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"bio": "Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.",
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"bio": "Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.",
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"content": "\u003cp>At a time when the food retail business is \u003ca href=\"http://www.foodandwaterwatch.org/sites/default/files/consolidation_buyer_power_grocery_fs_dec_2010.pdf\">controlled by a handful a large chains\u003c/a>, independent grocers are few and far between. But that’s only part of what makes Sam Mogannam, founder of San Francisco’s Bi-Rite, a unicorn.\u003c/p>\n\u003cp>The restaurateur-turned-grocer sources local products grown and made by small producers and does about \u003ca href=\"http://www.forbes.com/companies/bi-rite-market/\">$44 million in revenue\u003c/a> out of two retail locations, catering operations, and a creamery (run with his wife Anne Walker) that serves ice cream and baked goods. Despite having more than 300 employees, Mogannam said he pays 100 percent of his staffers’ medical benefits—including part-timers who work 20 or more hours a week. He also offers a 401(k) program that he matches at 4 percent and profit-sharing that ranges from 2 to 6 percent, as well as a host of other benefits including feeding his staff every day and giving them 25 percent off all in-store purchases. Additionally, he hosts training workshops and community cooking classes at a nonprofit called \u003ca href=\"https://18reasons.org/\">18 Reasons\u003c/a>.\u003c/p>\n\u003cp>Still, he said the number one complaint Bi-Rite receives is about how expensive it is to shop there. “There’s always someone out there whose willing to sell it for less, and often times it makes us look like assholes,” Mogannam said. “It’s really hard.”\u003c/p>\n\u003cp>That’s the type of uphill climb many independent grocers face these days as they try to provide a livable wage and adequate benefits to employees while selling food made by small-scale farms and artisans. According to the U.S. Department of Agriculture, Americans now spend less of their budget, only 9.9 percent in 2013 compared to 17.5 percent in 1960, on food. As food has gotten cheaper, many independent grocers have found it difficult to compete.\u003c/p>\n\u003cp>That’s part of the reason Mogannam opted to make Bi-Rite a co-sponsor of \u003ca href=\"http://www.goodfoodawards.org/\">The Good Food Awards\u003c/a>, an annual event that champions producers who are creating and growing responsibly and sustainably made, artisan food and drinks, since its inception in 2010.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For several years, the company shared the sponsorship stage with Whole Foods and Williams-Sonoma. But, Mogannam said, “At one point I was getting sick of seeing these two corporate behemoths being the champion of the food movement.”\u003c/p>\n\u003cp>So he told Sarah Weiner, who co-founded and runs the awards via the \u003ca href=\"http://seedlingprojects.org/\">Seedling Projects\u003c/a>, that he thought stores like his and other independents needed to pool together as the presenting sponsor of the Good Food Awards. “Through the process of talking through it and testing the idea out with a few people, the idea of the collaborative was born,” Mogannam said.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300.png\" alt=\"Screen-Shot-2016-05-25-at-6.19.39-PM-300x300\" width=\"300\" height=\"300\" class=\"alignright size-full wp-image-109792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300.png 300w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-128x128.png 128w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003c/p>\n\u003cp>The initial idea was two-fold. They would create a network of independent retailers who could sponsor the Good Food Awards collectively as an entity. They would also help to grow the sale of organic and sustainable products by championing the producers and pushing sales in their stores.\u003c/p>\n\u003cp>That was September 2014, and Mogannam and Weiner rounded up 11 retailers to start the collaborative with a three-year vision to grow it to 25. “It was all on paper. It was nothing,” Mogannam recalled. “The founding members of the collaborative took this huge leap of faith. That put a lot of pressure on me to come up with something that was going to actually work and deliver on that promise.”\u003c/p>\n\u003cp>Later that year, Whole Foods coincidentally backed out of their sponsorship. “If we hadn’t pulled together the group, the funding for the Good Food Awards might not have happened,” said Mogannam, adding that the awards were being operated on a “shoestring budget” of $30,000 at that time. “Instead we were able to step in and bring in more money and more legitimacy because all of a sudden there was a natural presence of independents, a retail version of these producers.”\u003c/p>\n\u003cp>In January 2015, the retailers collaborative began and has continued financially backing the Good Food Awards, which had 1,927 entries from 48 states and the District of Columbia in 2016—its sixth year of honoring local and artisan producers.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.goodfoodawards.org/sponsors/\">Good Food Retailers Collaborative\u003c/a> now includes 17 retailers from across the nation. Besides Bi-Rite and Canyon Market in San Francisco, the list includes: The \u003ca href=\"http://www.thebrooklynkitchen.com/\">Brooklyn Kitchen\u003c/a>, \u003ca href=\"http://www.greenegrape.com/\">The Greene Grape\u003c/a>, and \u003ca href=\"https://foragersmarket.com/\">Foragers Market\u003c/a> in New York City, \u003ca href=\"https://www.glensgardenmarket.com/\">Glen’s Garden Market\u003c/a> in Washington, D.C., \u003ca href=\"http://www.pastoralartisan.com/\">Pastoral Artisan Cheese Bread & Wine\u003c/a> in Chicago,\u003ca href=\"https://www.zingermans.com/\">Zingerman’s\u003c/a> in Ann Arbor, \u003ca href=\"http://markethallfoods.com/\">Market Hall Foods\u003c/a> in Oakland, and \u003ca href=\"http://healdsburgshed.com/\">SHED\u003c/a> in Healdsburg, California, among others.\u003c/p>\n\u003cp>The collaborative has the potential to highlight the many things that set this type of retailers apart. “I had no idea independent retailers worked differently with producers than bigger retailers,” said Weiner.\u003c/p>\n\u003cp>For example, independent retailers are often willing to take smaller profit margins with products from small producers like organic jam and GMO-free pasta than most larger retailers are. The ordering and processing system is also typically more streamlined and easier with an independent retailer. “A lot of producers need that kind of step in order to scale up and make it,” Weiner said. These things make independent grocers an ideal match for the kinds of foods that were being promoted by the awards.\u003c/p>\n\u003cp>\u003cstrong>Incubating a More Sustainable System\u003c/strong>\u003c/p>\n\u003cp>These days, there’s a lot of talk about tech incubators, but Mogannam believes that every good retailer can be an incubator too. When a grocer gives prime shelf space to new products made by sustainable makers, it helps increase sales to a producer who is creating non-GMO mayonnaise, organic shallot oil, or a mustard made with sustainably-sourced jalapeños and honey. In turn those producers are often supporting small, independent farmers for another year. “We are trying to drive business to the small retailers so we can continue to support these producers, so there’s more product and more land being farmed well,” Mogannam said.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297.png\" alt=\"Screen-Shot-2016-05-25-at-6.20.28-PM-300x297\" width=\"300\" height=\"297\" class=\"alignright size-full wp-image-109793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297.png 300w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-128x128.png 128w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003c/p>\n\u003cp>That’s exactly why lawyer-turned-grocer Danielle Vogel of \u003ca href=\"https://www.glensgardenmarket.com/\">Glen’s Garden Market\u003c/a> in Washington, D.C. says one of her company’s core values is growing small businesses along with their own. In the three years since they’ve opened, Vogel says, they’ve helped launch 56 food businesses on their shelves. “In our store we give prime slotting to brands we are trying to incubate and accelerate,” she said.\u003c/p>\n\u003cp>Employees are also encouraged to share the names of three businesses the market has launched during their daily pre-shift meetings that include a “daily recitation” of company values. “Much of our inventory walks through the doors in the arms of the person that made it,” she said.\u003c/p>\n\u003cp>But sometimes the small food producers they work with grow too fast and can’t keep up with the demand without an infusion of cash—a problem that is all too common for small businesses who struggle to get funding from banks. Instead Glen’s Garden Market will barter with a small producer, like \u003ca href=\"http://www.milkcultdc.com/\">Milk Cult\u003c/a>, which makes ice cream and ice cream sandwiches, by purchasing equipment so the company can scale up and repay the grocer with inventory of the same value.\u003c/p>\n\u003cp>“When you’re making the cookie, making the ice cream, and cutting these things by hand, you can’t make that many in an operation of two people,” said Vogel. “So we were consuming their entire production inventory every single week. But that doesn’t help them grow as a business.”\u003c/p>\n\u003cp>After Milk Cult identified an ice cream sandwich cutter they’d like to have made for them, Vogel says her company wrote an $8,000 check—the price of the machine—and Glen’s received ice cream sandwiches in return. This allowed Milk Cult to take on Whole Foods accounts, she says, “and now they are growing their business throughout the city, and that’s good for all of us.”\u003c/p>\n\u003cp>\u003cstrong>Small Giants\u003c/strong>\u003c/p>\n\u003cp>The Good Food Retailers Collaborative came together earlier this month for the \u003ca href=\"http://www.goodfoodawards.org/mercantile/2016-good-food-mercantile-chicago-retailers/\">Good Food Mercantile\u003c/a>—a retail event held in Chicago after this year’s awards, featuring 80 food crafters and a number of the area’s chefs and other food community members. The day after the event, 13 members of the collaborative and a few others huddled up in a four-story Airbnb rental in the city’s West Loop and discussed how they could collectively grow their independent businesses.\u003c/p>\n\u003cp>Positioned on pillows on the floor and sofas, retailers spent the day talking about rising minimum wage trends, GMO labeling (a shift they all support), attracting and retaining talent, and best business practices. “We don’t have the same problems,” said Richard Tarlov of \u003ca href=\"http://www.canyonmarket.com/\">Canyon Market\u003c/a>. But he added, “we certainly want to learn from each other and bounce ideas around. It’s like a brotherhood of really serious merchants.”\u003c/p>\n\u003cp>Danielle Vogel shared that Glen’s Garden Market has an “extensive training process” and couples that with a “robust and quirky set of benefits that are specifically tailored to Millennials.” The laundry list includes sponsoring a women’s racing cycling team and offering a CSA through the company to hourly staff. For $10 a week, staff can receive a two-person share of vegetables or add a pound of locally ranched meat for another $10. “For $20 a week, they are eating like kings, and they are really participating in the best of what we offer, which also makes them brand advocates,” she said.\u003c/p>\n\u003cp>The astronomical housing costs in markets like San Francisco and New York coupled with the business impact of raising the minimum wage have impacted many of the retailers’ ability to retain talent. Greg O’Neill, co-owner and COO of Chicago’s \u003ca href=\"http://www.pastoralartisan.com/\">Pastoral Enterprises\u003c/a>, says being a specialty store requires extra training, which translates into higher labor costs that can’t usually be passed on to consumers.\u003c/p>\n\u003cp>“It’s one of the biggest struggles; you have to make the numbers work,” said O’Neill, who suggests that stores his size give performance-based feedback more frequently and tie an increase in wages to training and knowledge milestones with a “passport approach” and various hurdles to jump along the way.\u003c/p>\n\u003cp>That’s why Hunter Hopcroft of \u003ca href=\"http://www.stockprovisions.com/\">JM Stock Provisions\u003c/a> in Richmond, Virginia, said Mogannam sets “the gold standard” by including five extra paid vacation days, career development classes, bonuses for referring new hires, and even personalized birthday cards to every employee.\u003c/p>\n\u003cp>In all these efforts, the collaborative of retailers is trying to compete against convention grocers, and it’s an uphill battle to remain profitable. But Mogannam thinks that small can be mighty, especially when small grocers band together.\u003c/p>\n\u003cp>“Is this about creating small giants,” Mogannam said. “Everybody who is in the collaborative is a small giant. We take care of our people, we take care of [those] we do business with, we take care of our community, and, in the process, take care of our resources.”\u003c/p>\n\u003cp>\u003cem>Photo credits, from top: Gamma 9, Samantha Putman, Kassie Borreson.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nDawn Reiss is an award-winning Chicago-based journalist and a member of the American Society of Journalists and Authors. Her work has appeared in a variety of publications including TIME, U.S. News & World Report, \u003ca href=\"http://time.com/\">Time.com\u003c/a>, USA Today, The Atlantic, Reuters, Travel + Leisure, Plate magazine and Chicago Tribune. Find her on Twitter @dawnreiss or\u003ca href=\"http://www.dawnreiss.com/\">www.dawnreiss.com\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At a time when the food retail business is \u003ca href=\"http://www.foodandwaterwatch.org/sites/default/files/consolidation_buyer_power_grocery_fs_dec_2010.pdf\">controlled by a handful a large chains\u003c/a>, independent grocers are few and far between. But that’s only part of what makes Sam Mogannam, founder of San Francisco’s Bi-Rite, a unicorn.\u003c/p>\n\u003cp>The restaurateur-turned-grocer sources local products grown and made by small producers and does about \u003ca href=\"http://www.forbes.com/companies/bi-rite-market/\">$44 million in revenue\u003c/a> out of two retail locations, catering operations, and a creamery (run with his wife Anne Walker) that serves ice cream and baked goods. Despite having more than 300 employees, Mogannam said he pays 100 percent of his staffers’ medical benefits—including part-timers who work 20 or more hours a week. He also offers a 401(k) program that he matches at 4 percent and profit-sharing that ranges from 2 to 6 percent, as well as a host of other benefits including feeding his staff every day and giving them 25 percent off all in-store purchases. Additionally, he hosts training workshops and community cooking classes at a nonprofit called \u003ca href=\"https://18reasons.org/\">18 Reasons\u003c/a>.\u003c/p>\n\u003cp>Still, he said the number one complaint Bi-Rite receives is about how expensive it is to shop there. “There’s always someone out there whose willing to sell it for less, and often times it makes us look like assholes,” Mogannam said. “It’s really hard.”\u003c/p>\n\u003cp>That’s the type of uphill climb many independent grocers face these days as they try to provide a livable wage and adequate benefits to employees while selling food made by small-scale farms and artisans. According to the U.S. Department of Agriculture, Americans now spend less of their budget, only 9.9 percent in 2013 compared to 17.5 percent in 1960, on food. As food has gotten cheaper, many independent grocers have found it difficult to compete.\u003c/p>\n\u003cp>That’s part of the reason Mogannam opted to make Bi-Rite a co-sponsor of \u003ca href=\"http://www.goodfoodawards.org/\">The Good Food Awards\u003c/a>, an annual event that champions producers who are creating and growing responsibly and sustainably made, artisan food and drinks, since its inception in 2010.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For several years, the company shared the sponsorship stage with Whole Foods and Williams-Sonoma. But, Mogannam said, “At one point I was getting sick of seeing these two corporate behemoths being the champion of the food movement.”\u003c/p>\n\u003cp>So he told Sarah Weiner, who co-founded and runs the awards via the \u003ca href=\"http://seedlingprojects.org/\">Seedling Projects\u003c/a>, that he thought stores like his and other independents needed to pool together as the presenting sponsor of the Good Food Awards. “Through the process of talking through it and testing the idea out with a few people, the idea of the collaborative was born,” Mogannam said.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300.png\" alt=\"Screen-Shot-2016-05-25-at-6.19.39-PM-300x300\" width=\"300\" height=\"300\" class=\"alignright size-full wp-image-109792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300.png 300w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.19.39-PM-300x300-128x128.png 128w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003c/p>\n\u003cp>The initial idea was two-fold. They would create a network of independent retailers who could sponsor the Good Food Awards collectively as an entity. They would also help to grow the sale of organic and sustainable products by championing the producers and pushing sales in their stores.\u003c/p>\n\u003cp>That was September 2014, and Mogannam and Weiner rounded up 11 retailers to start the collaborative with a three-year vision to grow it to 25. “It was all on paper. It was nothing,” Mogannam recalled. “The founding members of the collaborative took this huge leap of faith. That put a lot of pressure on me to come up with something that was going to actually work and deliver on that promise.”\u003c/p>\n\u003cp>Later that year, Whole Foods coincidentally backed out of their sponsorship. “If we hadn’t pulled together the group, the funding for the Good Food Awards might not have happened,” said Mogannam, adding that the awards were being operated on a “shoestring budget” of $30,000 at that time. “Instead we were able to step in and bring in more money and more legitimacy because all of a sudden there was a natural presence of independents, a retail version of these producers.”\u003c/p>\n\u003cp>In January 2015, the retailers collaborative began and has continued financially backing the Good Food Awards, which had 1,927 entries from 48 states and the District of Columbia in 2016—its sixth year of honoring local and artisan producers.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.goodfoodawards.org/sponsors/\">Good Food Retailers Collaborative\u003c/a> now includes 17 retailers from across the nation. Besides Bi-Rite and Canyon Market in San Francisco, the list includes: The \u003ca href=\"http://www.thebrooklynkitchen.com/\">Brooklyn Kitchen\u003c/a>, \u003ca href=\"http://www.greenegrape.com/\">The Greene Grape\u003c/a>, and \u003ca href=\"https://foragersmarket.com/\">Foragers Market\u003c/a> in New York City, \u003ca href=\"https://www.glensgardenmarket.com/\">Glen’s Garden Market\u003c/a> in Washington, D.C., \u003ca href=\"http://www.pastoralartisan.com/\">Pastoral Artisan Cheese Bread & Wine\u003c/a> in Chicago,\u003ca href=\"https://www.zingermans.com/\">Zingerman’s\u003c/a> in Ann Arbor, \u003ca href=\"http://markethallfoods.com/\">Market Hall Foods\u003c/a> in Oakland, and \u003ca href=\"http://healdsburgshed.com/\">SHED\u003c/a> in Healdsburg, California, among others.\u003c/p>\n\u003cp>The collaborative has the potential to highlight the many things that set this type of retailers apart. “I had no idea independent retailers worked differently with producers than bigger retailers,” said Weiner.\u003c/p>\n\u003cp>For example, independent retailers are often willing to take smaller profit margins with products from small producers like organic jam and GMO-free pasta than most larger retailers are. The ordering and processing system is also typically more streamlined and easier with an independent retailer. “A lot of producers need that kind of step in order to scale up and make it,” Weiner said. These things make independent grocers an ideal match for the kinds of foods that were being promoted by the awards.\u003c/p>\n\u003cp>\u003cstrong>Incubating a More Sustainable System\u003c/strong>\u003c/p>\n\u003cp>These days, there’s a lot of talk about tech incubators, but Mogannam believes that every good retailer can be an incubator too. When a grocer gives prime shelf space to new products made by sustainable makers, it helps increase sales to a producer who is creating non-GMO mayonnaise, organic shallot oil, or a mustard made with sustainably-sourced jalapeños and honey. In turn those producers are often supporting small, independent farmers for another year. “We are trying to drive business to the small retailers so we can continue to support these producers, so there’s more product and more land being farmed well,” Mogannam said.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297.png\" alt=\"Screen-Shot-2016-05-25-at-6.20.28-PM-300x297\" width=\"300\" height=\"297\" class=\"alignright size-full wp-image-109793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297.png 300w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/Screen-Shot-2016-05-25-at-6.20.28-PM-300x297-128x128.png 128w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003c/p>\n\u003cp>That’s exactly why lawyer-turned-grocer Danielle Vogel of \u003ca href=\"https://www.glensgardenmarket.com/\">Glen’s Garden Market\u003c/a> in Washington, D.C. says one of her company’s core values is growing small businesses along with their own. In the three years since they’ve opened, Vogel says, they’ve helped launch 56 food businesses on their shelves. “In our store we give prime slotting to brands we are trying to incubate and accelerate,” she said.\u003c/p>\n\u003cp>Employees are also encouraged to share the names of three businesses the market has launched during their daily pre-shift meetings that include a “daily recitation” of company values. “Much of our inventory walks through the doors in the arms of the person that made it,” she said.\u003c/p>\n\u003cp>But sometimes the small food producers they work with grow too fast and can’t keep up with the demand without an infusion of cash—a problem that is all too common for small businesses who struggle to get funding from banks. Instead Glen’s Garden Market will barter with a small producer, like \u003ca href=\"http://www.milkcultdc.com/\">Milk Cult\u003c/a>, which makes ice cream and ice cream sandwiches, by purchasing equipment so the company can scale up and repay the grocer with inventory of the same value.\u003c/p>\n\u003cp>“When you’re making the cookie, making the ice cream, and cutting these things by hand, you can’t make that many in an operation of two people,” said Vogel. “So we were consuming their entire production inventory every single week. But that doesn’t help them grow as a business.”\u003c/p>\n\u003cp>After Milk Cult identified an ice cream sandwich cutter they’d like to have made for them, Vogel says her company wrote an $8,000 check—the price of the machine—and Glen’s received ice cream sandwiches in return. This allowed Milk Cult to take on Whole Foods accounts, she says, “and now they are growing their business throughout the city, and that’s good for all of us.”\u003c/p>\n\u003cp>\u003cstrong>Small Giants\u003c/strong>\u003c/p>\n\u003cp>The Good Food Retailers Collaborative came together earlier this month for the \u003ca href=\"http://www.goodfoodawards.org/mercantile/2016-good-food-mercantile-chicago-retailers/\">Good Food Mercantile\u003c/a>—a retail event held in Chicago after this year’s awards, featuring 80 food crafters and a number of the area’s chefs and other food community members. The day after the event, 13 members of the collaborative and a few others huddled up in a four-story Airbnb rental in the city’s West Loop and discussed how they could collectively grow their independent businesses.\u003c/p>\n\u003cp>Positioned on pillows on the floor and sofas, retailers spent the day talking about rising minimum wage trends, GMO labeling (a shift they all support), attracting and retaining talent, and best business practices. “We don’t have the same problems,” said Richard Tarlov of \u003ca href=\"http://www.canyonmarket.com/\">Canyon Market\u003c/a>. But he added, “we certainly want to learn from each other and bounce ideas around. It’s like a brotherhood of really serious merchants.”\u003c/p>\n\u003cp>Danielle Vogel shared that Glen’s Garden Market has an “extensive training process” and couples that with a “robust and quirky set of benefits that are specifically tailored to Millennials.” The laundry list includes sponsoring a women’s racing cycling team and offering a CSA through the company to hourly staff. For $10 a week, staff can receive a two-person share of vegetables or add a pound of locally ranched meat for another $10. “For $20 a week, they are eating like kings, and they are really participating in the best of what we offer, which also makes them brand advocates,” she said.\u003c/p>\n\u003cp>The astronomical housing costs in markets like San Francisco and New York coupled with the business impact of raising the minimum wage have impacted many of the retailers’ ability to retain talent. Greg O’Neill, co-owner and COO of Chicago’s \u003ca href=\"http://www.pastoralartisan.com/\">Pastoral Enterprises\u003c/a>, says being a specialty store requires extra training, which translates into higher labor costs that can’t usually be passed on to consumers.\u003c/p>\n\u003cp>“It’s one of the biggest struggles; you have to make the numbers work,” said O’Neill, who suggests that stores his size give performance-based feedback more frequently and tie an increase in wages to training and knowledge milestones with a “passport approach” and various hurdles to jump along the way.\u003c/p>\n\u003cp>That’s why Hunter Hopcroft of \u003ca href=\"http://www.stockprovisions.com/\">JM Stock Provisions\u003c/a> in Richmond, Virginia, said Mogannam sets “the gold standard” by including five extra paid vacation days, career development classes, bonuses for referring new hires, and even personalized birthday cards to every employee.\u003c/p>\n\u003cp>In all these efforts, the collaborative of retailers is trying to compete against convention grocers, and it’s an uphill battle to remain profitable. But Mogannam thinks that small can be mighty, especially when small grocers band together.\u003c/p>\n\u003cp>“Is this about creating small giants,” Mogannam said. “Everybody who is in the collaborative is a small giant. We take care of our people, we take care of [those] we do business with, we take care of our community, and, in the process, take care of our resources.”\u003c/p>\n\u003cp>\u003cem>Photo credits, from top: Gamma 9, Samantha Putman, Kassie Borreson.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nDawn Reiss is an award-winning Chicago-based journalist and a member of the American Society of Journalists and Authors. Her work has appeared in a variety of publications including TIME, U.S. News & World Report, \u003ca href=\"http://time.com/\">Time.com\u003c/a>, USA Today, The Atlantic, Reuters, Travel + Leisure, Plate magazine and Chicago Tribune. Find her on Twitter @dawnreiss or\u003ca href=\"http://www.dawnreiss.com/\">www.dawnreiss.com\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Casual Caribbean Eats in Oakland",
"title": "5 Bites: Casual Caribbean Eats in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There's plenty of comfort food cuisine to choose from in Oakland's \u003ca href=\"http://priceonomics.com/the-most-and-least-diverse-cities-in-america/\" target=\"_blank\">incredibly diverse population\u003c/a>, whether you want to dig into a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/02/5-bites-ridiculously-good-asian-rice-bowls-in-berkeley-and-oakland/\" target=\"_blank\">sizzling bowl of Korean \u003cem>bi bim bap\u003c/em>\u003c/a> or use Ethiopian \u003cem>injera\u003c/em> to scoop up savory mouthfuls of \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/04/bay-area-bites-guide-to-7-favorite-ethiopian-restaurants-in-berkeley-and-oakland/\" target=\"_blank\">stewed okra and potatoes\u003c/a>. In recent years, several talented chefs have opened up deeply personal restaurants that draw inspiration from their connections to the Caribbean with markedly Californian influences. Here's five suggestions in Oakland to sample affordable and appetizing island fare; please let us know your favorites in the comments. \u003c/p>\n\u003ch2>Where California Intersects with the Caribbean\u003c/h2>\n\u003cfigure id=\"attachment_109720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ollie2.jpg\" alt=\"Good golly, Miss Ollie's: her sumptuous Afro-Caribbean food is always a delight.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Good golly, Miss Ollie's: her sumptuous Afro-Caribbean food is always a delight for the senses. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Sarah Kirnon has \u003ca href=\"http://www.sfgate.com/restaurants/diningout/article/Miss-Ollie-s-is-a-down-home-delight-4450995.php\" target=\"_blank\">received much praise for her soulful cooking\u003c/a> at \u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong>, her congenial three-year-old restaurant located in Old Oakland. Originally from Barbados, Kirnon's \u003ca href=\"https://en.wikipedia.org/wiki/Afro-Caribbean\" target=\"_blank\">Afro-Caribbean\u003c/a> menu reflects the food she grew up with under the care of her grandmother (who she honors through the restaurant's name.) But her tenure in Northern Californian is evident through the seasonal dishes she expertly executes with locally sourced ingredients. The menu changes daily, but the popular Jamaican stew of \u003ca href=\"https://en.wikipedia.org/wiki/Ackee_and_saltfish\" target=\"_blank\">salt fish and ackee\u003c/a> makes a regular appearance at lunch and dinnertime. \u003ca href=\"http://www.nlj.gov.jm/FeastingontheHeritage/ackee.htm\" target=\"_blank\">The national fruit of Jamaica\u003c/a> is often paired with cod (that's soaked to remove some of the preserved fish's saltiness) and spiced up with a mix of sweet pimento and Scotch bonnet peppers, spring garlic, onions and thyme. And be sure to treat yourself at the beginning of your meal and order some of their \u003cem>phoularie\u003c/em>, or split pea and okra fritters, as a starter. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Real Miss Ollie's Oakland\u003c/a>\u003c/strong>\u003cbr>\n901 Washington Street [\u003ca href=\"https://goo.gl/maps/eLhUGeux4642\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch Tue-Fri 11:30am-2pm; Sat 12-3pm; Dinner Tue-Thu 5:30-9:30pm; Fri-Sat 5:30-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/missollie\" target=\"_blank\">@missollie\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Down Home Jamaica in Uptown\u003c/h2>\n\u003cfigure id=\"attachment_109459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/BEST.jpg\" alt=\"Kingston 11 Cuisine\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109459\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stop in for dinner if you'd like a pricier, platter-sized portion of their delicious jerk chicken. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you want Californian-Jamaican food, \u003cstrong>\u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003c/strong> is where you'll find Caribbean staples such as curried goat or oxtail stew prepared with seasonal ingredients from local purveyors. At lunchtime, Jamaican chef-owner Nigel Jones serves up a classic dish from his native country, jerk chicken, as a sandwich with salad or fries. Tender pieces of marinated and smoked \u003ca href=\"http://www.maryschickens.com/organicchicken.htm\" target=\"_blank\">Mary's Organic Chicken\u003c/a> is chopped up and layered with sweet, fried plantains and housemade coleslaw on a \u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\">Semifreddi Bakery\u003c/a> roll. While the sandwich is mildly spicy, you can add more heat with the bottles of imported Scotch bonnet hot sauce at your table. Also recommended is the vegetarian Jamaican patty filled with sautéed spinach and paired with a cilantro pesto dipping sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003c/strong>\u003cbr>\n2270 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/mCGwNDFsecL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 465-255\u003cbr>\nHours: Lunch Tue-Fri 11am-2pm; Dinner Tue-Sat 5-10pm; Sunday Brunch 11-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Kingston-11-Cuisine-184753371550813/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kingston11eats\" target=\"_blank\">@kingston11eats\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17 at lunch)\u003c/p>\n\u003ch2>A Fusion of Global Flavors Meets the Dominican Republic\u003c/h2>\n\u003cfigure id=\"attachment_109512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_7821.jpg\" alt=\"A bowlful of braised black Angus oxtail, stewed beans, steamed rice, coleslaw with maduros (plantains) and a fried egg makes for a hearty lunch from alaMar.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowlful of braised oxtail, stewed beans, steamed rice, coleslaw with maduros (plantains) and a fried egg makes for a hearty lunch from alaMar. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef-owner Nelson German blends his Dominican-American background with Californian, Mediterranean and Asian cuisine at \u003ca href=\"http://www.alamaroakland.com/\" target=\"_blank\">alaMar Kitchen & Bar\u003c/a>. German's lunchtime menu is where you'll find one representation of his heritage: an array of Dominican rice bowls topped with braised vegetables, chicken or black Angus oxtail. Attractively presented in a large enameled cast iron vessel, you'll receive a generous helping of steamed rice, stewed beans and cabbage slaw. You'll also want to add on extras such as a fried egg, avocado or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Cooking_plantain\" target=\"_blank\">maduros\u003c/a>\u003c/em>. alaMar also offers special sandwiches at lunchtime, such as beef \u003cem>chorizo\u003c/em> with \u003cem>shishito\u003c/em> peppers on ciabatta bread.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.alamaroakland.com/\" target=\"_blank\">alaMar Kitchen & Bar\u003c/a>\u003c/strong>\u003cbr>\n100 Grand Avenue [\u003ca href=\"https://goo.gl/maps/XnZBpNa1z2v\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 907-7555\u003cbr>\nHours: Mon 5-9pm; Tue-Thu 11:30am-2:30pm, 5-9pm; Fri 11:30am-2:30pm, 5-10pm; Sat 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/alamaroak/\" target=\"_blank\">alaMar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alamaroakland\" target=\"_blank\">@alamaroakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17 for lunch)\u003c/p>\n\u003ch2>For When You Want to Feast and Dance\u003c/h2>\n\u003cfigure id=\"attachment_109682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_7831.jpg\" alt=\"New Karibbean City serves their ample lunches in to go containers, which you'll more than likely use to carry out your leftovers.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">New Karibbean City serves their ample lunches in to go containers, which you'll more than likely use to carry out your leftovers. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A nightclub that hosts live music shows featuring \u003cem>reggae\u003c/em>, \u003cem>soca\u003c/em> and other Caribbean music acts, \u003cstrong>\u003ca href=\"http://nkcoakland.com/\" target=\"_blank\">New Karibbean City\u003c/a>\u003c/strong> also cooks up a short menu of traditional island sandwiches, stews and fried dishes for lunch and dinner. The vibe is laid-back during the day, so there's no table service. Once you head upstairs to the club, order and sit at the bar or take it to go. Try their curried goat stew or the spicy \u003ca href=\"http://cooklikeajamaican.com/jamaican-escovitch-fish/\" target=\"_blank\">Escovitch fish\u003c/a>; you'll get an entire fried fish (but not deboned, so have plenty of napkins nearby) topped with sautéed onions, garlic and tomatoes. All of their entrees are accompanied by sweet plantains and an overflowing mound of fragrant rice and beans.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://nkcoakland.com/\" target=\"_blank\">New Karibbean City\u003c/a>\u003c/strong>\u003cbr>\n1408 Webster Street [\u003ca href=\"https://goo.gl/maps/y4mc6p2ynUC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94620\u003cbr>\nPh: (510) 251-0769\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NewKaribbeanCity/\" target=\"_blank\">New Karibbean City\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nkc_oakland\" target=\"_blank\">@NKC_Oakland\u003c/a>\u003cbr>\nHours: Wed-Thu 12-9pm; Fri-Sat 12pm-4am\u003cbr>\nPrice range: $ (Entrees $10 and under for lunch)\u003c/p>\n\u003ch2>Fire-Grilled Afro-Caribbean Street Food\u003c/h2>\n\u003cfigure id=\"attachment_109698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/suya.jpg\" alt=\"A grilled feast at Suya: beef skewers with suya pepper spice, corn and plantains.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled feast at Suya: beef skewers with suya pepper spice, corn and plantains. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At their Berkeley and Oakland locations, \u003cstrong>\u003ca href=\"http://suyaafricangrill.com/index.html\" target=\"_blank\">Suya African-Caribbean Grill\u003c/a>\u003c/strong> maintains an informal, simple menu that's centered around skewers of grilled meat or vegetables. You can choose from two signature seasonings: \u003cem>suya\u003c/em> pepper, a peanut-based Nigerian \u003ca href=\"http://www.the-grilling-spot.com/suya.html\" target=\"_blank\">spice rub\u003c/a> or Jamaican jerk flavors (which has a spicy, lively kick.) Order them alone or indulge in a more substantial meal with two sides, crispy flatbread and aioli. They also offer wraps, daily specials and Jamaican-style patties.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://suyaafricangrill.com/index.html\" target=\"_blank\">Suya African-Caribbean Grill\u003c/a>\u003c/strong>\u003cbr>\n408 22nd Street [\u003ca href=\"https://goo.gl/maps/o2HWSxSztA92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 465-SUYA\u003cbr>\nHours: Mon-Fri: 11am-3pm and 5pm-8pm; Sat 12pm-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuyaAfricanGrill/\" target=\"_blank\">Suya African Caribbean Grill\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SuyaAfricanGril\" target=\"_blank\">@SuyaAfricanGril\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"excerpt": "In recent years, several talented chefs have opened up deeply personal restaurants that draw inspiration from their connections to the Caribbean with markedly Californian influences.",
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"description": "In recent years, several talented chefs have opened up deeply personal restaurants that draw inspiration from their connections to the Caribbean with markedly Californian influences.",
"title": "5 Bites: Casual Caribbean Eats in Oakland | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's plenty of comfort food cuisine to choose from in Oakland's \u003ca href=\"http://priceonomics.com/the-most-and-least-diverse-cities-in-america/\" target=\"_blank\">incredibly diverse population\u003c/a>, whether you want to dig into a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/02/5-bites-ridiculously-good-asian-rice-bowls-in-berkeley-and-oakland/\" target=\"_blank\">sizzling bowl of Korean \u003cem>bi bim bap\u003c/em>\u003c/a> or use Ethiopian \u003cem>injera\u003c/em> to scoop up savory mouthfuls of \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/04/bay-area-bites-guide-to-7-favorite-ethiopian-restaurants-in-berkeley-and-oakland/\" target=\"_blank\">stewed okra and potatoes\u003c/a>. In recent years, several talented chefs have opened up deeply personal restaurants that draw inspiration from their connections to the Caribbean with markedly Californian influences. Here's five suggestions in Oakland to sample affordable and appetizing island fare; please let us know your favorites in the comments. \u003c/p>\n\u003ch2>Where California Intersects with the Caribbean\u003c/h2>\n\u003cfigure id=\"attachment_109720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ollie2.jpg\" alt=\"Good golly, Miss Ollie's: her sumptuous Afro-Caribbean food is always a delight.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ollie2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Good golly, Miss Ollie's: her sumptuous Afro-Caribbean food is always a delight for the senses. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Sarah Kirnon has \u003ca href=\"http://www.sfgate.com/restaurants/diningout/article/Miss-Ollie-s-is-a-down-home-delight-4450995.php\" target=\"_blank\">received much praise for her soulful cooking\u003c/a> at \u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong>, her congenial three-year-old restaurant located in Old Oakland. Originally from Barbados, Kirnon's \u003ca href=\"https://en.wikipedia.org/wiki/Afro-Caribbean\" target=\"_blank\">Afro-Caribbean\u003c/a> menu reflects the food she grew up with under the care of her grandmother (who she honors through the restaurant's name.) But her tenure in Northern Californian is evident through the seasonal dishes she expertly executes with locally sourced ingredients. The menu changes daily, but the popular Jamaican stew of \u003ca href=\"https://en.wikipedia.org/wiki/Ackee_and_saltfish\" target=\"_blank\">salt fish and ackee\u003c/a> makes a regular appearance at lunch and dinnertime. \u003ca href=\"http://www.nlj.gov.jm/FeastingontheHeritage/ackee.htm\" target=\"_blank\">The national fruit of Jamaica\u003c/a> is often paired with cod (that's soaked to remove some of the preserved fish's saltiness) and spiced up with a mix of sweet pimento and Scotch bonnet peppers, spring garlic, onions and thyme. And be sure to treat yourself at the beginning of your meal and order some of their \u003cem>phoularie\u003c/em>, or split pea and okra fritters, as a starter. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Real Miss Ollie's Oakland\u003c/a>\u003c/strong>\u003cbr>\n901 Washington Street [\u003ca href=\"https://goo.gl/maps/eLhUGeux4642\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch Tue-Fri 11:30am-2pm; Sat 12-3pm; Dinner Tue-Thu 5:30-9:30pm; Fri-Sat 5:30-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/missollie\" target=\"_blank\">@missollie\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Down Home Jamaica in Uptown\u003c/h2>\n\u003cfigure id=\"attachment_109459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/BEST.jpg\" alt=\"Kingston 11 Cuisine\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109459\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/BEST-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stop in for dinner if you'd like a pricier, platter-sized portion of their delicious jerk chicken. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you want Californian-Jamaican food, \u003cstrong>\u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003c/strong> is where you'll find Caribbean staples such as curried goat or oxtail stew prepared with seasonal ingredients from local purveyors. At lunchtime, Jamaican chef-owner Nigel Jones serves up a classic dish from his native country, jerk chicken, as a sandwich with salad or fries. Tender pieces of marinated and smoked \u003ca href=\"http://www.maryschickens.com/organicchicken.htm\" target=\"_blank\">Mary's Organic Chicken\u003c/a> is chopped up and layered with sweet, fried plantains and housemade coleslaw on a \u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\">Semifreddi Bakery\u003c/a> roll. While the sandwich is mildly spicy, you can add more heat with the bottles of imported Scotch bonnet hot sauce at your table. Also recommended is the vegetarian Jamaican patty filled with sautéed spinach and paired with a cilantro pesto dipping sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003c/strong>\u003cbr>\n2270 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/mCGwNDFsecL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 465-255\u003cbr>\nHours: Lunch Tue-Fri 11am-2pm; Dinner Tue-Sat 5-10pm; Sunday Brunch 11-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Kingston-11-Cuisine-184753371550813/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kingston11eats\" target=\"_blank\">@kingston11eats\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17 at lunch)\u003c/p>\n\u003ch2>A Fusion of Global Flavors Meets the Dominican Republic\u003c/h2>\n\u003cfigure id=\"attachment_109512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_7821.jpg\" alt=\"A bowlful of braised black Angus oxtail, stewed beans, steamed rice, coleslaw with maduros (plantains) and a fried egg makes for a hearty lunch from alaMar.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7821-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowlful of braised oxtail, stewed beans, steamed rice, coleslaw with maduros (plantains) and a fried egg makes for a hearty lunch from alaMar. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef-owner Nelson German blends his Dominican-American background with Californian, Mediterranean and Asian cuisine at \u003ca href=\"http://www.alamaroakland.com/\" target=\"_blank\">alaMar Kitchen & Bar\u003c/a>. German's lunchtime menu is where you'll find one representation of his heritage: an array of Dominican rice bowls topped with braised vegetables, chicken or black Angus oxtail. Attractively presented in a large enameled cast iron vessel, you'll receive a generous helping of steamed rice, stewed beans and cabbage slaw. You'll also want to add on extras such as a fried egg, avocado or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Cooking_plantain\" target=\"_blank\">maduros\u003c/a>\u003c/em>. alaMar also offers special sandwiches at lunchtime, such as beef \u003cem>chorizo\u003c/em> with \u003cem>shishito\u003c/em> peppers on ciabatta bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.alamaroakland.com/\" target=\"_blank\">alaMar Kitchen & Bar\u003c/a>\u003c/strong>\u003cbr>\n100 Grand Avenue [\u003ca href=\"https://goo.gl/maps/XnZBpNa1z2v\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 907-7555\u003cbr>\nHours: Mon 5-9pm; Tue-Thu 11:30am-2:30pm, 5-9pm; Fri 11:30am-2:30pm, 5-10pm; Sat 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/alamaroak/\" target=\"_blank\">alaMar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alamaroakland\" target=\"_blank\">@alamaroakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17 for lunch)\u003c/p>\n\u003ch2>For When You Want to Feast and Dance\u003c/h2>\n\u003cfigure id=\"attachment_109682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_7831.jpg\" alt=\"New Karibbean City serves their ample lunches in to go containers, which you'll more than likely use to carry out your leftovers.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_7831-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">New Karibbean City serves their ample lunches in to go containers, which you'll more than likely use to carry out your leftovers. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A nightclub that hosts live music shows featuring \u003cem>reggae\u003c/em>, \u003cem>soca\u003c/em> and other Caribbean music acts, \u003cstrong>\u003ca href=\"http://nkcoakland.com/\" target=\"_blank\">New Karibbean City\u003c/a>\u003c/strong> also cooks up a short menu of traditional island sandwiches, stews and fried dishes for lunch and dinner. The vibe is laid-back during the day, so there's no table service. Once you head upstairs to the club, order and sit at the bar or take it to go. Try their curried goat stew or the spicy \u003ca href=\"http://cooklikeajamaican.com/jamaican-escovitch-fish/\" target=\"_blank\">Escovitch fish\u003c/a>; you'll get an entire fried fish (but not deboned, so have plenty of napkins nearby) topped with sautéed onions, garlic and tomatoes. All of their entrees are accompanied by sweet plantains and an overflowing mound of fragrant rice and beans.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://nkcoakland.com/\" target=\"_blank\">New Karibbean City\u003c/a>\u003c/strong>\u003cbr>\n1408 Webster Street [\u003ca href=\"https://goo.gl/maps/y4mc6p2ynUC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94620\u003cbr>\nPh: (510) 251-0769\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NewKaribbeanCity/\" target=\"_blank\">New Karibbean City\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nkc_oakland\" target=\"_blank\">@NKC_Oakland\u003c/a>\u003cbr>\nHours: Wed-Thu 12-9pm; Fri-Sat 12pm-4am\u003cbr>\nPrice range: $ (Entrees $10 and under for lunch)\u003c/p>\n\u003ch2>Fire-Grilled Afro-Caribbean Street Food\u003c/h2>\n\u003cfigure id=\"attachment_109698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/suya.jpg\" alt=\"A grilled feast at Suya: beef skewers with suya pepper spice, corn and plantains.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/suya-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled feast at Suya: beef skewers with suya pepper spice, corn and plantains. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At their Berkeley and Oakland locations, \u003cstrong>\u003ca href=\"http://suyaafricangrill.com/index.html\" target=\"_blank\">Suya African-Caribbean Grill\u003c/a>\u003c/strong> maintains an informal, simple menu that's centered around skewers of grilled meat or vegetables. You can choose from two signature seasonings: \u003cem>suya\u003c/em> pepper, a peanut-based Nigerian \u003ca href=\"http://www.the-grilling-spot.com/suya.html\" target=\"_blank\">spice rub\u003c/a> or Jamaican jerk flavors (which has a spicy, lively kick.) Order them alone or indulge in a more substantial meal with two sides, crispy flatbread and aioli. They also offer wraps, daily specials and Jamaican-style patties.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://suyaafricangrill.com/index.html\" target=\"_blank\">Suya African-Caribbean Grill\u003c/a>\u003c/strong>\u003cbr>\n408 22nd Street [\u003ca href=\"https://goo.gl/maps/o2HWSxSztA92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 465-SUYA\u003cbr>\nHours: Mon-Fri: 11am-3pm and 5pm-8pm; Sat 12pm-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SuyaAfricanGrill/\" target=\"_blank\">Suya African Caribbean Grill\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SuyaAfricanGril\" target=\"_blank\">@SuyaAfricanGril\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "LocoL Oakland Opens with Cheap, Tasty Burgs and Bowls",
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"content": "\u003cp>Given the hype surrounding the opening of \u003ca href=\"http://www.welocol.com/\" target=\"_blank\">LocoL\u003c/a>, the alternative fast food restaurant from Roy Choi and Daniel Patterson, I expected there to be a line around the block. In fact, when I showed up at the Broadway Street location in Oakland around 5:30 p.m. on opening day, Wednesday, May 25, I thought for a second that the \"special event\" parking rate in the garage on the corner was for the opening of the small restaurant.\u003c/p>\n\u003cfigure id=\"attachment_109739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol.jpg\" alt=\"Locol, on Broadway in Oakland\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109739\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Locol, on Broadway in Oakland \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn't. The special event was actually the high school graduation happening at the Paramount Theater across the street. And the bustling neighborhood traffic was far more concerned with getting to their kids' event or getting home from work than with the opening of a new neighborhood restaurant. But maybe that's how a local community spot is supposed to be, just nestled in between everything else. (Or, reportedly, the lines were all there earlier in the day.)\u003c/p>\n\u003cp>LocoL is the second location for Choi and Patterson. The first opened in Watts about four months ago. The Bay Area spot was originally planned for the Tenderloin, but delays have pushed that opening back. Instead Choi, known for his \u003ca href=\"http://kogibbq.com/\" target=\"_blank\">Kogi BBQ trucks\u003c/a>, and Patterson, who owns restaurants \u003ca href=\"http://altaca.co/\" target=\"_blank\">Alta\u003c/a>, \u003ca href=\"http://coirestaurant.com/\" target=\"_blank\">Coi\u003c/a>, and \u003ca href=\"http://plumbaroakland.com/\" target=\"_blank\">Plum Bar\u003c/a> (around the corner), decided to bring their model of local, healthy, affordable food to the neighborhood around Broadway and Grand in Oakland. \u003c/p>\n\u003cp>The idea, which \u003ca href=\"https://www.indiegogo.com/projects/locol-revolutionary-fast-food#/\" target=\"_blank\">raised $129,000 on IndieGoGo\u003c/a>, is to bring relatively healthy and very tasty fast food to what were previously food deserts, where locals will be employed to run the kitchens and drive the menus. In the space formerly occupied by Plum, around the corner from the still open Plum Bar, this location isn't in exactly a food desert. But it's still tasty, cheap, and community-driven, and more locations are planned for West Oakland and that delayed Tenderloin project.\u003c/p>\n\u003cfigure id=\"attachment_109741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol3.jpg\" alt=\"The menu is affordable and items have quirky names\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-109741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The menu is affordable and items have quirky names \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Oakland space is medium-sized, with about 25 people fitting comfortably when I was there. It felt bustling, loud, and busy, but not overwhelmingly so. While there was a DJ blasting music in the corner, I'm guessing he was primarily there for the opening. There is a small open kitchen, with orders handed over the counter on trays. In between the signature murals on the walls, the floor is filled with wooden boxes, designed to be moved around -- which a group of kids was having fun doing over and over -- and used as tables or chairs. There are also a handful of seats and a counter outside in the small square. \u003c/p>\n\u003cfigure id=\"attachment_109740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol1.jpg\" alt=\"The space features giant murals and photos, with wooden boxes designed to be moved for seats or tables.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-109740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The space features giant murals and photos, with wooden boxes designed to be moved for seats or tables. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was handed a \u003ca href=\"http://www.welocol.com/#oakmenu\" target=\"_blank\">menu\u003c/a> as soon as I walked through door, which consists of what they're calling \"burgs\" and \"bowls\" -- variations on burgers and rice or noodle bowls, all in the $5-7 range. There are also \"foldies\" and \"crunchies,\" ie. quesadilla-type things and nuggets, as well as $2 sides (known as \"yotchays\") like flat breads, corn chips, and slaw. Different kinds of breakfast sandwiches, yogurt and granola, and French toast holes (which sound amazing) are $3-5.\u003c/p>\n\u003cfigure id=\"attachment_109743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol7.jpg\" alt=\"The locol cheesburg\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-109743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The locol cheesburg \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ordered the Locol Cheesburg, which comes with jack cheese, scallion relish, and \"awesome sauce.\" Since I don't love relish, I almost asked for it without, but that would have been a mistake. The combination was delicious. I had expected something more along the lines of the local high-end burger shacks, like Weezy's or Super Duper, but this was something else entirely, with lots of different flavors mixing together. Even the buns were unique, denser than traditional hamburger buns -- which shouldn't come as surprise, since Chad Robertson of Tartine helped them develop the recipe for the bread.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was only later that I put together exactly what it was the burger tasted like to me. Down in L.A., I used to go to Choi's \u003ca href=\"http://www.alibiroomla.com/\" target=\"_blank\">Alibi Room restaurant\u003c/a> for Korean burritos that always had unexpected, but amazing, flavor combinations. This burg was distinctly from the same chef.\u003c/p>\n\u003cp>Searching for something that resembled fries -- which aren't an option on this one-of-a-kind fast food menu -- I also ordered the side of flatbread. It ended up being my favorite thing of the night. Light and fluffy, but slightly sweet, it could have passed for a healthier dessert.\u003c/p>\n\u003cp>I topped all that off with a strawberry-lime agua fresca, because I have a soft spot for really good agua fresca. The only problem was it was gone way too quickly -- the one thing that wasn't completely filling.\u003c/p>\n\u003cfigure id=\"attachment_109744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol8.jpg\" alt=\"The messy chili bowl and a flatbread.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-109744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The messy chili bowl and a flatbread. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wanting to explore the whole menu, I also tried the messy chili bowl. It's a multi-layered bowl, coming covered in a topping of crackers and cheese and a dabble of spicy sauce, so that you can't even seen what might be beneath. But once you start digging in, there's meat, beans, and at the bottom a layer of rice, which was an unexpected but welcome surprise. Since I couldn't finish the bowl, I grabbed a lid from the shelf of utensils and napkins, took it home, and heated it back up for a late-night snack.\u003c/p>\n\u003cp>And all that cost me less than $20. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.welocol.com/\" target=\"_blank\">LocoL\u003c/a>\u003c/strong>\u003cbr>\n2214 Broadway St. [\u003ca href=\"https://goo.gl/n8oyZE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nHours: everyday, 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/welocolfood/\" target=\"_blank\">LocoL\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/welocol\" target=\"_blank\">@WeLocol\u003c/a>\u003cbr>\nPrice range: $\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Given the hype surrounding the opening of \u003ca href=\"http://www.welocol.com/\" target=\"_blank\">LocoL\u003c/a>, the alternative fast food restaurant from Roy Choi and Daniel Patterson, I expected there to be a line around the block. In fact, when I showed up at the Broadway Street location in Oakland around 5:30 p.m. on opening day, Wednesday, May 25, I thought for a second that the \"special event\" parking rate in the garage on the corner was for the opening of the small restaurant.\u003c/p>\n\u003cfigure id=\"attachment_109739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol.jpg\" alt=\"Locol, on Broadway in Oakland\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-109739\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Locol, on Broadway in Oakland \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn't. The special event was actually the high school graduation happening at the Paramount Theater across the street. And the bustling neighborhood traffic was far more concerned with getting to their kids' event or getting home from work than with the opening of a new neighborhood restaurant. But maybe that's how a local community spot is supposed to be, just nestled in between everything else. (Or, reportedly, the lines were all there earlier in the day.)\u003c/p>\n\u003cp>LocoL is the second location for Choi and Patterson. The first opened in Watts about four months ago. The Bay Area spot was originally planned for the Tenderloin, but delays have pushed that opening back. Instead Choi, known for his \u003ca href=\"http://kogibbq.com/\" target=\"_blank\">Kogi BBQ trucks\u003c/a>, and Patterson, who owns restaurants \u003ca href=\"http://altaca.co/\" target=\"_blank\">Alta\u003c/a>, \u003ca href=\"http://coirestaurant.com/\" target=\"_blank\">Coi\u003c/a>, and \u003ca href=\"http://plumbaroakland.com/\" target=\"_blank\">Plum Bar\u003c/a> (around the corner), decided to bring their model of local, healthy, affordable food to the neighborhood around Broadway and Grand in Oakland. \u003c/p>\n\u003cp>The idea, which \u003ca href=\"https://www.indiegogo.com/projects/locol-revolutionary-fast-food#/\" target=\"_blank\">raised $129,000 on IndieGoGo\u003c/a>, is to bring relatively healthy and very tasty fast food to what were previously food deserts, where locals will be employed to run the kitchens and drive the menus. In the space formerly occupied by Plum, around the corner from the still open Plum Bar, this location isn't in exactly a food desert. But it's still tasty, cheap, and community-driven, and more locations are planned for West Oakland and that delayed Tenderloin project.\u003c/p>\n\u003cfigure id=\"attachment_109741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol3.jpg\" alt=\"The menu is affordable and items have quirky names\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-109741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol3-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The menu is affordable and items have quirky names \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Oakland space is medium-sized, with about 25 people fitting comfortably when I was there. It felt bustling, loud, and busy, but not overwhelmingly so. While there was a DJ blasting music in the corner, I'm guessing he was primarily there for the opening. There is a small open kitchen, with orders handed over the counter on trays. In between the signature murals on the walls, the floor is filled with wooden boxes, designed to be moved around -- which a group of kids was having fun doing over and over -- and used as tables or chairs. There are also a handful of seats and a counter outside in the small square. \u003c/p>\n\u003cfigure id=\"attachment_109740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol1.jpg\" alt=\"The space features giant murals and photos, with wooden boxes designed to be moved for seats or tables.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-109740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The space features giant murals and photos, with wooden boxes designed to be moved for seats or tables. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was handed a \u003ca href=\"http://www.welocol.com/#oakmenu\" target=\"_blank\">menu\u003c/a> as soon as I walked through door, which consists of what they're calling \"burgs\" and \"bowls\" -- variations on burgers and rice or noodle bowls, all in the $5-7 range. There are also \"foldies\" and \"crunchies,\" ie. quesadilla-type things and nuggets, as well as $2 sides (known as \"yotchays\") like flat breads, corn chips, and slaw. Different kinds of breakfast sandwiches, yogurt and granola, and French toast holes (which sound amazing) are $3-5.\u003c/p>\n\u003cfigure id=\"attachment_109743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol7.jpg\" alt=\"The locol cheesburg\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-109743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol7-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The locol cheesburg \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ordered the Locol Cheesburg, which comes with jack cheese, scallion relish, and \"awesome sauce.\" Since I don't love relish, I almost asked for it without, but that would have been a mistake. The combination was delicious. I had expected something more along the lines of the local high-end burger shacks, like Weezy's or Super Duper, but this was something else entirely, with lots of different flavors mixing together. Even the buns were unique, denser than traditional hamburger buns -- which shouldn't come as surprise, since Chad Robertson of Tartine helped them develop the recipe for the bread.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was only later that I put together exactly what it was the burger tasted like to me. Down in L.A., I used to go to Choi's \u003ca href=\"http://www.alibiroomla.com/\" target=\"_blank\">Alibi Room restaurant\u003c/a> for Korean burritos that always had unexpected, but amazing, flavor combinations. This burg was distinctly from the same chef.\u003c/p>\n\u003cp>Searching for something that resembled fries -- which aren't an option on this one-of-a-kind fast food menu -- I also ordered the side of flatbread. It ended up being my favorite thing of the night. Light and fluffy, but slightly sweet, it could have passed for a healthier dessert.\u003c/p>\n\u003cp>I topped all that off with a strawberry-lime agua fresca, because I have a soft spot for really good agua fresca. The only problem was it was gone way too quickly -- the one thing that wasn't completely filling.\u003c/p>\n\u003cfigure id=\"attachment_109744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/locol8.jpg\" alt=\"The messy chili bowl and a flatbread.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-109744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/locol8-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The messy chili bowl and a flatbread. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wanting to explore the whole menu, I also tried the messy chili bowl. It's a multi-layered bowl, coming covered in a topping of crackers and cheese and a dabble of spicy sauce, so that you can't even seen what might be beneath. But once you start digging in, there's meat, beans, and at the bottom a layer of rice, which was an unexpected but welcome surprise. Since I couldn't finish the bowl, I grabbed a lid from the shelf of utensils and napkins, took it home, and heated it back up for a late-night snack.\u003c/p>\n\u003cp>And all that cost me less than $20. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.welocol.com/\" target=\"_blank\">LocoL\u003c/a>\u003c/strong>\u003cbr>\n2214 Broadway St. [\u003ca href=\"https://goo.gl/n8oyZE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nHours: everyday, 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/welocolfood/\" target=\"_blank\">LocoL\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/welocol\" target=\"_blank\">@WeLocol\u003c/a>\u003cbr>\nPrice range: $\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Great Dumpling Spots in San Francisco",
"title": "Bay Area Bites Guide to 5 Great Dumpling Spots in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There are a lot of different kinds of dumplings -- so many, in fact, that it's easy to get confused between pork buns and pork potstickers, steamed or baked, Xiao Long Bao or Sheng Jian Bao. This might be why many San Francisco dumpling places have a back-up ordering method of pictures and pointing for their non-Chinese-speaking clientele. It was a method I admit I resorted to more than once on this dumpling quest.\u003c/p>\n\u003cp>There are those who can debate for hours the merits of various dumpling locations, but for those of us less well-versed, a quick tutorial: Dim Sum refers to a variety of dishes, and is more about the style and time of the meal. Typically, the Cantonese-style small dishes are served as snacks and are accompanied by tea. Dumplings are often one of those dishes. (Obviously, dumplings are not unique to any one country and different types of dumplings can be found around the world.) Chinese dumplings are made of a thin wrapper filled with meat and/or vegetables and then steamed. They also can come in soup broth. Potstickers are pan-fried versions. Xiao long bao are soup dumplings with Shanghainese origins, whose filling melts as they cook, making the broth gush out as you bite into them. There are also buns, made with fluffy rolls and steamed or baked. The most popular buns are usually filled with barbecued pork. And, yes, there is a quite bit of a blending of traditions, cultures, and styles in the variations we have here in the Bay Area.\u003c/p>\n\u003cp>If you are a connoisseur, then the differences in regional techniques and ingredients will be something worth testing carefully at the many dumpling places in the city. If you just want a cheap and delicious meal, then here are some of the best places to start.\u003c/p>\n\u003ch2>Shanghai Dumpling King\u003c/h2>\n\u003cfigure id=\"attachment_108976\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking4.jpg\">\u003cimg class=\"size-full wp-image-108976\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking4.jpg\" alt=\"Shanghai Dumpling King in the Sunset\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shanghai Dumpling King in the Sunset \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Shanghai Dumpling King has two locations now, though the one in the Outer Richmond is the original. Perhaps, from such an institution you'd expect frills and a larger space, but Shanghai Dumpling King is fairly small and unadorned, with one tiny room by the kitchen and a larger area with about 10 tables. The one large group table was full when I arrived. Many locals simply order take-out. And be warned: it's cash only.\u003c/p>\n\u003cfigure id=\"attachment_108975\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking3.jpg\">\u003cimg class=\"size-full wp-image-108975\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking3.jpg\" alt=\"The dumpling soup\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dumpling soup \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Dumpling King may be best known for its xiao long bao and its Shanghai-style wontons. The xiao long bao soup dumplings come ten to a basket and are known for being creamy once you bite in. I, however, ordered the wonton soup with dumplings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The broth was thin and very, very hot. But once I stopped accidentally burning my mouth, the dumplings were delicious. They had a thin wrapper and chives packed in around the meat.\u003c/p>\n\u003cfigure id=\"attachment_108974\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking2.jpg\">\u003cimg class=\"size-full wp-image-108974\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking2.jpg\" alt=\"Pan-fried pork dumplings`\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pan-fried pork dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I know everyone raves about the soup dumplings, but my weakness here was the pan-fried pork dumplings, which I could have kept eating long after it was no longer a good idea. They're fried on one side, slightly sweet, and drenched in oil. You could easily fill up on the many different kinds of dumplings, but this small spot actually has a large menu with other types of dishes. Try the noodles or green beans too. Since everything is relatively cheap, it's easy to order more than a few things and take home leftovers, or split with friends.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-king-san-francisco\" target=\"_blank\">\u003cstrong>Shanghai Dumpling King\u003c/strong>\u003c/a>\u003cbr>\n3319 Balboa St. [\u003ca href=\"https://goo.gl/8e8TW0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94121\u003cbr>\nPh: (415) 387-2088\u003cbr>\nHours: Mon, Wed-Fri, 11am-9:30pm; Sat-Sun, 10:30am-9:30pm\u003cbr>\nPrice: $ (Cash Only)\u003c/p>\n\u003ch2>Yank Sing\u003c/h2>\n\u003cfigure id=\"attachment_108999\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing2.jpg\">\u003cimg class=\"size-full wp-image-108999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing2.jpg\" alt=\"Yank Sing at the Rincon Center\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yank Sing at the Rincon Center \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yank Sing is the granddaddy of dim sum spots in the city, with two locations in downtown. It's generally considered one of the classic restaurants of San Francisco and won a James Beard Award in 2009. Started in Chinatown in 1958, it moved to the financial district in 1974 and the Rincon Center location opened 15 years ago. That's the larger of the two spots and it's added a \"to-go\" storefront for all workers looking for a quick, tasty lunch. On the weekends, the restaurant takes over the atrium of the food court as well and serves nearly 500 people at a time.\u003c/p>\n\u003cp>If you'd rather sit down than get to-go, it's probably a good idea to make reservations online, since the large dining room is busy and full nearly every day. For a lunch mid-week, though, I easily got a reservation for 12:30 p.m. And service is so quick and efficient, even if you don't have a reservation, they'll likely fit you in and have food on your plate before too long.\u003c/p>\n\u003cfigure id=\"attachment_109001\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing4.jpg\">\u003cimg class=\"size-full wp-image-109001\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing4.jpg\" alt=\"The servers at Yank Sing push a trolley with dumpling options\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The servers at Yank Sing push a trolley with dumpling options \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is a printed menu at Yank Sing, and you can certainly (obviously) order from it. But if you really want the full experience, just pick from the carts that come around. Each has an array of wooden baskets and you can simply point to what looks best. This is also an easy way to rack up a large bill without noticing.\u003c/p>\n\u003cfigure id=\"attachment_108998\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing1.jpg\">\u003cimg class=\"size-full wp-image-108998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing1.jpg\" alt=\"Veggie dumplings\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Veggie dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I know veggie dumplings are not necessarily what most people think of as the standard dumpling, but they were probably my favorite from all the places and things I tried. The veggie dumplings had a interesting mix of cabbage, nuts, and bamboo shoots.\u003c/p>\n\u003cfigure id=\"attachment_109000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing3.jpg\">\u003cimg class=\"size-full wp-image-109000\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing3.jpg\" alt=\"The veggie dumpling\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The veggie dumpling \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While it's hard to always tell what's going to come by on the next cart, the Yank Sing pork bun is a must-try. The bun is light and fluffy with the requisite barbecue pork on the inside slightly sweet. Get some tea to go with the meal.\u003c/p>\n\u003cfigure id=\"attachment_109002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing5.jpg\">\u003cimg class=\"size-full wp-image-109002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing5.jpg\" alt=\"Pork buns at Yank Sing\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork buns at Yank Sing \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only downside is the wooden baskets tend to come with just a few dumplings or buns in them, which likely adds to Yank Sing's reputation for being more expensive than dim sum should be. There is also some criticism out there that it's too Americanized in its presentation and options. That may be true, but it's also delicious.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a>\u003c/strong>\u003cbr>\n101 Spear St. (Rincon Center) [\u003ca href=\"https://goo.gl/hUljjb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nPh: (415) 781-1111\u003cbr>\nHours: Mon-Fri, 11am-3pm; Sat, Sun, holidays, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/YankSing\" target=\"_blank\">Yank Sing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/yanksing\" target=\"_blank\">@YankSing\u003c/a>\u003cbr>\nPrice: $$ \u003c/p>\n\u003ch2>Great Eastern\u003c/h2>\n\u003cfigure id=\"attachment_109007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern5.jpg\">\u003cimg class=\"size-full wp-image-109007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern5.jpg\" alt=\"Great Eastern in Chinatown\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Great Eastern in Chinatown \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Right in the heart of Chinatown, Great Eastern is where President Obama opted to stop in 2012 to pick up a large to-go order while he was in town. The place is basically one very large and bustling dining room, with another room downstairs. Suited waiters in green jackets and linen tablecloths make the whole experience feel rather formal, despite the fact that it's typically loud and crowded.\u003c/p>\n\u003cfigure id=\"attachment_109006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern4.jpg\">\u003cimg class=\"size-full wp-image-109006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern4.jpg\" alt=\"The Great Eastern dining room\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Great Eastern dining room \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I'll be honest: I wasn't totally sure what I was ordering. Fortunately, while the menu has English translations of all its items, it also has pictures, making it easy to point at what looks good. And it all looks good.\u003c/p>\n\u003cfigure id=\"attachment_109004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern2.jpg\">\u003cimg class=\"size-full wp-image-109004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern2.jpg\" alt=\"Steamed Shanghai dumplings\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Shanghai dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The steamed Shanghai dumplings arrived in their requisite wooden basket. As soon as I bit in, the wrapper sort of fell apart and juice dribbled out. Inside was a ball of pork and spices. I couldn't quite figure out how to eat them in two bites because the dough would stick to its wrapper and tear while I tried to bite in. I ended up just popping the whole thing in my mouth. I wouldn't necessarily recommend this technique.\u003c/p>\n\u003cfigure id=\"attachment_109003\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern1.jpg\">\u003cimg class=\"size-full wp-image-109003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern1.jpg\" alt=\"Baked pork buns\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baked pork buns \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Admittedly, I had these pork buns just before trekking over to Yank Sing' for their version, and Yank Sing's were probably better, but Great Eastern's pork buns are also excellent. They're sweet, dense, and stuffed with barbecue pork filling. The filling is slightly less sweet than Yank Sing's and the buns are a little heavier.\u003c/p>\n\u003cfigure id=\"attachment_109005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern3.jpg\">\u003cimg class=\"size-full wp-image-109005\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern3.jpg\" alt=\"Dumpling soup\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dumpling soup \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dumpling soup was possibly my least favorite dish. With one giant dumpling ball of chicken and cabbage and spices, in a cup of steaming hot broth, you have to break apart the ball to eat it. It's tasty, but the broth and meat could use more flavor.\u003c/p>\n\u003cp>Technically, the restaurant is cash only for orders under $20, but the staff let me slip by with my $19 check. And they were happy to answer any questions I had or make suggestions about what to order. There is a full menu of entrees and noodles too, but dim sum is only served from 10 a.m. to 3 p.m.\u003c/p>\n\u003cp>\u003ca href=\"http://www.greateasternsf.com/\" target=\"_blank\">\u003cstrong>Great Eastern\u003c/strong>\u003c/a>\u003cbr>\n649 Jackson St. [\u003ca href=\"https://goo.gl/kLmJfA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 986-2500\u003cbr>\nHours: Mon-Fri, 10am-11pm; Sat-Sun, 9am-11pm\u003cbr>\nPrice: $ (Cash only for orders under $20)\u003c/p>\n\u003ch2>Dumpling Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_109053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen.jpg\">\u003cimg class=\"size-full wp-image-109053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen.jpg\" alt=\"Dumpling Kitchen in the Sunset\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dumpling Kitchen in the Sunset \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dumpling Kitchen and Kingdom of Dumpling are just two blocks apart from each other on Taraval Street. Both look like holes in the wall from the outside, but both have some of the best dumplings in the city on the inside.\u003c/p>\n\u003cp>Dumpling Kitchen sits about 30-40 people at its simple tables in one medium-sized room. Service is quick and without frills.\u003c/p>\n\u003cfigure id=\"attachment_109054\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen3.jpg\">\u003cimg class=\"size-full wp-image-109054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen3.jpg\" alt=\"Veggie and pork dumplings\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Veggie and pork dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two wooden baskets: the veggie dumplings and the pork and cabbage. Both are prepared in the classic steamed style before being brought to your table. The pork dumplings are mixed with Napa cabbage, and the cabbage adds a fresh crispness to the balls of meat. The dough is slightly chewy and tears away, though it gets rubbery if you wait too long and they cool.\u003c/p>\n\u003cfigure id=\"attachment_109055\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen2.jpg\">\u003cimg class=\"size-full wp-image-109055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen2.jpg\" alt=\"The steamed dumplings are served in their wooden trays\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The steamed dumplings are served in their wooden trays \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The veggie dumplings are filled with a mix of vegetables -- carrots and peas and cabbage -- and spices. There's also a range of appetizers, which many locals swear by for a full meal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dumpling-kitchen-san-francisco\" target=\"_blank\">\u003cstrong>Dumpling Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1935 Taraval St. [\u003ca href=\"https://goo.gl/IJMxdW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 682-8938\u003cbr>\nHours: Mon-Tue, Thu-Fri, 11am-9pm; Sat-Sun, 10:30am-9pm\u003cbr>\nPrice: $ \u003c/p>\n\u003ch2>Kingdom of Dumpling\u003c/h2>\n\u003cfigure id=\"attachment_109059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling.jpg\">\u003cimg class=\"size-full wp-image-109059\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling.jpg\" alt=\"Kingdom of Dumpling on Taraval\" width=\"1920\" height=\"2067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-400x431.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-800x861.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-768x827.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-1440x1550.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-1180x1270.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-960x1034.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kingdom of Dumpling on Taraval \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kingdom of Dumpling has been around longer than its down-the-street neighbor. It's a tiny bit more upscale and is often more crowded -- though it's also smaller with just about eight table. There's also a wholesale location a few blocks away if you want to place large orders (or if you want to see how it all gets made). You can also buy frozen bags of dumplings at the wholesale location for cooking at home.\u003c/p>\n\u003cfigure id=\"attachment_109058\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomofdumpling2.jpg\">\u003cimg class=\"size-full wp-image-109058\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomofdumpling2.jpg\" alt=\"Garlic green beans\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic green beans \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We decided to get our vegetables and ordered the garlic green beans to start. They were the surprise of the night: crisp and excellently flavored. After eating all the green beans, I wiped up the leftover garlic sauce with potstickers for a tasty combination.\u003c/p>\n\u003cfigure id=\"attachment_109056\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling4.jpg\">\u003cimg class=\"size-full wp-image-109056\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling4.jpg\" alt=\"Pork potstickers\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork potstickers \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Dumpling Kitchen and Kingdom of Dumpling are well-regarded for their xiao long bao, but they also have long menus with a variety of dumplings. The pork potstickers are a staple, wrapped in a crescent shape and pan-fried on one side. They tasted like what you'd expect potstickers to taste like. Don't overdo it with the vinegar sauce, unless you're prepared for the bite, but a little livens them up and keeps the pork moist.\u003c/p>\n\u003cfigure id=\"attachment_109238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling3a.jpg\" alt=\"Chicken and spinach dumplings\" width=\"1920\" height=\"1460\" class=\"size-full wp-image-109238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-400x304.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-800x608.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-768x584.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-1440x1095.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-1180x897.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-960x730.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and spinach dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also ordered the chicken and spinach dumplings. While a different style than Dumpling Kitchen's pork and cabbage dumplings, the end result was very similar. Both Sunset neighborhood spots take credit cards and you can get a full meal for two at a very reasonable price.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kingofchinesedumpling.com/english/contact.htm\" target=\"_blank\">\u003cstrong>Kingdom of Dumpling\u003c/strong>\u003c/a>\u003cbr>\n1713 Taraval St. [\u003ca href=\"https://goo.gl/XkgKU4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 665-6617\u003cbr>\nHours: Mon-Thu, 11:30am-3:30pm, 5pm-9:30pm; Fri, 11:30am-3:30pm, 5pm-10pm; Sat, 11:30am-10pm; Sun, 11:30am-9:30pm\u003cbr>\nPrice: $ \u003c/p>\n\n",
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"excerpt": "The debate over best dumplings in the city is wide-ranging and intense. But these are five excellent places to start.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There are a lot of different kinds of dumplings -- so many, in fact, that it's easy to get confused between pork buns and pork potstickers, steamed or baked, Xiao Long Bao or Sheng Jian Bao. This might be why many San Francisco dumpling places have a back-up ordering method of pictures and pointing for their non-Chinese-speaking clientele. It was a method I admit I resorted to more than once on this dumpling quest.\u003c/p>\n\u003cp>There are those who can debate for hours the merits of various dumpling locations, but for those of us less well-versed, a quick tutorial: Dim Sum refers to a variety of dishes, and is more about the style and time of the meal. Typically, the Cantonese-style small dishes are served as snacks and are accompanied by tea. Dumplings are often one of those dishes. (Obviously, dumplings are not unique to any one country and different types of dumplings can be found around the world.) Chinese dumplings are made of a thin wrapper filled with meat and/or vegetables and then steamed. They also can come in soup broth. Potstickers are pan-fried versions. Xiao long bao are soup dumplings with Shanghainese origins, whose filling melts as they cook, making the broth gush out as you bite into them. There are also buns, made with fluffy rolls and steamed or baked. The most popular buns are usually filled with barbecued pork. And, yes, there is a quite bit of a blending of traditions, cultures, and styles in the variations we have here in the Bay Area.\u003c/p>\n\u003cp>If you are a connoisseur, then the differences in regional techniques and ingredients will be something worth testing carefully at the many dumpling places in the city. If you just want a cheap and delicious meal, then here are some of the best places to start.\u003c/p>\n\u003ch2>Shanghai Dumpling King\u003c/h2>\n\u003cfigure id=\"attachment_108976\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking4.jpg\">\u003cimg class=\"size-full wp-image-108976\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking4.jpg\" alt=\"Shanghai Dumpling King in the Sunset\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking4-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shanghai Dumpling King in the Sunset \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Shanghai Dumpling King has two locations now, though the one in the Outer Richmond is the original. Perhaps, from such an institution you'd expect frills and a larger space, but Shanghai Dumpling King is fairly small and unadorned, with one tiny room by the kitchen and a larger area with about 10 tables. The one large group table was full when I arrived. Many locals simply order take-out. And be warned: it's cash only.\u003c/p>\n\u003cfigure id=\"attachment_108975\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking3.jpg\">\u003cimg class=\"size-full wp-image-108975\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking3.jpg\" alt=\"The dumpling soup\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dumpling soup \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Dumpling King may be best known for its xiao long bao and its Shanghai-style wontons. The xiao long bao soup dumplings come ten to a basket and are known for being creamy once you bite in. I, however, ordered the wonton soup with dumplings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The broth was thin and very, very hot. But once I stopped accidentally burning my mouth, the dumplings were delicious. They had a thin wrapper and chives packed in around the meat.\u003c/p>\n\u003cfigure id=\"attachment_108974\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking2.jpg\">\u003cimg class=\"size-full wp-image-108974\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/shanghaidumplingking2.jpg\" alt=\"Pan-fried pork dumplings`\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/shanghaidumplingking2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pan-fried pork dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I know everyone raves about the soup dumplings, but my weakness here was the pan-fried pork dumplings, which I could have kept eating long after it was no longer a good idea. They're fried on one side, slightly sweet, and drenched in oil. You could easily fill up on the many different kinds of dumplings, but this small spot actually has a large menu with other types of dishes. Try the noodles or green beans too. Since everything is relatively cheap, it's easy to order more than a few things and take home leftovers, or split with friends.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-king-san-francisco\" target=\"_blank\">\u003cstrong>Shanghai Dumpling King\u003c/strong>\u003c/a>\u003cbr>\n3319 Balboa St. [\u003ca href=\"https://goo.gl/8e8TW0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94121\u003cbr>\nPh: (415) 387-2088\u003cbr>\nHours: Mon, Wed-Fri, 11am-9:30pm; Sat-Sun, 10:30am-9:30pm\u003cbr>\nPrice: $ (Cash Only)\u003c/p>\n\u003ch2>Yank Sing\u003c/h2>\n\u003cfigure id=\"attachment_108999\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing2.jpg\">\u003cimg class=\"size-full wp-image-108999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing2.jpg\" alt=\"Yank Sing at the Rincon Center\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing2-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yank Sing at the Rincon Center \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yank Sing is the granddaddy of dim sum spots in the city, with two locations in downtown. It's generally considered one of the classic restaurants of San Francisco and won a James Beard Award in 2009. Started in Chinatown in 1958, it moved to the financial district in 1974 and the Rincon Center location opened 15 years ago. That's the larger of the two spots and it's added a \"to-go\" storefront for all workers looking for a quick, tasty lunch. On the weekends, the restaurant takes over the atrium of the food court as well and serves nearly 500 people at a time.\u003c/p>\n\u003cp>If you'd rather sit down than get to-go, it's probably a good idea to make reservations online, since the large dining room is busy and full nearly every day. For a lunch mid-week, though, I easily got a reservation for 12:30 p.m. And service is so quick and efficient, even if you don't have a reservation, they'll likely fit you in and have food on your plate before too long.\u003c/p>\n\u003cfigure id=\"attachment_109001\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing4.jpg\">\u003cimg class=\"size-full wp-image-109001\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing4.jpg\" alt=\"The servers at Yank Sing push a trolley with dumpling options\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing4-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The servers at Yank Sing push a trolley with dumpling options \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is a printed menu at Yank Sing, and you can certainly (obviously) order from it. But if you really want the full experience, just pick from the carts that come around. Each has an array of wooden baskets and you can simply point to what looks best. This is also an easy way to rack up a large bill without noticing.\u003c/p>\n\u003cfigure id=\"attachment_108998\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing1.jpg\">\u003cimg class=\"size-full wp-image-108998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing1.jpg\" alt=\"Veggie dumplings\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Veggie dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I know veggie dumplings are not necessarily what most people think of as the standard dumpling, but they were probably my favorite from all the places and things I tried. The veggie dumplings had a interesting mix of cabbage, nuts, and bamboo shoots.\u003c/p>\n\u003cfigure id=\"attachment_109000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing3.jpg\">\u003cimg class=\"size-full wp-image-109000\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing3.jpg\" alt=\"The veggie dumpling\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing3-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The veggie dumpling \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While it's hard to always tell what's going to come by on the next cart, the Yank Sing pork bun is a must-try. The bun is light and fluffy with the requisite barbecue pork on the inside slightly sweet. Get some tea to go with the meal.\u003c/p>\n\u003cfigure id=\"attachment_109002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing5.jpg\">\u003cimg class=\"size-full wp-image-109002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/yanksing5.jpg\" alt=\"Pork buns at Yank Sing\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/yanksing5-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork buns at Yank Sing \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only downside is the wooden baskets tend to come with just a few dumplings or buns in them, which likely adds to Yank Sing's reputation for being more expensive than dim sum should be. There is also some criticism out there that it's too Americanized in its presentation and options. That may be true, but it's also delicious.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a>\u003c/strong>\u003cbr>\n101 Spear St. (Rincon Center) [\u003ca href=\"https://goo.gl/hUljjb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nPh: (415) 781-1111\u003cbr>\nHours: Mon-Fri, 11am-3pm; Sat, Sun, holidays, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/YankSing\" target=\"_blank\">Yank Sing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/yanksing\" target=\"_blank\">@YankSing\u003c/a>\u003cbr>\nPrice: $$ \u003c/p>\n\u003ch2>Great Eastern\u003c/h2>\n\u003cfigure id=\"attachment_109007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern5.jpg\">\u003cimg class=\"size-full wp-image-109007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern5.jpg\" alt=\"Great Eastern in Chinatown\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern5-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Great Eastern in Chinatown \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Right in the heart of Chinatown, Great Eastern is where President Obama opted to stop in 2012 to pick up a large to-go order while he was in town. The place is basically one very large and bustling dining room, with another room downstairs. Suited waiters in green jackets and linen tablecloths make the whole experience feel rather formal, despite the fact that it's typically loud and crowded.\u003c/p>\n\u003cfigure id=\"attachment_109006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern4.jpg\">\u003cimg class=\"size-full wp-image-109006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern4.jpg\" alt=\"The Great Eastern dining room\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern4-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Great Eastern dining room \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I'll be honest: I wasn't totally sure what I was ordering. Fortunately, while the menu has English translations of all its items, it also has pictures, making it easy to point at what looks good. And it all looks good.\u003c/p>\n\u003cfigure id=\"attachment_109004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern2.jpg\">\u003cimg class=\"size-full wp-image-109004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern2.jpg\" alt=\"Steamed Shanghai dumplings\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Shanghai dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The steamed Shanghai dumplings arrived in their requisite wooden basket. As soon as I bit in, the wrapper sort of fell apart and juice dribbled out. Inside was a ball of pork and spices. I couldn't quite figure out how to eat them in two bites because the dough would stick to its wrapper and tear while I tried to bite in. I ended up just popping the whole thing in my mouth. I wouldn't necessarily recommend this technique.\u003c/p>\n\u003cfigure id=\"attachment_109003\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern1.jpg\">\u003cimg class=\"size-full wp-image-109003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern1.jpg\" alt=\"Baked pork buns\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baked pork buns \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Admittedly, I had these pork buns just before trekking over to Yank Sing' for their version, and Yank Sing's were probably better, but Great Eastern's pork buns are also excellent. They're sweet, dense, and stuffed with barbecue pork filling. The filling is slightly less sweet than Yank Sing's and the buns are a little heavier.\u003c/p>\n\u003cfigure id=\"attachment_109005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern3.jpg\">\u003cimg class=\"size-full wp-image-109005\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/greateastern3.jpg\" alt=\"Dumpling soup\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/greateastern3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dumpling soup \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dumpling soup was possibly my least favorite dish. With one giant dumpling ball of chicken and cabbage and spices, in a cup of steaming hot broth, you have to break apart the ball to eat it. It's tasty, but the broth and meat could use more flavor.\u003c/p>\n\u003cp>Technically, the restaurant is cash only for orders under $20, but the staff let me slip by with my $19 check. And they were happy to answer any questions I had or make suggestions about what to order. There is a full menu of entrees and noodles too, but dim sum is only served from 10 a.m. to 3 p.m.\u003c/p>\n\u003cp>\u003ca href=\"http://www.greateasternsf.com/\" target=\"_blank\">\u003cstrong>Great Eastern\u003c/strong>\u003c/a>\u003cbr>\n649 Jackson St. [\u003ca href=\"https://goo.gl/kLmJfA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 986-2500\u003cbr>\nHours: Mon-Fri, 10am-11pm; Sat-Sun, 9am-11pm\u003cbr>\nPrice: $ (Cash only for orders under $20)\u003c/p>\n\u003ch2>Dumpling Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_109053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen.jpg\">\u003cimg class=\"size-full wp-image-109053\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen.jpg\" alt=\"Dumpling Kitchen in the Sunset\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dumpling Kitchen in the Sunset \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dumpling Kitchen and Kingdom of Dumpling are just two blocks apart from each other on Taraval Street. Both look like holes in the wall from the outside, but both have some of the best dumplings in the city on the inside.\u003c/p>\n\u003cp>Dumpling Kitchen sits about 30-40 people at its simple tables in one medium-sized room. Service is quick and without frills.\u003c/p>\n\u003cfigure id=\"attachment_109054\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen3.jpg\">\u003cimg class=\"size-full wp-image-109054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen3.jpg\" alt=\"Veggie and pork dumplings\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Veggie and pork dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two wooden baskets: the veggie dumplings and the pork and cabbage. Both are prepared in the classic steamed style before being brought to your table. The pork dumplings are mixed with Napa cabbage, and the cabbage adds a fresh crispness to the balls of meat. The dough is slightly chewy and tears away, though it gets rubbery if you wait too long and they cool.\u003c/p>\n\u003cfigure id=\"attachment_109055\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen2.jpg\">\u003cimg class=\"size-full wp-image-109055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/dumplingkitchen2.jpg\" alt=\"The steamed dumplings are served in their wooden trays\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/dumplingkitchen2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The steamed dumplings are served in their wooden trays \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The veggie dumplings are filled with a mix of vegetables -- carrots and peas and cabbage -- and spices. There's also a range of appetizers, which many locals swear by for a full meal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dumpling-kitchen-san-francisco\" target=\"_blank\">\u003cstrong>Dumpling Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1935 Taraval St. [\u003ca href=\"https://goo.gl/IJMxdW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 682-8938\u003cbr>\nHours: Mon-Tue, Thu-Fri, 11am-9pm; Sat-Sun, 10:30am-9pm\u003cbr>\nPrice: $ \u003c/p>\n\u003ch2>Kingdom of Dumpling\u003c/h2>\n\u003cfigure id=\"attachment_109059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling.jpg\">\u003cimg class=\"size-full wp-image-109059\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling.jpg\" alt=\"Kingdom of Dumpling on Taraval\" width=\"1920\" height=\"2067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-400x431.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-800x861.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-768x827.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-1440x1550.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-1180x1270.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling-960x1034.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kingdom of Dumpling on Taraval \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kingdom of Dumpling has been around longer than its down-the-street neighbor. It's a tiny bit more upscale and is often more crowded -- though it's also smaller with just about eight table. There's also a wholesale location a few blocks away if you want to place large orders (or if you want to see how it all gets made). You can also buy frozen bags of dumplings at the wholesale location for cooking at home.\u003c/p>\n\u003cfigure id=\"attachment_109058\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomofdumpling2.jpg\">\u003cimg class=\"size-full wp-image-109058\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomofdumpling2.jpg\" alt=\"Garlic green beans\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomofdumpling2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic green beans \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We decided to get our vegetables and ordered the garlic green beans to start. They were the surprise of the night: crisp and excellently flavored. After eating all the green beans, I wiped up the leftover garlic sauce with potstickers for a tasty combination.\u003c/p>\n\u003cfigure id=\"attachment_109056\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling4.jpg\">\u003cimg class=\"size-full wp-image-109056\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling4.jpg\" alt=\"Pork potstickers\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling4-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork potstickers \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Dumpling Kitchen and Kingdom of Dumpling are well-regarded for their xiao long bao, but they also have long menus with a variety of dumplings. The pork potstickers are a staple, wrapped in a crescent shape and pan-fried on one side. They tasted like what you'd expect potstickers to taste like. Don't overdo it with the vinegar sauce, unless you're prepared for the bite, but a little livens them up and keeps the pork moist.\u003c/p>\n\u003cfigure id=\"attachment_109238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/kingdomdumpling3a.jpg\" alt=\"Chicken and spinach dumplings\" width=\"1920\" height=\"1460\" class=\"size-full wp-image-109238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-400x304.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-800x608.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-768x584.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-1440x1095.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-1180x897.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/kingdomdumpling3a-960x730.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and spinach dumplings \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also ordered the chicken and spinach dumplings. While a different style than Dumpling Kitchen's pork and cabbage dumplings, the end result was very similar. Both Sunset neighborhood spots take credit cards and you can get a full meal for two at a very reasonable price.\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.kingofchinesedumpling.com/english/contact.htm\" target=\"_blank\">\u003cstrong>Kingdom of Dumpling\u003c/strong>\u003c/a>\u003cbr>\n1713 Taraval St. [\u003ca href=\"https://goo.gl/XkgKU4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94116\u003cbr>\nPh: (415) 665-6617\u003cbr>\nHours: Mon-Thu, 11:30am-3:30pm, 5pm-9:30pm; Fri, 11:30am-3:30pm, 5pm-10pm; Sat, 11:30am-10pm; Sun, 11:30am-9:30pm\u003cbr>\nPrice: $ \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda",
"title": "Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Fried chicken’s appeal is universal--just take a look at Bay Area menus, which offer a tour of fried chicken styles from around the world, from Southern soul food chicken to Korean chicken to Japanese fried chicken. And while there’s no denying the elemental pleasure of tucking into a sky-high pile of the stuff, a good fried chicken sandwich adds flavors and contrast, elevating the chicken into something ever more majestic. Luckily, it’s easy to find a great chicken sandwich in the Bay Area. Here are seven of our favorites in Alamdea, Oakland and San Francisco. Did we miss yours? Let us know in the comments.\u003c/p>\n\u003ch2>\u003cstrong>Bakesale Betty\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109041\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109041\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5752.jpg\" alt=\"Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As \u003cstrong>Bakesale Betty\u003c/strong>’s sandwich has been lauded by everyone from the San Francisco \u003ca href=\"http://www.sfgate.com/restaurants/article/Bakesale-Betty-Oakland-s-hottest-chicken-sandwich-2314731.php\" target=\"_blank\">\u003cem>Chronicle\u003c/em>\u003c/a> to ABC’s \u003cem>\u003ca href=\"http://abc.go.com/shows/the-chew/recipes/buttermilk-fried-chicken-sandwich-bakesale-betty\" target=\"_blank\">The Chew\u003c/a>\u003c/em>, there’s not much left to say at this point except: get it. If for some reason you haven’t partaken of this iconic Oakland sandwich, dreamed up by bewigged Australian Alison Barakat, cancel your plans for your next lunch or weekend and head to Temescal. Yes, there will be a line. No, there probably won’t be seating at the ironing board tables. No matter. This sandwich, one that launched a thousand imitators--with its combination of perfectly crispy chicken, tangy and spicy (sometimes viciously so) jalapeno coleslaw--deserves trying, no matter if you have to eat it Dr. Seuss style in a car, in the bar or somewhere very far. And did we mention it’s less than $10?\u003c/p>\n\u003cfigure id=\"attachment_109042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5755.jpg\" alt=\"The iconic sandwich from Bakesale Betty's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The iconic sandwich from Bakesale Betty's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">\u003cstrong>Bakesale Betty\u003c/strong>\u003c/a>\u003cbr>\n5098 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/rHHx8GynSqu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 985-1213\u003cbr>\nHours: Tue-Sat, 11am-2pm; Sun-Mon, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bakesale-Betty-108540575831119/\" target=\"_blank\">Bakesale Betty\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $8.25)\u003c/p>\n\u003ch2>\u003cstrong>Naked Lunch\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5834.jpg\" alt=\"The inside of Naked Lunch.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Naked Lunch. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you find yourself in North Beach and tired of Italian food--or are just looking for a relaxed patio where you can buy beer by the bucketful--\u003cstrong>Naked Lunch\u003c/strong> is your place. The affordable restaurant offers a view of the street’s many strip clubs and a small but considered menu from chef and owner Ian Begg. Sous chef Sarn Saechao also runs a \u003ca href=\"https://www.facebook.com/chao.mien.1/\" target=\"_blank\">Chao Mien pop-up\u003c/a> at the restaurant on Sunday nights and Monday lunch. Their sandwich features a pile of peppery fried chicken, buttermilk coleslaw, and a not-insignificant amount of creamy green garlic aioli. It’s delightfully messy, and while I ate it, I thought the \u003ca href=\"http://www.yelp.com/biz_photos/garden-of-eden-san-francisco?select=vdTNmVZR5gMu7M3aSEBXJw\" target=\"_blank\">brunette smiling down\u003c/a> from the Garden of Eden sign looked jealous.\u003c/p>\n\u003cfigure id=\"attachment_109052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5854.jpg\" alt=\"Naked Lunch's fried chicken sandwich with green garlic aioli.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Naked Lunch's fried chicken sandwich with green garlic aioli. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.nakedlunchsf.com/\" target=\"_blank\">\u003cstrong>Naked Lunch\u003c/strong>\u003c/a>\u003cbr>\n504 Broadway [\u003ca href=\"https://goo.gl/maps/Djf1Jiii7DC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 577-4951\u003cbr>\nHours: Mon, 11:30am-2pm; Tue-Wed, 11:30am-2pm 4:30-10pm; Thur-Fri, 11:30am-2pm 4:30-12am; Sat, 11:30am-12am; Sun, 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Naked-Lunch-173960336908/\" target=\"_blank\">Naked Lunch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nakedlunchsf\" target=\"_blank\">@NakedLunchSF\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $11)\u003c/p>\n\u003ch2>\u003cstrong>Show Dogs\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5802.jpg\" alt=\"The inside of Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Show Dogs. \u003ccite>(Shelby)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Show Dogs\u003c/strong> might be a sausage fest--literally, they’re a bratwurst restaurant--but they know their fried chicken. That much is evident from their chef Seth Carter’s large fried chicken sandwich, featuring tender, turmeric-spiced chicken with a wonderfully crunchy skin, its texture reminiscent of cornflake-crusted chicken. It’s finished with garlicky aioli and a toasted bun, but the best part is its fiery slaw, packed with chunks of ginger and heavy on the mustard seeds.\u003c/p>\n\u003cfigure id=\"attachment_109050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5846.jpg\" alt=\"The fried chicken sandwich from Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sandwich from Show Dogs. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://showdogssf.com/\" target=\"_blank\">\u003cstrong>Show Dogs\u003c/strong>\u003c/a>\u003cbr>\n1020 Market St [\u003ca href=\"https://goo.gl/maps/Pvmse7Mov7w\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 558-9560\u003cbr>\nHours: Mon-Fri, 9am-9pm; Sat, 10am-9pm; Sun, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShowDogsSF\" target=\"_blank\">Show Dogs\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ShowDogsSF\" target=\"_blank\">@ShowdogsSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/showdogssf/\" target=\"_blank\">showdogssf\u003c/a>\u003cbr>\nPrice range: $ (Fried Chicken Sandwich $10)\u003c/p>\n\u003ch2>\u003cstrong>Lola’s Chicken Shack\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109039\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109039\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5727.jpg\" alt=\"Inside Lola's Chicken Shack.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Lola's Chicken Shack. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing you notice about \u003cstrong>Lola’s Chicken Shack\u003c/strong> is that, appropriately, there are a lot of chickens represented in its decor. The diner-like interior is brightened with chicken sculptures, prints with chicken-crossing-the-road jokes, and paintings of chickens playing chess. Owners Mark, Nancy, and Ryan Rogers have created a relaxed, well-priced place that’s very family-friendly. They specialize in chicken tenders with various breadings--who doesn’t like chicken tenders?-- and your choice of sauces from a long list, but they also offer a selection of sandwiches. A chicken and waffles sandwich featured two generous pieces of crunchy and juicy chicken sandwiched between two fluffy, savory waffles spiked with black pepper and green onions. A maple-mustard sauce sounded bizarre but added an appealing dimension of savory-sweetness that recalled traditional chicken and waffles.\u003c/p>\n\u003cfigure id=\"attachment_109040\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5728.jpg\" alt=\"A chicken and waffle sandwich from Lola's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken and waffle sandwich from Lola's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lolaschickenshack.com/\" target=\"_blank\">\u003cstrong>Lola's Chicken Shack\u003c/strong>\u003c/a>\u003cbr>\n1417 Park St [\u003ca href=\"https://goo.gl/maps/MmpnzPsChTB2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 521-4488\u003cbr>\nHours: Mon-Sat, 10am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lolaschickenshack/\" target=\"_blank\">Lola's Chicken Shack\u003c/a>\u003cbr>\nPrice: $ (Chicken and Waffles Sandwich $7.39)\u003c/p>\n\u003ch2>\u003cstrong>Marlowe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5812.jpg\" alt=\"The interior of Marlowe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Marlowe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marlowe\u003c/strong>’s fried chicken sandwich, from chef Jennifer Puccio, is a classy, balanced affair. It’s big, but not excessively so. There’s bacon, but only a slice or two. It comes with your choice of fries or salad (go for the fries, which come with a horseradish aioli). The dark meat is coated with a crispy, thyme-scented batter, and a slick of Caesar aioli adds an umami funkiness. More crunch comes from the addition of romaine, and the bacon--completely necessary? Probably not. But it’s just enough to make it decadently satisfying, without requiring a nap afterwards.\u003c/p>\n\u003cfigure id=\"attachment_109051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5850.jpg\" alt=\"Marlowe's fried chicken sandwich.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marlowe's fried chicken sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://marlowesf.com/\" target=\"_blank\">\u003cstrong>Marlowe\u003c/strong>\u003c/a>\u003cbr>\n500 Brannan St [\u003ca href=\"https://goo.gl/maps/CUJuWcnWow92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 777-1413\u003cbr>\nHours: Mon-Wed, 11:30am-10pm; Thur-Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10am-10pm\u003cbr>\nFacebook: Marlowe\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marlowesf\" target=\"_blank\">@Marlowesf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/marlowesf/\" target=\"_blank\">@marlowesf\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $16)\u003c/p>\n\u003ch2>\u003cstrong>Clove and Hoof\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5764.jpg\" alt=\"Clove and Hoof's kitchen and meat counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's kitchen and meat counter. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The sandwiches at \u003cstrong>Clove and Hoof\u003c/strong>, from the husband and wife team John Blevins and Analiesa Gosnell, are almost mocking in their gargantuaness, and their fried chicken sandwich is no exception. It’s so large--two slabs of dark meat with a crispy caramel skin balanced on a too-small bun, with toppings spilling onto the plate--that it’s almost stressful to eat. But once you summon up the courage, you’ll be rewarded with an altogether satisfying riff on a bahn mi, featuring the chicken’s crunchy, candy-like skin; bean sprouts; mint and tart pineapple cubes that add a burst of sweetness. As is, it’s a balanced combination of sweet and savory, with heat from the jalapeno slices. But if you want more spice, don’t miss their smoky and delicious housemade charred jalapeno hot sauce.\u003c/p>\n\u003cfigure id=\"attachment_109044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5770.jpg\" alt=\"Clove and Hoof's riff on a banh mi.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's riff on a banh mi. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove And Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/maps/aE65pc1ze5Q2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Wed-Mon, 11am-9:30pm; Tue, 11am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">Clove & Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\" target=\"_blank\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\" target=\"_blank\">@cloveandhoof\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $14)\u003c/p>\n\u003ch2>\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5817.jpg\" alt=\"The inside of Rhea's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Rhea's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken sandwich from the chefs at Mission institution \u003cstrong>Rhea’s\u003c/strong>--James Choi, Jesus Cendejas and Humberto Cantu--is almost comically large, definitely the largest on this list, and features pieces of the kind of beautiful fried chicken you see in KFC ads. It’s a mix of white and dark meat, with chili sauce adding a spicy kick and a craggy, crispy breading. There’s an pleasant funk to the sandwich--maybe fish sauce? My waitress wasn’t sure--adding a pleasant savoriness that contrasts the sweetness from an apple and jalapeno slaw. The fried chicken sandwich is only available at the cafe on Bryant and not at the \u003ca href=\"http://www.yelp.com/biz/rheas-deli-and-market-san-francisco\" target=\"_blank\">smaller outpost\u003c/a> on Valencia where the Korean Steak sandwich seems to be very popular.\u003c/p>\n\u003cfigure id=\"attachment_109048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5822.jpg\" alt=\"A giant fried chicken sandwich from Rhea's Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A giant fried chicken sandwich from Rhea's Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rheas-cafe-san-francisco\" target=\"_blank\">\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/a>\u003cbr>\n2200 Bryant St [\u003ca href=\"https://goo.gl/maps/PL1z18p8FRu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 875-9481\u003cbr>\nHours: Mon-Sat, 8am-4pm; Sun, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Rheas-Deli-Market-165988900133033/\" target=\"_blank\">Rhea's Deli & Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rheascafe\" target=\"_blank\">@rheascafe\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $13.20)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"description": "A roundup of delicious fried chicken sandwiches in Alameda, Oakland and San Francisco.",
"title": "Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda | KQED",
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"headline": "Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Fried chicken’s appeal is universal--just take a look at Bay Area menus, which offer a tour of fried chicken styles from around the world, from Southern soul food chicken to Korean chicken to Japanese fried chicken. And while there’s no denying the elemental pleasure of tucking into a sky-high pile of the stuff, a good fried chicken sandwich adds flavors and contrast, elevating the chicken into something ever more majestic. Luckily, it’s easy to find a great chicken sandwich in the Bay Area. Here are seven of our favorites in Alamdea, Oakland and San Francisco. Did we miss yours? Let us know in the comments.\u003c/p>\n\u003ch2>\u003cstrong>Bakesale Betty\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109041\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109041\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5752.jpg\" alt=\"Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As \u003cstrong>Bakesale Betty\u003c/strong>’s sandwich has been lauded by everyone from the San Francisco \u003ca href=\"http://www.sfgate.com/restaurants/article/Bakesale-Betty-Oakland-s-hottest-chicken-sandwich-2314731.php\" target=\"_blank\">\u003cem>Chronicle\u003c/em>\u003c/a> to ABC’s \u003cem>\u003ca href=\"http://abc.go.com/shows/the-chew/recipes/buttermilk-fried-chicken-sandwich-bakesale-betty\" target=\"_blank\">The Chew\u003c/a>\u003c/em>, there’s not much left to say at this point except: get it. If for some reason you haven’t partaken of this iconic Oakland sandwich, dreamed up by bewigged Australian Alison Barakat, cancel your plans for your next lunch or weekend and head to Temescal. Yes, there will be a line. No, there probably won’t be seating at the ironing board tables. No matter. This sandwich, one that launched a thousand imitators--with its combination of perfectly crispy chicken, tangy and spicy (sometimes viciously so) jalapeno coleslaw--deserves trying, no matter if you have to eat it Dr. Seuss style in a car, in the bar or somewhere very far. And did we mention it’s less than $10?\u003c/p>\n\u003cfigure id=\"attachment_109042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5755.jpg\" alt=\"The iconic sandwich from Bakesale Betty's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The iconic sandwich from Bakesale Betty's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">\u003cstrong>Bakesale Betty\u003c/strong>\u003c/a>\u003cbr>\n5098 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/rHHx8GynSqu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 985-1213\u003cbr>\nHours: Tue-Sat, 11am-2pm; Sun-Mon, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bakesale-Betty-108540575831119/\" target=\"_blank\">Bakesale Betty\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $8.25)\u003c/p>\n\u003ch2>\u003cstrong>Naked Lunch\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5834.jpg\" alt=\"The inside of Naked Lunch.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Naked Lunch. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you find yourself in North Beach and tired of Italian food--or are just looking for a relaxed patio where you can buy beer by the bucketful--\u003cstrong>Naked Lunch\u003c/strong> is your place. The affordable restaurant offers a view of the street’s many strip clubs and a small but considered menu from chef and owner Ian Begg. Sous chef Sarn Saechao also runs a \u003ca href=\"https://www.facebook.com/chao.mien.1/\" target=\"_blank\">Chao Mien pop-up\u003c/a> at the restaurant on Sunday nights and Monday lunch. Their sandwich features a pile of peppery fried chicken, buttermilk coleslaw, and a not-insignificant amount of creamy green garlic aioli. It’s delightfully messy, and while I ate it, I thought the \u003ca href=\"http://www.yelp.com/biz_photos/garden-of-eden-san-francisco?select=vdTNmVZR5gMu7M3aSEBXJw\" target=\"_blank\">brunette smiling down\u003c/a> from the Garden of Eden sign looked jealous.\u003c/p>\n\u003cfigure id=\"attachment_109052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5854.jpg\" alt=\"Naked Lunch's fried chicken sandwich with green garlic aioli.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Naked Lunch's fried chicken sandwich with green garlic aioli. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.nakedlunchsf.com/\" target=\"_blank\">\u003cstrong>Naked Lunch\u003c/strong>\u003c/a>\u003cbr>\n504 Broadway [\u003ca href=\"https://goo.gl/maps/Djf1Jiii7DC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 577-4951\u003cbr>\nHours: Mon, 11:30am-2pm; Tue-Wed, 11:30am-2pm 4:30-10pm; Thur-Fri, 11:30am-2pm 4:30-12am; Sat, 11:30am-12am; Sun, 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Naked-Lunch-173960336908/\" target=\"_blank\">Naked Lunch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nakedlunchsf\" target=\"_blank\">@NakedLunchSF\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $11)\u003c/p>\n\u003ch2>\u003cstrong>Show Dogs\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5802.jpg\" alt=\"The inside of Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Show Dogs. \u003ccite>(Shelby)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Show Dogs\u003c/strong> might be a sausage fest--literally, they’re a bratwurst restaurant--but they know their fried chicken. That much is evident from their chef Seth Carter’s large fried chicken sandwich, featuring tender, turmeric-spiced chicken with a wonderfully crunchy skin, its texture reminiscent of cornflake-crusted chicken. It’s finished with garlicky aioli and a toasted bun, but the best part is its fiery slaw, packed with chunks of ginger and heavy on the mustard seeds.\u003c/p>\n\u003cfigure id=\"attachment_109050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5846.jpg\" alt=\"The fried chicken sandwich from Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sandwich from Show Dogs. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://showdogssf.com/\" target=\"_blank\">\u003cstrong>Show Dogs\u003c/strong>\u003c/a>\u003cbr>\n1020 Market St [\u003ca href=\"https://goo.gl/maps/Pvmse7Mov7w\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 558-9560\u003cbr>\nHours: Mon-Fri, 9am-9pm; Sat, 10am-9pm; Sun, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShowDogsSF\" target=\"_blank\">Show Dogs\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ShowDogsSF\" target=\"_blank\">@ShowdogsSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/showdogssf/\" target=\"_blank\">showdogssf\u003c/a>\u003cbr>\nPrice range: $ (Fried Chicken Sandwich $10)\u003c/p>\n\u003ch2>\u003cstrong>Lola’s Chicken Shack\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109039\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109039\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5727.jpg\" alt=\"Inside Lola's Chicken Shack.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Lola's Chicken Shack. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing you notice about \u003cstrong>Lola’s Chicken Shack\u003c/strong> is that, appropriately, there are a lot of chickens represented in its decor. The diner-like interior is brightened with chicken sculptures, prints with chicken-crossing-the-road jokes, and paintings of chickens playing chess. Owners Mark, Nancy, and Ryan Rogers have created a relaxed, well-priced place that’s very family-friendly. They specialize in chicken tenders with various breadings--who doesn’t like chicken tenders?-- and your choice of sauces from a long list, but they also offer a selection of sandwiches. A chicken and waffles sandwich featured two generous pieces of crunchy and juicy chicken sandwiched between two fluffy, savory waffles spiked with black pepper and green onions. A maple-mustard sauce sounded bizarre but added an appealing dimension of savory-sweetness that recalled traditional chicken and waffles.\u003c/p>\n\u003cfigure id=\"attachment_109040\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5728.jpg\" alt=\"A chicken and waffle sandwich from Lola's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken and waffle sandwich from Lola's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lolaschickenshack.com/\" target=\"_blank\">\u003cstrong>Lola's Chicken Shack\u003c/strong>\u003c/a>\u003cbr>\n1417 Park St [\u003ca href=\"https://goo.gl/maps/MmpnzPsChTB2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 521-4488\u003cbr>\nHours: Mon-Sat, 10am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lolaschickenshack/\" target=\"_blank\">Lola's Chicken Shack\u003c/a>\u003cbr>\nPrice: $ (Chicken and Waffles Sandwich $7.39)\u003c/p>\n\u003ch2>\u003cstrong>Marlowe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5812.jpg\" alt=\"The interior of Marlowe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Marlowe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marlowe\u003c/strong>’s fried chicken sandwich, from chef Jennifer Puccio, is a classy, balanced affair. It’s big, but not excessively so. There’s bacon, but only a slice or two. It comes with your choice of fries or salad (go for the fries, which come with a horseradish aioli). The dark meat is coated with a crispy, thyme-scented batter, and a slick of Caesar aioli adds an umami funkiness. More crunch comes from the addition of romaine, and the bacon--completely necessary? Probably not. But it’s just enough to make it decadently satisfying, without requiring a nap afterwards.\u003c/p>\n\u003cfigure id=\"attachment_109051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5850.jpg\" alt=\"Marlowe's fried chicken sandwich.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marlowe's fried chicken sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://marlowesf.com/\" target=\"_blank\">\u003cstrong>Marlowe\u003c/strong>\u003c/a>\u003cbr>\n500 Brannan St [\u003ca href=\"https://goo.gl/maps/CUJuWcnWow92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 777-1413\u003cbr>\nHours: Mon-Wed, 11:30am-10pm; Thur-Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10am-10pm\u003cbr>\nFacebook: Marlowe\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marlowesf\" target=\"_blank\">@Marlowesf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/marlowesf/\" target=\"_blank\">@marlowesf\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $16)\u003c/p>\n\u003ch2>\u003cstrong>Clove and Hoof\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5764.jpg\" alt=\"Clove and Hoof's kitchen and meat counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's kitchen and meat counter. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The sandwiches at \u003cstrong>Clove and Hoof\u003c/strong>, from the husband and wife team John Blevins and Analiesa Gosnell, are almost mocking in their gargantuaness, and their fried chicken sandwich is no exception. It’s so large--two slabs of dark meat with a crispy caramel skin balanced on a too-small bun, with toppings spilling onto the plate--that it’s almost stressful to eat. But once you summon up the courage, you’ll be rewarded with an altogether satisfying riff on a bahn mi, featuring the chicken’s crunchy, candy-like skin; bean sprouts; mint and tart pineapple cubes that add a burst of sweetness. As is, it’s a balanced combination of sweet and savory, with heat from the jalapeno slices. But if you want more spice, don’t miss their smoky and delicious housemade charred jalapeno hot sauce.\u003c/p>\n\u003cfigure id=\"attachment_109044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5770.jpg\" alt=\"Clove and Hoof's riff on a banh mi.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's riff on a banh mi. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove And Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/maps/aE65pc1ze5Q2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Wed-Mon, 11am-9:30pm; Tue, 11am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">Clove & Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\" target=\"_blank\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\" target=\"_blank\">@cloveandhoof\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $14)\u003c/p>\n\u003ch2>\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5817.jpg\" alt=\"The inside of Rhea's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Rhea's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken sandwich from the chefs at Mission institution \u003cstrong>Rhea’s\u003c/strong>--James Choi, Jesus Cendejas and Humberto Cantu--is almost comically large, definitely the largest on this list, and features pieces of the kind of beautiful fried chicken you see in KFC ads. It’s a mix of white and dark meat, with chili sauce adding a spicy kick and a craggy, crispy breading. There’s an pleasant funk to the sandwich--maybe fish sauce? My waitress wasn’t sure--adding a pleasant savoriness that contrasts the sweetness from an apple and jalapeno slaw. The fried chicken sandwich is only available at the cafe on Bryant and not at the \u003ca href=\"http://www.yelp.com/biz/rheas-deli-and-market-san-francisco\" target=\"_blank\">smaller outpost\u003c/a> on Valencia where the Korean Steak sandwich seems to be very popular.\u003c/p>\n\u003cfigure id=\"attachment_109048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5822.jpg\" alt=\"A giant fried chicken sandwich from Rhea's Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A giant fried chicken sandwich from Rhea's Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rheas-cafe-san-francisco\" target=\"_blank\">\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/a>\u003cbr>\n2200 Bryant St [\u003ca href=\"https://goo.gl/maps/PL1z18p8FRu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 875-9481\u003cbr>\nHours: Mon-Sat, 8am-4pm; Sun, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Rheas-Deli-Market-165988900133033/\" target=\"_blank\">Rhea's Deli & Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rheascafe\" target=\"_blank\">@rheascafe\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $13.20)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 4 Favorite Spots for Springtime Salads in San Francisco",
"title": "Bay Area Bites Guide to 4 Favorite Spots for Springtime Salads in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As the weather gets warmer, we tend to put away the comfort foods and put down the cookies. It feels like time for a healthy start to spring -- plants are in bloom and fresh veggies abound. There's a reason we all want to pack up picnics this time of year. Here are a few places to load up on tasty and filling salads for you to eat outside under the sun.\u003c/p>\n\u003ch2>Blue Barn\u003c/h2>\n\u003cfigure id=\"attachment_108732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108732\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Bluebarn1-1.jpg\" alt=\"Blue Barn on Chestnut St.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Barn on Chestnut St. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Blue Barn now has three locations -- two in San Francisco and one in Marin -- but it started in 2007 on Chestnut Street, just like its neighbor, Pluto's, which is included in our list below. The Chestnut location is small, primarily for take-out, with just a handful of seats inside at a communal table and bar, and four small tables on the sidewalk outside. The small shop is packed with Marina residents on most evenings, but the lines move fairly quickly.\u003c/p>\n\u003cfigure id=\"attachment_108733\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108733\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/bluebarn2.jpg\" alt=\"Blue Barn was packed on a Tuesday evening\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Barn was packed on a Tuesday evening \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is run by Chef Sam Josi, Nate Valentine, and Stryker Scales, who are also the group behind the Tipsy Pig, Umami, and Mamacita. After the success of the Chestnut restaurant, they opened a similar to-go location in the Corte Madera Town Center in Marin in 2012, near where Stryker grew up. The third location, on Polk Street, is slightly larger and includes more room for customers to enjoy drinks while eating their salads and sandwiches.\u003c/p>\n\u003cp>All three locations source most of their ingredients from nearby farms, with much of it coming from Sonoma's \u003ca href=\"https://www.facebook.com/OakHillFarm1/\">Oak Hill Farm\u003c/a>.\u003c/p>\n\u003cp>While you can make your own U-Pick salads from the bar of ingredients behind the counter, the house items are guaranteed to be an excellent mix. We tried the Cobber, Blue Barn's version of the Cobb salad, which comes with romaine, roasted chicken, smoked bacon, boiled egg, avocado, cherry tomatoes, and garlic croutons. It was a creamy and filling, though not inexpensive, version of the classic salad, with an interesting flavor and bite — not at all bland, like Cobb salads can be.\u003c/p>\n\u003cfigure id=\"attachment_108734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108734\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/bluebarn3.jpg\" alt=\"Blue Barn's spring salad\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Barn's spring salad \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other classic salad we ordered was the Spring Salad -- mixed greens, arugula, roasted asparagus, beans, radish, almonds, quinoa, and parmesan reggiano. It has more flavor and was lighter than the Cobber, but not as hearty without the chicken and avocado.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can add chicken, steak, salmon, bacon, avocado, or other toppings to the prepared salads. A side of fries might make the whole thing less healthy, but no less delicious. There are also large hot sandwiches and four kinds of grilled cheese to go with your salad. Exact items vary seasonally, but the classics are generally available in some form.\u003c/p>\n\u003cp>Order ahead to have your meal ready to pick-up and then find a less crowded spot to sit outside and enjoy the food. There is a five item maximum for pick-up.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bluebarngourmet.com/\" target=\"_blank\">\u003cstrong>Blue Barn Gourmet\u003c/strong>\u003c/a>\u003cbr>\n2105 Chestnut St. [\u003ca href=\"https://goo.gl/Ya087e\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94123\u003cbr>\nPh: (415) 441-3232\u003cbr>\nHours: Mon-Thu, 11am-8:30pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlueBarnGourmet\" target=\"_blank\">Blue Barn Gourmet\u003c/a>\u003cbr>\nPrice: $$ (salads $12-16)\u003c/p>\n\u003ch3>Pluto's\u003c/h3>\n\u003cfigure id=\"attachment_108737\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108737\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/plutos.jpg\" alt=\"Pluto's in the Marina\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pluto's in the Marina \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just around the corner from its trendier neighbor, Blue Barn, Pluto's was once the Marina hotspot for yuppies looking for inexpensive, tasty salads. In 1995, co-founders Gerry Bugas and Louis Kimball opened this spot just off Chestnut Street as a place for healthy fast food.\u003c/p>\n\u003cp>The idea for quick, healthy, low-cost salads and sandwiches caught on with a vengeance. The duo, who met while both working in food service at the Stanford Court Hotel, soon followed the Marina location with one in Palo Alto and another in the Sunset. Today, there are nine locations, from San Luis Obispo to Chico. It’s no coincidence that the restaurant does particularly well near college campuses, where students are hard-pressed to find cheap and easy food they don’t have to make themselves. \u003c/p>\n\u003cfigure id=\"attachment_108738\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108738\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/plutos3.jpg\" alt=\"The salad bar at Pluto's\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The salad bar at Pluto's \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since it opened, Pluto's -- full name Pluto's Fresh Food for a Hungry Universe -- has had a space and astronomy theme. The menu items all have planet or star-related names. The decor is astronomical and, compared to many of the high-end shops and restaurants in the Marina, can feel a bit outdated. But don't let the kitsch fool you. The salads are hearty, inexpensive, and good.\u003c/p>\n\u003cp>Work your way down the cafeteria-style bar, either creating your own salad from the toppings available or picking from the customized creations. There's also a carving station for meats and sandwiches (all in the $7-9 range), and sides like mac n' cheese or sweet potato fries. Desserts are also made in-house and appear quite intense. It can be a little confusing with all the options, but just point at what you want and it'll make its way to your plate.\u003c/p>\n\u003cp>I ordered the \"Mars Detox\" salad -- I told you the food all had astronomy-inspired names -- and added steak, which the servers behind the bar carved right in front of me. The Mars Detox comes with mixed greens, cabbage, and kale, topped with apples, avocado, pumpkin seeds, and shredded beets. While the meat was a bit tough, overall it was a excellent combination of flavors that all complimented each other surprisingly well.\u003c/p>\n\u003cfigure id=\"attachment_108740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/plutos5.jpg\" alt=\"The Mars Detox salad with steak\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mars Detox salad with steak \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My husband ordered the \"Sky Falling\" salad, which comes with spinach, quinoa, carrots, green beans, cranberries, and roasted butternut squash. Often, I find, a salad needs something to center it, and in this case the butternut squash was the overwhelming core of the salad. It was a bit less tangy than the Mars Detox, but felt more homespun and rich. Either would make a full and filling meal.\u003c/p>\n\u003cfigure id=\"attachment_108739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108739\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/plutos4.jpg\" alt=\"Pluto's Sky Falling salad\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pluto's Sky Falling salad \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When it first opened, over 20 years ago, Pluto's had a line around the block. Now, it's far less crowded than Blue Barn or plenty of the other dinner options in the Marina. And, your first inclination might be to write it off. But don't. It was actually my husband's favorite.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.plutosfreshfood.com/\" target=\"_blank\">Pluto's\u003c/a>\u003cbr>\n\u003c/strong>3258 Scott St. [\u003ca href=\"https://goo.gl/TZbjMo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94123\u003cbr>\nPh: (415) 775-8867\u003cbr>\nHours: Mon-Fri, 11am-10pm; Sat-Sun, 10:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Plutos-Fresh-Food-116296548416089/\" target=\"_blank\">Pluto's Fresh Food\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PlutosFreshFood\" target=\"_blank\">@PlutosFreshFood\u003c/a>\u003cbr>\nPrice range: $ (salads $7-9)\u003c/p>\n\u003ch3>Cafe du Soleil\u003c/h3>\n\u003cfigure id=\"attachment_108701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil2.jpg\" rel=\"attachment wp-att-108701\">\u003cimg class=\"size-full wp-image-108701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil2.jpg\" alt=\"Cafe du Soleil is a small cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cafe du Soleil is a small cafe \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked in a small storefront in SoMa, Cafe du Soleil is a surprisingly good quality French cafe masquerading as a to-go lunch spot for nearby office workers. (It is also unrelated to the Cafe du Soleil on Fillmore.)\u003c/p>\n\u003cp>There are just three small tables crammed inside, and another two outside on the sidewalk, but don't be fooled by appearances. Run by a husband-wife duo, this is an authentic French cafe. When I visited, the table of men arguing in French as they drank their coffee would have been at home in Paris.\u003c/p>\n\u003cfigure id=\"attachment_108700\" class=\"wp-caption aligncenter\" style=\"max-width: 3264px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil.jpg\" rel=\"attachment wp-att-108700\">\u003cimg class=\"size-full wp-image-108700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil.jpg\" alt=\"Cafe du Soleil is small\" width=\"3264\" height=\"2448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil.jpg 3264w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-960x720.jpg 960w\" sizes=\"(max-width: 3264px) 100vw, 3264px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cafe du Soleil is small \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What the place has going for it isn't necessarily ambiance, but top-quality food at very affordable prices. There are small breakfast items -- fruit with Greek yogurt, ham and cheese croissants, or Nutella and strawberries on fresh baguettes (which sort of counts as a well-rounded breakfast).The Semifreddis bread is delivered each morning. But the real thing people come for is the salad and sandwiches at lunch.\u003c/p>\n\u003cp>I ordered the small Maison salad, which is fancy French for \"house salad.\" The large is slightly more money, but the small is plenty big enough for a lunch. Even though the Maison is a simple house salad, it's surprisingly nuanced and flavorful, with blue cheese, avocado, cucumbers, tomatoes, red peppers, and a hard-boiled egg. It was whipped up fresh by the owner as soon as I ordered it.\u003c/p>\n\u003cfigure id=\"attachment_108702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil3.jpg\" rel=\"attachment wp-att-108702\">\u003cimg class=\"size-full wp-image-108702\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil3.jpg\" alt=\"The Maison salad in the setting sunlight\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Maison salad in the setting sunlight \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also tried one of the cafe's classics, the chicken and orzo. The chicken and orzo salad and the nicoise salad are the most popular at Cafe du Soleil. That may explain why they were out of orzo when I ordered late in the afternoon, but the owner, who just goes by Michael, said he'd substitute in some avocado instead, and it came together rather well.\u003c/p>\n\u003cfigure id=\"attachment_108703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil4.jpg\" rel=\"attachment wp-att-108703\">\u003cimg class=\"size-full wp-image-108703\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil4.jpg\" alt=\"Chicken and orzo salad\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken and orzo salad \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chicken and orzo salad is made with spinach and romaine hearts, cherry tomatoes, basil pesto, and a substantial heaping of Parmigiano-Reggiano. It was the combination of the pesto and cheese that gave it a particularly tasty flavor and made it my favorite of the two salads, though any of the offerings would likely make an excellent lunch option during the week.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafedusoleilsoma.com/\" target=\"_blank\">Cafe du Soleil\u003c/a>\u003cbr>\n\u003c/strong>345 3rd St. [\u003ca href=\"https://goo.gl/xJozgf\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 699-6154\u003cbr>\nHours: Mon-Fri, 9am-4:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafedusoleilsoma\" target=\"_blank\">Cafe du Soleil\u003c/a>\u003cbr>\nPrice range: $ (small salads, $6-9; large $10-15)\u003c/p>\n\u003ch3>Little Gem\u003c/h3>\n\u003cfigure id=\"attachment_108696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem.jpg\" rel=\"attachment wp-att-108696\">\u003cimg class=\"size-full wp-image-108696\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem.jpg\" alt=\"Little Gem is in Hayes Valley\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Little Gem is in Hayes Valley \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the other end of the spectrum from Cafe du Soleil, Little Gem, in Hayes Valley, is basically a modern hipster foodie's dream. The glass-walled cafe, on the corner of Grove and Gough, is quiet and fairly large, with plenty of people working on laptops at the wood tables -- all of which were made out of a single tree from Marin. There's also outdoor seating on the medium-sized patio in front of the restaurant.\u003c/p>\n\u003cp>Right now, the cafe serves lunch on weekdays until 5 p.m. and then switches over to dinner. On weekends, they also serve breakfast from 9 to 11:30 a.m. While the salads, sandwiches, and bowls are well worth a visit, plenty of people just come in for a coffee, from \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture Coffee\u003c/a>, and a pastry.\u003c/p>\n\u003cfigure id=\"attachment_108698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem3.jpg\" rel=\"attachment wp-att-108698\">\u003cimg class=\"size-full wp-image-108698\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem3.jpg\" alt=\"Little Gem's counter and kitchen\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Little Gem's counter and kitchen \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Little Gem, founded by three friends, one of whom is chef Dave Cruz of Nobu and Bouchon fame, is not the kind of place that has a massive menu. There are a few select items, but those items are high-quality. The restaurant sources locally (as possible), with the meat and salmon coming from Marin Sun Farms, Five Dot Ranch, and Ora King Salmon.\u003c/p>\n\u003cp>With only three salads on the menu, I tried the butter lettuce and red quinoa salad and decided to mix it with a rice bowl, instead of a second salad.\u003c/p>\n\u003cp>The butter lettuce was sweet and flavorful, and it was nicely set off by the sprinkling of quinoa, toasted almonds, and sliced beets. My main concern was there simply wasn't very much of it. You could eat the whole thing for a light snack. It's more meant to be slowly enjoyed and appreciated, than wolfed down.\u003c/p>\n\u003cfigure id=\"attachment_108697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem2.jpg\" rel=\"attachment wp-att-108697\">\u003cimg class=\"size-full wp-image-108697\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem2.jpg\" alt=\"The butter lettuce and red quinoa salad\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The butter lettuce and red quinoa salad \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I paired that salad, though, with the curried cauliflower and sweet potato rice bowl, which sounded like it'd go exceptionally well with some slow-roasted pork added on top. You can add steak, salmon, pulled chicken, or a hen egg to any of the bowls or salads, or just have them on the side.\u003c/p>\n\u003cfigure id=\"attachment_108699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem4.jpg\" rel=\"attachment wp-att-108699\">\u003cimg class=\"size-full wp-image-108699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem4.jpg\" alt=\"Curried cauliflower rice bowl\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curried cauliflower rice bowl \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bowl was a heartier meal, with the cauliflower and sweet potatoes making a nice tasty base that was complimented by the pork. All together it made for an excellent lunch overall, but that's not exactly an inexpensive option. This is the kind of place where you get what you pay for.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.littlegem.restaurant/\" target=\"_blank\">\u003cstrong>Little Gem\u003cbr>\n\u003c/strong>\u003c/a>400 Grove St. [\u003ca href=\"https://goo.gl/oVzFw8\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 914-0501\u003cbr>\nHours: Tues-Fri, 11am-9pm; Sat-Sun, 9am-9pm (opening on Mondays starting in May)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/littlegem.restaurant\" target=\"_blank\">Little Gem\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/_LittleGem\" target=\"_blank\">@_LittleGem\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/littlegem.restaurant/\" target=\"_blank\">littlegem.restaurant\u003c/a>\u003cbr>\nPrice range: $$ (salads $10-15)\u003c/p>\n\n",
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"excerpt": "Spring feels like salad season. Here are a few tasty places to get your greens in San Francisco.",
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"description": "Spring feels like salad season. Here are a few tasty places to get your greens in San Francisco.",
"title": "Bay Area Bites Guide to 4 Favorite Spots for Springtime Salads in San Francisco | KQED",
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"headline": "Bay Area Bites Guide to 4 Favorite Spots for Springtime Salads in San Francisco",
"datePublished": "2016-05-04T09:45:49-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As the weather gets warmer, we tend to put away the comfort foods and put down the cookies. It feels like time for a healthy start to spring -- plants are in bloom and fresh veggies abound. There's a reason we all want to pack up picnics this time of year. Here are a few places to load up on tasty and filling salads for you to eat outside under the sun.\u003c/p>\n\u003ch2>Blue Barn\u003c/h2>\n\u003cfigure id=\"attachment_108732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108732\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Bluebarn1-1.jpg\" alt=\"Blue Barn on Chestnut St.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Bluebarn1-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Barn on Chestnut St. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Blue Barn now has three locations -- two in San Francisco and one in Marin -- but it started in 2007 on Chestnut Street, just like its neighbor, Pluto's, which is included in our list below. The Chestnut location is small, primarily for take-out, with just a handful of seats inside at a communal table and bar, and four small tables on the sidewalk outside. The small shop is packed with Marina residents on most evenings, but the lines move fairly quickly.\u003c/p>\n\u003cfigure id=\"attachment_108733\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108733\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/bluebarn2.jpg\" alt=\"Blue Barn was packed on a Tuesday evening\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Barn was packed on a Tuesday evening \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is run by Chef Sam Josi, Nate Valentine, and Stryker Scales, who are also the group behind the Tipsy Pig, Umami, and Mamacita. After the success of the Chestnut restaurant, they opened a similar to-go location in the Corte Madera Town Center in Marin in 2012, near where Stryker grew up. The third location, on Polk Street, is slightly larger and includes more room for customers to enjoy drinks while eating their salads and sandwiches.\u003c/p>\n\u003cp>All three locations source most of their ingredients from nearby farms, with much of it coming from Sonoma's \u003ca href=\"https://www.facebook.com/OakHillFarm1/\">Oak Hill Farm\u003c/a>.\u003c/p>\n\u003cp>While you can make your own U-Pick salads from the bar of ingredients behind the counter, the house items are guaranteed to be an excellent mix. We tried the Cobber, Blue Barn's version of the Cobb salad, which comes with romaine, roasted chicken, smoked bacon, boiled egg, avocado, cherry tomatoes, and garlic croutons. It was a creamy and filling, though not inexpensive, version of the classic salad, with an interesting flavor and bite — not at all bland, like Cobb salads can be.\u003c/p>\n\u003cfigure id=\"attachment_108734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108734\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/bluebarn3.jpg\" alt=\"Blue Barn's spring salad\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/bluebarn3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Barn's spring salad \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other classic salad we ordered was the Spring Salad -- mixed greens, arugula, roasted asparagus, beans, radish, almonds, quinoa, and parmesan reggiano. It has more flavor and was lighter than the Cobber, but not as hearty without the chicken and avocado.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can add chicken, steak, salmon, bacon, avocado, or other toppings to the prepared salads. A side of fries might make the whole thing less healthy, but no less delicious. There are also large hot sandwiches and four kinds of grilled cheese to go with your salad. Exact items vary seasonally, but the classics are generally available in some form.\u003c/p>\n\u003cp>Order ahead to have your meal ready to pick-up and then find a less crowded spot to sit outside and enjoy the food. There is a five item maximum for pick-up.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bluebarngourmet.com/\" target=\"_blank\">\u003cstrong>Blue Barn Gourmet\u003c/strong>\u003c/a>\u003cbr>\n2105 Chestnut St. [\u003ca href=\"https://goo.gl/Ya087e\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94123\u003cbr>\nPh: (415) 441-3232\u003cbr>\nHours: Mon-Thu, 11am-8:30pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlueBarnGourmet\" target=\"_blank\">Blue Barn Gourmet\u003c/a>\u003cbr>\nPrice: $$ (salads $12-16)\u003c/p>\n\u003ch3>Pluto's\u003c/h3>\n\u003cfigure id=\"attachment_108737\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108737\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/plutos.jpg\" alt=\"Pluto's in the Marina\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pluto's in the Marina \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just around the corner from its trendier neighbor, Blue Barn, Pluto's was once the Marina hotspot for yuppies looking for inexpensive, tasty salads. In 1995, co-founders Gerry Bugas and Louis Kimball opened this spot just off Chestnut Street as a place for healthy fast food.\u003c/p>\n\u003cp>The idea for quick, healthy, low-cost salads and sandwiches caught on with a vengeance. The duo, who met while both working in food service at the Stanford Court Hotel, soon followed the Marina location with one in Palo Alto and another in the Sunset. Today, there are nine locations, from San Luis Obispo to Chico. It’s no coincidence that the restaurant does particularly well near college campuses, where students are hard-pressed to find cheap and easy food they don’t have to make themselves. \u003c/p>\n\u003cfigure id=\"attachment_108738\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108738\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/plutos3.jpg\" alt=\"The salad bar at Pluto's\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The salad bar at Pluto's \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since it opened, Pluto's -- full name Pluto's Fresh Food for a Hungry Universe -- has had a space and astronomy theme. The menu items all have planet or star-related names. The decor is astronomical and, compared to many of the high-end shops and restaurants in the Marina, can feel a bit outdated. But don't let the kitsch fool you. The salads are hearty, inexpensive, and good.\u003c/p>\n\u003cp>Work your way down the cafeteria-style bar, either creating your own salad from the toppings available or picking from the customized creations. There's also a carving station for meats and sandwiches (all in the $7-9 range), and sides like mac n' cheese or sweet potato fries. Desserts are also made in-house and appear quite intense. It can be a little confusing with all the options, but just point at what you want and it'll make its way to your plate.\u003c/p>\n\u003cp>I ordered the \"Mars Detox\" salad -- I told you the food all had astronomy-inspired names -- and added steak, which the servers behind the bar carved right in front of me. The Mars Detox comes with mixed greens, cabbage, and kale, topped with apples, avocado, pumpkin seeds, and shredded beets. While the meat was a bit tough, overall it was a excellent combination of flavors that all complimented each other surprisingly well.\u003c/p>\n\u003cfigure id=\"attachment_108740\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/plutos5.jpg\" alt=\"The Mars Detox salad with steak\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mars Detox salad with steak \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My husband ordered the \"Sky Falling\" salad, which comes with spinach, quinoa, carrots, green beans, cranberries, and roasted butternut squash. Often, I find, a salad needs something to center it, and in this case the butternut squash was the overwhelming core of the salad. It was a bit less tangy than the Mars Detox, but felt more homespun and rich. Either would make a full and filling meal.\u003c/p>\n\u003cfigure id=\"attachment_108739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108739\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/plutos4.jpg\" alt=\"Pluto's Sky Falling salad\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/plutos4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pluto's Sky Falling salad \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When it first opened, over 20 years ago, Pluto's had a line around the block. Now, it's far less crowded than Blue Barn or plenty of the other dinner options in the Marina. And, your first inclination might be to write it off. But don't. It was actually my husband's favorite.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.plutosfreshfood.com/\" target=\"_blank\">Pluto's\u003c/a>\u003cbr>\n\u003c/strong>3258 Scott St. [\u003ca href=\"https://goo.gl/TZbjMo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94123\u003cbr>\nPh: (415) 775-8867\u003cbr>\nHours: Mon-Fri, 11am-10pm; Sat-Sun, 10:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Plutos-Fresh-Food-116296548416089/\" target=\"_blank\">Pluto's Fresh Food\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PlutosFreshFood\" target=\"_blank\">@PlutosFreshFood\u003c/a>\u003cbr>\nPrice range: $ (salads $7-9)\u003c/p>\n\u003ch3>Cafe du Soleil\u003c/h3>\n\u003cfigure id=\"attachment_108701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil2.jpg\" rel=\"attachment wp-att-108701\">\u003cimg class=\"size-full wp-image-108701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil2.jpg\" alt=\"Cafe du Soleil is a small cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cafe du Soleil is a small cafe \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked in a small storefront in SoMa, Cafe du Soleil is a surprisingly good quality French cafe masquerading as a to-go lunch spot for nearby office workers. (It is also unrelated to the Cafe du Soleil on Fillmore.)\u003c/p>\n\u003cp>There are just three small tables crammed inside, and another two outside on the sidewalk, but don't be fooled by appearances. Run by a husband-wife duo, this is an authentic French cafe. When I visited, the table of men arguing in French as they drank their coffee would have been at home in Paris.\u003c/p>\n\u003cfigure id=\"attachment_108700\" class=\"wp-caption aligncenter\" style=\"max-width: 3264px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil.jpg\" rel=\"attachment wp-att-108700\">\u003cimg class=\"size-full wp-image-108700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil.jpg\" alt=\"Cafe du Soleil is small\" width=\"3264\" height=\"2448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil.jpg 3264w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil-960x720.jpg 960w\" sizes=\"(max-width: 3264px) 100vw, 3264px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cafe du Soleil is small \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What the place has going for it isn't necessarily ambiance, but top-quality food at very affordable prices. There are small breakfast items -- fruit with Greek yogurt, ham and cheese croissants, or Nutella and strawberries on fresh baguettes (which sort of counts as a well-rounded breakfast).The Semifreddis bread is delivered each morning. But the real thing people come for is the salad and sandwiches at lunch.\u003c/p>\n\u003cp>I ordered the small Maison salad, which is fancy French for \"house salad.\" The large is slightly more money, but the small is plenty big enough for a lunch. Even though the Maison is a simple house salad, it's surprisingly nuanced and flavorful, with blue cheese, avocado, cucumbers, tomatoes, red peppers, and a hard-boiled egg. It was whipped up fresh by the owner as soon as I ordered it.\u003c/p>\n\u003cfigure id=\"attachment_108702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil3.jpg\" rel=\"attachment wp-att-108702\">\u003cimg class=\"size-full wp-image-108702\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil3.jpg\" alt=\"The Maison salad in the setting sunlight\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Maison salad in the setting sunlight \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also tried one of the cafe's classics, the chicken and orzo. The chicken and orzo salad and the nicoise salad are the most popular at Cafe du Soleil. That may explain why they were out of orzo when I ordered late in the afternoon, but the owner, who just goes by Michael, said he'd substitute in some avocado instead, and it came together rather well.\u003c/p>\n\u003cfigure id=\"attachment_108703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil4.jpg\" rel=\"attachment wp-att-108703\">\u003cimg class=\"size-full wp-image-108703\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/dusoleil4.jpg\" alt=\"Chicken and orzo salad\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/dusoleil4-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken and orzo salad \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chicken and orzo salad is made with spinach and romaine hearts, cherry tomatoes, basil pesto, and a substantial heaping of Parmigiano-Reggiano. It was the combination of the pesto and cheese that gave it a particularly tasty flavor and made it my favorite of the two salads, though any of the offerings would likely make an excellent lunch option during the week.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafedusoleilsoma.com/\" target=\"_blank\">Cafe du Soleil\u003c/a>\u003cbr>\n\u003c/strong>345 3rd St. [\u003ca href=\"https://goo.gl/xJozgf\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 699-6154\u003cbr>\nHours: Mon-Fri, 9am-4:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafedusoleilsoma\" target=\"_blank\">Cafe du Soleil\u003c/a>\u003cbr>\nPrice range: $ (small salads, $6-9; large $10-15)\u003c/p>\n\u003ch3>Little Gem\u003c/h3>\n\u003cfigure id=\"attachment_108696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem.jpg\" rel=\"attachment wp-att-108696\">\u003cimg class=\"size-full wp-image-108696\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem.jpg\" alt=\"Little Gem is in Hayes Valley\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Little Gem is in Hayes Valley \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the other end of the spectrum from Cafe du Soleil, Little Gem, in Hayes Valley, is basically a modern hipster foodie's dream. The glass-walled cafe, on the corner of Grove and Gough, is quiet and fairly large, with plenty of people working on laptops at the wood tables -- all of which were made out of a single tree from Marin. There's also outdoor seating on the medium-sized patio in front of the restaurant.\u003c/p>\n\u003cp>Right now, the cafe serves lunch on weekdays until 5 p.m. and then switches over to dinner. On weekends, they also serve breakfast from 9 to 11:30 a.m. While the salads, sandwiches, and bowls are well worth a visit, plenty of people just come in for a coffee, from \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture Coffee\u003c/a>, and a pastry.\u003c/p>\n\u003cfigure id=\"attachment_108698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem3.jpg\" rel=\"attachment wp-att-108698\">\u003cimg class=\"size-full wp-image-108698\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem3.jpg\" alt=\"Little Gem's counter and kitchen\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Little Gem's counter and kitchen \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Little Gem, founded by three friends, one of whom is chef Dave Cruz of Nobu and Bouchon fame, is not the kind of place that has a massive menu. There are a few select items, but those items are high-quality. The restaurant sources locally (as possible), with the meat and salmon coming from Marin Sun Farms, Five Dot Ranch, and Ora King Salmon.\u003c/p>\n\u003cp>With only three salads on the menu, I tried the butter lettuce and red quinoa salad and decided to mix it with a rice bowl, instead of a second salad.\u003c/p>\n\u003cp>The butter lettuce was sweet and flavorful, and it was nicely set off by the sprinkling of quinoa, toasted almonds, and sliced beets. My main concern was there simply wasn't very much of it. You could eat the whole thing for a light snack. It's more meant to be slowly enjoyed and appreciated, than wolfed down.\u003c/p>\n\u003cfigure id=\"attachment_108697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem2.jpg\" rel=\"attachment wp-att-108697\">\u003cimg class=\"size-full wp-image-108697\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem2.jpg\" alt=\"The butter lettuce and red quinoa salad\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The butter lettuce and red quinoa salad \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I paired that salad, though, with the curried cauliflower and sweet potato rice bowl, which sounded like it'd go exceptionally well with some slow-roasted pork added on top. You can add steak, salmon, pulled chicken, or a hen egg to any of the bowls or salads, or just have them on the side.\u003c/p>\n\u003cfigure id=\"attachment_108699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem4.jpg\" rel=\"attachment wp-att-108699\">\u003cimg class=\"size-full wp-image-108699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/littlegem4.jpg\" alt=\"Curried cauliflower rice bowl\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/littlegem4-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curried cauliflower rice bowl \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bowl was a heartier meal, with the cauliflower and sweet potatoes making a nice tasty base that was complimented by the pork. All together it made for an excellent lunch overall, but that's not exactly an inexpensive option. This is the kind of place where you get what you pay for.\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.littlegem.restaurant/\" target=\"_blank\">\u003cstrong>Little Gem\u003cbr>\n\u003c/strong>\u003c/a>400 Grove St. [\u003ca href=\"https://goo.gl/oVzFw8\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 914-0501\u003cbr>\nHours: Tues-Fri, 11am-9pm; Sat-Sun, 9am-9pm (opening on Mondays starting in May)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/littlegem.restaurant\" target=\"_blank\">Little Gem\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/_LittleGem\" target=\"_blank\">@_LittleGem\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/littlegem.restaurant/\" target=\"_blank\">littlegem.restaurant\u003c/a>\u003cbr>\nPrice range: $$ (salads $10-15)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite South Bay Bagel Shops",
"title": "Bay Area Bites Guide to 5 Favorite South Bay Bagel Shops",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A hard shell breaking through to a chewy inside, complete with a thick layer of cream cheese is the ideal example for what a bagel should be. Those who have enjoyed the pleasure of a classic New York style bagel will argue that the experience is not replicable anywhere else. While New York City maybe be synonymous with the classic bagel and schmear, that doesn’t mean you can’t enjoy a tasty bagel in the Bay Area. Here are five tasty bagel shops in the South Bay Area that are worth visiting. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Regal Bagel\u003c/h2>\n\u003cfigure id=\"attachment_108843\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RegalLox.jpg\" alt=\"A peppered lox bagel sandwich on a whole wheat bagel from Regal Bagel. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108843\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A peppered lox bagel sandwich on a whole wheat bagel from Regal Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned bagel shop in South San Jose has a loyal following of local customers who come to enjoy the shop’s chewy New York style bagels and gourmet spreads. Regal Bagel offers a standard selection of bagels as well as the popular marinara bagel and pesto bagel. The sun-dried tomato spread is thick and chock-full of sweet bites of sun-dried tomatoes. For fans of lox bagels, the peppered lox sandwich with red onions, capers, tomato and pepperoncinis is a must.\u003c/p>\n\u003cfigure id=\"attachment_108842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RegalCounter.jpg\" alt=\"Customers ordering at Regal Bagel in San Jose. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers ordering at Regal Bagel in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108844\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RegalMarinara.jpg\" alt=\"A toasted marinara bagel at The Posh Bagel. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A toasted marinara bagel at The Posh Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/regal-bagel-san-jose\">\u003cstrong>Regal Bagel\u003c/strong>\u003c/a>\u003cbr>\n125 Bernal Rd. [\u003ca href=\"https://goo.gl/jMDSVJ\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95119\u003cbr>\nPh: (408) 360-8809\u003cbr>\nHours: Mon-Thu 6am-4pm; Sat 6am-3pm; Sun 6am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Regal-Bagel-117022838316434/\">Regal Bagel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Izzy’s Brooklyn Bagels\u003c/h2>\n\u003cfigure id=\"attachment_108835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IzzysLoxGourmet.jpg\" alt=\"A lox gourmet bagel sandwich at Izzy’s Brooklyn Bagels in Palo Alto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lox gourmet bagel sandwich at Izzy’s Brooklyn Bagels in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Izzy’s Brooklyn Bagels serves bagels and Jewish specialties in a strictly kosher environment. Two stores in Palo Alto and East Palo Alto serve throngs of customers from the peninsula who line up for the dense, New York Style bagels. The lox bagel is served with a liberal schmear of cream cheese, red onions, crisp cucumbers and tomatoes. Enjoying the lox on the marbled rye and pumpernickel is highly recommended. Izzy’s also has an extensive offering of catering and party trays if you’re trying to enjoy bagels with a crowd.\u003c/p>\n\u003cfigure id=\"attachment_108834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Izzyscounter.jpg\" alt=\"Employees preparing orders at Izzy’s Brooklyn Bagels in Palo Alto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Employees preparing orders at Izzy’s Brooklyn Bagels in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IzzysRaisin.jpg\" alt=\"A cinnamon raisin bagel with butter at Izzy’s Brooklyn Bagels in Palo Alto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cinnamon raisin bagel with butter at Izzy’s Brooklyn Bagels in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IzzysWholeWheat.jpg\" alt=\"A whole wheat bagel with plain cream cheese at Izzy’s Brooklyn Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A whole wheat bagel with plain cream cheese at Izzy’s Brooklyn Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.izzysbrooklynbagels.com/\">\u003cstrong>Izzy’s Brooklyn Bagels\u003c/strong>\u003c/a>\u003cbr>\n477 California Ave. [\u003ca href=\"https://goo.gl/MZOifi\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94306\u003cbr>\nPh: (650) 329-0700\u003cbr>\nHours: Mon-Thu 6am-5pm; Fri 6am-4pm; Sat-Sun 7am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Izzys-Brooklyn-Bagels-135671283130418/info/?tab=overview\">Izzy’s Brooklyn Bagels\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/izzysbagels\">@izzysbagels\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Posh Bagel\u003c/h2>\n\u003cfigure id=\"attachment_108840\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshLox.jpg\" alt=\"A Nova lox bagel sandwich on a rye bagel at The Posh Bagel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108840\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nova lox bagel sandwich on a rye bagel at The Posh Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Posh Bagel is a small chain of bagel stores originating in Los Altos. The Mountain View location is independently owned and is a popular location for breakfast as well as lunch meetings over a bagel. The bagel sandwiches such as the cashew chicken salad crunch with large chunks of smoked chicken breast, dried cranberries and crunchy cashews are a crowd favorite. For the more traditional bagel fans, the nutty everything bagel is delicious with the sweet sun-dried tomato schmear.\u003c/p>\n\u003cfigure id=\"attachment_108838\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshCounter.jpg\" alt=\"The counter at The Posh Bagel in Mountain View.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108838\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter at The Posh Bagel in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108839\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshEverything.jpg\" alt=\"An everything bagel with sun-dried tomato spread.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An everything bagel with sun-dried tomato spread. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108841\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshMarinara.jpg\" alt=\"A toasted marinara bagel at The Posh Bagel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108841\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A toasted marinara bagel at The Posh Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/posh-bagel-mountain-view?search_key=61728\">\u003cstrong>Posh Bagel\u003c/strong>\u003c/a>\u003cbr>\n444 Castro St. #120 [\u003ca href=\"https://goo.gl/V9XlYy\">map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 968-5308\u003cbr>\nHours: Mon-Fri 6:30am-5pm; Sat 7:30am-5pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Posh-Bagel/102228603153027?fref=ts\">The Posh Bagel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Saratoga Bagels\u003c/h2>\n\u003cfigure id=\"attachment_108847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SartaogaLox.jpg\" alt=\"A lox sandwich on a pumpernickel-rye bagel at Saratoga Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108847\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lox sandwich on a pumpernickel-rye bagel at Saratoga Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This small neighborhood bagel store is popular for freshly prepared bagel sandwiches and the collection of gourmet spreads. The bagels have the ideal balance of a hard outer shell and chewy, moist interior. For breakfast, the Baja omelet with eggs, cheese, mushrooms and jalapeno is a crowd favorite. If you’re just looking for a toasted bagel with cream cheese, the tri-seed bagel with sunflower seeds, sesame and poppy seeds is a perfect match for the luxuriously creamy garden vegetable spread.\u003c/p>\n\u003cfigure id=\"attachment_108845\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SaratogaBagels.jpg\" alt=\"The counter at Saratoga Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108845\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter at Saratoga Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SaratogaTriSeed.jpg\" alt=\"A tri-seed bagel with garden vegetable cream cheese at Saratoga Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108846\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A tri-seed bagel with garden vegetable cream cheese at Saratoga Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.saratoga-bagels.com/saratoga-cafe-bagels-and-spread.html\">\u003cstrong>Saratoga Bagels\u003c/strong>\u003c/a>\u003cbr>\n12840 Saratoga Sunnyvale Rd. [\u003ca href=\"https://goo.gl/YxfcG3\">map\u003c/a>]\u003cbr>\nSaratoga, CA 95070\u003cbr>\nPh: (408) 867-6834\u003cbr>\nHours: Mon-Fri 6am-5pm; Sat 6am-4pm; Sun 7am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Saratoga-Bagels-108118379229710/\">Saratoga Bagels\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/freshbagels\">@freshbagels \u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bagel Guys Bakery\u003c/h2>\n\u003cfigure id=\"attachment_108832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuysCragel.jpg\" alt=\"A nutella cragel at Bagel Guys Bakery in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108832\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A nutella cragel at Bagel Guys Bakery in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A relatively new option in the South Bay, Bagel Guys Bakery has already caught the attention of customers with their selection of bagels, breakfast sandwiches and fresh pastries. The small store serves a menu of standard bagel offerings as well as gluten-free bagels. Bagel Guys also serves a creation they call the cragel which is a bagel made from croissant dough for a buttery, flaky outer layer while maintaining the familiar chewy texture of a traditional bagel. The bagel guy breakfast sandwiches are customizable and are freshly prepared with cage-free eggs.\u003c/p>\n\u003cfigure id=\"attachment_108830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuys.jpg\" alt=\"Inside Bagel Guys Bakery in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bagel Guys Bakery in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuySandwich.jpg\" alt=\"A Bagel Guy sandwich with a fried egg, pepper jack cheese and bacon on a multigrain bagel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Bagel Guy sandwich with a fried egg, pepper jack cheese and bacon on a multigrain bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108833\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuysEverything.jpg\" alt=\"An everything bagel with sun-dried tomato cream cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108833\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An everything bagel with sun-dried tomato cream cheese. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bagelguysbakery.com/menu.html\">\u003cstrong>Bagel Guys Bakery\u003c/strong>\u003c/a>\u003cbr>\n1702 Meridian Ave. [\u003ca href=\"https://goo.gl/3YmdPu\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95125\u003cbr>\n(408) 784-7946\u003cbr>\nHours: Mon-Fri 5:30am-3pm; Sat-Sun 6am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BagelGuysBakery/\">Bagel Guys Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BagelGuysBakery\">@BagelGuysBakery\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Here are five tasty bagel shops in the South Bay Area that are worth visiting. If we missed your favorite please be sure to share it in the comments.",
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"description": "Here are five tasty bagel shops in the South Bay Area that are worth visiting. If we missed your favorite please be sure to share it in the comments.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A hard shell breaking through to a chewy inside, complete with a thick layer of cream cheese is the ideal example for what a bagel should be. Those who have enjoyed the pleasure of a classic New York style bagel will argue that the experience is not replicable anywhere else. While New York City maybe be synonymous with the classic bagel and schmear, that doesn’t mean you can’t enjoy a tasty bagel in the Bay Area. Here are five tasty bagel shops in the South Bay Area that are worth visiting. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Regal Bagel\u003c/h2>\n\u003cfigure id=\"attachment_108843\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RegalLox.jpg\" alt=\"A peppered lox bagel sandwich on a whole wheat bagel from Regal Bagel. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108843\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A peppered lox bagel sandwich on a whole wheat bagel from Regal Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned bagel shop in South San Jose has a loyal following of local customers who come to enjoy the shop’s chewy New York style bagels and gourmet spreads. Regal Bagel offers a standard selection of bagels as well as the popular marinara bagel and pesto bagel. The sun-dried tomato spread is thick and chock-full of sweet bites of sun-dried tomatoes. For fans of lox bagels, the peppered lox sandwich with red onions, capers, tomato and pepperoncinis is a must.\u003c/p>\n\u003cfigure id=\"attachment_108842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RegalCounter.jpg\" alt=\"Customers ordering at Regal Bagel in San Jose. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers ordering at Regal Bagel in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108844\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RegalMarinara.jpg\" alt=\"A toasted marinara bagel at The Posh Bagel. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A toasted marinara bagel at The Posh Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/regal-bagel-san-jose\">\u003cstrong>Regal Bagel\u003c/strong>\u003c/a>\u003cbr>\n125 Bernal Rd. [\u003ca href=\"https://goo.gl/jMDSVJ\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95119\u003cbr>\nPh: (408) 360-8809\u003cbr>\nHours: Mon-Thu 6am-4pm; Sat 6am-3pm; Sun 6am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Regal-Bagel-117022838316434/\">Regal Bagel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Izzy’s Brooklyn Bagels\u003c/h2>\n\u003cfigure id=\"attachment_108835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IzzysLoxGourmet.jpg\" alt=\"A lox gourmet bagel sandwich at Izzy’s Brooklyn Bagels in Palo Alto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lox gourmet bagel sandwich at Izzy’s Brooklyn Bagels in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Izzy’s Brooklyn Bagels serves bagels and Jewish specialties in a strictly kosher environment. Two stores in Palo Alto and East Palo Alto serve throngs of customers from the peninsula who line up for the dense, New York Style bagels. The lox bagel is served with a liberal schmear of cream cheese, red onions, crisp cucumbers and tomatoes. Enjoying the lox on the marbled rye and pumpernickel is highly recommended. Izzy’s also has an extensive offering of catering and party trays if you’re trying to enjoy bagels with a crowd.\u003c/p>\n\u003cfigure id=\"attachment_108834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Izzyscounter.jpg\" alt=\"Employees preparing orders at Izzy’s Brooklyn Bagels in Palo Alto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Employees preparing orders at Izzy’s Brooklyn Bagels in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IzzysRaisin.jpg\" alt=\"A cinnamon raisin bagel with butter at Izzy’s Brooklyn Bagels in Palo Alto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cinnamon raisin bagel with butter at Izzy’s Brooklyn Bagels in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IzzysWholeWheat.jpg\" alt=\"A whole wheat bagel with plain cream cheese at Izzy’s Brooklyn Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A whole wheat bagel with plain cream cheese at Izzy’s Brooklyn Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.izzysbrooklynbagels.com/\">\u003cstrong>Izzy’s Brooklyn Bagels\u003c/strong>\u003c/a>\u003cbr>\n477 California Ave. [\u003ca href=\"https://goo.gl/MZOifi\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94306\u003cbr>\nPh: (650) 329-0700\u003cbr>\nHours: Mon-Thu 6am-5pm; Fri 6am-4pm; Sat-Sun 7am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Izzys-Brooklyn-Bagels-135671283130418/info/?tab=overview\">Izzy’s Brooklyn Bagels\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/izzysbagels\">@izzysbagels\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Posh Bagel\u003c/h2>\n\u003cfigure id=\"attachment_108840\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshLox.jpg\" alt=\"A Nova lox bagel sandwich on a rye bagel at The Posh Bagel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108840\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nova lox bagel sandwich on a rye bagel at The Posh Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Posh Bagel is a small chain of bagel stores originating in Los Altos. The Mountain View location is independently owned and is a popular location for breakfast as well as lunch meetings over a bagel. The bagel sandwiches such as the cashew chicken salad crunch with large chunks of smoked chicken breast, dried cranberries and crunchy cashews are a crowd favorite. For the more traditional bagel fans, the nutty everything bagel is delicious with the sweet sun-dried tomato schmear.\u003c/p>\n\u003cfigure id=\"attachment_108838\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshCounter.jpg\" alt=\"The counter at The Posh Bagel in Mountain View.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108838\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter at The Posh Bagel in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108839\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshEverything.jpg\" alt=\"An everything bagel with sun-dried tomato spread.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An everything bagel with sun-dried tomato spread. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108841\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshMarinara.jpg\" alt=\"A toasted marinara bagel at The Posh Bagel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108841\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A toasted marinara bagel at The Posh Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/posh-bagel-mountain-view?search_key=61728\">\u003cstrong>Posh Bagel\u003c/strong>\u003c/a>\u003cbr>\n444 Castro St. #120 [\u003ca href=\"https://goo.gl/V9XlYy\">map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 968-5308\u003cbr>\nHours: Mon-Fri 6:30am-5pm; Sat 7:30am-5pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Posh-Bagel/102228603153027?fref=ts\">The Posh Bagel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Saratoga Bagels\u003c/h2>\n\u003cfigure id=\"attachment_108847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SartaogaLox.jpg\" alt=\"A lox sandwich on a pumpernickel-rye bagel at Saratoga Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108847\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lox sandwich on a pumpernickel-rye bagel at Saratoga Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This small neighborhood bagel store is popular for freshly prepared bagel sandwiches and the collection of gourmet spreads. The bagels have the ideal balance of a hard outer shell and chewy, moist interior. For breakfast, the Baja omelet with eggs, cheese, mushrooms and jalapeno is a crowd favorite. If you’re just looking for a toasted bagel with cream cheese, the tri-seed bagel with sunflower seeds, sesame and poppy seeds is a perfect match for the luxuriously creamy garden vegetable spread.\u003c/p>\n\u003cfigure id=\"attachment_108845\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SaratogaBagels.jpg\" alt=\"The counter at Saratoga Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108845\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter at Saratoga Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SaratogaTriSeed.jpg\" alt=\"A tri-seed bagel with garden vegetable cream cheese at Saratoga Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108846\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A tri-seed bagel with garden vegetable cream cheese at Saratoga Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.saratoga-bagels.com/saratoga-cafe-bagels-and-spread.html\">\u003cstrong>Saratoga Bagels\u003c/strong>\u003c/a>\u003cbr>\n12840 Saratoga Sunnyvale Rd. [\u003ca href=\"https://goo.gl/YxfcG3\">map\u003c/a>]\u003cbr>\nSaratoga, CA 95070\u003cbr>\nPh: (408) 867-6834\u003cbr>\nHours: Mon-Fri 6am-5pm; Sat 6am-4pm; Sun 7am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Saratoga-Bagels-108118379229710/\">Saratoga Bagels\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/freshbagels\">@freshbagels \u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bagel Guys Bakery\u003c/h2>\n\u003cfigure id=\"attachment_108832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuysCragel.jpg\" alt=\"A nutella cragel at Bagel Guys Bakery in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108832\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A nutella cragel at Bagel Guys Bakery in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A relatively new option in the South Bay, Bagel Guys Bakery has already caught the attention of customers with their selection of bagels, breakfast sandwiches and fresh pastries. The small store serves a menu of standard bagel offerings as well as gluten-free bagels. Bagel Guys also serves a creation they call the cragel which is a bagel made from croissant dough for a buttery, flaky outer layer while maintaining the familiar chewy texture of a traditional bagel. The bagel guy breakfast sandwiches are customizable and are freshly prepared with cage-free eggs.\u003c/p>\n\u003cfigure id=\"attachment_108830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuys.jpg\" alt=\"Inside Bagel Guys Bakery in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bagel Guys Bakery in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuySandwich.jpg\" alt=\"A Bagel Guy sandwich with a fried egg, pepper jack cheese and bacon on a multigrain bagel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Bagel Guy sandwich with a fried egg, pepper jack cheese and bacon on a multigrain bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108833\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuysEverything.jpg\" alt=\"An everything bagel with sun-dried tomato cream cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108833\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An everything bagel with sun-dried tomato cream cheese. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bagelguysbakery.com/menu.html\">\u003cstrong>Bagel Guys Bakery\u003c/strong>\u003c/a>\u003cbr>\n1702 Meridian Ave. [\u003ca href=\"https://goo.gl/3YmdPu\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95125\u003cbr>\n(408) 784-7946\u003cbr>\nHours: Mon-Fri 5:30am-3pm; Sat-Sun 6am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BagelGuysBakery/\">Bagel Guys Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BagelGuysBakery\">@BagelGuysBakery\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 9 Favorite Meal-Sized Salad Spots In Berkeley and Oakland",
"title": "Bay Area Bites Guide to 9 Favorite Meal-Sized Salad Spots In Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Living in a time and place where you can get any decadent dish at any time--everything from \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\">sushi burritos\u003c/a> to an entire restaurant \u003ca href=\"http://www.yelp.com/biz/bacon-bacon-san-francisco-5\" target=\"_blank\">devoted to bacon\u003c/a>--can be overwhelming. Sometimes, all you want is a salad. Luckily, the Bay Area’s dual obsessions with good health and good food have ensured that at most restaurants, you’ll be able to find a salad or two on the menu. And increasingly, they’ll be interesting combinations of ingredients as considered as any traditional entree. These won’t be a dismal side salad, or the ascetic salads of the low-fat nineties. These are a whole meal in a bowl: filling, protein-heavy and decadent. Here are nine options for meal-worthy salads in Berkeley and Oakland. Some might not live up to their reputation as a healthy alternative (sadly, eating fried chicken in a salad is just as unhealthy as eating it in a sandwich) but regardless, we can guarantee you’ll end up satisfied.\u003c/p>\n\u003ch2>Champa Garden\u003c/h2>\n\u003cfigure id=\"attachment_108626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5356.jpg\" alt=\"A crowded day at Champa Garden.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crowded day at Champa Garden. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a quiet neighborhood and unassuming from the outside, cult-favorite \u003cstrong>Champa Garden\u003c/strong> has been showered by praise since it opened in 2006, lauded alternately by Zagat, Yelpers and even \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/05/fair-wage-food-tastes-better-oakland-mayor-libby-schaaf-talks-minimum-wage-hike/\" target=\"_blank\">Mayor Schaaf.\u003c/a> Their menu, from owner Phuoc Nguyen and chef San Saechao, is a mix of Thai and Laotian dishes. One of their most iconic is the Nam Khao, a Laotian fried rice ball salad, with big chunks of fried rice and coconut mixed with peanuts, preserved pork, green onions, cilantro, lime and mint. A handful of chilis added scorching heat. Each aromatic bite manages to be slightly different, alternately sweet, spicy or salty. It’s served with lettuce and herbs, so you can make wraps, but it’s addicting enough to just eat shamelessly from the plate.\u003c/p>\n\u003cfigure id=\"attachment_108628\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5361.jpg\" alt=\"The fried rice ball salad at Champa Garden.\" width=\"1920\" height=\"1226\" class=\"size-full wp-image-108628\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-400x255.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-768x490.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-1440x920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-1180x753.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-960x613.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried rice ball salad at Champa Garden. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5363.jpg\" alt=\"A lettuce wrap with the fried rice ball salad.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lettuce wrap with the fried rice ball salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2102 8th Ave [\u003ca href=\"https://goo.gl/PD8Zxg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Sun-Thu, 10am-9pm; Fri-Sat, 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Southie\u003c/h2>\n\u003cfigure id=\"attachment_108634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5325.jpg\" alt=\"Southie in Rockridge.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southie in Rockridge. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Southie\u003c/strong>, the cheaper, casual spinoff of neighboring \u003ca href=\"http://www.woodtavern.net/\" target=\"_blank\">Wood Tavern\u003c/a>, is a place built around chef’s Yang Peng’s thoughtful, seasonal sandwiches. Luckily for those eschewing carbs, their salads are equally considered. A fried chicken salad--the surrounding ingredients change seasonally, but the fried chicken remains the same--was light and spring-y, mixing snap peas, mint, lemon, and mild feta in with the romaine and earthy quinoa. Topped with a creamy lemon dressing, it combined to balance out the mildly spicy fried chicken, resulting in a wonderfully crunchy and satisfying lunch.\u003c/p>\n\u003cfigure id=\"attachment_108633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5327.jpg\" alt=\"A fried chicken salad at Southie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken salad at Southie. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southieoakland.com/\" target=\"_blank\">\u003cstrong>Southie\u003c/strong>\u003c/a>\u003cbr>\n6311 College Ave [\u003ca href=\"https://goo.gl/maps/6FmzkFETiTS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-0100\u003cbr>\nHours: Mon-Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Southie/265945323438396\" target=\"_blank\">Southie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SouthieOakland\" target=\"_blank\">@SouthieOakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Ba Bite\u003c/h2>\n\u003cfigure id=\"attachment_108624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5332.jpg\" alt=\"Inside of Ba Bite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside of Ba Bite. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Middle Eastern restaurant \u003cstrong>Ba Bite\u003c/strong> features sunny yellow walls, an impressive beer selection, and a menu from executive chef Mica Talmor that’s filled with customizable options, allowing you to get a smaller size or add various proteins. A big chunk of their menu is devoted to salads, and they offer a chance to try three of their salads mezza style for $15. A well-seasoned lentil and celeriac was satisfyingly crunchy and spiced with mint; and a butternut squash and quinoa salad was appealingly (to me, at least) reminiscent of a cold oatmeal: fruity and sweet from cranberries and pomegranate vinaigrette, with an interesting savory crunch from pumpkin seeds. A cabbage salad was alternately tangy from its vinaigrette and sweet from the inclusion of figs, and pleasantly crunchy.\u003c/p>\n\u003cfigure id=\"attachment_108625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5334.jpg\" alt=\"Salads at Ba Bite, clockwise from top: cabbage, lentil and celeriac, and butternut squash and quinoa.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salads at Ba Bite, clockwise from top: cabbage, lentil and celeriac, and butternut squash and quinoa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.babiteoakland.com/\" target=\"_blank\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave [\u003ca href=\"https://goo.gl/maps/2guMhQBNEvm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu, 11am-8pm; Fri-Sat, 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont\" target=\"_blank\">Ba-Bite\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/babiteoakland\" target=\"_blank\">@BaBiteOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/babiteoakland/\" target=\"_blank\">@babiteoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Juice Bar Collective\u003c/h2>\n\u003cfigure id=\"attachment_108639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5487.jpg\" alt=\"Inside the Juice Bar Collective.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Juice Bar Collective. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, the \u003cstrong>Juice Bar Collective\u003c/strong> makes excellent juices. That would be more than enough, given the limitations of their walk-in freezer-sized location in North Berkeley. Yet the worker-owned collective refuses to stop there. In addition to their smoothies and juices, they produce a menu of healthy and creative lunch items. The brown rice bowl is filling enough to silence a carnivorous naysayer: a giant portion of organic brown rice slathered with a peanut or tahini sauce and topped with one of their rotating salads. When I got it, I almost dropped my to-go box due to its unexpected heft. I ordered a large salad, and my box was filled to the very top with rice; a creamy, rich tahini sauce; and two of their salads: a crunchy broccoli salad and a massaged kale salad. It’s the kind of food you could probably make yourself, but really, they’re so much better at it: their salads, satisfying combinations of acid and crunch, are simple yet thoughtfully prepared, the skillful work of a place that’s been perfecting their recipes since the seventies.\u003c/p>\n\u003cfigure id=\"attachment_108640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5491.jpg\" alt=\"The brown rice bowl at Juice Bar Collective.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The brown rice bowl at Juice Bar Collective. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/strong>\u003c/a>\u003cbr>\n2114 Vine St. [\u003ca href=\"https://goo.gl/maps/hbq1gu1CeXx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 548-8473\u003cbr>\nHours: Mon-Sat, 10am-4pm; Sat, 4pm-12am; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuiceBarCollective\" target=\"_blank\">Juice Bar Collective\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juicebar\" target=\"_blank\">@juicebar\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Sidebar\u003c/h2>\n\u003cfigure id=\"attachment_108629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5384.jpg\" alt=\"The inside of Sidebar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Sidebar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you felt like making a meal of appetizers, Lake Merritt neighborhood favorite \u003cstrong>Sidebar\u003c/strong>, guided by executive chef and owner Barbara Mulas’ sure hand, would be the place to do so. Their appetizer list is filled with small plates that are impressively sized, enough to distract from their tempting entree menu of modernized classics. One such dish is their chopped salad, a riff on the \u003ca href=\"http://articles.latimes.com/1989-04-27/food/fo-1540_1_chasen-s-chili-restaurant-times-food\" target=\"_blank\">iconic chopped salad\u003c/a> from La Scala in LA. It’s packed with chickpeas, fennel salami and thick slivers of aged provolone cheese. It’s salty, deliciously so, but the bitterness of the radicchio and the creamy herb dressing keep it balanced. It’s filling and rich, an intriguing mix of crunch and salt and fat that will make you forget all the sad appetizer salads you’ve had.\u003c/p>\n\u003cfigure id=\"attachment_108630\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5389.jpg\" alt=\"The chopped salad at Sidebar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chopped salad at Sidebar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sidebar-oaktown.com/\" target=\"_blank\">\u003cstrong>Sidebar\u003c/strong>\u003c/a>\u003cbr>\n542 Grand Ave [\u003ca href=\"https://goo.gl/maps/z7Vy6adm7RT2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 452-9500\u003cbr>\nHours: Mon-Thu, 5pm-10pm; Fri, 5pm-10:30pm; Sat, 4pm-10:30pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Sidebar-Oakland-111972871875/?rf=117681898258069\" target=\"_blank\">Sidebar-Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sidebar_oakland\" target=\"_blank\">@sidebar_oakland\u003c/a>\u003cbr>\nPrice range: $$ Starters ($8-$13), $$$ Entrees ($11-$28) \u003c/p>\n\u003ch2>Souley Vegan\u003c/h2>\n\u003cfigure id=\"attachment_108631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5397.jpg\" alt=\"The inside of Souley Vegan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Souley Vegan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The centerpiece of \u003cstrong>Souley Vegan\u003c/strong>’s menu--put together by owner Tamearra Dyson--is the collection of impressively realistic, appropriately spicy, veganized takes on soul food classics. But hidden away on their menu is something you’d expect to see at any vegetarian or vegan restaurant: something called the Monster Salad. It’s appropriately gigantic, a towering pile of several types of greens, sprouts, cucumbers, and herbs all covered in a tangy cilantro sauce. Chunks of their signature spicy tofu add bulk and heat, resulting in a salad that’s so filling that even the smaller size I ordered took me two days to finish.\u003c/p>\n\u003cfigure id=\"attachment_108632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5405.jpg\" alt=\"Souley Vegan's Monster Salad.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Souley Vegan's Monster Salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\" target=\"_blank\">\u003cstrong>Souley Vegan\u003c/strong>\u003c/a>\u003cbr>\n301 Broadway [\u003ca href=\"https://goo.gl/maps/CKtpZfEzCkJ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 922-1615\u003cbr>\nHours: Mon, closed; Tue-Thu, 11am-10:30pm; Fri-Sat, 11am-11:30pm; Sun, 10am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouleyVegan/\" target=\"_blank\">Souley Vegan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SouleyVegan\" target=\"_blank\">@SouleyVegan\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/souleyvegan/\" target=\"_blank\">@souleyvegan\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Stag’s Lunchette\u003c/h2>\n\u003cfigure id=\"attachment_108635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5448.jpg\" alt=\"Inside of Stag's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside of Stag's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you got to \u003cstrong>Stag’s Lunchette\u003c/strong> for breakfast, there are any number of tempting options, including their \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/5-bites-the-best-breakfast-sandwiches-in-oakland/\" target=\"_blank\">gooey breakfast sandwich\u003c/a> or a bagel sandwich topped with a slab of smoked fish. A breakfast salad might sound downright boring in comparison. Thankfully, it’s not. A pile of mixed greens is topped with a runny oil-poached egg, and a collection of piquant additions--briny capers, pickled red onions and dabs of salty goat cheese--add tang to every rich bite. The best addition? A handful of mini tater tots, shatteringly crisp puffs of potato that add crunch and serve as a delightful alternative to croutons.\u003c/p>\n\u003cfigure id=\"attachment_108636\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5454.jpg\" alt=\"The Breakfast Salad at Stag's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Breakfast Salad at Stag's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://stagslunchette.com/\" target=\"_blank\">\u003cstrong>Stag's Lunchette\u003c/strong>\u003c/a>\u003cbr>\n362 17th St [\u003ca href=\"https://goo.gl/maps/uYYRoiLMC5T2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-7824\u003cbr>\nHours: Mon-Fri, 8am-3pm; Sat, 9am-3pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/stagslunchette/\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Grocery Cafe\u003c/h2>\n\u003cfigure id=\"attachment_108637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/gcinterior.jpg\" alt=\"The inside of Grocery Cafe.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Grocery Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has one of the \u003ca href=\"http://www.brfn.org/\" target=\"_blank\">largest Burmese communities\u003c/a> in the United States and the number of Burmese restaurants grows every year, as diners become increasingly familiar with dishes like tea leaf salad (for more on the history of Burmese food in the Bay Area, read Jonathan Kauffman’s \u003ca href=\"http://www.sfchronicle.com/food/article/The-Bay-Area-s-Burmese-food-boom-6251404.php\" target=\"_blank\">fascinating \u003cem>Chronicle\u003c/em> article\u003c/a> from last year). Now, there’s every type of Burmese restaurant, from trendy spots with artisan cocktails and hour-long wait times, to funky food trucks experimenting with bold flavor combinations. Oakland’s \u003cstrong>Grocery Cafe,\u003c/strong> put together by co-owner William Lue and cook Koot Aung, falls in the middle of the spectrum. It’s a tiny restaurant tucked away in a residential neighborhood (just a few blocks away from Champa Garden if you wanted to make a day of it!). It’s charmingly homey, with mismatched furniture and a peach mango body spray in the bathroom. The menu is small, focusing on a handful of common dishes, with most priced at $9. The tea leaf salad, a mix of fermented tea leaves, crunchy seeds, chickpeas and garlic was a more assertive version than I’ve had elsewhere: with a crunchier texture, from the inclusion of dried shrimp, and a stronger interplay of salt-sweet-bitter flavors.\u003c/p>\n\u003cfigure id=\"attachment_108638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5517.jpg\" alt=\"Tea Leaf Salad at Grocery Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tea Leaf Salad at Grocery Cafe. \u003ccite>(Tea Leaf Salad at Grocery Cafe.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/grocery-cafe-oakland\" target=\"_blank\">\u003cstrong>Grocery Cafe\u003c/strong>\u003c/a>\u003cbr>\n2248 10th Ave [\u003ca href=\"https://goo.gl/maps/qTpQACmz2Tp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (925) 566-4877\u003cbr>\nHours: Mon-Sat, 11:30am-2:30pm 5:30–8:30pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/grocerycafe/\" target=\"_blank\">Grocery Cafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>sweetgreen\u003c/h2>\n\u003cfigure id=\"attachment_108754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5577-1.jpg\" alt=\"The salad bar at sweetgreen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The salad bar at sweetgreen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s easy to see the transformation of \u003ca href=\"http://www.berkeleyside.com/2015/05/26/oscars-hot-dogs-to-close-after-65-years-in-berkeley/\" target=\"_blank\">Oscar’s in Berkeley\u003c/a>--from a historic, dingy joint with grouchy workers serving satisfyingly old-school burgers into \u003cstrong>sweetgreen,\u003c/strong> a bright and sleek salad chain--as slightly nefarious, an almost too-perfect metaphor for the changing Bay Area. While I was first a little wary of the restaurant--so blazingly white! Workers with shirts that say “Beets, don’t kale my vibe”! Almost a nauseatingly perfect fit for healthy North Berkeley!--I found myself falling for its charms. It’s a bright, energetic environment, with loud music and piles of produce stacked high behind the counter.This is the fourth sweetgreen in California, and the first Bay Area location. The chain was founded in 2007 by Nicolas Jammet, Nathaniel Ru, Jonathan Neman Twith, a DC store, and they now have more than 30 locations throughout the country. The centerpiece of their menus, which include an impressive amount of local products, are the salads, tossed in front of you in giant metal mixing bowls. Customers can choose from a list of creative combinations (Spicy Sabzi, OMG Omega) or build their own salad. A chicken salad, from their seasonal spring menu, was excellent: a filling mix of kale and mesclun, tossed with roasted squash, asparagus, and roasted Mary’s chicken. A bright pesto vinaigrette added richness, and salty parmesan crisps contributed a welcome crunch. “I’ve been waiting for you to open for months,” a customer gushed on the first day, and it was easy to see why: sometimes, change is a good thing.\u003c/p>\n\u003cfigure id=\"attachment_108755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5585-1.jpg\" alt=\"A spring chicken salad from sweetgreen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spring chicken salad from sweetgreen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sweetgreen.com/\" target=\"_blank\">\u003cstrong>sweetgreen\u003c/strong>\u003c/a>\u003cbr>\n1890 Shattuck Ave [\u003ca href=\"https://goo.gl/maps/dX5yuAmttRy\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (212) 334-3021\u003cbr>\nHours: Mon-Sun, 10:30am-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sweetgreen/\" target=\"_blank\">sweetgreen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sweetgreen\" target=\"_blank\">@sweetgreen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sweetgreen/?hl=en\" target=\"_blank\">@sweetgreen\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"excerpt": "From fried chicken salads to a monstrous vegan salad, we guarantee that you won’t leave the table hungry. \r\n",
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"description": "From fried chicken salads to a monstrous vegan salad, we guarantee that you won’t leave the table hungry. \r\n",
"title": "Bay Area Bites Guide to 9 Favorite Meal-Sized Salad Spots In Berkeley and Oakland | KQED",
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"headline": "Bay Area Bites Guide to 9 Favorite Meal-Sized Salad Spots In Berkeley and Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Living in a time and place where you can get any decadent dish at any time--everything from \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\">sushi burritos\u003c/a> to an entire restaurant \u003ca href=\"http://www.yelp.com/biz/bacon-bacon-san-francisco-5\" target=\"_blank\">devoted to bacon\u003c/a>--can be overwhelming. Sometimes, all you want is a salad. Luckily, the Bay Area’s dual obsessions with good health and good food have ensured that at most restaurants, you’ll be able to find a salad or two on the menu. And increasingly, they’ll be interesting combinations of ingredients as considered as any traditional entree. These won’t be a dismal side salad, or the ascetic salads of the low-fat nineties. These are a whole meal in a bowl: filling, protein-heavy and decadent. Here are nine options for meal-worthy salads in Berkeley and Oakland. Some might not live up to their reputation as a healthy alternative (sadly, eating fried chicken in a salad is just as unhealthy as eating it in a sandwich) but regardless, we can guarantee you’ll end up satisfied.\u003c/p>\n\u003ch2>Champa Garden\u003c/h2>\n\u003cfigure id=\"attachment_108626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5356.jpg\" alt=\"A crowded day at Champa Garden.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5356-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crowded day at Champa Garden. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a quiet neighborhood and unassuming from the outside, cult-favorite \u003cstrong>Champa Garden\u003c/strong> has been showered by praise since it opened in 2006, lauded alternately by Zagat, Yelpers and even \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/05/fair-wage-food-tastes-better-oakland-mayor-libby-schaaf-talks-minimum-wage-hike/\" target=\"_blank\">Mayor Schaaf.\u003c/a> Their menu, from owner Phuoc Nguyen and chef San Saechao, is a mix of Thai and Laotian dishes. One of their most iconic is the Nam Khao, a Laotian fried rice ball salad, with big chunks of fried rice and coconut mixed with peanuts, preserved pork, green onions, cilantro, lime and mint. A handful of chilis added scorching heat. Each aromatic bite manages to be slightly different, alternately sweet, spicy or salty. It’s served with lettuce and herbs, so you can make wraps, but it’s addicting enough to just eat shamelessly from the plate.\u003c/p>\n\u003cfigure id=\"attachment_108628\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5361.jpg\" alt=\"The fried rice ball salad at Champa Garden.\" width=\"1920\" height=\"1226\" class=\"size-full wp-image-108628\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-400x255.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-768x490.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-1440x920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-1180x753.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5361-960x613.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried rice ball salad at Champa Garden. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5363.jpg\" alt=\"A lettuce wrap with the fried rice ball salad.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5363-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lettuce wrap with the fried rice ball salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2102 8th Ave [\u003ca href=\"https://goo.gl/PD8Zxg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Sun-Thu, 10am-9pm; Fri-Sat, 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Southie\u003c/h2>\n\u003cfigure id=\"attachment_108634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5325.jpg\" alt=\"Southie in Rockridge.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5325-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southie in Rockridge. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Southie\u003c/strong>, the cheaper, casual spinoff of neighboring \u003ca href=\"http://www.woodtavern.net/\" target=\"_blank\">Wood Tavern\u003c/a>, is a place built around chef’s Yang Peng’s thoughtful, seasonal sandwiches. Luckily for those eschewing carbs, their salads are equally considered. A fried chicken salad--the surrounding ingredients change seasonally, but the fried chicken remains the same--was light and spring-y, mixing snap peas, mint, lemon, and mild feta in with the romaine and earthy quinoa. Topped with a creamy lemon dressing, it combined to balance out the mildly spicy fried chicken, resulting in a wonderfully crunchy and satisfying lunch.\u003c/p>\n\u003cfigure id=\"attachment_108633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5327.jpg\" alt=\"A fried chicken salad at Southie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5327-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken salad at Southie. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southieoakland.com/\" target=\"_blank\">\u003cstrong>Southie\u003c/strong>\u003c/a>\u003cbr>\n6311 College Ave [\u003ca href=\"https://goo.gl/maps/6FmzkFETiTS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-0100\u003cbr>\nHours: Mon-Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Southie/265945323438396\" target=\"_blank\">Southie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SouthieOakland\" target=\"_blank\">@SouthieOakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Ba Bite\u003c/h2>\n\u003cfigure id=\"attachment_108624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5332.jpg\" alt=\"Inside of Ba Bite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5332-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside of Ba Bite. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Middle Eastern restaurant \u003cstrong>Ba Bite\u003c/strong> features sunny yellow walls, an impressive beer selection, and a menu from executive chef Mica Talmor that’s filled with customizable options, allowing you to get a smaller size or add various proteins. A big chunk of their menu is devoted to salads, and they offer a chance to try three of their salads mezza style for $15. A well-seasoned lentil and celeriac was satisfyingly crunchy and spiced with mint; and a butternut squash and quinoa salad was appealingly (to me, at least) reminiscent of a cold oatmeal: fruity and sweet from cranberries and pomegranate vinaigrette, with an interesting savory crunch from pumpkin seeds. A cabbage salad was alternately tangy from its vinaigrette and sweet from the inclusion of figs, and pleasantly crunchy.\u003c/p>\n\u003cfigure id=\"attachment_108625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5334.jpg\" alt=\"Salads at Ba Bite, clockwise from top: cabbage, lentil and celeriac, and butternut squash and quinoa.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5334-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salads at Ba Bite, clockwise from top: cabbage, lentil and celeriac, and butternut squash and quinoa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.babiteoakland.com/\" target=\"_blank\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave [\u003ca href=\"https://goo.gl/maps/2guMhQBNEvm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu, 11am-8pm; Fri-Sat, 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont\" target=\"_blank\">Ba-Bite\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/babiteoakland\" target=\"_blank\">@BaBiteOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/babiteoakland/\" target=\"_blank\">@babiteoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Juice Bar Collective\u003c/h2>\n\u003cfigure id=\"attachment_108639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5487.jpg\" alt=\"Inside the Juice Bar Collective.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5487-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Juice Bar Collective. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, the \u003cstrong>Juice Bar Collective\u003c/strong> makes excellent juices. That would be more than enough, given the limitations of their walk-in freezer-sized location in North Berkeley. Yet the worker-owned collective refuses to stop there. In addition to their smoothies and juices, they produce a menu of healthy and creative lunch items. The brown rice bowl is filling enough to silence a carnivorous naysayer: a giant portion of organic brown rice slathered with a peanut or tahini sauce and topped with one of their rotating salads. When I got it, I almost dropped my to-go box due to its unexpected heft. I ordered a large salad, and my box was filled to the very top with rice; a creamy, rich tahini sauce; and two of their salads: a crunchy broccoli salad and a massaged kale salad. It’s the kind of food you could probably make yourself, but really, they’re so much better at it: their salads, satisfying combinations of acid and crunch, are simple yet thoughtfully prepared, the skillful work of a place that’s been perfecting their recipes since the seventies.\u003c/p>\n\u003cfigure id=\"attachment_108640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5491.jpg\" alt=\"The brown rice bowl at Juice Bar Collective.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5491-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The brown rice bowl at Juice Bar Collective. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/strong>\u003c/a>\u003cbr>\n2114 Vine St. [\u003ca href=\"https://goo.gl/maps/hbq1gu1CeXx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 548-8473\u003cbr>\nHours: Mon-Sat, 10am-4pm; Sat, 4pm-12am; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuiceBarCollective\" target=\"_blank\">Juice Bar Collective\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juicebar\" target=\"_blank\">@juicebar\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Sidebar\u003c/h2>\n\u003cfigure id=\"attachment_108629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5384.jpg\" alt=\"The inside of Sidebar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5384-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Sidebar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you felt like making a meal of appetizers, Lake Merritt neighborhood favorite \u003cstrong>Sidebar\u003c/strong>, guided by executive chef and owner Barbara Mulas’ sure hand, would be the place to do so. Their appetizer list is filled with small plates that are impressively sized, enough to distract from their tempting entree menu of modernized classics. One such dish is their chopped salad, a riff on the \u003ca href=\"http://articles.latimes.com/1989-04-27/food/fo-1540_1_chasen-s-chili-restaurant-times-food\" target=\"_blank\">iconic chopped salad\u003c/a> from La Scala in LA. It’s packed with chickpeas, fennel salami and thick slivers of aged provolone cheese. It’s salty, deliciously so, but the bitterness of the radicchio and the creamy herb dressing keep it balanced. It’s filling and rich, an intriguing mix of crunch and salt and fat that will make you forget all the sad appetizer salads you’ve had.\u003c/p>\n\u003cfigure id=\"attachment_108630\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5389.jpg\" alt=\"The chopped salad at Sidebar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5389-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chopped salad at Sidebar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sidebar-oaktown.com/\" target=\"_blank\">\u003cstrong>Sidebar\u003c/strong>\u003c/a>\u003cbr>\n542 Grand Ave [\u003ca href=\"https://goo.gl/maps/z7Vy6adm7RT2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 452-9500\u003cbr>\nHours: Mon-Thu, 5pm-10pm; Fri, 5pm-10:30pm; Sat, 4pm-10:30pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Sidebar-Oakland-111972871875/?rf=117681898258069\" target=\"_blank\">Sidebar-Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sidebar_oakland\" target=\"_blank\">@sidebar_oakland\u003c/a>\u003cbr>\nPrice range: $$ Starters ($8-$13), $$$ Entrees ($11-$28) \u003c/p>\n\u003ch2>Souley Vegan\u003c/h2>\n\u003cfigure id=\"attachment_108631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5397.jpg\" alt=\"The inside of Souley Vegan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5397-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Souley Vegan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The centerpiece of \u003cstrong>Souley Vegan\u003c/strong>’s menu--put together by owner Tamearra Dyson--is the collection of impressively realistic, appropriately spicy, veganized takes on soul food classics. But hidden away on their menu is something you’d expect to see at any vegetarian or vegan restaurant: something called the Monster Salad. It’s appropriately gigantic, a towering pile of several types of greens, sprouts, cucumbers, and herbs all covered in a tangy cilantro sauce. Chunks of their signature spicy tofu add bulk and heat, resulting in a salad that’s so filling that even the smaller size I ordered took me two days to finish.\u003c/p>\n\u003cfigure id=\"attachment_108632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5405.jpg\" alt=\"Souley Vegan's Monster Salad.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5405-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Souley Vegan's Monster Salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\" target=\"_blank\">\u003cstrong>Souley Vegan\u003c/strong>\u003c/a>\u003cbr>\n301 Broadway [\u003ca href=\"https://goo.gl/maps/CKtpZfEzCkJ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 922-1615\u003cbr>\nHours: Mon, closed; Tue-Thu, 11am-10:30pm; Fri-Sat, 11am-11:30pm; Sun, 10am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouleyVegan/\" target=\"_blank\">Souley Vegan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SouleyVegan\" target=\"_blank\">@SouleyVegan\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/souleyvegan/\" target=\"_blank\">@souleyvegan\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Stag’s Lunchette\u003c/h2>\n\u003cfigure id=\"attachment_108635\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5448.jpg\" alt=\"Inside of Stag's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5448-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside of Stag's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you got to \u003cstrong>Stag’s Lunchette\u003c/strong> for breakfast, there are any number of tempting options, including their \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/5-bites-the-best-breakfast-sandwiches-in-oakland/\" target=\"_blank\">gooey breakfast sandwich\u003c/a> or a bagel sandwich topped with a slab of smoked fish. A breakfast salad might sound downright boring in comparison. Thankfully, it’s not. A pile of mixed greens is topped with a runny oil-poached egg, and a collection of piquant additions--briny capers, pickled red onions and dabs of salty goat cheese--add tang to every rich bite. The best addition? A handful of mini tater tots, shatteringly crisp puffs of potato that add crunch and serve as a delightful alternative to croutons.\u003c/p>\n\u003cfigure id=\"attachment_108636\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5454.jpg\" alt=\"The Breakfast Salad at Stag's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5454-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Breakfast Salad at Stag's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://stagslunchette.com/\" target=\"_blank\">\u003cstrong>Stag's Lunchette\u003c/strong>\u003c/a>\u003cbr>\n362 17th St [\u003ca href=\"https://goo.gl/maps/uYYRoiLMC5T2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-7824\u003cbr>\nHours: Mon-Fri, 8am-3pm; Sat, 9am-3pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/stagslunchette/\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Grocery Cafe\u003c/h2>\n\u003cfigure id=\"attachment_108637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/gcinterior.jpg\" alt=\"The inside of Grocery Cafe.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-108637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/gcinterior-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Grocery Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has one of the \u003ca href=\"http://www.brfn.org/\" target=\"_blank\">largest Burmese communities\u003c/a> in the United States and the number of Burmese restaurants grows every year, as diners become increasingly familiar with dishes like tea leaf salad (for more on the history of Burmese food in the Bay Area, read Jonathan Kauffman’s \u003ca href=\"http://www.sfchronicle.com/food/article/The-Bay-Area-s-Burmese-food-boom-6251404.php\" target=\"_blank\">fascinating \u003cem>Chronicle\u003c/em> article\u003c/a> from last year). Now, there’s every type of Burmese restaurant, from trendy spots with artisan cocktails and hour-long wait times, to funky food trucks experimenting with bold flavor combinations. Oakland’s \u003cstrong>Grocery Cafe,\u003c/strong> put together by co-owner William Lue and cook Koot Aung, falls in the middle of the spectrum. It’s a tiny restaurant tucked away in a residential neighborhood (just a few blocks away from Champa Garden if you wanted to make a day of it!). It’s charmingly homey, with mismatched furniture and a peach mango body spray in the bathroom. The menu is small, focusing on a handful of common dishes, with most priced at $9. The tea leaf salad, a mix of fermented tea leaves, crunchy seeds, chickpeas and garlic was a more assertive version than I’ve had elsewhere: with a crunchier texture, from the inclusion of dried shrimp, and a stronger interplay of salt-sweet-bitter flavors.\u003c/p>\n\u003cfigure id=\"attachment_108638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5517.jpg\" alt=\"Tea Leaf Salad at Grocery Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5517-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tea Leaf Salad at Grocery Cafe. \u003ccite>(Tea Leaf Salad at Grocery Cafe.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/grocery-cafe-oakland\" target=\"_blank\">\u003cstrong>Grocery Cafe\u003c/strong>\u003c/a>\u003cbr>\n2248 10th Ave [\u003ca href=\"https://goo.gl/maps/qTpQACmz2Tp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (925) 566-4877\u003cbr>\nHours: Mon-Sat, 11:30am-2:30pm 5:30–8:30pm; Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/grocerycafe/\" target=\"_blank\">Grocery Cafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>sweetgreen\u003c/h2>\n\u003cfigure id=\"attachment_108754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5577-1.jpg\" alt=\"The salad bar at sweetgreen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5577-1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The salad bar at sweetgreen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s easy to see the transformation of \u003ca href=\"http://www.berkeleyside.com/2015/05/26/oscars-hot-dogs-to-close-after-65-years-in-berkeley/\" target=\"_blank\">Oscar’s in Berkeley\u003c/a>--from a historic, dingy joint with grouchy workers serving satisfyingly old-school burgers into \u003cstrong>sweetgreen,\u003c/strong> a bright and sleek salad chain--as slightly nefarious, an almost too-perfect metaphor for the changing Bay Area. While I was first a little wary of the restaurant--so blazingly white! Workers with shirts that say “Beets, don’t kale my vibe”! Almost a nauseatingly perfect fit for healthy North Berkeley!--I found myself falling for its charms. It’s a bright, energetic environment, with loud music and piles of produce stacked high behind the counter.This is the fourth sweetgreen in California, and the first Bay Area location. The chain was founded in 2007 by Nicolas Jammet, Nathaniel Ru, Jonathan Neman Twith, a DC store, and they now have more than 30 locations throughout the country. The centerpiece of their menus, which include an impressive amount of local products, are the salads, tossed in front of you in giant metal mixing bowls. Customers can choose from a list of creative combinations (Spicy Sabzi, OMG Omega) or build their own salad. A chicken salad, from their seasonal spring menu, was excellent: a filling mix of kale and mesclun, tossed with roasted squash, asparagus, and roasted Mary’s chicken. A bright pesto vinaigrette added richness, and salty parmesan crisps contributed a welcome crunch. “I’ve been waiting for you to open for months,” a customer gushed on the first day, and it was easy to see why: sometimes, change is a good thing.\u003c/p>\n\u003cfigure id=\"attachment_108755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5585-1.jpg\" alt=\"A spring chicken salad from sweetgreen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5585-1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spring chicken salad from sweetgreen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sweetgreen.com/\" target=\"_blank\">\u003cstrong>sweetgreen\u003c/strong>\u003c/a>\u003cbr>\n1890 Shattuck Ave [\u003ca href=\"https://goo.gl/maps/dX5yuAmttRy\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (212) 334-3021\u003cbr>\nHours: Mon-Sun, 10:30am-10:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sweetgreen/\" target=\"_blank\">sweetgreen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sweetgreen\" target=\"_blank\">@sweetgreen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sweetgreen/?hl=en\" target=\"_blank\">@sweetgreen\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year",
"title": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>This article was updated on April 2, 2019.\u003c/i>\u003c/p>\n\u003cp>On a quiet residential street in South Berkeley, \u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">Wat Mongkolratanaram\u003c/a>, a Thai Buddhist Temple, is a splash of color on a street perfumed with pittosporum and citrus trees and wisteria dangling from the eaves of houses. Every morning you can find the monks outside sweeping up leaves and tidying the grounds.\u003c/p>\n\u003cfigure id=\"attachment_108850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4941-1920.jpg\" alt=\"Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple is a popular spot for Sunday brunch, and every April they hold a New Year’s celebration, called Songkran. The event features music and dance performed by the children of the community\u003cb>.\u003c/b>\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-108849\" style=\"font-weight: bold;background-color: transparent;color: #767676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4940-1920.jpg\" alt=\" Welcoming neighbors to the annual Songkran (New Year’s) Festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Welcoming neighbors to the annual Songkran (New Year’s) Festival.\u003c/p>\n\u003cfigure id=\"attachment_108865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5012-1920.jpg\" alt=\"Young musicians ready to perform.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Young musicians ready to perform. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Congregants of Wat Mongkolratanaram begin the Songkran celebration with a processional leading to the performance area.\u003cbr>\nhttps://youtu.be/ANmCU-syCYE\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Children of the Thai Cultural Council perform a concert at Songkran.\u003cbr>\nhttps://youtu.be/Mefs5WPiDdo\u003c/p>\n\u003cp>\u003cstrong>During this celebration,\u003c/strong> and every Sunday throughout the year, the temple hosts an outdoor Sunday brunch. The system is a bit complicated, as they accept cash only, but require you to purchase tokens in exchange for food. Because the temple is a non-profit, this allows them to keep more of your donation to further the temple’s mission. Allow about $12 per person in tokens ($1 each) if you’d like to try more than one dish, but remember the portions are large, so sharing is also feasible. And don’t fear over-purchasing; if you have leftover tokens at the end of your meal, servers are happy to return cash for the unused tokens.\u003c/p>\n\u003cfigure id=\"attachment_108851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108851\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4944-1920.jpg\" alt=\"Buy your tokens at the counter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buy your tokens at the counter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4949-1920.jpg\" alt=\"Getting ready to spend some tokens at the Berkeley Thai Temple brunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Getting ready to spend some tokens at the Berkeley Thai Temple brunch. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food service is divided into two lines, vegetarian and meat, but you are welcome to sample both. Highlights of the meat menu include skin-on barbecued chicken, mild and sweet, served with white rice and sweet chili sauce. Sweet and sour fried fish is a good choice if you get in line early when the food is hot, but not so much after it has been sitting on the buffet for awhile. Perhaps the best dish, at least the one with the most heat is spicy basil chicken.\u003c/p>\n\u003cfigure id=\"attachment_108854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108854\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4961-1920.jpg\" alt=\"A mixture of spicy basil chicken, fried fish, and green beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mixture of spicy basil chicken, fried fish, and green beans. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108858\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4968-1920.jpg\" alt=\"Enjoying the kid-friendly barbecued chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying the kid-friendly barbecued chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the vegetarian dishes, the green papaya salad is one of the most popular. It’s very mild, but there are condiments that you can avail yourself of to take up the heat. Stir-fried green beans are the best vegetable side dish, served simply with mild chiles. Unless you order separate dishes, everything gets rather haphazardly piled up on one plate, something to consider if you’re sharing.\u003c/p>\n\u003cfigure id=\"attachment_108857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108857\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4965-1920.jpg\" alt=\"Green papaya salad.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green papaya salad. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108859\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4970-1920.jpg\" alt=\"Spicy chili sauce at the condiment bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy chili sauce at the condiment bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a separate line for beef noodle soup, with your choice of three thicknesses of noodles, laden with carrots, celery, cilantro and onion, in a rich, fragrant beef broth.\u003c/p>\n\u003cfigure id=\"attachment_108853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108853\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4954-1920.jpg\" alt=\"Beef noodle soup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef noodle soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Desserts are a strong suit. Mango with coconut custard and kanom krok, little rice-flour pancake rounds made to order in a variation of a waffle iron, are a big hit with kids.\u003c/p>\n\u003cfigure id=\"attachment_108856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108856\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4964-1920.jpg\" alt=\"Mango with coconut custard.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango with coconut custard. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108855\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4963-1920.jpg\" alt=\"Kanom krok, rice-flour pancakes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kanom krok, rice-flour pancakes. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All seating is outdoors and open to all, but tightly packed, another reason to plan to arrive on the early side of service hours.\u003c/p>\n\u003cfigure id=\"attachment_108864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5000-1920.jpg\" alt=\"The crowded seating area outside the temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crowded seating area outside the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re also invited to go inside the temple, provided you take your shoes off and leave them by the door.\u003c/p>\n\u003cfigure id=\"attachment_108860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108860\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4980-1920.jpg\" alt=\"Shoes outside the doors of the temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoes outside the doors of the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the small upstairs space is a gold altar and a money tree where community members can make donations to the temple. Monks sit in the corner in prayer or preparation for the ceremony.\u003c/p>\n\u003cfigure id=\"attachment_108861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4985-1920.jpg\" alt=\"Altar inside the Thai Temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Altar inside the Thai Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4987-1920.jpg\" alt=\"A money tree for collecting donations.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A money tree for collecting donations. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4988-1920.jpg\" alt=\"A monk preparing to welcome congregants to the Songkran festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A monk preparing to welcome congregants to the Songkran festival. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the Songkran celebration is a wonderful time to visit the temple, Sunday brunch throughout the year is a fun, kid-friendly, and inexpensive way to dive into Thai culture and enjoy some homemade cooking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wat Mongkolratanaram\u003c/strong>\u003c/a>\u003cbr>\n1911 Russell St. Berkeley, CA 94703 [\u003ca href=\"https://goo.gl/t7ma3O\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPh: (510) 849-3419\u003cbr>\nHours: Brunch every Sunday, 10am-1pm\u003cbr>\nPrice Range: $ (Small plates $5-$8)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thai-Temple-Brunch/128553380526321\" target=\"_blank\" rel=\"noopener\">Thai Temple Brunch\u003c/a>\u003c/p>\n\n",
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"excerpt": "The Thai Temple in South Berkeley also offers a weekly Sunday buffet brunch that’s one of the best Thai food values in the East Bay.",
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"description": "The Thai Temple in South Berkeley also offers a weekly Sunday buffet brunch that’s one of the best Thai food values in the East Bay.",
"title": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year | KQED",
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"headline": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>This article was updated on April 2, 2019.\u003c/i>\u003c/p>\n\u003cp>On a quiet residential street in South Berkeley, \u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">Wat Mongkolratanaram\u003c/a>, a Thai Buddhist Temple, is a splash of color on a street perfumed with pittosporum and citrus trees and wisteria dangling from the eaves of houses. Every morning you can find the monks outside sweeping up leaves and tidying the grounds.\u003c/p>\n\u003cfigure id=\"attachment_108850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4941-1920.jpg\" alt=\"Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple is a popular spot for Sunday brunch, and every April they hold a New Year’s celebration, called Songkran. The event features music and dance performed by the children of the community\u003cb>.\u003c/b>\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-108849\" style=\"font-weight: bold;background-color: transparent;color: #767676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4940-1920.jpg\" alt=\" Welcoming neighbors to the annual Songkran (New Year’s) Festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Welcoming neighbors to the annual Songkran (New Year’s) Festival.\u003c/p>\n\u003cfigure id=\"attachment_108865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5012-1920.jpg\" alt=\"Young musicians ready to perform.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Young musicians ready to perform. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Congregants of Wat Mongkolratanaram begin the Songkran celebration with a processional leading to the performance area.\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ANmCU-syCYE'\n title='//www.youtube.com/embed/ANmCU-syCYE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Children of the Thai Cultural Council perform a concert at Songkran.\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Mefs5WPiDdo'\n title='//www.youtube.com/embed/Mefs5WPiDdo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>During this celebration,\u003c/strong> and every Sunday throughout the year, the temple hosts an outdoor Sunday brunch. The system is a bit complicated, as they accept cash only, but require you to purchase tokens in exchange for food. Because the temple is a non-profit, this allows them to keep more of your donation to further the temple’s mission. Allow about $12 per person in tokens ($1 each) if you’d like to try more than one dish, but remember the portions are large, so sharing is also feasible. And don’t fear over-purchasing; if you have leftover tokens at the end of your meal, servers are happy to return cash for the unused tokens.\u003c/p>\n\u003cfigure id=\"attachment_108851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108851\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4944-1920.jpg\" alt=\"Buy your tokens at the counter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buy your tokens at the counter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4949-1920.jpg\" alt=\"Getting ready to spend some tokens at the Berkeley Thai Temple brunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Getting ready to spend some tokens at the Berkeley Thai Temple brunch. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food service is divided into two lines, vegetarian and meat, but you are welcome to sample both. Highlights of the meat menu include skin-on barbecued chicken, mild and sweet, served with white rice and sweet chili sauce. Sweet and sour fried fish is a good choice if you get in line early when the food is hot, but not so much after it has been sitting on the buffet for awhile. Perhaps the best dish, at least the one with the most heat is spicy basil chicken.\u003c/p>\n\u003cfigure id=\"attachment_108854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108854\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4961-1920.jpg\" alt=\"A mixture of spicy basil chicken, fried fish, and green beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mixture of spicy basil chicken, fried fish, and green beans. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108858\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4968-1920.jpg\" alt=\"Enjoying the kid-friendly barbecued chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying the kid-friendly barbecued chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the vegetarian dishes, the green papaya salad is one of the most popular. It’s very mild, but there are condiments that you can avail yourself of to take up the heat. Stir-fried green beans are the best vegetable side dish, served simply with mild chiles. Unless you order separate dishes, everything gets rather haphazardly piled up on one plate, something to consider if you’re sharing.\u003c/p>\n\u003cfigure id=\"attachment_108857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108857\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4965-1920.jpg\" alt=\"Green papaya salad.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green papaya salad. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108859\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4970-1920.jpg\" alt=\"Spicy chili sauce at the condiment bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy chili sauce at the condiment bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a separate line for beef noodle soup, with your choice of three thicknesses of noodles, laden with carrots, celery, cilantro and onion, in a rich, fragrant beef broth.\u003c/p>\n\u003cfigure id=\"attachment_108853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108853\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4954-1920.jpg\" alt=\"Beef noodle soup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef noodle soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Desserts are a strong suit. Mango with coconut custard and kanom krok, little rice-flour pancake rounds made to order in a variation of a waffle iron, are a big hit with kids.\u003c/p>\n\u003cfigure id=\"attachment_108856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108856\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4964-1920.jpg\" alt=\"Mango with coconut custard.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango with coconut custard. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108855\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4963-1920.jpg\" alt=\"Kanom krok, rice-flour pancakes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kanom krok, rice-flour pancakes. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All seating is outdoors and open to all, but tightly packed, another reason to plan to arrive on the early side of service hours.\u003c/p>\n\u003cfigure id=\"attachment_108864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5000-1920.jpg\" alt=\"The crowded seating area outside the temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crowded seating area outside the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re also invited to go inside the temple, provided you take your shoes off and leave them by the door.\u003c/p>\n\u003cfigure id=\"attachment_108860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108860\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4980-1920.jpg\" alt=\"Shoes outside the doors of the temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoes outside the doors of the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the small upstairs space is a gold altar and a money tree where community members can make donations to the temple. Monks sit in the corner in prayer or preparation for the ceremony.\u003c/p>\n\u003cfigure id=\"attachment_108861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4985-1920.jpg\" alt=\"Altar inside the Thai Temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Altar inside the Thai Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4987-1920.jpg\" alt=\"A money tree for collecting donations.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A money tree for collecting donations. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4988-1920.jpg\" alt=\"A monk preparing to welcome congregants to the Songkran festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A monk preparing to welcome congregants to the Songkran festival. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the Songkran celebration is a wonderful time to visit the temple, Sunday brunch throughout the year is a fun, kid-friendly, and inexpensive way to dive into Thai culture and enjoy some homemade cooking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wat Mongkolratanaram\u003c/strong>\u003c/a>\u003cbr>\n1911 Russell St. Berkeley, CA 94703 [\u003ca href=\"https://goo.gl/t7ma3O\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPh: (510) 849-3419\u003cbr>\nHours: Brunch every Sunday, 10am-1pm\u003cbr>\nPrice Range: $ (Small plates $5-$8)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thai-Temple-Brunch/128553380526321\" target=\"_blank\" rel=\"noopener\">Thai Temple Brunch\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farmsteads of the California Coast: New Book by Local Author Sarah Henry Digs Deep",
"title": "Farmsteads of the California Coast: New Book by Local Author Sarah Henry Digs Deep",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Know your farmer, know your food. \u003c/p>\n\u003cp>Sure, it sounds like another snappy bumper-sticker slogan. (In fact, the now-defunct \u003ca href=\"http://www.marinorganic.org/blog/\" target=\"_blank\">Marin Organic\u003c/a> distributed green stickers emblazoned with this phrase for years.) Simple as it sounds, it's not always an easy feat, but it's a concept that's at the heart of a current food-world movement towards greater transparency and accountability. More and more, we want to know who is growing our food, and how. Once it was enough to know that head of lettuce was organic; now, buyers' interests can touch on every aspect of sustainability, from transport miles to farmworkers' wages and living conditions. \u003c/p>\n\u003cfigure id=\"attachment_108777\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-400x514.jpg\" alt=\"Farmsteads of the California Coast\" width=\"400\" height=\"514\" class=\"size-thumbnail wp-image-108777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-400x514.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-800x1027.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-768x986.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-1440x1849.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-1180x1515.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-960x1233.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Farmsteads of the California Coast by Sarah Henry. \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here in the Bay Area, we're lucky to live where nearly anything can grow, in a climate mild enough to support year-round productivity. As densely populated as this slice of California can feel, we're nonetheless at the heart of an agriculturally famous region. Drive north or south for less than a hour and you can find unique small farms, dairies, ranches, orchards, and more, all making and selling their products on site. \u003c/p>\n\u003cp>These farmstead operations, typically relying on direct customer sales through roadside farm stands and CSAs, are the subject of local writer Sarah Henry's new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0990537072/kqedorg-20\">Farmsteads of the California Coast\u003c/a>. In it, she explores the stories of a dozen operations in coastal locations from Mendocino to Santa Barbara county. The Australian-born Henry now lives in the East Bay, where she's written for the San Francisco Chronicle, AFAR, Edible East Bay, Edible San Francisco, and Edible Marin and Wine Country. (She's also been a \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarahhenry/\">contributor\u003c/a> to Bay Area Bites.) More than half of the operations profiled in the book are a scenic drive from San Francisco, from the Hog Island Oyster Company in Marshall and Gospel Flat Farm in Bolinas to Pie Ranch and Swanton Berry Farm in Pescadero. While looking to cover a diversity of places and products, Henry did choose farms by geographical proximity, so readers could visit two or three places mentioned on a single visit. \u003c/p>\n\u003cfigure id=\"attachment_108779\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/sarahheadshot1920--400x571.jpg\" alt=\"Author Sarah Henry\" width=\"400\" height=\"571\" class=\"size-thumbnail wp-image-108779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--400x571.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--800x1143.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--768x1097.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--1440x2057.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--1180x1685.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--960x1371.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Author Sarah Henry \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've read the produce signs at Bi-Rite Market, or cruised the cheese display at Rainbow Grocery, you'll recognize the names of the farms and dairies in this book. And if you've scrolled through the purveyors listed on many a Bay Area restaurant menu, you'll definitely feel like you're meeting some old friends, or finally putting faces on familiar names, thanks to Berkeley photographer Erin Scott's appealing photographs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here is Bob Cannard, the king of weeds, whose vibrant lettuces are a favorite of Alice Waters and a staple on the menu at Chez Panisse. Turn a page and here are the sweet goats of Harley Farm, whose milk is turned into flower-decked rounds of fresh goat cheese, almost too pretty to eat. Here's Jim Cochran of Swanton Berry Farm, smiling in a plaid shirt as red as his strawberries, the first man to grow organic strawberries commercially in California, then the first to sign a contract with the United Farm Workers, giving his pickers union benefits like health insurance and fair wages. \u003c/p>\n\u003cp>Some, like Cochran, have been farming for decades, transitioning over the years from conventional to organic growing methods. Others, like Andrew Zlot of Double 8 Dairy, had lucrative careers elsewhere, finding their way to animal husbandry or cheesemaking later in life. Second generation farmers Mickey Murch (Gospel Flat Farm) and Karen Bates (The Apple Farm) took over and reshaped the farming operations their parents had started. \u003c/p>\n\u003cfigure id=\"attachment_108780\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166.jpg\" alt=\"The Apple Farm\" width=\"800\" height=\"1021\" class=\"size-full wp-image-108780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166-400x511.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166-768x980.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Apple Farm \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a longtime journalist, Henry knows how to tell a story, and while she keeps the emphasis positive, she does touch, albeit lightly, on some of the challenges of small-scale farming and rural living--the isolation, the lack of privacy in small-town life, the narrow profit margins and the unrelenting day-in-day-out-ness of raising animals and tending the land. Each chapter also tries to address a larger issue of sustainability, whether it's the ocean and bay stewardship of the oyster farmers at Hog Island, or the layered agriculture practiced by Good Land Organics, where avocado trees shade coffee plants. \u003c/p>\n\u003cfigure id=\"attachment_108778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920.jpg\" alt=\"Hog Island Oyster Company\" width=\"1920\" height=\"2585\" class=\"size-full wp-image-108778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-400x539.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-800x1077.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-768x1034.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-1440x1939.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-1180x1589.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-960x1293.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island Oyster Company \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Henry was familiar with many of the farmers before she began the book, going to the farms, and walking the land with those responsible for it, was eye-opening. \"I learned something from each of them--a farming practice, a sacrifice they'd had to make to keep going, a time they almost didn't make it,\" she told Bay Area Bites. \"Every story came with some kind of caveat,\" the biggest, of course, being California's drastic (and certainly not yet erased) drought, along with the pressure of ongoing, escalating climate change. \u003c/p>\n\u003cp>Still, this is an aspirational book, and no matter what the farmers say, Scott's photographs make life on a small farm look blissfully, deliciously idyllic, so much so that the cover really should come with a warning label: Farm Life More Difficult Than It May Appear. \u003c/p>\n\u003cp>But for those of us who just want to visit the farming life, Farmsteads is a prettily dirt-stained reminder of the undeniable beauty of our slice of the north-central California coast, and a tribute to the dedication of those who make it grow. \"I hope the book will give people a deeper understanding of what goes into growing our food. With all the emphasis on chefs and restaurants, sometimes the farmers get overlooked,\" said Henry. \"I hope this will help people take a different attitude towards food waste, after knowing the kind of work it takes, and feel a greater connection to their food.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Meet the author and photographer, get a signed book, and sample treats from the featured farms at two upcoming free events: Sunday, April 24, 2pm, Gospel Flat Farm, 208 Olema Bolinas Road, Bolinas; and Saturday, April 30, 3-4pm; Omnivore Books, 3885 Cesar Chavez St, San Francisco.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"excerpt": "Farmsteads of the California Coast, a new book by local author Sarah Henry and photographer Erin Scott, makes small-scale farming look blissfully idyllic. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Know your farmer, know your food. \u003c/p>\n\u003cp>Sure, it sounds like another snappy bumper-sticker slogan. (In fact, the now-defunct \u003ca href=\"http://www.marinorganic.org/blog/\" target=\"_blank\">Marin Organic\u003c/a> distributed green stickers emblazoned with this phrase for years.) Simple as it sounds, it's not always an easy feat, but it's a concept that's at the heart of a current food-world movement towards greater transparency and accountability. More and more, we want to know who is growing our food, and how. Once it was enough to know that head of lettuce was organic; now, buyers' interests can touch on every aspect of sustainability, from transport miles to farmworkers' wages and living conditions. \u003c/p>\n\u003cfigure id=\"attachment_108777\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-400x514.jpg\" alt=\"Farmsteads of the California Coast\" width=\"400\" height=\"514\" class=\"size-thumbnail wp-image-108777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-400x514.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-800x1027.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-768x986.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-1440x1849.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-1180x1515.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-960x1233.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Farmsteads of the California Coast by Sarah Henry. \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here in the Bay Area, we're lucky to live where nearly anything can grow, in a climate mild enough to support year-round productivity. As densely populated as this slice of California can feel, we're nonetheless at the heart of an agriculturally famous region. Drive north or south for less than a hour and you can find unique small farms, dairies, ranches, orchards, and more, all making and selling their products on site. \u003c/p>\n\u003cp>These farmstead operations, typically relying on direct customer sales through roadside farm stands and CSAs, are the subject of local writer Sarah Henry's new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0990537072/kqedorg-20\">Farmsteads of the California Coast\u003c/a>. In it, she explores the stories of a dozen operations in coastal locations from Mendocino to Santa Barbara county. The Australian-born Henry now lives in the East Bay, where she's written for the San Francisco Chronicle, AFAR, Edible East Bay, Edible San Francisco, and Edible Marin and Wine Country. (She's also been a \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarahhenry/\">contributor\u003c/a> to Bay Area Bites.) More than half of the operations profiled in the book are a scenic drive from San Francisco, from the Hog Island Oyster Company in Marshall and Gospel Flat Farm in Bolinas to Pie Ranch and Swanton Berry Farm in Pescadero. While looking to cover a diversity of places and products, Henry did choose farms by geographical proximity, so readers could visit two or three places mentioned on a single visit. \u003c/p>\n\u003cfigure id=\"attachment_108779\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/sarahheadshot1920--400x571.jpg\" alt=\"Author Sarah Henry\" width=\"400\" height=\"571\" class=\"size-thumbnail wp-image-108779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--400x571.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--800x1143.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--768x1097.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--1440x2057.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--1180x1685.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--960x1371.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Author Sarah Henry \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've read the produce signs at Bi-Rite Market, or cruised the cheese display at Rainbow Grocery, you'll recognize the names of the farms and dairies in this book. And if you've scrolled through the purveyors listed on many a Bay Area restaurant menu, you'll definitely feel like you're meeting some old friends, or finally putting faces on familiar names, thanks to Berkeley photographer Erin Scott's appealing photographs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here is Bob Cannard, the king of weeds, whose vibrant lettuces are a favorite of Alice Waters and a staple on the menu at Chez Panisse. Turn a page and here are the sweet goats of Harley Farm, whose milk is turned into flower-decked rounds of fresh goat cheese, almost too pretty to eat. Here's Jim Cochran of Swanton Berry Farm, smiling in a plaid shirt as red as his strawberries, the first man to grow organic strawberries commercially in California, then the first to sign a contract with the United Farm Workers, giving his pickers union benefits like health insurance and fair wages. \u003c/p>\n\u003cp>Some, like Cochran, have been farming for decades, transitioning over the years from conventional to organic growing methods. Others, like Andrew Zlot of Double 8 Dairy, had lucrative careers elsewhere, finding their way to animal husbandry or cheesemaking later in life. Second generation farmers Mickey Murch (Gospel Flat Farm) and Karen Bates (The Apple Farm) took over and reshaped the farming operations their parents had started. \u003c/p>\n\u003cfigure id=\"attachment_108780\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166.jpg\" alt=\"The Apple Farm\" width=\"800\" height=\"1021\" class=\"size-full wp-image-108780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166-400x511.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166-768x980.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Apple Farm \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a longtime journalist, Henry knows how to tell a story, and while she keeps the emphasis positive, she does touch, albeit lightly, on some of the challenges of small-scale farming and rural living--the isolation, the lack of privacy in small-town life, the narrow profit margins and the unrelenting day-in-day-out-ness of raising animals and tending the land. Each chapter also tries to address a larger issue of sustainability, whether it's the ocean and bay stewardship of the oyster farmers at Hog Island, or the layered agriculture practiced by Good Land Organics, where avocado trees shade coffee plants. \u003c/p>\n\u003cfigure id=\"attachment_108778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920.jpg\" alt=\"Hog Island Oyster Company\" width=\"1920\" height=\"2585\" class=\"size-full wp-image-108778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-400x539.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-800x1077.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-768x1034.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-1440x1939.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-1180x1589.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-960x1293.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island Oyster Company \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Henry was familiar with many of the farmers before she began the book, going to the farms, and walking the land with those responsible for it, was eye-opening. \"I learned something from each of them--a farming practice, a sacrifice they'd had to make to keep going, a time they almost didn't make it,\" she told Bay Area Bites. \"Every story came with some kind of caveat,\" the biggest, of course, being California's drastic (and certainly not yet erased) drought, along with the pressure of ongoing, escalating climate change. \u003c/p>\n\u003cp>Still, this is an aspirational book, and no matter what the farmers say, Scott's photographs make life on a small farm look blissfully, deliciously idyllic, so much so that the cover really should come with a warning label: Farm Life More Difficult Than It May Appear. \u003c/p>\n\u003cp>But for those of us who just want to visit the farming life, Farmsteads is a prettily dirt-stained reminder of the undeniable beauty of our slice of the north-central California coast, and a tribute to the dedication of those who make it grow. \"I hope the book will give people a deeper understanding of what goes into growing our food. With all the emphasis on chefs and restaurants, sometimes the farmers get overlooked,\" said Henry. \"I hope this will help people take a different attitude towards food waste, after knowing the kind of work it takes, and feel a greater connection to their food.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Meet the author and photographer, get a signed book, and sample treats from the featured farms at two upcoming free events: Sunday, April 24, 2pm, Gospel Flat Farm, 208 Olema Bolinas Road, Bolinas; and Saturday, April 30, 3-4pm; Omnivore Books, 3885 Cesar Chavez St, San Francisco.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pie Ranch Sells Food for Thought at Highway One Non-Profit Farm Stand",
"title": "Pie Ranch Sells Food for Thought at Highway One Non-Profit Farm Stand",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While driving along the coast on Highway One between San Francisco and Santa Cruz, you may notice signs for pie and coffee popping up around Pescadero and Año Nuevo State Park. These hand-painted clapboards belong to the aptly named \u003ca href=\"http://www.pieranch.org\" target=\"_blank\">Pie Ranch\u003c/a>.\u003c/p>\n\u003cp>However, pie and coffee enthusiasts should know that Pie Ranch was actually \u003ca href=\"http://www.pieranch.org/history.html\" target=\"_blank\">named\u003c/a> by the founding partners: Nancy Vail, Jered Lawson, and Karen Heislerfor for the pie slice-shaped land it fills; and that the coffee for sale at its farm stand is primarily in the form of whole organic beans. \u003c/p>\n\u003cp>So, why the signs? “We hope that people will stop at Pie Ranch for a sweet treat, but leave with a lot of food for thought,” said Pie Ranch staffer Simone Albuquerque. We all have our own pie memories, however as a non-profit, \u003ca href=\"http://www.pieranch.org/who-we-are.html\" target=\"_blank\">Pie Ranch offers new connections\u003c/a> as it strives to create a healthier food system through youth education, farmer training and regional partnerships.\u003c/p>\n\u003cfigure id=\"attachment_108455\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108455\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8212.jpg\" alt=\"Carrots and lemons at Pie Ranch's farm stand\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Carrots and lemons at Pie Ranch's farm stand. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stepping into Pie Ranch’s farm stand is like walking through an interactive food justice exhibit where colorful produce and bucolic pies and pastries are presented alongside facts about farm labor, books about organic farming and the Black Lives Matter movement, and a map of the Bay Area’s indigenous tribes.\u003c/p>\n\u003cp>Pie Ranch also has off the charts rustic charm with hand-lettered signs, gingham table cloths and the coast’s unbeatable scenery. Children may find the small upright piano among a treasure trove of toys inside the farm stand. With seating both inside and outside, day-trippers are encouraged to linger.\u003c/p>\n\u003cfigure id=\"attachment_108460\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8215.jpg\" alt=\"Pie Ranch's whole wheat flour is an heirloom variety from Northern India called Jammu. It is grown and milled on site. \" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Pie Ranch's whole wheat flour is an heirloom variety from Northern India called Jammu. It is grown and milled on site. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For locals, Pie Ranch hosts a family-friendly \u003ca href=\"http://www.pieranch.org/work-day---barn-dance.html\" target=\"_blank\">work day\u003c/a> every third Saturday of the month where anyone with work boots and gloves can dig into farm life and help the farmers with their harvest. The next work day is on April 16 starting at 2pm. Volunteers can then opt into a tour of the farm and a potluck dinner followed by alcohol-free live music and dancing that goes well into the evening.\u003c/p>\n\u003cfigure id=\"attachment_108468\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_9468.jpg\" alt=\"Strawberries at Pie Ranch's farm stand\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Strawberries at Pie Ranch's farm stand \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Strawberry season has begun and Pie Ranch is lucky to have an early crop this year. “Especially at the beginning of the season, to me there's nothing better than the unadulterated taste of fresh strawberries,” said Pie Ranch Chef Educator David Stockhausen, “The first flush of the season is so often the best; the perfume and perfect balance of sweet and tart makes it such a natural treat all on its own.”\u003c/p>\n\u003cfigure id=\"attachment_108457\" class=\"wp-caption aligncenter\" style=\"max-width: 2832px\">\u003cimg class=\"size-full wp-image-108457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_9463.jpg\" alt=\"A strawberry pie made by Santa Cruz's Companion Bakeshop using Pie Ranch ingredients\" width=\"2832\" height=\"4256\">\u003cfigcaption class=\"wp-caption-text\">A strawberry pie made by Santa Cruz's Companion Bakeshop using Pie Ranch ingredients. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stockhausen recommends dipping Pie Ranch strawberries in freshly whipped cream. “For a good dessert at a dinner party or a brunch shared plate, you really can't go wrong with a heap of fresh berries and cream. It's a communal, easy way to celebrate the season,” said Stockhausen. Here is his recipe:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Whip or whisk 1 cup ice-cold heavy cream, 2 TB of real maple syrup, and 1 tsp of an extract of your choice in a cold glass bowl (or stand mixer) until stiff peaks form. Vanilla is a classic flavoring, but I like spearmint, anise, or even rosemary flavor to go along with strawberries. It's counter-intuitive, but rosemary and strawberries are good flavor friends. Adding just a little rosemary extract (1 tsp) or finely minced fresh rosemary (1tsp+) sprigs to your whipped cream brings everything to the next level.\"\u003c/p>\n\u003cp>https://www.instagram.com/p/BDpLKbXjbmQ/?taken-by=pie_ranch\u003c/p>\n\u003cp>During \u003ca href=\"http://saf-unite.org/content/what-farmworker-awareness-week\" target=\"_blank\">National Farmworker Awareness Week\u003c/a> from March 24-31, students from Oceana High School worked with the farmers and educators at Pie Ranch to create their own strawberry pies using heirloom wheat, milk, eggs, and fruit from the farm. In a social media post, Pie Ranch related the lessons from their food justice workshops to a favorite quote from activist Winona LaDuke, \"We don't want a bigger piece of the pie. We want a different pie.”\u003c/p>\n\u003cp>Pie Ranch partners with high schools in Pescadero, Pacifica and San Francisco and offers youth programs to students all over the Bay Area. Pie Ranch aims not only to educate students about food systems, but to give them the tools to become food justice influencers in their own communities.\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/24176600?title=0&byline=0&portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>Farmer apprentices, Kase Wheatley, 25, and Veronica Mazariegos, 28, both cite their interactions with these teenagers as some of the most rewarding experiences they have had at Pie Ranch. Wheatley studied food systems at UC Davis and draws inspiration from science-fiction that explores the future of agro-ecological issues. Mazariegos comes to Pie Ranch by way of her experience working with farmers in Togo with the Peace Corps.\u003c/p>\n\u003cfigure id=\"attachment_108456\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8269.jpg\" alt=\"Pie Ranch is named after the pie slice shaped land it fills\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Pie Ranch is named after the pie slice shaped land it fills. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But you don’t need to be a student or an apprentice to get a Pie Ranch education. Anyone can sign up for Pie Ranch’s annual \u003ca href=\"http://www.pieranch.org/cooking-classes.html\" target=\"_blank\">culinary series\u003c/a>, which kicks off on June 18 with a dumpling workshop led by Pie Ranch staffer and professional baker Jen Chen. Other workshops will explore the intersection of culture and foods like tortillas, pizza and jam.\u003c/p>\n\u003cp>Pie Ranch has a deep commitment to the land and community it cultivates. The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.”\u003c/p>\n\u003cfigure id=\"attachment_108459\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8266.jpg\" alt=\"The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.” \" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.” \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for a traditional roadside dining experience on Highway One, stop in Davenport at the Roadhouse or Whale City. But if you’re more interested in food for thought, don’t let Pie Ranch’s interpretation of coffee and pie pass you by.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.pieranch.org\" target=\"_blank\">\u003cstrong>Pie Ranch\u003c/strong>\u003c/a>\u003cbr>\n2080 Cabrillo Hwy [\u003ca href=\"https://goo.gl/AC951P\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPescadero, CA 94060\u003cbr>\nPh: (650) 879-9281\u003cbr>\nHours: Mon-Fri, 12-5pm; Sat-Sun, 10-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pie-Ranch-69605960279/\" target=\"_blank\">Pie Ranch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pieranch\" target=\"_blank\">@pieranch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pie_ranch/\" target=\"_blank\">@pie_ranch\u003c/a>\u003cbr>\nPrice Range: $-$$ ($5-$25 pies)\u003c/p>\n\n",
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"excerpt": "Pie Ranch in Pescadero is a farm stand offering fresh pie and organic coffee along with a side of food justice and education. Their next family-friendly event is on April 16.",
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"description": "Pie Ranch in Pescadero is a farm stand offering fresh pie and organic coffee along with a side of food justice and education. Their next family-friendly event is on April 16.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While driving along the coast on Highway One between San Francisco and Santa Cruz, you may notice signs for pie and coffee popping up around Pescadero and Año Nuevo State Park. These hand-painted clapboards belong to the aptly named \u003ca href=\"http://www.pieranch.org\" target=\"_blank\">Pie Ranch\u003c/a>.\u003c/p>\n\u003cp>However, pie and coffee enthusiasts should know that Pie Ranch was actually \u003ca href=\"http://www.pieranch.org/history.html\" target=\"_blank\">named\u003c/a> by the founding partners: Nancy Vail, Jered Lawson, and Karen Heislerfor for the pie slice-shaped land it fills; and that the coffee for sale at its farm stand is primarily in the form of whole organic beans. \u003c/p>\n\u003cp>So, why the signs? “We hope that people will stop at Pie Ranch for a sweet treat, but leave with a lot of food for thought,” said Pie Ranch staffer Simone Albuquerque. We all have our own pie memories, however as a non-profit, \u003ca href=\"http://www.pieranch.org/who-we-are.html\" target=\"_blank\">Pie Ranch offers new connections\u003c/a> as it strives to create a healthier food system through youth education, farmer training and regional partnerships.\u003c/p>\n\u003cfigure id=\"attachment_108455\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108455\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8212.jpg\" alt=\"Carrots and lemons at Pie Ranch's farm stand\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Carrots and lemons at Pie Ranch's farm stand. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stepping into Pie Ranch’s farm stand is like walking through an interactive food justice exhibit where colorful produce and bucolic pies and pastries are presented alongside facts about farm labor, books about organic farming and the Black Lives Matter movement, and a map of the Bay Area’s indigenous tribes.\u003c/p>\n\u003cp>Pie Ranch also has off the charts rustic charm with hand-lettered signs, gingham table cloths and the coast’s unbeatable scenery. Children may find the small upright piano among a treasure trove of toys inside the farm stand. With seating both inside and outside, day-trippers are encouraged to linger.\u003c/p>\n\u003cfigure id=\"attachment_108460\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8215.jpg\" alt=\"Pie Ranch's whole wheat flour is an heirloom variety from Northern India called Jammu. It is grown and milled on site. \" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Pie Ranch's whole wheat flour is an heirloom variety from Northern India called Jammu. It is grown and milled on site. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For locals, Pie Ranch hosts a family-friendly \u003ca href=\"http://www.pieranch.org/work-day---barn-dance.html\" target=\"_blank\">work day\u003c/a> every third Saturday of the month where anyone with work boots and gloves can dig into farm life and help the farmers with their harvest. The next work day is on April 16 starting at 2pm. Volunteers can then opt into a tour of the farm and a potluck dinner followed by alcohol-free live music and dancing that goes well into the evening.\u003c/p>\n\u003cfigure id=\"attachment_108468\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_9468.jpg\" alt=\"Strawberries at Pie Ranch's farm stand\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Strawberries at Pie Ranch's farm stand \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Strawberry season has begun and Pie Ranch is lucky to have an early crop this year. “Especially at the beginning of the season, to me there's nothing better than the unadulterated taste of fresh strawberries,” said Pie Ranch Chef Educator David Stockhausen, “The first flush of the season is so often the best; the perfume and perfect balance of sweet and tart makes it such a natural treat all on its own.”\u003c/p>\n\u003cfigure id=\"attachment_108457\" class=\"wp-caption aligncenter\" style=\"max-width: 2832px\">\u003cimg class=\"size-full wp-image-108457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_9463.jpg\" alt=\"A strawberry pie made by Santa Cruz's Companion Bakeshop using Pie Ranch ingredients\" width=\"2832\" height=\"4256\">\u003cfigcaption class=\"wp-caption-text\">A strawberry pie made by Santa Cruz's Companion Bakeshop using Pie Ranch ingredients. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stockhausen recommends dipping Pie Ranch strawberries in freshly whipped cream. “For a good dessert at a dinner party or a brunch shared plate, you really can't go wrong with a heap of fresh berries and cream. It's a communal, easy way to celebrate the season,” said Stockhausen. Here is his recipe:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Whip or whisk 1 cup ice-cold heavy cream, 2 TB of real maple syrup, and 1 tsp of an extract of your choice in a cold glass bowl (or stand mixer) until stiff peaks form. Vanilla is a classic flavoring, but I like spearmint, anise, or even rosemary flavor to go along with strawberries. It's counter-intuitive, but rosemary and strawberries are good flavor friends. Adding just a little rosemary extract (1 tsp) or finely minced fresh rosemary (1tsp+) sprigs to your whipped cream brings everything to the next level.\"\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>During \u003ca href=\"http://saf-unite.org/content/what-farmworker-awareness-week\" target=\"_blank\">National Farmworker Awareness Week\u003c/a> from March 24-31, students from Oceana High School worked with the farmers and educators at Pie Ranch to create their own strawberry pies using heirloom wheat, milk, eggs, and fruit from the farm. In a social media post, Pie Ranch related the lessons from their food justice workshops to a favorite quote from activist Winona LaDuke, \"We don't want a bigger piece of the pie. We want a different pie.”\u003c/p>\n\u003cp>Pie Ranch partners with high schools in Pescadero, Pacifica and San Francisco and offers youth programs to students all over the Bay Area. Pie Ranch aims not only to educate students about food systems, but to give them the tools to become food justice influencers in their own communities.\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/24176600?title=0&byline=0&portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>Farmer apprentices, Kase Wheatley, 25, and Veronica Mazariegos, 28, both cite their interactions with these teenagers as some of the most rewarding experiences they have had at Pie Ranch. Wheatley studied food systems at UC Davis and draws inspiration from science-fiction that explores the future of agro-ecological issues. Mazariegos comes to Pie Ranch by way of her experience working with farmers in Togo with the Peace Corps.\u003c/p>\n\u003cfigure id=\"attachment_108456\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8269.jpg\" alt=\"Pie Ranch is named after the pie slice shaped land it fills\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Pie Ranch is named after the pie slice shaped land it fills. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But you don’t need to be a student or an apprentice to get a Pie Ranch education. Anyone can sign up for Pie Ranch’s annual \u003ca href=\"http://www.pieranch.org/cooking-classes.html\" target=\"_blank\">culinary series\u003c/a>, which kicks off on June 18 with a dumpling workshop led by Pie Ranch staffer and professional baker Jen Chen. Other workshops will explore the intersection of culture and foods like tortillas, pizza and jam.\u003c/p>\n\u003cp>Pie Ranch has a deep commitment to the land and community it cultivates. The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.”\u003c/p>\n\u003cfigure id=\"attachment_108459\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8266.jpg\" alt=\"The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.” \" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.” \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for a traditional roadside dining experience on Highway One, stop in Davenport at the Roadhouse or Whale City. But if you’re more interested in food for thought, don’t let Pie Ranch’s interpretation of coffee and pie pass you by.\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.pieranch.org\" target=\"_blank\">\u003cstrong>Pie Ranch\u003c/strong>\u003c/a>\u003cbr>\n2080 Cabrillo Hwy [\u003ca href=\"https://goo.gl/AC951P\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPescadero, CA 94060\u003cbr>\nPh: (650) 879-9281\u003cbr>\nHours: Mon-Fri, 12-5pm; Sat-Sun, 10-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pie-Ranch-69605960279/\" target=\"_blank\">Pie Ranch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pieranch\" target=\"_blank\">@pieranch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pie_ranch/\" target=\"_blank\">@pie_ranch\u003c/a>\u003cbr>\nPrice Range: $-$$ ($5-$25 pies)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hunting and Fishing at the SF Green Film Festival",
"title": "Hunting and Fishing at the SF Green Film Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>How does the food we eat end up on our plates? Decades in to an increasingly active and aware food movement, this question still yields perplexing and complicated responses. For we carnivores, the answers also involve facing — or in many cases consciously avoiding — the hard realities of animal life within the meat industry. Two documentaries at this year’s San Francisco Green Film Festival peer into the complex and surprisingly emotional worlds of hunting and fishing. \u003c/p>\n\u003cp>In Vanessa Lemaire’s \u003cem>An Acquired Taste\u003c/em> (World Premiere, Saturday, April 16, 3:30pm, Roxie Theater, SF), three teens tackle the issue of how the meat they crave comes to the table. Lemaire follows 12-year-old Nicholas and 13-year-old Alex through a one-year hunting program based in the Santa Cruz mountains. Meanwhile in Colorado, 13-year-old Ashlie has also developed the desire to hunt and goes through a similar, though notably less hippie, program teaching hunting and tracking skills to youngsters. \u003c/p>\n\u003cp>https://youtu.be/4t4NYMjxLi8\u003c/p>\n\u003cp>The documentary is decidedly ambiguous. It is interesting to sit quietly beside the kids as they willingly struggle with the complicated issue of taking life to sustain life — in the midst of the fraught transition from child to teen. Meanwhile, their parents wrestle with complicated reactions to their children’s quest for a kind of knowledge none are equipped to provide, much less guide. There are moments of genuine uneasiness caused by this seemingly spontaneous desire to learn to kill. None of the parents are hunters, so they try not to communicate their fears, which are mostly about safety. But there is a deep, almost subconscious undertone in the film that feels informed by school shootings and an increasingly incoherent national debate about gun violence. This issue remains largely unspoken by the parents, though one of the kids addresses it head-on. Considering how much we depend on killing for our food, this concern seems irrational next to the kids’ genuine desire for knowledge and experience. \u003c/p>\n\u003cfigure id=\"attachment_108445\" class=\"wp-caption aligncenter\" style=\"max-width: 1912px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi.jpg\" alt=\"Still from An Acquired Taste\" width=\"1912\" height=\"1083\" class=\"size-full wp-image-108445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi.jpg 1912w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-400x227.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-1440x816.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-1180x668.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-960x544.jpg 960w\" sizes=\"(max-width: 1912px) 100vw, 1912px\">\u003cfigcaption class=\"wp-caption-text\">Still from An Acquired Taste\u003c/figcaption>\u003c/figure>\n\u003cp>Our culture has trivialized rites of passage, relegating them to superficial rituals that test neither skill nor fortitude. The film is a chronicle of three teens who face this void and choose to test themselves. No matter how you feel about hunting or even about eating meat, you cannot help but rejoice when, after months of study, the kids win their hunting licenses. It is a gift to witness the play of conflicting emotions that break over the kids’ faces when they finally succeed at killing. “\u003cem>An Acquired Taste\u003c/em>” is a pretty apt title for this film as an experience, given how many subtly intertwined ideas surround hunting in today’s pre-packaged world. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ditto the use and abuse of the ocean’s resources. Just as it is difficult to know the lives of the animals we eat, it is also increasingly hard — in a global seafood market — to understand the nature of the catch. \u003c/p>\n\u003cfigure id=\"attachment_108442\" class=\"wp-caption aligncenter\" style=\"max-width: 818px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4.jpg\" alt=\"Still from Of the Sea\" width=\"818\" height=\"460\" class=\"size-full wp-image-108442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4.jpg 818w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-768x432.jpg 768w\" sizes=\"(max-width: 818px) 100vw, 818px\">\u003cfigcaption class=\"wp-caption-text\">Harvesting sea urchin; still from Of the Sea\u003c/figcaption>\u003c/figure>\n\u003cp>Mischa Hedges’ 2015 documentary \u003cem>Of the Sea\u003c/em> (Sunday, April 17, 3pm, Roxie Theater, SF) is an in-depth exploration of the Bay Area’s fisheries and the people who work harvesting and protecting them. The film is lush with gorgeous photography and beautiful (if repetitive) graphics. It’s chock full of facts and figures about the nature and state of health of northern California fish populations, with intimate portraits of a handful of local fishermen who mine and manage the abundant resources of the coast. \u003c/p>\n\u003cp>https://youtu.be/daf41l55_18\u003c/p>\n\u003cp>In the course of ninety minutes, we learn the ins and outs of fishing for Black Cod and King Salmon, crabbing, netting squid and harvesting sea urchin. The fact that fishing is not an easy way to make a living is on abundant display. According to the film, the number of fishing vessels in California has declined from over 6,900 in 1981 to just 1,800 today, which is a pretty good illustration of the state’s boom and bust ethos at work. It’s nice to see that the gold rush mentality seems to be a thing of the past, at least where the fisheries are concerned. According to the film, after years of struggle, California has adopted much more sustainable models for managing the coast. (What happens in international waters is only very briefly discussed.) \u003c/p>\n\u003cp>However, given the intricacies of a global fish market, it is fascinating to learn just how convoluted the journey of fish to plate has become. Other populations, whose diets are richer in seafood products than our own, often have a better appreciation for subtleties of taste that are lost on the American palate, and will therefore pay higher prices for the wild things we pull from our own local waters. Additionally, given America’s propensity for sending jobs overseas, we now lack the infrastructure to efficiently process much of the fish we catch, so some end up frozen, taking unnecessary journeys across the ocean just to be cut into pieces, refrozen and sent back to us! \u003c/p>\n\u003cp>Anyone paying attention will understand the benefits and the distortions of globalism on the food that arrives on our plates. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The 6th Annual San Francisco Green Film Festival runs Thursday, April 14 through Wednesday, April 20, 2016 at various Bay Area locations. For more information, visit \u003ca href=\"http://www.greenfilmfest.org/festival\" target=\"_blank\">greenfilmfest.org\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Two documentaries at this year’s San Francisco Green Film Festival peer into the complex and surprisingly emotional worlds of hunting and fishing. The festival runs April 14 - 20. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>How does the food we eat end up on our plates? Decades in to an increasingly active and aware food movement, this question still yields perplexing and complicated responses. For we carnivores, the answers also involve facing — or in many cases consciously avoiding — the hard realities of animal life within the meat industry. Two documentaries at this year’s San Francisco Green Film Festival peer into the complex and surprisingly emotional worlds of hunting and fishing. \u003c/p>\n\u003cp>In Vanessa Lemaire’s \u003cem>An Acquired Taste\u003c/em> (World Premiere, Saturday, April 16, 3:30pm, Roxie Theater, SF), three teens tackle the issue of how the meat they crave comes to the table. Lemaire follows 12-year-old Nicholas and 13-year-old Alex through a one-year hunting program based in the Santa Cruz mountains. Meanwhile in Colorado, 13-year-old Ashlie has also developed the desire to hunt and goes through a similar, though notably less hippie, program teaching hunting and tracking skills to youngsters. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/4t4NYMjxLi8'\n title='//www.youtube.com/embed/4t4NYMjxLi8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The documentary is decidedly ambiguous. It is interesting to sit quietly beside the kids as they willingly struggle with the complicated issue of taking life to sustain life — in the midst of the fraught transition from child to teen. Meanwhile, their parents wrestle with complicated reactions to their children’s quest for a kind of knowledge none are equipped to provide, much less guide. There are moments of genuine uneasiness caused by this seemingly spontaneous desire to learn to kill. None of the parents are hunters, so they try not to communicate their fears, which are mostly about safety. But there is a deep, almost subconscious undertone in the film that feels informed by school shootings and an increasingly incoherent national debate about gun violence. This issue remains largely unspoken by the parents, though one of the kids addresses it head-on. Considering how much we depend on killing for our food, this concern seems irrational next to the kids’ genuine desire for knowledge and experience. \u003c/p>\n\u003cfigure id=\"attachment_108445\" class=\"wp-caption aligncenter\" style=\"max-width: 1912px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi.jpg\" alt=\"Still from An Acquired Taste\" width=\"1912\" height=\"1083\" class=\"size-full wp-image-108445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi.jpg 1912w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-400x227.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-1440x816.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-1180x668.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/An-Acquired-Taste-Still1-300dpi-960x544.jpg 960w\" sizes=\"(max-width: 1912px) 100vw, 1912px\">\u003cfigcaption class=\"wp-caption-text\">Still from An Acquired Taste\u003c/figcaption>\u003c/figure>\n\u003cp>Our culture has trivialized rites of passage, relegating them to superficial rituals that test neither skill nor fortitude. The film is a chronicle of three teens who face this void and choose to test themselves. No matter how you feel about hunting or even about eating meat, you cannot help but rejoice when, after months of study, the kids win their hunting licenses. It is a gift to witness the play of conflicting emotions that break over the kids’ faces when they finally succeed at killing. “\u003cem>An Acquired Taste\u003c/em>” is a pretty apt title for this film as an experience, given how many subtly intertwined ideas surround hunting in today’s pre-packaged world. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ditto the use and abuse of the ocean’s resources. Just as it is difficult to know the lives of the animals we eat, it is also increasingly hard — in a global seafood market — to understand the nature of the catch. \u003c/p>\n\u003cfigure id=\"attachment_108442\" class=\"wp-caption aligncenter\" style=\"max-width: 818px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4.jpg\" alt=\"Still from Of the Sea\" width=\"818\" height=\"460\" class=\"size-full wp-image-108442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4.jpg 818w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/OF-THE-SEA-promo-still-4-768x432.jpg 768w\" sizes=\"(max-width: 818px) 100vw, 818px\">\u003cfigcaption class=\"wp-caption-text\">Harvesting sea urchin; still from Of the Sea\u003c/figcaption>\u003c/figure>\n\u003cp>Mischa Hedges’ 2015 documentary \u003cem>Of the Sea\u003c/em> (Sunday, April 17, 3pm, Roxie Theater, SF) is an in-depth exploration of the Bay Area’s fisheries and the people who work harvesting and protecting them. The film is lush with gorgeous photography and beautiful (if repetitive) graphics. It’s chock full of facts and figures about the nature and state of health of northern California fish populations, with intimate portraits of a handful of local fishermen who mine and manage the abundant resources of the coast. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/daf41l55_18'\n title='//www.youtube.com/embed/daf41l55_18'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>In the course of ninety minutes, we learn the ins and outs of fishing for Black Cod and King Salmon, crabbing, netting squid and harvesting sea urchin. The fact that fishing is not an easy way to make a living is on abundant display. According to the film, the number of fishing vessels in California has declined from over 6,900 in 1981 to just 1,800 today, which is a pretty good illustration of the state’s boom and bust ethos at work. It’s nice to see that the gold rush mentality seems to be a thing of the past, at least where the fisheries are concerned. According to the film, after years of struggle, California has adopted much more sustainable models for managing the coast. (What happens in international waters is only very briefly discussed.) \u003c/p>\n\u003cp>However, given the intricacies of a global fish market, it is fascinating to learn just how convoluted the journey of fish to plate has become. Other populations, whose diets are richer in seafood products than our own, often have a better appreciation for subtleties of taste that are lost on the American palate, and will therefore pay higher prices for the wild things we pull from our own local waters. Additionally, given America’s propensity for sending jobs overseas, we now lack the infrastructure to efficiently process much of the fish we catch, so some end up frozen, taking unnecessary journeys across the ocean just to be cut into pieces, refrozen and sent back to us! \u003c/p>\n\u003cp>Anyone paying attention will understand the benefits and the distortions of globalism on the food that arrives on our plates. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The 6th Annual San Francisco Green Film Festival runs Thursday, April 14 through Wednesday, April 20, 2016 at various Bay Area locations. For more information, visit \u003ca href=\"http://www.greenfilmfest.org/festival\" target=\"_blank\">greenfilmfest.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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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.",
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"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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"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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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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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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"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": {
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"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": {
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"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",
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"airtime": "SUN 7:30pm-8pm",
"meta": {
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"link": "/radio/program/how-i-built-this",
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"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
},
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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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},
"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)",
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"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",
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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/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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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": {
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"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.",
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