113160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Pastry.jpg\" alt=\"A selection of pastries at Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of pastries at Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Pistachio.jpg\" alt=\"A Pistachio mousse pastry at Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Pistachio mousse pastry at Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Case.jpg\" alt=\"Inside Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bijanbakery.com/\" target=\"_blank\">\u003cstrong>Bijan Bakery & Cafe\u003c/strong>\u003c/a>\u003cbr>\n170 S Market St. #110 [\u003ca href=\"https://goo.gl/2x0A6E\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 971-8000\u003cbr>\nHours: Mon-Thu 6:30am-9:30pm; Fri 6:30am-11pm; Sat 7:30am-11pm; Sun 8:30am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bijanbakery/?fref=ts\" target=\"_blank\">Bijan Bakery & Cafe\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Copenhagen Bakery & Cafe\u003c/h2>\n\u003cfigure id=\"attachment_113168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish.jpg\" alt=\"A raspberry Danish at Copenhagen Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113168\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raspberry Danish at Copenhagen Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This longtime Bay Area Peninsula bakery and cafe is a popular spot for meeting a friend to enjoy pastries and a leisurely coffee. The family run cafe has been operating on Burlingame Avenue since 1977 and stands out for their Danish pastries and custom wedding cakes. A raspberry Danish drizzled with a sugary cream glaze is the perfect coffee companion as is the tasty hamentashen tart filled with sweet fruit jam.\u003c/p>\n\u003cfigure id=\"attachment_113171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart.jpg\" alt=\"A raspberry tart at Copenhagen Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raspberry tart at Copenhagen Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Case.jpg\" alt=\"Inside Copenhagen Bakery in Burlingame.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Copenhagen Bakery in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Hamentashen.jpg\" alt=\"A raspberry hamentashen at Copenhagen Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raspberry hamentashen at Copenhagen Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.copenhagenbakery.com/\" target=\"_blank\">\u003cstrong>Copenhagen Bakery & Cafe\u003c/strong>\u003c/a>\u003cbr>\n1216 Burlingame Ave. [\u003ca href=\"https://goo.gl/vxuhjC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBurlingame, CA 94010\u003cbr>\nPh: (650) 342-1357\u003cbr>\nHours: Mon-Tue 6am-6pm; Wed-Thu 6am-9pm; Fri-Sat 6am-10pm; Sun 7am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CopenhagenBakeryCA/?fref=ts\" target=\"_blank\">Copenhagen Bakery & Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Copenhagen_Bake\" target=\"_blank\">@Copenhagen_Bake\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Love For Butter Pop-Up by John Shelsta\u003c/h2>\n\u003cfigure id=\"attachment_113178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LoveForButter-Pastries.jpg\" alt=\"Pastries on display at a recent LoveForButter pop-up.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pastries on display at a recent LoveForButter pop-up. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>John Shelsta, a self-taught pastry chef, has developed a loyal fan following for his pop-up pastry sales which sell out within a couple of hours. Shelsta came under the wing of Howie Bulka, then the owner of Marché in Menlo Park, who advised him to leave culinary school and to instead learn by doing. Shelsta served as pastry chef for Michelin-starred Chez TJ in Mountain View as well as working as a baker’s apprentice in multiple locations. His pastries include sweet and crunchy kouign-amanns, buttery croissants, and savory tarts made from seasonally available produce. Shelsta announces his pop-up sales through his Instagram page, @loveforbutter and operates out of Zola Restaurant in Palo Alto.\u003c/p>\n\u003cfigure id=\"attachment_113177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LoveForButter-Bakers-Special.jpg\" alt=\"The LoveForButter bakers dozen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The LoveForButter bakers dozen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola.jpg\" alt=\"Outside Zola Restaurant at a recent LoveForButter pop-up.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Zola Restaurant at a recent LoveForButter pop-up. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.instagram.com/loveforbutter/\" target=\"_blank\">\u003cstrong>Love For Butter Pop-Up by John Shelsta\u003c/strong>\u003c/a>\u003cbr>\nZola Restaurant, 565 Bryant St. [\u003ca href=\"https://goo.gl/MJ4Z5E\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nNext dates: Sat Nov. 19 10am-12:30pm (or sold out); Sat Dec. 17 10am-12:30pm (or sold out)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/loveforbutter/\" target=\"_blank\">@loveforbutter\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Taste Test Guide: Local, Ready To Drink Cold Brew Coffees",
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"content": "\u003cp>Over the last few years, traditional iced coffee--hot coffee dumped over a cup of ice--has been slowly \u003ca href=\"http://www.mintel.com/press-centre/food-and-drink/us-cold-brew-coffee-sales-grow-115-from-2014-2015\" target=\"_blank\">usurped\u003c/a> by a trendy newcomer: cold brew. Its devotees say that cold brew’s \u003ca href=\"http://cooking.nytimes.com/recipes/1017355-cold-brewed-iced-coffee\" target=\"_blank\">preparation\u003c/a>, where coarsely ground coffee isn’t heated, and is instead combined with room temperature water for a long period of time (usually 8-12 hours) before being strained, leads to a smoother, more flavorful cup of cold coffee. While Japan has been preparing cold brew \u003ca href=\"https://www.theguardian.com/lifeandstyle/wordofmouth/2014/sep/09/coffee-cold-brew-hot-new-thing\" target=\"_blank\">since the 1600s\u003c/a>, it didn’t become popular in America until the 90s and early 2000s, when third wave coffee shops started including it on their menus. Portland’s Stumptown started selling bottles of their cold brew in 2011, paving the way for today’s current crop of ready-to-drink coffees. This summer, the trend reached its peak when corporate coffee behemoth \u003ca href=\"http://greatideas.people.com/2015/07/07/starbucks-cold-brew-iced-coffee-nationwide/\" target=\"_blank\">Starbucks\u003c/a> started offering cold brew coffee at their locations nationwide. Even Dunkin' Donuts--whose traditional iced coffee inspires cult-like \u003ca href=\"http://www.eater.com/2016/8/4/12373292/dunkin-donuts-cold-brew-iced-coffee\" target=\"_blank\">levels of devotion\u003c/a>--now offers it.\u003c/p>\n\u003cp>In the Bay Area, where coffee has been taken seriously since the early days of Peet’s, cold brew is nothing new. In fact, some roasters have even moved on from cold brew, using techniques like flash and pressure brewing to craft delicious cups of cold coffee. Here are some of our favorite locally made iced coffees, a diverse groups of flavors and styles, all helpfully available in bottles or cans. Did we miss your favorite? Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_112444\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112444\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1917.jpg\" alt=\"Flash brewed coffee from the East Bay's Highwire Coffee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flash brewed coffee from the East Bay's Highwire Coffee. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The East Bay’s \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire\u003c/a> has experimented with several types of cold coffee over the years, from traditional iced coffee to their Howlin’ Wolf nitro-iced coffee available on tap. Their latest offering is Flash, a cold can of coffee that’s not cold brew. Instead, it’s flash-brewed iced coffee: the style, which has also been called \u003ca href=\"http://www.baristaguildofamerica.net/how-to-make-japanese-iced-coffee-by-peter-giuliano/\" target=\"_blank\">Japanese iced coffee\u003c/a>, is made by preparing hot coffee using traditional methods, and then putting it over a carefully determined amount of ice that cools it down without weakening the flavor. Advocates of this method prefer it over cold brew because there are certain elements and flavors of coffee that can only be unlocked in contact with hot water, and Highwire’s bright and flavorful version shows the advantage of this approach. It’s slightly bitter and more acidic than cold brew, but it’s boldly complex, with a light chocolatey flavor. If you’re a fan of the subtleties of pour over coffee, try this one.\u003c/p>\n\u003cfigure id=\"attachment_112445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1918.jpg\" alt=\"Cold brew from Peet's in Berkeley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cold brew from Peet's in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although the Berkeley-based \u003ca href=\"http://www.peets.com/\" target=\"_blank\">Peet’s\u003c/a> only recently launched a line of cold brew bottles--including a “coffee au lait,” dark chocolate and plain versions--their label, which declares them “The Original Craft Coffee,” reminds you that they were one of the country’s first coffee roasters to take a more thoughtful approach to roasting by emphasizing the importance of a coffee’s origin. Their plain cold brew is made from an East African Baridi Blend that’s prepared in their signature, aggressively dark roasted style, and while it’s a lighter, less intense version than other cold brews I tried, it’s still satisfying and smooth. It’s perfect for anyone who prefers darker roasted coffees, and who wants something that’s gentle, slightly sweet and low in acidity.\u003c/p>\n\u003cfigure id=\"attachment_112448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112448\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1927.jpg\" alt=\"Iced coffee from Oakland's Black Medicine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iced coffee from Oakland's Black Medicine. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Highwire’s Flash, Oakland’s \u003ca href=\"http://www.blackmedicine.com/\" target=\"_blank\">Black Medicine\u003c/a> isn’t a traditional cold brew. They brew their beans--a mix of Latin American and African beans--in a proprietary, pressurized machine, and then cool it down before canning. According to them, this method keeps oxygen out of the coffee, allowing stronger and subtler flavors to emerge. They offer an iced mocha and iced latte in addition to a plain cold brew, and the plain version is an intense can of coffee: it has a full, almost creamy mouthful, with notes of chocolate and fruit. It’s also extremely caffeinated--be aware that the innocent-seeming can contains the caffeine equivalent of two standard cups of coffee.\u003c/p>\n\u003cfigure id=\"attachment_112447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1925.jpg\" alt=\"Cold brew with cacao nibs from Emeryville's Milton & Small.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cold brew with cacao nibs from Emeryville's Milton & Small. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://miltonandsmall.com/\" target=\"_blank\">Milton & Small\u003c/a>, based in Emeryville, offers cold brews made from organic medium and dark roasts in a variety of flavors, from a plain version to one mixed with maple syrup and \u003ca href=\"https://en.wikipedia.org/wiki/Inonotus_obliquus\" target=\"_blank\">chaga mushrooms\u003c/a>. One of their more intriguing options is the cold brew combined with cacao nibs. Since there’s no sugar added, it’s nothing like a mocha. Instead, the cacao beans add acidity and fullness, with the coffee’s natural sweetness counteracting the bitterness of the cacao, creating something that tastes similar to an extra-dark chocolate bar. It's a natural combination and a healthier, intriguing alternative to the conventional coffee and chocolate pairing.\u003c/p>\n\u003cfigure id=\"attachment_112446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1921.jpg\" alt=\"New Orleans-style iced coffee from Oakland's Blue Bottle.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">New Orleans-style iced coffee from Oakland's Blue Bottle. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003ca href=\"https://bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle\u003c/a> offers one of the Bay Area’s most popular ready-to-drink coffees: they started selling cartons of their New Orleans-style cold brew (chicory root, organic cold brew, Clover milk and organic cane sugar) in 2014, and now you can buy a 12-pack of them from your local Costco. A taste reveals why it’s been so successful. It’s a sophisticated, classed-up version of a iced latte (which \u003ca href=\"https://bluebottlecoffee.com/preparation-guides/new-orleans-iced\" target=\"_blank\">their site reveals\u003c/a> was an inspiration when creating the New Orleans). It’s sweet but not cloying, creamy and full-bodied, with a rich, caramelized scent that recalls brownie batter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Over the last few years, traditional iced coffee--hot coffee dumped over a cup of ice--has been slowly \u003ca href=\"http://www.mintel.com/press-centre/food-and-drink/us-cold-brew-coffee-sales-grow-115-from-2014-2015\" target=\"_blank\">usurped\u003c/a> by a trendy newcomer: cold brew. Its devotees say that cold brew’s \u003ca href=\"http://cooking.nytimes.com/recipes/1017355-cold-brewed-iced-coffee\" target=\"_blank\">preparation\u003c/a>, where coarsely ground coffee isn’t heated, and is instead combined with room temperature water for a long period of time (usually 8-12 hours) before being strained, leads to a smoother, more flavorful cup of cold coffee. While Japan has been preparing cold brew \u003ca href=\"https://www.theguardian.com/lifeandstyle/wordofmouth/2014/sep/09/coffee-cold-brew-hot-new-thing\" target=\"_blank\">since the 1600s\u003c/a>, it didn’t become popular in America until the 90s and early 2000s, when third wave coffee shops started including it on their menus. Portland’s Stumptown started selling bottles of their cold brew in 2011, paving the way for today’s current crop of ready-to-drink coffees. This summer, the trend reached its peak when corporate coffee behemoth \u003ca href=\"http://greatideas.people.com/2015/07/07/starbucks-cold-brew-iced-coffee-nationwide/\" target=\"_blank\">Starbucks\u003c/a> started offering cold brew coffee at their locations nationwide. Even Dunkin' Donuts--whose traditional iced coffee inspires cult-like \u003ca href=\"http://www.eater.com/2016/8/4/12373292/dunkin-donuts-cold-brew-iced-coffee\" target=\"_blank\">levels of devotion\u003c/a>--now offers it.\u003c/p>\n\u003cp>In the Bay Area, where coffee has been taken seriously since the early days of Peet’s, cold brew is nothing new. In fact, some roasters have even moved on from cold brew, using techniques like flash and pressure brewing to craft delicious cups of cold coffee. Here are some of our favorite locally made iced coffees, a diverse groups of flavors and styles, all helpfully available in bottles or cans. Did we miss your favorite? Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_112444\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112444\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1917.jpg\" alt=\"Flash brewed coffee from the East Bay's Highwire Coffee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flash brewed coffee from the East Bay's Highwire Coffee. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The East Bay’s \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire\u003c/a> has experimented with several types of cold coffee over the years, from traditional iced coffee to their Howlin’ Wolf nitro-iced coffee available on tap. Their latest offering is Flash, a cold can of coffee that’s not cold brew. Instead, it’s flash-brewed iced coffee: the style, which has also been called \u003ca href=\"http://www.baristaguildofamerica.net/how-to-make-japanese-iced-coffee-by-peter-giuliano/\" target=\"_blank\">Japanese iced coffee\u003c/a>, is made by preparing hot coffee using traditional methods, and then putting it over a carefully determined amount of ice that cools it down without weakening the flavor. Advocates of this method prefer it over cold brew because there are certain elements and flavors of coffee that can only be unlocked in contact with hot water, and Highwire’s bright and flavorful version shows the advantage of this approach. It’s slightly bitter and more acidic than cold brew, but it’s boldly complex, with a light chocolatey flavor. If you’re a fan of the subtleties of pour over coffee, try this one.\u003c/p>\n\u003cfigure id=\"attachment_112445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1918.jpg\" alt=\"Cold brew from Peet's in Berkeley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cold brew from Peet's in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although the Berkeley-based \u003ca href=\"http://www.peets.com/\" target=\"_blank\">Peet’s\u003c/a> only recently launched a line of cold brew bottles--including a “coffee au lait,” dark chocolate and plain versions--their label, which declares them “The Original Craft Coffee,” reminds you that they were one of the country’s first coffee roasters to take a more thoughtful approach to roasting by emphasizing the importance of a coffee’s origin. Their plain cold brew is made from an East African Baridi Blend that’s prepared in their signature, aggressively dark roasted style, and while it’s a lighter, less intense version than other cold brews I tried, it’s still satisfying and smooth. It’s perfect for anyone who prefers darker roasted coffees, and who wants something that’s gentle, slightly sweet and low in acidity.\u003c/p>\n\u003cfigure id=\"attachment_112448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112448\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1927.jpg\" alt=\"Iced coffee from Oakland's Black Medicine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iced coffee from Oakland's Black Medicine. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Highwire’s Flash, Oakland’s \u003ca href=\"http://www.blackmedicine.com/\" target=\"_blank\">Black Medicine\u003c/a> isn’t a traditional cold brew. They brew their beans--a mix of Latin American and African beans--in a proprietary, pressurized machine, and then cool it down before canning. According to them, this method keeps oxygen out of the coffee, allowing stronger and subtler flavors to emerge. They offer an iced mocha and iced latte in addition to a plain cold brew, and the plain version is an intense can of coffee: it has a full, almost creamy mouthful, with notes of chocolate and fruit. It’s also extremely caffeinated--be aware that the innocent-seeming can contains the caffeine equivalent of two standard cups of coffee.\u003c/p>\n\u003cfigure id=\"attachment_112447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1925.jpg\" alt=\"Cold brew with cacao nibs from Emeryville's Milton & Small.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cold brew with cacao nibs from Emeryville's Milton & Small. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://miltonandsmall.com/\" target=\"_blank\">Milton & Small\u003c/a>, based in Emeryville, offers cold brews made from organic medium and dark roasts in a variety of flavors, from a plain version to one mixed with maple syrup and \u003ca href=\"https://en.wikipedia.org/wiki/Inonotus_obliquus\" target=\"_blank\">chaga mushrooms\u003c/a>. One of their more intriguing options is the cold brew combined with cacao nibs. Since there’s no sugar added, it’s nothing like a mocha. Instead, the cacao beans add acidity and fullness, with the coffee’s natural sweetness counteracting the bitterness of the cacao, creating something that tastes similar to an extra-dark chocolate bar. It's a natural combination and a healthier, intriguing alternative to the conventional coffee and chocolate pairing.\u003c/p>\n\u003cfigure id=\"attachment_112446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1921.jpg\" alt=\"New Orleans-style iced coffee from Oakland's Blue Bottle.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">New Orleans-style iced coffee from Oakland's Blue Bottle. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003ca href=\"https://bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle\u003c/a> offers one of the Bay Area’s most popular ready-to-drink coffees: they started selling cartons of their New Orleans-style cold brew (chicory root, organic cold brew, Clover milk and organic cane sugar) in 2014, and now you can buy a 12-pack of them from your local Costco. A taste reveals why it’s been so successful. It’s a sophisticated, classed-up version of a iced latte (which \u003ca href=\"https://bluebottlecoffee.com/preparation-guides/new-orleans-iced\" target=\"_blank\">their site reveals\u003c/a> was an inspiration when creating the New Orleans). It’s sweet but not cloying, creamy and full-bodied, with a rich, caramelized scent that recalls brownie batter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Meal Kits And Chaos: Report Reveals Unsavory Side Of Blue Apron Warehouse",
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"content": "\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/496758732/496761546\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nThe idea behind the company Blue Apron is simple: Each week, it sends customers a box with recipe cards and fresh ingredients to make a handful of meals, each of them in just under 35 minutes.\u003c/p>\n\u003cp>The company has grown quickly since its founding in 2012: It delivers around 8 million meals per month.\u003c/p>\n\u003cp>Now, BuzzFeed reporter Caroline O'Donovan \u003ca href=\"https://www.buzzfeed.com/carolineodonovan/the-not-so-wholesome-reality-behind-the-making-of-your-meal\">has uncovered \u003c/a>some disturbing details about the company — reports of violence and code violations at one of its main packing facilities, in Richmond, Calif. (Note: Blue Apron is an NPR sponsor.)\u003c/p>\n\u003cp>O'Donovan spoke with NPR's Kelly McEvers about her investigation. A transcript of their conversation follows, edited for clarity and brevity.\u003c/p>\n\u003cp>\u003cstrong>McEvers: You talked to 14 former employees of Blue Apron. Many of them worked in the Richmond facility where the meals are packed and then shipped. How did they describe working conditions there?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>O'Donovan: At least one person said it was the worst job she ever had. Other people said it wasn't so bad — I think a lot of them were happy to have a job. A lot of them said it was cold, which is pretty typical for a refrigerated warehouse where food is being processed.\u003c/p>\n\u003cp>The thing that caught my attention initially was references to violence amongst the staff members, visits from the police at this particular facility, bomb threats being called in and the facility being evacuated, people threatening to bring guns to work. There was also an incident in which a worker was groped by another worker and that individual was fired and then he reacted by threatening the person that had fired him — which I thought sounded unusual and was something I wanted to learn more about.\u003c/p>\n\u003cp>\u003cstrong>So you talked to police officers in the city of Richmond to confirm some of these accounts. What did they tell you?\u003c/strong>\u003c/p>\n\u003cp>I started out by looking at police reports and found that, since the facility opened, the police had been called to the Richmond facility seven times because of assault, three times because of bomb threats, twice because of weapons. After [that], I reached out to police and talked with officers who had visited the facility to discuss the frequency of calls being made to Richmond police and the conversations they'd had with Blue Apron security and managers about how to make that facility safer.\u003c/p>\n\u003cp>\u003cstrong>What did they tell you?\u003c/strong>\u003c/p>\n\u003cp>They told me they'd had suggestions for Blue Apron in terms of what could be done at that facility to make things a little bit more secure. So eventually Blue Apron did install metal detectors, install a surveillance system in their parking lot, get a gate where you have to use a badge to come into the facility. They traded out their security contractor for another company that had more people on the ground that could actually patrol the parking lot — things like that.\u003c/p>\n\u003cp>\u003cstrong>Why so much violence at the warehouse?\u003c/strong>\u003c/p>\n\u003cp>Between August 2013 — when it opened — and now, this facility has grown to be one of the largest employers in the city of Richmond. The city has historically had problems with crime and gang violence. To some of the police officers I spoke with, a facility that's grown that quickly — some of that violence was not surprising to them. In conversations with managers who had overseen hiring the first couple of years at this facility, they said that because of the general chaos and the speed of growth, they didn't always have the opportunity to interview candidates for jobs as stringently as they would have liked.\u003c/p>\n\u003cp>In addition — Blue Apron has said this in statements — in order to hire as many people as they needed to accommodate that growth, the company worked with a number of staffing agencies through which they hired temps. And Blue Apron allowed those staffing agencies to do their own vetting and oversee background checks. Blue Apron has said that caused some of the problems with employees and that they terminated the relationships with those staffing agencies as soon as possible.\u003c/p>\n\u003cp>\u003cstrong>You cover a lot of startups for BuzzFeed. Is this common — that a company would be hiring people in such a rapid way, and because of that, there are problems?\u003c/strong>\u003c/p>\n\u003cp>In tech, in startups in Silicon Valley — in this world, rapid growth is what you want to see. What makes Blue Apron slightly different is that it's not just about hiring engineers or scaling the number of people using your software quickly. You're talking about growing the number of warehouse workers you employ, growing a manufacturing facility at that speed. You're also growing your food-product sourcing network at that speed, which means working with farmers. This is a perishable product. So there are a lot of layers of complexity that make a company like Blue Apron different from some other startups. What makes them the same, of course, is that Blue Apron, like a lot of those companies, is venture-backed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>O'Donovan: At least one person said it was the worst job she ever had. Other people said it wasn't so bad — I think a lot of them were happy to have a job. A lot of them said it was cold, which is pretty typical for a refrigerated warehouse where food is being processed.\u003c/p>\n\u003cp>The thing that caught my attention initially was references to violence amongst the staff members, visits from the police at this particular facility, bomb threats being called in and the facility being evacuated, people threatening to bring guns to work. There was also an incident in which a worker was groped by another worker and that individual was fired and then he reacted by threatening the person that had fired him — which I thought sounded unusual and was something I wanted to learn more about.\u003c/p>\n\u003cp>\u003cstrong>So you talked to police officers in the city of Richmond to confirm some of these accounts. What did they tell you?\u003c/strong>\u003c/p>\n\u003cp>I started out by looking at police reports and found that, since the facility opened, the police had been called to the Richmond facility seven times because of assault, three times because of bomb threats, twice because of weapons. After [that], I reached out to police and talked with officers who had visited the facility to discuss the frequency of calls being made to Richmond police and the conversations they'd had with Blue Apron security and managers about how to make that facility safer.\u003c/p>\n\u003cp>\u003cstrong>What did they tell you?\u003c/strong>\u003c/p>\n\u003cp>They told me they'd had suggestions for Blue Apron in terms of what could be done at that facility to make things a little bit more secure. So eventually Blue Apron did install metal detectors, install a surveillance system in their parking lot, get a gate where you have to use a badge to come into the facility. They traded out their security contractor for another company that had more people on the ground that could actually patrol the parking lot — things like that.\u003c/p>\n\u003cp>\u003cstrong>Why so much violence at the warehouse?\u003c/strong>\u003c/p>\n\u003cp>Between August 2013 — when it opened — and now, this facility has grown to be one of the largest employers in the city of Richmond. The city has historically had problems with crime and gang violence. To some of the police officers I spoke with, a facility that's grown that quickly — some of that violence was not surprising to them. In conversations with managers who had overseen hiring the first couple of years at this facility, they said that because of the general chaos and the speed of growth, they didn't always have the opportunity to interview candidates for jobs as stringently as they would have liked.\u003c/p>\n\u003cp>In addition — Blue Apron has said this in statements — in order to hire as many people as they needed to accommodate that growth, the company worked with a number of staffing agencies through which they hired temps. And Blue Apron allowed those staffing agencies to do their own vetting and oversee background checks. Blue Apron has said that caused some of the problems with employees and that they terminated the relationships with those staffing agencies as soon as possible.\u003c/p>\n\u003cp>\u003cstrong>You cover a lot of startups for BuzzFeed. Is this common — that a company would be hiring people in such a rapid way, and because of that, there are problems?\u003c/strong>\u003c/p>\n\u003cp>In tech, in startups in Silicon Valley — in this world, rapid growth is what you want to see. What makes Blue Apron slightly different is that it's not just about hiring engineers or scaling the number of people using your software quickly. You're talking about growing the number of warehouse workers you employ, growing a manufacturing facility at that speed. You're also growing your food-product sourcing network at that speed, which means working with farmers. This is a perishable product. So there are a lot of layers of complexity that make a company like Blue Apron different from some other startups. What makes them the same, of course, is that Blue Apron, like a lot of those companies, is venture-backed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hashtag #Poki Brings Healthful Fast Food to South Berkeley",
"title": "Hashtag #Poki Brings Healthful Fast Food to South Berkeley",
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"content": "\u003cfigure id=\"attachment_112494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_5557-new.jpg\" alt=\"Hashtag Poki in South Berkeley.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hashtag #Poki in South Berkeley. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the corner of Telegraph and Prince, in South Berkeley, Mokka, a local family-run coffee shop, recently closed, citing high rent. But folks in the neighborhood, of which I am one, tend to think that the Starbucks that went in a mere two blocks over, is what slowly did them in. Regardless, the sweet little café is gone, and in its place has arisen a promising new fast-food spot: Hashtag Poki or #Poki. Despite the implicit Internet reference in the name, the restaurant doesn’t yet have a website. Furthermore, it’s not clear what the actual name of the place is or how to search for it, which is either a really clever allusion to a post-Twitter universe or just a somewhat comical oversight.\u003c/p>\n\u003cp>But the food is a welcome addition to the neighborhood’s culinary landscape. Here’s the drill: You line up, choose a bowl size (mini=1 scoop protein; reg=3 scoops protein; lg=4 scoops protein), then tell the friendly crew what you’d like. Each bowl comes with your choice of a base (white, brown or sushi rice or salad greens), two sides (crab, wakame/seaweed or ika/squid salad or edamame), any combination of protein scoops (raw: salmon, tuna, albacore or hamachi (yellowtail) or cooked: tako (octopus), shrimp or tofu). Next, the fun part: all the mix-ins, toppings and sauce combinations you like.\u003c/p>\n\u003cfigure id=\"attachment_112495\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_5564-new.jpg\" alt=\"Hashtag Poki’s busy dining room, with an assembly line of servers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112495\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hashtag Poki’s busy dining room, with an assembly line of servers. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two regular bowls, one with a base of sushi rice, crab salad and edamame for sides and tuna, shrimp and hamachi for proteins — the proteins all mixed together with jalapeno, green onion, masago and seaweed, tossed with a combination of ponzu and yuzu sauce. (Sauces are dashed out as “light,” “medium,” or “heavy\"; we chose medium.)\u003c/p>\n\u003cfigure id=\"attachment_112496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_5567-new.jpg\" alt=\"A bowl with hamachi, tuna and shrimp on sushi rice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl with hamachi, tuna and shrimp on sushi rice. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The second bowl had a base of brown rice with tako, hamachi and salmon for proteins, and wakame and ika for sides, topped with cucumber, green onions, and seaweed and tossed with “original” sauce, which is just soy sauce and sesame oil, the closest you can get to a traditional poke dressing. (Another question is the spelling of “\u003ca href=\"https://en.wikipedia.org/wiki/Poke_(fish_salad)\" target=\"_blank\">poke\u003c/a>/poki.” The restaurant uses an “i” at the end, but the most common Hawaiian spelling uses the “e.”) The impulse of this place, though, despite its name, is more Japanese than strictly Hawaiian, more \u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">donburi bowl\u003c/a> than traditional Hawaiian raw-fish presentation.\u003c/p>\n\u003cfigure id=\"attachment_112497\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_5568-new.jpg\" alt=\"A bowl with salmon, octopus and hamachi on brown rice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112497\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl with salmon, octopus and hamachi on brown rice \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both bowls were served in takeaway containers, which is not ideal if you’re planning to dine in. But since the restaurant doesn’t serve wine or beer, we took our bowls home to enjoy with a drink. For both of these reasons, lunch is probably a better choice here than dinner.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are a few options with pre-determined ingredients if you don’t feel like trying to figure out the best combinations of flavors.\u003c/p>\n\u003cp>My advice is to keep it simple. The fish is quite fresh, so it doesn’t need much to adorn it. And at $10.95 a pop, these simple, wholesome bowls are quite appealing for a quick meal.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/hashtag-poki-berkeley-3?osq=%23poki\" target=\"_blank\">\u003cstrong>Hashtag #Poki\u003c/strong>\u003c/a>\u003cbr>\n3075 Telegraph Ave. Berkeley, CA 94705 [\u003ca href=\"https://goo.gl/HJ8eR8\" target=\"_blank\">Map\u003c/a>] \u003cbr>\nPh: (510) 536-4376\u003cbr>\n Hours: Mon-Sat, 11:30am-8pm; Sun, 11:30am-7:30pm \u003cbr>\nPrice Range: $$ (entrees, $11-$17) \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_112494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_5557-new.jpg\" alt=\"Hashtag Poki in South Berkeley.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5557-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hashtag #Poki in South Berkeley. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the corner of Telegraph and Prince, in South Berkeley, Mokka, a local family-run coffee shop, recently closed, citing high rent. But folks in the neighborhood, of which I am one, tend to think that the Starbucks that went in a mere two blocks over, is what slowly did them in. Regardless, the sweet little café is gone, and in its place has arisen a promising new fast-food spot: Hashtag Poki or #Poki. Despite the implicit Internet reference in the name, the restaurant doesn’t yet have a website. Furthermore, it’s not clear what the actual name of the place is or how to search for it, which is either a really clever allusion to a post-Twitter universe or just a somewhat comical oversight.\u003c/p>\n\u003cp>But the food is a welcome addition to the neighborhood’s culinary landscape. Here’s the drill: You line up, choose a bowl size (mini=1 scoop protein; reg=3 scoops protein; lg=4 scoops protein), then tell the friendly crew what you’d like. Each bowl comes with your choice of a base (white, brown or sushi rice or salad greens), two sides (crab, wakame/seaweed or ika/squid salad or edamame), any combination of protein scoops (raw: salmon, tuna, albacore or hamachi (yellowtail) or cooked: tako (octopus), shrimp or tofu). Next, the fun part: all the mix-ins, toppings and sauce combinations you like.\u003c/p>\n\u003cfigure id=\"attachment_112495\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_5564-new.jpg\" alt=\"Hashtag Poki’s busy dining room, with an assembly line of servers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112495\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5564-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hashtag Poki’s busy dining room, with an assembly line of servers. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two regular bowls, one with a base of sushi rice, crab salad and edamame for sides and tuna, shrimp and hamachi for proteins — the proteins all mixed together with jalapeno, green onion, masago and seaweed, tossed with a combination of ponzu and yuzu sauce. (Sauces are dashed out as “light,” “medium,” or “heavy\"; we chose medium.)\u003c/p>\n\u003cfigure id=\"attachment_112496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_5567-new.jpg\" alt=\"A bowl with hamachi, tuna and shrimp on sushi rice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5567-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl with hamachi, tuna and shrimp on sushi rice. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The second bowl had a base of brown rice with tako, hamachi and salmon for proteins, and wakame and ika for sides, topped with cucumber, green onions, and seaweed and tossed with “original” sauce, which is just soy sauce and sesame oil, the closest you can get to a traditional poke dressing. (Another question is the spelling of “\u003ca href=\"https://en.wikipedia.org/wiki/Poke_(fish_salad)\" target=\"_blank\">poke\u003c/a>/poki.” The restaurant uses an “i” at the end, but the most common Hawaiian spelling uses the “e.”) The impulse of this place, though, despite its name, is more Japanese than strictly Hawaiian, more \u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">donburi bowl\u003c/a> than traditional Hawaiian raw-fish presentation.\u003c/p>\n\u003cfigure id=\"attachment_112497\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_5568-new.jpg\" alt=\"A bowl with salmon, octopus and hamachi on brown rice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112497\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_5568-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl with salmon, octopus and hamachi on brown rice \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both bowls were served in takeaway containers, which is not ideal if you’re planning to dine in. But since the restaurant doesn’t serve wine or beer, we took our bowls home to enjoy with a drink. For both of these reasons, lunch is probably a better choice here than dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are a few options with pre-determined ingredients if you don’t feel like trying to figure out the best combinations of flavors.\u003c/p>\n\u003cp>My advice is to keep it simple. The fish is quite fresh, so it doesn’t need much to adorn it. And at $10.95 a pop, these simple, wholesome bowls are quite appealing for a quick meal.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/hashtag-poki-berkeley-3?osq=%23poki\" target=\"_blank\">\u003cstrong>Hashtag #Poki\u003c/strong>\u003c/a>\u003cbr>\n3075 Telegraph Ave. Berkeley, CA 94705 [\u003ca href=\"https://goo.gl/HJ8eR8\" target=\"_blank\">Map\u003c/a>] \u003cbr>\nPh: (510) 536-4376\u003cbr>\n Hours: Mon-Sat, 11:30am-8pm; Sun, 11:30am-7:30pm \u003cbr>\nPrice Range: $$ (entrees, $11-$17) \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Popular Barbecue Restaurants South of San Francisco",
"title": "Bay Area Bites Guide to 5 Popular Barbecue Restaurants South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As the summer season fades away and the traditions of fall arrive with the cooling weather, what better time to enjoy the rich and comforting flavors of American barbecue. Hearty servings of tender pork ribs, roasted chicken and smoked brisket fit perfectly with the Americana that is fall football. While the San Francisco Bay Area is nowhere near a barbecue capital as say Kansas City or Austin, the South Bay Area and San Francisco Peninsula are home to several restaurants perfect for visiting when the mood to chomp down on juicy piles of smoked meat strikes. Be sure to enjoy alongside a cold beer and don’t forget the wet towelettes! Here are five popular restaurants for enjoying barbecue south of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_112293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/GorillaRibs.jpg\" alt=\"A combination plate with ribs and pulled pork at Gorilla BBQ.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination plate with ribs and pulled pork at Gorilla BBQ. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gorilla Barbecue\u003c/strong> has customers lining up for the slow-smoked barbecue they serve out of a vintage rail car off Highway 1 in Pacifica. The small shop only offers takeout orders, with nothing inside other than a compact kitchen and front counter. The menu features an offering of slow-smoked meats including, beef brisket, ribs, chicken, pulled pork and hot links. The delicious meats can be enjoyed as a combination plate or on a sandwich. Not to be missed are the incredibly tender ribs with a caked on dry rub infused with smoky flavor. The pulled pork, equally pungent with smoked flavor, lends well to being dipped in the sweet and tangy house barbecue sauce. Be sure to arrive early as the menu sells out quickly, particularly on the weekend.\u003c/p>\n\u003cfigure id=\"attachment_112292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/GorillaBBQCounter.jpg\" alt=\"Customers lined up to order at Gorilla BBQ in Pacifica.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112292\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers lined up to order at Gorilla BBQ in Pacifica. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.gorillabbq.com/\" target=\"_blank\">\u003cstrong>Gorilla Barbeque\u003c/strong>\u003c/a>\u003cbr>\n2145 Cabrillo Hwy [\u003ca href=\"https://goo.gl/My0IKh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPacifica, CA 94044\u003cbr>\nPh: (650) 359-7427\u003cbr>\nHours: Mon 12-8pm; Wed-Sun 12-8pm; Closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gorilla-Barbeque/226881320730359?fref=ts\" target=\"_blank\">Gorilla Barbeque\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_112295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo.jpg\" alt=\"The chicken and rib combination plate at Henry’s Hi-Life.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chicken and rib combination plate at Henry’s Hi-Life. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Henry's World Famous Hi-Life\u003c/strong> has been serving a menu of oak-smoked barbecue and steaks for more than 50 years in downtown San Jose. Located in a historic building in San Jose’s newly founded Little Italy neighborhood, the restaurant has a down-home atmosphere and is a popular meeting spot before and after San Jose Sharks games. To call the food portions ample, is an understatement. Barbecue dinners include a salad, garlic bread slathered with seasoned butter and a baked potato. First time visitors should go for either the full rack of ribs, or the chicken and ribs combination plate. The smoked chicken has a crispy flavor-packed skin while still remaining juicy. The ribs are tender and full of flavor with a sweet and spicy crust.\u003c/p>\n\u003cfigure id=\"attachment_112294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar.jpg\" alt=\"Inside Henry’s Hi-Life in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Henry’s Hi-Life in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.henryshilife.com/\" target=\"_blank\">\u003cstrong>Henry's World Famous Hi-Life\u003c/strong>\u003c/a>\u003cbr>\n301 W St John St. [\u003ca href=\"https://goo.gl/6m6fJa\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95110\u003cbr>\nPh: (408) 295-5414\u003cbr>\nHours: Mon 5-9pm; Tue-Thu 11:30am-2pm, 5-9pm; Fri 11:30am-2pm, 4-9:30pm; Sat 4-9:30pm; Sun 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/henryshilife/?fref=ts\" target=\"_blank\">Henry’s World Famous Hi-Life\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HenrysHilife\" target=\"_blank\">@henryshilife\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_112289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/3-Pigs-Brisket.jpg\" alt=\"The chopped brisket tray with coleslaw, cornbread and collard greens.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chopped brisket tray with coleslaw, cornbread and collard greens. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>3 Pigs BBQ\u003c/strong> is a great option for those on the peninsula looking to enjoy barbecued meats or fried chicken. The restaurant, located on a quiet street off of El Camino Real, has a rustic roadhouse feel with reclaimed wood decor and copper sheet tabletops. Brisket fans will enjoy the juicy bites of chopped brisket which are perfect for dipping into a number of housemade barbecue sauces. The tart Memphis-style sauce which complements the sweet and smoky brisket flavor is especially good. The restaurant has several refrigerators containing bottled and canned beers from West Coast breweries, with selections to please the most discerning beer fan.\u003c/p>\n\u003cfigure id=\"attachment_112290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/3PigsBBQInside.jpg\" alt=\"Inside 3 Pigs BBQ in San Carlos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside 3 Pigs BBQ in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://3pigbbq.com\" target=\"_blank\">\u003cstrong>3 Pigs BBQ\u003c/strong>\u003c/a>\u003cbr>\n1754 Laurel St. [\u003ca href=\"https://goo.gl/4w0jIc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 592-4227\u003cbr>\nHours: mon-sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/3PIGBBQ/?fref=ts\" target=\"_blank\">3 Pigs BBQ\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_112298\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/The-Cats-Combo.jpg\" alt=\"A combination plate with ribs, roasted chicken and pulled pork at The Cats.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination plate with ribs, roasted chicken and pulled pork at The Cats. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in a building which has served many roles over the years, from roadhouse to general store to local saloon, the recently renovated \u003cstrong>The Cats Restaurant & Bar\u003c/strong> now serves a menu of hickory slow pit smoked barbecue. The restaurant’s staff has been trained by barbecue pit master Paul Kirk, who has won numerous competitions for his barbecue and dry rub. The flavor-packed dry rub is used on the restaurant's juicy pulled pork, smoked chicken and St. Louis-style pork ribs. The barbecue sampler platter gives you a taste of each and arrives with grilled bread, coleslaw and a hearty side option. The meats are best enjoyed with Kirk’s dry rub which is a perfect balance of spice and sweetness, with the slow smoking process infusing an indescribable depth of flavor. However, a house barbecue sauce is available for those who like their barbecue saucy.\u003c/p>\n\u003cfigure id=\"attachment_112291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Cats-Bar.jpg\" alt=\"Inside The Cats in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside The Cats in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.thecatslosgatos.com/\" target=\"_blank\">\u003cstrong>The Cats Restaurant & Bar\u003c/strong>\u003c/a>\u003cbr>\n17533 Santa Cruz Hwy [\u003ca href=\"https://goo.gl/GNcUOz\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95033\u003cbr>\nPh: (408) 354-4020\u003cbr>\nHours: Tue-Sat 4pm-12am; Sun 4-9pm; Closed on Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheCatsRestaurant/\" target=\"_blank\">The Cats Restaurant\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_112296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Smoking-Pig-Combo.jpg\" alt=\"A combination plate with ribs, fatty brisket and pulled pork at Smoking Pig BBQ Company.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination plate with ribs, fatty brisket and pulled pork at Smoking Pig BBQ Company. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Despite being a ways outside the main streets of downtown San Jose, the \u003cstrong>Smoking Pig BBQ Company\u003c/strong> maintains a regular stream of visitors for their Southern-style barbecue dishes. The sparsely decorated restaurant is a popular hangout for watching sports over plates of barbecue. A second, larger location in Fremont, features live blues music on the weekends in addition to a collection of big high-definition televisions. The slow-smoked brisket is slightly sweet and maintains a good deal of moisture making it a popular menu item. However, the twice-smoked burnt brisket ends which are tossed in a sweet and sticky glaze are a must try. The restaurant serves a selection of local craft beers as well as housemade barbecue sauces to complete your meal.\u003c/p>\n\u003cfigure id=\"attachment_112297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Smoking-Pig-Tables.jpg\" alt=\"Inside Smoking Pig BBQ Company in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Smoking Pig BBQ Company in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://smokingpigbbq.net/\" target=\"_blank\">\u003cstrong>Smoking Pig BBQ Company\u003c/strong>\u003c/a>\u003cbr>\n1144 N 4th St. [\u003ca href=\"https://goo.gl/zHg0vy\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 380-4784\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/smokingpig/?fref=ts\" target=\"_blank\">Smoking Pig BBQ Company\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "As the summer season fades away and the traditions of fall arrive with the cooling weather, what better time to enjoy the rich and comforting flavors of American barbecue. Here are five popular spots to get great barbecue south of San Francisco.",
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"description": "As the summer season fades away and the traditions of fall arrive with the cooling weather, what better time to enjoy the rich and comforting flavors of American barbecue. Here are five popular spots to get great barbecue south of San Francisco.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As the summer season fades away and the traditions of fall arrive with the cooling weather, what better time to enjoy the rich and comforting flavors of American barbecue. Hearty servings of tender pork ribs, roasted chicken and smoked brisket fit perfectly with the Americana that is fall football. While the San Francisco Bay Area is nowhere near a barbecue capital as say Kansas City or Austin, the South Bay Area and San Francisco Peninsula are home to several restaurants perfect for visiting when the mood to chomp down on juicy piles of smoked meat strikes. Be sure to enjoy alongside a cold beer and don’t forget the wet towelettes! Here are five popular restaurants for enjoying barbecue south of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_112293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/GorillaRibs.jpg\" alt=\"A combination plate with ribs and pulled pork at Gorilla BBQ.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaRibs-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination plate with ribs and pulled pork at Gorilla BBQ. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gorilla Barbecue\u003c/strong> has customers lining up for the slow-smoked barbecue they serve out of a vintage rail car off Highway 1 in Pacifica. The small shop only offers takeout orders, with nothing inside other than a compact kitchen and front counter. The menu features an offering of slow-smoked meats including, beef brisket, ribs, chicken, pulled pork and hot links. The delicious meats can be enjoyed as a combination plate or on a sandwich. Not to be missed are the incredibly tender ribs with a caked on dry rub infused with smoky flavor. The pulled pork, equally pungent with smoked flavor, lends well to being dipped in the sweet and tangy house barbecue sauce. Be sure to arrive early as the menu sells out quickly, particularly on the weekend.\u003c/p>\n\u003cfigure id=\"attachment_112292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/GorillaBBQCounter.jpg\" alt=\"Customers lined up to order at Gorilla BBQ in Pacifica.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112292\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/GorillaBBQCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers lined up to order at Gorilla BBQ in Pacifica. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.gorillabbq.com/\" target=\"_blank\">\u003cstrong>Gorilla Barbeque\u003c/strong>\u003c/a>\u003cbr>\n2145 Cabrillo Hwy [\u003ca href=\"https://goo.gl/My0IKh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPacifica, CA 94044\u003cbr>\nPh: (650) 359-7427\u003cbr>\nHours: Mon 12-8pm; Wed-Sun 12-8pm; Closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gorilla-Barbeque/226881320730359?fref=ts\" target=\"_blank\">Gorilla Barbeque\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_112295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo.jpg\" alt=\"The chicken and rib combination plate at Henry’s Hi-Life.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hi-Life-Ribs-Combo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chicken and rib combination plate at Henry’s Hi-Life. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Henry's World Famous Hi-Life\u003c/strong> has been serving a menu of oak-smoked barbecue and steaks for more than 50 years in downtown San Jose. Located in a historic building in San Jose’s newly founded Little Italy neighborhood, the restaurant has a down-home atmosphere and is a popular meeting spot before and after San Jose Sharks games. To call the food portions ample, is an understatement. Barbecue dinners include a salad, garlic bread slathered with seasoned butter and a baked potato. First time visitors should go for either the full rack of ribs, or the chicken and ribs combination plate. The smoked chicken has a crispy flavor-packed skin while still remaining juicy. The ribs are tender and full of flavor with a sweet and spicy crust.\u003c/p>\n\u003cfigure id=\"attachment_112294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar.jpg\" alt=\"Inside Henry’s Hi-Life in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Henrys-Hi-Life-Bar-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Henry’s Hi-Life in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.henryshilife.com/\" target=\"_blank\">\u003cstrong>Henry's World Famous Hi-Life\u003c/strong>\u003c/a>\u003cbr>\n301 W St John St. [\u003ca href=\"https://goo.gl/6m6fJa\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95110\u003cbr>\nPh: (408) 295-5414\u003cbr>\nHours: Mon 5-9pm; Tue-Thu 11:30am-2pm, 5-9pm; Fri 11:30am-2pm, 4-9:30pm; Sat 4-9:30pm; Sun 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/henryshilife/?fref=ts\" target=\"_blank\">Henry’s World Famous Hi-Life\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HenrysHilife\" target=\"_blank\">@henryshilife\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_112289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/3-Pigs-Brisket.jpg\" alt=\"The chopped brisket tray with coleslaw, cornbread and collard greens.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-Pigs-Brisket-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chopped brisket tray with coleslaw, cornbread and collard greens. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>3 Pigs BBQ\u003c/strong> is a great option for those on the peninsula looking to enjoy barbecued meats or fried chicken. The restaurant, located on a quiet street off of El Camino Real, has a rustic roadhouse feel with reclaimed wood decor and copper sheet tabletops. Brisket fans will enjoy the juicy bites of chopped brisket which are perfect for dipping into a number of housemade barbecue sauces. The tart Memphis-style sauce which complements the sweet and smoky brisket flavor is especially good. The restaurant has several refrigerators containing bottled and canned beers from West Coast breweries, with selections to please the most discerning beer fan.\u003c/p>\n\u003cfigure id=\"attachment_112290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/3PigsBBQInside.jpg\" alt=\"Inside 3 Pigs BBQ in San Carlos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3PigsBBQInside-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside 3 Pigs BBQ in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://3pigbbq.com\" target=\"_blank\">\u003cstrong>3 Pigs BBQ\u003c/strong>\u003c/a>\u003cbr>\n1754 Laurel St. [\u003ca href=\"https://goo.gl/4w0jIc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 592-4227\u003cbr>\nHours: mon-sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/3PIGBBQ/?fref=ts\" target=\"_blank\">3 Pigs BBQ\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_112298\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/The-Cats-Combo.jpg\" alt=\"A combination plate with ribs, roasted chicken and pulled pork at The Cats.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/The-Cats-Combo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination plate with ribs, roasted chicken and pulled pork at The Cats. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in a building which has served many roles over the years, from roadhouse to general store to local saloon, the recently renovated \u003cstrong>The Cats Restaurant & Bar\u003c/strong> now serves a menu of hickory slow pit smoked barbecue. The restaurant’s staff has been trained by barbecue pit master Paul Kirk, who has won numerous competitions for his barbecue and dry rub. The flavor-packed dry rub is used on the restaurant's juicy pulled pork, smoked chicken and St. Louis-style pork ribs. The barbecue sampler platter gives you a taste of each and arrives with grilled bread, coleslaw and a hearty side option. The meats are best enjoyed with Kirk’s dry rub which is a perfect balance of spice and sweetness, with the slow smoking process infusing an indescribable depth of flavor. However, a house barbecue sauce is available for those who like their barbecue saucy.\u003c/p>\n\u003cfigure id=\"attachment_112291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Cats-Bar.jpg\" alt=\"Inside The Cats in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Cats-Bar-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside The Cats in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.thecatslosgatos.com/\" target=\"_blank\">\u003cstrong>The Cats Restaurant & Bar\u003c/strong>\u003c/a>\u003cbr>\n17533 Santa Cruz Hwy [\u003ca href=\"https://goo.gl/GNcUOz\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95033\u003cbr>\nPh: (408) 354-4020\u003cbr>\nHours: Tue-Sat 4pm-12am; Sun 4-9pm; Closed on Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheCatsRestaurant/\" target=\"_blank\">The Cats Restaurant\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cfigure id=\"attachment_112296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Smoking-Pig-Combo.jpg\" alt=\"A combination plate with ribs, fatty brisket and pulled pork at Smoking Pig BBQ Company.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Combo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination plate with ribs, fatty brisket and pulled pork at Smoking Pig BBQ Company. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Despite being a ways outside the main streets of downtown San Jose, the \u003cstrong>Smoking Pig BBQ Company\u003c/strong> maintains a regular stream of visitors for their Southern-style barbecue dishes. The sparsely decorated restaurant is a popular hangout for watching sports over plates of barbecue. A second, larger location in Fremont, features live blues music on the weekends in addition to a collection of big high-definition televisions. The slow-smoked brisket is slightly sweet and maintains a good deal of moisture making it a popular menu item. However, the twice-smoked burnt brisket ends which are tossed in a sweet and sticky glaze are a must try. The restaurant serves a selection of local craft beers as well as housemade barbecue sauces to complete your meal.\u003c/p>\n\u003cfigure id=\"attachment_112297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Smoking-Pig-Tables.jpg\" alt=\"Inside Smoking Pig BBQ Company in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Smoking-Pig-Tables-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Smoking Pig BBQ Company in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://smokingpigbbq.net/\" target=\"_blank\">\u003cstrong>Smoking Pig BBQ Company\u003c/strong>\u003c/a>\u003cbr>\n1144 N 4th St. [\u003ca href=\"https://goo.gl/zHg0vy\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 380-4784\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/smokingpig/?fref=ts\" target=\"_blank\">Smoking Pig BBQ Company\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "11 Things We Tried (and Loved) at the 2016 Eat Real Festival",
"title": "11 Things We Tried (and Loved) at the 2016 Eat Real Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The \u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a> is now upon us, and like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">last year\u003c/a>, we’re acting as your Virgil-esque guide to the maze of artisan doughnuts, craft beers and chia seed samples that make up the annual event. The Jack London Square festival lasts all weekend and has over 70 food vendors from around California, offering dishes emphasizing local, organic and sustainable fare. All dishes cost $8 or below and proceeds benefit the \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute\u003c/a>, an artisan food business incubator. In addition to the food offerings, the festival offers classes, music and events like whole hog butchering featuring a group of local female butchers.\u003c/p>\n\u003cp>Before we get to our favorite dishes, some general tips: as with all food festivals in the Bay Area, the Eat Real Festival is extremely popular. Over 10,000 people attended last year’s event, and ten minutes into this year's festival, lines were already starting to form for popular vendors like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">Burma Bear\u003c/a> and Curry Up Now. Prepare for the day like you would for a trip into battle, or at least, Disneyland: bring a reusable water bottle, comfortable shoes, a hat, and sunscreen. (Jack London Square has barely any shade, and the weekend is supposed to \u003ca href=\"https://weather.com/weather/tenday/l/USCA0791:1:US\" target=\"_blank\">be a hot one\u003c/a>). Some, but not all of the booths take credit and debit cards, so make sure to bring cash. Yes, there are ATMs, but save yourself the probably-astronomical fee by withdrawing some beforehand. There’s a \u003ca href=\"http://www.jacklondonsquare.com/PDF/JLS_Parking_Map.pdf\" target=\"_blank\">parking garage\u003c/a> in Jack London Square, but the festival’s location is close to the ferry, bus, and BART, via the \u003ca href=\"http://www.meetdowntownoak.com/shuttle.php\" target=\"_blank\">free Broadway shuttle\u003c/a>. (Plus, you’ll probably be grateful for the walk after a day of eating). And if you somehow find yourself hungry after the festival, wander to the other side of Jack London Square, where the \u003ca href=\"http://www.lungomareoakland.com/town-eats-2016/\" target=\"_blank\">Town Eats Festival\u003c/a> is also taking place.\u003c/p>\n\u003cp>Here are some of our favorite dishes from the festival. Did we miss yours? Let us know in the comments!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl2.jpg\" alt=\"Poki Time: Poke bowl \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pokitime.com/\" target=\"_blank\">Poki Time\u003c/a>: Poke bowl\u003c/strong>\u003cbr>\nOne of this year’s biggest food trends is the poke bowl, with restaurants offering the dish opening up around all around the Bay Area. Poki Time’s version, served at their location in San Francisco, is traditional, with every element--from the fresh ahi tuna to the bright orange fish eggs--works well together, proving why the dish has become so popular. It’s spicy, salty, mildy fish-y and crunchy from the addition of fried onions, providing a satisfyingly well-rounded dish.\u003c/p>\n\u003cfigure id=\"attachment_112220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl1.jpg\" alt=\"Poki Time: Poke bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poki Time: Poke bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl5.jpg\" alt=\"Poki Time\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poki Time \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/empanada4.jpg\" alt=\"El Sur: Verde empanada\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur: Verde empanada \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elsursf.com/\" target=\"_blank\">El Sur\u003c/a>: Verde empanada\u003c/strong>\u003cbr>\nAn empanada is a wise choice for a festival like Eat Real--since it's handheld, you can take it with you as you walk around plotting your next meal. El Sur offers traditional empanadas, but they also offer more creative versions, including a prosciutto and cheese Parisen and a mushroom and creme fraiche Champinones. The Verde was a decadent vegetarian option, with a flaky, buttery crust encasing a tangled mess of chard, spinach, eggs and five cheeses. It was well-seasoned and rich, and as an added bonus, it was ready immediately--unlike the ten minute wait we had for other dishes.\u003c/p>\n\u003cfigure id=\"attachment_112239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/empanada.jpg\" alt=\"El Sur serving empanadas at the Eat Real Festival\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur serving empanadas at the Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/cacoco1-1.jpg\" alt=\"CACOCO Drinking Chocolate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CACOCO Drinking Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://drinkcacoco.com/\" target=\"_blank\">CACOCO\u003c/a>: Midnight Mystic\u003c/strong>\u003cbr>\nThere’s hot chocolate, and then there’s drinking chocolate: an ultra rich, decidedly adult beverage that’s more like a melted down chocolate bar than your childhood cup of Swiss Miss. Drinking chocolate purveyors CACOCO take it one step further: their ethically sourced chocolate blends--all available to sample at the festival--offer a decadent chocolate mixed with beneficial add-ins like turmeric, maca and adaptogenic herbs. Our favorite was the Midnight Mystic, one of their simplest blends. A thick mix of 80% cacao, Himalayan salt and coconut sugar, it was remarkably rich and creamy despite it’s lack of dairy.\u003c/p>\n\u003cfigure id=\"attachment_112259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/cacoco-1.jpg\" alt=\"CACOCO Drinking Chocolate\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-112259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CACOCO Drinking Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/bbq1.jpg\" alt=\"Roderick’s BBQ: Brisket slider\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roderick’s BBQ: Brisket slider \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rodericksfoodtruck.com/\" target=\"_blank\">Roderick's BBQ\u003c/a>: Brisket slider\u003c/strong>\u003cbr>\nWhile there’s every type of food trend and bizarre food mash-up represented at the festival, sometimes you just want something familiar. Roderick’s Barbecue, based in Oakland, doesn’t reinvent the smoked meat wheel, but its simple menu is classically enjoyable. The smoky beef brisket was tender and was perfectly complemented by creamy slaw and a not too sweet barbecue sauce, making it an ideal palate cleanser in between stranger offerings.\u003c/p>\n\u003cfigure id=\"attachment_112257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/bbq4.jpg\" alt=\"Roderick’s BBQ\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roderick’s BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen3.jpg\" alt=\"Core Kitchen: Thai Zucchini Noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen: Thai Zucchini Noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.corefoods.com/pages/core-kitchen\" target=\"_blank\">Core Kitchen\u003c/a>: Thai Zucchini Noodles\u003c/strong>\u003cbr>\nIf you’ve eaten one too many \u003ca href=\"http://www.rockosicecreamtacos.com/\" target=\"_blank\">artisan Choco Tacos\u003c/a> and are looking for something a little more virtuous, Core Kitchen is worth a visit. The booth, like their downtown Oakland restaurant, specializes in organic food that’s also gluten, salt, sugar, flour and oil free. (They bill themselves as “the world’s first produce-only restaurant.”) Luckily, the food isn’t just virtuous--it also happens to taste good. Their colorful Thai Zucchini Noodles feature thick spiralized zucchini noodles, crispy cashews and mixed vegetables drowned in an intriguing tart and sweet coconut sauce. It’s refreshing--crunchy, saucy, and spicy--but not ascetic, and unlike other foods at the festival you’ll feel good both during and after eating it.\u003c/p>\n\u003cfigure id=\"attachment_112273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen4.jpg\" alt=\"Core Kitchen: Thai Zucchini Noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen: Thai Zucchini Noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen.jpg\" alt=\"Core Kitchen serving Thai Zucchini Noodles at Eat Real Festival\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen serving Thai Zucchini Noodles at Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chai2.jpg\" alt=\"Chico Chai: Iced Chico Chai\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-112263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chico Chai: Iced Chico Chai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://chicochaitea.com/\" target=\"_blank\">Chico Chai\u003c/a>: Iced Chico Chai\u003c/strong>\u003cbr>\nIf you’re used to watery chai that tastes more like cinnamon-spiked milk, Chico Chai will be a revelation. The owner has perfected her recipe for over a decade and the company grinds their organic spice blend themselves, resulting in a drink that’s robustly spicy. You can get a dairy-free rooibos tea version, but the milk-based version we tried was sweet, creamy and aromatic with the scent of cloves and ginger. (Prudently, all their chais come over ice, making them an ideal drink for the weekend’s hot weather.)\u003c/p>\n\u003cfigure id=\"attachment_112261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chai.jpg\" alt=\"Chico Chai\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chico Chai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/burger2.jpg\" alt=\"Clove and Hoof: Oakland’s Best Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof: Oakland’s Best Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://cloveandhoof.wpengine.com/\" target=\"_blank\">Clove and Hoof\u003c/a>: Oakland's Best Burger\u003c/strong>\u003cbr>\nThere are a number of local restaurants with booths at Eat Real offering a selection of their most popular dishes. For Oakland’s meat-centric Clove and Hoof, that’s their burger, which they tout as “Oakland’s Best.” It’s certainly an impressively specimen, with a 4 oz grassfeed patty topped with spicy pimento cheese, briney pickle mayo and crunchy shredded lettuce. All the elements coalesce into a delectable, satisfying burger. It also comes medium rare, so if you prefer it more cooked, make sure to let them know. Its one flaw? It’s incredibly messy, and fell apart midway through our sampling (however, this didn’t keep us from finishing every last bite).\u003c/p>\n\u003cfigure id=\"attachment_112231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/burger1.jpg\" alt=\"Clove and Hoof\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed2.jpg\" alt=\"Beer Shed: Cleophus Quealy Beer Company’s Hibiscus Saison\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed: Cleophus Quealy Beer Company’s Hibiscus Saison \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beer Shed: \u003ca href=\"http://www.cleoph.us/\" target=\"_blank\">Cleophus Quealy Beer Company\u003c/a>’s Hibiscus Saison\u003c/strong>\u003cbr>\nEat Real also boasts an impressive beer, cider and spirit selection, with options ranging from Hanger 1 vodka to newcomers \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/08/29/for-a-new-brewery-what-does-it-take-to-make-it/\" target=\"_blank\">Novel Brewing\u003c/a>. There’s a handy chart to guide you through the many beer options--are you looking for something light? Sour? Belgian-esque? I opted for a Hibiscus Saison from San Leandro’s Cleophus Quealy Beer Company. It’s beautifully red and unlike other fruit beers, it’s not cloying. Its slight bitterness balances out the fruitiness and making it a refreshing beverage to help you survive the Bay Area’s Indian summer.\u003c/p>\n\u003cfigure id=\"attachment_112226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed-sign.jpg\" alt=\"Beer Shed infographic\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed infographic \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed.jpg\" alt=\"Beer Shed\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chix-waffle-pop.jpg\" alt=\"Fat Face: Fried chicken and waffle ice pop\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat Face: Fried chicken and waffle ice pop \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fatfacedavis.com/\" target=\"_blank\">Fat Face\u003c/a>: Fried chicken and waffle ice pop\u003c/strong>\u003cbr>\nDavis’ Fat Face specializes in popsicles far from the traditional (and locally invented) versions from your childhood. They do offer fruit flavors, but like us, you’ll probably be more interested by their bizarre-sounding, carb-centric flavors like Thai tea and sweet potato and mango and sticky rice. One of the most intriguing was the fried chicken and waffle flavor, which was surprisingly delightful. The ice cream was a rich, butter and maple combination, and it’s topped with a shower of black pepper spiked fried chicken bits. It’s quirky, and thoughtfully so: the ice cream isn’t too sweet, and its salty, sweet, crunch makes for a delightfully weird yet balanced dessert.\u003c/p>\n\u003cfigure id=\"attachment_112247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/fat-face2.jpg\" alt=\"Fat Face popsicles \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat Face popsicles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl.jpg\" alt=\"Green Girl: Cardamom and balsamic fig ice cream sandwiches\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl: Cardamom and balsamic fig ice cream sandwiches \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112249\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl1.jpg\" alt=\"Green Girl: Cardamom and balsamic fig ice cream sandwiches\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl: Cardamom and balsamic fig ice cream sandwiches \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.greengirlbakeshop.com/\" target=\"_blank\">Green Girl\u003c/a>: Cardamom and balsamic fig ice cream sandwiches\u003c/strong>\u003cbr>\nWe also sampled the virtuous ice cream sandwiches from Green Girl that are both gluten and dairy free. Although the opposite side of the dietary spectrum from Fat Face, we were similarly surprised by how good they were. Their ice creams boast strong, bold flavors--like a delicately sweet fig and a spicy, delicious cardamom--and their cookies are chewy and sturdy enough to support the ice cream. We’d recommend trying two mini ice cream sandwiches: it’s a cheap way to try some of Green Girl’s many tasty offerings.\u003c/p>\n\u003cfigure id=\"attachment_112250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl2.jpg\" alt=\"Green Girl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chocolate1.jpg\" alt=\"Barlovento Chocolate: Habanero chocolate bar and other flavors\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barlovento Chocolate: Habanero chocolate bar and other flavors \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.barloventochocolates.com/\" target=\"_blank\">Barlovento Chocolate\u003c/a>: Habanero chocolate bar\u003c/strong>\u003cbr>\nIt’s easy to get overwhelmed with the food options outside, but don't miss the festival’s indoor options, where you can get cocktails and attend classes about pairing cheese and beer. There are also local vendors like ten-year-old Barlovento Chocolate, a family-run Oakland chocolate company that uses Venezuelan single origin chocolate as the base for their truffles and chocolate bars. Several of their bars mix salty, sweet and spicy with delicious results: one of their best is a habanero chocolate bar, made from 64% Venezuelan chocolate and topped with habanero and chunky salt. The habanero’s mild burn and flecks of salt enhance the chocolate's richness, making it an entertaining alternative to your traditional bar.\u003c/p>\n\u003cfigure id=\"attachment_112237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chocolate.jpg\" alt=\"Barlovento Chocolate at the Eat Real Festival \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barlovento Chocolate at the Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 842-1017\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Our recommendations for navigating the Oakland festival's 70+ food options. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a> is now upon us, and like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">last year\u003c/a>, we’re acting as your Virgil-esque guide to the maze of artisan doughnuts, craft beers and chia seed samples that make up the annual event. The Jack London Square festival lasts all weekend and has over 70 food vendors from around California, offering dishes emphasizing local, organic and sustainable fare. All dishes cost $8 or below and proceeds benefit the \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute\u003c/a>, an artisan food business incubator. In addition to the food offerings, the festival offers classes, music and events like whole hog butchering featuring a group of local female butchers.\u003c/p>\n\u003cp>Before we get to our favorite dishes, some general tips: as with all food festivals in the Bay Area, the Eat Real Festival is extremely popular. Over 10,000 people attended last year’s event, and ten minutes into this year's festival, lines were already starting to form for popular vendors like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">Burma Bear\u003c/a> and Curry Up Now. Prepare for the day like you would for a trip into battle, or at least, Disneyland: bring a reusable water bottle, comfortable shoes, a hat, and sunscreen. (Jack London Square has barely any shade, and the weekend is supposed to \u003ca href=\"https://weather.com/weather/tenday/l/USCA0791:1:US\" target=\"_blank\">be a hot one\u003c/a>). Some, but not all of the booths take credit and debit cards, so make sure to bring cash. Yes, there are ATMs, but save yourself the probably-astronomical fee by withdrawing some beforehand. There’s a \u003ca href=\"http://www.jacklondonsquare.com/PDF/JLS_Parking_Map.pdf\" target=\"_blank\">parking garage\u003c/a> in Jack London Square, but the festival’s location is close to the ferry, bus, and BART, via the \u003ca href=\"http://www.meetdowntownoak.com/shuttle.php\" target=\"_blank\">free Broadway shuttle\u003c/a>. (Plus, you’ll probably be grateful for the walk after a day of eating). And if you somehow find yourself hungry after the festival, wander to the other side of Jack London Square, where the \u003ca href=\"http://www.lungomareoakland.com/town-eats-2016/\" target=\"_blank\">Town Eats Festival\u003c/a> is also taking place.\u003c/p>\n\u003cp>Here are some of our favorite dishes from the festival. Did we miss yours? Let us know in the comments!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl2.jpg\" alt=\"Poki Time: Poke bowl \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pokitime.com/\" target=\"_blank\">Poki Time\u003c/a>: Poke bowl\u003c/strong>\u003cbr>\nOne of this year’s biggest food trends is the poke bowl, with restaurants offering the dish opening up around all around the Bay Area. Poki Time’s version, served at their location in San Francisco, is traditional, with every element--from the fresh ahi tuna to the bright orange fish eggs--works well together, proving why the dish has become so popular. It’s spicy, salty, mildy fish-y and crunchy from the addition of fried onions, providing a satisfyingly well-rounded dish.\u003c/p>\n\u003cfigure id=\"attachment_112220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl1.jpg\" alt=\"Poki Time: Poke bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poki Time: Poke bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl5.jpg\" alt=\"Poki Time\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poki Time \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/empanada4.jpg\" alt=\"El Sur: Verde empanada\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur: Verde empanada \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elsursf.com/\" target=\"_blank\">El Sur\u003c/a>: Verde empanada\u003c/strong>\u003cbr>\nAn empanada is a wise choice for a festival like Eat Real--since it's handheld, you can take it with you as you walk around plotting your next meal. El Sur offers traditional empanadas, but they also offer more creative versions, including a prosciutto and cheese Parisen and a mushroom and creme fraiche Champinones. The Verde was a decadent vegetarian option, with a flaky, buttery crust encasing a tangled mess of chard, spinach, eggs and five cheeses. It was well-seasoned and rich, and as an added bonus, it was ready immediately--unlike the ten minute wait we had for other dishes.\u003c/p>\n\u003cfigure id=\"attachment_112239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/empanada.jpg\" alt=\"El Sur serving empanadas at the Eat Real Festival\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur serving empanadas at the Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/cacoco1-1.jpg\" alt=\"CACOCO Drinking Chocolate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CACOCO Drinking Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://drinkcacoco.com/\" target=\"_blank\">CACOCO\u003c/a>: Midnight Mystic\u003c/strong>\u003cbr>\nThere’s hot chocolate, and then there’s drinking chocolate: an ultra rich, decidedly adult beverage that’s more like a melted down chocolate bar than your childhood cup of Swiss Miss. Drinking chocolate purveyors CACOCO take it one step further: their ethically sourced chocolate blends--all available to sample at the festival--offer a decadent chocolate mixed with beneficial add-ins like turmeric, maca and adaptogenic herbs. Our favorite was the Midnight Mystic, one of their simplest blends. A thick mix of 80% cacao, Himalayan salt and coconut sugar, it was remarkably rich and creamy despite it’s lack of dairy.\u003c/p>\n\u003cfigure id=\"attachment_112259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/cacoco-1.jpg\" alt=\"CACOCO Drinking Chocolate\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-112259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CACOCO Drinking Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/bbq1.jpg\" alt=\"Roderick’s BBQ: Brisket slider\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roderick’s BBQ: Brisket slider \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rodericksfoodtruck.com/\" target=\"_blank\">Roderick's BBQ\u003c/a>: Brisket slider\u003c/strong>\u003cbr>\nWhile there’s every type of food trend and bizarre food mash-up represented at the festival, sometimes you just want something familiar. Roderick’s Barbecue, based in Oakland, doesn’t reinvent the smoked meat wheel, but its simple menu is classically enjoyable. The smoky beef brisket was tender and was perfectly complemented by creamy slaw and a not too sweet barbecue sauce, making it an ideal palate cleanser in between stranger offerings.\u003c/p>\n\u003cfigure id=\"attachment_112257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/bbq4.jpg\" alt=\"Roderick’s BBQ\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roderick’s BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen3.jpg\" alt=\"Core Kitchen: Thai Zucchini Noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen: Thai Zucchini Noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.corefoods.com/pages/core-kitchen\" target=\"_blank\">Core Kitchen\u003c/a>: Thai Zucchini Noodles\u003c/strong>\u003cbr>\nIf you’ve eaten one too many \u003ca href=\"http://www.rockosicecreamtacos.com/\" target=\"_blank\">artisan Choco Tacos\u003c/a> and are looking for something a little more virtuous, Core Kitchen is worth a visit. The booth, like their downtown Oakland restaurant, specializes in organic food that’s also gluten, salt, sugar, flour and oil free. (They bill themselves as “the world’s first produce-only restaurant.”) Luckily, the food isn’t just virtuous--it also happens to taste good. Their colorful Thai Zucchini Noodles feature thick spiralized zucchini noodles, crispy cashews and mixed vegetables drowned in an intriguing tart and sweet coconut sauce. It’s refreshing--crunchy, saucy, and spicy--but not ascetic, and unlike other foods at the festival you’ll feel good both during and after eating it.\u003c/p>\n\u003cfigure id=\"attachment_112273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen4.jpg\" alt=\"Core Kitchen: Thai Zucchini Noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen: Thai Zucchini Noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen.jpg\" alt=\"Core Kitchen serving Thai Zucchini Noodles at Eat Real Festival\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen serving Thai Zucchini Noodles at Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chai2.jpg\" alt=\"Chico Chai: Iced Chico Chai\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-112263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chico Chai: Iced Chico Chai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://chicochaitea.com/\" target=\"_blank\">Chico Chai\u003c/a>: Iced Chico Chai\u003c/strong>\u003cbr>\nIf you’re used to watery chai that tastes more like cinnamon-spiked milk, Chico Chai will be a revelation. The owner has perfected her recipe for over a decade and the company grinds their organic spice blend themselves, resulting in a drink that’s robustly spicy. You can get a dairy-free rooibos tea version, but the milk-based version we tried was sweet, creamy and aromatic with the scent of cloves and ginger. (Prudently, all their chais come over ice, making them an ideal drink for the weekend’s hot weather.)\u003c/p>\n\u003cfigure id=\"attachment_112261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chai.jpg\" alt=\"Chico Chai\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chico Chai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/burger2.jpg\" alt=\"Clove and Hoof: Oakland’s Best Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof: Oakland’s Best Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://cloveandhoof.wpengine.com/\" target=\"_blank\">Clove and Hoof\u003c/a>: Oakland's Best Burger\u003c/strong>\u003cbr>\nThere are a number of local restaurants with booths at Eat Real offering a selection of their most popular dishes. For Oakland’s meat-centric Clove and Hoof, that’s their burger, which they tout as “Oakland’s Best.” It’s certainly an impressively specimen, with a 4 oz grassfeed patty topped with spicy pimento cheese, briney pickle mayo and crunchy shredded lettuce. All the elements coalesce into a delectable, satisfying burger. It also comes medium rare, so if you prefer it more cooked, make sure to let them know. Its one flaw? It’s incredibly messy, and fell apart midway through our sampling (however, this didn’t keep us from finishing every last bite).\u003c/p>\n\u003cfigure id=\"attachment_112231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/burger1.jpg\" alt=\"Clove and Hoof\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed2.jpg\" alt=\"Beer Shed: Cleophus Quealy Beer Company’s Hibiscus Saison\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed: Cleophus Quealy Beer Company’s Hibiscus Saison \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beer Shed: \u003ca href=\"http://www.cleoph.us/\" target=\"_blank\">Cleophus Quealy Beer Company\u003c/a>’s Hibiscus Saison\u003c/strong>\u003cbr>\nEat Real also boasts an impressive beer, cider and spirit selection, with options ranging from Hanger 1 vodka to newcomers \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/08/29/for-a-new-brewery-what-does-it-take-to-make-it/\" target=\"_blank\">Novel Brewing\u003c/a>. There’s a handy chart to guide you through the many beer options--are you looking for something light? Sour? Belgian-esque? I opted for a Hibiscus Saison from San Leandro’s Cleophus Quealy Beer Company. It’s beautifully red and unlike other fruit beers, it’s not cloying. Its slight bitterness balances out the fruitiness and making it a refreshing beverage to help you survive the Bay Area’s Indian summer.\u003c/p>\n\u003cfigure id=\"attachment_112226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed-sign.jpg\" alt=\"Beer Shed infographic\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed infographic \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed.jpg\" alt=\"Beer Shed\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chix-waffle-pop.jpg\" alt=\"Fat Face: Fried chicken and waffle ice pop\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat Face: Fried chicken and waffle ice pop \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fatfacedavis.com/\" target=\"_blank\">Fat Face\u003c/a>: Fried chicken and waffle ice pop\u003c/strong>\u003cbr>\nDavis’ Fat Face specializes in popsicles far from the traditional (and locally invented) versions from your childhood. They do offer fruit flavors, but like us, you’ll probably be more interested by their bizarre-sounding, carb-centric flavors like Thai tea and sweet potato and mango and sticky rice. One of the most intriguing was the fried chicken and waffle flavor, which was surprisingly delightful. The ice cream was a rich, butter and maple combination, and it’s topped with a shower of black pepper spiked fried chicken bits. It’s quirky, and thoughtfully so: the ice cream isn’t too sweet, and its salty, sweet, crunch makes for a delightfully weird yet balanced dessert.\u003c/p>\n\u003cfigure id=\"attachment_112247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/fat-face2.jpg\" alt=\"Fat Face popsicles \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat Face popsicles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl.jpg\" alt=\"Green Girl: Cardamom and balsamic fig ice cream sandwiches\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl: Cardamom and balsamic fig ice cream sandwiches \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112249\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl1.jpg\" alt=\"Green Girl: Cardamom and balsamic fig ice cream sandwiches\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl: Cardamom and balsamic fig ice cream sandwiches \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.greengirlbakeshop.com/\" target=\"_blank\">Green Girl\u003c/a>: Cardamom and balsamic fig ice cream sandwiches\u003c/strong>\u003cbr>\nWe also sampled the virtuous ice cream sandwiches from Green Girl that are both gluten and dairy free. Although the opposite side of the dietary spectrum from Fat Face, we were similarly surprised by how good they were. Their ice creams boast strong, bold flavors--like a delicately sweet fig and a spicy, delicious cardamom--and their cookies are chewy and sturdy enough to support the ice cream. We’d recommend trying two mini ice cream sandwiches: it’s a cheap way to try some of Green Girl’s many tasty offerings.\u003c/p>\n\u003cfigure id=\"attachment_112250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl2.jpg\" alt=\"Green Girl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chocolate1.jpg\" alt=\"Barlovento Chocolate: Habanero chocolate bar and other flavors\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barlovento Chocolate: Habanero chocolate bar and other flavors \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.barloventochocolates.com/\" target=\"_blank\">Barlovento Chocolate\u003c/a>: Habanero chocolate bar\u003c/strong>\u003cbr>\nIt’s easy to get overwhelmed with the food options outside, but don't miss the festival’s indoor options, where you can get cocktails and attend classes about pairing cheese and beer. There are also local vendors like ten-year-old Barlovento Chocolate, a family-run Oakland chocolate company that uses Venezuelan single origin chocolate as the base for their truffles and chocolate bars. Several of their bars mix salty, sweet and spicy with delicious results: one of their best is a habanero chocolate bar, made from 64% Venezuelan chocolate and topped with habanero and chunky salt. The habanero’s mild burn and flecks of salt enhance the chocolate's richness, making it an entertaining alternative to your traditional bar.\u003c/p>\n\u003cfigure id=\"attachment_112237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chocolate.jpg\" alt=\"Barlovento Chocolate at the Eat Real Festival \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barlovento Chocolate at the Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 842-1017\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Guide to 5 Favorite Spots For Pizza by the Slice in Berkeley and Oakland",
"title": "Guide to 5 Favorite Spots For Pizza by the Slice in Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Bay Area takes its pizza very seriously. We happily fork over $25 for an individual pizza. We exclaim over the beauty of the wood-fired oven. We roll our eyes at yet another stinging nettle pizza--so passe! But what about the times when you want something a little less serious? When you've got $4 in your pocket and need a filling meal? When your child decides they hate all foods that aren’t a combination of bread and cheese? Or when you’re drunk?\u003c/p>\n\u003cp>Therein lies the beauty of pizza by the slice, ideally served by a surly teen and showered with a mountain of (probably \u003ca href=\"https://www.theguardian.com/lifeandstyle/2016/feb/17/parmesan-cheese-store-bought-wood-pulp\" target=\"_blank\">sawdust-containing\u003c/a>) Parmesan. It’s cheap, accessible and much easier to eat while walking than a burrito. A few years ago, \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/08/06/5-bites-grab-a-slice-at-these-east-bay-pizzerias/\" target=\"_blank\">we covered pizza by the slice\u003c/a> in the East Bay--Rotten City, Gioia, Cheeseboard, Nick’s Pizza and Arinell’s-- but since then, there’s been a wave of new restaurants catering to the universal desire for good, cheap pizza.\u003c/p>\n\u003cp>Our new list features pizza by the slice joints in Berkeley and Oakland, baked in a traditional gas oven. Whether or not you \u003ca href=\"https://www.buzzfeed.com/sallytamarkin/the-deal-with-za-blotting?utm_term=.sxJA5o2JNk#.piN6rdXA5M\" target=\"_blank\">blot\u003c/a>--or use a \u003ca href=\"http://www.newsweek.com/john-kasich-pizza-knife-fork-donald-trump-bill-de-blasio-448338\" target=\"_blank\">fork and knife\u003c/a>--is between you and your gods, but let us know what you think in the comments: did we miss your favorite spot?\u003c/p>\n\u003cfigure id=\"attachment_112166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112166\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/slicer.jpg\" alt=\"A slice of eggplant and mint and a slice of cheese from Oakland's Slicer.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of eggplant and mint and a slice of cheese from Oakland's Slicer. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003cstrong>Slicer\u003c/strong> is relaxed and colorful, with communal tables, a crowd-pleasing selection of drinks (including homemade agua frescas), and a giant sasquatch painting decorating a wall. But even though it looks like just another pizza place, it has a serious pedigree (owner Colin Etezadi is a Pizzaiolo veteran) and a commitment to local, sustainable produce. They do things like make their own sausage and offer toppings like calabrian chilis, but they still offer powdered Parmesan and Coke. The crust is slightly thicker than your average thin slice, and a cheese slice was satisfying chewy and tender, and large enough that it required folding. Their creative use of that sustainable produce makes for some delicious combinations, like the eggplant slice I tried. Savory, slightly spicy and minty, it was complex and one of the most enjoyable slices I tried.\u003c/p>\n\u003cp>\u003ca href=\"http://slicerpizzeria.com/\" target=\"_blank\">\u003cstrong>Slicer Pizzeria\u003c/strong>\u003c/a>\u003cbr>\n4395 Piedmont Ave [\u003ca href=\"https://goo.gl/maps/dmFSBNLTFsL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 808-5424\u003cbr>\nHours: Tue-Sat, 11:30am-9pm, Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Slicer-Pizzeria-331158567032973/\" target=\"_blank\">Slicer Pizzeria\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/slicerpizzeria/\" target=\"_blank\">@slicerpizzeria\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112165\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/pizahh.jpg\" alt=\"A slice of cheese and a slice of artichoke pesto from Berkeley's Pizzahhh.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of cheese and a slice of artichoke pesto from Berkeley's Pizzahhh. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Top Dog is a Berkeley institution, with two locations bordering the UC campus offering a delicious menu of creative sausages served in a setting that recalls the city’s counterculture history. (Fun fact: in 2013, Apple co-founder \u003ca href=\"http://www.mercurynews.com/2013/05/18/uc-berkeley-commencement-apple-co-founder-steve-wozniak-gives-graduates-a-happiness-equation/\" target=\"_blank\">Steve Wozniak spoke at\u003c/a> a UC Berkeley graduation. During his speech, he talked about his \u003ca href=\"https://twitter.com/stevewoz/status/455144835289481216\" target=\"_blank\">love of Top Dog,\u003c/a> declaring that that Apple’s famous minimalism was partially inspired by the Top Dog’s simple pricing). A few years ago, owner Dick Riemann decided to change things up, and transformed the Northside Top Dog across from campus into \u003cstrong>Pizzahhh\u003c/strong>. Fear not: the sixties hippie vibe remains, as does their instructive poster about the value of hard work (buy it for \u003ca href=\"http://www.topdoghotdogs.com/merchandise.html\" target=\"_blank\">only $10\u003c/a>!). And like their other restaurants, they’ve maintained their combination of cheap prices and surprisingly gourmet touches: some of the pizza toppings include eggs, figs, or a porcini glaze. They also offer three sausages (including a mango habanero) to add to your pizza if you miss their pork products. The cheese slice was delicious and salty, as was the the second slice I tried, one of their rotating daily specials. It was topped with artichoke hearts, onion, olives, ricotta and pesto, a thoughtful vegetarian slice that--coupled with the tacked up treatises against Bernie Madoff and the prison industrial complex I read while eating--made for a distinctly Berkeley experience.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/pizzahhh-berkeley\" target=\"_blank\">\u003cstrong>Pizzahhh\u003c/strong>\u003c/a>\u003cbr>\n2503 Hearst Ave [\u003ca href=\"https://goo.gl/maps/ZeZo2L6Q5ws\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 843-1241\u003cbr>\nHours: Mon-Fri, 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pizzahhh-452811278126205/\" target=\"_blank\">Pizzahhh\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/haddon.jpg\" alt=\"A slice of mushroom and olive and a slice of cheese from Oakland's Leaning Tower of Haddon Hill. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of mushroom and olive and a slice of cheese from Oakland's Leaning Tower of Haddon Hill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Leaning Tower of Haddon Hill\u003c/strong> is a Lake Merritt institution that’s been around for years, but switched ownership two years ago. Owner Isaac Lim maintained the cozy neighborhood feel (there’s a charming mural of the lake on the wall) but upped the standards for ingredients, focusing on local, organic toppings for their pies. The menu toppings are familiar enough to please purists (and kids--it’s very family friendly) but specialty pizzas (covered with things like corned beef tongue and Thai chilies) have enough flair to impress inhabitants of the newly trendy neighborhood. A chewy sourdough crust was somewhat thick, offering interesting tang to a cheese slice while acting as a solid platform for a savory, meaty mix of mushrooms and olives on a combo slice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.leaningtowerofhaddonhill.com/#about\" target=\"_blank\">\u003cstrong>Leaning Tower of Haddon Hill\u003c/strong>\u003c/a>\u003cbr>\n498 Wesley Ave [\u003ca href=\"https://goo.gl/maps/JdwSvso2NfM2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 444-6824\u003cbr>\nHours: Tue-Sun, 3-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/leaningtowerofpizza/\" target=\"_blank\">The Leaning Tower of Pizza\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/leaningtoweroakland/\" target=\"_blank\">@leaningtoweroakland\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112162\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/510pizza.jpg\" alt=\"A slice of the namesake special and a slice of cheese from Oakland's Five10 Pizza.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of the namesake special and a slice of cheese from Oakland's Five10 Pizza. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last year, downtown Oakland’s Hi Life pizza changed ownership after a \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/04/20/in-the-wake-of-controversy-hi-life-reopens-under-new-management\" target=\"_blank\">racially charged dustup\u003c/a> involving neighboring club Vinyl/Venue. The new owner, Bissap Baobab’s Marco Senghor, changed the name to \u003cstrong>Five 10 Pizza\u003c/strong> but kept it largely the same, if slightly less scrappy: there’s still the same collection of pinball and Big Buck Hunter machines, the same graffiti in the bathroom, the same affordable beer selections. (They’ve also maintained its late hours, making it an ideal place to end a night of drinking or a place to stop by after a red eye flight from the Oakland airport). Over a soundtrack of Chingy and 2003 Beyonce, I tried a salty, satisfying cheese slice, plate-collapsingly weighty and so large it necessitated folding. In addition to the classics, there’s an impressive selection of specialty pies available by the slice--including a bizarre sounding one with salmon and sour cream. Their namesake specialty pizza was topped with a deli counter’s worth of meat, with Merguez sausage, ground beef, flavorful duck bacon, mushrooms and sundried tomatoes mixing into a rich, well-contrasted upgrade to a traditional meat lover’s pie.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/five10-pizza-oakland\" target=\"_blank\">\u003cstrong>Five 10 Pizza\u003c/strong>\u003c/a>\u003cbr>\n400 15th St [\u003ca href=\"https://goo.gl/maps/9FmaYunRrgs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-1585\u003cbr>\nHours: Mon-Fri, 10am-1pm and 3pm-12am; Sat, 4pm-2am; Sun, 4pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Five10-Pizza-280382618766463/\" target=\"_blank\">Five10 Pizza\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112163\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/artichoke.jpg\" alt=\"A slice of artichoke and a slice of cheese from Artichoke Basille.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of artichoke and a slice of cheese from Artichoke Basille. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Artichoke Basille\u003c/strong> is the ideal student pizza place: cheap, steps from campus and open late. And lucky for the non-students among us, it’s tasty enough to warrant a trip to the always busy Durant and Telegraph intersection. It’s the first West Coast location of a popular New York chain, owned by Jim Trevor, Sal Basille and Francis Garcia, and has a cult following that includes \u003ca href=\"http://nymag.com/restaurants/reviews/underground/45775/\" target=\"_blank\">at least one Rolling Stone\u003c/a>. On a recent busy weekend, I waited behind groups of visiting families and frat bros on their way to a football game (the man in front of me ended his phone call with a crisp, hopeful “Go Bears!”) to order the star dish: artichoke pizza. The best, and perhaps only, way to describe it is artichoke dip on pizza. You’ll probably know immediately if that appeals to you, and if you’re doubtful, know that it’s very, very good. It has a thicker crust than the margarita slice--cracker thin and pleasant--a necessary measure to contain the sauce, rich and decadent despite the presence of artichokes and spinach. It’s not a place to linger, as there's barely any seating, and a terrifying portrait of the Kennedy brothers where John’s eyes seem to follow you around. But wherever you take it, ensure that you can stay there for a while, as the artichoke pizza’s soporific effects rival Ambien's.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.artichokepizza.com/berkeley.html\" target=\"_blank\">\u003cstrong>Artichoke Basille's Pizza\u003c/strong>\u003c/a>\u003cbr>\n2590 Durant Ave [\u003ca href=\"https://goo.gl/maps/JxCjSVmPnUS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 705-1266\u003cbr>\nHours: Sun-Thu, 11-2am; Fri-Sat, 11am-3am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/artichokecal\" target=\"_blank\">Artichoke Basille's Pizza, Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/artichokecal\" target=\"_blank\">@ArtichokeCal\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/artichokepizza/?hl=en\" target=\"_blank\">@artichokepizza\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area takes its pizza very seriously. We happily fork over $25 for an individual pizza. We exclaim over the beauty of the wood-fired oven. We roll our eyes at yet another stinging nettle pizza--so passe! But what about the times when you want something a little less serious? When you've got $4 in your pocket and need a filling meal? When your child decides they hate all foods that aren’t a combination of bread and cheese? Or when you’re drunk?\u003c/p>\n\u003cp>Therein lies the beauty of pizza by the slice, ideally served by a surly teen and showered with a mountain of (probably \u003ca href=\"https://www.theguardian.com/lifeandstyle/2016/feb/17/parmesan-cheese-store-bought-wood-pulp\" target=\"_blank\">sawdust-containing\u003c/a>) Parmesan. It’s cheap, accessible and much easier to eat while walking than a burrito. A few years ago, \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/08/06/5-bites-grab-a-slice-at-these-east-bay-pizzerias/\" target=\"_blank\">we covered pizza by the slice\u003c/a> in the East Bay--Rotten City, Gioia, Cheeseboard, Nick’s Pizza and Arinell’s-- but since then, there’s been a wave of new restaurants catering to the universal desire for good, cheap pizza.\u003c/p>\n\u003cp>Our new list features pizza by the slice joints in Berkeley and Oakland, baked in a traditional gas oven. Whether or not you \u003ca href=\"https://www.buzzfeed.com/sallytamarkin/the-deal-with-za-blotting?utm_term=.sxJA5o2JNk#.piN6rdXA5M\" target=\"_blank\">blot\u003c/a>--or use a \u003ca href=\"http://www.newsweek.com/john-kasich-pizza-knife-fork-donald-trump-bill-de-blasio-448338\" target=\"_blank\">fork and knife\u003c/a>--is between you and your gods, but let us know what you think in the comments: did we miss your favorite spot?\u003c/p>\n\u003cfigure id=\"attachment_112166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112166\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/slicer.jpg\" alt=\"A slice of eggplant and mint and a slice of cheese from Oakland's Slicer.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of eggplant and mint and a slice of cheese from Oakland's Slicer. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003cstrong>Slicer\u003c/strong> is relaxed and colorful, with communal tables, a crowd-pleasing selection of drinks (including homemade agua frescas), and a giant sasquatch painting decorating a wall. But even though it looks like just another pizza place, it has a serious pedigree (owner Colin Etezadi is a Pizzaiolo veteran) and a commitment to local, sustainable produce. They do things like make their own sausage and offer toppings like calabrian chilis, but they still offer powdered Parmesan and Coke. The crust is slightly thicker than your average thin slice, and a cheese slice was satisfying chewy and tender, and large enough that it required folding. Their creative use of that sustainable produce makes for some delicious combinations, like the eggplant slice I tried. Savory, slightly spicy and minty, it was complex and one of the most enjoyable slices I tried.\u003c/p>\n\u003cp>\u003ca href=\"http://slicerpizzeria.com/\" target=\"_blank\">\u003cstrong>Slicer Pizzeria\u003c/strong>\u003c/a>\u003cbr>\n4395 Piedmont Ave [\u003ca href=\"https://goo.gl/maps/dmFSBNLTFsL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 808-5424\u003cbr>\nHours: Tue-Sat, 11:30am-9pm, Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Slicer-Pizzeria-331158567032973/\" target=\"_blank\">Slicer Pizzeria\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/slicerpizzeria/\" target=\"_blank\">@slicerpizzeria\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112165\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/pizahh.jpg\" alt=\"A slice of cheese and a slice of artichoke pesto from Berkeley's Pizzahhh.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of cheese and a slice of artichoke pesto from Berkeley's Pizzahhh. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Top Dog is a Berkeley institution, with two locations bordering the UC campus offering a delicious menu of creative sausages served in a setting that recalls the city’s counterculture history. (Fun fact: in 2013, Apple co-founder \u003ca href=\"http://www.mercurynews.com/2013/05/18/uc-berkeley-commencement-apple-co-founder-steve-wozniak-gives-graduates-a-happiness-equation/\" target=\"_blank\">Steve Wozniak spoke at\u003c/a> a UC Berkeley graduation. During his speech, he talked about his \u003ca href=\"https://twitter.com/stevewoz/status/455144835289481216\" target=\"_blank\">love of Top Dog,\u003c/a> declaring that that Apple’s famous minimalism was partially inspired by the Top Dog’s simple pricing). A few years ago, owner Dick Riemann decided to change things up, and transformed the Northside Top Dog across from campus into \u003cstrong>Pizzahhh\u003c/strong>. Fear not: the sixties hippie vibe remains, as does their instructive poster about the value of hard work (buy it for \u003ca href=\"http://www.topdoghotdogs.com/merchandise.html\" target=\"_blank\">only $10\u003c/a>!). And like their other restaurants, they’ve maintained their combination of cheap prices and surprisingly gourmet touches: some of the pizza toppings include eggs, figs, or a porcini glaze. They also offer three sausages (including a mango habanero) to add to your pizza if you miss their pork products. The cheese slice was delicious and salty, as was the the second slice I tried, one of their rotating daily specials. It was topped with artichoke hearts, onion, olives, ricotta and pesto, a thoughtful vegetarian slice that--coupled with the tacked up treatises against Bernie Madoff and the prison industrial complex I read while eating--made for a distinctly Berkeley experience.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/pizzahhh-berkeley\" target=\"_blank\">\u003cstrong>Pizzahhh\u003c/strong>\u003c/a>\u003cbr>\n2503 Hearst Ave [\u003ca href=\"https://goo.gl/maps/ZeZo2L6Q5ws\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 843-1241\u003cbr>\nHours: Mon-Fri, 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pizzahhh-452811278126205/\" target=\"_blank\">Pizzahhh\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/haddon.jpg\" alt=\"A slice of mushroom and olive and a slice of cheese from Oakland's Leaning Tower of Haddon Hill. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of mushroom and olive and a slice of cheese from Oakland's Leaning Tower of Haddon Hill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Leaning Tower of Haddon Hill\u003c/strong> is a Lake Merritt institution that’s been around for years, but switched ownership two years ago. Owner Isaac Lim maintained the cozy neighborhood feel (there’s a charming mural of the lake on the wall) but upped the standards for ingredients, focusing on local, organic toppings for their pies. The menu toppings are familiar enough to please purists (and kids--it’s very family friendly) but specialty pizzas (covered with things like corned beef tongue and Thai chilies) have enough flair to impress inhabitants of the newly trendy neighborhood. A chewy sourdough crust was somewhat thick, offering interesting tang to a cheese slice while acting as a solid platform for a savory, meaty mix of mushrooms and olives on a combo slice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.leaningtowerofhaddonhill.com/#about\" target=\"_blank\">\u003cstrong>Leaning Tower of Haddon Hill\u003c/strong>\u003c/a>\u003cbr>\n498 Wesley Ave [\u003ca href=\"https://goo.gl/maps/JdwSvso2NfM2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 444-6824\u003cbr>\nHours: Tue-Sun, 3-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/leaningtowerofpizza/\" target=\"_blank\">The Leaning Tower of Pizza\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/leaningtoweroakland/\" target=\"_blank\">@leaningtoweroakland\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112162\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/510pizza.jpg\" alt=\"A slice of the namesake special and a slice of cheese from Oakland's Five10 Pizza.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of the namesake special and a slice of cheese from Oakland's Five10 Pizza. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last year, downtown Oakland’s Hi Life pizza changed ownership after a \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/04/20/in-the-wake-of-controversy-hi-life-reopens-under-new-management\" target=\"_blank\">racially charged dustup\u003c/a> involving neighboring club Vinyl/Venue. The new owner, Bissap Baobab’s Marco Senghor, changed the name to \u003cstrong>Five 10 Pizza\u003c/strong> but kept it largely the same, if slightly less scrappy: there’s still the same collection of pinball and Big Buck Hunter machines, the same graffiti in the bathroom, the same affordable beer selections. (They’ve also maintained its late hours, making it an ideal place to end a night of drinking or a place to stop by after a red eye flight from the Oakland airport). Over a soundtrack of Chingy and 2003 Beyonce, I tried a salty, satisfying cheese slice, plate-collapsingly weighty and so large it necessitated folding. In addition to the classics, there’s an impressive selection of specialty pies available by the slice--including a bizarre sounding one with salmon and sour cream. Their namesake specialty pizza was topped with a deli counter’s worth of meat, with Merguez sausage, ground beef, flavorful duck bacon, mushrooms and sundried tomatoes mixing into a rich, well-contrasted upgrade to a traditional meat lover’s pie.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/five10-pizza-oakland\" target=\"_blank\">\u003cstrong>Five 10 Pizza\u003c/strong>\u003c/a>\u003cbr>\n400 15th St [\u003ca href=\"https://goo.gl/maps/9FmaYunRrgs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-1585\u003cbr>\nHours: Mon-Fri, 10am-1pm and 3pm-12am; Sat, 4pm-2am; Sun, 4pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Five10-Pizza-280382618766463/\" target=\"_blank\">Five10 Pizza\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112163\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/artichoke.jpg\" alt=\"A slice of artichoke and a slice of cheese from Artichoke Basille.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of artichoke and a slice of cheese from Artichoke Basille. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Artichoke Basille\u003c/strong> is the ideal student pizza place: cheap, steps from campus and open late. And lucky for the non-students among us, it’s tasty enough to warrant a trip to the always busy Durant and Telegraph intersection. It’s the first West Coast location of a popular New York chain, owned by Jim Trevor, Sal Basille and Francis Garcia, and has a cult following that includes \u003ca href=\"http://nymag.com/restaurants/reviews/underground/45775/\" target=\"_blank\">at least one Rolling Stone\u003c/a>. On a recent busy weekend, I waited behind groups of visiting families and frat bros on their way to a football game (the man in front of me ended his phone call with a crisp, hopeful “Go Bears!”) to order the star dish: artichoke pizza. The best, and perhaps only, way to describe it is artichoke dip on pizza. You’ll probably know immediately if that appeals to you, and if you’re doubtful, know that it’s very, very good. It has a thicker crust than the margarita slice--cracker thin and pleasant--a necessary measure to contain the sauce, rich and decadent despite the presence of artichokes and spinach. It’s not a place to linger, as there's barely any seating, and a terrifying portrait of the Kennedy brothers where John’s eyes seem to follow you around. But wherever you take it, ensure that you can stay there for a while, as the artichoke pizza’s soporific effects rival Ambien's.\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.artichokepizza.com/berkeley.html\" target=\"_blank\">\u003cstrong>Artichoke Basille's Pizza\u003c/strong>\u003c/a>\u003cbr>\n2590 Durant Ave [\u003ca href=\"https://goo.gl/maps/JxCjSVmPnUS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 705-1266\u003cbr>\nHours: Sun-Thu, 11-2am; Fri-Sat, 11am-3am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/artichokecal\" target=\"_blank\">Artichoke Basille's Pizza, Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/artichokecal\" target=\"_blank\">@ArtichokeCal\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/artichokepizza/?hl=en\" target=\"_blank\">@artichokepizza\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Iyasare's Lunch Ramen: An Elegant, Hearty Affair",
"title": "Iyasare's Lunch Ramen: An Elegant, Hearty Affair",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When Iyasare opened on Fourth Street in Berkeley in 2013, it replaced the beloved O Chamé a 23-year institution known for its clean, locally-driven Japanese food. The buzz about what might replace it—in essence, what would appeal to the city’s most devout shoppers who frequented the upscale shops in the neighborhood—didn’t last long. The space was quickly sold to James Syhabout (Commis, Hawker Fare) and Sho Kamio, who had been blowing people away with his cooking at Yoshi’s on Fillmore.\u003c/p>\n\u003cfigure id=\"attachment_112093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/iyasare-patio.jpg\" alt=\"Iyasare outdoor patio\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iyasare outdoor patio \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kamio had been the opening chef for Fillmore Live Entertainment Group’s Yoshi’s on Fillmore, developer Michael Johnson’s push into Lower Fillmore that breathed new life into the jazz scene in 2007. Though the restaurant was ill-fated because of financial troubles, Kamio's cooking notched up San Francisco’s Japanese dining game considerably. I remember stopping in early on and being transported by Kamio’s restrained, masterful creativity with traditional Japanese cooking, which seemed transformative in a town of tired sushi. Despite early success, the project couldn’t survive financially, and it closed in 2015, after much floundering. (Kamio left in 2013 to open Iyasare.)\u003c/p>\n\u003cfigure id=\"attachment_112103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/iyasare-interior-1.jpg\" alt=\"Iyasare interior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iyasare interior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chef, from northwest Japan, named his new restaurant “Iyasare,” which means “to be healed,” in homage to his homeland after the devastating earthquake of 2011. His ramen is an unheralded beauty, served only at lunch and only in three forms: Sendai miso, charshu (often spelled chashu) miso and vegetarian shoyu. These traditional offerings are characteristic of Kamio’s bent toward elegant simplicity, made with impeccable ingredients and obvious care.\u003c/p>\n\u003cfigure id=\"attachment_112096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/meat-ramen.jpg\" alt=\"Charshu miso ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charshu miso ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two bowls, the charshu miso and vegetarian shoyu, both designated by their soup bases. The meat version has a base of dashi miso broth and is laden with rich tamar-braised pork belly, minced chicken, which gives it a nice texture, and vegetables, including crunchy bean sprouts and bamboo shoots. We added ajitama, a seasoned soft-boiled egg. The charshu pork gives the bowl a sweet, fatty depth, a compelling juxtaposition with the salty egg.\u003c/p>\n\u003cfigure id=\"attachment_112100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/veg-ramen.jpg\" alt=\"Vegetarian shoyu ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian shoyu ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The vegetarian ramen is worthy of a monastery kitchen: spinach, mizuna, seaweed, bamboo shoots, tofu and bean sprouts in a deep soy broth, which we (not being monastics) enlivened with a side of spicy Sendai miso, something I wish I had a little jar of in my fridge. Alas, it seems to be a secret recipe, as is the formula for the noodles, made by a local company to Kamio’s strict specifications.\u003c/p>\n\u003cfigure id=\"attachment_112098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/veg-ramen-noodles.jpg\" alt=\"The noodles from the vegetarian shoyu ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The noodles from the vegetarian shoyu ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dinner menu here is more diverse and more complex than the midday offerings, and there are a few dishes that feature the Sendai miso, but there’s no ramen. So, you’d better go for lunch.\u003c/p>\n\u003cfigure id=\"attachment_112090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/iyasare-exterior.jpg\" alt=\"Iyasare restaurant exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iyasare restaurant exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"http://iyasare-berkeley.com\">\u003cstrong>Iyasare\u003c/strong>\u003c/a>\u003cbr>\n1830 Fourth St.\u003cbr>\nBerkeley, CA 94703 [\u003ca href=\"https://goo.gl/yTE77y\">Map\u003c/a>]\u003cbr>\nPh: (510) 845-8100\u003cbr>\nHours: Sun-Thu, 11:30am-2pm, 5:30-9pm; Fri-Sat, 11:30am-2pm, 5:30-10pm\u003cbr>\nPrice Range: $$ (ramen, $12-$16)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/iyasare.berkeley\">Iyasare\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Chef Sho Kamio’s lunch-only ramen is yet another East Bay soup-noodle destination.",
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"headline": "Iyasare's Lunch Ramen: An Elegant, Hearty Affair",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Iyasare opened on Fourth Street in Berkeley in 2013, it replaced the beloved O Chamé a 23-year institution known for its clean, locally-driven Japanese food. The buzz about what might replace it—in essence, what would appeal to the city’s most devout shoppers who frequented the upscale shops in the neighborhood—didn’t last long. The space was quickly sold to James Syhabout (Commis, Hawker Fare) and Sho Kamio, who had been blowing people away with his cooking at Yoshi’s on Fillmore.\u003c/p>\n\u003cfigure id=\"attachment_112093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/iyasare-patio.jpg\" alt=\"Iyasare outdoor patio\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iyasare outdoor patio \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kamio had been the opening chef for Fillmore Live Entertainment Group’s Yoshi’s on Fillmore, developer Michael Johnson’s push into Lower Fillmore that breathed new life into the jazz scene in 2007. Though the restaurant was ill-fated because of financial troubles, Kamio's cooking notched up San Francisco’s Japanese dining game considerably. I remember stopping in early on and being transported by Kamio’s restrained, masterful creativity with traditional Japanese cooking, which seemed transformative in a town of tired sushi. Despite early success, the project couldn’t survive financially, and it closed in 2015, after much floundering. (Kamio left in 2013 to open Iyasare.)\u003c/p>\n\u003cfigure id=\"attachment_112103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/iyasare-interior-1.jpg\" alt=\"Iyasare interior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iyasare interior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chef, from northwest Japan, named his new restaurant “Iyasare,” which means “to be healed,” in homage to his homeland after the devastating earthquake of 2011. His ramen is an unheralded beauty, served only at lunch and only in three forms: Sendai miso, charshu (often spelled chashu) miso and vegetarian shoyu. These traditional offerings are characteristic of Kamio’s bent toward elegant simplicity, made with impeccable ingredients and obvious care.\u003c/p>\n\u003cfigure id=\"attachment_112096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/meat-ramen.jpg\" alt=\"Charshu miso ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charshu miso ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two bowls, the charshu miso and vegetarian shoyu, both designated by their soup bases. The meat version has a base of dashi miso broth and is laden with rich tamar-braised pork belly, minced chicken, which gives it a nice texture, and vegetables, including crunchy bean sprouts and bamboo shoots. We added ajitama, a seasoned soft-boiled egg. The charshu pork gives the bowl a sweet, fatty depth, a compelling juxtaposition with the salty egg.\u003c/p>\n\u003cfigure id=\"attachment_112100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/veg-ramen.jpg\" alt=\"Vegetarian shoyu ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian shoyu ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The vegetarian ramen is worthy of a monastery kitchen: spinach, mizuna, seaweed, bamboo shoots, tofu and bean sprouts in a deep soy broth, which we (not being monastics) enlivened with a side of spicy Sendai miso, something I wish I had a little jar of in my fridge. Alas, it seems to be a secret recipe, as is the formula for the noodles, made by a local company to Kamio’s strict specifications.\u003c/p>\n\u003cfigure id=\"attachment_112098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/veg-ramen-noodles.jpg\" alt=\"The noodles from the vegetarian shoyu ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The noodles from the vegetarian shoyu ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dinner menu here is more diverse and more complex than the midday offerings, and there are a few dishes that feature the Sendai miso, but there’s no ramen. So, you’d better go for lunch.\u003c/p>\n\u003cfigure id=\"attachment_112090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/iyasare-exterior.jpg\" alt=\"Iyasare restaurant exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iyasare restaurant exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"http://iyasare-berkeley.com\">\u003cstrong>Iyasare\u003c/strong>\u003c/a>\u003cbr>\n1830 Fourth St.\u003cbr>\nBerkeley, CA 94703 [\u003ca href=\"https://goo.gl/yTE77y\">Map\u003c/a>]\u003cbr>\nPh: (510) 845-8100\u003cbr>\nHours: Sun-Thu, 11:30am-2pm, 5:30-9pm; Fri-Sat, 11:30am-2pm, 5:30-10pm\u003cbr>\nPrice Range: $$ (ramen, $12-$16)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/iyasare.berkeley\">Iyasare\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Taste Test Guide: The Vinegary World of Kombucha",
"title": "Taste Test Guide: The Vinegary World of Kombucha",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While kombucha might seem like just another trendy food beloved by the Whole Foods set, the vinegary, fizzy drink made from fermented tea has a surprisingly long history. It’s been consumed across the world, from Japan to Germany, and while no one is entirely certain where it was invented, most theorize that it originated in China \u003ca href=\"http://www.seedsofhealth.co.uk/fermenting/kombucha.shtml\" target=\"_blank\">around 221 BCE\u003c/a>.\u003c/p>\n\u003cp>When kombucha came to the US in the early 90s, people were intrigued--and started assigning it health benefits big and small. Some were convinced it \u003ca href=\"https://www.mskcc.org/cancer-care/integrative-medicine/herbs/kombucha\" target=\"_blank\">cured cancer\u003c/a>. Patients with HIV and AIDS \u003ca href=\"http://articles.latimes.com/1994-12-13/news/ls-8387_1_kombucha-tea\" target=\"_blank\">drank it \u003c/a>believing it could help their weakened immune systems. Others simply deemed it a great \u003ca href=\"http://www.popsugar.com/fitness/Kombucha-Hangover-41670750\" target=\"_blank\">hangover cure\u003c/a>. Kombucha’s mainstream rise in the early 2000s came at the same time we started getting \u003ca href=\"https://www.google.com/trends/explore?q=gut%20health\" target=\"_blank\">obsessed \u003c/a>with the state of our gut, and kombucha appeared to be a promising solution: it’s made from a SCOBY (a “symbiotic colony of bacteria and yeast”) that’s comprised of probiotics, which proponents say aid digestion. Kombucha’s popularity also coincided with \u003ca href=\"http://fortune.com/2016/03/29/soda-sales-drop-11th-year/\" target=\"_blank\">declining rates of soda consumption\u003c/a>--for the health conscious consumer, the fizzy, lightly sweetened kombucha made a great alternative to Diet Coke.\u003c/p>\n\u003cp>While you’ll find plenty \u003ca href=\"http://wellnessmama.com/23994/kombucha-benefits/\" target=\"_blank\">kombucha devotees\u003c/a>, most doctors agree that it doesn’t do much. It can even be dangerous: in 1995, an Iowa woman who drank kombucha daily died after a buildup of acid, and doctors \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/00039742.htm\" target=\"_blank\">blamed it on the kombucha\u003c/a>. A 2003 German \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/12808367\" target=\"_blank\">survey of research\u003c/a> on the drink concluded, “On the basis of these data it was concluded that the largely undetermined benefits do not outweigh the documented risks of kombucha. It can therefore not be recommended for therapeutic use.” (The Mayo Clinic \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-answers/kombucha-tea/faq-20058126\" target=\"_blank\">feels similarly\u003c/a>.) If you brew it at home, there’s also a high risk of contamination and dangerous bacteria. And thanks to the fermentation process, it’s slightly alcoholic, which has caused controversy: in 2010, Whole Foods temporarily pulled bottles from stores after discovering that some varieties had up to 3% alcohol by volume. (When Lindsay Lohan’s alcohol monitoring ankle-bracelet went off, she \u003ca href=\"https://twitter.com/lindsaylohan/status/17286529690\" target=\"_blank\">blamed kombucha\u003c/a>).\u003c/p>\n\u003cp>But despite the lack of evidence for its claims, kombucha hasn’t disappeared into the former food trend graveyard with Jell-O salad and bacon chocolate. In the Bay Area (where the New York Times set a \u003ca href=\"http://www.nytimes.com/2010/03/25/fashion/25Tea.html\" target=\"_blank\">2010 trend article\u003c/a> about the drink’s resurgence) you can get kombucha \u003ca href=\"https://www.yelp.com/search?find_desc=kombucha+on+tap&find_loc=San+Francisco%2C+CA\" target=\"_blank\">on tap\u003c/a> at \u003ca href=\"https://www.yelp.com/search?find_desc=Kombucha+On+Tap&find_loc=Berkeley%2C+CA\" target=\"_blank\">several cafes\u003c/a>, and there continues to be a \u003ca href=\"https://sfbay.craigslist.org/search/sss?sort=rel&query=kombucha\" target=\"_blank\">healthy Craigslist market\u003c/a> for the terrifying-looking “mother” required to start making it at home. We’ve rounded up 6 popular brands easily accessible in the Bay Area (we shopped at Whole Foods and Berkeley Bowl)--if we missed your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_112008\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1893.jpg\" alt=\"Lev's Original Kombucha.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lev's Original Kombucha. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lev Kilun grew up in Uzbekistan, where kombucha was--in his words--an “\u003ca href=\"http://www.nytimes.com/2010/03/25/fashion/25Tea.html\" target=\"_blank\">old woman’s drink\u003c/a>.” He started brewing it in his Treasure Island kitchen in 2006, and was one of the first in the Bay Area to sell bottles of the stuff. His \u003ca href=\"http://www.levsoriginal.com/\" target=\"_blank\">original flavor\u003c/a> ($2.99), made of green tea, is mild and good for kombucha neophytes; it’s balanced, not too vinegary or sweet with 5 grams of sugar.\u003c/p>\n\u003cfigure id=\"attachment_112012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112012\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1905.jpg\" alt=\"Marin Kombucha's Pinot Sage kombucha.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marin Kombucha's Pinot Sage kombucha. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://marinkombucha.com/\" target=\"_blank\">Marin Kombucha\u003c/a> started producing kombucha last year, and sets themselves apart by taking a wine-like approach, using local, organic ingredients and aging their kombucha in oak bottles. The pinot sage ($3.99) is very sweet despite only containing 2 grams of sugar, with a hint of earthy sage cutting the sweetness.\u003c/p>\n\u003cfigure id=\"attachment_112011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1902.jpg\" alt=\"Revive Kombucha's Tropic Wonder.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Revive Kombucha's Tropic Wonder. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma County’s \u003ca href=\"https://www.revivekombucha.com/\" target=\"_blank\">Revive Kombucha\u003c/a> has been producing their line of kombuchas since 2010, and they’re good at branding: my bottle of the seasonal Tropical Wonder ($5.99, including a $2 bottle deposit) spun a charming story about relaxing at the beach. Taking a sip was like drinking a funky Orange Julius, with the Earl Gray foundation balancing the sweet mix of orange and vanilla. Despite its relatively high sugar content (8 grams), it’s decadent tasting but not cloying, thanks to a subtle hint of cayenne.\u003c/p>\n\u003cfigure id=\"attachment_112013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112013\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1910.jpg\" alt=\"Kevita's Chili Ginger Lime tonic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kevita's Chili Ginger Lime tonic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oxnard-based \u003ca href=\"http://kevita.com/\" target=\"_blank\">Kevita\u003c/a> offers a variety of gut improving drinks, including kombucha and a series of “cleansing probiotic” tonics. (Since it’s not tea based, they fall under the ambiguous umbrella of being a tonic, not kombucha.) But the tonics do contain a proprietary probiotic culture, so you’re still getting some gut-healthy benefits--the label ominously promises “cleaning to the core.” The chili ginger lime flavor ($2.84) is surprisingly mild and not carbonated, tasting mostly like apple cider vinegar (the second ingredient) than chili or lime. It’s organic and the 2 grams of sugar come from stevia, not sugar.\u003c/p>\n\u003cfigure id=\"attachment_112010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1900.jpg\" alt=\"Dr. Kefir's Elderberry Passion probiotic beverage.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dr. Kefir's Elderberry Passion probiotic beverage. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The organic kefir drinks from Santa Cruz’s \u003ca href=\"http://santacruznews.org/food/dr-kefirs-parners-with-verve-coffee-roasters/\" target=\"_blank\">Dr. Kefir\u003c/a> aren’t tea based like a kombucha, but are instead made from water kefir crystals. Kefir is a \u003ca href=\"http://www.glamour.com/story/what-is-kombucha-kefir\" target=\"_blank\">better source of probiotics\u003c/a> than kombucha, so it's a great alternative if you don’t want kombucha’s caffeine but still want its gut-healing benefits. The beautifully colored Elderberry Passion Fruit ($4.44) tastes mostly like raspberry, which overwhelms the elderberry, but the passion fruit adds a bit of tang. It’s sweet (8.75 grams of sugar) from cane sugar and figs and while it has a vinegary funk, it’s still fairly mellow.\u003c/p>\n\u003cfigure id=\"attachment_112007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1868.jpg\" alt=\"House Kombucha's Ginger Fire.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House Kombucha's Ginger Fire. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The $3.55 Ginger Fire kombucha from San Leandro’s \u003ca href=\"http://housekombucha.com/\" target=\"_blank\">House Kombucha \u003c/a>(who donates 5% of their profits to local charities) is unique, from the Bahá'u'lláh quote on the bottle to its impressively sinus-clearing spice level: it’s way spicier than Kevita’s, and is rounded out with a hearty amount of lemon. It’s not too sweet, with it's low sugar (4 grams) and low caffeine content (it's made from green tea) making it a subtly warming option.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Kombucha isn't going away anytime soon--here's our review of six varieties of the fermented beverage.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While kombucha might seem like just another trendy food beloved by the Whole Foods set, the vinegary, fizzy drink made from fermented tea has a surprisingly long history. It’s been consumed across the world, from Japan to Germany, and while no one is entirely certain where it was invented, most theorize that it originated in China \u003ca href=\"http://www.seedsofhealth.co.uk/fermenting/kombucha.shtml\" target=\"_blank\">around 221 BCE\u003c/a>.\u003c/p>\n\u003cp>When kombucha came to the US in the early 90s, people were intrigued--and started assigning it health benefits big and small. Some were convinced it \u003ca href=\"https://www.mskcc.org/cancer-care/integrative-medicine/herbs/kombucha\" target=\"_blank\">cured cancer\u003c/a>. Patients with HIV and AIDS \u003ca href=\"http://articles.latimes.com/1994-12-13/news/ls-8387_1_kombucha-tea\" target=\"_blank\">drank it \u003c/a>believing it could help their weakened immune systems. Others simply deemed it a great \u003ca href=\"http://www.popsugar.com/fitness/Kombucha-Hangover-41670750\" target=\"_blank\">hangover cure\u003c/a>. Kombucha’s mainstream rise in the early 2000s came at the same time we started getting \u003ca href=\"https://www.google.com/trends/explore?q=gut%20health\" target=\"_blank\">obsessed \u003c/a>with the state of our gut, and kombucha appeared to be a promising solution: it’s made from a SCOBY (a “symbiotic colony of bacteria and yeast”) that’s comprised of probiotics, which proponents say aid digestion. Kombucha’s popularity also coincided with \u003ca href=\"http://fortune.com/2016/03/29/soda-sales-drop-11th-year/\" target=\"_blank\">declining rates of soda consumption\u003c/a>--for the health conscious consumer, the fizzy, lightly sweetened kombucha made a great alternative to Diet Coke.\u003c/p>\n\u003cp>While you’ll find plenty \u003ca href=\"http://wellnessmama.com/23994/kombucha-benefits/\" target=\"_blank\">kombucha devotees\u003c/a>, most doctors agree that it doesn’t do much. It can even be dangerous: in 1995, an Iowa woman who drank kombucha daily died after a buildup of acid, and doctors \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/00039742.htm\" target=\"_blank\">blamed it on the kombucha\u003c/a>. A 2003 German \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/12808367\" target=\"_blank\">survey of research\u003c/a> on the drink concluded, “On the basis of these data it was concluded that the largely undetermined benefits do not outweigh the documented risks of kombucha. It can therefore not be recommended for therapeutic use.” (The Mayo Clinic \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-answers/kombucha-tea/faq-20058126\" target=\"_blank\">feels similarly\u003c/a>.) If you brew it at home, there’s also a high risk of contamination and dangerous bacteria. And thanks to the fermentation process, it’s slightly alcoholic, which has caused controversy: in 2010, Whole Foods temporarily pulled bottles from stores after discovering that some varieties had up to 3% alcohol by volume. (When Lindsay Lohan’s alcohol monitoring ankle-bracelet went off, she \u003ca href=\"https://twitter.com/lindsaylohan/status/17286529690\" target=\"_blank\">blamed kombucha\u003c/a>).\u003c/p>\n\u003cp>But despite the lack of evidence for its claims, kombucha hasn’t disappeared into the former food trend graveyard with Jell-O salad and bacon chocolate. In the Bay Area (where the New York Times set a \u003ca href=\"http://www.nytimes.com/2010/03/25/fashion/25Tea.html\" target=\"_blank\">2010 trend article\u003c/a> about the drink’s resurgence) you can get kombucha \u003ca href=\"https://www.yelp.com/search?find_desc=kombucha+on+tap&find_loc=San+Francisco%2C+CA\" target=\"_blank\">on tap\u003c/a> at \u003ca href=\"https://www.yelp.com/search?find_desc=Kombucha+On+Tap&find_loc=Berkeley%2C+CA\" target=\"_blank\">several cafes\u003c/a>, and there continues to be a \u003ca href=\"https://sfbay.craigslist.org/search/sss?sort=rel&query=kombucha\" target=\"_blank\">healthy Craigslist market\u003c/a> for the terrifying-looking “mother” required to start making it at home. We’ve rounded up 6 popular brands easily accessible in the Bay Area (we shopped at Whole Foods and Berkeley Bowl)--if we missed your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_112008\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1893.jpg\" alt=\"Lev's Original Kombucha.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1893-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lev's Original Kombucha. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lev Kilun grew up in Uzbekistan, where kombucha was--in his words--an “\u003ca href=\"http://www.nytimes.com/2010/03/25/fashion/25Tea.html\" target=\"_blank\">old woman’s drink\u003c/a>.” He started brewing it in his Treasure Island kitchen in 2006, and was one of the first in the Bay Area to sell bottles of the stuff. His \u003ca href=\"http://www.levsoriginal.com/\" target=\"_blank\">original flavor\u003c/a> ($2.99), made of green tea, is mild and good for kombucha neophytes; it’s balanced, not too vinegary or sweet with 5 grams of sugar.\u003c/p>\n\u003cfigure id=\"attachment_112012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112012\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1905.jpg\" alt=\"Marin Kombucha's Pinot Sage kombucha.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1905-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marin Kombucha's Pinot Sage kombucha. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://marinkombucha.com/\" target=\"_blank\">Marin Kombucha\u003c/a> started producing kombucha last year, and sets themselves apart by taking a wine-like approach, using local, organic ingredients and aging their kombucha in oak bottles. The pinot sage ($3.99) is very sweet despite only containing 2 grams of sugar, with a hint of earthy sage cutting the sweetness.\u003c/p>\n\u003cfigure id=\"attachment_112011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1902.jpg\" alt=\"Revive Kombucha's Tropic Wonder.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1902-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Revive Kombucha's Tropic Wonder. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma County’s \u003ca href=\"https://www.revivekombucha.com/\" target=\"_blank\">Revive Kombucha\u003c/a> has been producing their line of kombuchas since 2010, and they’re good at branding: my bottle of the seasonal Tropical Wonder ($5.99, including a $2 bottle deposit) spun a charming story about relaxing at the beach. Taking a sip was like drinking a funky Orange Julius, with the Earl Gray foundation balancing the sweet mix of orange and vanilla. Despite its relatively high sugar content (8 grams), it’s decadent tasting but not cloying, thanks to a subtle hint of cayenne.\u003c/p>\n\u003cfigure id=\"attachment_112013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112013\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1910.jpg\" alt=\"Kevita's Chili Ginger Lime tonic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1910-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kevita's Chili Ginger Lime tonic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oxnard-based \u003ca href=\"http://kevita.com/\" target=\"_blank\">Kevita\u003c/a> offers a variety of gut improving drinks, including kombucha and a series of “cleansing probiotic” tonics. (Since it’s not tea based, they fall under the ambiguous umbrella of being a tonic, not kombucha.) But the tonics do contain a proprietary probiotic culture, so you’re still getting some gut-healthy benefits--the label ominously promises “cleaning to the core.” The chili ginger lime flavor ($2.84) is surprisingly mild and not carbonated, tasting mostly like apple cider vinegar (the second ingredient) than chili or lime. It’s organic and the 2 grams of sugar come from stevia, not sugar.\u003c/p>\n\u003cfigure id=\"attachment_112010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1900.jpg\" alt=\"Dr. Kefir's Elderberry Passion probiotic beverage.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1900-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dr. Kefir's Elderberry Passion probiotic beverage. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The organic kefir drinks from Santa Cruz’s \u003ca href=\"http://santacruznews.org/food/dr-kefirs-parners-with-verve-coffee-roasters/\" target=\"_blank\">Dr. Kefir\u003c/a> aren’t tea based like a kombucha, but are instead made from water kefir crystals. Kefir is a \u003ca href=\"http://www.glamour.com/story/what-is-kombucha-kefir\" target=\"_blank\">better source of probiotics\u003c/a> than kombucha, so it's a great alternative if you don’t want kombucha’s caffeine but still want its gut-healing benefits. The beautifully colored Elderberry Passion Fruit ($4.44) tastes mostly like raspberry, which overwhelms the elderberry, but the passion fruit adds a bit of tang. It’s sweet (8.75 grams of sugar) from cane sugar and figs and while it has a vinegary funk, it’s still fairly mellow.\u003c/p>\n\u003cfigure id=\"attachment_112007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1868.jpg\" alt=\"House Kombucha's Ginger Fire.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1868-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House Kombucha's Ginger Fire. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The $3.55 Ginger Fire kombucha from San Leandro’s \u003ca href=\"http://housekombucha.com/\" target=\"_blank\">House Kombucha \u003c/a>(who donates 5% of their profits to local charities) is unique, from the Bahá'u'lláh quote on the bottle to its impressively sinus-clearing spice level: it’s way spicier than Kevita’s, and is rounded out with a hearty amount of lemon. It’s not too sweet, with it's low sugar (4 grams) and low caffeine content (it's made from green tea) making it a subtly warming option.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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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": "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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"possible": {
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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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},
"rightnowish": {
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"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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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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