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"content": "\u003cp>It’s no secret that the Bay Area is a hard place to run a business. Sure--at least according to lofty Silicon Valley-speak--we might foster innovation. But we also have soaring rents, high taxes, and a labyrinthine collection of licenses and fees that pile up before you can open your doors.\u003c/p>\n\u003cp>Those challenges are especially acute for food businesses. If you’re a restaurant, margins are already razor thin, and once you’ve added up food and labor costs--higher now because of minimum wage increases--you’re facing a hard road. Just this spring, Eater reported that \u003ca href=\"http://sf.eater.com/2016/3/4/11161436/restaurants-closed-spring-2016-san-francisco\" target=\"_blank\">39 restaurants closed\u003c/a> around the Bay Area. Local food websites are filled with news of exciting openings--a new poke bowl place! Quinoa-making robots!--mixed in with news of yet another local institution’s demise from rising rents.\u003c/p>\n\u003cp>So how do you do it? How do you make in the cutthroat Bay Area food world without losing your life savings or your enthusiasm? We talked to \u003cstrong>Novel Brewing\u003c/strong>, a North Oakland brewery from husband and wife team Brian Koloszyc and Teresa Tamburello that opened earlier this summer, to discover one business’ plan for making it in both a changing Oakland and the increasingly crowded world of Bay Area breweries.\u003c/p>\n\u003cfigure id=\"attachment_111701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8395.jpg\" alt=\"Novel Brewing is located in Oakland's Golden Gate neighborhood.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Novel Brewing is located in Oakland's Golden Gate neighborhood. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Go Slow\u003c/h2>\n\u003cp>Koloszyc’s interest in beer started when he was a college student in Burlington, Vermont, studying literature during the week and drinking beer--from the city’s fledgling craft beer scene--during the weekends. After school, he moved to Seattle and worked at a video game company. Every time they released a game, he and his co-workers celebrated with trips to a brewery where they could brew on-site. He then got into home brewing and on his second date with Tamburello they bought brewing equipment. In 2012, they started to seriously consider opening a brewery and he went back to Vermont for the American Brewer’s Guild’s brewing diploma program. That was followed by a 6-week internship at Pasa Robles’ \u003ca href=\"http://www.firestonebeer.com/\" target=\"_blank\">Firestone Walker\u003c/a>.\u003c/p>\n\u003cp>Once they decided to start moving forward with a brewery, Koloszyc drafted a business plan for a brewery with a book theme, since it was something they both had backgrounds in--Koloszyc studied literature in college, and Tamburello’s family ran a printing press. For two years, he tweaked the plan, obsessing over every possibility and potential for failure. They finally opened in early June, and despite the long, slow process, Koloszyc wouldn’t have it any other way: “We’re just taking baby steps, one step at a time,” he said. “Slow growth instead of quick growth.”\u003c/p>\n\u003cfigure id=\"attachment_111702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111702\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8400.jpg\" alt=\"Novel Brewing owners Brian Koloszyc and Teresa Tamburello working the bar.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Novel Brewing owners Brian Koloszyc and Teresa Tamburello working the bar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Be Money Savvy\u003c/h2>\n\u003cp>Before opening their doors, Koloszyc and Tamburello ran an Indiegogo campaign to raise money for their brewery. They raised almost $12,000. (That money went to the very glamorous task of replacing a broken sewer lateral). Aside from that money, the couple has funded the brewery entirely on their own, with no investors. That’s led to some cost-cutting compromises: their bar is built from typesetting drawers from the Tamburello family’s retired printing press. They couldn’t afford to build a kitchen, so they welcome outside food, providing a stack of takeout menus from local spots. They both work part time jobs, so the brewery isn’t open Monday or Tuesday. And because of the high cost of labor, they can’t afford to hire someone to work those days (they do have one part time employee who helps on weekends). “We’re working every part of every job because we can’t really afford employees right now,” Koloszyc said. “It makes it difficult, but we also know you need a living wage in the Bay Area.”\u003c/p>\n\u003ch2>Be Willing to Adapt\u003c/h2>\n\u003cp>Koloszyc makes good beer, but so do a lot of people. So while the Bay Area brewing scene is awash in extra hoppy IPAS, he’s doing something a little different by emphasizing a more global menu, including English style bitter ales, goses and German kolschs. (When I visited, my favorites were their Belgians, especially a carmely dubbel).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Koloszyc has a small brewing setup, which means he can’t produce a lot of beer. This would be a liability for a company focused on huge yields--one trying to distribute their beer to every bar and grocery store in the Bay Area--but since they’re focused on the pub, it means that he’s able to produce a ton of beer varieties. Currently, he’s putting new beers on the menu every week, and while they’ll eventually get a more consistent menu, he plans to keep producing new styles depending on what customers like.\u003c/p>\n\u003cfigure id=\"attachment_111704\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111704\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8419.jpg\" alt=\"A beer sampler in a hollowed-out book from Novel Brewing.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A beer sampler in a hollowed-out book from Novel Brewing. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“My wife and I work behind the tasting room bar every night, so we have this direct connection: everyone who comes in, we ask them, ‘What are you looking for, What do you like?’ We get immediate feedback we can incorporate into our business,” he said. “I think that’s hugely important-- making that connection, [making] people feel like part of the process, part of the brewery. I think that’s what’s going to ultimately separate us in the end.”\u003c/p>\n\u003ch2>Know Your Neighbors\u003c/h2>\n\u003cp>Tamburello and Koloszyc aren’t trying to be the next Lagunitas or Drake’s--and they’re hoping that’ll be the key to their success. Sure, they’d love some local distribution, but their goal is to fill a niche they think the neighborhood needs. And while they want to be the best neighborhood brewery they can--Koloszyc talks dreamily of author events and trivia nights--they’re not trying to be anything more than that.They’re located in Oakland’s Golden Gate neighborhood--where they’ve lived for eight years--an area largely ignored by Oakland’s gentrification-fueled wave of craft cocktail bars.\u003c/p>\n\u003cfigure id=\"attachment_111700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_2528-2.jpg\" alt=\"Novel Brewing's husband and wife owners Brian Koloszyc and Teresa Tamburello.\" width=\"1920\" height=\"2561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-1440x1921.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-960x1281.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Novel Brewing's husband and wife owners Brian Koloszyc and Teresa Tamburello. \u003ccite>(Brian Koloszyc)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their measure of success is if their neighbors like it, and while only time will tell if Novel Brewing succeeds, they’re already on the right track. On a recent Wednesday, the bar was packed, with couples on dates, and solo drinkers reading books from the couple’s collection scattered around the bar. A movie was playing, and a labrador was sprawled out on the floor. It’s been a two and a half months since the brewery opened, and the reception has been much better than they thought, Koloszyc said. “I didn’t realize how great the local neighborhood was going to be, how supportive and patient and instructive,” he said. “That was a huge relief and allowed us to relax a little bit.”\u003c/p>\n\u003cp>“We’re creating this environment for our local neighborhood because that’s who our customers are. In order to survive in this world, you need to know who your customers are and how to connect with them,” he said. “Those are the people who are going to be your foundation, the people who are going to support you through those lean times.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.novelbrewing.com/\" target=\"_blank\">\u003cstrong>Novel Brewing Company\u003c/strong>\u003c/a>\u003cbr>\n6510 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/2ypgXzdrJZS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 922-9974\u003cbr>\nHours: Closed Mon and Tue; Wed-Fri, 4-10pm; Sat, 12-10pm; Sun, 12-8pm\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/novelbrewing\" target=\"_blank\">Novel Brewing Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/novelbrewing\" target=\"_blank\">@novelbrewing\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/novelbrewing/\" target=\"_blank\">@novelbrewing\u003c/a>\u003cbr>\nPrice range: $ (Beers $6-$7)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s no secret that the Bay Area is a hard place to run a business. Sure--at least according to lofty Silicon Valley-speak--we might foster innovation. But we also have soaring rents, high taxes, and a labyrinthine collection of licenses and fees that pile up before you can open your doors.\u003c/p>\n\u003cp>Those challenges are especially acute for food businesses. If you’re a restaurant, margins are already razor thin, and once you’ve added up food and labor costs--higher now because of minimum wage increases--you’re facing a hard road. Just this spring, Eater reported that \u003ca href=\"http://sf.eater.com/2016/3/4/11161436/restaurants-closed-spring-2016-san-francisco\" target=\"_blank\">39 restaurants closed\u003c/a> around the Bay Area. Local food websites are filled with news of exciting openings--a new poke bowl place! Quinoa-making robots!--mixed in with news of yet another local institution’s demise from rising rents.\u003c/p>\n\u003cp>So how do you do it? How do you make in the cutthroat Bay Area food world without losing your life savings or your enthusiasm? We talked to \u003cstrong>Novel Brewing\u003c/strong>, a North Oakland brewery from husband and wife team Brian Koloszyc and Teresa Tamburello that opened earlier this summer, to discover one business’ plan for making it in both a changing Oakland and the increasingly crowded world of Bay Area breweries.\u003c/p>\n\u003cfigure id=\"attachment_111701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8395.jpg\" alt=\"Novel Brewing is located in Oakland's Golden Gate neighborhood.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Novel Brewing is located in Oakland's Golden Gate neighborhood. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Go Slow\u003c/h2>\n\u003cp>Koloszyc’s interest in beer started when he was a college student in Burlington, Vermont, studying literature during the week and drinking beer--from the city’s fledgling craft beer scene--during the weekends. After school, he moved to Seattle and worked at a video game company. Every time they released a game, he and his co-workers celebrated with trips to a brewery where they could brew on-site. He then got into home brewing and on his second date with Tamburello they bought brewing equipment. In 2012, they started to seriously consider opening a brewery and he went back to Vermont for the American Brewer’s Guild’s brewing diploma program. That was followed by a 6-week internship at Pasa Robles’ \u003ca href=\"http://www.firestonebeer.com/\" target=\"_blank\">Firestone Walker\u003c/a>.\u003c/p>\n\u003cp>Once they decided to start moving forward with a brewery, Koloszyc drafted a business plan for a brewery with a book theme, since it was something they both had backgrounds in--Koloszyc studied literature in college, and Tamburello’s family ran a printing press. For two years, he tweaked the plan, obsessing over every possibility and potential for failure. They finally opened in early June, and despite the long, slow process, Koloszyc wouldn’t have it any other way: “We’re just taking baby steps, one step at a time,” he said. “Slow growth instead of quick growth.”\u003c/p>\n\u003cfigure id=\"attachment_111702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111702\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8400.jpg\" alt=\"Novel Brewing owners Brian Koloszyc and Teresa Tamburello working the bar.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Novel Brewing owners Brian Koloszyc and Teresa Tamburello working the bar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Be Money Savvy\u003c/h2>\n\u003cp>Before opening their doors, Koloszyc and Tamburello ran an Indiegogo campaign to raise money for their brewery. They raised almost $12,000. (That money went to the very glamorous task of replacing a broken sewer lateral). Aside from that money, the couple has funded the brewery entirely on their own, with no investors. That’s led to some cost-cutting compromises: their bar is built from typesetting drawers from the Tamburello family’s retired printing press. They couldn’t afford to build a kitchen, so they welcome outside food, providing a stack of takeout menus from local spots. They both work part time jobs, so the brewery isn’t open Monday or Tuesday. And because of the high cost of labor, they can’t afford to hire someone to work those days (they do have one part time employee who helps on weekends). “We’re working every part of every job because we can’t really afford employees right now,” Koloszyc said. “It makes it difficult, but we also know you need a living wage in the Bay Area.”\u003c/p>\n\u003ch2>Be Willing to Adapt\u003c/h2>\n\u003cp>Koloszyc makes good beer, but so do a lot of people. So while the Bay Area brewing scene is awash in extra hoppy IPAS, he’s doing something a little different by emphasizing a more global menu, including English style bitter ales, goses and German kolschs. (When I visited, my favorites were their Belgians, especially a carmely dubbel).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Koloszyc has a small brewing setup, which means he can’t produce a lot of beer. This would be a liability for a company focused on huge yields--one trying to distribute their beer to every bar and grocery store in the Bay Area--but since they’re focused on the pub, it means that he’s able to produce a ton of beer varieties. Currently, he’s putting new beers on the menu every week, and while they’ll eventually get a more consistent menu, he plans to keep producing new styles depending on what customers like.\u003c/p>\n\u003cfigure id=\"attachment_111704\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111704\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8419.jpg\" alt=\"A beer sampler in a hollowed-out book from Novel Brewing.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A beer sampler in a hollowed-out book from Novel Brewing. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“My wife and I work behind the tasting room bar every night, so we have this direct connection: everyone who comes in, we ask them, ‘What are you looking for, What do you like?’ We get immediate feedback we can incorporate into our business,” he said. “I think that’s hugely important-- making that connection, [making] people feel like part of the process, part of the brewery. I think that’s what’s going to ultimately separate us in the end.”\u003c/p>\n\u003ch2>Know Your Neighbors\u003c/h2>\n\u003cp>Tamburello and Koloszyc aren’t trying to be the next Lagunitas or Drake’s--and they’re hoping that’ll be the key to their success. Sure, they’d love some local distribution, but their goal is to fill a niche they think the neighborhood needs. And while they want to be the best neighborhood brewery they can--Koloszyc talks dreamily of author events and trivia nights--they’re not trying to be anything more than that.They’re located in Oakland’s Golden Gate neighborhood--where they’ve lived for eight years--an area largely ignored by Oakland’s gentrification-fueled wave of craft cocktail bars.\u003c/p>\n\u003cfigure id=\"attachment_111700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_2528-2.jpg\" alt=\"Novel Brewing's husband and wife owners Brian Koloszyc and Teresa Tamburello.\" width=\"1920\" height=\"2561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-1440x1921.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-960x1281.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Novel Brewing's husband and wife owners Brian Koloszyc and Teresa Tamburello. \u003ccite>(Brian Koloszyc)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their measure of success is if their neighbors like it, and while only time will tell if Novel Brewing succeeds, they’re already on the right track. On a recent Wednesday, the bar was packed, with couples on dates, and solo drinkers reading books from the couple’s collection scattered around the bar. A movie was playing, and a labrador was sprawled out on the floor. It’s been a two and a half months since the brewery opened, and the reception has been much better than they thought, Koloszyc said. “I didn’t realize how great the local neighborhood was going to be, how supportive and patient and instructive,” he said. “That was a huge relief and allowed us to relax a little bit.”\u003c/p>\n\u003cp>“We’re creating this environment for our local neighborhood because that’s who our customers are. In order to survive in this world, you need to know who your customers are and how to connect with them,” he said. “Those are the people who are going to be your foundation, the people who are going to support you through those lean times.”\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.novelbrewing.com/\" target=\"_blank\">\u003cstrong>Novel Brewing Company\u003c/strong>\u003c/a>\u003cbr>\n6510 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/2ypgXzdrJZS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 922-9974\u003cbr>\nHours: Closed Mon and Tue; Wed-Fri, 4-10pm; Sat, 12-10pm; Sun, 12-8pm\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/novelbrewing\" target=\"_blank\">Novel Brewing Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/novelbrewing\" target=\"_blank\">@novelbrewing\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/novelbrewing/\" target=\"_blank\">@novelbrewing\u003c/a>\u003cbr>\nPrice range: $ (Beers $6-$7)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Dumplings in Oakland and Berkeley",
"title": "Bay Area Bites Guide to 5 Favorite Dumplings in Oakland and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The appeal of dumplings is so universal that almost every culture has a variation on them, from potstickers to perogies. They’re perfect as an appetizer, a side dish, and if you're truly ambitious you can make a meal of them. We’ve covered your best dumpling options \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/11/bay-area-bites-guide-to-5-great-dumpling-spots-in-san-francisco/\" target=\"_blank\">in San Francisco\u003c/a>--as well as some great \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/dim-sum/\" target=\"_blank\">Dim Sum options\u003c/a>-- but the East Bay is no slouch in the dumpling department, either. Here are some of our favorite spots for dumplings in Berkeley and Oakland. Each spot is great on its own, or you can combine them for a cross-cultural dumpling crawl. Did we miss your go-to? Let us know if the comments below.\u003c/p>\n\u003cfigure id=\"attachment_111464\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8067.jpg\" alt=\"Chengdu Style Dumplings from Berkeley's Chengdu Style Restaurant.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chengdu Style Dumplings from Berkeley's Chengdu Style Restaurant. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Chengdu Style Restaurant\u003c/strong>, named after the capital of China’s Sichuan province, is a Cal student’s dream, conveniently located steps from the campus and offering hearty portions at affordable prices. The restaurant, owned by Chengdu expats (and Cal alums) April, Bo and Jun Hu includes traditional Chinese-American fare along with spicy, peppercorn-studded dishes native to the region. It’s a homey place with scribbled-on menus (handwritten price updates, “steamed bums” corrected to buns), packed with Cal students watching movies on their phones as they slurp giant bowls of soup and girlfriends catching up in Chinese. The Chengdu Style Dumplings are hearty and juicy, flecked with green onions, but the best part is the red chili oil that characterizes the region’s dishes. Sweet, salty and spicy, it enlivens every bite.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/chengdu-style-restaurant-berkeley\" target=\"_blank\">\u003cstrong>Chengdu Style Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2600 Bancroft Way [\u003ca href=\"https://goo.gl/maps/mYy9ENViZYG2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 845-5807\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-10:30pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_111465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8073.jpg\" alt=\"Soup dumplings from Berkeley's Dumpling Express.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soup dumplings from Berkeley's Dumpling Express. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Chengdu Style Restaurant, Berkeley’s \u003cstrong>Dumpling Express\u003c/strong> boasts affordable prices: for under $7, you can get a meal of six dumplings. The tiny restaurant, owned by Terry Chan, offers a variety of dishes--from fried rice to ice cream--but the soup dumplings are one of their biggest draws. After placing your order, you'll wait patiently for a worker to steam them before receiving your handmade Xiao Long Bao. They’re plump and chewy, with a salty broth mixing in with succulent pork. Visit for the soup dumplings, or to stock up on sub-$10 bags of frozen dumplings--your future self will thank you.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/dumpling-express-berkeley\" target=\"_blank\">\u003cstrong>Dumpling Express\u003c/strong>\u003c/a>\u003cbr>\n2328 Bowditch St [\u003ca href=\"https://goo.gl/maps/CBxMe32KN3u\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 204-9283\u003cbr>\nHours: Mon-Sun, 11am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DumplingExpressBerkeley/\" target=\"_blank\">Dumpling Express 鮮餃美食\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_111466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111466\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8079.jpg\" alt=\"Turkish manti from Berkeley's Turkish Kitchen.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkish manti from Berkeley's Turkish Kitchen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When introducing your culture’s cuisine to a new audience, there are plenty of tricks for marketing the unknown to a suspicious crowd. You can change seasonings, making it more or less spicy. You can wrap it in a tortilla or bun and transform it into one of the Bay Area’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\">signature food mashups\u003c/a>. Or, like Berkeley’s \u003cstrong>Turkish Kitchen\u003c/strong>, from owner George Baylar and chefs Mehmet Vural and Ferzan Yolcu, you can change the names to make it more familiar to a Bay Area crowd. Thus, a kebab becomes a “Turkish burrito,” and manti, a style of dumplings that Turks have been eating since the Ottoman empire become “Turkish ravioli.” They’re tiny, and packed with a flavorful mix of ground beef, onions and spices. Covered with parsley and a warm yogurt sauce, they’re a well-seasoned, herby and filling comfort food, no matter where you’re from or what you call them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/turkish-kitchen-berkeley-2\" target=\"_blank\">\u003cstrong>Turkish Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1986 Shattuck Ave [\u003ca href=\"https://goo.gl/maps/ViMV37w9yHU2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-9997\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Turkish-Kitchen-120919721255790/\" target=\"_blank\">Turkish Kitchen\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_111467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8199.jpg\" alt=\"Shan Dong's homemade dumplings.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shan Dong's homemade dumplings. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What more is there to say about Oakland Chinatown’s \u003cstrong>Shan Dong\u003c/strong>? It’s a beloved institution that’s constantly packed with people eating the restaurant's signature handmade noodles and dumplings. The Mandarin menu, from owner Charles Hung, is wonderfully consistent, and seeing the process from the beginning--workers rolling out the dough as you walk in--to your plate makes it all the more satisfying. The Shan Dong special dumplings are plump golf balls, with a thick, doughy wrapper covering a flavorful mix of cabbage and well-seasoned pork. The tangy, vinegary dipping sauce adds a burst of salty richness and is the ideal accompaniment. As the server’s shirts will inform you, the restaurant, one of the few serving Northern Chinese food, is currently celebrating their 20th anniversary. They know what they’re doing.\u003c/p>\n\u003cp>\u003ca href=\"http://sd.222.to/\" target=\"_blank\">\u003cstrong>Shan Dong Restaurant\u003c/strong>\u003c/a>\u003cbr>\n328 10th St #101 [\u003ca href=\"https://goo.gl/maps/qw7fggqmm5B2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-2299\u003cbr>\nHours: Closed Monday; Tue-Thu, 11am-3pm and 4-9:30pm; Fri-Sat, 11am-3pm and 4-10pm; Sun, 11am-3pm and 4pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Shan-Dong-Restaurant-115634428463090/\" target=\"_blank\">Shan Dong Restaurant\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_111468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8208.jpg\" alt=\"Buuz, a type of Mongolian dumpling, from Togi's in Oakland.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buuz, a type of Mongolian dumpling, from Togi's in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Togi's Mongolian Cuisine\u003c/strong> is a new resturaunt aiming to bring real Mongolian food--not the barbecue of chain restaurants--to Oakland. The cuisine is wheat and meat heavy, and accordingly, one of their traditional dishes is buuz, a type of steamed dumpling filled with mutton or beef typically eaten with your hands. At Togi’s, they take twenty minutes and emerge from the kitchen piping hot, each large dumpling sporting a perfectly crimped top, accompanied by a side of creamy potato salad. They’re rich and filled with well-seasoned beef, a winningly homey introduction to authentic Mongolian cuisine.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/togis-mongolian-cuisine-oakland\" target=\"_blank\">\u003cstrong>Togi's Mongolian Cuisine\u003c/strong>\u003c/a>\u003cbr>\n352 14th St [\u003ca href=\"https://goo.gl/maps/vLtgv6uBpn52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 922-1286\u003cbr>\nHours: Wed-Mon, 12-9pm, Closed Tue\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_111469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111469\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8215.jpg\" alt=\"Goon Mahn Du from Temescal's Casserole House.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goon Mahn Du from Temescal's Casserole House. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Temescal’s \u003cstrong>Casserole House\u003c/strong> specializes in junggol, the Korean Casserole dishes they’re named for, but they’re also an excellent place to sample other Korean favorites like barbecued meats, soups and appetizers like mandu, the country’s dumpling. (The dish also\u003cbr>\n\u003ca href=\"https://mealenscene.wordpress.com/2015/02/15/oldboy/\" target=\"_blank\">plays a key role\u003c/a> in the cult Korean film \u003cem>Oldboy\u003c/em>). At the Casserole House, they have Goon Mahn Du, featuring a wonderfully crispy shell filled with beef, pork, tofu and a fresh assortment of green veggies. It’s accompanied by their excellent, funky homemade kimchi, which--per their website--you can buy from Mrs. Lee by calling 510-601-6001.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://casserolehouse.com/\" target=\"_blank\">\u003cstrong>Casserole House Korean Restaurant\u003c/strong>\u003c/a>\u003cbr>\n4301 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/ATskKuEALop\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: Mon-Sat, 11am-10pm; Sun, 1-10pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n",
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"excerpt": "From Turkish manti to Chengdu dumplings, your guide to some of the East Bay's best dumplings. ",
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"description": "From Turkish manti to Chengdu dumplings, your guide to some of the East Bay's best dumplings. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The appeal of dumplings is so universal that almost every culture has a variation on them, from potstickers to perogies. They’re perfect as an appetizer, a side dish, and if you're truly ambitious you can make a meal of them. We’ve covered your best dumpling options \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/11/bay-area-bites-guide-to-5-great-dumpling-spots-in-san-francisco/\" target=\"_blank\">in San Francisco\u003c/a>--as well as some great \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/dim-sum/\" target=\"_blank\">Dim Sum options\u003c/a>-- but the East Bay is no slouch in the dumpling department, either. Here are some of our favorite spots for dumplings in Berkeley and Oakland. Each spot is great on its own, or you can combine them for a cross-cultural dumpling crawl. Did we miss your go-to? Let us know if the comments below.\u003c/p>\n\u003cfigure id=\"attachment_111464\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8067.jpg\" alt=\"Chengdu Style Dumplings from Berkeley's Chengdu Style Restaurant.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chengdu Style Dumplings from Berkeley's Chengdu Style Restaurant. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Chengdu Style Restaurant\u003c/strong>, named after the capital of China’s Sichuan province, is a Cal student’s dream, conveniently located steps from the campus and offering hearty portions at affordable prices. The restaurant, owned by Chengdu expats (and Cal alums) April, Bo and Jun Hu includes traditional Chinese-American fare along with spicy, peppercorn-studded dishes native to the region. It’s a homey place with scribbled-on menus (handwritten price updates, “steamed bums” corrected to buns), packed with Cal students watching movies on their phones as they slurp giant bowls of soup and girlfriends catching up in Chinese. The Chengdu Style Dumplings are hearty and juicy, flecked with green onions, but the best part is the red chili oil that characterizes the region’s dishes. Sweet, salty and spicy, it enlivens every bite.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/chengdu-style-restaurant-berkeley\" target=\"_blank\">\u003cstrong>Chengdu Style Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2600 Bancroft Way [\u003ca href=\"https://goo.gl/maps/mYy9ENViZYG2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 845-5807\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-10:30pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_111465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8073.jpg\" alt=\"Soup dumplings from Berkeley's Dumpling Express.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soup dumplings from Berkeley's Dumpling Express. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Chengdu Style Restaurant, Berkeley’s \u003cstrong>Dumpling Express\u003c/strong> boasts affordable prices: for under $7, you can get a meal of six dumplings. The tiny restaurant, owned by Terry Chan, offers a variety of dishes--from fried rice to ice cream--but the soup dumplings are one of their biggest draws. After placing your order, you'll wait patiently for a worker to steam them before receiving your handmade Xiao Long Bao. They’re plump and chewy, with a salty broth mixing in with succulent pork. Visit for the soup dumplings, or to stock up on sub-$10 bags of frozen dumplings--your future self will thank you.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/dumpling-express-berkeley\" target=\"_blank\">\u003cstrong>Dumpling Express\u003c/strong>\u003c/a>\u003cbr>\n2328 Bowditch St [\u003ca href=\"https://goo.gl/maps/CBxMe32KN3u\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 204-9283\u003cbr>\nHours: Mon-Sun, 11am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DumplingExpressBerkeley/\" target=\"_blank\">Dumpling Express 鮮餃美食\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_111466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111466\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8079.jpg\" alt=\"Turkish manti from Berkeley's Turkish Kitchen.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkish manti from Berkeley's Turkish Kitchen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When introducing your culture’s cuisine to a new audience, there are plenty of tricks for marketing the unknown to a suspicious crowd. You can change seasonings, making it more or less spicy. You can wrap it in a tortilla or bun and transform it into one of the Bay Area’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\">signature food mashups\u003c/a>. Or, like Berkeley’s \u003cstrong>Turkish Kitchen\u003c/strong>, from owner George Baylar and chefs Mehmet Vural and Ferzan Yolcu, you can change the names to make it more familiar to a Bay Area crowd. Thus, a kebab becomes a “Turkish burrito,” and manti, a style of dumplings that Turks have been eating since the Ottoman empire become “Turkish ravioli.” They’re tiny, and packed with a flavorful mix of ground beef, onions and spices. Covered with parsley and a warm yogurt sauce, they’re a well-seasoned, herby and filling comfort food, no matter where you’re from or what you call them.\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/turkish-kitchen-berkeley-2\" target=\"_blank\">\u003cstrong>Turkish Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1986 Shattuck Ave [\u003ca href=\"https://goo.gl/maps/ViMV37w9yHU2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-9997\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Turkish-Kitchen-120919721255790/\" target=\"_blank\">Turkish Kitchen\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_111467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8199.jpg\" alt=\"Shan Dong's homemade dumplings.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shan Dong's homemade dumplings. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What more is there to say about Oakland Chinatown’s \u003cstrong>Shan Dong\u003c/strong>? It’s a beloved institution that’s constantly packed with people eating the restaurant's signature handmade noodles and dumplings. The Mandarin menu, from owner Charles Hung, is wonderfully consistent, and seeing the process from the beginning--workers rolling out the dough as you walk in--to your plate makes it all the more satisfying. The Shan Dong special dumplings are plump golf balls, with a thick, doughy wrapper covering a flavorful mix of cabbage and well-seasoned pork. The tangy, vinegary dipping sauce adds a burst of salty richness and is the ideal accompaniment. As the server’s shirts will inform you, the restaurant, one of the few serving Northern Chinese food, is currently celebrating their 20th anniversary. They know what they’re doing.\u003c/p>\n\u003cp>\u003ca href=\"http://sd.222.to/\" target=\"_blank\">\u003cstrong>Shan Dong Restaurant\u003c/strong>\u003c/a>\u003cbr>\n328 10th St #101 [\u003ca href=\"https://goo.gl/maps/qw7fggqmm5B2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-2299\u003cbr>\nHours: Closed Monday; Tue-Thu, 11am-3pm and 4-9:30pm; Fri-Sat, 11am-3pm and 4-10pm; Sun, 11am-3pm and 4pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Shan-Dong-Restaurant-115634428463090/\" target=\"_blank\">Shan Dong Restaurant\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_111468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8208.jpg\" alt=\"Buuz, a type of Mongolian dumpling, from Togi's in Oakland.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buuz, a type of Mongolian dumpling, from Togi's in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Togi's Mongolian Cuisine\u003c/strong> is a new resturaunt aiming to bring real Mongolian food--not the barbecue of chain restaurants--to Oakland. The cuisine is wheat and meat heavy, and accordingly, one of their traditional dishes is buuz, a type of steamed dumpling filled with mutton or beef typically eaten with your hands. At Togi’s, they take twenty minutes and emerge from the kitchen piping hot, each large dumpling sporting a perfectly crimped top, accompanied by a side of creamy potato salad. They’re rich and filled with well-seasoned beef, a winningly homey introduction to authentic Mongolian cuisine.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/togis-mongolian-cuisine-oakland\" target=\"_blank\">\u003cstrong>Togi's Mongolian Cuisine\u003c/strong>\u003c/a>\u003cbr>\n352 14th St [\u003ca href=\"https://goo.gl/maps/vLtgv6uBpn52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 922-1286\u003cbr>\nHours: Wed-Mon, 12-9pm, Closed Tue\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_111469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111469\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8215.jpg\" alt=\"Goon Mahn Du from Temescal's Casserole House.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goon Mahn Du from Temescal's Casserole House. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Temescal’s \u003cstrong>Casserole House\u003c/strong> specializes in junggol, the Korean Casserole dishes they’re named for, but they’re also an excellent place to sample other Korean favorites like barbecued meats, soups and appetizers like mandu, the country’s dumpling. (The dish also\u003cbr>\n\u003ca href=\"https://mealenscene.wordpress.com/2015/02/15/oldboy/\" target=\"_blank\">plays a key role\u003c/a> in the cult Korean film \u003cem>Oldboy\u003c/em>). At the Casserole House, they have Goon Mahn Du, featuring a wonderfully crispy shell filled with beef, pork, tofu and a fresh assortment of green veggies. It’s accompanied by their excellent, funky homemade kimchi, which--per their website--you can buy from Mrs. Lee by calling 510-601-6001.\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://casserolehouse.com/\" target=\"_blank\">\u003cstrong>Casserole House Korean Restaurant\u003c/strong>\u003c/a>\u003cbr>\n4301 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/ATskKuEALop\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: Mon-Sat, 11am-10pm; Sun, 1-10pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Most Delectable Strawberries and Where to Find Them in the Bay Area",
"title": "The Most Delectable Strawberries and Where to Find Them in the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Their crimson hue and intoxicating aroma beckon from farmer stands this time of year as the strawberry season chugs along in full swing. But with apologies to Gertrude Stein, a strawberry is not a strawberry is not a strawberry. There's an enormous taste -- and health -- difference between the piles of plastic-encased \u003ca href=\"https://en.wikipedia.org/wiki/Strawberry\" target=\"_blank\">fragaria ananassa\u003c/a> (the modern cultivated strawberry) in the supermarket and what can be found at farmers markets and even one's own backyard, where this \u003ca href=\"http://www.mastergardeners.org/picks/growingStrawberries.html\" target=\"_blank\">fruit isn't too demanding to grow\u003c/a>. \u003c/p>\n\u003cp>Besides sleuthing out the tastiest varieties (like \u003ca href=\"http://homeguides.sfgate.com/interesting-chandler-strawberry-plant-54248.html\" target=\"_blank\">Chandler\u003c/a> and \u003ca href=\"http://homeguides.sfgate.com/grow-seascape-strawberries-42378.html\" target=\"_blank\">Seascape\u003c/a> and sources, strawberry lovers will find ultimate mouth delight in the lesser-known but hugely delicious cousins of this popular fruit like lilliputian \u003ca href=\"https://en.wikipedia.org/wiki/Fragaria_vesca\" target=\"_blank\">fraises des bois\u003c/a> (so-called \"wild strawberries\" that actually aren't wild) and \u003ca href=\"http://davesgarden.com/guides/articles/view/3685\" target=\"_blank\">mara des bois\u003c/a>, a lusciously tasty hybrid widely cultivated in France. But we're getting ahead of ourselves a bit.\u003c/p>\n\u003cfigure id=\"attachment_111167\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/fraises-des-bois.jpg\" alt=\"Tiny, conical fraises des bois deliver amazing flavor and aroma.\" width=\"1920\" height=\"1525\" class=\"size-full wp-image-111167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-400x318.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-800x635.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-768x610.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-1440x1144.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-1180x937.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-960x763.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tiny, conical fraises des bois deliver amazing flavor and aroma. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Strawberry.\" The \u003ca href=\"http://www.strawberries-for-strawberry-lovers.com/origin-of-the-word-strawberry.html\" target=\"_blank\">source of this English word\u003c/a> remains a mystery, since the practice of mulching with straw came long after the plant's name emerged. In the \u003ca href=\"https://www.reference.com/food/fruit-member-rose-family-5e1b03960023c218\" target=\"_blank\">rose family\u003c/a>, the genus fragaria (the collective name for these berries) was first grown as a crop in 14th century France and has been a hit ever since. An excellent source of vitamins and minerals, strawberries and their berry brethren recently nudged aside apples, bananas and oranges to become \u003ca href=\"http://fortune.com/2014/11/04/best-selling-fruit-us/\" target=\"_blank\">America's most-consumed fruit\u003c/a>. And that's part of the problem. \u003c/p>\n\u003cp>To meet the American demand for strawberries, \u003ca href=\"http://www.californiastrawberries.com/about_strawberries\" target=\"_blank\">88 percent\u003c/a> of which are cultivated along the California coast, commercial growers have long used \u003ca href=\"https://www.revealnews.org/article/californias-strawberry-industry-is-hooked-on-dangerous-pesticides/\" target=\"_blank\">disturbing techniques\u003c/a> to maximize their production. They \u003ca href=\"https://www.revealnews.org/article-legacy/7-things-to-know-before-you-eat-your-next-strawberry/\" target=\"_blank\">deploy pesticides and fumigants\u003c/a>, the latter stripping anything living from soil before planting. In addition, conventional strawberries have been selectively bred for color, shape, shelf life and resistance to bruising \u003ca href=\"http://www.npr.org/2012/05/17/152944880/bigger-means-better-not-with-strawberries\" target=\"_blank\">rather than great taste\u003c/a>. This year, strawberries for the first time outranked apples as number one on the \"\u003ca href=\"http://www.ewg.org/release/ewg-s-2016-dirty-dozen-list-pesticides-produce-strawberries-most-contaminated-apples-drop\" target=\"_blank\">Dirty Dozen\u003c/a>,\" so named by the Environmental Working Group for fruits and vegetables that are highest in pesticide residue. \u003c/p>\n\u003cfigure id=\"attachment_111168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/strawberry-rows.jpg\" alt=\"Commercial strawberry production -- conventional and organic -- always involves wrapping the plant roots, soil and drip irrigation in some sort of plastic or membrane.\" width=\"1920\" height=\"1333\" class=\"size-full wp-image-111168\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-400x278.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-1440x1000.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-1180x819.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-960x667.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Commercial strawberry production -- conventional and organic -- always involves wrapping the plant roots, soil and drip irrigation in some sort of plastic or membrane. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most horrifying is how many strawberry farmers have been playing a long-term game of musical chairs, \u003ca href=\"https://www.theguardian.com/us-news/2014/nov/10/-sp-california-strawberry-industry-pesticides\" target=\"_blank\">shifting from one dangerous chemical fumigant to another\u003c/a> after each is banned for harming the environment or people. Strawberries are sensitive to soil pathogens, hence the fumigants and pesticides, but a few farmers have long been pushing for a better, healthier solution: \u003ca href=\"http://civileats.com/2015/01/12/the-future-strawberry-will-the-loss-of-a-major-pesticide-help-the-industry-to-go-green/\" target=\"_blank\">growing organic berries\u003c/a>, which is a more expensive crop to grow but a tastier, less worrisome fruit to eat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Although only nine percent of California's total strawberry production is currently organic, the supply has been increasing significantly in recent years. It's about time, according to Jim Cochran, who was the lone voice in the wilderness back in the '80s when he became the state's first organic strawberry grower. \u003ca href=\"http://www.swantonberryfarm.com/\" target=\"_blank\">Swanton Berry Farm\u003c/a>, his rustic operation on the coast near Davenport, doesn't just cultivate organic berries but reflects a 30-year quest by Cochran to grow the most completely delicious strawberries possible. \u003c/p>\n\u003cfigure id=\"attachment_111169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Jim-Cochran-2.jpg\" alt=\"Jim Cochran of Swanton Berry Farm was California's first organic strawberry grower and produces some of the tastiest berries in the state.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-111169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jim Cochran of Swanton Berry Farm was California's first organic strawberry grower and produces some of the tastiest berries in the state. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I concentrate on flavor,\" he says. \"The berries must have the right combination of volatile oils -- for the smell -- and sugars. It's not just about having a sweet strawberry but a strawberry that also has lots of taste.\" He has tried reams of strawberry varieties over the years and has settled on Chandler as the ultimate strawberry. His goal is achieving the whole package: a berry that's lusciously sweet but with a complex, balanced taste reflecting a touch of acid, along with an intense perfume.\u003c/p>\n\u003cp>But the road to outstanding flavor also involves care in not overwatering or overfertilizing. Cochran compares it to growing grapes for fine wines. \"Other people will be growing decent grapes for a decent wine but they'll have more tons per acre. I'm not shooting for high yield but for high taste,\" he notes. \u003c/p>\n\u003cfigure id=\"attachment_111171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/u-pickers.jpg\" alt=\"Picking strawberries in the fields of Swanton Berry Farm has become a popular activity for those seeking great berries at a lower cost along with a fun day by the ocean.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Picking strawberries in the fields of Swanton Berry Farm has become a popular activity for those seeking great berries at a lower cost along with a fun day by the ocean. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another requirement is picking the fruit as ripe as possible and getting these fragile strawberries to consumers quickly for this reason. Thus Swanton berries don't go much beyond the Bay Area, showing up in farmers markets, a few groceries and -- most enjoyably -- as \"\u003ca href=\"http://www.swantonberryfarm.com/upick\" target=\"_blank\">you-pick\u003c/a>\" fruit for those trekking to the gorgeous coast-side locations of Cochran's farm. A side benefit of visiting Swanton Berry Farm is how the intense aroma fills your car on the way home and beckons you to pop these red delights into your mouth.\u003c/p>\n\u003cp>Cochran's season is from April through October, \u003ca href=\"http://www.bloomberg.com/news/articles/2014-01-29/california-farms-going-thirsty-as-drought-burns-5-billion-hole\" target=\"_blank\">hoping that drought\u003c/a> doesn't impact his water-limited operation, as happened in previous years. \"Strawberries are so demanding as a crop,\" he explains. \"They're very management intensive because you've got to watch everything every single day. The fact is that if you grow a strawberry that tastes like cardboard and lasts for two weeks on the shelf, you make more money.\"\u003c/p>\n\u003cfigure id=\"attachment_111170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Swanton-berries.jpg\" alt=\"Deep red, perfectly ripe and intensely flavored, the Chandler variety available from Swanton Berry Farm is lower-yield than the Albion variety that organic growers favor.\" width=\"1920\" height=\"1756\" class=\"size-full wp-image-111170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-400x366.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-800x732.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-768x702.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-1440x1317.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-1180x1079.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-960x878.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Deep red, perfectly ripe and intensely flavored, the Chandler variety available from Swanton Berry Farm is lower-yield than the Albion variety that organic growers favor. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Chandler variety favored by Swanton Berry Farm is a particularly low-yield strawberry plant so fewer organic farmers grow it than higher-production varieties like \u003ca href=\"https://myfolia.com/plants/11-strawberry-fragaria-x-ananassa/varieties/19001-albion\" target=\"_blank\">Albion\u003c/a>, which are more plentiful at Bay Area farmers markets. A berry purist, Cochran sniffs at this variety, which produces twice the crop of Chandler, he says. \u003c/p>\n\u003cfigure id=\"attachment_111530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Gia.jpg\" alt=\"Gia Matzinger and her two farming partners grow Seascape and Albion strawberries at Green Oaks Creek in Pescadero.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-111530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gia Matzinger and her two farming partners grow Seascape and Albion strawberries at Green Oaks Creek in Pescadero. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another delicious and less-available strawberry variety among organic growers is Seascape. Often candy-sweet, it's a somewhat smaller berry but has gathered such devoted fans among strawberry lovers that they'll show up early at farmers market stands to snag the small supply before it runs out. Gia Matzinger of \u003ca href=\"http://www.greenoakswedding.com/farm/\" target=\"_blank\">Green Oaks Creek Farm\u003c/a> in Pescadero grows Seascapes and Albions, hedging her bets because the Albion variety is a larger producer and is in peak output later in the year while Seascape pops out the most berries in spring, she says. \u003c/p>\n\u003cp>Passion for Seascapes is an ongoing issue for her farm. \"We have a bunch of customers who really prefer the Seascapes so that's been a challenge -- getting people to try the other variety. There aren't as many farmers growing Seascapes,\" says Matzinger. Fortunately, both varieties grown at her farm, a little jewel-box tucked into a mini-valley near the ocean, are quite delicious. \u003c/p>\n\u003cfigure id=\"attachment_111531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg\" alt=\"Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero.\" width=\"1920\" height=\"1304\" class=\"size-full wp-image-111531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1440x978.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-960x652.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those vehement over specific strawberry varieties should keep in mind that the ultimate taste of, say, Albion -- the most common commercial variety among organic farmers in California --can vary a bit from grower to grower. \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a> in San Francisco feeds purists by seeking out \u003ca href=\"http://www.biritemarket.com/tag/strawberry-varieties/\" target=\"_blank\">excellent-tasting berries\u003c/a> from farmers, featuring Chandlers from Swanton Berry Farm along with Seascapes from five other coastal growers, as well as some up-and-coming varieties like \u003ca href=\"http://www.degroot-inc.com/product_info.php?products_id=697\" target=\"_blank\">Éclair\u003c/a> and \u003ca href=\"https://www.google.com/patents/USPP22472\" target=\"_blank\">Sweet Ann\u003c/a>. \u003c/p>\n\u003cp>The optimal strategy for strawberry fans is to inquire about the varieties of the fruit grown by the farmers market vendors they patronize to identify favorites, then start seeking out these kinds when shopping at the farm stands. Those with a gardening gene might consider planting Chandler or Seascape or whatever variety they favor, since nurseries typically put varieties on the tag of the strawberry seedlings they sell. There is abundant information online about the \u003ca href=\"http://www.almanac.com/plant/strawberries\" target=\"_blank\">best planting and growing techniques\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_111531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg\" alt=\"Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero.\" width=\"1920\" height=\"1304\" class=\"size-full wp-image-111531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1440x978.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-960x652.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Swanton-4.jpg\" alt=\"The Chandler berries from Swanton are found at Bay Area farmers markets as well as markets such as Bi-Rite, Monterey Market and Rainbow Grocery, depending on availability.\" width=\"1920\" height=\"2273\" class=\"size-full wp-image-111536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-400x474.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-800x947.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-768x909.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-1440x1705.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-1180x1397.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-960x1137.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chandler berries from Swanton are found at Bay Area farmers markets as well as markets such as Bi-Rite, Monterey Market and Rainbow Grocery, depending on availability. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Considering the fact that California strawberries are a \u003ca href=\"http://www.bloomberg.com/news/features/2015-07-29/how-driscoll-s-is-hacking-the-strawberry-of-the-future\" target=\"_blank\">$2.6 billion industry\u003c/a> according to Bloomberg, it's no surprise that breeding programs seeking to find the perfect berry are an ongoing activity. The \u003ca href=\"http://www.ars.usda.gov/is/kids/plants/story10/strwbrry.html\" target=\"_blank\">U.S. Department of Agriculture\u003c/a> has long funded strawberry breeding projects while ag powerhouse \u003ca href=\"https://www.ucdavis.edu/news/strawberry-breeding-program-backgrounder-historical-timeline/\" target=\"_blank\">U.C. Davis has created many popular varieties\u003c/a> including Albion and Chandler -- the latter released in 1983. \u003c/p>\n\u003cp>Other organizations are funneling resources into developing new berry varieties, most notably \u003ca href=\"http://www.driscolls.com/\" target=\"_blank\">Driscoll's\u003c/a>, the nation's largest player in the berry business. Close to half the organic strawberries purchased in the United States are branded Driscoll's and 34 percent of all strawberries sold, so this family-owned company has \u003ca href=\"http://www.bloomberg.com/news/features/2015-07-29/how-driscoll-s-is-hacking-the-strawberry-of-the-future\" target=\"_blank\">30 scientists on the payroll\u003c/a> refining and developing strawberry varieties. They fiddle with berry genetics to create fragaria ananassa that use less water, thrive without chemicals, withstand the rigors of picking and shipping and, of course, taste good. \u003c/p>\n\u003cp>The winners coming out of Driscoll's breeding programs such as \u003ca href=\"https://www.familybusinessmagazine.com/driscoll%E2%80%99s-major-player-berry-market\" target=\"_blank\">Del Rey\u003c/a>, the current most-planted kind for this company, are sent as seedlings to the firm's network of contracted growers, but Driscoll's scientists don't rest; a new variety only \u003ca href=\"http://www.bloomberg.com/news/features/2015-07-29/how-driscoll-s-is-hacking-the-strawberry-of-the-future\" target=\"_blank\">lasts about three years\u003c/a> in the fields before being replaced. \u003c/p>\n\u003cfigure id=\"attachment_111532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/White-fraises-des-bois.jpg\" alt=\"Pinky-sized white and pale yellow fraises des bois could be the most delicious strawberries grown but are exceedingly difficult to find for sale so some berry lovers plant them in their yards.\" width=\"1920\" height=\"1441\" class=\"size-full wp-image-111532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pinky-sized white and pale yellow fraises des bois could be the most delicious strawberries grown but are exceedingly difficult to find for sale so some berry lovers plant them in their yards. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those who relentlessly suss out great-tasting strawberry varieties inevitably encounter the flavor benchmark: the pinkie-sized fraises des bois, which are variously called wild strawberries, alpine strawberries, woodland strawberries, European strawberries or fragaria vesca in botanical terms. Imbued with an intense perfume, these small, sweet, \u003ca href=\"http://fraisesdesbois.com/varieties/\" target=\"_blank\">conical berries can be colored\u003c/a> red, white or pale yellow (the lighter-colored versions are the most intense) and are \u003ca href=\"http://www.smithsonianmag.com/science-nature/meet-fruit-fraises-des-bois-best-strawberry-youve-never-had-180959604/\" target=\"_blank\">magical in the mouth\u003c/a>.\u003c/p>\n\u003cp>Fraises des bois don't actually grow wild here in California, alas, but this strain of berry is closer to the\u003ca href=\"http://www.calflora.org/cgi-bin/species_query.cgi?where-calrecnum=3609\" target=\"_blank\"> wild variety\u003c/a> that does, which also shares the botanical name fragaria vesca. The native-to-our-state wild strawberries have even smaller, rounder red berries that aren't remotely as flavorful as fraises des bois or fragaria ananassa. Our local wild berries are relatively hearty perennial plants that happily spread via runners and can be an attractive groundcover in a native garden. \u003c/p>\n\u003cfigure id=\"attachment_111534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/wild-CA-strawberry.jpg\" alt=\"Strawberry plants do grow wild in Northern California but the small, round fruit of this native variety isn't particularly tasty.\" width=\"1920\" height=\"1610\" class=\"size-full wp-image-111534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-400x335.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-800x671.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-768x644.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-1440x1208.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-1180x989.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-960x805.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry plants do grow wild in Northern California but the small, round fruit of this native variety isn't particularly tasty. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the delectable version of fragaria vesca, Swanton's Jim Cochran grew tiny fraises des bois years ago after requests from chefs but soon realized the difficulty of this endeavor. \"They're extremely fragile. You must pick them and sell them the same day,\" he reports. Nevertheless, he's still a bit wistful when it comes to their divine characteristics. \"I've tried 25 different varieties and the fraises des bois are definitely more fragrant,\" says Cochran.\u003c/p>\n\u003cp>Nowadays, avid consumers are most likely to encounter these hard-to-find berries on the menus of upscale chefs. \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a> has served them over the years and on very rare occasions, they have popped up in markets. The best way to taste these wondrous little berries is to \u003ca href=\"http://fraisesdesbois.com/how-to-grow/\" target=\"_blank\">grow them at home\u003c/a>, either in pots or the ground. They don't like full sun and growing them from seedlings is much easier than from seeds. They'll last for years in a garden when propagating with plant division.\u003c/p>\n\u003cp>Breeding strawberries has been called \"a delicate science,\" which is particularly true with those who would love to cross fraises des bois with cultivated strawberries but have been stymied due to a genetic mismatch between the two strains. To the everlasting appreciation of French gourmets, however, a strawberry breeder named \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2008/06/18/AR2008061800816.html\" target=\"_blank\">Jacques Marionnet\u003c/a> cracked the code back in 1990, cross-breeding four heirloom varieties and producing a plant that was richly imbued with methyl anthranilate, the volatile compound that gives fraises des bois their alluring perfume. \u003c/p>\n\u003cfigure id=\"attachment_111173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/mara-des-bois-in-French-market.jpg\" alt=\"Voluptuous mara des bois combine the perfume of fraises des bois but have a larger size and are cultivated in France, where they show up in some farmers markets. They are now available as seedlings for home gardeners in the United States.\" width=\"1920\" height=\"1272\" class=\"size-full wp-image-111173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-1440x954.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-960x636.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Voluptuous mara des bois combine the perfume of fraises des bois but have a larger size and are cultivated in France, where they show up in some farmers markets. They are now available as seedlings for home gardeners in the United States. \u003ccite>(Gabrielle Prisi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marionnet's creation is called \u003ca href=\"http://articles.latimes.com/2011/jun/10/food/la-fo-marketwatch-mara-des-bois-20110610\" target=\"_blank\">mara des bois\u003c/a> and offers a rare balance of sweetness and acidity, delivering the musk of wild strawberries and succulent flesh that spreads across your palate like buttery ambrosia. Mara des bois are smaller, uniformly redder and stubbier than ordinary strawberries and are widely cultivated in France. Unfortunately, they are not grown commercially in the United States since they share some of the challenging characteristics of the best-tasting strawberry varieties like delicacy and low yield. \u003c/p>\n\u003cp>Any \u003ca href=\"http://about-france.com/tourism/french-markets.htm\" target=\"_blank\">habitué of the marchés\u003c/a> (farmers markets) of France might well have snagged baskets of ambrosial mara des bois, which are hard to forget once they hit your nose and mouth. While these berries don't show up in stores, seedlings are now available from commercial nurseries for those who prize taste above all when it comes to strawberries. Like fraises des bois, this fine berry variety will reward those who like \u003ca href=\"https://www.whiteflowerfarm.com/how-to-grow-strawberries\" target=\"_blank\">fiddling in the garden\u003c/a> and can last for years through plant division. \u003c/p>\n\u003cp>Clearly, interest in ingredients that taste great is on the upswing in the Bay Area. In fact, the Driscoll's folks are seeing greater willingness among consumers to pay for super-premium strawberry varieties so it's not a stretch to say that more nectarous berries are in our future.\u003c/p>\n\u003cfigure id=\"attachment_111172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/jam-jars.jpg\" alt=\"Swanton Berry Farm produces jam made from its fantastic fruit, which is often available at its farmers market stands.\" width=\"1920\" height=\"1388\" class=\"size-full wp-image-111172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-768x555.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-1440x1041.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-1180x853.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Swanton Berry Farm produces jam made from its fantastic fruit, which is often available at its farmers market stands. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.swantonberryfarm.com\" target=\"_blank\">\u003cstrong>Swanton Berry Farm\u003c/strong>\u003c/a>\u003cbr>\nFarm stand: 25 Swanton Rd., Davenport, CA 95017 [\u003ca href=\"https://goo.gl/pnPPy8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOpen daily, 8am-7pm\u003cbr>\nCoastways Ranch u-pick: 640 Highway 1, Pescadero, CA 94060 \u003ca href=\"https://goo.gl/RRe5II\" target=\"_blank\">[Map\u003c/a>]\u003cbr>\nOpen Fri-Sun, 10am-5pm\u003cbr>\nAvailable: Monterey Market, Berkeley; Rainbow Grocery, San Francisco; New Leaf Market, Santa Cruz; and some Whole Foods Markets\u003cbr>\nFarmers markets: Noe Valley (Saturday); Ferry Plaza (Saturday); Berkeley (Tuesday, Saturday); Marin (Thursday, Sunday); Menlo Park (Sunday); Santa Cruz (Wednesday); Aptos/Cabrillo College (Saturday)\u003c/p>\n\u003cp>\u003ca href=\"http://www.greenoakswedding.com/\" target=\"_blank\">\u003cstrong>Green Oaks Creek Farm\u003c/strong>\u003c/a>\u003cbr>\n2060 CA-1, Pescadero, CA 94060\u003cbr>\nTel: (650) 879-1009\u003cbr>\nFarmers markets: Palo Alto (Saturday); San Francisco/Mission Bay (Wednesday)\u003c/p>\n\u003cp>\u003cstrong>Find seeds & seedlings of fraises des bois:\u003c/strong>\u003cbr>\n\u003ca href=\"http://fraisesdesbois.com/\" target=\"_blank\">The Strawberry Store\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Find seedlings of mara des bois:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.noursefarms.com/strawberry-plants/mara-des-bois/\" target=\"_blank\">Nourse Farms\u003c/a>\u003cbr>\n\u003ca href=\"http://www.whiteflowerfarm.com/29205-product.html\" target=\"_blank\">White Flower Farm\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Find seedlings of wild strawberries native to region:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mountainwatch.org/mission-blue-nursery/\" target=\"_blank\">Mission Blue Nursery\u003c/a>\u003cbr>\n3401 Bayshore Blvd., Brisbane, CA 94005 [\u003ca href=\"https://goo.gl/AFXrFI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nQuarterly plant sales or by appointment\u003c/p>\n\n",
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"excerpt": "Strawberries may have moved up into the most popular category of fruit but that doesn't mean all strawberries are equal in the taste -- and health -- department. We present the most delicious, good-for-you varieties along with some unforgettable strawberry cousins to grow at home.\r\n",
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"description": "Strawberries may have moved up into the most popular category of fruit but that doesn't mean all strawberries are equal in the taste -- and health -- department. We present the most delicious, good-for-you varieties along with some unforgettable strawberry cousins to grow at home.\r\n",
"title": "The Most Delectable Strawberries and Where to Find Them in the Bay Area | KQED",
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"headline": "The Most Delectable Strawberries and Where to Find Them in the Bay Area",
"datePublished": "2016-08-17T13:07:05-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Their crimson hue and intoxicating aroma beckon from farmer stands this time of year as the strawberry season chugs along in full swing. But with apologies to Gertrude Stein, a strawberry is not a strawberry is not a strawberry. There's an enormous taste -- and health -- difference between the piles of plastic-encased \u003ca href=\"https://en.wikipedia.org/wiki/Strawberry\" target=\"_blank\">fragaria ananassa\u003c/a> (the modern cultivated strawberry) in the supermarket and what can be found at farmers markets and even one's own backyard, where this \u003ca href=\"http://www.mastergardeners.org/picks/growingStrawberries.html\" target=\"_blank\">fruit isn't too demanding to grow\u003c/a>. \u003c/p>\n\u003cp>Besides sleuthing out the tastiest varieties (like \u003ca href=\"http://homeguides.sfgate.com/interesting-chandler-strawberry-plant-54248.html\" target=\"_blank\">Chandler\u003c/a> and \u003ca href=\"http://homeguides.sfgate.com/grow-seascape-strawberries-42378.html\" target=\"_blank\">Seascape\u003c/a> and sources, strawberry lovers will find ultimate mouth delight in the lesser-known but hugely delicious cousins of this popular fruit like lilliputian \u003ca href=\"https://en.wikipedia.org/wiki/Fragaria_vesca\" target=\"_blank\">fraises des bois\u003c/a> (so-called \"wild strawberries\" that actually aren't wild) and \u003ca href=\"http://davesgarden.com/guides/articles/view/3685\" target=\"_blank\">mara des bois\u003c/a>, a lusciously tasty hybrid widely cultivated in France. But we're getting ahead of ourselves a bit.\u003c/p>\n\u003cfigure id=\"attachment_111167\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/fraises-des-bois.jpg\" alt=\"Tiny, conical fraises des bois deliver amazing flavor and aroma.\" width=\"1920\" height=\"1525\" class=\"size-full wp-image-111167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-400x318.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-800x635.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-768x610.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-1440x1144.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-1180x937.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-960x763.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tiny, conical fraises des bois deliver amazing flavor and aroma. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Strawberry.\" The \u003ca href=\"http://www.strawberries-for-strawberry-lovers.com/origin-of-the-word-strawberry.html\" target=\"_blank\">source of this English word\u003c/a> remains a mystery, since the practice of mulching with straw came long after the plant's name emerged. In the \u003ca href=\"https://www.reference.com/food/fruit-member-rose-family-5e1b03960023c218\" target=\"_blank\">rose family\u003c/a>, the genus fragaria (the collective name for these berries) was first grown as a crop in 14th century France and has been a hit ever since. An excellent source of vitamins and minerals, strawberries and their berry brethren recently nudged aside apples, bananas and oranges to become \u003ca href=\"http://fortune.com/2014/11/04/best-selling-fruit-us/\" target=\"_blank\">America's most-consumed fruit\u003c/a>. And that's part of the problem. \u003c/p>\n\u003cp>To meet the American demand for strawberries, \u003ca href=\"http://www.californiastrawberries.com/about_strawberries\" target=\"_blank\">88 percent\u003c/a> of which are cultivated along the California coast, commercial growers have long used \u003ca href=\"https://www.revealnews.org/article/californias-strawberry-industry-is-hooked-on-dangerous-pesticides/\" target=\"_blank\">disturbing techniques\u003c/a> to maximize their production. They \u003ca href=\"https://www.revealnews.org/article-legacy/7-things-to-know-before-you-eat-your-next-strawberry/\" target=\"_blank\">deploy pesticides and fumigants\u003c/a>, the latter stripping anything living from soil before planting. In addition, conventional strawberries have been selectively bred for color, shape, shelf life and resistance to bruising \u003ca href=\"http://www.npr.org/2012/05/17/152944880/bigger-means-better-not-with-strawberries\" target=\"_blank\">rather than great taste\u003c/a>. This year, strawberries for the first time outranked apples as number one on the \"\u003ca href=\"http://www.ewg.org/release/ewg-s-2016-dirty-dozen-list-pesticides-produce-strawberries-most-contaminated-apples-drop\" target=\"_blank\">Dirty Dozen\u003c/a>,\" so named by the Environmental Working Group for fruits and vegetables that are highest in pesticide residue. \u003c/p>\n\u003cfigure id=\"attachment_111168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/strawberry-rows.jpg\" alt=\"Commercial strawberry production -- conventional and organic -- always involves wrapping the plant roots, soil and drip irrigation in some sort of plastic or membrane.\" width=\"1920\" height=\"1333\" class=\"size-full wp-image-111168\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-400x278.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-1440x1000.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-1180x819.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-960x667.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Commercial strawberry production -- conventional and organic -- always involves wrapping the plant roots, soil and drip irrigation in some sort of plastic or membrane. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most horrifying is how many strawberry farmers have been playing a long-term game of musical chairs, \u003ca href=\"https://www.theguardian.com/us-news/2014/nov/10/-sp-california-strawberry-industry-pesticides\" target=\"_blank\">shifting from one dangerous chemical fumigant to another\u003c/a> after each is banned for harming the environment or people. Strawberries are sensitive to soil pathogens, hence the fumigants and pesticides, but a few farmers have long been pushing for a better, healthier solution: \u003ca href=\"http://civileats.com/2015/01/12/the-future-strawberry-will-the-loss-of-a-major-pesticide-help-the-industry-to-go-green/\" target=\"_blank\">growing organic berries\u003c/a>, which is a more expensive crop to grow but a tastier, less worrisome fruit to eat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Although only nine percent of California's total strawberry production is currently organic, the supply has been increasing significantly in recent years. It's about time, according to Jim Cochran, who was the lone voice in the wilderness back in the '80s when he became the state's first organic strawberry grower. \u003ca href=\"http://www.swantonberryfarm.com/\" target=\"_blank\">Swanton Berry Farm\u003c/a>, his rustic operation on the coast near Davenport, doesn't just cultivate organic berries but reflects a 30-year quest by Cochran to grow the most completely delicious strawberries possible. \u003c/p>\n\u003cfigure id=\"attachment_111169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Jim-Cochran-2.jpg\" alt=\"Jim Cochran of Swanton Berry Farm was California's first organic strawberry grower and produces some of the tastiest berries in the state.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-111169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jim Cochran of Swanton Berry Farm was California's first organic strawberry grower and produces some of the tastiest berries in the state. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I concentrate on flavor,\" he says. \"The berries must have the right combination of volatile oils -- for the smell -- and sugars. It's not just about having a sweet strawberry but a strawberry that also has lots of taste.\" He has tried reams of strawberry varieties over the years and has settled on Chandler as the ultimate strawberry. His goal is achieving the whole package: a berry that's lusciously sweet but with a complex, balanced taste reflecting a touch of acid, along with an intense perfume.\u003c/p>\n\u003cp>But the road to outstanding flavor also involves care in not overwatering or overfertilizing. Cochran compares it to growing grapes for fine wines. \"Other people will be growing decent grapes for a decent wine but they'll have more tons per acre. I'm not shooting for high yield but for high taste,\" he notes. \u003c/p>\n\u003cfigure id=\"attachment_111171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/u-pickers.jpg\" alt=\"Picking strawberries in the fields of Swanton Berry Farm has become a popular activity for those seeking great berries at a lower cost along with a fun day by the ocean.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Picking strawberries in the fields of Swanton Berry Farm has become a popular activity for those seeking great berries at a lower cost along with a fun day by the ocean. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another requirement is picking the fruit as ripe as possible and getting these fragile strawberries to consumers quickly for this reason. Thus Swanton berries don't go much beyond the Bay Area, showing up in farmers markets, a few groceries and -- most enjoyably -- as \"\u003ca href=\"http://www.swantonberryfarm.com/upick\" target=\"_blank\">you-pick\u003c/a>\" fruit for those trekking to the gorgeous coast-side locations of Cochran's farm. A side benefit of visiting Swanton Berry Farm is how the intense aroma fills your car on the way home and beckons you to pop these red delights into your mouth.\u003c/p>\n\u003cp>Cochran's season is from April through October, \u003ca href=\"http://www.bloomberg.com/news/articles/2014-01-29/california-farms-going-thirsty-as-drought-burns-5-billion-hole\" target=\"_blank\">hoping that drought\u003c/a> doesn't impact his water-limited operation, as happened in previous years. \"Strawberries are so demanding as a crop,\" he explains. \"They're very management intensive because you've got to watch everything every single day. The fact is that if you grow a strawberry that tastes like cardboard and lasts for two weeks on the shelf, you make more money.\"\u003c/p>\n\u003cfigure id=\"attachment_111170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Swanton-berries.jpg\" alt=\"Deep red, perfectly ripe and intensely flavored, the Chandler variety available from Swanton Berry Farm is lower-yield than the Albion variety that organic growers favor.\" width=\"1920\" height=\"1756\" class=\"size-full wp-image-111170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-400x366.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-800x732.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-768x702.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-1440x1317.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-1180x1079.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-960x878.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Deep red, perfectly ripe and intensely flavored, the Chandler variety available from Swanton Berry Farm is lower-yield than the Albion variety that organic growers favor. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Chandler variety favored by Swanton Berry Farm is a particularly low-yield strawberry plant so fewer organic farmers grow it than higher-production varieties like \u003ca href=\"https://myfolia.com/plants/11-strawberry-fragaria-x-ananassa/varieties/19001-albion\" target=\"_blank\">Albion\u003c/a>, which are more plentiful at Bay Area farmers markets. A berry purist, Cochran sniffs at this variety, which produces twice the crop of Chandler, he says. \u003c/p>\n\u003cfigure id=\"attachment_111530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Gia.jpg\" alt=\"Gia Matzinger and her two farming partners grow Seascape and Albion strawberries at Green Oaks Creek in Pescadero.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-111530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gia Matzinger and her two farming partners grow Seascape and Albion strawberries at Green Oaks Creek in Pescadero. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another delicious and less-available strawberry variety among organic growers is Seascape. Often candy-sweet, it's a somewhat smaller berry but has gathered such devoted fans among strawberry lovers that they'll show up early at farmers market stands to snag the small supply before it runs out. Gia Matzinger of \u003ca href=\"http://www.greenoakswedding.com/farm/\" target=\"_blank\">Green Oaks Creek Farm\u003c/a> in Pescadero grows Seascapes and Albions, hedging her bets because the Albion variety is a larger producer and is in peak output later in the year while Seascape pops out the most berries in spring, she says. \u003c/p>\n\u003cp>Passion for Seascapes is an ongoing issue for her farm. \"We have a bunch of customers who really prefer the Seascapes so that's been a challenge -- getting people to try the other variety. There aren't as many farmers growing Seascapes,\" says Matzinger. Fortunately, both varieties grown at her farm, a little jewel-box tucked into a mini-valley near the ocean, are quite delicious. \u003c/p>\n\u003cfigure id=\"attachment_111531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg\" alt=\"Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero.\" width=\"1920\" height=\"1304\" class=\"size-full wp-image-111531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1440x978.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-960x652.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those vehement over specific strawberry varieties should keep in mind that the ultimate taste of, say, Albion -- the most common commercial variety among organic farmers in California --can vary a bit from grower to grower. \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a> in San Francisco feeds purists by seeking out \u003ca href=\"http://www.biritemarket.com/tag/strawberry-varieties/\" target=\"_blank\">excellent-tasting berries\u003c/a> from farmers, featuring Chandlers from Swanton Berry Farm along with Seascapes from five other coastal growers, as well as some up-and-coming varieties like \u003ca href=\"http://www.degroot-inc.com/product_info.php?products_id=697\" target=\"_blank\">Éclair\u003c/a> and \u003ca href=\"https://www.google.com/patents/USPP22472\" target=\"_blank\">Sweet Ann\u003c/a>. \u003c/p>\n\u003cp>The optimal strategy for strawberry fans is to inquire about the varieties of the fruit grown by the farmers market vendors they patronize to identify favorites, then start seeking out these kinds when shopping at the farm stands. Those with a gardening gene might consider planting Chandler or Seascape or whatever variety they favor, since nurseries typically put varieties on the tag of the strawberry seedlings they sell. There is abundant information online about the \u003ca href=\"http://www.almanac.com/plant/strawberries\" target=\"_blank\">best planting and growing techniques\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_111531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg\" alt=\"Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero.\" width=\"1920\" height=\"1304\" class=\"size-full wp-image-111531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1440x978.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-960x652.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Swanton-4.jpg\" alt=\"The Chandler berries from Swanton are found at Bay Area farmers markets as well as markets such as Bi-Rite, Monterey Market and Rainbow Grocery, depending on availability.\" width=\"1920\" height=\"2273\" class=\"size-full wp-image-111536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-400x474.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-800x947.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-768x909.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-1440x1705.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-1180x1397.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-960x1137.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chandler berries from Swanton are found at Bay Area farmers markets as well as markets such as Bi-Rite, Monterey Market and Rainbow Grocery, depending on availability. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Considering the fact that California strawberries are a \u003ca href=\"http://www.bloomberg.com/news/features/2015-07-29/how-driscoll-s-is-hacking-the-strawberry-of-the-future\" target=\"_blank\">$2.6 billion industry\u003c/a> according to Bloomberg, it's no surprise that breeding programs seeking to find the perfect berry are an ongoing activity. The \u003ca href=\"http://www.ars.usda.gov/is/kids/plants/story10/strwbrry.html\" target=\"_blank\">U.S. Department of Agriculture\u003c/a> has long funded strawberry breeding projects while ag powerhouse \u003ca href=\"https://www.ucdavis.edu/news/strawberry-breeding-program-backgrounder-historical-timeline/\" target=\"_blank\">U.C. Davis has created many popular varieties\u003c/a> including Albion and Chandler -- the latter released in 1983. \u003c/p>\n\u003cp>Other organizations are funneling resources into developing new berry varieties, most notably \u003ca href=\"http://www.driscolls.com/\" target=\"_blank\">Driscoll's\u003c/a>, the nation's largest player in the berry business. Close to half the organic strawberries purchased in the United States are branded Driscoll's and 34 percent of all strawberries sold, so this family-owned company has \u003ca href=\"http://www.bloomberg.com/news/features/2015-07-29/how-driscoll-s-is-hacking-the-strawberry-of-the-future\" target=\"_blank\">30 scientists on the payroll\u003c/a> refining and developing strawberry varieties. They fiddle with berry genetics to create fragaria ananassa that use less water, thrive without chemicals, withstand the rigors of picking and shipping and, of course, taste good. \u003c/p>\n\u003cp>The winners coming out of Driscoll's breeding programs such as \u003ca href=\"https://www.familybusinessmagazine.com/driscoll%E2%80%99s-major-player-berry-market\" target=\"_blank\">Del Rey\u003c/a>, the current most-planted kind for this company, are sent as seedlings to the firm's network of contracted growers, but Driscoll's scientists don't rest; a new variety only \u003ca href=\"http://www.bloomberg.com/news/features/2015-07-29/how-driscoll-s-is-hacking-the-strawberry-of-the-future\" target=\"_blank\">lasts about three years\u003c/a> in the fields before being replaced. \u003c/p>\n\u003cfigure id=\"attachment_111532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/White-fraises-des-bois.jpg\" alt=\"Pinky-sized white and pale yellow fraises des bois could be the most delicious strawberries grown but are exceedingly difficult to find for sale so some berry lovers plant them in their yards.\" width=\"1920\" height=\"1441\" class=\"size-full wp-image-111532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pinky-sized white and pale yellow fraises des bois could be the most delicious strawberries grown but are exceedingly difficult to find for sale so some berry lovers plant them in their yards. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those who relentlessly suss out great-tasting strawberry varieties inevitably encounter the flavor benchmark: the pinkie-sized fraises des bois, which are variously called wild strawberries, alpine strawberries, woodland strawberries, European strawberries or fragaria vesca in botanical terms. Imbued with an intense perfume, these small, sweet, \u003ca href=\"http://fraisesdesbois.com/varieties/\" target=\"_blank\">conical berries can be colored\u003c/a> red, white or pale yellow (the lighter-colored versions are the most intense) and are \u003ca href=\"http://www.smithsonianmag.com/science-nature/meet-fruit-fraises-des-bois-best-strawberry-youve-never-had-180959604/\" target=\"_blank\">magical in the mouth\u003c/a>.\u003c/p>\n\u003cp>Fraises des bois don't actually grow wild here in California, alas, but this strain of berry is closer to the\u003ca href=\"http://www.calflora.org/cgi-bin/species_query.cgi?where-calrecnum=3609\" target=\"_blank\"> wild variety\u003c/a> that does, which also shares the botanical name fragaria vesca. The native-to-our-state wild strawberries have even smaller, rounder red berries that aren't remotely as flavorful as fraises des bois or fragaria ananassa. Our local wild berries are relatively hearty perennial plants that happily spread via runners and can be an attractive groundcover in a native garden. \u003c/p>\n\u003cfigure id=\"attachment_111534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/wild-CA-strawberry.jpg\" alt=\"Strawberry plants do grow wild in Northern California but the small, round fruit of this native variety isn't particularly tasty.\" width=\"1920\" height=\"1610\" class=\"size-full wp-image-111534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-400x335.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-800x671.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-768x644.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-1440x1208.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-1180x989.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-960x805.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry plants do grow wild in Northern California but the small, round fruit of this native variety isn't particularly tasty. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the delectable version of fragaria vesca, Swanton's Jim Cochran grew tiny fraises des bois years ago after requests from chefs but soon realized the difficulty of this endeavor. \"They're extremely fragile. You must pick them and sell them the same day,\" he reports. Nevertheless, he's still a bit wistful when it comes to their divine characteristics. \"I've tried 25 different varieties and the fraises des bois are definitely more fragrant,\" says Cochran.\u003c/p>\n\u003cp>Nowadays, avid consumers are most likely to encounter these hard-to-find berries on the menus of upscale chefs. \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a> has served them over the years and on very rare occasions, they have popped up in markets. The best way to taste these wondrous little berries is to \u003ca href=\"http://fraisesdesbois.com/how-to-grow/\" target=\"_blank\">grow them at home\u003c/a>, either in pots or the ground. They don't like full sun and growing them from seedlings is much easier than from seeds. They'll last for years in a garden when propagating with plant division.\u003c/p>\n\u003cp>Breeding strawberries has been called \"a delicate science,\" which is particularly true with those who would love to cross fraises des bois with cultivated strawberries but have been stymied due to a genetic mismatch between the two strains. To the everlasting appreciation of French gourmets, however, a strawberry breeder named \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2008/06/18/AR2008061800816.html\" target=\"_blank\">Jacques Marionnet\u003c/a> cracked the code back in 1990, cross-breeding four heirloom varieties and producing a plant that was richly imbued with methyl anthranilate, the volatile compound that gives fraises des bois their alluring perfume. \u003c/p>\n\u003cfigure id=\"attachment_111173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/mara-des-bois-in-French-market.jpg\" alt=\"Voluptuous mara des bois combine the perfume of fraises des bois but have a larger size and are cultivated in France, where they show up in some farmers markets. They are now available as seedlings for home gardeners in the United States.\" width=\"1920\" height=\"1272\" class=\"size-full wp-image-111173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-1440x954.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-960x636.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Voluptuous mara des bois combine the perfume of fraises des bois but have a larger size and are cultivated in France, where they show up in some farmers markets. They are now available as seedlings for home gardeners in the United States. \u003ccite>(Gabrielle Prisi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marionnet's creation is called \u003ca href=\"http://articles.latimes.com/2011/jun/10/food/la-fo-marketwatch-mara-des-bois-20110610\" target=\"_blank\">mara des bois\u003c/a> and offers a rare balance of sweetness and acidity, delivering the musk of wild strawberries and succulent flesh that spreads across your palate like buttery ambrosia. Mara des bois are smaller, uniformly redder and stubbier than ordinary strawberries and are widely cultivated in France. Unfortunately, they are not grown commercially in the United States since they share some of the challenging characteristics of the best-tasting strawberry varieties like delicacy and low yield. \u003c/p>\n\u003cp>Any \u003ca href=\"http://about-france.com/tourism/french-markets.htm\" target=\"_blank\">habitué of the marchés\u003c/a> (farmers markets) of France might well have snagged baskets of ambrosial mara des bois, which are hard to forget once they hit your nose and mouth. While these berries don't show up in stores, seedlings are now available from commercial nurseries for those who prize taste above all when it comes to strawberries. Like fraises des bois, this fine berry variety will reward those who like \u003ca href=\"https://www.whiteflowerfarm.com/how-to-grow-strawberries\" target=\"_blank\">fiddling in the garden\u003c/a> and can last for years through plant division. \u003c/p>\n\u003cp>Clearly, interest in ingredients that taste great is on the upswing in the Bay Area. In fact, the Driscoll's folks are seeing greater willingness among consumers to pay for super-premium strawberry varieties so it's not a stretch to say that more nectarous berries are in our future.\u003c/p>\n\u003cfigure id=\"attachment_111172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/jam-jars.jpg\" alt=\"Swanton Berry Farm produces jam made from its fantastic fruit, which is often available at its farmers market stands.\" width=\"1920\" height=\"1388\" class=\"size-full wp-image-111172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-768x555.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-1440x1041.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-1180x853.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Swanton Berry Farm produces jam made from its fantastic fruit, which is often available at its farmers market stands. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.swantonberryfarm.com\" target=\"_blank\">\u003cstrong>Swanton Berry Farm\u003c/strong>\u003c/a>\u003cbr>\nFarm stand: 25 Swanton Rd., Davenport, CA 95017 [\u003ca href=\"https://goo.gl/pnPPy8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOpen daily, 8am-7pm\u003cbr>\nCoastways Ranch u-pick: 640 Highway 1, Pescadero, CA 94060 \u003ca href=\"https://goo.gl/RRe5II\" target=\"_blank\">[Map\u003c/a>]\u003cbr>\nOpen Fri-Sun, 10am-5pm\u003cbr>\nAvailable: Monterey Market, Berkeley; Rainbow Grocery, San Francisco; New Leaf Market, Santa Cruz; and some Whole Foods Markets\u003cbr>\nFarmers markets: Noe Valley (Saturday); Ferry Plaza (Saturday); Berkeley (Tuesday, Saturday); Marin (Thursday, Sunday); Menlo Park (Sunday); Santa Cruz (Wednesday); Aptos/Cabrillo College (Saturday)\u003c/p>\n\u003cp>\u003ca href=\"http://www.greenoakswedding.com/\" target=\"_blank\">\u003cstrong>Green Oaks Creek Farm\u003c/strong>\u003c/a>\u003cbr>\n2060 CA-1, Pescadero, CA 94060\u003cbr>\nTel: (650) 879-1009\u003cbr>\nFarmers markets: Palo Alto (Saturday); San Francisco/Mission Bay (Wednesday)\u003c/p>\n\u003cp>\u003cstrong>Find seeds & seedlings of fraises des bois:\u003c/strong>\u003cbr>\n\u003ca href=\"http://fraisesdesbois.com/\" target=\"_blank\">The Strawberry Store\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Find seedlings of mara des bois:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.noursefarms.com/strawberry-plants/mara-des-bois/\" target=\"_blank\">Nourse Farms\u003c/a>\u003cbr>\n\u003ca href=\"http://www.whiteflowerfarm.com/29205-product.html\" target=\"_blank\">White Flower Farm\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Find seedlings of wild strawberries native to region:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mountainwatch.org/mission-blue-nursery/\" target=\"_blank\">Mission Blue Nursery\u003c/a>\u003cbr>\n3401 Bayshore Blvd., Brisbane, CA 94005 [\u003ca href=\"https://goo.gl/AFXrFI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nQuarterly plant sales or by appointment\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide: Some of the Best Things to Eat at Outside Lands 2016",
"title": "Guide: Some of the Best Things to Eat at Outside Lands 2016",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sure, the main attraction at a music festival is generally the music -- and this year's \u003ca href=\"http://www.sfoutsidelands.com\" target=\"_blank\">Outside Lands\u003c/a>, with headliners Radiohead, LCD Soundsystem, and Lionel Richie, promises plenty. But let's be real, this is San Francisco. Food -- from corn dogs to a gourmet five-course feast -- is nearly always going to edge its way to center stage. Outside Lands, now in its eighth year, is probably the best example of this: What began as a few Willy Wonka-esque areas devoted to chocolate, beer and bacon has grown over the past few years into a full-blown smorgasbord of culinary hedonism: Liquid nitrogen-dipped ice cream tacos? A thin-crust pizza the size of your torso? Fresh Maine lobster roll and a $25 pour of sauvignon blanc? Right this way.\u003c/p>\n\u003cp>We here at Bay Area Bites sacrificed our stomachs on the first day of the fest to try as many options as possible -- with an emphasis on the newcomers. It's a tough job, but somebody's gotta do it. Here's the best of the best.\u003c/p>\n\u003cp>\u003cstrong>Best way to fight the cold (or a hangover): \u003ca href=\"http://www.itaniramen.com\" target=\"_blank\">Itani Ramen\u003c/a>, $13\u003c/strong>\u003cbr>\nNew to the festival this year, this Oakland ramen shop is the brainchild of chef/namesake Kyle Itani, who happily explained how he had rigged his usual ramen recipe for a festival environment: by portioning out individual servings of fresh noodles, shocking them in ice water, and packaging them with toppings -- corn, green onion, nori -- before adding them to one of two broths, steaming behind him in 12-quart pots. The buttery shoyu (pork broth) option comes with chicken soboro (savory ground chicken), bamboo shoots, and bean sprouts; it was perfectly rich without being overwhelming salty. The veggie option was a thinner yet smokier miso broth, with a generous serving of spinach and the addition of chili oil. Only thing missing? No marinated soft-boiled eggs. Itani said they were working on it.\u003c/p>\n\u003cfigure id=\"attachment_111268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111268\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ramen-veg.jpg\" alt=\"Itani Miso Veggie Ramen \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Itani Miso Veggie Ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111267\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ramen-chix.jpg\" alt=\"Shoyu Butter Chicken Ramen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoyu Butter Chicken Ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best deli sandwich: \u003ca href=\"http://www.jtomatoes.com/splitpea.htm\" target=\"_blank\">Split Pea Seduction\u003c/a> Rotisserie-Grilled Puerto Rican Pork, $14\u003c/strong>\u003cbr>\nYou can generally tell you're in for a good sandwich when you got to a stand by following your nose. This sandwich called to us from the fragrantly smoking rotisserie pit directly adjacent to the stand, and the finished product did not disappoint -- arugula, heirloom tomato slices, and a swipe of citrusy mayo across a chewy french roll from local \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">Panorama bakery\u003c/a>. Other options include a shaken stone fruit salad and, obviously, generous portions of hot split pea soup. Overall, one of the few places I actually saw green things on a menu.\u003c/p>\n\u003cfigure id=\"attachment_111280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111280\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-sandwich.jpg\" alt=\"Rotisserie Grilled Puerto Rican Pork\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rotisserie Grilled Puerto Rican Pork \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111271\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-roasting-spit.jpg\" alt=\"Grilling the Puerto Rican Pork on the rotisserie at Split Pea Seduction\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilling the Puerto Rican Pork on the rotisserie at Split Pea Seduction \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best family business that's also churning out great munchies: \u003ca href=\"http://www.thefarmerswifesonoma.com/#the-farmers-wife\" target=\"_blank\">The Farmer's Wife\u003c/a> Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich, $12\u003c/strong>\u003cbr>\nAnother local favorite making its Outside Lands debut, this award-winning sandwich stand has become a well-loved staple at farmer's markets around Sonoma County on the strength of its simple pairings of apples, cheeses and meats. It helps that purveyor Kendra Kolling -- who notes with a smile that she can't reveal her secret and almost upsettingly satisfying three-cheese blend; even her employees don't know it -- is actually a farmer's wife: Husband Paul Kolling is the owner of \u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Organics\u003c/a> and the grandson of Nana Mae herself. The apple farm the couple runs in Sebastopol makes them the fourth generation of a farming family; their daughters, who were dunking apples in high-quality caramel nearby, are the fifth. As for the sandwiches: This is stoner food done right. I was surprisingly satisfied by the most simple option, a sliced Gravenstein, perfectly melted cheese and a smear of clover flower honey on a thick slight of toasted organic sourdough, though Kolling also boasts award-winning chorizo and other carnivorous additions.\u003c/p>\n\u003cfigure id=\"attachment_111269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111269\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-cheese-apples.jpg\" alt=\"The Farmer's Wife Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farmer's Wife Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best use of liquid nitrogen: \u003ca href=\"http://www.rockosicecreamtacos.com\" target=\"_blank\">Rocko's Ice Cream Tacos\u003c/a>, $7\u003c/strong>\u003cbr>\nBack for their second year, this food truck serves up the ice cream creations of your childhood dreams. Pick a house-made ice cream flavor -- I went with salted caramel, which was refreshingly not overly sweet -- and the almost too-eager employees at Rocko's will scoop it lovingly into a small waffle taco shell, then dunk it in the dip of your choosing (I went dark chocolate). Then you can opt for a superfluous-seeming sprinkling of nuts or pretzels, and the whole thing is topped off by a blast of liquid nitrogen. For the price, it's a whole lot of youthful fantasy wrapped in a literal chocolate shell. Wish we could pair it with warmer weather, but: This is Outside Lands, friends. No such luck.\u003c/p>\n\u003cfigure id=\"attachment_111275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ice-cream-taco1.jpg\" alt=\"Rocko's Ice Cream Taco\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rocko's Ice Cream Taco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ice-cream-taco.jpg\" alt=\"Rocko's Ice Cream Tacos\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rocko's Ice Cream Tacos dipped in liquid nitrogen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best veggie haven: \u003ca href=\"http://biniskitchen.com\" target=\"_blank\">Bini's Kitchen\u003c/a> Veggie Momos (Nepalese Dumplings), $12 for combo plate\u003c/strong>\u003cbr>\nYet another newcomer to OSL, this longtime favorite at Off the Grid nights had a serious line every time I walked by it, for good reason: Serving up perfectly chewy, savory dumplings (stuffed with either veggies or turkey) topped with creamy tomato-cilantro sauce in generous portions provides a welcome respite from some of the more precious culinary experiences available at Outside Lands: It's homey, solid grub. The veggie dumplings and combination chicken-and-curried rice plate didn't disappoint either.\u003c/p>\n\u003cfigure id=\"attachment_111290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/emma-momos-final.jpg\" alt=\"The turkey dumplings and combination chicken-and-curried rice plate.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The veggie dumplings and combination chicken-and-curried rice plate. \u003ccite>(Emma Silvers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best late-night sugar boost: \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a> Hot Chocolate with Homemade Marshmallows, $7\u003c/strong>\u003cbr>\nWhen you've reached the point in the evening when only a superhuman combination of sugar and a hit of caffeine will keep you going, don't mess with success: Charles Chocolates' crazy-indulgent cup of hot cocoa can feel like actual medicine, with the added bonus of being a hot thing to hold when you can't feel your hands anymore (love you, San Francisco summer!). If you'd rather take said medication in solid form, their fudge brownies never hurt anyone.\u003c/p>\n\u003cfigure id=\"attachment_111293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111293\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/hot-chocolate-charles1.jpg\" alt=\"Charles Chocolates hot chocolate with homemade marshmallows\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates hot chocolate with homemade marshmallows\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best splurge: \u003ca href=\"http://woodhousefish.com\" target=\"_blank\">Woodhouse Fish Co.\u003c/a> Lobster Roll, $22\u003c/strong>\u003cbr>\nLong gone are the days when \"festival food\" meant fried things on sticks -- and it seems the pendulum has swung in the opposite direction. If you're going to be annoyed every time you see a gourmet, exorbitant charcuterie plate and wine pairing at Outside Lands, you should probably just stay home. That said, of the indulgences that the $15-and-up category has to offer, the lobster roll from SF's own Woodhouse was the closest thing to self-justifying. Fresh-tasting Maine lobster meat mingled with a light lemon aioli, chives, and a surprising crunch of celery, all stuffed into a thick slab of Texas toast cooked on the griddle with clarified butter. One complaint: For how hyped this year's new \"Outside Clams\" area was in press materials, I was expecting a sign, at least. Just look for Wine Lands, and then follow the sound of people happily slurping barbecued oysters nearby.\u003c/p>\n\u003cfigure id=\"attachment_111270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111270\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/lobster-roll.jpg\" alt=\"Woodhouse Fish Co. Lobster Roll\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Woodhouse Fish Co. Lobster Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/woodhouse-fish.jpg\" alt=\"Outside Clams - Woodhouse Fish Co.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Clams - Woodhouse Fish Co. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best antidote for one many cocktails: \u003ca href=\"http://spicypie.com\" target=\"_blank\">Spicy Pie\u003c/a>, any kind of slice\u003c/strong>, $7\u003cbr>\nDon't get me wrong, we were stoked to see Mozzeria -- the wood-fired Neopolitan pizza that's been winning San Francisco over since 2011 -- making its first festival appearance. But when it comes to balancing out a night of questionable choices before you begin the trek home, there's really nothing like a giant, perfectly foldable slice of pizza from the veterans at Spicy Pie. Cheese, jalapeno-and-pepperoni, you can't go wrong. Do note: a strong urge to nap may follow immediately after.\u003c/p>\n\u003cfigure id=\"attachment_111273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pizza-spicy-pie.jpg\" alt=\"Spicy Pie ginormous slice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Pie ginormous slice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111272\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pizza-spicy-pie-slice.jpg\" alt=\"Essential to fold the Spicy Pie slice New York-style to eat it.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Essential to fold the Spicy Pie slice New York-style to eat it. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "We here at Bay Area Bites sacrificed our stomachs on the first day of the fest to try as many options as possible -- with an emphasis on the newcomers. It's a tough job, but somebody's gotta do it. Here's the best of the best. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, the main attraction at a music festival is generally the music -- and this year's \u003ca href=\"http://www.sfoutsidelands.com\" target=\"_blank\">Outside Lands\u003c/a>, with headliners Radiohead, LCD Soundsystem, and Lionel Richie, promises plenty. But let's be real, this is San Francisco. Food -- from corn dogs to a gourmet five-course feast -- is nearly always going to edge its way to center stage. Outside Lands, now in its eighth year, is probably the best example of this: What began as a few Willy Wonka-esque areas devoted to chocolate, beer and bacon has grown over the past few years into a full-blown smorgasbord of culinary hedonism: Liquid nitrogen-dipped ice cream tacos? A thin-crust pizza the size of your torso? Fresh Maine lobster roll and a $25 pour of sauvignon blanc? Right this way.\u003c/p>\n\u003cp>We here at Bay Area Bites sacrificed our stomachs on the first day of the fest to try as many options as possible -- with an emphasis on the newcomers. It's a tough job, but somebody's gotta do it. Here's the best of the best.\u003c/p>\n\u003cp>\u003cstrong>Best way to fight the cold (or a hangover): \u003ca href=\"http://www.itaniramen.com\" target=\"_blank\">Itani Ramen\u003c/a>, $13\u003c/strong>\u003cbr>\nNew to the festival this year, this Oakland ramen shop is the brainchild of chef/namesake Kyle Itani, who happily explained how he had rigged his usual ramen recipe for a festival environment: by portioning out individual servings of fresh noodles, shocking them in ice water, and packaging them with toppings -- corn, green onion, nori -- before adding them to one of two broths, steaming behind him in 12-quart pots. The buttery shoyu (pork broth) option comes with chicken soboro (savory ground chicken), bamboo shoots, and bean sprouts; it was perfectly rich without being overwhelming salty. The veggie option was a thinner yet smokier miso broth, with a generous serving of spinach and the addition of chili oil. Only thing missing? No marinated soft-boiled eggs. Itani said they were working on it.\u003c/p>\n\u003cfigure id=\"attachment_111268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111268\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ramen-veg.jpg\" alt=\"Itani Miso Veggie Ramen \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Itani Miso Veggie Ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111267\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ramen-chix.jpg\" alt=\"Shoyu Butter Chicken Ramen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoyu Butter Chicken Ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best deli sandwich: \u003ca href=\"http://www.jtomatoes.com/splitpea.htm\" target=\"_blank\">Split Pea Seduction\u003c/a> Rotisserie-Grilled Puerto Rican Pork, $14\u003c/strong>\u003cbr>\nYou can generally tell you're in for a good sandwich when you got to a stand by following your nose. This sandwich called to us from the fragrantly smoking rotisserie pit directly adjacent to the stand, and the finished product did not disappoint -- arugula, heirloom tomato slices, and a swipe of citrusy mayo across a chewy french roll from local \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">Panorama bakery\u003c/a>. Other options include a shaken stone fruit salad and, obviously, generous portions of hot split pea soup. Overall, one of the few places I actually saw green things on a menu.\u003c/p>\n\u003cfigure id=\"attachment_111280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111280\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-sandwich.jpg\" alt=\"Rotisserie Grilled Puerto Rican Pork\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rotisserie Grilled Puerto Rican Pork \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111271\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-roasting-spit.jpg\" alt=\"Grilling the Puerto Rican Pork on the rotisserie at Split Pea Seduction\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilling the Puerto Rican Pork on the rotisserie at Split Pea Seduction \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best family business that's also churning out great munchies: \u003ca href=\"http://www.thefarmerswifesonoma.com/#the-farmers-wife\" target=\"_blank\">The Farmer's Wife\u003c/a> Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich, $12\u003c/strong>\u003cbr>\nAnother local favorite making its Outside Lands debut, this award-winning sandwich stand has become a well-loved staple at farmer's markets around Sonoma County on the strength of its simple pairings of apples, cheeses and meats. It helps that purveyor Kendra Kolling -- who notes with a smile that she can't reveal her secret and almost upsettingly satisfying three-cheese blend; even her employees don't know it -- is actually a farmer's wife: Husband Paul Kolling is the owner of \u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Organics\u003c/a> and the grandson of Nana Mae herself. The apple farm the couple runs in Sebastopol makes them the fourth generation of a farming family; their daughters, who were dunking apples in high-quality caramel nearby, are the fifth. As for the sandwiches: This is stoner food done right. I was surprisingly satisfied by the most simple option, a sliced Gravenstein, perfectly melted cheese and a smear of clover flower honey on a thick slight of toasted organic sourdough, though Kolling also boasts award-winning chorizo and other carnivorous additions.\u003c/p>\n\u003cfigure id=\"attachment_111269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111269\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-cheese-apples.jpg\" alt=\"The Farmer's Wife Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farmer's Wife Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best use of liquid nitrogen: \u003ca href=\"http://www.rockosicecreamtacos.com\" target=\"_blank\">Rocko's Ice Cream Tacos\u003c/a>, $7\u003c/strong>\u003cbr>\nBack for their second year, this food truck serves up the ice cream creations of your childhood dreams. Pick a house-made ice cream flavor -- I went with salted caramel, which was refreshingly not overly sweet -- and the almost too-eager employees at Rocko's will scoop it lovingly into a small waffle taco shell, then dunk it in the dip of your choosing (I went dark chocolate). Then you can opt for a superfluous-seeming sprinkling of nuts or pretzels, and the whole thing is topped off by a blast of liquid nitrogen. For the price, it's a whole lot of youthful fantasy wrapped in a literal chocolate shell. Wish we could pair it with warmer weather, but: This is Outside Lands, friends. No such luck.\u003c/p>\n\u003cfigure id=\"attachment_111275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ice-cream-taco1.jpg\" alt=\"Rocko's Ice Cream Taco\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rocko's Ice Cream Taco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ice-cream-taco.jpg\" alt=\"Rocko's Ice Cream Tacos\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rocko's Ice Cream Tacos dipped in liquid nitrogen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best veggie haven: \u003ca href=\"http://biniskitchen.com\" target=\"_blank\">Bini's Kitchen\u003c/a> Veggie Momos (Nepalese Dumplings), $12 for combo plate\u003c/strong>\u003cbr>\nYet another newcomer to OSL, this longtime favorite at Off the Grid nights had a serious line every time I walked by it, for good reason: Serving up perfectly chewy, savory dumplings (stuffed with either veggies or turkey) topped with creamy tomato-cilantro sauce in generous portions provides a welcome respite from some of the more precious culinary experiences available at Outside Lands: It's homey, solid grub. The veggie dumplings and combination chicken-and-curried rice plate didn't disappoint either.\u003c/p>\n\u003cfigure id=\"attachment_111290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/emma-momos-final.jpg\" alt=\"The turkey dumplings and combination chicken-and-curried rice plate.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The veggie dumplings and combination chicken-and-curried rice plate. \u003ccite>(Emma Silvers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best late-night sugar boost: \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a> Hot Chocolate with Homemade Marshmallows, $7\u003c/strong>\u003cbr>\nWhen you've reached the point in the evening when only a superhuman combination of sugar and a hit of caffeine will keep you going, don't mess with success: Charles Chocolates' crazy-indulgent cup of hot cocoa can feel like actual medicine, with the added bonus of being a hot thing to hold when you can't feel your hands anymore (love you, San Francisco summer!). If you'd rather take said medication in solid form, their fudge brownies never hurt anyone.\u003c/p>\n\u003cfigure id=\"attachment_111293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111293\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/hot-chocolate-charles1.jpg\" alt=\"Charles Chocolates hot chocolate with homemade marshmallows\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates hot chocolate with homemade marshmallows\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best splurge: \u003ca href=\"http://woodhousefish.com\" target=\"_blank\">Woodhouse Fish Co.\u003c/a> Lobster Roll, $22\u003c/strong>\u003cbr>\nLong gone are the days when \"festival food\" meant fried things on sticks -- and it seems the pendulum has swung in the opposite direction. If you're going to be annoyed every time you see a gourmet, exorbitant charcuterie plate and wine pairing at Outside Lands, you should probably just stay home. That said, of the indulgences that the $15-and-up category has to offer, the lobster roll from SF's own Woodhouse was the closest thing to self-justifying. Fresh-tasting Maine lobster meat mingled with a light lemon aioli, chives, and a surprising crunch of celery, all stuffed into a thick slab of Texas toast cooked on the griddle with clarified butter. One complaint: For how hyped this year's new \"Outside Clams\" area was in press materials, I was expecting a sign, at least. Just look for Wine Lands, and then follow the sound of people happily slurping barbecued oysters nearby.\u003c/p>\n\u003cfigure id=\"attachment_111270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111270\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/lobster-roll.jpg\" alt=\"Woodhouse Fish Co. Lobster Roll\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Woodhouse Fish Co. Lobster Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/woodhouse-fish.jpg\" alt=\"Outside Clams - Woodhouse Fish Co.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Clams - Woodhouse Fish Co. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best antidote for one many cocktails: \u003ca href=\"http://spicypie.com\" target=\"_blank\">Spicy Pie\u003c/a>, any kind of slice\u003c/strong>, $7\u003cbr>\nDon't get me wrong, we were stoked to see Mozzeria -- the wood-fired Neopolitan pizza that's been winning San Francisco over since 2011 -- making its first festival appearance. But when it comes to balancing out a night of questionable choices before you begin the trek home, there's really nothing like a giant, perfectly foldable slice of pizza from the veterans at Spicy Pie. Cheese, jalapeno-and-pepperoni, you can't go wrong. Do note: a strong urge to nap may follow immediately after.\u003c/p>\n\u003cfigure id=\"attachment_111273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pizza-spicy-pie.jpg\" alt=\"Spicy Pie ginormous slice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Pie ginormous slice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111272\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pizza-spicy-pie-slice.jpg\" alt=\"Essential to fold the Spicy Pie slice New York-style to eat it.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Essential to fold the Spicy Pie slice New York-style to eat it. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 5 Popular Thai Restaurants South of San Francisco",
"title": "Bay Area Bites Guide to 5 Popular Thai Restaurants South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The bold and unique flavors of Thai cuisine make it an adventurous yet thoroughly enjoyable dining option. Dishes can be light and simple such as Pork Larb served in crisp lettuce cups or they can be a carefully balanced marriage of flavors as with a great Pad Thai. That balance of contrasting flavors is what makes Thai food such a delicious cuisine: a fiery curry tamed by the sweetness of creamy coconut milk or brightened up with the zing of a lime and Thai basil. With the Bay Area being home to so many diverse cultures and flavors, of course great Thai restaurants abound. Here are five popular Thai restaurants south of San Francisco. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Tee Nee Thai\u003c/h2>\n\u003cfigure id=\"attachment_111211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThaiTantic.jpg\" alt=\"The Thai-tanic eggplant at Tee Nee Thai Cuisine in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Thai-tanic eggplant at Tee Nee Thai Cuisine in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tee Nee Thai is regularly selected as the best Thai restaurant in Silicon Valley for its menu of Thai staples served in an elegantly decorated setting. The menu features familiar dishes such as Tom Ka Gai soup, Pad Thai and Pad See Ewe. However, do be sure to try house specials such as the Thai-tanic eggplant with tender chunks of eggplant, sweet pieces of pineapple, and cashews in a coconut chili sauce. Also worth enjoying is the Tamarind Duck with rich pieces of roasted duck that have been deep-fried for perfectly crisp skin and then tossed with pineapple and vegetables in a sweet and tangy tamarind sauce. The restaurant serves an extensive menu of hard-to-find beers which will delight any beer aficionado.\u003c/p>\n\u003cfigure id=\"attachment_111210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThaiDuck.jpg\" alt=\"The Tamarind Glazed Duck at Tee Nee Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tamarind Glazed Duck at Tee Nee Thai Cuisine \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThai.jpg\" alt=\"Inside Tee Nee Thai Cuisine in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111209\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tee Nee Thai Cuisine in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.teeneethaisanjose.com/\" target=\"_blank\">\u003cb>Tee Nee Thai\u003c/b>\u003c/a>\u003cbr>\n1423 The Alameda [\u003ca href=\"https://goo.gl/Jnijh2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95126\u003cbr>\nPh: (408) 947-7927\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm and 5-9:30pm; Fri 11:30am-2:30pm and 5-10pm; Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TeeNeeThaiSanJose/?fref=ts\" target=\"_blank\">Tee Nee Thai \u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Bangkok Bay Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBayPumpkin.jpg\" alt=\"A pumpkin curry with chicken and steamed rice at Bangkok Bay Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pumpkin curry with chicken and steamed rice at Bangkok Bay Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned restaurant has been a local favorite since 1993, and serves an inexpensive menu of Thai dishes in a comfortable setting. For those who want to enjoy a lighter dish while still experiencing the unique flavors of Thai cuisine, the Mango Salad with grilled prawns, mango, fresh herbs and roasted coconut tossed in spicy lime dressing, is a perfect option. For a heartier dish, the Roasted Pumpkin Curry is a delicious balance of sweet coconut milk and thai chili with tender chunks of red pumpkin, bell peppers and sweet basil.\u003c/p>\n\u003cfigure id=\"attachment_111198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBayMangoSalad.jpg\" alt=\"A mango salad with prawns at Bangkok Bay Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Mango Salad with prawns at Bangkok Bay Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBay.jpg\" alt=\"Inside Bangkok Bay Thai Cuisine in Redwood City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bangkok Bay Thai Cuisine in Redwood City. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bangkokbay.com/\" target=\"_blank\">\u003cb>Bangkok Bay Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n825 El Camino Real [\u003ca href=\"https://goo.gl/u9X9xe\" target=\"_blank\">map\u003c/a>]\u003cbr>\nRedwood City, CA 94063\u003cbr>\nPh: 650) 365-5369\u003cbr>\nHours: Mon-Fri 11am-2:30pm and 5-9pm; Sat-Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BangkokBay/?fref=ts\" target=\"_blank\">Bangkok Bay Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Sweet Basil Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111207\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasilFreshRolls.jpg\" alt=\"Fresh Spring Rolls with a sweet and spicy peanut sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Spring Rolls with a sweet and spicy peanut sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This hidden gem tucked away in a residential shopping center along the edge of the San Francisco Bay in Foster City, is regularly recognized by the Michelin Guide and Zagat for its delicious menu of Thai specialties. The dark wood tables, colorful light fixtures and artfully plated dishes contribute to the modern decor at Bangkok Bay Thai Cuisine. Even the appetizers are given a creative touch, such as the Fresh Spring Rolls are presented atop a sweet and slightly spicy peanut sauce garnished with a colorful lily flower. Seafood lovers will enjoy the Foster City Sea Curry which features a medley of seafood and fried eggplant in a beautifully fragrant coconut curry sauce seasoned with kaffir lime leaves.\u003c/p>\n\u003cfigure id=\"attachment_111208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasilSeafoodCurry.jpg\" alt=\"The Foster City Sea Curry at Sweet Basil Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111208\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Foster City Sea Curry at Sweet Basil Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasil.jpg\" alt=\"Inside Sweet Basil Thai Cuisine in Foster City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111206\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sweet Basil Thai Cuisine in Foster City \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sweetbasilthai.net/\" target=\"_blank\">\u003cb>Sweet Basil Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n1473 Beach Park Blvd. [\u003ca href=\"https://goo.gl/rPN8N3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nFoster City, CA 94404\u003cbr>\nPh: (650) 212-5788\u003cbr>\nHours: Mon-Fri 11am-2pm and 5-9pm; Sat-Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Sweetbasilfoster/?fref=ts\" target=\"_blank\">Sweet Basil Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Shana Thai Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_111204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaPineapple.jpg\" alt=\"Pineapple fried rice served in a pineapple at Shana Thai.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pineapple fried rice served in a pineapple at Shana Thai. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This popular Thai restaurant, a stone's throw away from the bustling dining scene of downtown Mountain View, serves a menu of crowd-pleasing Thai dishes in a romantic setting. While you look over the menu, try one of the restaurant’s tropical soju cocktails or a sweet Thai iced tea. Enjoyable as both a side dish or main entree, the Pineapple Fried Rice is presented in a hollowed out pineapple half and features savory fried rice studded with juicy bites of pineapple and sweet raisins. Those who avoid spicy foods will enjoy Shana Thai’s Pad Thai with tender chunks of chicken and flat noodles in a delightful sweet and tangy sauce, garnished with crunchy peanuts for a pop of flavor and texture.\u003c/p>\n\u003cfigure id=\"attachment_111203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaPadThai.jpg\" alt=\"The Pad Thai at Shana Thai in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pad Thai at Shana Thai in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaThai.jpg\" alt=\"Inside Shana Thai in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Shana Thai in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.shanathai.com/\" target=\"_blank\">\u003cb>Shana Thai Restaurant\u003c/b>\u003c/a>\u003cbr>\n311 Moffett Blvd. [\u003ca href=\"https://goo.gl/9hR8FG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 940-9990\u003cbr>\nHours: Mon-Sun 11am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/shanathai/\" target=\"_blank\">Shana Thai Restaurant \u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Dusita Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaKaoSoy.jpg\" alt=\"Dusita’s Kao Soy featuring eggs noodles and chicken in a red and yellow curry sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dusita’s Kao Soy featuring eggs noodles and chicken in a red and yellow curry sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like many popular restaurants in this neighborhood, Dusita Thai Cuisine is nestled among other restaurants serving various ethnic cuisines in small shopping mall along El Camino Real. The restaurant’s authentic Thai dishes are big on flavor but also spice, so be warned if you are new to Thai cuisine or sensitive to heat. Those who do enjoy spicy food should try Dusita’s Angry Pork featuring stir-fried pork with bell peppers and basil in a red curry. Green peppercorns, ginger and lime provide a tangy bite to the fiery dish while coconut milk adds to touch of sweetness. On the less spicy side of things, the popular Kao Soy Chicken features tender bites of chicken and fresh egg noodles simmered in a silky smooth red & yellow curry sauce, sweetened with coconut milk. A cold, crisp Chang beer or a sweet and smoky Thai iced tea are a delicious way to tame the heat if things get too intense.\u003c/p>\n\u003cfigure id=\"attachment_111200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaAngryPork.jpg\" alt=\"A fiery dish of Dusita’s Angry Pork.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fiery dish of Dusita’s Angry Pork. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaThai.jpg\" alt=\"Inside Dusita Thai Cuisine in Santa Clara.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Dusita Thai Cuisine in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dusita-thai-cuisine-santa-clara\" target=\"_blank\">\u003cb>Dusita Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n2325 El Camino Real [\u003ca href=\"https://goo.gl/CEfrK3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95050\u003cbr>\nPh: (408) 247-5199\u003cbr>\nHours: Mon-Fri 10am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Dusita-Thai-Cuisine/111382215561697?fref=ts\" target=\"_blank\">Dusita Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "With the Bay Area being home to so many diverse cultures and flavors, of course great Thai restaurants abound. Here are five popular Thai restaurants south of San Francisco. If we missed your favorite please be sure to share it in the comments.",
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"description": "With the Bay Area being home to so many diverse cultures and flavors, of course great Thai restaurants abound. Here are five popular Thai restaurants south of San Francisco. If we missed your favorite please be sure to share it in the comments.",
"title": "Bay Area Bites Guide to 5 Popular Thai Restaurants South of San Francisco | KQED",
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"headline": "Bay Area Bites Guide to 5 Popular Thai Restaurants South of San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The bold and unique flavors of Thai cuisine make it an adventurous yet thoroughly enjoyable dining option. Dishes can be light and simple such as Pork Larb served in crisp lettuce cups or they can be a carefully balanced marriage of flavors as with a great Pad Thai. That balance of contrasting flavors is what makes Thai food such a delicious cuisine: a fiery curry tamed by the sweetness of creamy coconut milk or brightened up with the zing of a lime and Thai basil. With the Bay Area being home to so many diverse cultures and flavors, of course great Thai restaurants abound. Here are five popular Thai restaurants south of San Francisco. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Tee Nee Thai\u003c/h2>\n\u003cfigure id=\"attachment_111211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThaiTantic.jpg\" alt=\"The Thai-tanic eggplant at Tee Nee Thai Cuisine in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Thai-tanic eggplant at Tee Nee Thai Cuisine in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tee Nee Thai is regularly selected as the best Thai restaurant in Silicon Valley for its menu of Thai staples served in an elegantly decorated setting. The menu features familiar dishes such as Tom Ka Gai soup, Pad Thai and Pad See Ewe. However, do be sure to try house specials such as the Thai-tanic eggplant with tender chunks of eggplant, sweet pieces of pineapple, and cashews in a coconut chili sauce. Also worth enjoying is the Tamarind Duck with rich pieces of roasted duck that have been deep-fried for perfectly crisp skin and then tossed with pineapple and vegetables in a sweet and tangy tamarind sauce. The restaurant serves an extensive menu of hard-to-find beers which will delight any beer aficionado.\u003c/p>\n\u003cfigure id=\"attachment_111210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThaiDuck.jpg\" alt=\"The Tamarind Glazed Duck at Tee Nee Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tamarind Glazed Duck at Tee Nee Thai Cuisine \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThai.jpg\" alt=\"Inside Tee Nee Thai Cuisine in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111209\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tee Nee Thai Cuisine in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.teeneethaisanjose.com/\" target=\"_blank\">\u003cb>Tee Nee Thai\u003c/b>\u003c/a>\u003cbr>\n1423 The Alameda [\u003ca href=\"https://goo.gl/Jnijh2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95126\u003cbr>\nPh: (408) 947-7927\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm and 5-9:30pm; Fri 11:30am-2:30pm and 5-10pm; Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TeeNeeThaiSanJose/?fref=ts\" target=\"_blank\">Tee Nee Thai \u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Bangkok Bay Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBayPumpkin.jpg\" alt=\"A pumpkin curry with chicken and steamed rice at Bangkok Bay Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pumpkin curry with chicken and steamed rice at Bangkok Bay Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned restaurant has been a local favorite since 1993, and serves an inexpensive menu of Thai dishes in a comfortable setting. For those who want to enjoy a lighter dish while still experiencing the unique flavors of Thai cuisine, the Mango Salad with grilled prawns, mango, fresh herbs and roasted coconut tossed in spicy lime dressing, is a perfect option. For a heartier dish, the Roasted Pumpkin Curry is a delicious balance of sweet coconut milk and thai chili with tender chunks of red pumpkin, bell peppers and sweet basil.\u003c/p>\n\u003cfigure id=\"attachment_111198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBayMangoSalad.jpg\" alt=\"A mango salad with prawns at Bangkok Bay Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Mango Salad with prawns at Bangkok Bay Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBay.jpg\" alt=\"Inside Bangkok Bay Thai Cuisine in Redwood City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bangkok Bay Thai Cuisine in Redwood City. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bangkokbay.com/\" target=\"_blank\">\u003cb>Bangkok Bay Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n825 El Camino Real [\u003ca href=\"https://goo.gl/u9X9xe\" target=\"_blank\">map\u003c/a>]\u003cbr>\nRedwood City, CA 94063\u003cbr>\nPh: 650) 365-5369\u003cbr>\nHours: Mon-Fri 11am-2:30pm and 5-9pm; Sat-Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BangkokBay/?fref=ts\" target=\"_blank\">Bangkok Bay Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Sweet Basil Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111207\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasilFreshRolls.jpg\" alt=\"Fresh Spring Rolls with a sweet and spicy peanut sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Spring Rolls with a sweet and spicy peanut sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This hidden gem tucked away in a residential shopping center along the edge of the San Francisco Bay in Foster City, is regularly recognized by the Michelin Guide and Zagat for its delicious menu of Thai specialties. The dark wood tables, colorful light fixtures and artfully plated dishes contribute to the modern decor at Bangkok Bay Thai Cuisine. Even the appetizers are given a creative touch, such as the Fresh Spring Rolls are presented atop a sweet and slightly spicy peanut sauce garnished with a colorful lily flower. Seafood lovers will enjoy the Foster City Sea Curry which features a medley of seafood and fried eggplant in a beautifully fragrant coconut curry sauce seasoned with kaffir lime leaves.\u003c/p>\n\u003cfigure id=\"attachment_111208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasilSeafoodCurry.jpg\" alt=\"The Foster City Sea Curry at Sweet Basil Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111208\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Foster City Sea Curry at Sweet Basil Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasil.jpg\" alt=\"Inside Sweet Basil Thai Cuisine in Foster City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111206\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sweet Basil Thai Cuisine in Foster City \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sweetbasilthai.net/\" target=\"_blank\">\u003cb>Sweet Basil Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n1473 Beach Park Blvd. [\u003ca href=\"https://goo.gl/rPN8N3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nFoster City, CA 94404\u003cbr>\nPh: (650) 212-5788\u003cbr>\nHours: Mon-Fri 11am-2pm and 5-9pm; Sat-Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Sweetbasilfoster/?fref=ts\" target=\"_blank\">Sweet Basil Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Shana Thai Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_111204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaPineapple.jpg\" alt=\"Pineapple fried rice served in a pineapple at Shana Thai.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pineapple fried rice served in a pineapple at Shana Thai. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This popular Thai restaurant, a stone's throw away from the bustling dining scene of downtown Mountain View, serves a menu of crowd-pleasing Thai dishes in a romantic setting. While you look over the menu, try one of the restaurant’s tropical soju cocktails or a sweet Thai iced tea. Enjoyable as both a side dish or main entree, the Pineapple Fried Rice is presented in a hollowed out pineapple half and features savory fried rice studded with juicy bites of pineapple and sweet raisins. Those who avoid spicy foods will enjoy Shana Thai’s Pad Thai with tender chunks of chicken and flat noodles in a delightful sweet and tangy sauce, garnished with crunchy peanuts for a pop of flavor and texture.\u003c/p>\n\u003cfigure id=\"attachment_111203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaPadThai.jpg\" alt=\"The Pad Thai at Shana Thai in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pad Thai at Shana Thai in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaThai.jpg\" alt=\"Inside Shana Thai in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Shana Thai in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.shanathai.com/\" target=\"_blank\">\u003cb>Shana Thai Restaurant\u003c/b>\u003c/a>\u003cbr>\n311 Moffett Blvd. [\u003ca href=\"https://goo.gl/9hR8FG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 940-9990\u003cbr>\nHours: Mon-Sun 11am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/shanathai/\" target=\"_blank\">Shana Thai Restaurant \u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Dusita Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaKaoSoy.jpg\" alt=\"Dusita’s Kao Soy featuring eggs noodles and chicken in a red and yellow curry sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dusita’s Kao Soy featuring eggs noodles and chicken in a red and yellow curry sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like many popular restaurants in this neighborhood, Dusita Thai Cuisine is nestled among other restaurants serving various ethnic cuisines in small shopping mall along El Camino Real. The restaurant’s authentic Thai dishes are big on flavor but also spice, so be warned if you are new to Thai cuisine or sensitive to heat. Those who do enjoy spicy food should try Dusita’s Angry Pork featuring stir-fried pork with bell peppers and basil in a red curry. Green peppercorns, ginger and lime provide a tangy bite to the fiery dish while coconut milk adds to touch of sweetness. On the less spicy side of things, the popular Kao Soy Chicken features tender bites of chicken and fresh egg noodles simmered in a silky smooth red & yellow curry sauce, sweetened with coconut milk. A cold, crisp Chang beer or a sweet and smoky Thai iced tea are a delicious way to tame the heat if things get too intense.\u003c/p>\n\u003cfigure id=\"attachment_111200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaAngryPork.jpg\" alt=\"A fiery dish of Dusita’s Angry Pork.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fiery dish of Dusita’s Angry Pork. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaThai.jpg\" alt=\"Inside Dusita Thai Cuisine in Santa Clara.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Dusita Thai Cuisine in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dusita-thai-cuisine-santa-clara\" target=\"_blank\">\u003cb>Dusita Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n2325 El Camino Real [\u003ca href=\"https://goo.gl/CEfrK3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95050\u003cbr>\nPh: (408) 247-5199\u003cbr>\nHours: Mon-Fri 10am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Dusita-Thai-Cuisine/111382215561697?fref=ts\" target=\"_blank\">Dusita Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany",
"title": "Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Here in the Bay Area, we appreciate our dosas. You can get them from a cart, from hole in the wall places crowded with families, and from an upscale restaurant beloved by locals \u003ca href=\"http://sf.eater.com/2010/11/9/6710947/dosa-on-fillmore-celebrity-rush\" target=\"_blank\">as well as celebrities \u003c/a>passing through town. It’s simple why the South Indian dish has become so popular. It’s alternately familiar-- “Just try it, it’s like a crepe/injera/pancake,” you might hear a desperate parent coax--while still foreign enough to be novel. After cooking, the batter, a fermented mix of rice and urud dal, becomes both crispy and chewy. It’s served plain and stuffed with a variety of fillings like vegetables and potatoes, making it satisfyingly hearty but lacking the carb overload of similar dishes. It typically comes with sauces and a side of sambar (a vegetable lentil soup). We’ve listed our five favorites in San Francisco, Oakland, Berkeley and Albany, but if we missed your favorite, let us know in the comments.\u003c/p>\n\u003ch2>Dosa\u003c/h2>\n\u003cfigure id=\"attachment_111081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7693.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As you’d expect, the \u003ca href=\"http://www.tablehopper.com/starlet/bill-teds-excellent-indian-food-adventure/\" target=\"_blank\">Keanu-approved\u003c/a> \u003cstrong>Dosa\u003c/strong>--with locations on Fillmore and in the Mission--has an excellent array of dosas to choose from. You could have the lamb one. Or the spicy basil one. Truly, any of the dosas from chef Anjan Mitra would make an excellent meal. But for the peak Dosa experience, get the truffle dosa. It sounds like it might be terrible--when you can get truffle fries at McDonald’s or truffle almonds at Starbucks, is truffle still something to get excited about?--but ends up being an aggressively bold take on the traditional masala potato dosa. It’s huge, with shatteringly crispy edges contrasting with the chewy middle, and filled with mustard seed-flecked potatoes. The application of Italian truffle oil brings out the fermented funkiness of the dosa batter, and while you can definitely taste the truffle, it’s not overpowering. It’s rich, but not in the “doughnut hamburger” kind of way--instead it’s savory, creative and elegant.\u003c/p>\n\u003cfigure id=\"attachment_111080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7683.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dosasf.com/\" target=\"_blank\">\u003cstrong>Dosa\u003c/strong>\u003c/a>\u003cbr>\n995 Valencia St [\u003ca href=\"https://goo.gl/maps/agtiNexXzjK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 642-3672\u003cbr>\nHours: Mon-Fri, 5:30pm-11:30pm; Sat, 11am-3pm and 5:30pm-11pm; Sun, 11am-3pm and 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dosasf/\" target=\"_blank\">DOSA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/dosasf\" target=\"_blank\">@DOSASF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dosasf/\" target=\"_blank\">@dosasf\u003c/a>\u003cbr>\nPrice range: $$-$$$ (Entrees $11-$24)\u003c/p>\n\u003ch2>Udupi Palace\u003c/h2>\n\u003cfigure id=\"attachment_111082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7696.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Udupi Palace\u003c/strong>, from Uday Shetty and chef Prince Baby, is a popular restaurant. It’s popular enough for two locations, in Berkeley and in San Francisco's Mission. It’s so popular that a random Thursday dinner at the San Francisco location required a shivering 20-minute wait outside the crowded restaurant. Once you’re finally in, you skirt groups of families and dates to pick something from the large menu, the bulk of which is made up of dosas and their thicker cousin Uthapam in flavors like spicy cauliflower and hot chili. Dosas are served on huge cafeteria style trays with built in sauce divots to hold the chutneys, which provide an ideal accompaniment to the comically large dosa, each half the size of a super burrito. A spinach and paneer dosa was a refreshing variation on that classic combination, with salty cheese mixing into a flavorful mess of spinach, mustard seeds and onions. It’s comforting, familiar and and rich enough to keep you warm as you trundle off into the 50-degree summer night.\u003c/p>\n\u003cfigure id=\"attachment_111079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/dosa.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.udupipalaceca.com/index.html\" target=\"_blank\">\u003cstrong>Udupi Palace\u003c/strong>\u003c/a>\u003cbr>\n1007 Valencia St [\u003ca href=\"https://goo.gl/maps/K6robg8q7Ez\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 970-8000\u003cbr>\nHours: Sun-Thu, 11:30am-10pm; Fri-Sat, 11:30am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Udupi-Palace-333277190040780/\" target=\"_blank\">Udupi Palace\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cfigure id=\"attachment_111083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7769.jpg\" alt='A fried chicken \"dosawaffle.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken \"dosawaffle.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fusion-y dishes at the colorful, bustling \u003cstrong>Juhu Beach Club\u003c/strong> are the result of chef Preeti Mistry’s creative brain, a mix of traditional Indian benchmarks spiked with French, Bay Area and traditional-Americana touches. One of the dishes that best encapsulates Mistry’s approach is the fried chicken dosawaffle. There are a few dosawaffles on the menu, an inspired mashup of a traditional dosa and Belgian waffle (as they note, it’s a “gluten free diner’s delight”): one served with the traditional potatoes and sambar, and one slathered with Nutella and cardamom whipped cream. But the chicken and waffle version is the most ambitious. The light, crispy sourdough-ish waffle is topped with two gigantic pieces of fried chicken, spicy and tangy from a batter of yogurt, chickpea flour and spices like turmeric and curry powder. Each element, from the fiery maple syrup to the smear of black pepper butter, is well-thought-out, and increases the dish’s salty, sweet and spicy contrast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n5179 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/cg8te6WPR9y\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Mon, closed; Tue-Thu, 5:30-9:30pm; Fri, 11:30am-2pm and 5:30-9:30pm; Sat, 11am-2pm and 5:30-9:30pm; Sun, 11am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub/?fref=ts\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch3>Vik's Chaat & Market\n\u003cfigure id=\"attachment_111084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7820.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003cp>\u003cstrong>Vik's Chaat\u003c/strong>, the cheery West Berkeley cafeteria-style Indian restaurant and grocery store from the Chopra family, is extremely beloved. It’s the kind of place that’s constantly crowded despite its unassuming warehouse location, with stern signs in nearby parking lots informing you that there is “No Vik’s Parking” (and there already is a dedicated lot for customers). Their menu is a large, welcoming collection of chaat classics, including dosas filled with potatoes, mung beans or vegetables. A masala dosa was perfectly crispy, without the midpoint gumminess that can afflict a lesser dosa, and filled with a bright yellow mash of potatoes and colorful vegetables like carrots and peas. It’s pleasantly, mildly spicy, accompanied by a collection of flavorful sauces and a side of hearty sambar.\u003c/p>\n\u003cfigure id=\"attachment_111085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111085\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7825.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\" target=\"_blank\">Vik's Chaat\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Hamro Aangan\u003c/h2>\n\u003cfigure id=\"attachment_111086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7848.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Albany’s \u003cstrong>Hamro Aangan Indo-Nepalese\u003c/strong> is a pretty space, with exposed brick and a huge oil painting of Nepal. The restaurant, from chef and owner Bishnu Bhandari (a former manager at Vik’s Chaat) is a mix of Indian and Nepalese dishes, and they offer two types of dosas as well as Uttappam. A crispy paneer dosa was thankfully restrained, mixing a moderate amount of cheese in with large chunks of well-seasoned vegetables. You’re asked how spicy you want your dosa, but the sauces--a creamy coconut chutney and a scorching chili paste--allow you to ultimately control the spice level, with just a dab of the chili sauce enlivening the dish. A wonderfully earthy sambar was a worthy accompaniment.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_111087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7851.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hamroaangan.com/\" target=\"_blank\">\u003cstrong>Hamro Aangan\u003c/strong>\u003c/a>\u003cbr>\n856 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/2PRrvU4ZWd82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 524-2220\u003cbr>\nHours: Thu-Tue, 11:30am-9pm; Wed, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hamro-Aangan-Indo-Nepalese-Cuisine/105679852813875\" target=\"_blank\">Hamro Aangan - Indo-Nepalese Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/incuisine\" target=\"_blank\">@INcuisine\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"excerpt": "Where to get the best dosas, from a traditional masala dosa to a dosawaffle. ",
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"description": "Where to get the best dosas, from a traditional masala dosa to a dosawaffle. ",
"title": "Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany | KQED",
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"headline": "Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here in the Bay Area, we appreciate our dosas. You can get them from a cart, from hole in the wall places crowded with families, and from an upscale restaurant beloved by locals \u003ca href=\"http://sf.eater.com/2010/11/9/6710947/dosa-on-fillmore-celebrity-rush\" target=\"_blank\">as well as celebrities \u003c/a>passing through town. It’s simple why the South Indian dish has become so popular. It’s alternately familiar-- “Just try it, it’s like a crepe/injera/pancake,” you might hear a desperate parent coax--while still foreign enough to be novel. After cooking, the batter, a fermented mix of rice and urud dal, becomes both crispy and chewy. It’s served plain and stuffed with a variety of fillings like vegetables and potatoes, making it satisfyingly hearty but lacking the carb overload of similar dishes. It typically comes with sauces and a side of sambar (a vegetable lentil soup). We’ve listed our five favorites in San Francisco, Oakland, Berkeley and Albany, but if we missed your favorite, let us know in the comments.\u003c/p>\n\u003ch2>Dosa\u003c/h2>\n\u003cfigure id=\"attachment_111081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7693.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As you’d expect, the \u003ca href=\"http://www.tablehopper.com/starlet/bill-teds-excellent-indian-food-adventure/\" target=\"_blank\">Keanu-approved\u003c/a> \u003cstrong>Dosa\u003c/strong>--with locations on Fillmore and in the Mission--has an excellent array of dosas to choose from. You could have the lamb one. Or the spicy basil one. Truly, any of the dosas from chef Anjan Mitra would make an excellent meal. But for the peak Dosa experience, get the truffle dosa. It sounds like it might be terrible--when you can get truffle fries at McDonald’s or truffle almonds at Starbucks, is truffle still something to get excited about?--but ends up being an aggressively bold take on the traditional masala potato dosa. It’s huge, with shatteringly crispy edges contrasting with the chewy middle, and filled with mustard seed-flecked potatoes. The application of Italian truffle oil brings out the fermented funkiness of the dosa batter, and while you can definitely taste the truffle, it’s not overpowering. It’s rich, but not in the “doughnut hamburger” kind of way--instead it’s savory, creative and elegant.\u003c/p>\n\u003cfigure id=\"attachment_111080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7683.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dosasf.com/\" target=\"_blank\">\u003cstrong>Dosa\u003c/strong>\u003c/a>\u003cbr>\n995 Valencia St [\u003ca href=\"https://goo.gl/maps/agtiNexXzjK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 642-3672\u003cbr>\nHours: Mon-Fri, 5:30pm-11:30pm; Sat, 11am-3pm and 5:30pm-11pm; Sun, 11am-3pm and 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dosasf/\" target=\"_blank\">DOSA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/dosasf\" target=\"_blank\">@DOSASF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dosasf/\" target=\"_blank\">@dosasf\u003c/a>\u003cbr>\nPrice range: $$-$$$ (Entrees $11-$24)\u003c/p>\n\u003ch2>Udupi Palace\u003c/h2>\n\u003cfigure id=\"attachment_111082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7696.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Udupi Palace\u003c/strong>, from Uday Shetty and chef Prince Baby, is a popular restaurant. It’s popular enough for two locations, in Berkeley and in San Francisco's Mission. It’s so popular that a random Thursday dinner at the San Francisco location required a shivering 20-minute wait outside the crowded restaurant. Once you’re finally in, you skirt groups of families and dates to pick something from the large menu, the bulk of which is made up of dosas and their thicker cousin Uthapam in flavors like spicy cauliflower and hot chili. Dosas are served on huge cafeteria style trays with built in sauce divots to hold the chutneys, which provide an ideal accompaniment to the comically large dosa, each half the size of a super burrito. A spinach and paneer dosa was a refreshing variation on that classic combination, with salty cheese mixing into a flavorful mess of spinach, mustard seeds and onions. It’s comforting, familiar and and rich enough to keep you warm as you trundle off into the 50-degree summer night.\u003c/p>\n\u003cfigure id=\"attachment_111079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/dosa.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.udupipalaceca.com/index.html\" target=\"_blank\">\u003cstrong>Udupi Palace\u003c/strong>\u003c/a>\u003cbr>\n1007 Valencia St [\u003ca href=\"https://goo.gl/maps/K6robg8q7Ez\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 970-8000\u003cbr>\nHours: Sun-Thu, 11:30am-10pm; Fri-Sat, 11:30am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Udupi-Palace-333277190040780/\" target=\"_blank\">Udupi Palace\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cfigure id=\"attachment_111083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7769.jpg\" alt='A fried chicken \"dosawaffle.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken \"dosawaffle.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fusion-y dishes at the colorful, bustling \u003cstrong>Juhu Beach Club\u003c/strong> are the result of chef Preeti Mistry’s creative brain, a mix of traditional Indian benchmarks spiked with French, Bay Area and traditional-Americana touches. One of the dishes that best encapsulates Mistry’s approach is the fried chicken dosawaffle. There are a few dosawaffles on the menu, an inspired mashup of a traditional dosa and Belgian waffle (as they note, it’s a “gluten free diner’s delight”): one served with the traditional potatoes and sambar, and one slathered with Nutella and cardamom whipped cream. But the chicken and waffle version is the most ambitious. The light, crispy sourdough-ish waffle is topped with two gigantic pieces of fried chicken, spicy and tangy from a batter of yogurt, chickpea flour and spices like turmeric and curry powder. Each element, from the fiery maple syrup to the smear of black pepper butter, is well-thought-out, and increases the dish’s salty, sweet and spicy contrast.\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.juhubeachclub.com/\" target=\"_blank\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n5179 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/cg8te6WPR9y\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Mon, closed; Tue-Thu, 5:30-9:30pm; Fri, 11:30am-2pm and 5:30-9:30pm; Sat, 11am-2pm and 5:30-9:30pm; Sun, 11am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub/?fref=ts\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch3>Vik's Chaat & Market\n\u003cfigure id=\"attachment_111084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7820.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003cp>\u003cstrong>Vik's Chaat\u003c/strong>, the cheery West Berkeley cafeteria-style Indian restaurant and grocery store from the Chopra family, is extremely beloved. It’s the kind of place that’s constantly crowded despite its unassuming warehouse location, with stern signs in nearby parking lots informing you that there is “No Vik’s Parking” (and there already is a dedicated lot for customers). Their menu is a large, welcoming collection of chaat classics, including dosas filled with potatoes, mung beans or vegetables. A masala dosa was perfectly crispy, without the midpoint gumminess that can afflict a lesser dosa, and filled with a bright yellow mash of potatoes and colorful vegetables like carrots and peas. It’s pleasantly, mildly spicy, accompanied by a collection of flavorful sauces and a side of hearty sambar.\u003c/p>\n\u003cfigure id=\"attachment_111085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111085\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7825.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\" target=\"_blank\">Vik's Chaat\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Hamro Aangan\u003c/h2>\n\u003cfigure id=\"attachment_111086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7848.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Albany’s \u003cstrong>Hamro Aangan Indo-Nepalese\u003c/strong> is a pretty space, with exposed brick and a huge oil painting of Nepal. The restaurant, from chef and owner Bishnu Bhandari (a former manager at Vik’s Chaat) is a mix of Indian and Nepalese dishes, and they offer two types of dosas as well as Uttappam. A crispy paneer dosa was thankfully restrained, mixing a moderate amount of cheese in with large chunks of well-seasoned vegetables. You’re asked how spicy you want your dosa, but the sauces--a creamy coconut chutney and a scorching chili paste--allow you to ultimately control the spice level, with just a dab of the chili sauce enlivening the dish. A wonderfully earthy sambar was a worthy accompaniment.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_111087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7851.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hamroaangan.com/\" target=\"_blank\">\u003cstrong>Hamro Aangan\u003c/strong>\u003c/a>\u003cbr>\n856 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/2PRrvU4ZWd82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 524-2220\u003cbr>\nHours: Thu-Tue, 11:30am-9pm; Wed, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hamro-Aangan-Indo-Nepalese-Cuisine/105679852813875\" target=\"_blank\">Hamro Aangan - Indo-Nepalese Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/incuisine\" target=\"_blank\">@INcuisine\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to Fresh Pasta Sources in the Peninsula and South Bay",
"title": "Bay Area Bites Guide to Fresh Pasta Sources in the Peninsula and South Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID=bayareabites_119881,news_10966514 label='Bay Area Pasta']\u003cbr>\n\u003cem>This article was updated on September 5, 2019.\u003c/em>\u003c/p>\n\u003cp>When it comes to comfort food, fresh pasta covers the waterfront, satisfaction wise. Its moist silky softness with just enough tooth resistance is a sublime accompaniment to sauces and -- of course -- lots of melting cheese. Sure, the debate rages on about the merits of \u003ca href=\"http://www.thedailymeal.com/difference-between-fresh-and-dry-pasta\" target=\"_blank\" rel=\"noopener\">dried versus fresh pasta\u003c/a> noodles, but those living south of the city can happily munch on pleasing, locally-crafted products from a handful of pasta makers while deciding for themselves. And there's no contest in the case of filled pastas, with fresh the only way to go.\u003c/p>\n\u003cp>On the Peninsula and in the South Bay, \"fresh\" frequently means fresh frozen when it comes to ravioli as producers seek to get an optimum product into consumers' hands. As Santa Cruz Pasta Factory owner Steve Simonovich explains it, \"The shelf life of ravioli is very short. Ravioli immediately start degrading because of the interaction between the wet filling and the dough. I believe that when you immediately freeze a ravioli after making it, the product is better compared to a two-day-old fresh ravioli or older. I also believe that a frozen ravioli boils better.\"\u003c/p>\n\u003cp>Often proving his point is how the high-volume brands of so-called fresh ravioli found in supermarkets can lack the pleasing texture and otherwise elude satisfaction compared to local products. In the case of fresh versus fresh-frozen versions from local producers, it's difficult to tell the difference after they're cooked. However, purists can definitely find fresh, non-frozen, house-made ravioli in the region if they desire. Locally-made noodles are invariably fresh.\u003c/p>\n\u003cp>The tasty pasta found in the area is often quite good without a formal sauce. Toss these silky pillows or toothy noodles with a favored combination -- select among cooked vegetables, mushrooms and various kinds of protein -- add chopped herbs, a little reduced stock or demi-glace and a little splash of pasta cooking water, sprinkle on cheese and dive in. Here's a handful of fresh pasta sources on the Peninsula and in the South Bay region, listed roughly from north to south. If your favorite isn't included, be sure to add it and recommendations on what's best to buy there in the comments section.\u003c/p>\n\u003ch2>Home Maid Ravioli/Organic Maid Pasta\u003c/h2>\n\u003cfigure id=\"attachment_110191\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110191\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ravioli.jpg\" alt='The \"North Beach style\" ravioli from Home Maid in South San Francisco scream old-school Italian, with a fine-grained beef filling touched with Italian seasonings.' width=\"1920\" height=\"1384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-1440x1038.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-960x692.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The \"North Beach style\" ravioli from Home Maid in South San Francisco scream old-school Italian, with a fine-grained beef filling touched with Italian seasonings. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Generations of an Italian family have run this pasta production company for many decades, with its noodles and ravioli showing up in a variety of delis and restaurants like Original Joe's as well as at farmers markets all around the Bay Area and markets such as Lunardi's, Piazza's and Mollie Stone's. The little retail shop in the front of the plant has enticingly low prices, like 48 fresh, small \"North Beach style\" beef ravioli for under $4. But make sure to bring cash or checks only.\u003c/p>\n\u003cfigure id=\"attachment_110192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110192\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Home-M-ravioli.jpg\" alt=\"The mainstay of homey Italian eateries and delis all around the region, Home Maid's classic North Beach-style ravioli are sold fresh in a small retail store in the company's plant in an industrial area of South San Francisco. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mainstay of homey Italian eateries and delis all around the region, Home Maid's classic North Beach-style ravioli are sold fresh in a small retail store in the company's plant in an industrial area of South San Francisco. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110200\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Home-M-pea-raw.jpg\" alt=\"Fat pillows filled with a delicious ricotta cheese and fresh English pea mixture is just one of around 10 frozen ravioli available at the Home Maid store.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat pillows filled with a delicious ricotta cheese and fresh English pea mixture is just one of around 10 frozen ravioli available at the Home Maid store. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some fresh noodles, pasta sheets and gnocchi are also available, while a sizeable assortment of frozen ravioli is offered such as lobster, butternut squash, mushroom and roasted garlic, asparagus and goat cheese, and sweet pea and ricotta. The latter is a delight, with nicely resistant dough encasing a creamy filling bursting with fresh pea flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The industrial location can make parking problematic but fans don't mind, praising the freshness, family recipes and appealing prices. Home cooks with favorite filling recipes who hate the whole rolling out, filling and cutting process of making ravioli can bring in five pounds of filling and get back 10 boxes of ravioli for just $2.35 per box.\u003c/p>\n\u003cp>\u003ca href=\"http://www.homemaidravioli.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Home Maid Ravioli/Organic Maid Pasta\u003c/strong>\u003c/a>\u003cbr>\n360-A Shaw Rd., South San Francisco, CA 94080 [\u003ca href=\"https://goo.gl/4LgFR1\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (650) 588-0600\u003cbr>\nHours: Mon-Fri, 7:30am-3:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Home-Maid-Ravioli-Company-Organic-Maid-Pasta-Orchard-Maid-Olive-Co-149975688363728/\" target=\"_blank\" rel=\"noopener\">Home Maid Ravioli Company & Organic Maid Pasta & Orchard Maid Olive Co.\u003c/a>\u003cbr>\nPrice range: Fresh pasta, $2.79-8.25 per package. Ravioli, $3.99-5.89 for 24 (Cash or Check only)\u003c/p>\n\u003ch2>Pasta Pasta\u003c/h2>\n\u003cfigure id=\"attachment_110201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110201\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper.jpg\" alt=\"Fresh squid ink linguine and lemon pepper fettuccini from Pasta Pasta in downtown San Mateo are among one of the region's largest assortments of fresh pasta. \" width=\"1920\" height=\"1376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-1440x1032.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-960x688.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh squid ink linguine and lemon pepper fettuccini from Pasta Pasta in downtown San Mateo are among one of the region's largest assortments of fresh pasta. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This shop has to be the busy person's best friend, making not just excellent pasta but a whole range of delicious entrees and other dishes that are way beyond the usual takeout options. The smells when walking in are intoxicating. This is the only pasta producer in the region offering exclusively fresh items, which are priced by the pound so can be bought in small or large quantities.\u003c/p>\n\u003cp>For example, the lemon-pepper fettuccini has just the right hints of both flavors while the hard-to-find squid ink linguine with its subtle ocean bitterness is great paired with a seafood sauce. Noodles have the golden hue of egg and cook into silky, toothy perfection. There are many other noodle choices like pappardelle, red pepper linguine, radiatori, rotini, rigatoni, whole wheat spaghetti and more. Meanwhile, 10 ravioli offerings are always available, ranging from the classics like meats and cheese to mushroom medley, roasted garlic-chèvre, sweet pea-zucchini, chicken-prosciutto and others.\u003c/p>\n\u003cfigure id=\"attachment_110202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110202\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/PP-sq-ink-dish.jpg\" alt=\"With its faint seashore flavors, the squid ink linguine from Pasta Pasta is great paired with seafood, such as this mélange of corn, tomato, smoked salmon and herbs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With its faint seashore flavors, the squid ink linguine from Pasta Pasta is great paired with seafood, such as this mélange of corn, tomato, smoked salmon and herbs. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110193\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110193\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/PP-case.jpg\" alt=\"A big selection of fresh noodles and ravioli is just one reason to head to Pasta Pasta in San Mateo.\" width=\"1920\" height=\"1240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-768x496.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-1440x930.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-1180x762.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-960x620.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A big selection of fresh noodles and ravioli is just one reason to head to Pasta Pasta in San Mateo. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the chefs is usually on hand behind the counter to answer any questions and make recommendations. A slightly different recipe is used for the filled pastas, which are also sometimes encased in colorful, vegetable-flavored dough. And when it comes to sauces suitable for such well-crafted pasta, this shop also excels, offering 10 choices. Mini riots among customers would start if the kitchen were ever to run out of the remarkable \"matriccina\" red sauce with prosciutto and garlic or the rich but not gloppy-thick creamy mushroom sauce. Alas, no other pasta shop in this region has better sauces than these guys.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pastapastaco.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pasta Pasta\u003c/strong>\u003c/a>\u003cbr>\n125 E 4th Ave., San Mateo, CA 94401 [\u003ca href=\"https://goo.gl/93WDKD\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (650) 347-2782\u003cbr>\nHours: Mon-Sat, 10am-8pm; Sun, 12-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pastapastaco/\" target=\"_blank\" rel=\"noopener\">pasta pasta (San Mateo)\u003c/a>\u003cbr>\nPrice range: Noodles, $8-9 per pound; ravioli, $11-14 per pound\u003c/p>\n\u003ch2>Saporito Pasta\u003c/h2>\n\u003cfigure id=\"attachment_110194\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110194\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola.jpg\" alt=\"Raw and cooked versions of the red pepper-gorgonzola ravioli from Saporito Pasta, which have great texture and a filling with just enough cheese bite. This wholesale-only pasta company is the secret behind the pasta offered at many upscale restaurants, groceries and corporate cafes in the region.\" width=\"1920\" height=\"1063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-400x221.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-800x443.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-768x425.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-1440x797.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-1180x653.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-960x532.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-1038x576.jpg 1038w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Raw and cooked versions of the red pepper-gorgonzola ravioli from Saporito Pasta, which have great texture and a filling with just enough cheese bite. This wholesale-only pasta company is the secret behind the pasta offered at many upscale restaurants, groceries and corporate cafes in the region. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This below-the-radar Redwood City pasta maker crafts first-class products that have long been delighting guests at many upscale restaurants on the Peninsula and Saporito pasta can also be found in various discriminating Bay Area groceries like Draeger's, AG Ferrari, Rainbow Grocery and others. In addition, the pasta is pleasing well-paid techies in the cafes at Google, Facebook and the like.\u003c/p>\n\u003cp>Since some groceries slap their own brand on Saporito pasta products, probably the best place to peruse a wide assortment in its own packaging is at Sigona's Farmers Market in Redwood City. Plus, this is a good place to pick up some ingredients to accompany a pasta meal, since this produce-focused store has a great assortment.\u003c/p>\n\u003cfigure id=\"attachment_110195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110195\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Sigonas-Saporito.jpg\" alt=\"Sigona's carries a broad selection of the reasonably priced fresh pasta noodles from Saporito, whose plant is in Redwood City. The noodles are a tad thinner than those from other producers and when cooked have a pleasing flavor with still-toothy texture.\" width=\"1920\" height=\"1349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-400x281.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-1440x1012.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-1180x829.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-960x675.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sigona's carries a broad selection of the reasonably priced fresh pasta noodles from Saporito, whose plant is in Redwood City. The noodles are a tad thinner than those from other producers and when cooked have a pleasing flavor with still-toothy texture. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Silky and toothy, the dough produces tasty noodles of all sorts as well as wrapping around a wealth of appealing fillings. Saporito ravioli come in different shapes, sizes and dough colors, which is somewhat unusual among the region's producers. Well priced considering the obvious quality, these ravioli -- which are fresh frozen -- are available in flavors that include lobster, asparagus-goat cheese, butternut squash, sun-dried tomato, beet, artichoke-cheese, sweet pea-asiago, corn-ricotta and more. Frozen Saporito gnocchi and tortellone are also available in the Sigona's case.\u003c/p>\n\u003cp>\u003cstrong>Saporito Pasta\u003c/strong>\u003cbr>\nBest selection available at \u003ca href=\"https://www.sigonas.com/\" target=\"_blank\" rel=\"noopener\">Sigona's Farmers Market\u003c/a>\u003cbr>\n2345 Middlefield Road, Redwood City, CA 94063 [\u003ca href=\"https://goo.gl/80xIta\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (650) 368-6993\u003cbr>\nHours: Summer: Mon-Fri: 8am-8:30pm; Sat-Sun: 8am-7:30pm | Winter: Mon-Fri: 8am-7:30pm; Sat-Sun: 8am-6:30pm\u003cbr>\nFacebook: \u003ca href=\"http://Sigona's%20Farmers%20Market\" target=\"_blank\" rel=\"noopener\">Sigona's Farmers Market\u003c/a>\u003cbr>\nPrice range: Noodles, $6 per package; ravioli, $9-15 per package\u003c/p>\n\u003ch2>Bertucelli's La Villa\u003c/h2>\n\u003cfigure id=\"attachment_110196\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110196\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/LaVilla-lobster-rav.jpg\" alt=\"Bertucelli's La Villa, a classic Italian deli in Willow Glen, makes amazing lobster ravioli that burst with the unmistakable flavor of this kingly crustacean.\" width=\"1920\" height=\"1245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-1440x934.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-960x623.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bertucelli's La Villa, a classic Italian deli in Willow Glen, makes amazing lobster ravioli that burst with the unmistakable flavor of this kingly crustacean. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like a transplanted old-school deli from Little Italy, this cramped, busy spot on the main drag in Willow Glen has been keeping pasta lovers happy for generations. The smells upon entering tell the tale, redolent of homemade Italian food. While a few products from the Pasta Shop in Rockridge are sold here, what brings pasta people in are the house-made ravioli -- small, fat little pillows of goodness with no fancy-schmancy flavors.\u003c/p>\n\u003cp>Offered in petite squares filled with beef, cheese, chicken, feta or lobster, the ravioli are just what one expects in a classic ravioli, with fine texture and abundant filling. A small case by the front door usually contains boxes of frozen ravioli -- which are still seriously tasty after cooking. However, La Villa also takes online ravioli orders via the \u003ca href=\"http://www.wglavilla.com/RavioliOrder.php\" target=\"_blank\" rel=\"noopener\">website\u003c/a> for those who want fresh ones or a larger quantity. A few sauces are also available online or in the store.\u003c/p>\n\u003cp>Since ravioli are just a small part of La Villa's business, peruse the shelves full of Italian ingredients, order one of their popular sandwiches or snag some of the renowned, ready-to-go items such as killer arancini, canneloni, or lasagna. The unbelievable crème brūlée cheesecake is worth a trip alone.\u003c/p>\n\u003cfigure id=\"attachment_111050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/fettucine-pesto.jpg\" alt=\"Fresh pasta noodles are a perfect accompaniment to a pesto sauce made from whatever main ingredient one desires-- basil, cilantro, sun-dried tomato, beet, parsley or this version, from carrot tops.\" width=\"1920\" height=\"1180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-400x246.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-800x492.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-768x472.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-1440x885.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-1180x725.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-960x590.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh pasta noodles are a perfect accompaniment to a pesto sauce made from whatever main ingredient one desires-- basil, cilantro, sun-dried tomato, beet, parsley or this version, from carrot tops. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.wglavilla.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Bertucelli's La Villa\u003c/strong>\u003c/a>\u003cbr>\n1319 Lincoln Ave, San Jose, CA 95125 [\u003ca href=\"https://goo.gl/DVjQ10\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (408) 295-7851\u003cbr>\nHours: Tues-Wed, 9:30am-6:30pm; Thu-Fri, 9:30am-7pm; Sat, 9:30am-6pm. Closed Sunday and Monday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bertucellis-La-Villa-Delicatessen-92953840273/\" target=\"_blank\" rel=\"noopener\">Bertucelli's La Villa Delicatessen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lavilladeliwg\" target=\"_blank\" rel=\"noopener\">@lavilladeliwg\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/lavilladelicatessen/\" target=\"_blank\" rel=\"noopener\">avilladelicatessen\u003c/a>\u003cbr>\nPrice range: Ravioli, $9.95-18.99 for 48\u003c/p>\n\n",
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"excerpt": "Some better groceries and farmers markets are now fresh pasta destinations but our guide identifies local producers on the Peninsula and in the South Bay where purveyors are offering the best pasta around. ",
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"description": "Some better groceries and farmers markets are now fresh pasta destinations but our guide identifies local producers on the Peninsula and in the South Bay where purveyors are offering the best pasta around. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cem>This article was updated on September 5, 2019.\u003c/em>\u003c/p>\n\u003cp>When it comes to comfort food, fresh pasta covers the waterfront, satisfaction wise. Its moist silky softness with just enough tooth resistance is a sublime accompaniment to sauces and -- of course -- lots of melting cheese. Sure, the debate rages on about the merits of \u003ca href=\"http://www.thedailymeal.com/difference-between-fresh-and-dry-pasta\" target=\"_blank\" rel=\"noopener\">dried versus fresh pasta\u003c/a> noodles, but those living south of the city can happily munch on pleasing, locally-crafted products from a handful of pasta makers while deciding for themselves. And there's no contest in the case of filled pastas, with fresh the only way to go.\u003c/p>\n\u003cp>On the Peninsula and in the South Bay, \"fresh\" frequently means fresh frozen when it comes to ravioli as producers seek to get an optimum product into consumers' hands. As Santa Cruz Pasta Factory owner Steve Simonovich explains it, \"The shelf life of ravioli is very short. Ravioli immediately start degrading because of the interaction between the wet filling and the dough. I believe that when you immediately freeze a ravioli after making it, the product is better compared to a two-day-old fresh ravioli or older. I also believe that a frozen ravioli boils better.\"\u003c/p>\n\u003cp>Often proving his point is how the high-volume brands of so-called fresh ravioli found in supermarkets can lack the pleasing texture and otherwise elude satisfaction compared to local products. In the case of fresh versus fresh-frozen versions from local producers, it's difficult to tell the difference after they're cooked. However, purists can definitely find fresh, non-frozen, house-made ravioli in the region if they desire. Locally-made noodles are invariably fresh.\u003c/p>\n\u003cp>The tasty pasta found in the area is often quite good without a formal sauce. Toss these silky pillows or toothy noodles with a favored combination -- select among cooked vegetables, mushrooms and various kinds of protein -- add chopped herbs, a little reduced stock or demi-glace and a little splash of pasta cooking water, sprinkle on cheese and dive in. Here's a handful of fresh pasta sources on the Peninsula and in the South Bay region, listed roughly from north to south. If your favorite isn't included, be sure to add it and recommendations on what's best to buy there in the comments section.\u003c/p>\n\u003ch2>Home Maid Ravioli/Organic Maid Pasta\u003c/h2>\n\u003cfigure id=\"attachment_110191\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110191\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ravioli.jpg\" alt='The \"North Beach style\" ravioli from Home Maid in South San Francisco scream old-school Italian, with a fine-grained beef filling touched with Italian seasonings.' width=\"1920\" height=\"1384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-1440x1038.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-960x692.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The \"North Beach style\" ravioli from Home Maid in South San Francisco scream old-school Italian, with a fine-grained beef filling touched with Italian seasonings. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Generations of an Italian family have run this pasta production company for many decades, with its noodles and ravioli showing up in a variety of delis and restaurants like Original Joe's as well as at farmers markets all around the Bay Area and markets such as Lunardi's, Piazza's and Mollie Stone's. The little retail shop in the front of the plant has enticingly low prices, like 48 fresh, small \"North Beach style\" beef ravioli for under $4. But make sure to bring cash or checks only.\u003c/p>\n\u003cfigure id=\"attachment_110192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110192\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Home-M-ravioli.jpg\" alt=\"The mainstay of homey Italian eateries and delis all around the region, Home Maid's classic North Beach-style ravioli are sold fresh in a small retail store in the company's plant in an industrial area of South San Francisco. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mainstay of homey Italian eateries and delis all around the region, Home Maid's classic North Beach-style ravioli are sold fresh in a small retail store in the company's plant in an industrial area of South San Francisco. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110200\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Home-M-pea-raw.jpg\" alt=\"Fat pillows filled with a delicious ricotta cheese and fresh English pea mixture is just one of around 10 frozen ravioli available at the Home Maid store.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat pillows filled with a delicious ricotta cheese and fresh English pea mixture is just one of around 10 frozen ravioli available at the Home Maid store. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some fresh noodles, pasta sheets and gnocchi are also available, while a sizeable assortment of frozen ravioli is offered such as lobster, butternut squash, mushroom and roasted garlic, asparagus and goat cheese, and sweet pea and ricotta. The latter is a delight, with nicely resistant dough encasing a creamy filling bursting with fresh pea flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The industrial location can make parking problematic but fans don't mind, praising the freshness, family recipes and appealing prices. Home cooks with favorite filling recipes who hate the whole rolling out, filling and cutting process of making ravioli can bring in five pounds of filling and get back 10 boxes of ravioli for just $2.35 per box.\u003c/p>\n\u003cp>\u003ca href=\"http://www.homemaidravioli.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Home Maid Ravioli/Organic Maid Pasta\u003c/strong>\u003c/a>\u003cbr>\n360-A Shaw Rd., South San Francisco, CA 94080 [\u003ca href=\"https://goo.gl/4LgFR1\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (650) 588-0600\u003cbr>\nHours: Mon-Fri, 7:30am-3:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Home-Maid-Ravioli-Company-Organic-Maid-Pasta-Orchard-Maid-Olive-Co-149975688363728/\" target=\"_blank\" rel=\"noopener\">Home Maid Ravioli Company & Organic Maid Pasta & Orchard Maid Olive Co.\u003c/a>\u003cbr>\nPrice range: Fresh pasta, $2.79-8.25 per package. Ravioli, $3.99-5.89 for 24 (Cash or Check only)\u003c/p>\n\u003ch2>Pasta Pasta\u003c/h2>\n\u003cfigure id=\"attachment_110201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110201\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper.jpg\" alt=\"Fresh squid ink linguine and lemon pepper fettuccini from Pasta Pasta in downtown San Mateo are among one of the region's largest assortments of fresh pasta. \" width=\"1920\" height=\"1376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-1440x1032.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-960x688.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh squid ink linguine and lemon pepper fettuccini from Pasta Pasta in downtown San Mateo are among one of the region's largest assortments of fresh pasta. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This shop has to be the busy person's best friend, making not just excellent pasta but a whole range of delicious entrees and other dishes that are way beyond the usual takeout options. The smells when walking in are intoxicating. This is the only pasta producer in the region offering exclusively fresh items, which are priced by the pound so can be bought in small or large quantities.\u003c/p>\n\u003cp>For example, the lemon-pepper fettuccini has just the right hints of both flavors while the hard-to-find squid ink linguine with its subtle ocean bitterness is great paired with a seafood sauce. Noodles have the golden hue of egg and cook into silky, toothy perfection. There are many other noodle choices like pappardelle, red pepper linguine, radiatori, rotini, rigatoni, whole wheat spaghetti and more. Meanwhile, 10 ravioli offerings are always available, ranging from the classics like meats and cheese to mushroom medley, roasted garlic-chèvre, sweet pea-zucchini, chicken-prosciutto and others.\u003c/p>\n\u003cfigure id=\"attachment_110202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110202\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/PP-sq-ink-dish.jpg\" alt=\"With its faint seashore flavors, the squid ink linguine from Pasta Pasta is great paired with seafood, such as this mélange of corn, tomato, smoked salmon and herbs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With its faint seashore flavors, the squid ink linguine from Pasta Pasta is great paired with seafood, such as this mélange of corn, tomato, smoked salmon and herbs. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110193\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110193\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/PP-case.jpg\" alt=\"A big selection of fresh noodles and ravioli is just one reason to head to Pasta Pasta in San Mateo.\" width=\"1920\" height=\"1240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-768x496.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-1440x930.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-1180x762.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-960x620.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A big selection of fresh noodles and ravioli is just one reason to head to Pasta Pasta in San Mateo. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the chefs is usually on hand behind the counter to answer any questions and make recommendations. A slightly different recipe is used for the filled pastas, which are also sometimes encased in colorful, vegetable-flavored dough. And when it comes to sauces suitable for such well-crafted pasta, this shop also excels, offering 10 choices. Mini riots among customers would start if the kitchen were ever to run out of the remarkable \"matriccina\" red sauce with prosciutto and garlic or the rich but not gloppy-thick creamy mushroom sauce. Alas, no other pasta shop in this region has better sauces than these guys.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pastapastaco.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pasta Pasta\u003c/strong>\u003c/a>\u003cbr>\n125 E 4th Ave., San Mateo, CA 94401 [\u003ca href=\"https://goo.gl/93WDKD\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (650) 347-2782\u003cbr>\nHours: Mon-Sat, 10am-8pm; Sun, 12-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pastapastaco/\" target=\"_blank\" rel=\"noopener\">pasta pasta (San Mateo)\u003c/a>\u003cbr>\nPrice range: Noodles, $8-9 per pound; ravioli, $11-14 per pound\u003c/p>\n\u003ch2>Saporito Pasta\u003c/h2>\n\u003cfigure id=\"attachment_110194\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110194\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola.jpg\" alt=\"Raw and cooked versions of the red pepper-gorgonzola ravioli from Saporito Pasta, which have great texture and a filling with just enough cheese bite. This wholesale-only pasta company is the secret behind the pasta offered at many upscale restaurants, groceries and corporate cafes in the region.\" width=\"1920\" height=\"1063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-400x221.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-800x443.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-768x425.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-1440x797.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-1180x653.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-960x532.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-1038x576.jpg 1038w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Raw and cooked versions of the red pepper-gorgonzola ravioli from Saporito Pasta, which have great texture and a filling with just enough cheese bite. This wholesale-only pasta company is the secret behind the pasta offered at many upscale restaurants, groceries and corporate cafes in the region. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This below-the-radar Redwood City pasta maker crafts first-class products that have long been delighting guests at many upscale restaurants on the Peninsula and Saporito pasta can also be found in various discriminating Bay Area groceries like Draeger's, AG Ferrari, Rainbow Grocery and others. In addition, the pasta is pleasing well-paid techies in the cafes at Google, Facebook and the like.\u003c/p>\n\u003cp>Since some groceries slap their own brand on Saporito pasta products, probably the best place to peruse a wide assortment in its own packaging is at Sigona's Farmers Market in Redwood City. Plus, this is a good place to pick up some ingredients to accompany a pasta meal, since this produce-focused store has a great assortment.\u003c/p>\n\u003cfigure id=\"attachment_110195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110195\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Sigonas-Saporito.jpg\" alt=\"Sigona's carries a broad selection of the reasonably priced fresh pasta noodles from Saporito, whose plant is in Redwood City. The noodles are a tad thinner than those from other producers and when cooked have a pleasing flavor with still-toothy texture.\" width=\"1920\" height=\"1349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-400x281.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-1440x1012.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-1180x829.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-960x675.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sigona's carries a broad selection of the reasonably priced fresh pasta noodles from Saporito, whose plant is in Redwood City. The noodles are a tad thinner than those from other producers and when cooked have a pleasing flavor with still-toothy texture. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Silky and toothy, the dough produces tasty noodles of all sorts as well as wrapping around a wealth of appealing fillings. Saporito ravioli come in different shapes, sizes and dough colors, which is somewhat unusual among the region's producers. Well priced considering the obvious quality, these ravioli -- which are fresh frozen -- are available in flavors that include lobster, asparagus-goat cheese, butternut squash, sun-dried tomato, beet, artichoke-cheese, sweet pea-asiago, corn-ricotta and more. Frozen Saporito gnocchi and tortellone are also available in the Sigona's case.\u003c/p>\n\u003cp>\u003cstrong>Saporito Pasta\u003c/strong>\u003cbr>\nBest selection available at \u003ca href=\"https://www.sigonas.com/\" target=\"_blank\" rel=\"noopener\">Sigona's Farmers Market\u003c/a>\u003cbr>\n2345 Middlefield Road, Redwood City, CA 94063 [\u003ca href=\"https://goo.gl/80xIta\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (650) 368-6993\u003cbr>\nHours: Summer: Mon-Fri: 8am-8:30pm; Sat-Sun: 8am-7:30pm | Winter: Mon-Fri: 8am-7:30pm; Sat-Sun: 8am-6:30pm\u003cbr>\nFacebook: \u003ca href=\"http://Sigona's%20Farmers%20Market\" target=\"_blank\" rel=\"noopener\">Sigona's Farmers Market\u003c/a>\u003cbr>\nPrice range: Noodles, $6 per package; ravioli, $9-15 per package\u003c/p>\n\u003ch2>Bertucelli's La Villa\u003c/h2>\n\u003cfigure id=\"attachment_110196\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110196\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/LaVilla-lobster-rav.jpg\" alt=\"Bertucelli's La Villa, a classic Italian deli in Willow Glen, makes amazing lobster ravioli that burst with the unmistakable flavor of this kingly crustacean.\" width=\"1920\" height=\"1245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-1440x934.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-960x623.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bertucelli's La Villa, a classic Italian deli in Willow Glen, makes amazing lobster ravioli that burst with the unmistakable flavor of this kingly crustacean. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like a transplanted old-school deli from Little Italy, this cramped, busy spot on the main drag in Willow Glen has been keeping pasta lovers happy for generations. The smells upon entering tell the tale, redolent of homemade Italian food. While a few products from the Pasta Shop in Rockridge are sold here, what brings pasta people in are the house-made ravioli -- small, fat little pillows of goodness with no fancy-schmancy flavors.\u003c/p>\n\u003cp>Offered in petite squares filled with beef, cheese, chicken, feta or lobster, the ravioli are just what one expects in a classic ravioli, with fine texture and abundant filling. A small case by the front door usually contains boxes of frozen ravioli -- which are still seriously tasty after cooking. However, La Villa also takes online ravioli orders via the \u003ca href=\"http://www.wglavilla.com/RavioliOrder.php\" target=\"_blank\" rel=\"noopener\">website\u003c/a> for those who want fresh ones or a larger quantity. A few sauces are also available online or in the store.\u003c/p>\n\u003cp>Since ravioli are just a small part of La Villa's business, peruse the shelves full of Italian ingredients, order one of their popular sandwiches or snag some of the renowned, ready-to-go items such as killer arancini, canneloni, or lasagna. The unbelievable crème brūlée cheesecake is worth a trip alone.\u003c/p>\n\u003cfigure id=\"attachment_111050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/fettucine-pesto.jpg\" alt=\"Fresh pasta noodles are a perfect accompaniment to a pesto sauce made from whatever main ingredient one desires-- basil, cilantro, sun-dried tomato, beet, parsley or this version, from carrot tops.\" width=\"1920\" height=\"1180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-400x246.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-800x492.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-768x472.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-1440x885.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-1180x725.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-960x590.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh pasta noodles are a perfect accompaniment to a pesto sauce made from whatever main ingredient one desires-- basil, cilantro, sun-dried tomato, beet, parsley or this version, from carrot tops. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wglavilla.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Bertucelli's La Villa\u003c/strong>\u003c/a>\u003cbr>\n1319 Lincoln Ave, San Jose, CA 95125 [\u003ca href=\"https://goo.gl/DVjQ10\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (408) 295-7851\u003cbr>\nHours: Tues-Wed, 9:30am-6:30pm; Thu-Fri, 9:30am-7pm; Sat, 9:30am-6pm. Closed Sunday and Monday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bertucellis-La-Villa-Delicatessen-92953840273/\" target=\"_blank\" rel=\"noopener\">Bertucelli's La Villa Delicatessen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lavilladeliwg\" target=\"_blank\" rel=\"noopener\">@lavilladeliwg\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/lavilladelicatessen/\" target=\"_blank\" rel=\"noopener\">avilladelicatessen\u003c/a>\u003cbr>\nPrice range: Ravioli, $9.95-18.99 for 48\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Breakfast Burritos in Oakland, Emeryville and Berkeley",
"title": "Bay Area Bites Guide to 5 Favorite Breakfast Burritos in Oakland, Emeryville and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Breakfast burritos are a uniquely American invention, a bastardization of an iconic Mexican dish (actually \u003ca href=\"https://en.wikipedia.org/wiki/Burrito#History\" target=\"_blank\">invented in California\u003c/a>) which takes the contents of your typical breakfast plate — eggs, carbs and protein — and neatly packages them into a tube. It’s convenient enough for on-the-go eating yet decadent enough to get you through a hungover Sunday morning.\u003cbr>\n[aside postID=\"bayareabites_123808,bayareabites_114118\"]\u003cbr>\nThe Bay Area has variations of every type of breakfast burrito, from the usual scrambled egg and home fries combination to ones closer to actual burritos. There are even \u003ca href=\"http://berkeley.saturncafe.com/\" target=\"_blank\">multiple spots\u003c/a> for \u003ca href=\"https://www.yelp.com/biz/sun-rise-restaurant-san-francisco-2\">vegan breakfast burritos\u003c/a>. In the East Bay, there are plenty of options for breakfast burritos, ranging from traditional to a French-inspired. Did we miss your favorite? Let us know in the comments!\u003c/p>\n\u003ch2>Otaez Mexican Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_110217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110217\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6895.jpg\" alt=\"Chorizo and potato breakfast burrito at Oakland's Otaez.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chorizo and potato breakfast burrito at Oakland's Otaez. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu at \u003cstrong>Otaez\u003c/strong> — with locations in Oakland’s Fruitvale district and Alameda--offers two breakfast burrito options. They offer a breakfast burrito, stuffed with the traditional scrambled eggs, cheese and potatoes, with the option to add sausage, bacon, ham or spinach. Then there’s the Burrito de Desayuno. The difference in names indicates whether you want a typical American-style breakfast burrito, or one that more resembles an actual burrito. \u003c/p>\n\u003cp>Ordering the Burrito de Desayuno gets you a burrito filled with rice and beans, and allows you a more interesting range of filling options: chorizo and potatoes, \u003ca href=\"https://en.wikipedia.org/wiki/Machaca\" target=\"_blank\">machaca\u003c/a>, or huevos con nopales (eggs with cactus). (It should also be noted that both burritos are under $6, a great bargain). The chorizo and potato burrito was massive, packed with salty chunks of spicy chorizo, tender potatoes and bits of fried egg. Flavorful beans and rice added bulk, ensuring that you’ll stay contentedly full until lunch--or even dinner.\u003c/p>\n\u003cp>\u003ca href=\"http://otaezrestaurant.com/\">\u003cstrong>Otaez Mexican Restaurant\u003c/strong>\u003c/a>\u003cbr>\n3872 International Blvd [\u003ca href=\"https://goo.gl/maps/kmyhQSyfo8G2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 536-0909\u003cbr>\nHours: Mon-Sun, 7am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Otaez-Mexican-Restaurant-146076322079008/?rf=150913051646387\" target=\"_blank\">Otaez Mexican Restaurant\u003c/a>\u003cbr>\nPrice range: $ (Burritos $10 and under)\u003c/p>\n\u003ch2>Tribu Cafe\u003c/h2>\n\u003cfigure id=\"attachment_110214\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110214\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6796.jpg\" alt=\"Pork breakfast burrito at Tribu Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork breakfast burrito at Tribu Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID=\"news_11671927,bayareabites_117279\" align=\"left\"]\u003cbr>\n\u003cstrong>Tribu\u003c/strong>, located where Emeryville, Oakland and Berkeley all intersect, is one of those stalwart cafes that serves a dizzying amount of functions. There are green smoothies. There are board games and wraps. There is beer and tequila. While I was there, the crowd ranged from office workers to friends catching up on gossip (Overheard: “Is the father still in the picture?”) to my college landlord (drinking orange juice, looking spry). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their breakfast burrito comes wrapped in a spinach tortilla, and is carefully assembled to highlight individual ingredients. While some breakfast burritos are homogenous masses of meatcarbscheese, this one featured defined chunks of red potatoes, eggs and well-seasoned pork. Homemade mild salsa added welcome heat and contrast.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/tribu-cafe-oakland\" target=\"_blank\">\u003cstrong>Tribu Cafe\u003c/strong>\u003c/a>\u003cbr>\n6501 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/nDNQMHTXyDD2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 653-6501\u003cbr>\nHours: Mon-Fri, 7am-8pm; Sat-Sun, 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TRIBU-CAFE-209844085089/\" target=\"_blank\">TRIBU CAFE\u003c/a>\u003cbr>\nPrice range: $ (Burrito $10 and under)\u003c/p>\n\u003ch2>Original Pollo\u003c/h2>\n\u003cfigure id=\"attachment_110216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110216\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6837.jpg\" alt=\"Bacon breakfast burrito at Original Pollo in Berkeley.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bacon breakfast burrito at Original Pollo in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What were you doing on November 15, 2007? If you happened to be in Berkeley, you were unknowingly celebrating \u003cstrong>Original Pollo\u003c/strong>’s Restaurant Day, so decreed by then-and-current Mayor Bates in honor of the restaurant's 20-plus years of serving Downtown Berkeley humble, chicken-centric fare with a smile. The decor is pleasantly cluttered (There’s one of those inspiring kitten posters on the wall), the service gently paternal. \u003c/p>\n\u003cp>And the breakfast burrito? Large, crispy and no-frills, a spicy mix of blackened onions, scrambled eggs, hash brown-style potatoes and a ton of crispy bacon. Pico de gallo added added freshness, and homemade salsa provided more heat. A good way to start your day, whether you’re a Cal student stumbling down from the dorms, or merely grabbing food before getting on Bart.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/original-pollo-berkeley-10\" target=\"_blank\">\u003cstrong>Original Pollo\u003c/strong>\u003c/a>\u003cbr>\n100 Berkeley Way [\u003ca href=\"https://goo.gl/maps/L7mifUifQX82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 486-8027\u003cbr>\nHours: Mon-Fri, 9:30am-8pm; Sat, 5-8pm; Sun, 9:30am-4pm\u003cbr>\nPrice range: $ (Burrito $10 and under)\u003c/p>\n\u003ch2>Grégoire Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_110215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6830.jpg\" alt=\"Gregoire's French breakfast burrito.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gregoire's French breakfast burrito. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The presence of a breakfast burrito on the Berkeley \u003cstrong>Gregoire\u003c/strong> menu is a testament to both globalization and the dish’s malleability. A French-ish riff on a breakfast burrito? Pourquoi pas! While there are standard touches--large slices of avocado, melted cheddar, pico de gallo — It diverts from tradition in several ways. It comes on grilled lavash instead of a tortilla. Instead of scrambled eggs, the eggs are gently fried and runny. There are no potatoes in the burrito. Instead, there’s a side dish of roasted fingerlings, which come with a delicate shallot cream. It’s drippy and delicious, but frustrating to eat: there’s not a lot of structural integrity, forcing you to eat as fast as you can before it falls apart. But the ignominy of eating it is worth it: for one, it’s delicious. And how often do you get to eat Mexican/French/American fusion?\u003c/p>\n\u003cp>\u003ca href=\"https://www.gregoirerestaurant.com/\">\u003cstrong>Grégoire Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2109 Cedar St [\u003ca href=\"https://goo.gl/maps/VcfUfuJcRUE2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 883-1893\u003cbr>\nHours: Mon-Sun, 7am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Gregoirerestaurant\" target=\"_blank\">Gregoire Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GregoireBerk\" target=\"_blank\">@GregoireBerk\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/gregoirerestaurant/\" target=\"_blank\">@gregoirerestaurant\u003c/a>\u003cbr>\nPrice range: $ (Burrito $11 and under)\u003c/p>\n\u003ch2>Kelly's Deli\u003c/h2>\n\u003cfigure id=\"attachment_110213\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110213\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6779.jpg\" alt=\"A suprisingly delicious ham breakfast burrito from Kelly's Deli in Emeryville.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A surprisingly delicious ham breakfast burrito from Kelly's Deli in Emeryville. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID=\"bayareabites_96981,news_11678823\"]\u003cbr>\nIn case you doubted that great breakfast burritos can be found everywhere in the East Bay, look no further than the improbably delicious burrito at Emeryville’s Home Depot. Yes, Home Depot, that gigantic orange testament to do it yourself-ness. No, not actually in the store. Outside of the entrance you’ll find \u003cstrong>Kelly’s Deli\u003c/strong>, a tiny food stand producing a Mexican-ish menu of breakfast and lunch items like breakfast tacos and Philly Cheese Steaks. \u003c/p>\n\u003cp>This is fatty, decadent food meant to sustain people for a long day of physical labor, to be scarfed down at the handful of outdoor picnic tables before grouting or gardening. A ham breakfast burrito was considerably better than it had to be, with huge chunks of seared ham, rivers of sour cream and piles of seasoned potato. It’s all covered with a massive amount of cheese, producing a decadent mess of a burrito that’s pleasantly spicy (a nearby squeeze bottle of \u003ca href=\"https://en.wikipedia.org/wiki/Tapat%C3%ADo_hot_sauce\" target=\"_blank\">Tapatio\u003c/a> adds more heat if desired). \u003c/p>\n\u003cp>Since it comes pre-wrapped, it’s an ideal grab and go meal, whether you’re installing new floors or merely trying to make your coworkers jealous.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kellys-deli-emeryville\" target=\"_blank\">\u003cstrong>Kelly's Deli\u003c/strong>\u003c/a>\u003cbr>\n3838 Hollis St [\u003ca href=\"https://goo.gl/maps/i6QRLfZSZg22\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nHours: No signs posted, person working told me their hours \u003ca href=\"http://www.homedepot.com/l/Emeryville/CA/Emeryville/94608/627\" target=\"_blank\">parallel Home Depot's\u003c/a>\u003cbr>\nPrice range: $ (Burrito $10 and under)\u003c/p>\n\n",
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"excerpt": "Where to get the East Bay's best breakfast burrito, from Fruitvale to the Home Depot parking lot.",
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"headline": "Bay Area Bites Guide to 5 Favorite Breakfast Burritos in Oakland, Emeryville and Berkeley",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Breakfast burritos are a uniquely American invention, a bastardization of an iconic Mexican dish (actually \u003ca href=\"https://en.wikipedia.org/wiki/Burrito#History\" target=\"_blank\">invented in California\u003c/a>) which takes the contents of your typical breakfast plate — eggs, carbs and protein — and neatly packages them into a tube. It’s convenient enough for on-the-go eating yet decadent enough to get you through a hungover Sunday morning.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe Bay Area has variations of every type of breakfast burrito, from the usual scrambled egg and home fries combination to ones closer to actual burritos. There are even \u003ca href=\"http://berkeley.saturncafe.com/\" target=\"_blank\">multiple spots\u003c/a> for \u003ca href=\"https://www.yelp.com/biz/sun-rise-restaurant-san-francisco-2\">vegan breakfast burritos\u003c/a>. In the East Bay, there are plenty of options for breakfast burritos, ranging from traditional to a French-inspired. Did we miss your favorite? Let us know in the comments!\u003c/p>\n\u003ch2>Otaez Mexican Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_110217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110217\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6895.jpg\" alt=\"Chorizo and potato breakfast burrito at Oakland's Otaez.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chorizo and potato breakfast burrito at Oakland's Otaez. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu at \u003cstrong>Otaez\u003c/strong> — with locations in Oakland’s Fruitvale district and Alameda--offers two breakfast burrito options. They offer a breakfast burrito, stuffed with the traditional scrambled eggs, cheese and potatoes, with the option to add sausage, bacon, ham or spinach. Then there’s the Burrito de Desayuno. The difference in names indicates whether you want a typical American-style breakfast burrito, or one that more resembles an actual burrito. \u003c/p>\n\u003cp>Ordering the Burrito de Desayuno gets you a burrito filled with rice and beans, and allows you a more interesting range of filling options: chorizo and potatoes, \u003ca href=\"https://en.wikipedia.org/wiki/Machaca\" target=\"_blank\">machaca\u003c/a>, or huevos con nopales (eggs with cactus). (It should also be noted that both burritos are under $6, a great bargain). The chorizo and potato burrito was massive, packed with salty chunks of spicy chorizo, tender potatoes and bits of fried egg. Flavorful beans and rice added bulk, ensuring that you’ll stay contentedly full until lunch--or even dinner.\u003c/p>\n\u003cp>\u003ca href=\"http://otaezrestaurant.com/\">\u003cstrong>Otaez Mexican Restaurant\u003c/strong>\u003c/a>\u003cbr>\n3872 International Blvd [\u003ca href=\"https://goo.gl/maps/kmyhQSyfo8G2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 536-0909\u003cbr>\nHours: Mon-Sun, 7am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Otaez-Mexican-Restaurant-146076322079008/?rf=150913051646387\" target=\"_blank\">Otaez Mexican Restaurant\u003c/a>\u003cbr>\nPrice range: $ (Burritos $10 and under)\u003c/p>\n\u003ch2>Tribu Cafe\u003c/h2>\n\u003cfigure id=\"attachment_110214\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110214\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6796.jpg\" alt=\"Pork breakfast burrito at Tribu Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork breakfast burrito at Tribu Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cstrong>Tribu\u003c/strong>, located where Emeryville, Oakland and Berkeley all intersect, is one of those stalwart cafes that serves a dizzying amount of functions. There are green smoothies. There are board games and wraps. There is beer and tequila. While I was there, the crowd ranged from office workers to friends catching up on gossip (Overheard: “Is the father still in the picture?”) to my college landlord (drinking orange juice, looking spry). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their breakfast burrito comes wrapped in a spinach tortilla, and is carefully assembled to highlight individual ingredients. While some breakfast burritos are homogenous masses of meatcarbscheese, this one featured defined chunks of red potatoes, eggs and well-seasoned pork. Homemade mild salsa added welcome heat and contrast.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/tribu-cafe-oakland\" target=\"_blank\">\u003cstrong>Tribu Cafe\u003c/strong>\u003c/a>\u003cbr>\n6501 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/nDNQMHTXyDD2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 653-6501\u003cbr>\nHours: Mon-Fri, 7am-8pm; Sat-Sun, 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TRIBU-CAFE-209844085089/\" target=\"_blank\">TRIBU CAFE\u003c/a>\u003cbr>\nPrice range: $ (Burrito $10 and under)\u003c/p>\n\u003ch2>Original Pollo\u003c/h2>\n\u003cfigure id=\"attachment_110216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110216\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6837.jpg\" alt=\"Bacon breakfast burrito at Original Pollo in Berkeley.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bacon breakfast burrito at Original Pollo in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What were you doing on November 15, 2007? If you happened to be in Berkeley, you were unknowingly celebrating \u003cstrong>Original Pollo\u003c/strong>’s Restaurant Day, so decreed by then-and-current Mayor Bates in honor of the restaurant's 20-plus years of serving Downtown Berkeley humble, chicken-centric fare with a smile. The decor is pleasantly cluttered (There’s one of those inspiring kitten posters on the wall), the service gently paternal. \u003c/p>\n\u003cp>And the breakfast burrito? Large, crispy and no-frills, a spicy mix of blackened onions, scrambled eggs, hash brown-style potatoes and a ton of crispy bacon. Pico de gallo added added freshness, and homemade salsa provided more heat. A good way to start your day, whether you’re a Cal student stumbling down from the dorms, or merely grabbing food before getting on Bart.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/original-pollo-berkeley-10\" target=\"_blank\">\u003cstrong>Original Pollo\u003c/strong>\u003c/a>\u003cbr>\n100 Berkeley Way [\u003ca href=\"https://goo.gl/maps/L7mifUifQX82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 486-8027\u003cbr>\nHours: Mon-Fri, 9:30am-8pm; Sat, 5-8pm; Sun, 9:30am-4pm\u003cbr>\nPrice range: $ (Burrito $10 and under)\u003c/p>\n\u003ch2>Grégoire Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_110215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6830.jpg\" alt=\"Gregoire's French breakfast burrito.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gregoire's French breakfast burrito. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The presence of a breakfast burrito on the Berkeley \u003cstrong>Gregoire\u003c/strong> menu is a testament to both globalization and the dish’s malleability. A French-ish riff on a breakfast burrito? Pourquoi pas! While there are standard touches--large slices of avocado, melted cheddar, pico de gallo — It diverts from tradition in several ways. It comes on grilled lavash instead of a tortilla. Instead of scrambled eggs, the eggs are gently fried and runny. There are no potatoes in the burrito. Instead, there’s a side dish of roasted fingerlings, which come with a delicate shallot cream. It’s drippy and delicious, but frustrating to eat: there’s not a lot of structural integrity, forcing you to eat as fast as you can before it falls apart. But the ignominy of eating it is worth it: for one, it’s delicious. And how often do you get to eat Mexican/French/American fusion?\u003c/p>\n\u003cp>\u003ca href=\"https://www.gregoirerestaurant.com/\">\u003cstrong>Grégoire Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2109 Cedar St [\u003ca href=\"https://goo.gl/maps/VcfUfuJcRUE2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 883-1893\u003cbr>\nHours: Mon-Sun, 7am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Gregoirerestaurant\" target=\"_blank\">Gregoire Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GregoireBerk\" target=\"_blank\">@GregoireBerk\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/gregoirerestaurant/\" target=\"_blank\">@gregoirerestaurant\u003c/a>\u003cbr>\nPrice range: $ (Burrito $11 and under)\u003c/p>\n\u003ch2>Kelly's Deli\u003c/h2>\n\u003cfigure id=\"attachment_110213\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110213\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6779.jpg\" alt=\"A suprisingly delicious ham breakfast burrito from Kelly's Deli in Emeryville.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A surprisingly delicious ham breakfast burrito from Kelly's Deli in Emeryville. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn case you doubted that great breakfast burritos can be found everywhere in the East Bay, look no further than the improbably delicious burrito at Emeryville’s Home Depot. Yes, Home Depot, that gigantic orange testament to do it yourself-ness. No, not actually in the store. Outside of the entrance you’ll find \u003cstrong>Kelly’s Deli\u003c/strong>, a tiny food stand producing a Mexican-ish menu of breakfast and lunch items like breakfast tacos and Philly Cheese Steaks. \u003c/p>\n\u003cp>This is fatty, decadent food meant to sustain people for a long day of physical labor, to be scarfed down at the handful of outdoor picnic tables before grouting or gardening. A ham breakfast burrito was considerably better than it had to be, with huge chunks of seared ham, rivers of sour cream and piles of seasoned potato. It’s all covered with a massive amount of cheese, producing a decadent mess of a burrito that’s pleasantly spicy (a nearby squeeze bottle of \u003ca href=\"https://en.wikipedia.org/wiki/Tapat%C3%ADo_hot_sauce\" target=\"_blank\">Tapatio\u003c/a> adds more heat if desired). \u003c/p>\n\u003cp>Since it comes pre-wrapped, it’s an ideal grab and go meal, whether you’re installing new floors or merely trying to make your coworkers jealous.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kellys-deli-emeryville\" target=\"_blank\">\u003cstrong>Kelly's Deli\u003c/strong>\u003c/a>\u003cbr>\n3838 Hollis St [\u003ca href=\"https://goo.gl/maps/i6QRLfZSZg22\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nHours: No signs posted, person working told me their hours \u003ca href=\"http://www.homedepot.com/l/Emeryville/CA/Emeryville/94608/627\" target=\"_blank\">parallel Home Depot's\u003c/a>\u003cbr>\nPrice range: $ (Burrito $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Delage Brings Affordable Omakase Dining to Old Oakland",
"title": "Delage Brings Affordable Omakase Dining to Old Oakland",
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"content": "\u003cp>For all its many culinary appeals, including several great sushi spots, Oakland hasn’t had a standout Japanese restaurant that combines raw and cooked food in an omakase, or chef’s choice, format. Delage, which officially opened on June 7, brings this concept to \u003ca href=\"http://swansmarket.tumblr.com/\" target=\"_blank\">Swan’s Market\u003c/a> in Old Oakland.\u003c/p>\n\u003cfigure id=\"attachment_110451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5336-new.jpg\" alt=\"The nightly menu on display outside Delage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The nightly menu on display outside Delage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chikara Ono, of \u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">B-Dama\u003c/a> next door, has teamed up with Masa Sasaki, the sushi chef who earned a Michelin star at \u003ca href=\"http://www.maruyasf.com/\" target=\"_blank\">Maruya\u003c/a> in San Francisco, to offer a prix fixe menu for $65. With only about 20 seats, eight of them at the sushi bar, the restaurant is sure to be a tough reservation to score. \u003c/p>\n\u003cfigure id=\"attachment_110454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5347-new.jpg\" alt=\"Chef Masa Sasaki behind the sushi bar at Delage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110454\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Masa Sasaki behind the sushi bar at Delage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5339-new.jpg\" alt=\"The cozy dining room at Delage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110452\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cozy dining room at Delage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our evening began with a beautiful salad of Maglia Rosa tomatoes with perfectly ripe, halved Bing cherries and baby arugula and an earthy-tart ume-shiso pesto, which set the stage for the elegant courses to follow.\u003c/p>\n\u003cfigure id=\"attachment_110453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5344-new.jpg\" alt=\"Tomato and cherry salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tomato and cherry salad. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the server arrives with a flat, square sheet of Himalayan salt on a wooden platter, and on that block rest two glistening pieces of raw salmon, each with a little cilantro flower, just picked from the plant on the sushi bar, placed on top. It’s partner on the plate is medium-rare Miyazaki beef, Wagyu from Miyachiku co-op.\u003c/p>\n\u003cfigure id=\"attachment_110455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5351-new.jpg\" alt=\"Surf and turf: raw salmon and seared Wagyu beef.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Surf and turf: raw salmon and seared Wagyu beef. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the first of two rounds of sushi arrives, we realize we’re going to need to pace ourselves. Four pieces of nigiri, each cut to be one bite, are presented next: Bluefin tuna, Japanese yellowtail, sea bream and butterfish, offered without adornment. Sasaki has placed the recommended amount of soy sauce directly on the fish before sending it out. \u003c/p>\n\u003cfigure id=\"attachment_110456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5353-new.jpg\" alt=\"Four pieces of nigiri, the first of two rounds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110456\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four pieces of nigiri, the first of two rounds. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bottle of nama sake we ordered, Tedorigawa Kinka, is a bargain at $60 and pairs beautifully with the light, but rich, food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fourth course was a delightful soup, surprising in its depth of intensity, and certainly one of our favorite dishes of the night. Furofuki daikon, minced chicken, enoki mushrooms and carrots with ankake sauce (a starchy soy-based concoction) are floating compositions in the rich broth, conjuring the best of Japanese comfort food.\u003c/p>\n\u003cfigure id=\"attachment_110457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5355-new.jpg\" alt=\"Vegetable and minced-chicken soup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable and minced-chicken soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The strangest dish of the night, and a big success, was the smoked baby corn with togarishi aioli, fried quail egg, cotija cheese, and somewhat of a ponytail of sweet baby corn silk, which, as the server kindly instructed us, is edible. I was surprised at its crunchiness and simultaneous satiny texture that agreed with the dish both in terms of flavor and mouthfeel.\u003c/p>\n\u003cfigure id=\"attachment_110458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5356-new.jpg\" alt=\"Baby corn salad with corn silk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110458\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baby corn salad with corn silk. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The meatiest dish of the evening was seared Liberty duck, with the perfect amount of fat rounding the edges, served with maitake mushrooms, moromi miso and a sweetly tart plum compote. \u003c/p>\n\u003cfigure id=\"attachment_110459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5357-new.jpg\" alt=\"Seared duck with mushrooms and plum compote.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110459\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seared duck with mushrooms and plum compote. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The second round of sushi included tovio, a lightly seared version of sea bream, and a bowl of creamy cubes of ankimo (monkfish liver).\u003c/p>\n\u003cp>Though dessert was not an instinct at this point, the homemade strawberry ice cream was irresistible.\u003c/p>\n\u003cfigure id=\"attachment_110460\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5360-new.jpg\" alt=\"Homemade strawberry ice cream for dessert.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110460\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade strawberry ice cream for dessert.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.delageoakland.com/\" target=\"_blank\">Delage\u003c/a>\u003cbr>\n536 9th St. [\u003ca href=\"https://goo.gl/dnOnzV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 823-2050\u003cbr>\nHours: Tue-Sat 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/delageca/?rf=1717157848556658\" target=\"_blank\">Delage\u003c/a>\u003cbr>\nPrice Range: $$$ (Omakase menu only, $65)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For all its many culinary appeals, including several great sushi spots, Oakland hasn’t had a standout Japanese restaurant that combines raw and cooked food in an omakase, or chef’s choice, format. Delage, which officially opened on June 7, brings this concept to \u003ca href=\"http://swansmarket.tumblr.com/\" target=\"_blank\">Swan’s Market\u003c/a> in Old Oakland.\u003c/p>\n\u003cfigure id=\"attachment_110451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5336-new.jpg\" alt=\"The nightly menu on display outside Delage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The nightly menu on display outside Delage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chikara Ono, of \u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">B-Dama\u003c/a> next door, has teamed up with Masa Sasaki, the sushi chef who earned a Michelin star at \u003ca href=\"http://www.maruyasf.com/\" target=\"_blank\">Maruya\u003c/a> in San Francisco, to offer a prix fixe menu for $65. With only about 20 seats, eight of them at the sushi bar, the restaurant is sure to be a tough reservation to score. \u003c/p>\n\u003cfigure id=\"attachment_110454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5347-new.jpg\" alt=\"Chef Masa Sasaki behind the sushi bar at Delage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110454\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Masa Sasaki behind the sushi bar at Delage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5339-new.jpg\" alt=\"The cozy dining room at Delage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110452\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cozy dining room at Delage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our evening began with a beautiful salad of Maglia Rosa tomatoes with perfectly ripe, halved Bing cherries and baby arugula and an earthy-tart ume-shiso pesto, which set the stage for the elegant courses to follow.\u003c/p>\n\u003cfigure id=\"attachment_110453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5344-new.jpg\" alt=\"Tomato and cherry salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tomato and cherry salad. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the server arrives with a flat, square sheet of Himalayan salt on a wooden platter, and on that block rest two glistening pieces of raw salmon, each with a little cilantro flower, just picked from the plant on the sushi bar, placed on top. It’s partner on the plate is medium-rare Miyazaki beef, Wagyu from Miyachiku co-op.\u003c/p>\n\u003cfigure id=\"attachment_110455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5351-new.jpg\" alt=\"Surf and turf: raw salmon and seared Wagyu beef.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Surf and turf: raw salmon and seared Wagyu beef. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the first of two rounds of sushi arrives, we realize we’re going to need to pace ourselves. Four pieces of nigiri, each cut to be one bite, are presented next: Bluefin tuna, Japanese yellowtail, sea bream and butterfish, offered without adornment. Sasaki has placed the recommended amount of soy sauce directly on the fish before sending it out. \u003c/p>\n\u003cfigure id=\"attachment_110456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5353-new.jpg\" alt=\"Four pieces of nigiri, the first of two rounds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110456\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four pieces of nigiri, the first of two rounds. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bottle of nama sake we ordered, Tedorigawa Kinka, is a bargain at $60 and pairs beautifully with the light, but rich, food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The fourth course was a delightful soup, surprising in its depth of intensity, and certainly one of our favorite dishes of the night. Furofuki daikon, minced chicken, enoki mushrooms and carrots with ankake sauce (a starchy soy-based concoction) are floating compositions in the rich broth, conjuring the best of Japanese comfort food.\u003c/p>\n\u003cfigure id=\"attachment_110457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5355-new.jpg\" alt=\"Vegetable and minced-chicken soup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable and minced-chicken soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The strangest dish of the night, and a big success, was the smoked baby corn with togarishi aioli, fried quail egg, cotija cheese, and somewhat of a ponytail of sweet baby corn silk, which, as the server kindly instructed us, is edible. I was surprised at its crunchiness and simultaneous satiny texture that agreed with the dish both in terms of flavor and mouthfeel.\u003c/p>\n\u003cfigure id=\"attachment_110458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5356-new.jpg\" alt=\"Baby corn salad with corn silk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110458\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baby corn salad with corn silk. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The meatiest dish of the evening was seared Liberty duck, with the perfect amount of fat rounding the edges, served with maitake mushrooms, moromi miso and a sweetly tart plum compote. \u003c/p>\n\u003cfigure id=\"attachment_110459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5357-new.jpg\" alt=\"Seared duck with mushrooms and plum compote.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110459\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seared duck with mushrooms and plum compote. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The second round of sushi included tovio, a lightly seared version of sea bream, and a bowl of creamy cubes of ankimo (monkfish liver).\u003c/p>\n\u003cp>Though dessert was not an instinct at this point, the homemade strawberry ice cream was irresistible.\u003c/p>\n\u003cfigure id=\"attachment_110460\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5360-new.jpg\" alt=\"Homemade strawberry ice cream for dessert.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110460\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade strawberry ice cream for dessert.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.delageoakland.com/\" target=\"_blank\">Delage\u003c/a>\u003cbr>\n536 9th St. [\u003ca href=\"https://goo.gl/dnOnzV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 823-2050\u003cbr>\nHours: Tue-Sat 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/delageca/?rf=1717157848556658\" target=\"_blank\">Delage\u003c/a>\u003cbr>\nPrice Range: $$$ (Omakase menu only, $65)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Can't-Miss South Bay Korean Barbecue Restaurants",
"title": "Bay Area Bites Guide to 5 Can't-Miss South Bay Korean Barbecue Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Mom said not to play with your food, unless, of course, you’re grilling your own dinner tableside. Korean barbecue is best enjoyed among a group of friends who can help you partake in the gluttonous portions of meat, bottles of cold beer or soju, and delicious side dishes, or banchan. In the South Bay Area, Santa Clara is home to a number of fantastic Korean barbecue restaurants often tucked away in neighborhood shopping centers. Here are five can’t-miss restaurants for Korean barbecue in the South Bay Area. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Gooyi Gooyi\u003c/h2>\n\u003cfigure id=\"attachment_109881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyi.jpg\" alt=\"The banchan selections at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gooyi Gooyi\u003c/strong> shares a small Santa Clara shopping mall with two adult book stores and Bobby’s Liquor (a mecca for craft beer and small batch spirit enthusiasts), but the small restaurant is a can’t-miss for fans of Korean barbecue. Popular selections here include buttery tender pieces of boneless prime short rib, salt and pepper marinated cubes of short rib, and marinated beef bulgogi which develops a heavenly sweet flavor as it caramelizes on the hot griddle. To wash it all down be sure to order the housemade lemon soju. Gooyi Gooyi stays open until 2am, making it a popular destination to feast on barbecue and drink soju late into the night.\u003c/p>\n\u003cfigure id=\"attachment_109886\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib.jpg\" alt=\"Boneless pieces of short rib marinated in salt and pepper cooking on the griddle at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Boneless pieces of short rib marinated in salt and pepper cooking on the griddle at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib.jpg\" alt=\"A server cooks boneless prime short rib at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A server cooks boneless prime short rib at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyikimcheRice.jpg\" alt=\"Kimchi fried rice at Gooyi Gooyi\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kimchi fried rice at Gooyi Gooyi \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiBulgogi.jpg\" alt=\"Marinated beef bulgogi at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated beef bulgogi at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiTables.jpg\" alt=\"Diners inside Gooyi Gooyi in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Diners inside Gooyi Gooyi in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/gooyi-gooyi-santa-clara\" target=\"_blank\">\u003cstrong>Gooyi Gooyi\u003c/strong>\u003c/a>\u003cbr>\n2331 El Camino Real. [\u003ca href=\"https://goo.gl/JGGUFY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95050\u003cbr>\nPh: (408) 615-9292\u003cbr>\nHours: Mon-Sat 5pm-2am; Sun 5pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Goo-Yi-Goo-Yi/118824201465851\" target=\"_blank\">Goo Yi Goo Yi\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>Chungdam\u003c/h2>\n\u003cfigure id=\"attachment_109875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungDam.jpg\" alt=\"The banchan selections at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Chungdam\u003c/strong> serves Korean barbecue in a modern and sophisticated environment, making it a popular destination for celebrations. The non-marinated boneless short rib as well as the marinated boneless short rib is a great option for first time visitors. The non-marinated short rib pieces practically melt in your mouth and are great to enjoy the natural flavor of the high quality meat at Chungdam. The marinated pieces become deliciously sweet and sticky as they cook over the hot grill. A glass of cold, crisp Cass Fresh beer is the perfect companion for the sweet and spicy pork bulgogi.\u003c/p>\n\u003cfigure id=\"attachment_109878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungDamPrimeShortRib.jpg\" alt=\"Slices of boneless short rib cooking on the grill at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slices of boneless short rib cooking on the grill at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungdamGrill.jpg\" alt=\"Slices of boneless short rib cooking on the grill at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slices of boneless short rib cooking on the grill at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109877\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungdamMarinatedGalbi.jpg\" alt=\"Marinated beef short rib on on the grill at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated beef short rib on on the grill at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungDamSpicyPork.jpg\" alt=\"Spicy pork bulgogi at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109879\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy pork bulgogi at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungdamTables.jpg\" alt=\"The interior of Chungdam in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Chungdam in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://chungdamsv.com/\" target=\"_blank\">\u003cstrong>Chungdam\u003c/strong>\u003c/a>\u003cbr>\n3180 El Camino Real [\u003ca href=\"https://goo.gl/GZlcin\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 246-1208\u003cbr>\nHours: Mon-Sat 11am-2:30pm, 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChungdamSV\" target=\"_blank\">Chungdam\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChungdamSV\" target=\"_blank\">@ChungdamSV\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>Han Sung Charcoal Barbecue\u003c/h2>\n\u003cfigure id=\"attachment_109889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungGalbi.jpg\" alt=\"Short ribs cooking on the charcoal grill at Han Sung.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Short ribs cooking on the charcoal grill at Han Sung. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A sweet smoke lightly lingers in the dining room at \u003cstrong>Han Sung\u003c/strong> as hot charcoal grills cook tableside. The use of the charcoal grill gives this Korean barbecue restaurant a unique flair and adds a touch of smoky flavor to the grilled meats. The thinly sliced beef bulgogi has the perfect touch of sweetness, the charcoal smoke giving the meat an extra touch of savory flavor. The spicy pork bulgogi is prepared in the kitchen but arrives at your table piping hot with sweet, charred tips.\u003c/p>\n\u003cfigure id=\"attachment_109890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungRibs.jpg\" alt=\"A server cooks short ribs on the charcoal grill at Han Sung.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A server cooks short ribs on the charcoal grill at Han Sung. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungSpicyPork.jpg\" alt=\"Spicy pork bulgogi at Han Sung.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy pork bulgogi at Han Sung. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungTables.jpg\" alt=\"Diners inside Han Sung in Santa Clara.\" width=\"1920\" height=\"1234\" class=\"size-full wp-image-109892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-400x257.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-1440x926.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-1180x758.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-960x617.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Diners inside Han Sung in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/han-sung-bbq-santa-clara-2\" target=\"_blank\">\u003cstrong>Han Sung Charcoal Barbecue\u003c/strong>\u003c/a>\u003cbr>\n2644 El Camino Real [\u003ca href=\"https://goo.gl/g2BeWA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 246-7799\u003cbr>\nHours: Mon-Sat 10:30am-12am; Sun 10:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/HanSungBBQ/?fref=ts\" target=\"_blank\">Han Sung BBQ\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>Jang Su Jang\u003c/h2>\n\u003cfigure id=\"attachment_109893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJang.jpg\" alt=\"The banchan selections at Jang Su Jang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections at Jang Su Jang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jang Su Jang\u003c/strong> is regularly recognized by both the Michelin Guide and Zagat for their refined Korean barbecue. Two locations in Santa Clara and Milpitas are wildly popular, so be prepared for a decent wait to get your table. Attentive servers prepare your barbecue at your table and keep your banchan well stocked. The marinated short ribs have a light marinade and are buttery tender, while the pork belly is best when left of the griddle to crisp around the edges.\u003c/p>\n\u003cfigure id=\"attachment_109894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJangGrill.jpg\" alt=\"Marinated short rib and beef bulgogi cooking on the grill at Jang Su Jang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated short rib and beef bulgogi cooking on the grill at Jang Su Jang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJangPork.jpg\" alt=\"Pork belly cooking on the grill at Jang Su Jang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork belly cooking on the grill at Jang Su Jang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJangTables.jpg\" alt=\"Inside Jang Su Jang in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Jang Su Jang in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jangsujang.com/santa-clara/\" target=\"_blank\">\u003cstrong>Jang Su Jang\u003c/strong>\u003c/a>\u003cbr>\n3561 El Camino Real #10 [\u003ca href=\"https://goo.gl/CcbS1U\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 246-1212\u003cbr>\nHours: Mon-Sun 11am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Jang-Su-Jang-123066107742593/?fref=ts\" target=\"_blank\">Jang Su Jang\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>To Bang\u003c/h2>\n\u003cfigure id=\"attachment_109898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ToBangGrill.jpg\" alt=\"The banchan selections and thinly sliced beef cooking on the grill at To Bang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections and thinly sliced beef cooking on the grill at To Bang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a neighborhood shopping center in Santa Clara, \u003cstrong>To Bang\u003c/strong> serves Korean barbecue in gluttonous portions with their popular family style combination dinners. With the combination dinner, guests can enjoy a full spread of thinly sliced beef, pork belly, kimchi stew, seafood pancake, steamed eggs, as well as all-you-can-eat banchan. Dinner combinations also include the option to add beer or soju for the table. To Bang was \u003ca href=\"http://ww2.kqed.org/checkplease/2016/04/21/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch/\">recently featured\u003c/a> on this season of “Check, Please! Bay Area.”\u003c/p>\n\u003cfigure id=\"attachment_109899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ToBangMeat.jpg\" alt=\"Cooked thinly sliced beef and pork belly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooked thinly sliced beef and pork belly. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ToBang.jpg\" alt=\"Diners inside To Bang in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Diners inside To Bang in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.tobangkoreanbbq.com/\" target=\"_blank\">\u003cstrong>To Bang\u003c/strong>\u003c/a>\u003cbr>\n1052 Kiely Blvd. [\u003ca href=\"https://goo.gl/AZ0tMc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 615-7540\u003cbr>\nHours: Mon-Fri 5:30-11pm; Sat-Sun 4:30-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tobang/111373188896943?fref=ts\" target=\"_blank\">ToBang\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "In the South Bay Area, Santa Clara is home to a number of fantastic Korean barbecue restaurants often tucked away in neighborhood shopping centers. Here are five can’t-miss restaurants for Korean barbecue in the South Bay Area.",
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"description": "In the South Bay Area, Santa Clara is home to a number of fantastic Korean barbecue restaurants often tucked away in neighborhood shopping centers. Here are five can’t-miss restaurants for Korean barbecue in the South Bay Area.",
"title": "Bay Area Bites Guide to 5 Can't-Miss South Bay Korean Barbecue Restaurants | KQED",
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"headline": "Bay Area Bites Guide to 5 Can't-Miss South Bay Korean Barbecue Restaurants",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Mom said not to play with your food, unless, of course, you’re grilling your own dinner tableside. Korean barbecue is best enjoyed among a group of friends who can help you partake in the gluttonous portions of meat, bottles of cold beer or soju, and delicious side dishes, or banchan. In the South Bay Area, Santa Clara is home to a number of fantastic Korean barbecue restaurants often tucked away in neighborhood shopping centers. Here are five can’t-miss restaurants for Korean barbecue in the South Bay Area. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Gooyi Gooyi\u003c/h2>\n\u003cfigure id=\"attachment_109881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyi.jpg\" alt=\"The banchan selections at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gooyi Gooyi\u003c/strong> shares a small Santa Clara shopping mall with two adult book stores and Bobby’s Liquor (a mecca for craft beer and small batch spirit enthusiasts), but the small restaurant is a can’t-miss for fans of Korean barbecue. Popular selections here include buttery tender pieces of boneless prime short rib, salt and pepper marinated cubes of short rib, and marinated beef bulgogi which develops a heavenly sweet flavor as it caramelizes on the hot griddle. To wash it all down be sure to order the housemade lemon soju. Gooyi Gooyi stays open until 2am, making it a popular destination to feast on barbecue and drink soju late into the night.\u003c/p>\n\u003cfigure id=\"attachment_109886\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib.jpg\" alt=\"Boneless pieces of short rib marinated in salt and pepper cooking on the griddle at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiSaltPepperShortRib-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Boneless pieces of short rib marinated in salt and pepper cooking on the griddle at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib.jpg\" alt=\"A server cooks boneless prime short rib at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiPrimeShortRib-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A server cooks boneless prime short rib at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyikimcheRice.jpg\" alt=\"Kimchi fried rice at Gooyi Gooyi\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyikimcheRice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kimchi fried rice at Gooyi Gooyi \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiBulgogi.jpg\" alt=\"Marinated beef bulgogi at Gooyi Gooyi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiBulgogi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated beef bulgogi at Gooyi Gooyi. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/GooyiGooyiTables.jpg\" alt=\"Diners inside Gooyi Gooyi in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/GooyiGooyiTables-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Diners inside Gooyi Gooyi in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/gooyi-gooyi-santa-clara\" target=\"_blank\">\u003cstrong>Gooyi Gooyi\u003c/strong>\u003c/a>\u003cbr>\n2331 El Camino Real. [\u003ca href=\"https://goo.gl/JGGUFY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95050\u003cbr>\nPh: (408) 615-9292\u003cbr>\nHours: Mon-Sat 5pm-2am; Sun 5pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Goo-Yi-Goo-Yi/118824201465851\" target=\"_blank\">Goo Yi Goo Yi\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>Chungdam\u003c/h2>\n\u003cfigure id=\"attachment_109875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungDam.jpg\" alt=\"The banchan selections at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Chungdam\u003c/strong> serves Korean barbecue in a modern and sophisticated environment, making it a popular destination for celebrations. The non-marinated boneless short rib as well as the marinated boneless short rib is a great option for first time visitors. The non-marinated short rib pieces practically melt in your mouth and are great to enjoy the natural flavor of the high quality meat at Chungdam. The marinated pieces become deliciously sweet and sticky as they cook over the hot grill. A glass of cold, crisp Cass Fresh beer is the perfect companion for the sweet and spicy pork bulgogi.\u003c/p>\n\u003cfigure id=\"attachment_109878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungDamPrimeShortRib.jpg\" alt=\"Slices of boneless short rib cooking on the grill at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamPrimeShortRib-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slices of boneless short rib cooking on the grill at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungdamGrill.jpg\" alt=\"Slices of boneless short rib cooking on the grill at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamGrill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slices of boneless short rib cooking on the grill at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109877\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungdamMarinatedGalbi.jpg\" alt=\"Marinated beef short rib on on the grill at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamMarinatedGalbi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated beef short rib on on the grill at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungDamSpicyPork.jpg\" alt=\"Spicy pork bulgogi at Chungdam.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109879\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungDamSpicyPork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy pork bulgogi at Chungdam. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ChungdamTables.jpg\" alt=\"The interior of Chungdam in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ChungdamTables-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Chungdam in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://chungdamsv.com/\" target=\"_blank\">\u003cstrong>Chungdam\u003c/strong>\u003c/a>\u003cbr>\n3180 El Camino Real [\u003ca href=\"https://goo.gl/GZlcin\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 246-1208\u003cbr>\nHours: Mon-Sat 11am-2:30pm, 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChungdamSV\" target=\"_blank\">Chungdam\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChungdamSV\" target=\"_blank\">@ChungdamSV\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>Han Sung Charcoal Barbecue\u003c/h2>\n\u003cfigure id=\"attachment_109889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungGalbi.jpg\" alt=\"Short ribs cooking on the charcoal grill at Han Sung.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungGalbi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Short ribs cooking on the charcoal grill at Han Sung. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A sweet smoke lightly lingers in the dining room at \u003cstrong>Han Sung\u003c/strong> as hot charcoal grills cook tableside. The use of the charcoal grill gives this Korean barbecue restaurant a unique flair and adds a touch of smoky flavor to the grilled meats. The thinly sliced beef bulgogi has the perfect touch of sweetness, the charcoal smoke giving the meat an extra touch of savory flavor. The spicy pork bulgogi is prepared in the kitchen but arrives at your table piping hot with sweet, charred tips.\u003c/p>\n\u003cfigure id=\"attachment_109890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungRibs.jpg\" alt=\"A server cooks short ribs on the charcoal grill at Han Sung.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungRibs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A server cooks short ribs on the charcoal grill at Han Sung. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungSpicyPork.jpg\" alt=\"Spicy pork bulgogi at Han Sung.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungSpicyPork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy pork bulgogi at Han Sung. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/HanSungTables.jpg\" alt=\"Diners inside Han Sung in Santa Clara.\" width=\"1920\" height=\"1234\" class=\"size-full wp-image-109892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-400x257.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-1440x926.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-1180x758.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/HanSungTables-960x617.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Diners inside Han Sung in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/han-sung-bbq-santa-clara-2\" target=\"_blank\">\u003cstrong>Han Sung Charcoal Barbecue\u003c/strong>\u003c/a>\u003cbr>\n2644 El Camino Real [\u003ca href=\"https://goo.gl/g2BeWA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 246-7799\u003cbr>\nHours: Mon-Sat 10:30am-12am; Sun 10:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/HanSungBBQ/?fref=ts\" target=\"_blank\">Han Sung BBQ\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>Jang Su Jang\u003c/h2>\n\u003cfigure id=\"attachment_109893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJang.jpg\" alt=\"The banchan selections at Jang Su Jang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJang-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections at Jang Su Jang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jang Su Jang\u003c/strong> is regularly recognized by both the Michelin Guide and Zagat for their refined Korean barbecue. Two locations in Santa Clara and Milpitas are wildly popular, so be prepared for a decent wait to get your table. Attentive servers prepare your barbecue at your table and keep your banchan well stocked. The marinated short ribs have a light marinade and are buttery tender, while the pork belly is best when left of the griddle to crisp around the edges.\u003c/p>\n\u003cfigure id=\"attachment_109894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJangGrill.jpg\" alt=\"Marinated short rib and beef bulgogi cooking on the grill at Jang Su Jang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangGrill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marinated short rib and beef bulgogi cooking on the grill at Jang Su Jang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJangPork.jpg\" alt=\"Pork belly cooking on the grill at Jang Su Jang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangPork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork belly cooking on the grill at Jang Su Jang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/JangSuJangTables.jpg\" alt=\"Inside Jang Su Jang in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/JangSuJangTables-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Jang Su Jang in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jangsujang.com/santa-clara/\" target=\"_blank\">\u003cstrong>Jang Su Jang\u003c/strong>\u003c/a>\u003cbr>\n3561 El Camino Real #10 [\u003ca href=\"https://goo.gl/CcbS1U\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 246-1212\u003cbr>\nHours: Mon-Sun 11am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Jang-Su-Jang-123066107742593/?fref=ts\" target=\"_blank\">Jang Su Jang\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003ch2>To Bang\u003c/h2>\n\u003cfigure id=\"attachment_109898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ToBangGrill.jpg\" alt=\"The banchan selections and thinly sliced beef cooking on the grill at To Bang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangGrill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The banchan selections and thinly sliced beef cooking on the grill at To Bang. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a neighborhood shopping center in Santa Clara, \u003cstrong>To Bang\u003c/strong> serves Korean barbecue in gluttonous portions with their popular family style combination dinners. With the combination dinner, guests can enjoy a full spread of thinly sliced beef, pork belly, kimchi stew, seafood pancake, steamed eggs, as well as all-you-can-eat banchan. Dinner combinations also include the option to add beer or soju for the table. To Bang was \u003ca href=\"http://ww2.kqed.org/checkplease/2016/04/21/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch/\">recently featured\u003c/a> on this season of “Check, Please! Bay Area.”\u003c/p>\n\u003cfigure id=\"attachment_109899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ToBangMeat.jpg\" alt=\"Cooked thinly sliced beef and pork belly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBangMeat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooked thinly sliced beef and pork belly. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ToBang.jpg\" alt=\"Diners inside To Bang in Santa Clara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ToBang-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Diners inside To Bang in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.tobangkoreanbbq.com/\" target=\"_blank\">\u003cstrong>To Bang\u003c/strong>\u003c/a>\u003cbr>\n1052 Kiely Blvd. [\u003ca href=\"https://goo.gl/AZ0tMc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95051\u003cbr>\nPh: (408) 615-7540\u003cbr>\nHours: Mon-Fri 5:30-11pm; Sat-Sun 4:30-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tobang/111373188896943?fref=ts\" target=\"_blank\">ToBang\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees more than $25)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Waffles in San Francisco, Alameda, Oakland and Berkeley",
"title": "Bay Area Bites Guide to 5 Favorite Waffles in San Francisco, Alameda, Oakland and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While the word \u003ca href=\"https://en.wikipedia.org/wiki/Waffle\" target=\"_blank\">waffle\u003c/a> had its first recorded usage in 1725, Europeans have been making them since medieval times, when waffle irons depicted Jesus mid-crucifixion instead of the square pattern we happily devour today. There’s a reason they’ve remained so popular. While there’s nothing like a swarm, sweet stack of freshly pressed waffles topped with syrup, waffles are also adaptable. Unlike pancakes, they have the ability to transcend their role as a breakfast dish, working just as well as the \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/05/09/bay-area-bites-guide-to-7-favorite-fried-chicken-sandwiches-in-san-francisco-oakland-and-alameda/\" target=\"_blank\">bread in a sandwich \u003c/a>or as the ideal accompaniment to fried chicken. Here are five of our favorite waffle spots in San Francisco, Berkeley, Oakland and Alameda. Did we miss your favorite? Let us know in the comments.\u003c/p>\n\u003ch2>Beachside Coffee Bar & Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_109781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109781\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6278.jpg\" alt=\"A bacon waffle at Beachside Coffee Bar & Kitchen.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bacon waffle at Beachside Coffee Bar & Kitchen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’d be understandable if \u003cstrong>Beachside Coffee Bar & Kitchen\u003c/strong> was just ok--with their ideal location, steps from Ocean Beach, they could easily skate by with mediocrity. Thankfully, they’re better than that. The cafe, owned by Buffy and Patrick Maguire (who also own Java Beach Cafe down the street) offers coffee roasted in-house and a homey menu (from chef Nick Patchen) of comforting classics. Their bacon waffle is a tall, almost cake-y affair, sturdy enough for an onslaught of maple syrup and butter (it’s no wonder they use their waffles as the basis of a Monte Cristo sandwich). The bacon obsession of the last decade led to plenty of ill-considered dishes, including many featuring a pet peeve of mine: bacon diced into an unrecognizable dust. Not so here. The waffle is flecked with irregular, sizable chunks of delicious bacon. It’s salty, decadent, and cozy, reminding you why maple bacon is such a beloved flavor combination in everything from doughnuts to chips. It’s also the kind of meal that’s ideal when you’re warming up from the area’s chilly microclimate, whether you’re a surfer or merely coming in from a wind-whipped walk.\u003c/p>\n\u003cfigure id=\"attachment_109780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109780\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6271.jpg\" alt=\"Inside Beachside Coffee Bar & Kitchen, steps from Ocean Beach.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Beachside Coffee Bar & Kitchen, steps from Ocean Beach. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.beachsidesf.com/home/\" target=\"_blank\">\u003cstrong>Beachside Coffee Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n4300 Judah St [\u003ca href=\"https://goo.gl/cfguux\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 682-4961\u003cbr>\nHours: Mon-Thu, 7am-4pm; Fri-Sun, 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/beachsidesf/\" target=\"_blank\">Beachside Coffee Bar And Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BeachsideSF\" target=\"_blank\">@BeachsideSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/beachsidesf/\" target=\"_blank\">@beachsidesf\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Little Gem Belgian Waffles\u003c/h2>\n\u003cfigure id=\"attachment_109775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6170.jpg\" alt=\"A Nutella and strawberry topped liege waffle at at Little Gem Belgian Waffles.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nutella and strawberry topped liege waffle at at Little Gem Belgian Waffles. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley has many restaurants best described as “places where you can put things on other things.” There are the scads of frozen yogurt places. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/10/first-look-smokes-poutinerie-in-berkeley/\" target=\"_blank\">poutinerie\u003c/a>. The cinnamon roll cafe. And now, there is \u003cstrong>Little Gem Belgian Waffles\u003c/strong>, where you can put a variety of toppings on waffles. And not just any waffles: liege waffles, the Belgian specialty that is crispy, buttery and crunchy from pearl sugar. Husband and wife owners Chong Zhao and Janelle Wong discovered Belgian waffles on a trip to Japan (where the style is popular) and decided that Berkeley needed a waffle shop with customizable toppings. Toppings, while sweet, were surprisingly balanced. A Nutella strawberry waffle featured a modest amount of Nutella and a heap of tart strawberries. The waffle was puffy and crisp, a delicious not-too-sweet base. That restraint, and the considered touches--local Numi tea, organic ice cream, a Tcho milk chocolate spread, make it a welcome addition to the Telegraph food options, a pleasing alternative to the usual gonzo student food options (sushi burritos! Root beer-flavored cinnamon rolls!)\u003c/p>\n\u003cfigure id=\"attachment_109774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6165.jpg\" alt=\"The options at Little Gem Belgian Waffles.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The options at Little Gem Belgian Waffles. \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.littlegemwaffles.com/\" target=\"_blank\">\u003cstrong>Little Gem Belgian Waffles\u003c/strong>\u003c/a>\u003cbr>\n2468 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/rnzykqF1Km72\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 883-8922\u003cbr>\nHours: Closed Mon; Tue-Thu, 4-10pm; Fri-Sat, 12-11pm; Sun, 12-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Littlegemwaffles/\" target=\"_blank\">Little Gem Belgian Waffles\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/littlegemwaffle\" target=\"_blank\">@littlegemwaffle\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/littlegemwaffles/\" target=\"_blank\">@littlegemwaffles\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Ole's Waffle Shop\u003c/h2>\n\u003cfigure id=\"attachment_109777\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109777\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6186.jpg\" alt=\"A pecan waffle from Ole's Waffle Shop. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pecan waffle from Ole's Waffle Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ole's Waffle Shop\u003c/strong> in Alameda is probably the closest thing to a Waffle House you can find in the Bay Area, featuring late night hours, capable cooks confidently serving up a menu of griddle-centric dishes, and crisp, efficient service (including a \u003ca href=\"http://www.sfchronicle.com/thetake/article/Alameda-waitress-has-been-spoiling-her-waffle-7468082.php?t=0ee87d531f&cmpid=fb-premium\" target=\"_blank\">server who has been working there 38 years\u003c/a> and who was Alameda’s first black waitress). Ole’s, run by owner Vickie Summerfield, is old school. The booths are vinyl, the walls are painted in that shade best called “Seventies Orange” and the waitress’ first words are simply “Coffee?” There are families everywhere. A pecan waffle was plate-spanningly large, with an aesthetic perfection that rivaled Eggo. The texture was light and fluffy, with the chunks of pecan weaved into the batter offering a pleasing textural contrast. It’s not fancy--it tastes best slathered with an unholy amount of butter and imitation syrup--but it’s the kind of waffle that brought me back to ages 8-10, where every one of my days began with an Eggo Homestyle waffle popped in the toaster before school. It's the opposite of a fancy Belgian waffle, but it’s comforting and satisfying in a distinctively American way.\u003c/p>\n\u003cfigure id=\"attachment_109776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109776\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6177.jpg\" alt=\"The breakfast crowd at Ole's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The breakfast crowd at Ole's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/oles-waffle-shop-alameda\" target=\"_blank\">\u003cstrong>Ole's Waffle Shop\u003c/strong>\u003c/a>\u003cbr>\n1507 Park St [\u003ca href=\"https://goo.gl/maps/M6ZozzjUV8k\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 522-8108\u003cbr>\nHours: Mon-Thu, 5:30am-8:30pm; Fri, 5:30am-12:30am; Sat, 6am-12:30am; Sun, 6am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oleswaffleshop/\" target=\"_blank\">Ole's Waffle Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/olesws\" target=\"_blank\">@OlesWS\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>It's Tops Coffee Shop\u003c/h2>\n\u003cfigure id=\"attachment_109779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109779\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6259.jpg\" alt=\"A chedder and sausage stuffed waffle from It's Tops Coffee Shop.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chedder and sausage stuffed waffle from It's Tops Coffee Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gimmicky frankenfoods--stuffed French toast, doughnut burgers--are an increasingly common site on breakfast and brunch menus. At \u003cstrong>It's Tops Coffee Shop\u003c/strong>, a Market Street institution started in 1935 and still run by the same family, the decadent choice is stuffed waffles. In a city where restaurants are filled with muted colors, ecru ceramic mugs and lighting designed for maximum Instagram appeal, it’s refreshing to know that there are still a handful of unfussy spots. And It’s Tops fits the bill, with a laconic waitress hollering at the kitchen staff, red leather booths and “Mr. Sandman” playing softly in the background. It’s run by siblings Sheila and Bruce Chapman and the menu features standards with flashes of whimsy: omelettes, a selection of “deep fried sides” and the aforementioned stuffed waffles. I opted for one with cheddar, jalapeno and sausage (Don’t worry, they also have more traditional waffle flavors). The slim waffle was rich, oozing with salty cheese and dotted with sausage chunks. In a intriguingly bizarre twist, it came sprinkled with powdered sugar. At first this horrified me. But when you think of your average breakfast plate and the tangle of flavors it produces--salty with sweet, pancake syrup running into the sausage--it almost makes sense. And it’s worth noting that this weirdly delicious waffle, like the rest of their breakfast menu, is available all day and long into the night, proving once again that San Francisco has something to satisfy every kind of eclectic craving.\u003c/p>\n\u003cfigure id=\"attachment_109778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109778\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6256.jpg\" alt=\"The retro interior of It's Tops Coffee Shop.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The retro interior of It's Tops Coffee Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.itstopscoffeeshop.com/\" target=\"_blank\">\u003cstrong>It's Tops Coffee Shop\u003c/strong>\u003c/a>\u003cbr>\n1801 Market St [\u003ca href=\"https://goo.gl/maps/2ZjLhrtitvp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, California 94103\u003cbr>\nPh: (415) 431-6395\u003cbr>\nHours: Mon-Sat, 8am-3pm and 8pm-3am; Sun, 8am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Its-Tops-Restaurant-Coffee-Shop-133494676690998/\" target=\"_blank\">It's Tops Restaurant & Coffee Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/itstops\" target=\"_blank\">@ItsTops\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Blue Bottle Coffee\u003c/h2>\n\u003cfigure id=\"attachment_109773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109773\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6160.jpg\" alt=\"Blue Bottle's liege waffle, served in a coffee filter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Bottle's liege waffle, served in a coffee filter. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Blue Bottle\u003c/strong>’s waffle has been a consistent menu item since their early days--according to their book, the sweetness built into the Liege waffle (from pastry chef Caitlin Freeman) made it the ideal on-the-go breakfast for their harried Ferry Building customers. It’s an architectural marvel, tall and stately with a light batter flecked with crispy sugar pearls. There’s a surprisingly nice crunch--something I didn’t previously realize I appreciated in a waffle--and a subtle vanilla flavor. There’s no accompaniment given or needed, and I promise: you won’t miss the syrup. Like Blue Bottle’s entire aesthetic, it’s approachably elegant.\u003c/p>\n\u003cfigure id=\"attachment_109772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109772\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6153.jpg\" alt=\"Inside Blue Bottle's W.C. Morse Café.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Blue Bottle's W.C. Morse Café. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://bluebottlecoffee.com/\" target=\"_blank\">\u003cstrong>Blue Bottle Coffee\u003c/strong>\u003c/a> (Waffle available at multiple locations)\u003cbr>\n4270 Broadway [\u003ca href=\"https://goo.gl/maps/wiV4GBEHmXv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 653-3394\u003cbr>\nHours: Mon-Sun, 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bluebottlecoffee/\" target=\"_blank\">Blue Bottle Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bluebottleroast?lang=en\" target=\"_blank\">@bluebottleroast\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/bluebottle/?hl=en\" target=\"_blank\">@bluebottle\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Your guide to finding waffles--stuffed, Belgian-style and traditional--around the Bay Area. ",
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"description": "Your guide to finding waffles--stuffed, Belgian-style and traditional--around the Bay Area. ",
"title": "Bay Area Bites Guide to 5 Favorite Waffles in San Francisco, Alameda, Oakland and Berkeley | KQED",
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"headline": "Bay Area Bites Guide to 5 Favorite Waffles in San Francisco, Alameda, Oakland and Berkeley",
"datePublished": "2016-06-04T08:05:41-07:00",
"dateModified": "2017-08-24T05:28:21-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While the word \u003ca href=\"https://en.wikipedia.org/wiki/Waffle\" target=\"_blank\">waffle\u003c/a> had its first recorded usage in 1725, Europeans have been making them since medieval times, when waffle irons depicted Jesus mid-crucifixion instead of the square pattern we happily devour today. There’s a reason they’ve remained so popular. While there’s nothing like a swarm, sweet stack of freshly pressed waffles topped with syrup, waffles are also adaptable. Unlike pancakes, they have the ability to transcend their role as a breakfast dish, working just as well as the \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/05/09/bay-area-bites-guide-to-7-favorite-fried-chicken-sandwiches-in-san-francisco-oakland-and-alameda/\" target=\"_blank\">bread in a sandwich \u003c/a>or as the ideal accompaniment to fried chicken. Here are five of our favorite waffle spots in San Francisco, Berkeley, Oakland and Alameda. Did we miss your favorite? Let us know in the comments.\u003c/p>\n\u003ch2>Beachside Coffee Bar & Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_109781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109781\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6278.jpg\" alt=\"A bacon waffle at Beachside Coffee Bar & Kitchen.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bacon waffle at Beachside Coffee Bar & Kitchen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’d be understandable if \u003cstrong>Beachside Coffee Bar & Kitchen\u003c/strong> was just ok--with their ideal location, steps from Ocean Beach, they could easily skate by with mediocrity. Thankfully, they’re better than that. The cafe, owned by Buffy and Patrick Maguire (who also own Java Beach Cafe down the street) offers coffee roasted in-house and a homey menu (from chef Nick Patchen) of comforting classics. Their bacon waffle is a tall, almost cake-y affair, sturdy enough for an onslaught of maple syrup and butter (it’s no wonder they use their waffles as the basis of a Monte Cristo sandwich). The bacon obsession of the last decade led to plenty of ill-considered dishes, including many featuring a pet peeve of mine: bacon diced into an unrecognizable dust. Not so here. The waffle is flecked with irregular, sizable chunks of delicious bacon. It’s salty, decadent, and cozy, reminding you why maple bacon is such a beloved flavor combination in everything from doughnuts to chips. It’s also the kind of meal that’s ideal when you’re warming up from the area’s chilly microclimate, whether you’re a surfer or merely coming in from a wind-whipped walk.\u003c/p>\n\u003cfigure id=\"attachment_109780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109780\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6271.jpg\" alt=\"Inside Beachside Coffee Bar & Kitchen, steps from Ocean Beach.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Beachside Coffee Bar & Kitchen, steps from Ocean Beach. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.beachsidesf.com/home/\" target=\"_blank\">\u003cstrong>Beachside Coffee Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n4300 Judah St [\u003ca href=\"https://goo.gl/cfguux\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 682-4961\u003cbr>\nHours: Mon-Thu, 7am-4pm; Fri-Sun, 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/beachsidesf/\" target=\"_blank\">Beachside Coffee Bar And Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BeachsideSF\" target=\"_blank\">@BeachsideSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/beachsidesf/\" target=\"_blank\">@beachsidesf\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Little Gem Belgian Waffles\u003c/h2>\n\u003cfigure id=\"attachment_109775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6170.jpg\" alt=\"A Nutella and strawberry topped liege waffle at at Little Gem Belgian Waffles.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nutella and strawberry topped liege waffle at at Little Gem Belgian Waffles. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley has many restaurants best described as “places where you can put things on other things.” There are the scads of frozen yogurt places. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/10/first-look-smokes-poutinerie-in-berkeley/\" target=\"_blank\">poutinerie\u003c/a>. The cinnamon roll cafe. And now, there is \u003cstrong>Little Gem Belgian Waffles\u003c/strong>, where you can put a variety of toppings on waffles. And not just any waffles: liege waffles, the Belgian specialty that is crispy, buttery and crunchy from pearl sugar. Husband and wife owners Chong Zhao and Janelle Wong discovered Belgian waffles on a trip to Japan (where the style is popular) and decided that Berkeley needed a waffle shop with customizable toppings. Toppings, while sweet, were surprisingly balanced. A Nutella strawberry waffle featured a modest amount of Nutella and a heap of tart strawberries. The waffle was puffy and crisp, a delicious not-too-sweet base. That restraint, and the considered touches--local Numi tea, organic ice cream, a Tcho milk chocolate spread, make it a welcome addition to the Telegraph food options, a pleasing alternative to the usual gonzo student food options (sushi burritos! Root beer-flavored cinnamon rolls!)\u003c/p>\n\u003cfigure id=\"attachment_109774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6165.jpg\" alt=\"The options at Little Gem Belgian Waffles.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The options at Little Gem Belgian Waffles. \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.littlegemwaffles.com/\" target=\"_blank\">\u003cstrong>Little Gem Belgian Waffles\u003c/strong>\u003c/a>\u003cbr>\n2468 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/rnzykqF1Km72\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 883-8922\u003cbr>\nHours: Closed Mon; Tue-Thu, 4-10pm; Fri-Sat, 12-11pm; Sun, 12-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Littlegemwaffles/\" target=\"_blank\">Little Gem Belgian Waffles\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/littlegemwaffle\" target=\"_blank\">@littlegemwaffle\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/littlegemwaffles/\" target=\"_blank\">@littlegemwaffles\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Ole's Waffle Shop\u003c/h2>\n\u003cfigure id=\"attachment_109777\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109777\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6186.jpg\" alt=\"A pecan waffle from Ole's Waffle Shop. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pecan waffle from Ole's Waffle Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ole's Waffle Shop\u003c/strong> in Alameda is probably the closest thing to a Waffle House you can find in the Bay Area, featuring late night hours, capable cooks confidently serving up a menu of griddle-centric dishes, and crisp, efficient service (including a \u003ca href=\"http://www.sfchronicle.com/thetake/article/Alameda-waitress-has-been-spoiling-her-waffle-7468082.php?t=0ee87d531f&cmpid=fb-premium\" target=\"_blank\">server who has been working there 38 years\u003c/a> and who was Alameda’s first black waitress). Ole’s, run by owner Vickie Summerfield, is old school. The booths are vinyl, the walls are painted in that shade best called “Seventies Orange” and the waitress’ first words are simply “Coffee?” There are families everywhere. A pecan waffle was plate-spanningly large, with an aesthetic perfection that rivaled Eggo. The texture was light and fluffy, with the chunks of pecan weaved into the batter offering a pleasing textural contrast. It’s not fancy--it tastes best slathered with an unholy amount of butter and imitation syrup--but it’s the kind of waffle that brought me back to ages 8-10, where every one of my days began with an Eggo Homestyle waffle popped in the toaster before school. It's the opposite of a fancy Belgian waffle, but it’s comforting and satisfying in a distinctively American way.\u003c/p>\n\u003cfigure id=\"attachment_109776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109776\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6177.jpg\" alt=\"The breakfast crowd at Ole's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The breakfast crowd at Ole's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/oles-waffle-shop-alameda\" target=\"_blank\">\u003cstrong>Ole's Waffle Shop\u003c/strong>\u003c/a>\u003cbr>\n1507 Park St [\u003ca href=\"https://goo.gl/maps/M6ZozzjUV8k\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 522-8108\u003cbr>\nHours: Mon-Thu, 5:30am-8:30pm; Fri, 5:30am-12:30am; Sat, 6am-12:30am; Sun, 6am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oleswaffleshop/\" target=\"_blank\">Ole's Waffle Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/olesws\" target=\"_blank\">@OlesWS\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>It's Tops Coffee Shop\u003c/h2>\n\u003cfigure id=\"attachment_109779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109779\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6259.jpg\" alt=\"A chedder and sausage stuffed waffle from It's Tops Coffee Shop.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chedder and sausage stuffed waffle from It's Tops Coffee Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gimmicky frankenfoods--stuffed French toast, doughnut burgers--are an increasingly common site on breakfast and brunch menus. At \u003cstrong>It's Tops Coffee Shop\u003c/strong>, a Market Street institution started in 1935 and still run by the same family, the decadent choice is stuffed waffles. In a city where restaurants are filled with muted colors, ecru ceramic mugs and lighting designed for maximum Instagram appeal, it’s refreshing to know that there are still a handful of unfussy spots. And It’s Tops fits the bill, with a laconic waitress hollering at the kitchen staff, red leather booths and “Mr. Sandman” playing softly in the background. It’s run by siblings Sheila and Bruce Chapman and the menu features standards with flashes of whimsy: omelettes, a selection of “deep fried sides” and the aforementioned stuffed waffles. I opted for one with cheddar, jalapeno and sausage (Don’t worry, they also have more traditional waffle flavors). The slim waffle was rich, oozing with salty cheese and dotted with sausage chunks. In a intriguingly bizarre twist, it came sprinkled with powdered sugar. At first this horrified me. But when you think of your average breakfast plate and the tangle of flavors it produces--salty with sweet, pancake syrup running into the sausage--it almost makes sense. And it’s worth noting that this weirdly delicious waffle, like the rest of their breakfast menu, is available all day and long into the night, proving once again that San Francisco has something to satisfy every kind of eclectic craving.\u003c/p>\n\u003cfigure id=\"attachment_109778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109778\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6256.jpg\" alt=\"The retro interior of It's Tops Coffee Shop.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The retro interior of It's Tops Coffee Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.itstopscoffeeshop.com/\" target=\"_blank\">\u003cstrong>It's Tops Coffee Shop\u003c/strong>\u003c/a>\u003cbr>\n1801 Market St [\u003ca href=\"https://goo.gl/maps/2ZjLhrtitvp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, California 94103\u003cbr>\nPh: (415) 431-6395\u003cbr>\nHours: Mon-Sat, 8am-3pm and 8pm-3am; Sun, 8am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Its-Tops-Restaurant-Coffee-Shop-133494676690998/\" target=\"_blank\">It's Tops Restaurant & Coffee Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/itstops\" target=\"_blank\">@ItsTops\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Blue Bottle Coffee\u003c/h2>\n\u003cfigure id=\"attachment_109773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109773\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6160.jpg\" alt=\"Blue Bottle's liege waffle, served in a coffee filter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Bottle's liege waffle, served in a coffee filter. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Blue Bottle\u003c/strong>’s waffle has been a consistent menu item since their early days--according to their book, the sweetness built into the Liege waffle (from pastry chef Caitlin Freeman) made it the ideal on-the-go breakfast for their harried Ferry Building customers. It’s an architectural marvel, tall and stately with a light batter flecked with crispy sugar pearls. There’s a surprisingly nice crunch--something I didn’t previously realize I appreciated in a waffle--and a subtle vanilla flavor. There’s no accompaniment given or needed, and I promise: you won’t miss the syrup. Like Blue Bottle’s entire aesthetic, it’s approachably elegant.\u003c/p>\n\u003cfigure id=\"attachment_109772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109772\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6153.jpg\" alt=\"Inside Blue Bottle's W.C. Morse Café.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Blue Bottle's W.C. Morse Café. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://bluebottlecoffee.com/\" target=\"_blank\">\u003cstrong>Blue Bottle Coffee\u003c/strong>\u003c/a> (Waffle available at multiple locations)\u003cbr>\n4270 Broadway [\u003ca href=\"https://goo.gl/maps/wiV4GBEHmXv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 653-3394\u003cbr>\nHours: Mon-Sun, 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bluebottlecoffee/\" target=\"_blank\">Blue Bottle Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bluebottleroast?lang=en\" target=\"_blank\">@bluebottleroast\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/bluebottle/?hl=en\" target=\"_blank\">@bluebottle\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "An Unlikely Duo Brings LocoL Fast Food and Jobs to Youth in Oakland",
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"content": "\u003cp>What happens when celebrity chef Roy Choi, of Kogi BBQ truck fame, and chef of the Michelin-starred Coi restaurant Daniel Patterson, team up for a “revolutionary fast food” joint?\u003c/p>\n\u003cp>\u003ca href=\"http://www.welocol.com/\" target=\"_blank\">LocoL\u003c/a> is their healthy and affordable restaurant concept. Their first storefront opened in Watts earlier this year, and they opened an Oakland location last week in Uptown, a business district just north of downtown and a few blocks from public transit.\u003c/p>\n\u003cp>Choi is most well-known for his Kogi tacos, a Korean-Mexican mashup. He’s since expanded to other restaurants including Chego, Alibi Room, A-Frame, Pot and Line Hotel. Patterson is a Bay Area chef whose restaurants include the two Michelin-starred Coi in San Francisco and Haven and Plum Bar in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_109837\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/20160525_LocoLOakland_Roy-speaking-during-Team-Meeting_AudreyMa-1488-1024x683.jpg\" alt=\"Roy Choi.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-109837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Roy-speaking-during-Team-Meeting_AudreyMa-1488-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Roy-speaking-during-Team-Meeting_AudreyMa-1488-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Roy-speaking-during-Team-Meeting_AudreyMa-1488-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Roy-speaking-during-Team-Meeting_AudreyMa-1488-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Roy-speaking-during-Team-Meeting_AudreyMa-1488-1024x683-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Roy Choi. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two years ago, Patterson attended the MAD Food Symposium in Copenhagen, Denmark where \u003ca href=\"https://vimeo.com/75204171\" target=\"_blank\">Choi gave a talk about hunger\u003c/a> (“A Gateway to Feed Hunger: The Promise of Street Food). Patterson already had the idea of bringing healthy fast food options to neighborhoods dominated by liquor stores, where healthy food was scarce. “I thought, man, it would be great if there was a fast food restaurant that could serve real food to create taste memories for kids, but I didn’t know how I could do that, and I knew I couldn’t do it by myself,” Patterson said in an interview, sitting outside the Oakland LocoL store on opening day. “I knew that he was the guy to do this with.”\u003c/p>\n\u003cp>Patterson approached Choi and told him about his idea, and Choi was on board. Patterson flew down to Los Angeles and had lunch with Choi, “and that was that.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before LocoL, both chefs started nonprofits focused on teaching urban youth how to cook. Patterson founded The Cooking Project and Choi had 3 Worlds Café in L.A., which is funded by Dole. “Kids are just so excited to be exposed to things,” Patterson said. “You give them something good, their eyes light up. In a way, that’s what LocoL’s about too.”\u003c/p>\n\u003cp>Their work with youth is intentional. Though their first Oakland location is in a busy intersection off of Broadway Avenue—not exactly a food desert—all of their staff are from East Oakland, according to Patterson. Bringing jobs to impoverished neighborhoods has become a key component to their vision.\u003c/p>\n\u003cp>“The Bay Area is very wealthy, and everyone thinks that everyone’s got a job,” Patterson said. “The fact is, there are a lot of people who don’t have jobs, a lot of people are hungry, and don’t have money. We’re trying to connect the community to jobs.”\u003c/p>\n\u003cfigure id=\"attachment_109834\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/20160525_LocoLOakland_Cashier_AudreyMa-1421-1024x683.jpg\" alt=\"An Oakland LocoL cashier.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-109834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Cashier_AudreyMa-1421-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Cashier_AudreyMa-1421-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Cashier_AudreyMa-1421-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Cashier_AudreyMa-1421-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Cashier_AudreyMa-1421-1024x683-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">An Oakland LocoL cashier. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On opening day, the staff were friendly, smiling, and excited. Employees from the Watts restaurant had driven up from L.A. to be a part of their sister restaurant’s opening day. All together, they brought a level of energy not felt in most food establishments in the area. LocoL hired rapper and community organizer Bambu De Pistola to do some of the outreach to youth in East and West Oakland. “It’s not so much bringing our message to them, but to bring their message to us, talk to them, tell them we’re coming and ask them what they think,” Patterson said.\u003c/p>\n\u003cp>Both Chefs Patterson and Choi have the confidence, following, and financial backing to keep LocoL going, especially in areas like Oakland where rent is going up. They turned the former Plum Restaurant space into LocoL, next to the current Plum Bar. They are leasing the space, but didn’t seem too concerned about the rising rent in the Bay Area that’s pushed out many local restaurants.\u003c/p>\n\u003cp>When I asked them what would happen once a lease is up and if the rent increases exponentially, Choy said: “If it does, it doesn’t matter because the brand exists. When that happens, we’ll cross that bridge if we have to. Hopefully, the brand will be so strong it will rejuvenate the brand rather than hurt it.”\u003c/p>\n\u003cp>For Choi, his experience with Kogi made LocoL possible. “I would never be able to interact with the public if I didn’t have Kogi. It was the pathway to be able to cook for thousands of people on the street, to connect virally to the public, and become kind of a cultural imprint on their lives. That definitely prepared me for this as we built a brand.”\u003c/p>\n\u003cp>As for developing what they’re feeding folks—it came down to similar palates and mutual respect between the two chefs. What’s unusual is two seemingly disparate chefs, joining forces to create a fast food menu.\u003c/p>\n\u003cfigure id=\"attachment_109833\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg\" alt=\"Brekkie Egg in the Hole, French Toast Holes, Yogurt and Granola, Fresh Fruit, Coffee, and Green Juice.\" width=\"1024\" height=\"936\" class=\"size-full wp-image-109833\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-400x366.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-800x731.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-768x702.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-960x878.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Brekkie Egg in the Hole, French Toast Holes, Yogurt and Granola, Fresh Fruit, Coffee, and Green Juice. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We knew we wanted fast food, so automatically, we asked, ‘What is the anchor?’ Burgers. From there, it easily led to other things,” Choi said. They have their “burg” section of the menu, including a burg, veggie burg, and chicken burg. They have foldies, a quesadilla-like item, for $3. They have “brekkie” sandwiches like egg in the hole and French toast holes. Burgs are $5 as are breakfast sandwiches. Coffee, iced of hot, and agua frescas, are $2. Nothing is over $7. The Uptown Oakland menu items are $1 more than the Watts store due to the location. They plan to open another in East Oakland, and prices there will be comparable to the restaurant in Watts.\u003c/p>\n\u003cp>The two chefs easily gave props to each other when they started talking about their cooking.\u003c/p>\n\u003cp>“We have a palate that’s very similar in a lot of ways in terms of how we use herbs and spices and acidity and what we like,” Patterson said. “For me, when I tasted Roy’s food, I knew we’d work well together. Because that’s the thing about chefs, you can say whatever you want, but the truth is in the food.”\u003c/p>\n\u003cp>“Likewise, when I ate at Coi for the first time, I just knew we’d be able to cook together very well,” Choi said about the partnership. “Even though we’re cooking totally different food. You see it in music too, two totally different musicians, but if they connect, they connect. Like Bon Iver and Kanye. They seem different, but you can connect.”\u003c/p>\n\u003cp>The LocoL founders will be busy in the coming years. They plan to open several more locations in the upcoming year, including one in East Oakland, a commissary in West Oakland, one in the Tenderloin and another one in L.A. In the future, they want to expand Newark, Detroit, Atlanta, D.C., Ferguson, Chicago, Philadelphia and beyond.\u003c/p>\n\u003cp>At the end, it comes back to the basics—feeding people. “I’m a cook,” Patterson said. “There’s a lot of people that no one’s feeding. Not just in terms of nutrition, but emotionally and spiritually—we’ve kind of taken a lot of communities in our country and taken everything away.”\u003c/p>\n\u003cfigure id=\"attachment_109835\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683.jpg\" alt=\"Daniel Patterson in the kitchen of Oakland’s first LocoL. \" width=\"1024\" height=\"683\" class=\"size-full wp-image-109835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Daniel Patterson in the kitchen of Oakland’s first LocoL. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>CAAM Board Member Hanson Li is Founder and Managing Partner at Salt Partners Group, a food and beverage investment and holding company that co-founded LocoL.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What happens when celebrity chef Roy Choi, of Kogi BBQ truck fame, and chef of the Michelin-starred Coi restaurant Daniel Patterson, team up for a “revolutionary fast food” joint?\u003c/p>\n\u003cp>\u003ca href=\"http://www.welocol.com/\" target=\"_blank\">LocoL\u003c/a> is their healthy and affordable restaurant concept. Their first storefront opened in Watts earlier this year, and they opened an Oakland location last week in Uptown, a business district just north of downtown and a few blocks from public transit.\u003c/p>\n\u003cp>Choi is most well-known for his Kogi tacos, a Korean-Mexican mashup. He’s since expanded to other restaurants including Chego, Alibi Room, A-Frame, Pot and Line Hotel. Patterson is a Bay Area chef whose restaurants include the two Michelin-starred Coi in San Francisco and Haven and Plum Bar in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_109837\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/20160525_LocoLOakland_Roy-speaking-during-Team-Meeting_AudreyMa-1488-1024x683.jpg\" alt=\"Roy Choi.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-109837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Roy-speaking-during-Team-Meeting_AudreyMa-1488-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Roy-speaking-during-Team-Meeting_AudreyMa-1488-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Roy-speaking-during-Team-Meeting_AudreyMa-1488-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Roy-speaking-during-Team-Meeting_AudreyMa-1488-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Roy-speaking-during-Team-Meeting_AudreyMa-1488-1024x683-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Roy Choi. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two years ago, Patterson attended the MAD Food Symposium in Copenhagen, Denmark where \u003ca href=\"https://vimeo.com/75204171\" target=\"_blank\">Choi gave a talk about hunger\u003c/a> (“A Gateway to Feed Hunger: The Promise of Street Food). Patterson already had the idea of bringing healthy fast food options to neighborhoods dominated by liquor stores, where healthy food was scarce. “I thought, man, it would be great if there was a fast food restaurant that could serve real food to create taste memories for kids, but I didn’t know how I could do that, and I knew I couldn’t do it by myself,” Patterson said in an interview, sitting outside the Oakland LocoL store on opening day. “I knew that he was the guy to do this with.”\u003c/p>\n\u003cp>Patterson approached Choi and told him about his idea, and Choi was on board. Patterson flew down to Los Angeles and had lunch with Choi, “and that was that.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before LocoL, both chefs started nonprofits focused on teaching urban youth how to cook. Patterson founded The Cooking Project and Choi had 3 Worlds Café in L.A., which is funded by Dole. “Kids are just so excited to be exposed to things,” Patterson said. “You give them something good, their eyes light up. In a way, that’s what LocoL’s about too.”\u003c/p>\n\u003cp>Their work with youth is intentional. Though their first Oakland location is in a busy intersection off of Broadway Avenue—not exactly a food desert—all of their staff are from East Oakland, according to Patterson. Bringing jobs to impoverished neighborhoods has become a key component to their vision.\u003c/p>\n\u003cp>“The Bay Area is very wealthy, and everyone thinks that everyone’s got a job,” Patterson said. “The fact is, there are a lot of people who don’t have jobs, a lot of people are hungry, and don’t have money. We’re trying to connect the community to jobs.”\u003c/p>\n\u003cfigure id=\"attachment_109834\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/20160525_LocoLOakland_Cashier_AudreyMa-1421-1024x683.jpg\" alt=\"An Oakland LocoL cashier.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-109834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Cashier_AudreyMa-1421-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Cashier_AudreyMa-1421-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Cashier_AudreyMa-1421-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Cashier_AudreyMa-1421-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Cashier_AudreyMa-1421-1024x683-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">An Oakland LocoL cashier. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On opening day, the staff were friendly, smiling, and excited. Employees from the Watts restaurant had driven up from L.A. to be a part of their sister restaurant’s opening day. All together, they brought a level of energy not felt in most food establishments in the area. LocoL hired rapper and community organizer Bambu De Pistola to do some of the outreach to youth in East and West Oakland. “It’s not so much bringing our message to them, but to bring their message to us, talk to them, tell them we’re coming and ask them what they think,” Patterson said.\u003c/p>\n\u003cp>Both Chefs Patterson and Choi have the confidence, following, and financial backing to keep LocoL going, especially in areas like Oakland where rent is going up. They turned the former Plum Restaurant space into LocoL, next to the current Plum Bar. They are leasing the space, but didn’t seem too concerned about the rising rent in the Bay Area that’s pushed out many local restaurants.\u003c/p>\n\u003cp>When I asked them what would happen once a lease is up and if the rent increases exponentially, Choy said: “If it does, it doesn’t matter because the brand exists. When that happens, we’ll cross that bridge if we have to. Hopefully, the brand will be so strong it will rejuvenate the brand rather than hurt it.”\u003c/p>\n\u003cp>For Choi, his experience with Kogi made LocoL possible. “I would never be able to interact with the public if I didn’t have Kogi. It was the pathway to be able to cook for thousands of people on the street, to connect virally to the public, and become kind of a cultural imprint on their lives. That definitely prepared me for this as we built a brand.”\u003c/p>\n\u003cp>As for developing what they’re feeding folks—it came down to similar palates and mutual respect between the two chefs. What’s unusual is two seemingly disparate chefs, joining forces to create a fast food menu.\u003c/p>\n\u003cfigure id=\"attachment_109833\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg\" alt=\"Brekkie Egg in the Hole, French Toast Holes, Yogurt and Granola, Fresh Fruit, Coffee, and Green Juice.\" width=\"1024\" height=\"936\" class=\"size-full wp-image-109833\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-400x366.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-800x731.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-768x702.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-960x878.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Brekkie Egg in the Hole, French Toast Holes, Yogurt and Granola, Fresh Fruit, Coffee, and Green Juice. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We knew we wanted fast food, so automatically, we asked, ‘What is the anchor?’ Burgers. From there, it easily led to other things,” Choi said. They have their “burg” section of the menu, including a burg, veggie burg, and chicken burg. They have foldies, a quesadilla-like item, for $3. They have “brekkie” sandwiches like egg in the hole and French toast holes. Burgs are $5 as are breakfast sandwiches. Coffee, iced of hot, and agua frescas, are $2. Nothing is over $7. The Uptown Oakland menu items are $1 more than the Watts store due to the location. They plan to open another in East Oakland, and prices there will be comparable to the restaurant in Watts.\u003c/p>\n\u003cp>The two chefs easily gave props to each other when they started talking about their cooking.\u003c/p>\n\u003cp>“We have a palate that’s very similar in a lot of ways in terms of how we use herbs and spices and acidity and what we like,” Patterson said. “For me, when I tasted Roy’s food, I knew we’d work well together. Because that’s the thing about chefs, you can say whatever you want, but the truth is in the food.”\u003c/p>\n\u003cp>“Likewise, when I ate at Coi for the first time, I just knew we’d be able to cook together very well,” Choi said about the partnership. “Even though we’re cooking totally different food. You see it in music too, two totally different musicians, but if they connect, they connect. Like Bon Iver and Kanye. They seem different, but you can connect.”\u003c/p>\n\u003cp>The LocoL founders will be busy in the coming years. They plan to open several more locations in the upcoming year, including one in East Oakland, a commissary in West Oakland, one in the Tenderloin and another one in L.A. In the future, they want to expand Newark, Detroit, Atlanta, D.C., Ferguson, Chicago, Philadelphia and beyond.\u003c/p>\n\u003cp>At the end, it comes back to the basics—feeding people. “I’m a cook,” Patterson said. “There’s a lot of people that no one’s feeding. Not just in terms of nutrition, but emotionally and spiritually—we’ve kind of taken a lot of communities in our country and taken everything away.”\u003c/p>\n\u003cfigure id=\"attachment_109835\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683.jpg\" alt=\"Daniel Patterson in the kitchen of Oakland’s first LocoL. \" width=\"1024\" height=\"683\" class=\"size-full wp-image-109835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Daniel Patterson in the kitchen of Oakland’s first LocoL. \u003ccite>(Audrey Ma)\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>\u003cem>CAAM Board Member Hanson Li is Founder and Managing Partner at Salt Partners Group, a food and beverage investment and holding company that co-founded LocoL.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
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"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
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