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"content": "\u003cfigure id=\"attachment_90838\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/La-Farine-Solano-720x542.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/La-Farine-Solano-720x542.jpg\" alt=\"Vegan diner The Butcher’s Son is moving into the retail space at 1820 Solano Ave. in Berkeley that, until July, housed La Farine. Photo: Trachtenberg Architects\" width=\"720\" height=\"542\" class=\"size-full wp-image-90838\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegan diner The Butcher’s Son is moving into the retail space at 1820 Solano Ave. in Berkeley that, until July, housed La Farine. Photo: Trachtenberg Architects\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/gill-south/\" target=\"_blank\">Gill South\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/12/09/vegan-deli-to-open-in-la-farine-spot-on-solano/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (12/9/14)\u003c/p>\n\u003cp>The space at 1820 Solano Ave., \u003ca href=\"http://www.berkeleyside.com/2014/07/01/la-farine-on-solano-avenue-in-berkeley-closes-abruptly/\" target=\"_blank\">left vacant by La Farine bakery in July\u003c/a>, is to be filled by a new-concept vegan deli-style food retailer, The Butcher’s Son, opening around mid-February 2015.\u003c/p>\n\u003cp>Peter Fikaris and his sister, Christina Stobing, will be running the new business which is partially funded by their father, Michael, well-known for his eatery, \u003ca href=\"http://www.netcantina.com/michaelsdiner/\" target=\"_blank\">Michael’s American Vegetarian Diner\u003c/a>, a popular ’50s-style eating spot on Telegraph Avenue in the late 1990s and early 2000s.\u003c/p>\n\u003cp>“We will offer specialty vegan cheeses and meats, sausages, salami, fresh mozzarella, salads, sides, and sandwiches,” said Fikaris. The deli will have a pizza oven, making baked thin-crust pizza and a raw deep-dish pizza will also be on the menu.\u003c/p>\n\u003cp>“It will be all vegan, raw and cooked, and made in house,” he added.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The news that a new, innovative food spot will be going into a prominent building, one long occupied by a beloved bakery, will be good news to \u003ca href=\"http://www.berkeleyside.com/tag/solano-avenue/\" target=\"_blank\">Solano Avenue\u003c/a> merchants and nearby residents. The street has been suffering from too many \u003ca href=\"http://www.berkeleyside.com/2014/12/01/solano-avenue-pressure-for-shopping-area-to-up-its-game/\" target=\"_blank\">vacant businesses\u003c/a> for years, particularly in its easternmost stretch near The Alameda. A recent attempt by \u003ca href=\"http://www.berkeleyside.com/tag/walgreens/\" target=\"_blank\">Walgreens\u003c/a> to build a pharmacy at the site of an old gas station was \u003ca href=\"http://www.berkeleyside.com/2014/03/21/commission-says-yes-to-restricting-large-drugstores-in-berkeley/\" target=\"_blank\">met with fierce resistance\u003c/a>.\u003c/p>\n\u003cp>Fikaris, a Berkeley local in his early 30s, said that while Oakland, specifically Temescal on Telegraph, has been the obvious location for many new food places to spring up, he felt Solano Avenue was a good place to introduce The Butcher’s Son, which he describes as an “old New York- style butcher shop/ deli.”\u003c/p>\n\u003cp>“I feel like what we are doing is a new, trendy younger concept. I feel like the people interested in what we are doing, are either living in North Oakland or Albany, El Cerrito – and nobody (else) is bringing this type of concept over to Solano.”\u003c/p>\n\u003cp>“Everybody is turning health-conscious, people are going vegan or “paleo,” everybody is looking for healthy alternatives, not just for their own personal health but for the health of the planet.”\u003c/p>\n\u003cp>Fikaris said he was sure the food would appeal to people of all ages.\u003c/p>\n\u003cp>The deli, which will have tables inside and outside, will do donuts and pastries, bagels and upmarket espresso coffee in the mornings.\u003c/p>\n\u003cp>“The plan is to work with mainly spelt flour and some gluten-free bread. There will be dessert items, tarts and cheesecakes, for instance. We are shooting for all organic and everything 100% non-GMO, of course,” he said.\u003c/p>\n\u003cp>“We will do our own pickling – we specifically want to make a lot of our products in-house.”\u003c/p>\n\u003cp>The sausages will be made from vital wheat gluten, everything plant-based, with the cheeses made mainly made from coconut and cashew.\u003c/p>\n\u003cp>Fikaris, who comes from a family of 14, many of whom will be helping in the business, says his stepmother, Cecilia, is developing a lot of the recipes.\u003c/p>\n\u003cp>Why call a vegan deli The Butcher’s Son?\u003c/p>\n\u003cp>“The idea is this is an evolution from the old way of thinking by a younger generation. Let’s not eat animal products, let’s be more health-conscious. The Butcher’s Son still has the skills but is evolving,” said Fikaris.\u003c/p>\n\u003cp>Fikaris said he would be renaming his existing food company, Pretty Dog Hot Sauce, to The Butcher’s Son. He will be looking to sell The Butcher’s Son products to other stores.\u003c/p>\n\u003cp>Fikaris said the landlords at 1820 Solano, brother and sister, James and Gina Gould, had been very good to deal with. They had offered attractive terms and he is paying a rent of around $2.50 per sq. ft for the 1,600 sq. ft premises on the corner of Colusa Avenue.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Our dealings with the landlord have been great. This is the best landlord tenant relationship we have ever had. We have had long conversations with them and we all seem to be on the same page. Gina’s biggest concern is getting something in there that the neighborhood wants,” he said.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The news that a new, innovative food spot will be going into a prominent building, one long occupied by a beloved bakery, will be good news to \u003ca href=\"http://www.berkeleyside.com/tag/solano-avenue/\" target=\"_blank\">Solano Avenue\u003c/a> merchants and nearby residents. The street has been suffering from too many \u003ca href=\"http://www.berkeleyside.com/2014/12/01/solano-avenue-pressure-for-shopping-area-to-up-its-game/\" target=\"_blank\">vacant businesses\u003c/a> for years, particularly in its easternmost stretch near The Alameda. A recent attempt by \u003ca href=\"http://www.berkeleyside.com/tag/walgreens/\" target=\"_blank\">Walgreens\u003c/a> to build a pharmacy at the site of an old gas station was \u003ca href=\"http://www.berkeleyside.com/2014/03/21/commission-says-yes-to-restricting-large-drugstores-in-berkeley/\" target=\"_blank\">met with fierce resistance\u003c/a>.\u003c/p>\n\u003cp>Fikaris, a Berkeley local in his early 30s, said that while Oakland, specifically Temescal on Telegraph, has been the obvious location for many new food places to spring up, he felt Solano Avenue was a good place to introduce The Butcher’s Son, which he describes as an “old New York- style butcher shop/ deli.”\u003c/p>\n\u003cp>“I feel like what we are doing is a new, trendy younger concept. I feel like the people interested in what we are doing, are either living in North Oakland or Albany, El Cerrito – and nobody (else) is bringing this type of concept over to Solano.”\u003c/p>\n\u003cp>“Everybody is turning health-conscious, people are going vegan or “paleo,” everybody is looking for healthy alternatives, not just for their own personal health but for the health of the planet.”\u003c/p>\n\u003cp>Fikaris said he was sure the food would appeal to people of all ages.\u003c/p>\n\u003cp>The deli, which will have tables inside and outside, will do donuts and pastries, bagels and upmarket espresso coffee in the mornings.\u003c/p>\n\u003cp>“The plan is to work with mainly spelt flour and some gluten-free bread. There will be dessert items, tarts and cheesecakes, for instance. We are shooting for all organic and everything 100% non-GMO, of course,” he said.\u003c/p>\n\u003cp>“We will do our own pickling – we specifically want to make a lot of our products in-house.”\u003c/p>\n\u003cp>The sausages will be made from vital wheat gluten, everything plant-based, with the cheeses made mainly made from coconut and cashew.\u003c/p>\n\u003cp>Fikaris, who comes from a family of 14, many of whom will be helping in the business, says his stepmother, Cecilia, is developing a lot of the recipes.\u003c/p>\n\u003cp>Why call a vegan deli The Butcher’s Son?\u003c/p>\n\u003cp>“The idea is this is an evolution from the old way of thinking by a younger generation. Let’s not eat animal products, let’s be more health-conscious. The Butcher’s Son still has the skills but is evolving,” said Fikaris.\u003c/p>\n\u003cp>Fikaris said he would be renaming his existing food company, Pretty Dog Hot Sauce, to The Butcher’s Son. He will be looking to sell The Butcher’s Son products to other stores.\u003c/p>\n\u003cp>Fikaris said the landlords at 1820 Solano, brother and sister, James and Gina Gould, had been very good to deal with. They had offered attractive terms and he is paying a rent of around $2.50 per sq. ft for the 1,600 sq. ft premises on the corner of Colusa Avenue.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Our dealings with the landlord have been great. This is the best landlord tenant relationship we have ever had. We have had long conversations with them and we all seem to be on the same page. Gina’s biggest concern is getting something in there that the neighborhood wants,” he said.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "No More Gift Cards: 10 Local Food Gifts For Your Holiday Season",
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"content": "\u003cp>Sure, you could give rely on the traditional holiday staples--gift cards for the kids, candles for the host, wine for the friends--this season. Or you could give them one of the delicious gifts on this list, which boast the dual benefits of being mostly consumable gifts (so your giftee isn’t stuck with something that will gather dust in the closet) and locally made (so you can feel good about avoiding the dual behemoths of Target and Amazon).\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90649,90650\"]\u003c/p>\n\u003ch3>Bread Baking Books by Local Bay Area Bakers\u003c/h3>\n\u003cp>The only thing better than giving someone a loaf of crusty, chewy San Francisco sourdough? Giving them the tools to make it in their kitchen at home. You’ve got options--take your pick from Tartine’s \u003ca href=\"http://www.tartinebread.com/\" target=\"_blank\">definitive first book \u003c/a>(or recent book about \u003ca href=\"http://www.chroniclebooks.com/titles/tartine-book-no-3.html\" target=\"_blank\">whole grain baking\u003c/a>); Josey Baker’s cheery, \u003ca href=\"http://joseybakerbread.wordpress.com/book/\" target=\"_blank\">beginner-friendly guide\u003c/a>; or the recently released, Thomas Keller-blessed, \u003cstrong>bread baking book\u003c/strong> from Petaluma’s \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a> (Which yes, does include the recipe for their sublime Meyer lemon and rosemary bread). Paired with a loaf from the respective bakery, it's an ideal nudge for anyone looking to break into bread making.\u003c/p>\n\u003cfigure id=\"attachment_90662\" class=\"wp-caption aligncenter\" style=\"max-width: 675px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\">\u003cimg class=\"size-full wp-image-90662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\" alt=\"An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\" width=\"675\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom Cookies\u003c/h3>\n\u003cp>A Choose Your Own Holiday Adventure: you stand in front of your giftee, with a plate stacked high of cookies. They beam at you, look closer at the cookies and discover that the cookies look like them, from their round glasses to the shape of their nose to their penchant for Hawaiian shirts. Do they run away, unsettled by the prospect of eating a cartoon cookie version of themselves? Go on to the next gift.\u003c/p>\n\u003cp>If they're flattered by seeing their face commemorated in cookie form, \u003ca href=\"http://www.parkerscrazycookies.com/customcookies.html\" target=\"_blank\">Parker’s Crazy Cookies in Hayward \u003c/a>will make \u003cstrong>custom cookies\u003c/strong> from any photo of a person/pet/logo. You send in photos of your beloved and select from their 21 different body types (Is your giftee a “Wine Lover” or more of a “Gone Fishin’”?) and then their artists do a preliminary sketch. Each order includes three revision of their sketch, allowing you to subtract some wrinkles or add their signature dimple before they're immortalized in animal cracker form.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For something a little farther from the uncanny valley, head to Oakland’s Chinatown, where you can get \u003cstrong>custom fortune cookie\u003c/strong> from \u003ca href=\"https://www.personalized-fortune-cookies.com/\" target=\"_blank\">Tom’s Bakery Fortune Cookies\u003c/a>. They offer a variety of flavors, including chocolate, sesame and coconut, with the option to create up to three custom fortunes per order.\u003c/p>\n\u003cfigure id=\"attachment_90648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\">\u003cimg class=\"size-full wp-image-90648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\" alt=\"Brewing kettles at Diving Dog. Photo: Collin West\" width=\"1000\" height=\"538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brewing kettles at Diving Dog. Photo: Collin West\u003c/figcaption>\u003c/figure>\n\u003ch3>Beer Making\u003c/h3>\n\u003cp>For the friend who’s interested in beer making, but who isn’t sure about investing in homebrew equipment just yet, take them to Oakland’s \u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\">Diving Dog Brewhouse\u003c/a>. The new beer pub offers a \u003cstrong>Brew On Premises service\u003c/strong>, where they provide everything you need to brew your own beer. Just pick what style you’d like to make from the over 20 styles they offer, and make your beer at one of their kettles (all named for owner’s dogs). Come in a few weeks later for bottling (they even include custom labels) and leave with about six cases of beer. Diving Dog encourages people to bring friends, making it an ideal gift for a family outing or group of friends.\u003c/p>\n\u003cfigure id=\"attachment_90654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\">\u003cimg class=\"size-full wp-image-90654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\" alt=\"A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\u003c/figcaption>\u003c/figure>\n\u003ch3>Butchery Classes\u003c/h3>\n\u003cp>No one wants to see how the sausage gets made--except in the Bay Area, where there are \u003cstrong>butchery classes\u003c/strong> that teach about deconstructing various types of animals as well as catering to various skill levels. Choose from deer butchery at Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/classes/\" target=\"_blank\">Local Butcher Shop\u003c/a>, the women’s only classes at the \u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\">Fatted Calf\u003c/a> in Napa or yes, sausage making at \u003ca href=\"http://www.avedanos.com/classes.html\" target=\"_blank\">Avedano’s\u003c/a> in San Francisco. The lucky person you gift with a butchery class will leave with meat, improved knife skills, and a newfound appreciation for their morning bacon.\u003c/p>\n\u003cfigure id=\"attachment_90652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\">\u003cimg class=\"size-full wp-image-90652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\" alt=\"An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\u003c/figcaption>\u003c/figure>\n\u003ch3>Food Tours\u003c/h3>\n\u003cp>Whichever side of the Bay you’re on, there’s a \u003cstrong>food tour\u003c/strong> to fit you (and your giftee’s) tastes. Amateur mixologist? \u003ca href=\"http://avitaltours.com/tour/union-square-cocktail-tour/\" target=\"_blank\">The Craft Cocktail Tour\u003c/a> from Avital Tours will give them a tour of Union Square via its various bars. Dumpling fanatic? \u003ca href=\"http://www.savoroaklandfoodtours.com/tours/chinatown-food-tasting-cultural-walking-tour/\" target=\"_blank\">Savor Oakland's Chinatown tour\u003c/a> will introduce them to them to the neighborhood’s dizzying range of foods. Parents coming into town from the Midwest? \u003ca href=\"http://www.edibleexcursions.net/book_your_tour.php\" target=\"_blank\">Edible Excursions\u003c/a> will feed them Acme sourdough and Slanted Door spring rolls, then put them on the ferry for a tour of Alcatraz. All tours include plentiful samples, a history lesson on the neighborhood and enough walking to break up the gluttony at least a little.\u003c/p>\n\u003cfigure id=\"attachment_90669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\">\u003cimg class=\"size-full wp-image-90669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\" alt=\"Omnivore Salt. Photo: Laurie Frankel\" width=\"1000\" height=\"1250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omnivore Salt. Photo: Laurie Frankel\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Salt\u003c/h3>\n\u003cp>You can’t beat the endorsements for \u003cstrong>Angelo Garro’s salt\u003c/strong>. Alice Waters never travels without it. Michael Pollan declares that it “improves whatever it touches.\" And that \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CEIQtwIwAw&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3Dr3IdD4hOcTs&ei=OomGVPqgBoioogSOqoG4Bw&usg=AFQjCNHc6dyJY8Vnvt_cXfMi2Y4TAna4ug&sig2=b2fO4QvuFofrmjgLvRMBrA&bvm=bv.81449611,d.cGU\" target=\"_blank\">delightful Kickstarter video\u003c/a> that helped bring the salt into production? Directed by Werner Herzog. The SF blacksmith-based \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>--made from Northern California sea salt, flecked with fennel, chili and a secret blend merely listed as “organic spices--off a recipe from his Sicilian grandmother, and it works equally as well on roasted vegetables as it does on meats. Bonus: the mini bag is the perfect stocking stuffer size.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90653,90661\"]\u003c/p>\n\u003ch3>Cheesemaking Classes\u003c/h3>\n\u003cp>If you want to impress the Brie lover in your life, you’ve got options, depending on their level of cheese obsessiveness. Are they more of a casual fan? Send them to the \u003ca href=\"http://thecheeseschool.com/collections/classes\" target=\"_blank\">Cheese School Of San Francisco\u003c/a> for a \u003cstrong>Cheese and Beer pairing class\u003c/strong>. For the full-fledged cheese obsessed, gift them entry to one of the school’s \u003cstrong>one day cheesemaking intensives\u003c/strong>, where they’ll make fromage blanc, crème fraîche and feta. In the East Bay, the \u003ca href=\"http://www.iuhoakland.com\" target=\"_blank\">Institute of Urban Homesteading\u003c/a> offers classes on making everything from Brie to burrata. And for those you really love, nothing compares to a cheese wheel cake, a towering stack of cheeses, available in themes like “The Californian” and “The International.”\u003c/p>\n\u003cfigure id=\"attachment_90660\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\">\u003cimg class=\"size-full wp-image-90660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\" alt=\"Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\" width=\"960\" height=\"720\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom-Blended Teas\u003c/h3>\n\u003cp>\u003ca href=\"http://www.lelandtea.com/\" target=\"_blank\">Leland Tea\u003c/a> offers a sprawling range of teas, from the traditional (Sencha, Darjeeling) to their custom blends (Like “Shake Your Shimmy,” a blend of oolong, yerba mate and melon blossom). But for the truly hard-to-please tea lover on your list, they offer the chance to make a \u003cstrong>custom blend\u003c/strong>. You choose from a wide variety of base teas, then choose what flavors and teas to add in to your blend. They’ll even print labels with a personalized message. If you can’t make it to their charming Burlingame store, where you can enjoy a traditional tea service, complete with scones and Devon cream, you can also create your \u003ca href=\"http://www.lelandtea.com/product-p/customtea.htm\" target=\"_blank\">custom blend online\u003c/a>.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90655,90656\"]\u003c/p>\n\u003ch3>Local Chocolate\u003c/h3>\n\u003cp>Prewrapped boxes of truffle assortments are ideal for any number of last minute gift-giving crises. Baby sitter present? Teacher present? Office gift swap? Everyone’s happy to receive a box of chocolate, but San Francisco’s Charles Chocolate found a way to make their \u003ca href=\"http://www.charleschocolates.com/collections/edible-box\" target=\"_blank\">Christmas and Hanukkah gift boxes\u003c/a> even better: the box is edible. The \u003cstrong>bittersweet chocolate boxes\u003c/strong> are filled with an assortment of Charles’ truffles (flavors include a Poire Williams Caramel and Bittersweet Peanut Butterflies) and topped with a white or dark chocolate lid with the holiday decorations of your choosing.\u003c/p>\n\u003cp>If you’re traveling somewhere cold this holiday season, give your loved ones the gift of summer in December with the \u003cstrong>S'mores Kit\u003c/strong> from \u003ca href=\"http://www.recchiuti.com/109.html?area=01;id=3xS9Spdv\" target=\"_blank\">Recchiuti Confections\u003c/a>. The San Francisco chocolatier's kit contains four s'mores worth of bittersweet chocolate, graham crackers and vanilla bean marshmallows to toast around the stove or fireplace.\u003c/p>\n\u003cfigure id=\"attachment_90647\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\">\u003cimg class=\"size-full wp-image-90647\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\" alt=\"One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\" width=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Pickles\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Forget the dill: the \u003cstrong>seasonal offerings from \u003ca href=\"http://www.culturedpickleshop.com/seasonal.html\" target=\"_blank\">the Cultured Pickle Shop\u003c/a> in Berkeley\u003c/strong> will make you reconsider the humble pickle. Made from local produce and available in a wide range of combinations (everything from Butternut Squash & Maitake Mushroom Kim Chee to Red Daikon with Turmeric, Cardamom, & Fenugreek), they elevate everything from salads to sandwiches and make the perfect hostess gift. In San Francisco, \u003ca href=\"http://www.mcvickerpickles.com/\" target=\"_blank\">McVicker Pickles\u003c/a> sells a variety of mustards, bacon jam and a \u003ca href=\"http://www.mcvickerpickles.com/#!shop/cwvn\" target=\"_blank\">\u003cstrong>“Bloody Buddies” mix\u003c/strong>\u003c/a> of pickled carrots, cauliflower, Brussels sprouts and cocktail onions, an ideal gift perfect for your favorite day drinker.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, you could give rely on the traditional holiday staples--gift cards for the kids, candles for the host, wine for the friends--this season. Or you could give them one of the delicious gifts on this list, which boast the dual benefits of being mostly consumable gifts (so your giftee isn’t stuck with something that will gather dust in the closet) and locally made (so you can feel good about avoiding the dual behemoths of Target and Amazon).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Bread Baking Books by Local Bay Area Bakers\u003c/h3>\n\u003cp>The only thing better than giving someone a loaf of crusty, chewy San Francisco sourdough? Giving them the tools to make it in their kitchen at home. You’ve got options--take your pick from Tartine’s \u003ca href=\"http://www.tartinebread.com/\" target=\"_blank\">definitive first book \u003c/a>(or recent book about \u003ca href=\"http://www.chroniclebooks.com/titles/tartine-book-no-3.html\" target=\"_blank\">whole grain baking\u003c/a>); Josey Baker’s cheery, \u003ca href=\"http://joseybakerbread.wordpress.com/book/\" target=\"_blank\">beginner-friendly guide\u003c/a>; or the recently released, Thomas Keller-blessed, \u003cstrong>bread baking book\u003c/strong> from Petaluma’s \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a> (Which yes, does include the recipe for their sublime Meyer lemon and rosemary bread). Paired with a loaf from the respective bakery, it's an ideal nudge for anyone looking to break into bread making.\u003c/p>\n\u003cfigure id=\"attachment_90662\" class=\"wp-caption aligncenter\" style=\"max-width: 675px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\">\u003cimg class=\"size-full wp-image-90662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\" alt=\"An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\" width=\"675\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom Cookies\u003c/h3>\n\u003cp>A Choose Your Own Holiday Adventure: you stand in front of your giftee, with a plate stacked high of cookies. They beam at you, look closer at the cookies and discover that the cookies look like them, from their round glasses to the shape of their nose to their penchant for Hawaiian shirts. Do they run away, unsettled by the prospect of eating a cartoon cookie version of themselves? Go on to the next gift.\u003c/p>\n\u003cp>If they're flattered by seeing their face commemorated in cookie form, \u003ca href=\"http://www.parkerscrazycookies.com/customcookies.html\" target=\"_blank\">Parker’s Crazy Cookies in Hayward \u003c/a>will make \u003cstrong>custom cookies\u003c/strong> from any photo of a person/pet/logo. You send in photos of your beloved and select from their 21 different body types (Is your giftee a “Wine Lover” or more of a “Gone Fishin’”?) and then their artists do a preliminary sketch. Each order includes three revision of their sketch, allowing you to subtract some wrinkles or add their signature dimple before they're immortalized in animal cracker form.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For something a little farther from the uncanny valley, head to Oakland’s Chinatown, where you can get \u003cstrong>custom fortune cookie\u003c/strong> from \u003ca href=\"https://www.personalized-fortune-cookies.com/\" target=\"_blank\">Tom’s Bakery Fortune Cookies\u003c/a>. They offer a variety of flavors, including chocolate, sesame and coconut, with the option to create up to three custom fortunes per order.\u003c/p>\n\u003cfigure id=\"attachment_90648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\">\u003cimg class=\"size-full wp-image-90648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\" alt=\"Brewing kettles at Diving Dog. Photo: Collin West\" width=\"1000\" height=\"538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brewing kettles at Diving Dog. Photo: Collin West\u003c/figcaption>\u003c/figure>\n\u003ch3>Beer Making\u003c/h3>\n\u003cp>For the friend who’s interested in beer making, but who isn’t sure about investing in homebrew equipment just yet, take them to Oakland’s \u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\">Diving Dog Brewhouse\u003c/a>. The new beer pub offers a \u003cstrong>Brew On Premises service\u003c/strong>, where they provide everything you need to brew your own beer. Just pick what style you’d like to make from the over 20 styles they offer, and make your beer at one of their kettles (all named for owner’s dogs). Come in a few weeks later for bottling (they even include custom labels) and leave with about six cases of beer. Diving Dog encourages people to bring friends, making it an ideal gift for a family outing or group of friends.\u003c/p>\n\u003cfigure id=\"attachment_90654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\">\u003cimg class=\"size-full wp-image-90654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\" alt=\"A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\u003c/figcaption>\u003c/figure>\n\u003ch3>Butchery Classes\u003c/h3>\n\u003cp>No one wants to see how the sausage gets made--except in the Bay Area, where there are \u003cstrong>butchery classes\u003c/strong> that teach about deconstructing various types of animals as well as catering to various skill levels. Choose from deer butchery at Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/classes/\" target=\"_blank\">Local Butcher Shop\u003c/a>, the women’s only classes at the \u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\">Fatted Calf\u003c/a> in Napa or yes, sausage making at \u003ca href=\"http://www.avedanos.com/classes.html\" target=\"_blank\">Avedano’s\u003c/a> in San Francisco. The lucky person you gift with a butchery class will leave with meat, improved knife skills, and a newfound appreciation for their morning bacon.\u003c/p>\n\u003cfigure id=\"attachment_90652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\">\u003cimg class=\"size-full wp-image-90652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\" alt=\"An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\u003c/figcaption>\u003c/figure>\n\u003ch3>Food Tours\u003c/h3>\n\u003cp>Whichever side of the Bay you’re on, there’s a \u003cstrong>food tour\u003c/strong> to fit you (and your giftee’s) tastes. Amateur mixologist? \u003ca href=\"http://avitaltours.com/tour/union-square-cocktail-tour/\" target=\"_blank\">The Craft Cocktail Tour\u003c/a> from Avital Tours will give them a tour of Union Square via its various bars. Dumpling fanatic? \u003ca href=\"http://www.savoroaklandfoodtours.com/tours/chinatown-food-tasting-cultural-walking-tour/\" target=\"_blank\">Savor Oakland's Chinatown tour\u003c/a> will introduce them to them to the neighborhood’s dizzying range of foods. Parents coming into town from the Midwest? \u003ca href=\"http://www.edibleexcursions.net/book_your_tour.php\" target=\"_blank\">Edible Excursions\u003c/a> will feed them Acme sourdough and Slanted Door spring rolls, then put them on the ferry for a tour of Alcatraz. All tours include plentiful samples, a history lesson on the neighborhood and enough walking to break up the gluttony at least a little.\u003c/p>\n\u003cfigure id=\"attachment_90669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\">\u003cimg class=\"size-full wp-image-90669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\" alt=\"Omnivore Salt. Photo: Laurie Frankel\" width=\"1000\" height=\"1250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omnivore Salt. Photo: Laurie Frankel\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Salt\u003c/h3>\n\u003cp>You can’t beat the endorsements for \u003cstrong>Angelo Garro’s salt\u003c/strong>. Alice Waters never travels without it. Michael Pollan declares that it “improves whatever it touches.\" And that \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CEIQtwIwAw&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3Dr3IdD4hOcTs&ei=OomGVPqgBoioogSOqoG4Bw&usg=AFQjCNHc6dyJY8Vnvt_cXfMi2Y4TAna4ug&sig2=b2fO4QvuFofrmjgLvRMBrA&bvm=bv.81449611,d.cGU\" target=\"_blank\">delightful Kickstarter video\u003c/a> that helped bring the salt into production? Directed by Werner Herzog. The SF blacksmith-based \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>--made from Northern California sea salt, flecked with fennel, chili and a secret blend merely listed as “organic spices--off a recipe from his Sicilian grandmother, and it works equally as well on roasted vegetables as it does on meats. Bonus: the mini bag is the perfect stocking stuffer size.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Cheesemaking Classes\u003c/h3>\n\u003cp>If you want to impress the Brie lover in your life, you’ve got options, depending on their level of cheese obsessiveness. Are they more of a casual fan? Send them to the \u003ca href=\"http://thecheeseschool.com/collections/classes\" target=\"_blank\">Cheese School Of San Francisco\u003c/a> for a \u003cstrong>Cheese and Beer pairing class\u003c/strong>. For the full-fledged cheese obsessed, gift them entry to one of the school’s \u003cstrong>one day cheesemaking intensives\u003c/strong>, where they’ll make fromage blanc, crème fraîche and feta. In the East Bay, the \u003ca href=\"http://www.iuhoakland.com\" target=\"_blank\">Institute of Urban Homesteading\u003c/a> offers classes on making everything from Brie to burrata. And for those you really love, nothing compares to a cheese wheel cake, a towering stack of cheeses, available in themes like “The Californian” and “The International.”\u003c/p>\n\u003cfigure id=\"attachment_90660\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\">\u003cimg class=\"size-full wp-image-90660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\" alt=\"Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\" width=\"960\" height=\"720\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom-Blended Teas\u003c/h3>\n\u003cp>\u003ca href=\"http://www.lelandtea.com/\" target=\"_blank\">Leland Tea\u003c/a> offers a sprawling range of teas, from the traditional (Sencha, Darjeeling) to their custom blends (Like “Shake Your Shimmy,” a blend of oolong, yerba mate and melon blossom). But for the truly hard-to-please tea lover on your list, they offer the chance to make a \u003cstrong>custom blend\u003c/strong>. You choose from a wide variety of base teas, then choose what flavors and teas to add in to your blend. They’ll even print labels with a personalized message. If you can’t make it to their charming Burlingame store, where you can enjoy a traditional tea service, complete with scones and Devon cream, you can also create your \u003ca href=\"http://www.lelandtea.com/product-p/customtea.htm\" target=\"_blank\">custom blend online\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Local Chocolate\u003c/h3>\n\u003cp>Prewrapped boxes of truffle assortments are ideal for any number of last minute gift-giving crises. Baby sitter present? Teacher present? Office gift swap? Everyone’s happy to receive a box of chocolate, but San Francisco’s Charles Chocolate found a way to make their \u003ca href=\"http://www.charleschocolates.com/collections/edible-box\" target=\"_blank\">Christmas and Hanukkah gift boxes\u003c/a> even better: the box is edible. The \u003cstrong>bittersweet chocolate boxes\u003c/strong> are filled with an assortment of Charles’ truffles (flavors include a Poire Williams Caramel and Bittersweet Peanut Butterflies) and topped with a white or dark chocolate lid with the holiday decorations of your choosing.\u003c/p>\n\u003cp>If you’re traveling somewhere cold this holiday season, give your loved ones the gift of summer in December with the \u003cstrong>S'mores Kit\u003c/strong> from \u003ca href=\"http://www.recchiuti.com/109.html?area=01;id=3xS9Spdv\" target=\"_blank\">Recchiuti Confections\u003c/a>. The San Francisco chocolatier's kit contains four s'mores worth of bittersweet chocolate, graham crackers and vanilla bean marshmallows to toast around the stove or fireplace.\u003c/p>\n\u003cfigure id=\"attachment_90647\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\">\u003cimg class=\"size-full wp-image-90647\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\" alt=\"One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\" width=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Pickles\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Forget the dill: the \u003cstrong>seasonal offerings from \u003ca href=\"http://www.culturedpickleshop.com/seasonal.html\" target=\"_blank\">the Cultured Pickle Shop\u003c/a> in Berkeley\u003c/strong> will make you reconsider the humble pickle. Made from local produce and available in a wide range of combinations (everything from Butternut Squash & Maitake Mushroom Kim Chee to Red Daikon with Turmeric, Cardamom, & Fenugreek), they elevate everything from salads to sandwiches and make the perfect hostess gift. In San Francisco, \u003ca href=\"http://www.mcvickerpickles.com/\" target=\"_blank\">McVicker Pickles\u003c/a> sells a variety of mustards, bacon jam and a \u003ca href=\"http://www.mcvickerpickles.com/#!shop/cwvn\" target=\"_blank\">\u003cstrong>“Bloody Buddies” mix\u003c/strong>\u003c/a> of pickled carrots, cauliflower, Brussels sprouts and cocktail onions, an ideal gift perfect for your favorite day drinker.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Look: Smoke’s Poutinerie in Berkeley",
"title": "First Look: Smoke’s Poutinerie in Berkeley",
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"content": "\u003cp>The Canadians are coming, and they’re bringing poutine. This Monday, \u003ca href=\"http://smokespoutinerie.com/\" target=\"_blank\">Smoke’s Poutinerie\u003c/a> opened on Durant Ave in Berkeley. The first US location of a popular fast food chain with over 100 stores in Canada, the restaurant only sells poutine, the gloriously nap-inducing Quebec dish of fries tossed with gravy and topped with cheese curds.\u003c/p>\n\u003cp>\u003cstrong>Why Berkeley for the first US store?\u003c/strong> Ironically, it’s all because of a few enterprising Southern Californians. Los Angeles-based film producers Robert Parada and Danny Rodriguez went out drinking one night during a visit to Berkeley, and when they left the bar, they were struck by the amount of people--and potential customers--out late in Berkeley. Along with a third partner, they approached Smoke’s founder and CEO Ryan Smolkin with the idea of opening a Berkeley location of the chain, which they had tried and loved during a visit to Winnipeg.\u003c/p>\n\u003cfigure id=\"attachment_90797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/exterior.jpg\">\u003cimg class=\"size-full wp-image-90797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/exterior.jpg\" alt=\"Outside of Smoke's. Photo: Shelby Pope\" width=\"1000\" height=\"787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outside of Smoke's. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The new shop has already tapped into the customer base Parada and Rodriguez observed--on the first day, there was a continuous line out the door. Open until 4 AM every day, Smoke’s location-- two blocks from the Berkeley campus, in between popular bars and within spitting distance of the dorms--makes it evident who their target market is: hungry students and sloshed bar goers looking for something cheap and filling to line their stomach before the library or the next Golden Bear at Henry’s.\u003c/p>\n\u003cp>The red L-shaped shop in-between Jaguar Karaoke and the original Top Dog is tiny, has no tables, but does have counters to stand up and eat at. The store is loud, with lightning fast workers yelling orders over '80s rock, and everything comes in a to-go box--perfect for eating en route to the next bar.\u003c/p>\n\u003cfigure id=\"attachment_90791\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/sizes.jpg\">\u003cimg class=\"size-full wp-image-90791\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/sizes.jpg\" alt=\"Poutine sizes. Photo: Shelby Pope\" width=\"1000\" height=\"587\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poutine sizes Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>All the dishes are available in three sizes, a plenty filling “snack” size, the meal size, and a staggeringly large Wow Size (with toppings, it can weigh up to three pounds), best suited for those with an 18-year old metabolism--or the people who compete in the \u003ca href=\"https://www.youtube.com/watch?v=N2yf0fy2E-c\" target=\"_blank\">Poutine eating competition\u003c/a> Smoke’s hosts every year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu is divided by what kind of meat you’d like on your poutine: chicken, pork, beef or steak. For vegetarians, they offer a meat-free gravy and options like the Veggie Rainbow, topped with guacamole, Sriracha, and sour cream.\u003c/p>\n\u003cfigure id=\"attachment_90794\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/og_poutine.jpg\">\u003cimg class=\"size-full wp-image-90794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/og_poutine.jpg\" alt=\"Original poutine. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Original poutine. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The traditional poutine was immensely satisfying, in the indulgent way that only a pile of carbs and cheese can be. Served piping hot, the dish’s well-seasoned gravy smothered the crispy fries (larger than McDonald's, small enough to not overwhelm the toppings), with Wisconsin cheese curds that squeaked when I bit into them.\u003c/p>\n\u003cfigure id=\"attachment_90796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pork.jpg\">\u003cimg class=\"size-full wp-image-90796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pork.jpg\" alt=\"Triple pork poutine. Photo: Shelby Pope\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple pork poutine. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>A triple pork poutine was topped with a generous amount of bacon and a truly incredible amount of sausage, more sausage than on a typical medium meat lover’s pizza. The name promised three pork products, but I didn’t notice any pulled pork in the dish. Since all the toppings are piled on top of the fries, it’s up to you to disburse the toppings throughout the fries, but there’s enough gravy that the bottom fries are thoroughly soaked with gravy. It was rich, satisfyingly meaty, and balanced: the gravy tasted good on its own, but didn’t compete with the salty toppings.\u003c/p>\n\u003cfigure id=\"attachment_90793\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/montreal.jpg\">\u003cimg class=\"size-full wp-image-90793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/montreal.jpg\" alt=\"Montreal poutine Photo: Shelby Pope\" width=\"1000\" height=\"713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Montreal poutine. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The Montreal poutine didn't work quite so well. The Montreal smoked meat was subtly spiced, but plopped on the fries in a giant chunk with no way to disseminate throughout the fries. A flood of mustard in the corner reminded me why we eat fries with ketchup. A juicy pickle, nearly the length of the box, provided welcome contrast from the potato onslaught.\u003c/p>\n\u003cp>The Berkeley Smoke’s--the name and logo comes from the probably apocryphal figure that Founder Smolkin credits as the visionary behind the chain, who only communicates through Smolkin-- is just the beginning of the company’s U.S. plans.\u003c/p>\n\u003cp>Smolkin is a laid-back guy (On the Berkeley store: “They [served] over 1,200 people yesterday. Over 1,200 servings out of that little wee shop. Isn’t that sick?”) but he’s serious about expanding Smoke’s: a Hollywood location is currently under construction, and he has plans for locations in, Arizona, Vegas and New York.\u003c/p>\n\u003cfigure id=\"attachment_90792\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/interior.jpg\">\u003cimg class=\"size-full wp-image-90792\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/interior.jpg\" alt=\"Inside of Smoke's. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside of Smoke's. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>While the core market for Smoke’s is the urban, 18-25 nightlife crowd (“I didn’t say the word drunk, but that might have something to do with it”), Smolkin emphasizes how other demographics, like young families, have been drawn to the chain.\u003c/p>\n\u003cp>“I’m a father of twin boys who are eight years old--they decide where we’re going for dinner. They're the ones that want the poutine and there’s somebody like me, the dad is like, we really \u003cem>shouldn’t\u003c/em>, but you want it. You’re looking for the excuse to go have to get it.”\u003c/p>\n\u003cp>For others, he said, poutine is a daily habit. “Some see it as an everyday food, they’ll have it at lunch with a suit and tie on, and then they’ll come back at three in the morning with the tie wrapped around their head and two friends,” he said. “Then you have the other demographic, where it’s an indulgence and they treat themselves every once in awhile. It caters to everybody.”\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://smokespoutinerie.com/\" target=\"_blank\">Smoke’s Poutinerie\u003c/a>\u003cbr>\n2518 Durant Ave. Ste A [\u003ca href=\"http://goo.gl/ykXY1w\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-7500\u003cbr>\nHours: Mon-Sun 11am-4am\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/poutinerie\" target=\"_blank\">Smoke's Poutinerie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokesberkeley\" target=\"_blank\">@smokesberkeley\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_90790\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/taters.jpg\">\u003cimg class=\"size-full wp-image-90790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/taters.jpg\" alt=\"The potatoes that go into your poutine at Smoke's. Photo: Shelby Pope\" width=\"1000\" height=\"809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The potatoes that go into your poutine at Smoke's. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Canadian chain that’s been “clogging arteries since 2008” opens first US store in Berkeley.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Canadians are coming, and they’re bringing poutine. This Monday, \u003ca href=\"http://smokespoutinerie.com/\" target=\"_blank\">Smoke’s Poutinerie\u003c/a> opened on Durant Ave in Berkeley. The first US location of a popular fast food chain with over 100 stores in Canada, the restaurant only sells poutine, the gloriously nap-inducing Quebec dish of fries tossed with gravy and topped with cheese curds.\u003c/p>\n\u003cp>\u003cstrong>Why Berkeley for the first US store?\u003c/strong> Ironically, it’s all because of a few enterprising Southern Californians. Los Angeles-based film producers Robert Parada and Danny Rodriguez went out drinking one night during a visit to Berkeley, and when they left the bar, they were struck by the amount of people--and potential customers--out late in Berkeley. Along with a third partner, they approached Smoke’s founder and CEO Ryan Smolkin with the idea of opening a Berkeley location of the chain, which they had tried and loved during a visit to Winnipeg.\u003c/p>\n\u003cfigure id=\"attachment_90797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/exterior.jpg\">\u003cimg class=\"size-full wp-image-90797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/exterior.jpg\" alt=\"Outside of Smoke's. Photo: Shelby Pope\" width=\"1000\" height=\"787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outside of Smoke's. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The new shop has already tapped into the customer base Parada and Rodriguez observed--on the first day, there was a continuous line out the door. Open until 4 AM every day, Smoke’s location-- two blocks from the Berkeley campus, in between popular bars and within spitting distance of the dorms--makes it evident who their target market is: hungry students and sloshed bar goers looking for something cheap and filling to line their stomach before the library or the next Golden Bear at Henry’s.\u003c/p>\n\u003cp>The red L-shaped shop in-between Jaguar Karaoke and the original Top Dog is tiny, has no tables, but does have counters to stand up and eat at. The store is loud, with lightning fast workers yelling orders over '80s rock, and everything comes in a to-go box--perfect for eating en route to the next bar.\u003c/p>\n\u003cfigure id=\"attachment_90791\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/sizes.jpg\">\u003cimg class=\"size-full wp-image-90791\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/sizes.jpg\" alt=\"Poutine sizes. Photo: Shelby Pope\" width=\"1000\" height=\"587\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poutine sizes Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>All the dishes are available in three sizes, a plenty filling “snack” size, the meal size, and a staggeringly large Wow Size (with toppings, it can weigh up to three pounds), best suited for those with an 18-year old metabolism--or the people who compete in the \u003ca href=\"https://www.youtube.com/watch?v=N2yf0fy2E-c\" target=\"_blank\">Poutine eating competition\u003c/a> Smoke’s hosts every year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu is divided by what kind of meat you’d like on your poutine: chicken, pork, beef or steak. For vegetarians, they offer a meat-free gravy and options like the Veggie Rainbow, topped with guacamole, Sriracha, and sour cream.\u003c/p>\n\u003cfigure id=\"attachment_90794\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/og_poutine.jpg\">\u003cimg class=\"size-full wp-image-90794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/og_poutine.jpg\" alt=\"Original poutine. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Original poutine. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The traditional poutine was immensely satisfying, in the indulgent way that only a pile of carbs and cheese can be. Served piping hot, the dish’s well-seasoned gravy smothered the crispy fries (larger than McDonald's, small enough to not overwhelm the toppings), with Wisconsin cheese curds that squeaked when I bit into them.\u003c/p>\n\u003cfigure id=\"attachment_90796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pork.jpg\">\u003cimg class=\"size-full wp-image-90796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pork.jpg\" alt=\"Triple pork poutine. Photo: Shelby Pope\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Triple pork poutine. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>A triple pork poutine was topped with a generous amount of bacon and a truly incredible amount of sausage, more sausage than on a typical medium meat lover’s pizza. The name promised three pork products, but I didn’t notice any pulled pork in the dish. Since all the toppings are piled on top of the fries, it’s up to you to disburse the toppings throughout the fries, but there’s enough gravy that the bottom fries are thoroughly soaked with gravy. It was rich, satisfyingly meaty, and balanced: the gravy tasted good on its own, but didn’t compete with the salty toppings.\u003c/p>\n\u003cfigure id=\"attachment_90793\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/montreal.jpg\">\u003cimg class=\"size-full wp-image-90793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/montreal.jpg\" alt=\"Montreal poutine Photo: Shelby Pope\" width=\"1000\" height=\"713\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Montreal poutine. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The Montreal poutine didn't work quite so well. The Montreal smoked meat was subtly spiced, but plopped on the fries in a giant chunk with no way to disseminate throughout the fries. A flood of mustard in the corner reminded me why we eat fries with ketchup. A juicy pickle, nearly the length of the box, provided welcome contrast from the potato onslaught.\u003c/p>\n\u003cp>The Berkeley Smoke’s--the name and logo comes from the probably apocryphal figure that Founder Smolkin credits as the visionary behind the chain, who only communicates through Smolkin-- is just the beginning of the company’s U.S. plans.\u003c/p>\n\u003cp>Smolkin is a laid-back guy (On the Berkeley store: “They [served] over 1,200 people yesterday. Over 1,200 servings out of that little wee shop. Isn’t that sick?”) but he’s serious about expanding Smoke’s: a Hollywood location is currently under construction, and he has plans for locations in, Arizona, Vegas and New York.\u003c/p>\n\u003cfigure id=\"attachment_90792\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/interior.jpg\">\u003cimg class=\"size-full wp-image-90792\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/interior.jpg\" alt=\"Inside of Smoke's. Photo: Shelby Pope\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside of Smoke's. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>While the core market for Smoke’s is the urban, 18-25 nightlife crowd (“I didn’t say the word drunk, but that might have something to do with it”), Smolkin emphasizes how other demographics, like young families, have been drawn to the chain.\u003c/p>\n\u003cp>“I’m a father of twin boys who are eight years old--they decide where we’re going for dinner. They're the ones that want the poutine and there’s somebody like me, the dad is like, we really \u003cem>shouldn’t\u003c/em>, but you want it. You’re looking for the excuse to go have to get it.”\u003c/p>\n\u003cp>For others, he said, poutine is a daily habit. “Some see it as an everyday food, they’ll have it at lunch with a suit and tie on, and then they’ll come back at three in the morning with the tie wrapped around their head and two friends,” he said. “Then you have the other demographic, where it’s an indulgence and they treat themselves every once in awhile. It caters to everybody.”\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://smokespoutinerie.com/\" target=\"_blank\">Smoke’s Poutinerie\u003c/a>\u003cbr>\n2518 Durant Ave. Ste A [\u003ca href=\"http://goo.gl/ykXY1w\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-7500\u003cbr>\nHours: Mon-Sun 11am-4am\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/poutinerie\" target=\"_blank\">Smoke's Poutinerie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokesberkeley\" target=\"_blank\">@smokesberkeley\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_90790\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/taters.jpg\">\u003cimg class=\"size-full wp-image-90790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/taters.jpg\" alt=\"The potatoes that go into your poutine at Smoke's. Photo: Shelby Pope\" width=\"1000\" height=\"809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The potatoes that go into your poutine at Smoke's. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite South Bay Pizzerias",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Pizzerias",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Large, floppy New York-style pizza slices served on a paper plate. Crispy thin Neapolitan-style pizza served fresh from a blistering hot wood-fired oven. A deep dish pie with thick and chewy crust, loaded with meat, oozing cheese and veggies. Are you drooling already? It’s hard not to love pizza but it may be a little more difficult to pin down a list of favorites with so many styles to choose from. Here is a helpful guide highlighting ten popular pizza restaurants in the South Bay Area. Of course, there are plenty more than ten restaurants in the South Bay that are worthy of making this list and the following were considered contenders: \u003ca href=\"http://www.napoletanapizzeria.com/\" target=\"_blank\">Napoletana Pizzeria\u003c/a>, \u003ca href=\"http://www.pizzaboccalupo.com/\" target=\"_blank\">Pizza Bocca Lupo\u003c/a>, \u003ca href=\"http://pizzamyheart.com/\" target=\"_blank\">Pizza My Heart\u003c/a>, \u003ca href=\"http://bluelinepizza.com/\" target=\"_blank\">Blue Line Pizza\u003c/a> and \u003ca href=\"http://www.vestarwc.com/\" target=\"_blank\">Vesta\u003c/a> (Redwood City).\u003c/p>\n\u003cp>Please feel free to share your favorite places for pizza in the South Bay that are not included in this guide.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90628,90626,90627,90624,90625\"]\u003c/p>\n\u003cp>A funky, fun spot for pizza, Oak & Rye has grown into a new popular destination for pizza in the South Bay. The neighborhood pizza place offers a short list of wood-fired pies, small plates and a drink menu of craft cocktails, beer and Italian wines. Delicious pizzas take whimsical names such as the TMNT (Teenage Mutant Ninja Turtles) and the Scottie 2 Hottie. The creative theme repeats itself in the restaurant’s decor with framed vinyl records, a black light lit restroom complete with a VHS collection and a pizza oven covered in copper pennies.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oakandryepizza.com/\" target=\"_blank\">\u003cstrong>Oak & Rye\u003c/strong>\u003c/a>\u003cbr>\n303 N Santa Cruz Ave, Los Gatos [\u003ca href=\"http://goo.gl/Ebh6oS\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 395-4441\u003cbr>\nHours: Mon 5pm-11pm; Tue-Fri 11am-11pm; Sat-Sun 9am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Oak-Rye/570298836338514\" target=\"_blank\">\u003cstrong>Oak & Rye\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90637,90636,90638,90635,90634\"]\u003c/p>\n\u003cp>Taking their name from Northern Italian slang for “farmworker,” Terún celebrates the rustic dishes of Southern Italy, the main attraction being their Neapolitan-style pizza. Terún ia a proud member of the American Delegation of the Associazione Vera Pizza Napoletana. Membership is hard to obtain and includes a strict inspection of the oven (which must be wood-burning), ingredients and, of course, final product. The signature Terún pizza is topped with three simple ingredients of San Marzano tomato sauce, fior di latte mozzarella and cured spicy sausage.\u003c/p>\n\u003cp>\u003ca href=\"http://terunpizza.com/\" target=\"_blank\">\u003cstrong>Terún\u003c/strong>\u003c/a>\u003cbr>\n448 S California Ave, Palo Alto [\u003ca href=\"http://goo.gl/0Ia0BO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 600-8310\u003cbr>\nHours: Mon-Sat 11:30am-2:30pm 5-10pm; Sun 11:30am-2:30pm 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/terunpizza\" target=\"_blank\">\u003cstrong>Terun\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Terunpizza\" target=\"_blank\">\u003cstrong>@Terunpizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90620,90619,90618,90617,90616\"]\u003c/p>\n\u003cp>Peninsula chef and restaurateur, Howard Bulka, left his role as executive chef at Marché in Menlo Park in 2008 to open his ideal vision of an East Coast artisan pizzeria. At Howie’s Artisan Pizza, Bulka uses house made ingredients, a brick-lined 600 degree oven and a scientific approach to making pizza dough. All the efforts result in wildly popular pizzas, with perfectly crisp crust and delicious toppings such as sausage and roasted red onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.howiesartisanpizza.com/\" target=\"_blank\">\u003cstrong>Howie’s Artisan Pizza\u003c/strong>\u003c/a>\u003cbr>\nTown & Country Village, 855 El Camino Real, Palo Alto [\u003ca href=\"http://goo.gl/rvTpcE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 327-4992\u003cbr>\nHours: Mon-Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/HowiesArtisanPizza/info\" target=\"_blank\">\u003cstrong>Howie’s Artisan Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ArtisanPizza\" target=\"_blank\">\u003cstrong>@ArtisanPizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90630,90629,90631,90633,90632\"]\u003c/p>\n\u003cp>Located in a space smaller than an affordable Manhattan apartment, A Slice of New York is Kirk Vartan’s edible ode to New York. While there are just a handful of stools, the restaurant's popularity often leaves the place standing room only as hungry patrons enjoy pizza by the slice. The restaurant is covered in New York memorabilia from subway station signs, iconic NYC photographs and even handholds from a subway train. A Slice of New York serves slices and whole pies, including square Sicilian-style pan pizzas.\u003c/p>\n\u003cp>\u003ca href=\"http://www.asliceofny.com/\" target=\"_blank\">\u003cstrong>A Slice of New York\u003c/strong>\u003c/a>\u003cbr>\n3443 Stevens Creek Blvd, San Jose [\u003ca href=\"http://goo.gl/nfmnlR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 247-5423\u003cbr>\nHours: Tue-Sat 11am-12am; Sun 12:30pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/A-Slice-of-New-York/97815817993\" target=\"_blank\">\u003cstrong>A Slice of New York\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aSliceOfNY\" target=\"_blank\">\u003cstrong>@aSliceOfNY\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90608,90610,90606,90607,90609, 90711\"]\u003c/p>\n\u003cp>This South Bay location from the popular San Francisco pizzeria serves Neapolitan style pizzas. Pizzeria Delfina also has a full bar featuring Italian spirits and liqueurs. Several pizzas can easily be shared among friends and the prosciutto pie with generous servings of arugula, mozzarella, panna, caciocavallo and prosciutto is an excellent start. If you still have room afterwards, Pizzeria Delfina serves housemade gelato.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/paloalto/\" target=\"_blank\">\u003cstrong>Pizzeria Delfina\u003c/strong>\u003c/a>\u003cbr>\n651 Emerson St, Palo Alto [\u003ca href=\"http://goo.gl/JiCRHH\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 353-2208\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizzeria-Delfina-Palo-Alto/229309703925348\" target=\"_blank\">\u003cstrong>Pizzeria Delfina\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzeriadelfina\" target=\"_blank\">\u003cstrong>@pizzeriadelfina\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90596,90595,90594,90593,90592\"]\u003c/p>\n\u003cp>Pizza Antica has become a popular destination on Santana Row for both date night or just stopping in for lunch for a break from shopping. The pizzas are thin crust-style and use seasonal, locally sourced ingredients. The location in an enjoyable spot to grab a table on the patio and do some people watching while sharing a pizza or two. In addition to pizzas, the restaurant serves rustic Italian pasta dishes and main entrees.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzaantica.com/\" target=\"_blank\">\u003cstrong>Pizza Antica\u003c/strong>\u003c/a>\u003cbr>\n334 Santana Row #1065, San Jose [\u003ca href=\"http://goo.gl/0GAcrI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 557-8373\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizza-Antica-San-Jose/76623298515\" target=\"_blank\">\u003cstrong>Pizza Antica San Jose\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PizzaAntica\" target=\"_blank\">\u003cstrong>@PizzaAntica\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90615,90614,90613,90612,90611\"]\u003c/p>\n\u003cp>A San Jose institution, Tony Di Maggio’s Pizza has been a family-run pizza parlor for more than three decades. Decorated with Italian-American knick knacks, photos and newspaper clipping, Di Maggio’s has the warm feel of a proud, neighborhood eatery. While this list is about pizza, this restaurant’s main attraction is their stromboli. Akin to an inside out pizza, the stromboli is a mixture of cheeses, Italian sausage, ham, salami and a streak of tangy yellow mustard all wrapped in pizza dough and covered in slowly-simmered marinara sauce. Be sure to order two, as it is amazing how quickly a stromboli can disappear from your table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tonydimaggiospizza.com/\" target=\"_blank\">\u003cstrong>Tony Di Maggio’s Pizza\u003c/strong>\u003c/a>\u003cbr>\n3852 Monterey Rd, San Jose [\u003ca href=\"http://goo.gl/X3RWGA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 629-7775\u003cbr>\nHours: Mon-Thur 11am-10pm; Fri-Sat 11am-11pm; Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TonyDiMaggioPizza\" target=\"_blank\">\u003cstrong>Tony Di Maggio’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DiMaggioPizza\" target=\"_blank\">\u003cstrong>@DiMaggioPizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90599,90600,90597,90598\"]\u003c/p>\n\u003cp>This simple pizza shop has grown in popularity for their large, inexpensive New York-style pizzas. Bibo’s uses a generous helping of a special blend of buffalo and cow’s milk mozzarella cheese on their pizzas, giving the pies incredibly creamy and fresh flavor. The 20” inch pies come with massive New York-style slices that become very filling, very quickly. An added plus, Bibo’s serves a rotating selection of craft beer in frosty, wide mouth mason jars.\u003c/p>\n\u003cp>\u003ca href=\"http://bibosnypizza.com/\" target=\"_blank\">\u003cstrong>Bibo’s NY Pizza\u003c/strong>\u003c/a>\u003cbr>\n1431 Bird Ave, San Jose [\u003ca href=\"http://goo.gl/Zrx6te\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 217-9084\u003cbr>\nHours: Mon 11am-8pm; Tue-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bibos-NY-Pizza/201959719843295\" target=\"_blank\">\u003cstrong>Bibo’s NY Pizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90603,90605,90604\"]\u003c/p>\n\u003cp>A Santa Clara Valley pizza institution since 1968, Cicero’s Pizza is a popular spot for their thin, crispy crust topped with generous helpings of ingredients. Originally transported from Niagara Falls, NY by Nunzio Cicero, the family has maintained their signature flavor and crust over several generations. The aptly named Belly Buster pizza comes loaded with cheese, olives, mushrooms, salami, pepperoni, Italian sausage bell peppers and onions that practically overflow off the crispy crust.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cicerospizza.com/\" target=\"_blank\">\u003cstrong>Cicero's Pizza\u003c/strong>\u003c/a>\u003cbr>\n6138 Bollinger Rd, Cupertino [\u003ca href=\"http://goo.gl/KFl7ZK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 777-0690\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 3-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Ciceros-Pizza/113890508639507\" target=\"_blank\">\u003cstrong>Cicero’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cicerospizza\" target=\"_blank\">\u003cstrong>@cicerospizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90623,90622,90621\"]\u003c/p>\n\u003cp>This neighborhood pizza parlor serves up beautiful pizzas with their signature thick and chewy sourdough crust. The hand-tossed pizzas arrive on a metal deep-dish pan along with a much needed pie server. The McHart’s Special with pepperoni, Italian sausage, fresh mushrooms, red onions, bell pepper and fresh tomatoes is a go-to pie for your first visit.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mchartspizza.com/\" target=\"_blank\">\u003cstrong>J.T. McHart’s Pizza Restaurant \u003c/strong>\u003c/a> [\u003cstrong>CLOSED\u003c/strong>]\u003cbr>\n19732 Stevens Creek Blvd, Cupertino [\u003ca href=\"http://goo.gl/80qUlq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 255-0500\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mchartspizza\" target=\"_blank\">\u003cstrong>J.T. McHart’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\n",
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"excerpt": "Here is a helpful guide highlighting ten popular pizza restaurants in the South Bay Area. Of course, there are plenty more than ten restaurants in the South Bay that are worthy of making this list so please share your favorites in the comments. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Large, floppy New York-style pizza slices served on a paper plate. Crispy thin Neapolitan-style pizza served fresh from a blistering hot wood-fired oven. A deep dish pie with thick and chewy crust, loaded with meat, oozing cheese and veggies. Are you drooling already? It’s hard not to love pizza but it may be a little more difficult to pin down a list of favorites with so many styles to choose from. Here is a helpful guide highlighting ten popular pizza restaurants in the South Bay Area. Of course, there are plenty more than ten restaurants in the South Bay that are worthy of making this list and the following were considered contenders: \u003ca href=\"http://www.napoletanapizzeria.com/\" target=\"_blank\">Napoletana Pizzeria\u003c/a>, \u003ca href=\"http://www.pizzaboccalupo.com/\" target=\"_blank\">Pizza Bocca Lupo\u003c/a>, \u003ca href=\"http://pizzamyheart.com/\" target=\"_blank\">Pizza My Heart\u003c/a>, \u003ca href=\"http://bluelinepizza.com/\" target=\"_blank\">Blue Line Pizza\u003c/a> and \u003ca href=\"http://www.vestarwc.com/\" target=\"_blank\">Vesta\u003c/a> (Redwood City).\u003c/p>\n\u003cp>Please feel free to share your favorite places for pizza in the South Bay that are not included in this guide.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A funky, fun spot for pizza, Oak & Rye has grown into a new popular destination for pizza in the South Bay. The neighborhood pizza place offers a short list of wood-fired pies, small plates and a drink menu of craft cocktails, beer and Italian wines. Delicious pizzas take whimsical names such as the TMNT (Teenage Mutant Ninja Turtles) and the Scottie 2 Hottie. The creative theme repeats itself in the restaurant’s decor with framed vinyl records, a black light lit restroom complete with a VHS collection and a pizza oven covered in copper pennies.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oakandryepizza.com/\" target=\"_blank\">\u003cstrong>Oak & Rye\u003c/strong>\u003c/a>\u003cbr>\n303 N Santa Cruz Ave, Los Gatos [\u003ca href=\"http://goo.gl/Ebh6oS\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 395-4441\u003cbr>\nHours: Mon 5pm-11pm; Tue-Fri 11am-11pm; Sat-Sun 9am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Oak-Rye/570298836338514\" target=\"_blank\">\u003cstrong>Oak & Rye\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Taking their name from Northern Italian slang for “farmworker,” Terún celebrates the rustic dishes of Southern Italy, the main attraction being their Neapolitan-style pizza. Terún ia a proud member of the American Delegation of the Associazione Vera Pizza Napoletana. Membership is hard to obtain and includes a strict inspection of the oven (which must be wood-burning), ingredients and, of course, final product. The signature Terún pizza is topped with three simple ingredients of San Marzano tomato sauce, fior di latte mozzarella and cured spicy sausage.\u003c/p>\n\u003cp>\u003ca href=\"http://terunpizza.com/\" target=\"_blank\">\u003cstrong>Terún\u003c/strong>\u003c/a>\u003cbr>\n448 S California Ave, Palo Alto [\u003ca href=\"http://goo.gl/0Ia0BO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 600-8310\u003cbr>\nHours: Mon-Sat 11:30am-2:30pm 5-10pm; Sun 11:30am-2:30pm 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/terunpizza\" target=\"_blank\">\u003cstrong>Terun\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Terunpizza\" target=\"_blank\">\u003cstrong>@Terunpizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Peninsula chef and restaurateur, Howard Bulka, left his role as executive chef at Marché in Menlo Park in 2008 to open his ideal vision of an East Coast artisan pizzeria. At Howie’s Artisan Pizza, Bulka uses house made ingredients, a brick-lined 600 degree oven and a scientific approach to making pizza dough. All the efforts result in wildly popular pizzas, with perfectly crisp crust and delicious toppings such as sausage and roasted red onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.howiesartisanpizza.com/\" target=\"_blank\">\u003cstrong>Howie’s Artisan Pizza\u003c/strong>\u003c/a>\u003cbr>\nTown & Country Village, 855 El Camino Real, Palo Alto [\u003ca href=\"http://goo.gl/rvTpcE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 327-4992\u003cbr>\nHours: Mon-Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/HowiesArtisanPizza/info\" target=\"_blank\">\u003cstrong>Howie’s Artisan Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ArtisanPizza\" target=\"_blank\">\u003cstrong>@ArtisanPizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in a space smaller than an affordable Manhattan apartment, A Slice of New York is Kirk Vartan’s edible ode to New York. While there are just a handful of stools, the restaurant's popularity often leaves the place standing room only as hungry patrons enjoy pizza by the slice. The restaurant is covered in New York memorabilia from subway station signs, iconic NYC photographs and even handholds from a subway train. A Slice of New York serves slices and whole pies, including square Sicilian-style pan pizzas.\u003c/p>\n\u003cp>\u003ca href=\"http://www.asliceofny.com/\" target=\"_blank\">\u003cstrong>A Slice of New York\u003c/strong>\u003c/a>\u003cbr>\n3443 Stevens Creek Blvd, San Jose [\u003ca href=\"http://goo.gl/nfmnlR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 247-5423\u003cbr>\nHours: Tue-Sat 11am-12am; Sun 12:30pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/A-Slice-of-New-York/97815817993\" target=\"_blank\">\u003cstrong>A Slice of New York\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aSliceOfNY\" target=\"_blank\">\u003cstrong>@aSliceOfNY\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This South Bay location from the popular San Francisco pizzeria serves Neapolitan style pizzas. Pizzeria Delfina also has a full bar featuring Italian spirits and liqueurs. Several pizzas can easily be shared among friends and the prosciutto pie with generous servings of arugula, mozzarella, panna, caciocavallo and prosciutto is an excellent start. If you still have room afterwards, Pizzeria Delfina serves housemade gelato.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/paloalto/\" target=\"_blank\">\u003cstrong>Pizzeria Delfina\u003c/strong>\u003c/a>\u003cbr>\n651 Emerson St, Palo Alto [\u003ca href=\"http://goo.gl/JiCRHH\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 353-2208\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizzeria-Delfina-Palo-Alto/229309703925348\" target=\"_blank\">\u003cstrong>Pizzeria Delfina\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzeriadelfina\" target=\"_blank\">\u003cstrong>@pizzeriadelfina\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pizza Antica has become a popular destination on Santana Row for both date night or just stopping in for lunch for a break from shopping. The pizzas are thin crust-style and use seasonal, locally sourced ingredients. The location in an enjoyable spot to grab a table on the patio and do some people watching while sharing a pizza or two. In addition to pizzas, the restaurant serves rustic Italian pasta dishes and main entrees.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzaantica.com/\" target=\"_blank\">\u003cstrong>Pizza Antica\u003c/strong>\u003c/a>\u003cbr>\n334 Santana Row #1065, San Jose [\u003ca href=\"http://goo.gl/0GAcrI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 557-8373\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizza-Antica-San-Jose/76623298515\" target=\"_blank\">\u003cstrong>Pizza Antica San Jose\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PizzaAntica\" target=\"_blank\">\u003cstrong>@PizzaAntica\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A San Jose institution, Tony Di Maggio’s Pizza has been a family-run pizza parlor for more than three decades. Decorated with Italian-American knick knacks, photos and newspaper clipping, Di Maggio’s has the warm feel of a proud, neighborhood eatery. While this list is about pizza, this restaurant’s main attraction is their stromboli. Akin to an inside out pizza, the stromboli is a mixture of cheeses, Italian sausage, ham, salami and a streak of tangy yellow mustard all wrapped in pizza dough and covered in slowly-simmered marinara sauce. Be sure to order two, as it is amazing how quickly a stromboli can disappear from your table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tonydimaggiospizza.com/\" target=\"_blank\">\u003cstrong>Tony Di Maggio’s Pizza\u003c/strong>\u003c/a>\u003cbr>\n3852 Monterey Rd, San Jose [\u003ca href=\"http://goo.gl/X3RWGA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 629-7775\u003cbr>\nHours: Mon-Thur 11am-10pm; Fri-Sat 11am-11pm; Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TonyDiMaggioPizza\" target=\"_blank\">\u003cstrong>Tony Di Maggio’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DiMaggioPizza\" target=\"_blank\">\u003cstrong>@DiMaggioPizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This simple pizza shop has grown in popularity for their large, inexpensive New York-style pizzas. Bibo’s uses a generous helping of a special blend of buffalo and cow’s milk mozzarella cheese on their pizzas, giving the pies incredibly creamy and fresh flavor. The 20” inch pies come with massive New York-style slices that become very filling, very quickly. An added plus, Bibo’s serves a rotating selection of craft beer in frosty, wide mouth mason jars.\u003c/p>\n\u003cp>\u003ca href=\"http://bibosnypizza.com/\" target=\"_blank\">\u003cstrong>Bibo’s NY Pizza\u003c/strong>\u003c/a>\u003cbr>\n1431 Bird Ave, San Jose [\u003ca href=\"http://goo.gl/Zrx6te\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 217-9084\u003cbr>\nHours: Mon 11am-8pm; Tue-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bibos-NY-Pizza/201959719843295\" target=\"_blank\">\u003cstrong>Bibo’s NY Pizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A Santa Clara Valley pizza institution since 1968, Cicero’s Pizza is a popular spot for their thin, crispy crust topped with generous helpings of ingredients. Originally transported from Niagara Falls, NY by Nunzio Cicero, the family has maintained their signature flavor and crust over several generations. The aptly named Belly Buster pizza comes loaded with cheese, olives, mushrooms, salami, pepperoni, Italian sausage bell peppers and onions that practically overflow off the crispy crust.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cicerospizza.com/\" target=\"_blank\">\u003cstrong>Cicero's Pizza\u003c/strong>\u003c/a>\u003cbr>\n6138 Bollinger Rd, Cupertino [\u003ca href=\"http://goo.gl/KFl7ZK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 777-0690\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 3-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Ciceros-Pizza/113890508639507\" target=\"_blank\">\u003cstrong>Cicero’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cicerospizza\" target=\"_blank\">\u003cstrong>@cicerospizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This neighborhood pizza parlor serves up beautiful pizzas with their signature thick and chewy sourdough crust. The hand-tossed pizzas arrive on a metal deep-dish pan along with a much needed pie server. The McHart’s Special with pepperoni, Italian sausage, fresh mushrooms, red onions, bell pepper and fresh tomatoes is a go-to pie for your first visit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mchartspizza.com/\" target=\"_blank\">\u003cstrong>J.T. McHart’s Pizza Restaurant \u003c/strong>\u003c/a> [\u003cstrong>CLOSED\u003c/strong>]\u003cbr>\n19732 Stevens Creek Blvd, Cupertino [\u003ca href=\"http://goo.gl/80qUlq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 255-0500\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mchartspizza\" target=\"_blank\">\u003cstrong>J.T. McHart’s Pizza\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_90538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice_vegfruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice_vegfruit1000.jpg\" alt=\"Fresh fruit and vegetable juice. Photo: Lisa Landers\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh fruit and vegetable juice. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Swirling and sniffing my $10 bottle of green “Genius” juice as if I was about to sample a fine wine, I closed my eyes and took a long gulp. Although it tasted like a pile of pulverized leaves, the flavor improved when I reminded myself that liquid wisdom was coursing through my digestive tract.\u003c/p>\n\u003cp>With four juice bars located within just a few miles of my Marin County home, I had been cornered. Despite an affinity for chewing my food, I felt compelled to explore the juice mania that’s sweeping the nation. Even if you don’t have a juice bar within striking distance (yet), you’ve probably noticed that these juices have taken markets like Whole Foods by storm. Even Starbucks has taken \u003ca href=\"http://www.starbucks.com/promo/evolution-fresh-juice\" target=\"_blank\">the plunge\u003c/a>, betting that consumers will dive headlong into these cold-pressed fruit, vegetable and nut elixirs.\u003c/p>\n\u003cp>Ranging from earthy green potions like the one I sampled, to blends reminiscent of a milky bowl of Cinnamon Toast Crunch, people are lining up for these nutrient packed drinks largely because of their purported health benefits, such as \u003ca href=\"http://www.theguardian.com/lifeandstyle/2014/dec/05/detox-myth-health-diet-science-ignorance\" target=\"_blank\">detoxifying your organs\u003c/a> and boosting immunity, energy and mental acuity. Many of these drinks are also infused with ingredients like goji berries, turmeric and other “super foods,” long used in eastern medicine traditions to target certain health issues.\u003c/p>\n\u003cp>Although I wasn’t convinced that I was taking a swig from the Fountain of Youth, I was curious if integrating juices like these into my diet would be beneficial as a means of filling any nutrient gaps -- especially after \u003ca href=\"http://www.berkeleywellness.com/supplements/vitamins/article/should-you-still-take-multi\" target=\"_blank\">some studies\u003c/a> suggested that my life-long multivitamin regimen may do little more than turn my pee neon yellow. Was it time to swap my daily pill for a bottle of blended beet greens?\u003c/p>\n\u003cfigure id=\"attachment_90539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice-1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice-1-1000.jpg\" alt=\"Cold pressed juices retain more nutrients than other extraction methods. Photo: Lisa Landers\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cold pressed juices retain more nutrients than other extraction methods. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>According to \u003ca href=\"http://www.drmelina.com/about/\" target=\"_blank\">Dr. Melina Jampolis\u003c/a>, President of the National Board of Physician Nutrition Specialists and CNN’s diet expert, I shouldn’t be so quick to toss my multivitamins, which are helpful when it comes to providing missing nutrients – including ones that you won’t get through juice (like vitamin D). But there can be benefits to adding these high octane juices to our diet, which cram pounds of produce into every serving.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Food is the best source of nutrients hands down, as it comes in a well designed package with other nutrients that likely have complementary and/or synergistic effects. Plant based nutrients also play an important role in disease prevention,” says Jampolis.\u003c/p>\n\u003cp>According to \u003ca href=\"http://thechart.blogs.cnn.com/2014/03/31/study-eat-7-servings-of-fruit-veggies-daily/\" target=\"_blank\">recent research findings\u003c/a>, consuming seven daily servings of fruit and vegetables could cut the risk of premature death by 42 percent.\u003c/p>\n\u003cp>\"But it can be a full time job trying to get all the nutrients you need from food on a daily basis,” Jampolis points out, citing a 2010 survey that suggested only 6% of Americans achieve their daily target for fruit and 8% achieve their target for vegetables.\u003c/p>\n\u003cp>“And that’s where juicing comes in -- with a few catches,” she warns.\u003c/p>\n\u003ch3>Lost in Extraction\u003c/h3>\n\u003cp>Although these juices are loaded with fruits and veggies, the nutritional integrity of these foods is compromised as a result of the extraction process.\u003c/p>\n\u003cp>As opposed to traditional juices sold at the supermarket or juices made at home with a fast spinning centrifugal juicer, these emulsions are usually “cold pressed,” a process that entails applying a crushing amount of pressure to squeeze out the liquid from fruits, vegetables and other produce. If the juices are left raw after pressing, they only last about two or three days, which is why some juice-makers also opt for a secondary non-thermal, high pressure pasteurization process (HPP) to extend shelf life. Whether raw or pasteurized, both of these extraction methods preserve more of the food’s nutrition than \u003ca href=\"http://www.huffingtonpost.com/2013/02/08/juicer-types-cold-press_n_2618000.html\" target=\"_blank\">other juicing methods\u003c/a> -- but not all of it.\u003c/p>\n\u003cfigure id=\"attachment_90540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice2-1000.jpg\" alt=\"One of two “walls of juice” at a Bay Area Whole Foods. Photo: Lisa Landers\" width=\"1000\" height=\"652\" class=\"size-full wp-image-90540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two “walls of juice” at a Bay Area Whole Foods. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Stripped of skin and pulp, some key nutrients and all of the fiber are lost as these foods are transformed into juice. Devoid of fiber, these drinks can trigger a spike followed by a sharp drop in blood sugar content, which can make us feel hungry and cranky. This is mainly an issue with fruit juices, which are as loaded with sugar as they are with nutrients. “Normally in whole fruits, fiber helps slow the release of sugar so blood sugar levels remain more stable,” explains Jampolis.\u003c/p>\n\u003cp>“The high sugar content can also pose a problem for people who are trying to lose weight and carry more of their weight in their midsection,” she adds.\u003c/p>\n\u003cp>One of the other benefits of fiber is that it’s filling. “We know that liquid calories are not as satisfying as solid calories,” says Jampolis, “so if you consume juice in addition to your daily diet you will probably gain weight – not lose it.”\u003c/p>\n\u003ch3>Go for Greens\u003c/h3>\n\u003cp>If a salad isn’t part of your daily diet, Jampolis thinks green juices are a good way to get in your leafy greens, which are loaded with vitamins A,C, K and magnesium, and can also decrease your risk of diabetes.\u003c/p>\n\u003cp>But what about for those of us who are already eating a salad most days: Are we at risk from getting too much of a certain kind of nutrient if we drink these juices too? Recent studies suggest that while cruciferous vegetables like kale – a staple in green juices – may reduce cancer risks, consuming them in excess amounts \u003ca href=\"http://lpi.oregonstate.edu/infocenter/foods/cruciferous/\" target=\"_blank\">may cause thyroid problems\u003c/a>. But taking a closer look at the report, it appears that the risks are \u003ca href=\"http://empoweryourhealth.org/magazine/vol6_issue1/kale_risks_theoretical_but_in_reality_low_to_minuscule\" target=\"_blank\">really low,\u003c/a> unless you have an iodine deficiency.\u003c/p>\n\u003cp>In terms of getting too many nutrients, Jampolis’ opinion is that it’s not an issue because food-based nutrients are generally safe and well-balanced.\u003c/p>\n\u003cp>“I’m okay with a juice a day to help you hit your daily fruit and vegetable target, ” says Jampolis. But instead of using it to replace a multivitamin, she suggests swapping it for something less healthful in our diets, like refined grains or sugary snacks.\u003c/p>\n\u003cp>My take-away: For people with no major health issues, neither new-fangled juices nor old-school multivitamins are as beneficial and satiating as simply munching on a colorful array of fruits and veggies every day.\u003c/p>\n\u003cp>\u003cem>If you want to give these juices a try, here are some Bay Area-based organic juice lines available in stores and online:\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_90541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juiceshop1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juiceshop1000.jpg\" alt=\"Juice Shop juices. Photo: Lisa Landers\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juice Shop juices. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.juiceshop.com/\" target=\"_blank\">\u003cstrong>Juice Shop\u003c/strong>\u003c/a>\u003cbr>\nA pioneering Bay Area purveyor, Juice Shop was cofounded in 2008 by San Francisco native Charlie Gulick, whose raw juice regimen has helped him keep a rare liver condition at bay. Touted for their detoxifying effects, the juices are sold in returnable/refundable glass bottles, earning them extra stars in my book.\u003c/p>\n\u003cp>The green juices that I tried were crisp and not overly earthy. I thought “Bright Green” was especially tasty because of the pineapple and ginger kick. If you’re feeling brave there’s also 2 oz. shot called “Immunity” consisting of garlic, oregano oil, lemon and ginger. You may want a fruity chaser.\u003c/p>\n\u003cfigure id=\"attachment_90573\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/forager1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/forager1000.jpg\" alt=\"The Forager Project juices. Photo: Lisa Landers\" width=\"1000\" height=\"899\" class=\"size-full wp-image-90573\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Forager Project juices. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://foragerproject.com/forager-juices/\" target=\"_blank\">\u003cstrong>The Forager Project\u003c/strong>\u003c/a>\u003cbr>\nThis San Francisco-based company doesn’t make any health claims other than providing top notch organic ingredients. They use the high pressure pasteurization process (HPP) process so you can pick up a bottle at Whole Foods and store it in your fridge until you feel the urge to drink up.\u003c/p>\n\u003cp>I tried their “Greens & Apple” because of the unusual addition of sprouted broccoli, which left me with a bit of an aftertaste. “Greens & Orange” was perfectly refreshing.\u003c/p>\n\u003cfigure id=\"attachment_90574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/urban_remedy1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/urban_remedy1000.jpg\" alt=\"Wall menu at Urban Remedy’s Mill Valley shop. Photo: Lisa Landers\" width=\"1000\" height=\"600\" class=\"size-full wp-image-90574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wall menu at Urban Remedy’s Mill Valley shop. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.urbanremedy.com\" target=\"_blank\">\u003cstrong>Urban Remedy\u003c/strong>\u003c/a>\u003cbr>\nThis Marin County-based company makes some pretty big claims on their web site about the potential benefits of their drinks, but even skeptics may be lured by fun names like “Glow,” “Beet-A-Licious” and “After Party” (although with 34 grams of sugar per serving, I’d say the party is still going on when you drink this one).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Their leafy green juices are fruit-free, and feature some interesting ingredients like burdock root, dandelion greens and blue-green algae. Although the green blends all taste fairly similar, it was definitely more fun to drink from a bottle labeled “Genius” than “Clean.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice_vegfruit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice_vegfruit1000.jpg\" alt=\"Fresh fruit and vegetable juice. Photo: Lisa Landers\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh fruit and vegetable juice. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Swirling and sniffing my $10 bottle of green “Genius” juice as if I was about to sample a fine wine, I closed my eyes and took a long gulp. Although it tasted like a pile of pulverized leaves, the flavor improved when I reminded myself that liquid wisdom was coursing through my digestive tract.\u003c/p>\n\u003cp>With four juice bars located within just a few miles of my Marin County home, I had been cornered. Despite an affinity for chewing my food, I felt compelled to explore the juice mania that’s sweeping the nation. Even if you don’t have a juice bar within striking distance (yet), you’ve probably noticed that these juices have taken markets like Whole Foods by storm. Even Starbucks has taken \u003ca href=\"http://www.starbucks.com/promo/evolution-fresh-juice\" target=\"_blank\">the plunge\u003c/a>, betting that consumers will dive headlong into these cold-pressed fruit, vegetable and nut elixirs.\u003c/p>\n\u003cp>Ranging from earthy green potions like the one I sampled, to blends reminiscent of a milky bowl of Cinnamon Toast Crunch, people are lining up for these nutrient packed drinks largely because of their purported health benefits, such as \u003ca href=\"http://www.theguardian.com/lifeandstyle/2014/dec/05/detox-myth-health-diet-science-ignorance\" target=\"_blank\">detoxifying your organs\u003c/a> and boosting immunity, energy and mental acuity. Many of these drinks are also infused with ingredients like goji berries, turmeric and other “super foods,” long used in eastern medicine traditions to target certain health issues.\u003c/p>\n\u003cp>Although I wasn’t convinced that I was taking a swig from the Fountain of Youth, I was curious if integrating juices like these into my diet would be beneficial as a means of filling any nutrient gaps -- especially after \u003ca href=\"http://www.berkeleywellness.com/supplements/vitamins/article/should-you-still-take-multi\" target=\"_blank\">some studies\u003c/a> suggested that my life-long multivitamin regimen may do little more than turn my pee neon yellow. Was it time to swap my daily pill for a bottle of blended beet greens?\u003c/p>\n\u003cfigure id=\"attachment_90539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice-1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice-1-1000.jpg\" alt=\"Cold pressed juices retain more nutrients than other extraction methods. Photo: Lisa Landers\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cold pressed juices retain more nutrients than other extraction methods. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>According to \u003ca href=\"http://www.drmelina.com/about/\" target=\"_blank\">Dr. Melina Jampolis\u003c/a>, President of the National Board of Physician Nutrition Specialists and CNN’s diet expert, I shouldn’t be so quick to toss my multivitamins, which are helpful when it comes to providing missing nutrients – including ones that you won’t get through juice (like vitamin D). But there can be benefits to adding these high octane juices to our diet, which cram pounds of produce into every serving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Food is the best source of nutrients hands down, as it comes in a well designed package with other nutrients that likely have complementary and/or synergistic effects. Plant based nutrients also play an important role in disease prevention,” says Jampolis.\u003c/p>\n\u003cp>According to \u003ca href=\"http://thechart.blogs.cnn.com/2014/03/31/study-eat-7-servings-of-fruit-veggies-daily/\" target=\"_blank\">recent research findings\u003c/a>, consuming seven daily servings of fruit and vegetables could cut the risk of premature death by 42 percent.\u003c/p>\n\u003cp>\"But it can be a full time job trying to get all the nutrients you need from food on a daily basis,” Jampolis points out, citing a 2010 survey that suggested only 6% of Americans achieve their daily target for fruit and 8% achieve their target for vegetables.\u003c/p>\n\u003cp>“And that’s where juicing comes in -- with a few catches,” she warns.\u003c/p>\n\u003ch3>Lost in Extraction\u003c/h3>\n\u003cp>Although these juices are loaded with fruits and veggies, the nutritional integrity of these foods is compromised as a result of the extraction process.\u003c/p>\n\u003cp>As opposed to traditional juices sold at the supermarket or juices made at home with a fast spinning centrifugal juicer, these emulsions are usually “cold pressed,” a process that entails applying a crushing amount of pressure to squeeze out the liquid from fruits, vegetables and other produce. If the juices are left raw after pressing, they only last about two or three days, which is why some juice-makers also opt for a secondary non-thermal, high pressure pasteurization process (HPP) to extend shelf life. Whether raw or pasteurized, both of these extraction methods preserve more of the food’s nutrition than \u003ca href=\"http://www.huffingtonpost.com/2013/02/08/juicer-types-cold-press_n_2618000.html\" target=\"_blank\">other juicing methods\u003c/a> -- but not all of it.\u003c/p>\n\u003cfigure id=\"attachment_90540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juice2-1000.jpg\" alt=\"One of two “walls of juice” at a Bay Area Whole Foods. Photo: Lisa Landers\" width=\"1000\" height=\"652\" class=\"size-full wp-image-90540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two “walls of juice” at a Bay Area Whole Foods. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Stripped of skin and pulp, some key nutrients and all of the fiber are lost as these foods are transformed into juice. Devoid of fiber, these drinks can trigger a spike followed by a sharp drop in blood sugar content, which can make us feel hungry and cranky. This is mainly an issue with fruit juices, which are as loaded with sugar as they are with nutrients. “Normally in whole fruits, fiber helps slow the release of sugar so blood sugar levels remain more stable,” explains Jampolis.\u003c/p>\n\u003cp>“The high sugar content can also pose a problem for people who are trying to lose weight and carry more of their weight in their midsection,” she adds.\u003c/p>\n\u003cp>One of the other benefits of fiber is that it’s filling. “We know that liquid calories are not as satisfying as solid calories,” says Jampolis, “so if you consume juice in addition to your daily diet you will probably gain weight – not lose it.”\u003c/p>\n\u003ch3>Go for Greens\u003c/h3>\n\u003cp>If a salad isn’t part of your daily diet, Jampolis thinks green juices are a good way to get in your leafy greens, which are loaded with vitamins A,C, K and magnesium, and can also decrease your risk of diabetes.\u003c/p>\n\u003cp>But what about for those of us who are already eating a salad most days: Are we at risk from getting too much of a certain kind of nutrient if we drink these juices too? Recent studies suggest that while cruciferous vegetables like kale – a staple in green juices – may reduce cancer risks, consuming them in excess amounts \u003ca href=\"http://lpi.oregonstate.edu/infocenter/foods/cruciferous/\" target=\"_blank\">may cause thyroid problems\u003c/a>. But taking a closer look at the report, it appears that the risks are \u003ca href=\"http://empoweryourhealth.org/magazine/vol6_issue1/kale_risks_theoretical_but_in_reality_low_to_minuscule\" target=\"_blank\">really low,\u003c/a> unless you have an iodine deficiency.\u003c/p>\n\u003cp>In terms of getting too many nutrients, Jampolis’ opinion is that it’s not an issue because food-based nutrients are generally safe and well-balanced.\u003c/p>\n\u003cp>“I’m okay with a juice a day to help you hit your daily fruit and vegetable target, ” says Jampolis. But instead of using it to replace a multivitamin, she suggests swapping it for something less healthful in our diets, like refined grains or sugary snacks.\u003c/p>\n\u003cp>My take-away: For people with no major health issues, neither new-fangled juices nor old-school multivitamins are as beneficial and satiating as simply munching on a colorful array of fruits and veggies every day.\u003c/p>\n\u003cp>\u003cem>If you want to give these juices a try, here are some Bay Area-based organic juice lines available in stores and online:\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_90541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juiceshop1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Juiceshop1000.jpg\" alt=\"Juice Shop juices. Photo: Lisa Landers\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juice Shop juices. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.juiceshop.com/\" target=\"_blank\">\u003cstrong>Juice Shop\u003c/strong>\u003c/a>\u003cbr>\nA pioneering Bay Area purveyor, Juice Shop was cofounded in 2008 by San Francisco native Charlie Gulick, whose raw juice regimen has helped him keep a rare liver condition at bay. Touted for their detoxifying effects, the juices are sold in returnable/refundable glass bottles, earning them extra stars in my book.\u003c/p>\n\u003cp>The green juices that I tried were crisp and not overly earthy. I thought “Bright Green” was especially tasty because of the pineapple and ginger kick. If you’re feeling brave there’s also 2 oz. shot called “Immunity” consisting of garlic, oregano oil, lemon and ginger. You may want a fruity chaser.\u003c/p>\n\u003cfigure id=\"attachment_90573\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/forager1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/forager1000.jpg\" alt=\"The Forager Project juices. Photo: Lisa Landers\" width=\"1000\" height=\"899\" class=\"size-full wp-image-90573\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Forager Project juices. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://foragerproject.com/forager-juices/\" target=\"_blank\">\u003cstrong>The Forager Project\u003c/strong>\u003c/a>\u003cbr>\nThis San Francisco-based company doesn’t make any health claims other than providing top notch organic ingredients. They use the high pressure pasteurization process (HPP) process so you can pick up a bottle at Whole Foods and store it in your fridge until you feel the urge to drink up.\u003c/p>\n\u003cp>I tried their “Greens & Apple” because of the unusual addition of sprouted broccoli, which left me with a bit of an aftertaste. “Greens & Orange” was perfectly refreshing.\u003c/p>\n\u003cfigure id=\"attachment_90574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/urban_remedy1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/urban_remedy1000.jpg\" alt=\"Wall menu at Urban Remedy’s Mill Valley shop. Photo: Lisa Landers\" width=\"1000\" height=\"600\" class=\"size-full wp-image-90574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wall menu at Urban Remedy’s Mill Valley shop. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.urbanremedy.com\" target=\"_blank\">\u003cstrong>Urban Remedy\u003c/strong>\u003c/a>\u003cbr>\nThis Marin County-based company makes some pretty big claims on their web site about the potential benefits of their drinks, but even skeptics may be lured by fun names like “Glow,” “Beet-A-Licious” and “After Party” (although with 34 grams of sugar per serving, I’d say the party is still going on when you drink this one).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their leafy green juices are fruit-free, and feature some interesting ingredients like burdock root, dandelion greens and blue-green algae. Although the green blends all taste fairly similar, it was definitely more fun to drink from a bottle labeled “Genius” than “Clean.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "It's Here: Vegan Cheese That Actually Tastes Good",
"title": "It's Here: Vegan Cheese That Actually Tastes Good",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90461\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m6-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m6-1000.jpg\" alt=\"Now this is a vegan cheese plate, as created by Miyoko’s Kitchen. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Now this is a vegan cheese plate, as created by Miyoko’s Kitchen. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>For those considering a vegan diet, dairy is often the last hurdle, the most difficult to give up. Many who want to eat lower on the food chain, and reduce their environmental impact, think “I’d go vegan, but I can’t give up cheese.”\u003c/p>\n\u003cp>Thanks to two Bay Area companies, giving up cheese has become that much easier. Between the Hayward-based \u003ca href=\"http://kite-hill.com/\" target=\"_blank\">Kite Hill\u003c/a> and Fairfax-based \u003ca href=\"http://miyokoskitchen.com/\" target=\"_blank\">Miyoko’s Kitchen\u003c/a>, vegans and those who are lactose-intolerant now have numerous artisanal cheeses to choose from. And while the two companies are competitors in that there is nothing else on the market that remotely comes close to what they’re offering, the products they make are so different from each other, that it seems both companies could be poised to be game-changers in terms of making non-dairy cheese products that are close enough to the real thing that even non-vegans will enjoy them.\u003c/p>\n\u003cp>Most vegan cheeses now on the market are highly processed, with upwards of 15 ingredients, and many vegans avoid them because they don’t come close to the real thing.\u003c/p>\n\u003cp>Kite Hill was co-founded in 2012 by Tal Ronnen, a vegan chef who is chef/owner of L.A.’s \u003ca href=\"http://www.crossroadskitchen.com/\" target=\"_blank\">Crossroads\u003c/a> restaurant, and who gained notoriety for designing a cleanse for Oprah Winfrey. Ronnen, who is also a collaborating chef for the Wynn and Encore Hotels in Las Vegas, brought a vegan cheese there for a chef to try on his menu. The chef spit it out. \u003c/p>\n\u003cp>With the help of some friends and colleagues, his experiment began. Pat Brown, a Stanford biochemistry professor who had been experimenting with nut milks, would FedEx freshly-processed almond milk to Monte Casino, a chef and instructor at Le Cordon Bleu in Boston. With Silicon Valley investors backing the project, Casino was convinced to move to California, and the team hired Jean Prevot, a Frenchman steeped in cheese-making, who worked most recently for \u003ca href=\"http://laurachenel.com/\" target=\"_blank\">Laura Chenel\u003c/a>, to oversee building its facility in Hayward. In July of 2012 they bought an empty warehouse, creating a cheese-making facility and began production in March of 2013.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"90462,90455,90463\"]\u003c/p>\n\u003cp>All of Kite Hill’s cheeses come from almonds grown in California’s San Joaquin Valley, over 20 varieties of almonds were tested until they got the results they were looking for. The almonds are not organic, to keep prices down, but in six months, they will have non-GMO as well as kosher certification. They make four products now, with a cream cheese hitting the market early next year. The \u003cstrong>Soft Fresh Original\u003c/strong> and \u003cstrong>Soft Fresh Truffle Dill & Chive\u003c/strong> both fall into the soft fresh category, somewhat resembling farmer cheese. The \u003cstrong>Soft-Ripened\u003c/strong> is aged for 15 days, and has a silky texture and fluffy rind, and while careful not to draw a comparison, Prevot said it’s most like a Camembert. And then there is the \u003cstrong>Ricotta\u003c/strong>, which is currently being used in vegan lasagnes and other items made in the Whole Foods prepared foods section, but can be sold by weight, and will be available in individual packages next year.\u003c/p>\n\u003cfigure id=\"attachment_90456\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh1-1000.jpg\" alt=\"Where the almond milk is pasteurized at Kite Hill. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90456\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Where the almond milk is pasteurized at Kite Hill. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Prevot emphasized that most almond milks on the market use various thickeners and additives, and it was important to them that they have a product that is as unadulterated as possible: the ingredient list on all of Kite Hill’s cheeses is just almonds, water, cultures, enzymes and salt.\u003c/p>\n\u003cp>While Kite Hill has an exclusive deal with \u003ca href=\"http://www.wholefoodsmarket.com/values-matter\" target=\"_blank\">Whole Foods\u003c/a>, and is sold nationally there, its ricotta is used in its prepared foods department in vegan entrees and can be dished out into to-go containers for home use; it will soon join the lineup and be sold in tubs.\u003c/p>\n\u003cp>While most of the team members – except for Ronnen – aren’t vegan, both Prevot and Casino said they eat much less meat and dairy than they used to.\u003c/p>\n\u003cfigure id=\"attachment_90458\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh3-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh3-1000.jpg\" alt=\"A Kite Hill employee hand-wraps each wheel of Soft Ripened. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90458\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Kite Hill employee hand-wraps each wheel of Soft Ripened. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Prevot said he wasn’t drawn to the company by the goal of putting a vegan product on the market, per se, but by the challenge of figuring out how to make a dairy-free product using age-old methods for cheese-making.\u003c/p>\n\u003cp>“The challenge was to put a cheese on the market, not a substitute or an alternative,” he said. “To make it by applying traditional techniques to a non-dairy milk was very interesting to figure out.”\u003c/p>\n\u003cfigure id=\"attachment_90457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh2-1000.jpg\" alt=\"Fresh cheese does not age more than a few days. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90457\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh cheese does not age more than a few days. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Matthew Sade, CEO of Kite Hill, added that he preferred the term “plant-based” as “any time you put vegan in front of it, people presume it’s a subpar substitute for something you’d rather be eating, which isn’t the case here.”\u003c/p>\n\u003cp>Meanwhile, while Casino is the day-to-day developer, and cooked a fabulous lunch for me using Kite Hill Ricotta in stuffed shells with tomato sauce, and an amaretto cheesecake which completely would have fooled me had I forgotten where I was, Ronnen uses his Los Angeles restaurant as a development lab; Kite Hill cheeses appear regularly in dishes in his restaurant, where he can solicit feedback from diners that same night.\u003c/p>\n\u003cfigure id=\"attachment_90450\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh5-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh5-1000.jpg\" alt=\"Kite Hill’s Monte Casino cooked up these shells with its ricotta, which could have fooled this reporter. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kite Hill’s Monte Casino cooked up these shells with its ricotta, which could have fooled this reporter. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, exactly what enzymes they use to make their cheese is top secret – as is the secret behind Miyoko’s Kitchen’s cheeses, which unlike Kite Hill’s, are made from cashew milk.\u003c/p>\n\u003cp>Organic and fair trade cashews are grown by a collective of farmers in Vietnam, and are processed into nine varieties of cheese in a facility in Fairfax. Soon customers will be allowed to buy the products on site, as well as attend events in its demo kitchen and event space.\u003c/p>\n\u003cp>The Miyoko behind Miyoko’s Kitchen is Miyoko Shinner, whose 2012 \u003ca href=\"http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830\" target=\"_blank\">Artisan Vegan Cheese\u003c/a> cookbook is a must-have for many vegans. A former vegan caterer, she also was the chef/owner of the now defunct Now and Zen in San Francisco. A vegan for many years, Shinner said the company grew out of her own desire to relax on Friday nights with a glass of wine and a cheese plate.\u003c/p>\n\u003cp>“I have really good palate memory,” she said. “I was a true cheese aficionado, and was addicted to fine cheeses, it was very hard for me to give up. I missed cheese so much, that I decided it’s now or never, I might as well develop these, which I’ve come up with, after many years of experimentation.”\u003c/p>\n\u003cp>Shinner already knew her cheeses would pass for the real thing; at catering gigs she sometimes put her own cheeses among those on a cheese plate, and even non-vegans couldn’t tell the difference.\u003c/p>\n\u003cfigure id=\"attachment_90451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m1-1000.jpg\" alt=\"Miyoko Shinner stands in her aging room. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Miyoko Shinner stands in her aging room. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Her cheeses include several flavors of creamy cheeses like truffle and sun-dried tomato, and her hard cheeses include a rustic alpine style, a goat-like one covered with Herbes De Provence, and one wrapped in a wine-cured fig leaf.\u003c/p>\n\u003cp>Shinner felt it was important to offer a variety of cheeses and didn’t feel comfortable launching her company until she had accomplished that goal. “We’re the only one with this range of flavors and styles, which was one of my goals,” she said. “I didn’t want to start out with three kinds of cheese, I wanted a cheese platter for a party, I wanted to be the one-stock source for fine vegan cheeses.”\u003c/p>\n\u003cfigure id=\"attachment_90452\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m2-1000.jpg\" alt=\"Wheels of Country Style Herbes de Provence are aging. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wheels of Country Style Herbes de Provence are aging. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Shinner has some high-profile investors backing her, including \u003ca href=\"https://twitter.com/ev\" target=\"_blank\">Evan Williams\u003c/a>, cofounder of \u003ca href=\"https://twitter.com/\" target=\"_blank\">Twitter\u003c/a> and CEO of \u003ca href=\"https://medium.com/@ev/\" target=\"_blank\">Medium\u003c/a>; Billy Bramblett, co-founder of \u003ca href=\"http://www.wildwoodfoods.com/products/meat-alternatives/tofu\" target=\"_blank\">Wildwood Tofu\u003c/a> and Co-CEO of \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a>, and \u003ca href=\"http://www.tofurky.com/\" target=\"_blank\">Tofurky\u003c/a> founder Seth Tibbot.\u003c/p>\n\u003cp>“We’re a mission-based company,” said Shinner. “I’m an ardent vegan, and have been for almost 30 years. We’re doing this because we believe in the mission, to save animals and create a lower environmental footprint, to save the planet and people’s health. Our products are not just for vegans, as there are so many lactose-intolerant people or those watching their cholesterol.”\u003c/p>\n\u003cp>Shinner says all of her cheeses can be used in cooking, for example, she recommends using several in risotto. Recipes can be found in the \u003ca href=\"http://miyokoskitchen.com/blog/\" target=\"_blank\">blog\u003c/a> section of her website. \u003c/p>\n\u003cfigure id=\"attachment_90453\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m3-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m3-1000.jpg\" alt=\"An employee of Miyoko’s Kitchen molds each wheel. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90453\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An employee of Miyoko’s Kitchen molds each wheel. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods in Northern California are now carrying four varieties of Miyoko’s Kitchen cheeses and since her website went live three months ago, she has been doing a brisk mail-order business (one must buy three units in one purchase). Locally, her cheeses are also for sale at \u003ca href=\"http://www.republicofvegan.com/\" target=\"_blank\">Republic of V\u003c/a> in Berkeley and at \u003ca href=\"http://www.genatural.com/\" target=\"_blank\">Good Earth Natural Foods\u003c/a> in Fairfax. She plans to be in more natural food stores and Whole Foods nationally by next year.\u003c/p>\n\u003cp>Shinner won’t reveal what cultures she’s using, but she does use chickpea miso in addition to the cashew milk, sometimes uses nutritional yeast and all her products are certified organic. \u003c/p>\n\u003cp>And while Shinner’s repertoire is more varied than Kite Hill’s, both companies have more cheeses in the works.\u003c/p>\n\u003cfigure id=\"attachment_90454\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m41000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m41000.jpg\" alt=\"An employee makes the cashew slurry. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An employee makes the cashew slurry. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Shinner is working on a lower-end line of products to use in making grilled cheese sandwiches and Casino said hard cheeses are next up at Kite Hill. “While we work on one project, we always have another project in mind at all times,” he said.\u003c/p>\n\u003cp>And while Kite Hill is not available online yet, it will be in the future.\u003c/p>\n\u003cfigure id=\"attachment_90459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh4-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh4-1000.jpg\" alt=\"Kite Hill’s two soft fresh cheeses with its soft ripened. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kite Hill’s two soft fresh cheeses with its soft ripened. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\n\u003ch3>A guide to Kite Hill and Miyoko’s Kitchen’s plant-based cheeses\u003c/h3>\n\u003cp>I’ll admit I’m not vegan, and I love cheese. But I was so impressed by both company’s products, that I would happily cook with them for dairy-intolerant guests (and there is no other product I’ve tried that I would say that about). My interest in these products was as a cheese-lover, and was pleasantly surprised to find two companies making products that I would be more than happy to eat, and perhaps most importantly, wouldn’t feel like I was sacrificing my own enjoyment just to please my guests.\u003c/p>\n\u003cp>All of Kite Hill’s cheeses are sold nationally at Whole Foods, and sometime next year they will be available for purchase from the \u003ca href=\"http://kite-hill.com/\" target=\"_blank\">Kite Hill\u003c/a> website.\u003c/p>\n\u003cul>\n\u003cp>\u003cstrong>Kite Hill’s cheeses:\u003c/strong>\u003c/p>\n\u003cli>\u003cstrong>Soft Fresh Original:\u003c/strong> like a farmer cheese, it’s good on crackers or sliced in salad.\u003c/li>\n\u003cli>\u003cstrong>Soft Fresh Truffle Dill & Chive:\u003c/strong> also good on crackers, but with more flavor than Soft Fresh Original.\u003c/li>\n\u003cli>\u003cstrong>Soft Ripened:\u003c/strong> Aged for 15 days, this one is bit like Camembert, with a fluffy rind. Pairs well with grapes.\u003c/li>\n\u003cli>\u003cstrong>Ricotta:\u003c/strong> I tasted this prepared two different ways by Kite Hill’s chef, and his cheesecake could have fooled me. The flavor and mouth feel was as good as a regular cheesecake, and I would probably use this again since many people who love dairy maybe don’t want that much of it.\u003c/li>\n\u003cli>\u003cstrong>Cream Cheese:\u003c/strong> while not on the market yet, another excellent product. This was exceptionally close to the real thing.\u003c/li>\n\u003c/ul>\n\u003cp>Miyoko’s Kitchen products are available at local \u003ca href=\"http://www.wholefoodsmarket.com/stores/list\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.republicofvegan.com/\" target=\"_blank\">The Republic of V\u003c/a> in Berkeley and \u003ca href=\"http://www.genatural.com/\" target=\"_blank\">Good Earth\u003c/a> in Fairfax, and soon, at Miyoko’s \u003ca href=\"http://miyokoskitchen.com/contact/\" target=\"_blank\">location\u003c/a>. For now, though, \u003ca href=\"http://shop.miyokoskitchen.com/\" target=\"_blank\">buy them online\u003c/a>. \u003c/p>\n\u003cul>\n\u003cstrong>Miyoko’s Kitchen cheeses:\u003c/strong>\n\u003cli>\u003cstrong>Classic Double Cream Chive:\u003c/strong> This one is the only one of Miyoko’s that has any similarity to what Kite Hill is doing. A soft, spreadable cheese flavored with chives.\u003c/li>\n\u003cli>\u003cstrong>Double Cream Sundried Tomato Garlic:\u003c/strong> Miyoko recommends this one for a pasta sauce, while this cheese would be my preference for a bagel topping.\u003c/li>\n\u003cli>\u003cstrong>High Sierra Rustic Alpine:\u003c/strong> Miyoko describes this one as “slightly nutty with sweet overtones and a lot of umami finish.” It gets harder as it ages.\u003c/li>\n\u003cli>\u003cstrong>Fresh Loire Valley in a Fig Leaf:\u003c/strong> the most similar to a soft, fresh goat cheese.\u003c/li>\n\u003cli>\u003cstrong>French Style Winter Truffle:\u003c/strong> This was my favorite of Miyoko’s. While she recommends this one tossed in risotto, it’s equally delicious as is, on a cracker. It also has a real funk to it, due to the truffles, I used it in a veggie casserole with mushrooms.\u003c/li>\n\u003cli>\u003cstrong>Aged English Sharp Farmhouse:\u003c/strong> Miyoko recommends using this one with your favorite non-dairy milk for mac and cheese.\u003c/li>\n\u003cli>\u003cstrong>Aged English Smoked Farmhouse:\u003c/strong> Similar to Aged English Sharp Farmhouse, except with a delicious smoky flavor.\u003c/li>\n\u003cli>\u003cstrong>Country Style Herbes De Provence:\u003c/strong> This one is more like an aged goat cheese, covered with said herbs.\u003c/li>\n\u003c/ul>\n\u003cp>With so many to sample, I liked some of Miyoko’s cheeses better than others, and some were more likely to fool me than others. Eating a wedge makes it easier to discern that it’s not real cheese, so I can’t say that hers fooled me like Kite Hill’s Ricotta. However, I enjoyed eating all of her cheeses, would buy them to serve to guests, and would be happy to eat them again myself.\n\u003c/p>\u003c/blockquote>\n\u003ch3>RECIPES\u003c/h3>\n\u003cfigure id=\"attachment_90473\" class=\"wp-caption aligncenter\" style=\"max-width: 538px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Potato1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Potato1.jpg\" alt=\"Classic Double Cream Chive Mashed Potatoes. Photo courtesy of Miyoko's Kitchen\" width=\"538\" height=\"395\" class=\"size-full wp-image-90473\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Double Cream Chive Mashed Potatoes. Photo courtesy of Miyoko's Kitchen\u003c/figcaption>\u003c/figure>\n\u003ch3>Classic Double Cream Chive Mashed Potatoes\u003c/h3>\n\u003cp>\u003cem>Recipe courtesy of Miyoko's Kitchen\u003c/em>\u003c/p>\n\u003cp>\u003cem>Serves 8 to 10\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 lbs. potatoes, peeled or well-scrubbed, quartered\u003c/li>\n\u003cli>2 teaspoons sea salt\u003c/li>\n\u003cli>Water to cover\u003c/li>\n\u003cli>1 cup plain, unsweetened non-dairy milk (soy, almond, coconut)\u003c/li>\n\u003cli>1 wheel (6 1/2 ounces) \u003ca href=\"http://miyokoskitchen.com/products-miyoko/\" target=\"_blank\">Miyoko’s Creamery Classic Double Cream Chive\u003c/a>\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPlace the potatoes in a pot and cover with water. Add salt, bring to a boil, and simmer until fork-tender, about 20 minutes. Drain. Return to the pot, and add the milk. Using a whisk, mash the potatoes well. Stir in the Classic Double Cream Chive until melted. Season to taste with salt and pepper.\u003c/p>\n\u003cp>This same simple recipe makes an excellent filler for twice baked potatoes. Simply bake six large fork-poked potatoes (an hour at 400°) and set aside to let cool. Cut each potato into a bowl shape, removing the top 1/3 of each potato, and scoop out the filling (don’t forget the extra potato in the “lid.”) Follow the directions above for mashed and using this mash, over-stuff each potato. Bake again at 400° for 20 minutes and top with your favorite toppings.\u003c/p>\n\u003chr>\n\u003ch3>Kite Hill Meyer Lemon Cheesecake\u003c/h3>\n\u003cp>\u003cem>Recipe courtesy of Kite Hill\u003c/em>\u003c/p>\n\u003cp>Use 10-inch spring form pan\u003c/p>\n\u003cul>\n\u003cstrong>Crust:\u003c/strong>\n\u003cli>5 oz. graham cracker crumbs\u003c/li>\n\u003cli>1 oz. organic sugar\u003c/li>\n\u003cli>3 oz. vegan butter (Earth Balance)\u003c/li>\n\u003c/ul>\n\u003cp>Melt butter, allow to cool. Add graham cracker crumbs and sugar in food processor, and pulse to mix. Add cooled butter to dry mix and stir with spoon.\u003c/p>\n\u003cp>\u003cstrong>To Shape Crust:\u003c/strong>\u003cbr>\nSprinkle crumb mixture into the bottom of the pan and press evenly to 1/4 of an inch thick. Store pan in freezer for 10 minutes to chill. \u003c/p>\n\u003cul>\n\u003cstrong>Cheesecake Filling:\u003c/strong>\n\u003cli>20 oz. Kite Hill Ricotta\u003c/li>\n\u003cli>4 oz. organic sugar\u003c/li>\n\u003cli>1 tablespoon vanilla extract\u003c/li>\n\u003cli>2 tablespoons fresh Meyer lemon juice\u003c/li>\n\u003cli>1 teaspoon Ener-G egg replacer hydrated in 1/8 cup of cold water\u003c/li>\n\u003c/ul>\n\u003cp>Blend first four ingredients in food processor until smooth and creamy consistency is achieved.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Add blended filling and hydrated egg replacer in a bowl and stir evenly. Pour mixture into prepared pan. Place onto a baking sheet and bake in a preheated oven at 300 degrees for 25 min. Rotate pan in oven halfway through baking. Allow to cool thoroughly and refrigerate four hours before serving.\u003c/p>\n\n",
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"excerpt": "Both vegans and non-vegans alike are pretty much in agreement that most vegan cheeses on the market are a poor substitute for the real thing. But two Bay Area companies, Kite Hill and Miyoko's Kitchen, are crafting artisanal plant-based cheeses that might indeed surprise even the most discerning cheese-lover.",
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"description": "Both vegans and non-vegans alike are pretty much in agreement that most vegan cheeses on the market are a poor substitute for the real thing. But two Bay Area companies, Kite Hill and Miyoko's Kitchen, are crafting artisanal plant-based cheeses that might indeed surprise even the most discerning cheese-lover.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90461\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m6-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m6-1000.jpg\" alt=\"Now this is a vegan cheese plate, as created by Miyoko’s Kitchen. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Now this is a vegan cheese plate, as created by Miyoko’s Kitchen. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>For those considering a vegan diet, dairy is often the last hurdle, the most difficult to give up. Many who want to eat lower on the food chain, and reduce their environmental impact, think “I’d go vegan, but I can’t give up cheese.”\u003c/p>\n\u003cp>Thanks to two Bay Area companies, giving up cheese has become that much easier. Between the Hayward-based \u003ca href=\"http://kite-hill.com/\" target=\"_blank\">Kite Hill\u003c/a> and Fairfax-based \u003ca href=\"http://miyokoskitchen.com/\" target=\"_blank\">Miyoko’s Kitchen\u003c/a>, vegans and those who are lactose-intolerant now have numerous artisanal cheeses to choose from. And while the two companies are competitors in that there is nothing else on the market that remotely comes close to what they’re offering, the products they make are so different from each other, that it seems both companies could be poised to be game-changers in terms of making non-dairy cheese products that are close enough to the real thing that even non-vegans will enjoy them.\u003c/p>\n\u003cp>Most vegan cheeses now on the market are highly processed, with upwards of 15 ingredients, and many vegans avoid them because they don’t come close to the real thing.\u003c/p>\n\u003cp>Kite Hill was co-founded in 2012 by Tal Ronnen, a vegan chef who is chef/owner of L.A.’s \u003ca href=\"http://www.crossroadskitchen.com/\" target=\"_blank\">Crossroads\u003c/a> restaurant, and who gained notoriety for designing a cleanse for Oprah Winfrey. Ronnen, who is also a collaborating chef for the Wynn and Encore Hotels in Las Vegas, brought a vegan cheese there for a chef to try on his menu. The chef spit it out. \u003c/p>\n\u003cp>With the help of some friends and colleagues, his experiment began. Pat Brown, a Stanford biochemistry professor who had been experimenting with nut milks, would FedEx freshly-processed almond milk to Monte Casino, a chef and instructor at Le Cordon Bleu in Boston. With Silicon Valley investors backing the project, Casino was convinced to move to California, and the team hired Jean Prevot, a Frenchman steeped in cheese-making, who worked most recently for \u003ca href=\"http://laurachenel.com/\" target=\"_blank\">Laura Chenel\u003c/a>, to oversee building its facility in Hayward. In July of 2012 they bought an empty warehouse, creating a cheese-making facility and began production in March of 2013.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All of Kite Hill’s cheeses come from almonds grown in California’s San Joaquin Valley, over 20 varieties of almonds were tested until they got the results they were looking for. The almonds are not organic, to keep prices down, but in six months, they will have non-GMO as well as kosher certification. They make four products now, with a cream cheese hitting the market early next year. The \u003cstrong>Soft Fresh Original\u003c/strong> and \u003cstrong>Soft Fresh Truffle Dill & Chive\u003c/strong> both fall into the soft fresh category, somewhat resembling farmer cheese. The \u003cstrong>Soft-Ripened\u003c/strong> is aged for 15 days, and has a silky texture and fluffy rind, and while careful not to draw a comparison, Prevot said it’s most like a Camembert. And then there is the \u003cstrong>Ricotta\u003c/strong>, which is currently being used in vegan lasagnes and other items made in the Whole Foods prepared foods section, but can be sold by weight, and will be available in individual packages next year.\u003c/p>\n\u003cfigure id=\"attachment_90456\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh1-1000.jpg\" alt=\"Where the almond milk is pasteurized at Kite Hill. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90456\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Where the almond milk is pasteurized at Kite Hill. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Prevot emphasized that most almond milks on the market use various thickeners and additives, and it was important to them that they have a product that is as unadulterated as possible: the ingredient list on all of Kite Hill’s cheeses is just almonds, water, cultures, enzymes and salt.\u003c/p>\n\u003cp>While Kite Hill has an exclusive deal with \u003ca href=\"http://www.wholefoodsmarket.com/values-matter\" target=\"_blank\">Whole Foods\u003c/a>, and is sold nationally there, its ricotta is used in its prepared foods department in vegan entrees and can be dished out into to-go containers for home use; it will soon join the lineup and be sold in tubs.\u003c/p>\n\u003cp>While most of the team members – except for Ronnen – aren’t vegan, both Prevot and Casino said they eat much less meat and dairy than they used to.\u003c/p>\n\u003cfigure id=\"attachment_90458\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh3-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh3-1000.jpg\" alt=\"A Kite Hill employee hand-wraps each wheel of Soft Ripened. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90458\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Kite Hill employee hand-wraps each wheel of Soft Ripened. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Prevot said he wasn’t drawn to the company by the goal of putting a vegan product on the market, per se, but by the challenge of figuring out how to make a dairy-free product using age-old methods for cheese-making.\u003c/p>\n\u003cp>“The challenge was to put a cheese on the market, not a substitute or an alternative,” he said. “To make it by applying traditional techniques to a non-dairy milk was very interesting to figure out.”\u003c/p>\n\u003cfigure id=\"attachment_90457\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh2-1000.jpg\" alt=\"Fresh cheese does not age more than a few days. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90457\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh cheese does not age more than a few days. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Matthew Sade, CEO of Kite Hill, added that he preferred the term “plant-based” as “any time you put vegan in front of it, people presume it’s a subpar substitute for something you’d rather be eating, which isn’t the case here.”\u003c/p>\n\u003cp>Meanwhile, while Casino is the day-to-day developer, and cooked a fabulous lunch for me using Kite Hill Ricotta in stuffed shells with tomato sauce, and an amaretto cheesecake which completely would have fooled me had I forgotten where I was, Ronnen uses his Los Angeles restaurant as a development lab; Kite Hill cheeses appear regularly in dishes in his restaurant, where he can solicit feedback from diners that same night.\u003c/p>\n\u003cfigure id=\"attachment_90450\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh5-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh5-1000.jpg\" alt=\"Kite Hill’s Monte Casino cooked up these shells with its ricotta, which could have fooled this reporter. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kite Hill’s Monte Casino cooked up these shells with its ricotta, which could have fooled this reporter. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, exactly what enzymes they use to make their cheese is top secret – as is the secret behind Miyoko’s Kitchen’s cheeses, which unlike Kite Hill’s, are made from cashew milk.\u003c/p>\n\u003cp>Organic and fair trade cashews are grown by a collective of farmers in Vietnam, and are processed into nine varieties of cheese in a facility in Fairfax. Soon customers will be allowed to buy the products on site, as well as attend events in its demo kitchen and event space.\u003c/p>\n\u003cp>The Miyoko behind Miyoko’s Kitchen is Miyoko Shinner, whose 2012 \u003ca href=\"http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830\" target=\"_blank\">Artisan Vegan Cheese\u003c/a> cookbook is a must-have for many vegans. A former vegan caterer, she also was the chef/owner of the now defunct Now and Zen in San Francisco. A vegan for many years, Shinner said the company grew out of her own desire to relax on Friday nights with a glass of wine and a cheese plate.\u003c/p>\n\u003cp>“I have really good palate memory,” she said. “I was a true cheese aficionado, and was addicted to fine cheeses, it was very hard for me to give up. I missed cheese so much, that I decided it’s now or never, I might as well develop these, which I’ve come up with, after many years of experimentation.”\u003c/p>\n\u003cp>Shinner already knew her cheeses would pass for the real thing; at catering gigs she sometimes put her own cheeses among those on a cheese plate, and even non-vegans couldn’t tell the difference.\u003c/p>\n\u003cfigure id=\"attachment_90451\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m1-1000.jpg\" alt=\"Miyoko Shinner stands in her aging room. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90451\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Miyoko Shinner stands in her aging room. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Her cheeses include several flavors of creamy cheeses like truffle and sun-dried tomato, and her hard cheeses include a rustic alpine style, a goat-like one covered with Herbes De Provence, and one wrapped in a wine-cured fig leaf.\u003c/p>\n\u003cp>Shinner felt it was important to offer a variety of cheeses and didn’t feel comfortable launching her company until she had accomplished that goal. “We’re the only one with this range of flavors and styles, which was one of my goals,” she said. “I didn’t want to start out with three kinds of cheese, I wanted a cheese platter for a party, I wanted to be the one-stock source for fine vegan cheeses.”\u003c/p>\n\u003cfigure id=\"attachment_90452\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m2-1000.jpg\" alt=\"Wheels of Country Style Herbes de Provence are aging. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wheels of Country Style Herbes de Provence are aging. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Shinner has some high-profile investors backing her, including \u003ca href=\"https://twitter.com/ev\" target=\"_blank\">Evan Williams\u003c/a>, cofounder of \u003ca href=\"https://twitter.com/\" target=\"_blank\">Twitter\u003c/a> and CEO of \u003ca href=\"https://medium.com/@ev/\" target=\"_blank\">Medium\u003c/a>; Billy Bramblett, co-founder of \u003ca href=\"http://www.wildwoodfoods.com/products/meat-alternatives/tofu\" target=\"_blank\">Wildwood Tofu\u003c/a> and Co-CEO of \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a>, and \u003ca href=\"http://www.tofurky.com/\" target=\"_blank\">Tofurky\u003c/a> founder Seth Tibbot.\u003c/p>\n\u003cp>“We’re a mission-based company,” said Shinner. “I’m an ardent vegan, and have been for almost 30 years. We’re doing this because we believe in the mission, to save animals and create a lower environmental footprint, to save the planet and people’s health. Our products are not just for vegans, as there are so many lactose-intolerant people or those watching their cholesterol.”\u003c/p>\n\u003cp>Shinner says all of her cheeses can be used in cooking, for example, she recommends using several in risotto. Recipes can be found in the \u003ca href=\"http://miyokoskitchen.com/blog/\" target=\"_blank\">blog\u003c/a> section of her website. \u003c/p>\n\u003cfigure id=\"attachment_90453\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m3-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m3-1000.jpg\" alt=\"An employee of Miyoko’s Kitchen molds each wheel. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90453\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An employee of Miyoko’s Kitchen molds each wheel. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods in Northern California are now carrying four varieties of Miyoko’s Kitchen cheeses and since her website went live three months ago, she has been doing a brisk mail-order business (one must buy three units in one purchase). Locally, her cheeses are also for sale at \u003ca href=\"http://www.republicofvegan.com/\" target=\"_blank\">Republic of V\u003c/a> in Berkeley and at \u003ca href=\"http://www.genatural.com/\" target=\"_blank\">Good Earth Natural Foods\u003c/a> in Fairfax. She plans to be in more natural food stores and Whole Foods nationally by next year.\u003c/p>\n\u003cp>Shinner won’t reveal what cultures she’s using, but she does use chickpea miso in addition to the cashew milk, sometimes uses nutritional yeast and all her products are certified organic. \u003c/p>\n\u003cp>And while Shinner’s repertoire is more varied than Kite Hill’s, both companies have more cheeses in the works.\u003c/p>\n\u003cfigure id=\"attachment_90454\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m41000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/m41000.jpg\" alt=\"An employee makes the cashew slurry. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90454\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An employee makes the cashew slurry. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Shinner is working on a lower-end line of products to use in making grilled cheese sandwiches and Casino said hard cheeses are next up at Kite Hill. “While we work on one project, we always have another project in mind at all times,” he said.\u003c/p>\n\u003cp>And while Kite Hill is not available online yet, it will be in the future.\u003c/p>\n\u003cfigure id=\"attachment_90459\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh4-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/kh4-1000.jpg\" alt=\"Kite Hill’s two soft fresh cheeses with its soft ripened. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-90459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kite Hill’s two soft fresh cheeses with its soft ripened. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\n\u003ch3>A guide to Kite Hill and Miyoko’s Kitchen’s plant-based cheeses\u003c/h3>\n\u003cp>I’ll admit I’m not vegan, and I love cheese. But I was so impressed by both company’s products, that I would happily cook with them for dairy-intolerant guests (and there is no other product I’ve tried that I would say that about). My interest in these products was as a cheese-lover, and was pleasantly surprised to find two companies making products that I would be more than happy to eat, and perhaps most importantly, wouldn’t feel like I was sacrificing my own enjoyment just to please my guests.\u003c/p>\n\u003cp>All of Kite Hill’s cheeses are sold nationally at Whole Foods, and sometime next year they will be available for purchase from the \u003ca href=\"http://kite-hill.com/\" target=\"_blank\">Kite Hill\u003c/a> website.\u003c/p>\n\u003cul>\n\u003cp>\u003cstrong>Kite Hill’s cheeses:\u003c/strong>\u003c/p>\n\u003cli>\u003cstrong>Soft Fresh Original:\u003c/strong> like a farmer cheese, it’s good on crackers or sliced in salad.\u003c/li>\n\u003cli>\u003cstrong>Soft Fresh Truffle Dill & Chive:\u003c/strong> also good on crackers, but with more flavor than Soft Fresh Original.\u003c/li>\n\u003cli>\u003cstrong>Soft Ripened:\u003c/strong> Aged for 15 days, this one is bit like Camembert, with a fluffy rind. Pairs well with grapes.\u003c/li>\n\u003cli>\u003cstrong>Ricotta:\u003c/strong> I tasted this prepared two different ways by Kite Hill’s chef, and his cheesecake could have fooled me. The flavor and mouth feel was as good as a regular cheesecake, and I would probably use this again since many people who love dairy maybe don’t want that much of it.\u003c/li>\n\u003cli>\u003cstrong>Cream Cheese:\u003c/strong> while not on the market yet, another excellent product. This was exceptionally close to the real thing.\u003c/li>\n\u003c/ul>\n\u003cp>Miyoko’s Kitchen products are available at local \u003ca href=\"http://www.wholefoodsmarket.com/stores/list\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.republicofvegan.com/\" target=\"_blank\">The Republic of V\u003c/a> in Berkeley and \u003ca href=\"http://www.genatural.com/\" target=\"_blank\">Good Earth\u003c/a> in Fairfax, and soon, at Miyoko’s \u003ca href=\"http://miyokoskitchen.com/contact/\" target=\"_blank\">location\u003c/a>. For now, though, \u003ca href=\"http://shop.miyokoskitchen.com/\" target=\"_blank\">buy them online\u003c/a>. \u003c/p>\n\u003cul>\n\u003cstrong>Miyoko’s Kitchen cheeses:\u003c/strong>\n\u003cli>\u003cstrong>Classic Double Cream Chive:\u003c/strong> This one is the only one of Miyoko’s that has any similarity to what Kite Hill is doing. A soft, spreadable cheese flavored with chives.\u003c/li>\n\u003cli>\u003cstrong>Double Cream Sundried Tomato Garlic:\u003c/strong> Miyoko recommends this one for a pasta sauce, while this cheese would be my preference for a bagel topping.\u003c/li>\n\u003cli>\u003cstrong>High Sierra Rustic Alpine:\u003c/strong> Miyoko describes this one as “slightly nutty with sweet overtones and a lot of umami finish.” It gets harder as it ages.\u003c/li>\n\u003cli>\u003cstrong>Fresh Loire Valley in a Fig Leaf:\u003c/strong> the most similar to a soft, fresh goat cheese.\u003c/li>\n\u003cli>\u003cstrong>French Style Winter Truffle:\u003c/strong> This was my favorite of Miyoko’s. While she recommends this one tossed in risotto, it’s equally delicious as is, on a cracker. It also has a real funk to it, due to the truffles, I used it in a veggie casserole with mushrooms.\u003c/li>\n\u003cli>\u003cstrong>Aged English Sharp Farmhouse:\u003c/strong> Miyoko recommends using this one with your favorite non-dairy milk for mac and cheese.\u003c/li>\n\u003cli>\u003cstrong>Aged English Smoked Farmhouse:\u003c/strong> Similar to Aged English Sharp Farmhouse, except with a delicious smoky flavor.\u003c/li>\n\u003cli>\u003cstrong>Country Style Herbes De Provence:\u003c/strong> This one is more like an aged goat cheese, covered with said herbs.\u003c/li>\n\u003c/ul>\n\u003cp>With so many to sample, I liked some of Miyoko’s cheeses better than others, and some were more likely to fool me than others. Eating a wedge makes it easier to discern that it’s not real cheese, so I can’t say that hers fooled me like Kite Hill’s Ricotta. However, I enjoyed eating all of her cheeses, would buy them to serve to guests, and would be happy to eat them again myself.\n\u003c/p>\u003c/blockquote>\n\u003ch3>RECIPES\u003c/h3>\n\u003cfigure id=\"attachment_90473\" class=\"wp-caption aligncenter\" style=\"max-width: 538px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Potato1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Potato1.jpg\" alt=\"Classic Double Cream Chive Mashed Potatoes. Photo courtesy of Miyoko's Kitchen\" width=\"538\" height=\"395\" class=\"size-full wp-image-90473\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Double Cream Chive Mashed Potatoes. Photo courtesy of Miyoko's Kitchen\u003c/figcaption>\u003c/figure>\n\u003ch3>Classic Double Cream Chive Mashed Potatoes\u003c/h3>\n\u003cp>\u003cem>Recipe courtesy of Miyoko's Kitchen\u003c/em>\u003c/p>\n\u003cp>\u003cem>Serves 8 to 10\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 lbs. potatoes, peeled or well-scrubbed, quartered\u003c/li>\n\u003cli>2 teaspoons sea salt\u003c/li>\n\u003cli>Water to cover\u003c/li>\n\u003cli>1 cup plain, unsweetened non-dairy milk (soy, almond, coconut)\u003c/li>\n\u003cli>1 wheel (6 1/2 ounces) \u003ca href=\"http://miyokoskitchen.com/products-miyoko/\" target=\"_blank\">Miyoko’s Creamery Classic Double Cream Chive\u003c/a>\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPlace the potatoes in a pot and cover with water. Add salt, bring to a boil, and simmer until fork-tender, about 20 minutes. Drain. Return to the pot, and add the milk. Using a whisk, mash the potatoes well. Stir in the Classic Double Cream Chive until melted. Season to taste with salt and pepper.\u003c/p>\n\u003cp>This same simple recipe makes an excellent filler for twice baked potatoes. Simply bake six large fork-poked potatoes (an hour at 400°) and set aside to let cool. Cut each potato into a bowl shape, removing the top 1/3 of each potato, and scoop out the filling (don’t forget the extra potato in the “lid.”) Follow the directions above for mashed and using this mash, over-stuff each potato. Bake again at 400° for 20 minutes and top with your favorite toppings.\u003c/p>\n\u003chr>\n\u003ch3>Kite Hill Meyer Lemon Cheesecake\u003c/h3>\n\u003cp>\u003cem>Recipe courtesy of Kite Hill\u003c/em>\u003c/p>\n\u003cp>Use 10-inch spring form pan\u003c/p>\n\u003cul>\n\u003cstrong>Crust:\u003c/strong>\n\u003cli>5 oz. graham cracker crumbs\u003c/li>\n\u003cli>1 oz. organic sugar\u003c/li>\n\u003cli>3 oz. vegan butter (Earth Balance)\u003c/li>\n\u003c/ul>\n\u003cp>Melt butter, allow to cool. Add graham cracker crumbs and sugar in food processor, and pulse to mix. Add cooled butter to dry mix and stir with spoon.\u003c/p>\n\u003cp>\u003cstrong>To Shape Crust:\u003c/strong>\u003cbr>\nSprinkle crumb mixture into the bottom of the pan and press evenly to 1/4 of an inch thick. Store pan in freezer for 10 minutes to chill. \u003c/p>\n\u003cul>\n\u003cstrong>Cheesecake Filling:\u003c/strong>\n\u003cli>20 oz. Kite Hill Ricotta\u003c/li>\n\u003cli>4 oz. organic sugar\u003c/li>\n\u003cli>1 tablespoon vanilla extract\u003c/li>\n\u003cli>2 tablespoons fresh Meyer lemon juice\u003c/li>\n\u003cli>1 teaspoon Ener-G egg replacer hydrated in 1/8 cup of cold water\u003c/li>\n\u003c/ul>\n\u003cp>Blend first four ingredients in food processor until smooth and creamy consistency is achieved.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Black Creek Builders: Behind the Scenes of the East Bay Restaurant Boom",
"title": "Black Creek Builders: Behind the Scenes of the East Bay Restaurant Boom",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>How many times do we go to restaurants each month—or week—and fail to really comprehend the physical process of pulling together all the elements that a restaurant requires, from permitting to plumbing, to every hoop jumped in between? \u003c/p>\n\u003cp>I tend to notice aesthetically pleasing design, but don’t go much beyond my hedonistic pleasure in identifying its lineage. My encounter with Travis Wirt, owner of \u003ca href=\"http://www.blackcreekbuilders.com/\" target=\"_blank\">Black Creek Builders\u003c/a>, changed all that. Or rather, I should say, my encounter with many compelling Oakland restaurant spaces that Wirt has had his hand in made me aware of the process in a way I hadn’t considered before. \u003c/p>\n\u003cfigure id=\"attachment_90417\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Travis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Travis1000.jpg\" alt=\"Travis Wirt, owner of Black Creek Builders. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Travis Wirt, owner of Black Creek Builders. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>I got wind of Black Creek Builders from Hollie Hardy, a poet-friend and long-time employee of the company. She had seen a piece I wrote for Bay Area Bites on \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/\">burgers\u003c/a>, which included \u003ca href=\"http://www.handlebar984.com/\" target=\"_blank\">Handlebar\u003c/a> and \u003ca href=\"http://victoryburger.com/\" target=\"_blank\">Victory Burger\u003c/a>, both Black Creek projects. And she asked me if I had ever thought of covering the process of opening a restaurant from much earlier on than when it opens its doors to guests. I had not. And when I heard about the spaces that were forthcoming, I jumped at the opportunity to interview three owners of soon-to-be shiny new restaurants, along with Wirt, about what they do, and how.\u003c/p>\n\u003cp>Analiesa Gosnell, co-owner of \u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">Clove & Hoof\u003c/a> butcher shop and restaurant with John Blevins, didn't know anything about meat until she started working for \u003ca href=\"http://prmeatco.com/\" target=\"_blank\">Prather Ranch Meat Company\u003c/a> about five years ago. But that brief experience made her want to learn the art of butchery. Her family had owned a cattle ranch in Siskiyou County back in the 1850s and, perhaps not coincidentally, the beef served at the new restaurant will be from nearby Jenner Ranch. Clove & Hoof will mark the first restaurant/butcher-direct sale of their grass-fed brand. As she and Blevins went through the process of opening Clove & Hoof on Oakland’s Broadway-40th St. corridor, they realized that their priority would be to listen to the desires of the neighborhood, so the kinds of sustainably raised meat they focus on will first be responsive to customer demand. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90408,90409,90410\"]\u003c/p>\n\u003cp>The Clove & Hoof concept is simple: half butcher shop in the whole-animal tradition and half casual lunch and takeout focus. Blevins is leading the charge in the kitchen, and his menu includes a burger with two four-ounce patties, loads of gooey cheese and chopped romaine, house-smoked meats, and Southern-style barbecue. They opened on November 20 and the plan is to open for dinner in a few months.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Because neither partner had experience in building a restaurant from the ground up, they looked to Black Creek Builders to step in and help them through the often-arduous process. When I asked Gosnell what made the difference between a traditional construction company and one focused primarily on restaurants, she cited two things: the permitting process and the codes that apply specifically to restaurants that many builders are unfamiliar with. “Travis just has an easy vibe around all the stuff that stresses me out as a first-time restaurant owner,” says Gosnell, adding that Wirt has provided invaluable design consultation as well.\u003c/p>\n\u003cp>When I talked to Wirt about how he became the go-to restaurant guy in Oakland, he admitted it was somewhat by accident. He had been building custom homes in the hills when he decided to start his own business. Then, the recession hit. His first restaurant project was Actual Café in 2009, and it was truly from scratch. The space was “cold-shell,” meaning completely unfinished. Thus began his grand adventure over the last six years, figuring out how to work with uncooperative structures, understanding the nuances of complicated utility needs, and ensuring that spaces have the back-end infrastructure they need to be sustainable, and even grow.\u003c/p>\n\u003cp>By all accounts, he’s a great boss, too. He re-invests what he earns back into the business, and in his employees. He believes that a strong company must retain the expertise of those who carry out the work. So, he wants his employees to flourish and be happy, and he contributes to that goal by providing education, hiring locally, with a diverse team in mind. \u003c/p>\n\u003cp>Another project Wirt and his team are knee-deep in is \u003ca href=\"http://www.cmonoakland.com/locations/\" target=\"_blank\">CommonWealth MicroPub\u003c/a>, in the former Café Biere location on Adeline between 40th St. and Yerba Buena Ave. in Emeryville. I spoke with co-owner Ahna Adair about progress. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90411,90412,90413\"]\u003c/p>\n\u003cp>Wirt had helped with their façade-improvement project, which grants money to businesses owners who wish to improve and preserve the city’s historic architecture, at their Oakland space, CommonWealth Café and Public House. \u003c/p>\n\u003cp>When Adair and her husband Ross set about opening the micropub offshoot, which will be a British pub with many local twists, they thought they had a fairly simple turnkey situation. It turns out they did not, and Black Creek came in to do the heavy lifting. Adair says, “The Black Creek people have been good guides along the way, are very well-versed in all the regulations of opening a restaurant.” \u003c/p>\n\u003cp>The most recent space I visited, and the one furthest out from completion is \u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">Mad Oak\u003c/a>, with a planned opening in January of 2015 in the former Oasis club spot on 12th St. in Oakland, between Madison and Oak (hence, the name). Brothers Daniel and Ben Cukierman, who cut their teeth in the business in 1997, running a bar at The Shattuck Hotel where their father was a partner (and then as owners of the Shattuck Down Low nightclub), have a “bar ‘n’ yard” planned for the space, with a rooftop garden, 40 beers on tap, and a food-truck program. The rooftop garden alone is destination-worthy, a giant space that will include a living wall of plants.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90414,90416,90415\"]\u003c/p>\n\u003cp>The Cukiermans first connected with Wirt when he came in to the bar they managed, and when they called for bids for their current project, they chose Black Creek because Wirt “asked all the right questions,” says Daniel, adding that “the Black Creek folks know a lot about the function and flow of restaurants, which is important in designing a space from scratch.”\u003c/p>\n\u003cp>What I gathered from talking with these three restaurant owners about their projects, which share several common denominators, but also each have angles unique to their own spaces, people, and desired outcomes, is that Black Creek Builders is fast making a well-deserved name for itself in the business of constructing restaurants. And Wirt and crew couldn't have chosen a better part of the country to focus on, given the East Bay's burgeoning prominence in the national food scene. \u003c/p>\n\u003cp>\u003ca href=\"http://www.blackcreekbuilders.com/\" target=\"_blank\">\u003cstrong>Black Creek Builders\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/n9jy1W\" target=\"_blank\">map\u003c/a>]\u003cbr>\n1033 Yerba Buena Ave., Ste. 240\u003cbr>\nEmeryville, CA 94608\u003cbr>\n(800) 737-7113\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlackCreekBuilders\" target=\"_blank\">Black Creek Builders\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BlackCreekBldrs\" target=\"_blank\">@BlackCreekBldrs\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove & Hoof\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/FYcboM\" target=\"_blank\">map\u003c/a>]\u003cbr>\n4001 Broadway\u003cbr>\nOakland, CA 94611\u003cbr>\n(510) 547-1446\u003cbr>\nHours: Wednesday-Sunday, 11am-5pm (restaurant); 11am-7pm (butcher shop)\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>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cmonoakland.com/locations/\" target=\"_blank\">\u003cstrong>CommonWealth MicroPub\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/ndiCvs\" target=\"_blank\">map\u003c/a>]\u003cbr>\n3986 Adeline St.\u003cbr>\nOakland, CA 94608\u003cbr>\n(opening soon)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">\u003cstrong>Mad Oak\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/lgud3D\" target=\"_blank\">map\u003c/a>]\u003cbr>\n135 12th St.\u003cbr>\nOakland, CA 94607\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">Mad Oak\u003c/a>\u003cbr>\n(opening in January 2015)\u003c/p>\n\n",
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"excerpt": "Long before the hosts, managers, bartenders and servers, who are the masterminds behind our favorite watering holes and dining spots? The builders, of course!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>How many times do we go to restaurants each month—or week—and fail to really comprehend the physical process of pulling together all the elements that a restaurant requires, from permitting to plumbing, to every hoop jumped in between? \u003c/p>\n\u003cp>I tend to notice aesthetically pleasing design, but don’t go much beyond my hedonistic pleasure in identifying its lineage. My encounter with Travis Wirt, owner of \u003ca href=\"http://www.blackcreekbuilders.com/\" target=\"_blank\">Black Creek Builders\u003c/a>, changed all that. Or rather, I should say, my encounter with many compelling Oakland restaurant spaces that Wirt has had his hand in made me aware of the process in a way I hadn’t considered before. \u003c/p>\n\u003cfigure id=\"attachment_90417\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Travis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Travis1000.jpg\" alt=\"Travis Wirt, owner of Black Creek Builders. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Travis Wirt, owner of Black Creek Builders. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>I got wind of Black Creek Builders from Hollie Hardy, a poet-friend and long-time employee of the company. She had seen a piece I wrote for Bay Area Bites on \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/\">burgers\u003c/a>, which included \u003ca href=\"http://www.handlebar984.com/\" target=\"_blank\">Handlebar\u003c/a> and \u003ca href=\"http://victoryburger.com/\" target=\"_blank\">Victory Burger\u003c/a>, both Black Creek projects. And she asked me if I had ever thought of covering the process of opening a restaurant from much earlier on than when it opens its doors to guests. I had not. And when I heard about the spaces that were forthcoming, I jumped at the opportunity to interview three owners of soon-to-be shiny new restaurants, along with Wirt, about what they do, and how.\u003c/p>\n\u003cp>Analiesa Gosnell, co-owner of \u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">Clove & Hoof\u003c/a> butcher shop and restaurant with John Blevins, didn't know anything about meat until she started working for \u003ca href=\"http://prmeatco.com/\" target=\"_blank\">Prather Ranch Meat Company\u003c/a> about five years ago. But that brief experience made her want to learn the art of butchery. Her family had owned a cattle ranch in Siskiyou County back in the 1850s and, perhaps not coincidentally, the beef served at the new restaurant will be from nearby Jenner Ranch. Clove & Hoof will mark the first restaurant/butcher-direct sale of their grass-fed brand. As she and Blevins went through the process of opening Clove & Hoof on Oakland’s Broadway-40th St. corridor, they realized that their priority would be to listen to the desires of the neighborhood, so the kinds of sustainably raised meat they focus on will first be responsive to customer demand. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Clove & Hoof concept is simple: half butcher shop in the whole-animal tradition and half casual lunch and takeout focus. Blevins is leading the charge in the kitchen, and his menu includes a burger with two four-ounce patties, loads of gooey cheese and chopped romaine, house-smoked meats, and Southern-style barbecue. They opened on November 20 and the plan is to open for dinner in a few months.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Because neither partner had experience in building a restaurant from the ground up, they looked to Black Creek Builders to step in and help them through the often-arduous process. When I asked Gosnell what made the difference between a traditional construction company and one focused primarily on restaurants, she cited two things: the permitting process and the codes that apply specifically to restaurants that many builders are unfamiliar with. “Travis just has an easy vibe around all the stuff that stresses me out as a first-time restaurant owner,” says Gosnell, adding that Wirt has provided invaluable design consultation as well.\u003c/p>\n\u003cp>When I talked to Wirt about how he became the go-to restaurant guy in Oakland, he admitted it was somewhat by accident. He had been building custom homes in the hills when he decided to start his own business. Then, the recession hit. His first restaurant project was Actual Café in 2009, and it was truly from scratch. The space was “cold-shell,” meaning completely unfinished. Thus began his grand adventure over the last six years, figuring out how to work with uncooperative structures, understanding the nuances of complicated utility needs, and ensuring that spaces have the back-end infrastructure they need to be sustainable, and even grow.\u003c/p>\n\u003cp>By all accounts, he’s a great boss, too. He re-invests what he earns back into the business, and in his employees. He believes that a strong company must retain the expertise of those who carry out the work. So, he wants his employees to flourish and be happy, and he contributes to that goal by providing education, hiring locally, with a diverse team in mind. \u003c/p>\n\u003cp>Another project Wirt and his team are knee-deep in is \u003ca href=\"http://www.cmonoakland.com/locations/\" target=\"_blank\">CommonWealth MicroPub\u003c/a>, in the former Café Biere location on Adeline between 40th St. and Yerba Buena Ave. in Emeryville. I spoke with co-owner Ahna Adair about progress. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wirt had helped with their façade-improvement project, which grants money to businesses owners who wish to improve and preserve the city’s historic architecture, at their Oakland space, CommonWealth Café and Public House. \u003c/p>\n\u003cp>When Adair and her husband Ross set about opening the micropub offshoot, which will be a British pub with many local twists, they thought they had a fairly simple turnkey situation. It turns out they did not, and Black Creek came in to do the heavy lifting. Adair says, “The Black Creek people have been good guides along the way, are very well-versed in all the regulations of opening a restaurant.” \u003c/p>\n\u003cp>The most recent space I visited, and the one furthest out from completion is \u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">Mad Oak\u003c/a>, with a planned opening in January of 2015 in the former Oasis club spot on 12th St. in Oakland, between Madison and Oak (hence, the name). Brothers Daniel and Ben Cukierman, who cut their teeth in the business in 1997, running a bar at The Shattuck Hotel where their father was a partner (and then as owners of the Shattuck Down Low nightclub), have a “bar ‘n’ yard” planned for the space, with a rooftop garden, 40 beers on tap, and a food-truck program. The rooftop garden alone is destination-worthy, a giant space that will include a living wall of plants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Cukiermans first connected with Wirt when he came in to the bar they managed, and when they called for bids for their current project, they chose Black Creek because Wirt “asked all the right questions,” says Daniel, adding that “the Black Creek folks know a lot about the function and flow of restaurants, which is important in designing a space from scratch.”\u003c/p>\n\u003cp>What I gathered from talking with these three restaurant owners about their projects, which share several common denominators, but also each have angles unique to their own spaces, people, and desired outcomes, is that Black Creek Builders is fast making a well-deserved name for itself in the business of constructing restaurants. And Wirt and crew couldn't have chosen a better part of the country to focus on, given the East Bay's burgeoning prominence in the national food scene. \u003c/p>\n\u003cp>\u003ca href=\"http://www.blackcreekbuilders.com/\" target=\"_blank\">\u003cstrong>Black Creek Builders\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/n9jy1W\" target=\"_blank\">map\u003c/a>]\u003cbr>\n1033 Yerba Buena Ave., Ste. 240\u003cbr>\nEmeryville, CA 94608\u003cbr>\n(800) 737-7113\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlackCreekBuilders\" target=\"_blank\">Black Creek Builders\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BlackCreekBldrs\" target=\"_blank\">@BlackCreekBldrs\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove & Hoof\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/FYcboM\" target=\"_blank\">map\u003c/a>]\u003cbr>\n4001 Broadway\u003cbr>\nOakland, CA 94611\u003cbr>\n(510) 547-1446\u003cbr>\nHours: Wednesday-Sunday, 11am-5pm (restaurant); 11am-7pm (butcher shop)\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>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cmonoakland.com/locations/\" target=\"_blank\">\u003cstrong>CommonWealth MicroPub\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/ndiCvs\" target=\"_blank\">map\u003c/a>]\u003cbr>\n3986 Adeline St.\u003cbr>\nOakland, CA 94608\u003cbr>\n(opening soon)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">\u003cstrong>Mad Oak\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/lgud3D\" target=\"_blank\">map\u003c/a>]\u003cbr>\n135 12th St.\u003cbr>\nOakland, CA 94607\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">Mad Oak\u003c/a>\u003cbr>\n(opening in January 2015)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pumpkin Beer And Beyond: 9 Local Bay Area Seasonal Booze Options",
"title": "Pumpkin Beer And Beyond: 9 Local Bay Area Seasonal Booze Options",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What the Bay Area may lack in dramatic, \u003ca href=\"http://www.nrm.org/apprints/?cat=26\" target=\"_blank\">Norman Rockwell-esque seasons\u003c/a>, we make up for in seasonally appropriate booze. From traditional favorites like pumpkin beer to more obscure specialties like sloe gin, these nine options are ideal for your Thanksgiving table, holiday party, or for simply sipping while enjoying the last days of fall.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90256,90255\"]\u003c/p>\n\u003cp>San Francisco’s 21st Amendment Brewery offers two pumpkin beers in their He Said four pack: a Belgian style tripel, and the \u003cstrong>\u003ca href=\"http://21st-amendment.com/beers/he-said-porter/\" target=\"_blank\">He Said Baltic-Style Porter\u003c/a>\u003c/strong>, a style of porter that’s sweeter and more alcoholic than the kind we see today. 21st Amendment’s version is dark and smooth, with a sharp sweetness from the Vietnamese cinnamon, and goes down dangerously light for its 8.2% ABV.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90257,90258\"]\u003c/p>\n\u003cp>The \u003cstrong>\u003ca href=\"http://21st-amendment.com/beers/he-said-tripel/\" target=\"_blank\">He Said Belgian-Style Tripel \u003c/a>\u003c/strong>is novel for a few reasons: instead of relying on stalwart pumpkin pie spices like cinnamon or ginger for their fall seasonal, they include \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-what-is-g-43841\" target=\"_blank\">galangal\u003c/a>, a spice more often seen in curry paste; it’s rare to see a canned tripel; and even rarer, it mashes up a traditional European beer style with the very American, often maligned, pumpkin beer. It’s sweet without tasting obnoxiously pie like, with a slightly herbal bitterness from the tarragon, and it’s ideal for the beer snob at your table who thinks they’re too good for pumpkin beer. And if you’re interested in either of the He Said beers, act fast: they’re a seasonal release that’s not available after November.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90262,90261\"]\u003c/p>\n\u003cp>Before the Starbucks Pumpkin Spice latte, before the pumpkin spice \u003ca href=\"http://www.marketwatch.com/story/pumpkin-spice-flavor-now-comes-in-vodka-2014-10-24\" target=\"_blank\">vodka\u003c/a>, \u003ca href=\"http://www.thomasbreads.com/products/pumpkin-spice-bagels-0\" target=\"_blank\">bagel \u003c/a>and \u003ca href=\"http://www.peanutbutterandpeppers.com/2014/10/08/yum-yum-wednesday-trader-joes-pumpkin-craze-traderjoes/\" target=\"_blank\">dog treats\u003c/a>, there was \u003ca href=\"http://buffalobillsbrewery.com/\" target=\"_blank\">Buffalo Bill’\u003c/a>s \u003cstrong>Original Pumpkin Ale\u003c/strong>. As Serious Eats points out in their \u003ca href=\"http://drinks.seriouseats.com/2011/09/pumpkin-beers-colonial-necessity-to-seasonal-treat-beer-history-brewing.html\" target=\"_blank\">history of pumpkin beer\u003c/a>, the Hayward brewery was the first to revive the pumpkin beer tradition that started in colonial America. The copper-colored ale—allegedly based on a recipe of George Washington’s—is light, sweet, and heavy on the pumpkin pie flavor trifecta of cinnamon, nutmeg and ginger. It can be \u003ca href=\"http://www.beeradvocate.com/beer/profile/205/643/\" target=\"_blank\">polarizing\u003c/a>, but if you’re looking for something authentically American to complement your heritage turkey, pick this one up.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90253,90254\"]\u003c/p>\n\u003cp>The label on the Berkeley-brewed \u003cstrong>\u003ca href=\"http://bisonbrew.com/bison-organic-seasonal-beers/\" target=\"_blank\">Bison Organic Gingerbread Ale\u003c/a>\u003c/strong> promises light spice, and true to their word, the spices in this porter are subtle, and less sweet than most of others on this list. Chocolatey and on the lighter side, but with enough body and bitterness to balance the fair amount of ginger, it’s a perfect not too sweet holiday treat.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90260,90259\"]\u003c/p>\n\u003cp>Upon opening \u003cstrong>\u003ca href=\"http://www.almanacbeer.com/ourbeer/heirloom-pumpkin/\" target=\"_blank\">Almanac’s Heirloom Pumpkin\u003c/a>\u003c/strong>, you’re immediately hit with the sweetness of the caramelized pumpkins that went into it—1,000 pounds of local organic pumpkins, to be exact. It tastes sweet too, but not in the pumpkin pie kind of way: unlike the majority of “pumpkin” foods that instead taste like cinnamon and nutmeg, this tastes like the actual squash, complimented by a spicy sharpness from the brandy barrels it’s aged in. It’s a barleywine, so expect a heavy body and a high ABV, 12% in this case.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90269,90268\"]\u003c/p>\n\u003cp>Sloe berries are common in the UK, where the plum relative is widely available during autumn. The most popular use for the sour berry is infusing it in gin to make \u003cstrong>sloe gin\u003c/strong>. Sebastopol’s Spirit Works distillery, using a family recipe and sloe berries from Europe, produces a \u003ca href=\"http://www.spiritworksdistillery.com/index.php/spirits-sloe-gin\" target=\"_blank\">remarkable version\u003c/a>: the rich berry flavor compliments and softens the juniper, producing a velvety, just sweet enough liqueur that’s ideal to serve to the gin-haters in your life—or just to sip after dinner.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90263,90264\"]\u003c/p>\n\u003cp>Like pumpkin beer, applejack was a popular drink in colonial America: it was produced by the country’s first distillery, Washington’s troops drank it, and it was even used as currency. For years, Laird & Company in New Jersey has been the sole makers of applejack. But recently, smaller outfits like the Novato husband and wife team behind \u003cstrong>\u003ca href=\"https://www.facebook.com/arkansasBlackApplejack\" target=\"_blank\">Arkansas Black Applejack\u003c/a>\u003c/strong> have started producing the booze formerly known as “\u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CDEQFjAD&url=http%3A%2F%2Fnjmonthly.com%2Farticles%2Frestaurants%2Fjersey-lightning.html&ei=QqhqVPGdM8ydyATMqYDIDQ&usg=AFQjCNEXrd7__r9kuOK-r8qDXlmS_wG7Ow&sig2=JRpRfA21r4xVVSXE9nHURw&bvm=bv.79908130,d.aWw\" target=\"_blank\">Jersey lightning\u003c/a>.” Their version is warm, barely sweet, with a strong apple flavor on the finish. Drunk straight, it’s potent enough to get you through any number of family holiday fights, but it’s also good in cocktails like a \u003ca href=\"http://imbibemagazine.com/Recipe-The-Jack-Rose\" target=\"_blank\">Jack Rose \u003c/a>or \u003ca href=\"http://www.seriouseats.com/recipes/2012/09/pomme-en-croute-cocktail-brandy-crusta-variation-applejack-drink-recipe.html\" target=\"_blank\">Pomme en Croute\u003c/a>.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90266,90267\"]\u003c/p>\n\u003cp>Since 2011, \u003cstrong>\u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">Alameda’s St. George Spirits\u003c/a>\u003c/strong> has produced an apple brandy for New York’s Eleven Madison Park, where it’s served at the end of the meal with \u003ca href=\"http://www.bonappetit.com/columns/the-foodist/article/how-eleven-madison-park-serves-apple-brandy\" target=\"_blank\">chocolate-covered pretzels\u003c/a>. This year, they’re releasing an aged version of that brandy, made with 15 varieties of California apples, and it’s extraordinary: smooth enough to sip, clean and woody from the oak barrels it’s aged in for 2 to 3 years, with a warm caramel finish.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90251,90252\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Anchor Brewing never reveals exactly what goes into their \u003cstrong>\u003ca href=\"http://www.anchorbrewing.com/beer/christmas_ale\" target=\"_blank\">Christmas Ale\u003c/a>\u003c/strong>, released every year from November to January. This year’s batch is the 40th anniversary edition, a dark, slightly hoppy ale that’s subtly spiced and tastes pleasantly like toasted bread. Barely carbonated with a hint of fruit, it’s an ideal winter beer: rich, comforting yet not too heavy.\u003c/p>\n\n",
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"excerpt": "Drink in season with this diverse collection of beer and spirits from around the Bay Area, from pumpkin barleywine to applejack. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What the Bay Area may lack in dramatic, \u003ca href=\"http://www.nrm.org/apprints/?cat=26\" target=\"_blank\">Norman Rockwell-esque seasons\u003c/a>, we make up for in seasonally appropriate booze. From traditional favorites like pumpkin beer to more obscure specialties like sloe gin, these nine options are ideal for your Thanksgiving table, holiday party, or for simply sipping while enjoying the last days of fall.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>San Francisco’s 21st Amendment Brewery offers two pumpkin beers in their He Said four pack: a Belgian style tripel, and the \u003cstrong>\u003ca href=\"http://21st-amendment.com/beers/he-said-porter/\" target=\"_blank\">He Said Baltic-Style Porter\u003c/a>\u003c/strong>, a style of porter that’s sweeter and more alcoholic than the kind we see today. 21st Amendment’s version is dark and smooth, with a sharp sweetness from the Vietnamese cinnamon, and goes down dangerously light for its 8.2% ABV.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003cstrong>\u003ca href=\"http://21st-amendment.com/beers/he-said-tripel/\" target=\"_blank\">He Said Belgian-Style Tripel \u003c/a>\u003c/strong>is novel for a few reasons: instead of relying on stalwart pumpkin pie spices like cinnamon or ginger for their fall seasonal, they include \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-what-is-g-43841\" target=\"_blank\">galangal\u003c/a>, a spice more often seen in curry paste; it’s rare to see a canned tripel; and even rarer, it mashes up a traditional European beer style with the very American, often maligned, pumpkin beer. It’s sweet without tasting obnoxiously pie like, with a slightly herbal bitterness from the tarragon, and it’s ideal for the beer snob at your table who thinks they’re too good for pumpkin beer. And if you’re interested in either of the He Said beers, act fast: they’re a seasonal release that’s not available after November.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before the Starbucks Pumpkin Spice latte, before the pumpkin spice \u003ca href=\"http://www.marketwatch.com/story/pumpkin-spice-flavor-now-comes-in-vodka-2014-10-24\" target=\"_blank\">vodka\u003c/a>, \u003ca href=\"http://www.thomasbreads.com/products/pumpkin-spice-bagels-0\" target=\"_blank\">bagel \u003c/a>and \u003ca href=\"http://www.peanutbutterandpeppers.com/2014/10/08/yum-yum-wednesday-trader-joes-pumpkin-craze-traderjoes/\" target=\"_blank\">dog treats\u003c/a>, there was \u003ca href=\"http://buffalobillsbrewery.com/\" target=\"_blank\">Buffalo Bill’\u003c/a>s \u003cstrong>Original Pumpkin Ale\u003c/strong>. As Serious Eats points out in their \u003ca href=\"http://drinks.seriouseats.com/2011/09/pumpkin-beers-colonial-necessity-to-seasonal-treat-beer-history-brewing.html\" target=\"_blank\">history of pumpkin beer\u003c/a>, the Hayward brewery was the first to revive the pumpkin beer tradition that started in colonial America. The copper-colored ale—allegedly based on a recipe of George Washington’s—is light, sweet, and heavy on the pumpkin pie flavor trifecta of cinnamon, nutmeg and ginger. It can be \u003ca href=\"http://www.beeradvocate.com/beer/profile/205/643/\" target=\"_blank\">polarizing\u003c/a>, but if you’re looking for something authentically American to complement your heritage turkey, pick this one up.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The label on the Berkeley-brewed \u003cstrong>\u003ca href=\"http://bisonbrew.com/bison-organic-seasonal-beers/\" target=\"_blank\">Bison Organic Gingerbread Ale\u003c/a>\u003c/strong> promises light spice, and true to their word, the spices in this porter are subtle, and less sweet than most of others on this list. Chocolatey and on the lighter side, but with enough body and bitterness to balance the fair amount of ginger, it’s a perfect not too sweet holiday treat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Upon opening \u003cstrong>\u003ca href=\"http://www.almanacbeer.com/ourbeer/heirloom-pumpkin/\" target=\"_blank\">Almanac’s Heirloom Pumpkin\u003c/a>\u003c/strong>, you’re immediately hit with the sweetness of the caramelized pumpkins that went into it—1,000 pounds of local organic pumpkins, to be exact. It tastes sweet too, but not in the pumpkin pie kind of way: unlike the majority of “pumpkin” foods that instead taste like cinnamon and nutmeg, this tastes like the actual squash, complimented by a spicy sharpness from the brandy barrels it’s aged in. It’s a barleywine, so expect a heavy body and a high ABV, 12% in this case.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sloe berries are common in the UK, where the plum relative is widely available during autumn. The most popular use for the sour berry is infusing it in gin to make \u003cstrong>sloe gin\u003c/strong>. Sebastopol’s Spirit Works distillery, using a family recipe and sloe berries from Europe, produces a \u003ca href=\"http://www.spiritworksdistillery.com/index.php/spirits-sloe-gin\" target=\"_blank\">remarkable version\u003c/a>: the rich berry flavor compliments and softens the juniper, producing a velvety, just sweet enough liqueur that’s ideal to serve to the gin-haters in your life—or just to sip after dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like pumpkin beer, applejack was a popular drink in colonial America: it was produced by the country’s first distillery, Washington’s troops drank it, and it was even used as currency. For years, Laird & Company in New Jersey has been the sole makers of applejack. But recently, smaller outfits like the Novato husband and wife team behind \u003cstrong>\u003ca href=\"https://www.facebook.com/arkansasBlackApplejack\" target=\"_blank\">Arkansas Black Applejack\u003c/a>\u003c/strong> have started producing the booze formerly known as “\u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CDEQFjAD&url=http%3A%2F%2Fnjmonthly.com%2Farticles%2Frestaurants%2Fjersey-lightning.html&ei=QqhqVPGdM8ydyATMqYDIDQ&usg=AFQjCNEXrd7__r9kuOK-r8qDXlmS_wG7Ow&sig2=JRpRfA21r4xVVSXE9nHURw&bvm=bv.79908130,d.aWw\" target=\"_blank\">Jersey lightning\u003c/a>.” Their version is warm, barely sweet, with a strong apple flavor on the finish. Drunk straight, it’s potent enough to get you through any number of family holiday fights, but it’s also good in cocktails like a \u003ca href=\"http://imbibemagazine.com/Recipe-The-Jack-Rose\" target=\"_blank\">Jack Rose \u003c/a>or \u003ca href=\"http://www.seriouseats.com/recipes/2012/09/pomme-en-croute-cocktail-brandy-crusta-variation-applejack-drink-recipe.html\" target=\"_blank\">Pomme en Croute\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since 2011, \u003cstrong>\u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">Alameda’s St. George Spirits\u003c/a>\u003c/strong> has produced an apple brandy for New York’s Eleven Madison Park, where it’s served at the end of the meal with \u003ca href=\"http://www.bonappetit.com/columns/the-foodist/article/how-eleven-madison-park-serves-apple-brandy\" target=\"_blank\">chocolate-covered pretzels\u003c/a>. This year, they’re releasing an aged version of that brandy, made with 15 varieties of California apples, and it’s extraordinary: smooth enough to sip, clean and woody from the oak barrels it’s aged in for 2 to 3 years, with a warm caramel finish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Anchor Brewing never reveals exactly what goes into their \u003cstrong>\u003ca href=\"http://www.anchorbrewing.com/beer/christmas_ale\" target=\"_blank\">Christmas Ale\u003c/a>\u003c/strong>, released every year from November to January. This year’s batch is the 40th anniversary edition, a dark, slightly hoppy ale that’s subtly spiced and tastes pleasantly like toasted bread. Barely carbonated with a hint of fruit, it’s an ideal winter beer: rich, comforting yet not too heavy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 7 Exceptional Japanese Izakayas in the East Bay",
"title": "Bay Area Bites Guide to 7 Exceptional Japanese Izakayas in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/kushido13.jpg\">\u003cimg class=\"size-full wp-image-90020\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/kushido13.jpg\" alt=\"Assorted Yakitori\" width=\"1000\" height=\"715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Assorted Yakitori: pork belly; chicken breast tender; chicken skin; bacon-wrapped scallops; shrimp; quail eggs from Kushido in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>It's 5 o'clock, and perhaps you're leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route -- where you're limited to a few drink and appetizer specials within a short window of time -- or you could up the ante and visit an \u003ca href=\"http://en.wikipedia.org/wiki/Izakaya\" target=\"_blank\" rel=\"noopener\">\u003cem>izakaya\u003c/em>\u003c/a>. These special Japanese establishments are known for the quality of their food, their extensive selection of \u003cem>sake\u003c/em>, beer and other alcoholic beverages and a leisurely pace of drinking and dining is encouraged. Whet your appetite with their small plates or make a meal of grilled meat, \u003cem>sashimi\u003c/em>, fried tofu and other traditional dishes. Here's our a list of our favorites in the East Bay; let us know yours in the comments.\u003c/p>\n\u003cp>[slideshow ids=\"90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Unless you make a reservation (which requires a minimum of $30 per person, not including alcohol), add your name to the list and get ready to wait for a coveted spot at Kiraku: a lively, popular spot in Berkeley, it's not unusual to see many flushed, smiling faces of diners as they shakily exit the small restaurant. If you're lucky enough to score a table, wipe your hands with the courtesy warm towel given to you as you study the wealth of options on their menu. Definitely choose some items from their daily specials; on a recent Thursday evening, the lush snow crab and avocado dip, a generous portion of delicately fried \u003cem>anago\u003c/em> (conger eel) \u003cem>tempura\u003c/em> and maitake mushroom \u003cem>tempura\u003c/em> with \u003cem>kabosu\u003c/em> citrus and Japanese pepper salt were fantastic dishes. And if you're craving more deep-fried delights, go for the \u003cem>tempura\u003c/em> rock shrimp with mayonnaise or the chewy, crispy chicken cartilage. For lighter tastes, their tsunami sampler ---- where you choose items from the starter section -- pickled \u003ca href=\"http://en.wikipedia.org/wiki/Brassica_juncea\" target=\"_blank\" rel=\"noopener\">takana\u003c/a> leaves, octopus marinated with \u003cem>wasabi\u003c/em> and seasoned seaweed make a great trio. There's also silky homemade tofu covered in a waterfall of shaved bonito flakes, blanched spinach, roasted broccoli with anchovy flakes, pine nuts and garlic in a mini-cast iron pan, albacore \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tataki\" target=\"_blank\" rel=\"noopener\">tataki\u003c/a>\u003c/em> and albacore \u003cem>yuzu\u003c/em> ceviche. For the ultimate in \u003cem>umami\u003c/em> flavors, try the \u003cem>nasu miso\u003c/em>, or globe eggplant thickly lacquered in dark, rich miso glaze, the black pork belly skewer with housemade spicy miso and the fusion noodle dish of \u003cem>yaki udon\u003c/em> with mushrooms, baby octopus and basil pesto. And don't neglect the \u003cem>sake\u003c/em>; if you order it hot, you'll get to choose your cup from the collection of homemade ceramics.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kirakuberkeley.com/\" target=\"_blank\" rel=\"noopener\">Kiraku\u003c/a>\u003c/strong>\u003cbr>\n2566B Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/zUeIn\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94707\u003cbr>\nPh: (510) 848-2758\u003cbr>\nHours: Wed-Thu 5:30-10pm; Fri-Sat 5:30-11pm; Sun 5:30-9pm; Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kiraku-Restaurant/112425408849689\" target=\"_blank\" rel=\"noopener\">Kiraku Restaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Ippuku, a \u003ca href=\"http://www.michelintravel.com/selections/2015-san-francisco-michelin-selections/\" target=\"_blank\" rel=\"noopener\">Michelin Gourmand Bib-restaurant\u003c/a> expertly overseen by chef Christian Geideman, is worth the hour-long wait you might face if you don't make a reservation. Hungry customers crowd the entrance as they bide their time, hovering by the bar or squeezing in together on wooden benches. There's cocktails, beer, whiskey and \u003cem>sake\u003c/em> that will appeal to a wide range of tastes and budgets from under $10 to upwards of $300. If you're lucky, you'll score one of the traditional \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tatami\" target=\"_blank\" rel=\"noopener\">tatami\u003c/a>\u003c/em> mat-lined rooms with low tables, or \u003cem>zashiki\u003c/em>, with a sunken floor -- be sure to remove your shoes before you slide onto the cushions. The menu is organized by the suggested sequence you should order your food; after the complimentary dish of raw cabbage with mayonnaise dressing, the \u003cem>jidori gyoza\u003c/em> (housemade pan-fried chicken dumplings) chicken \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Karaage\" target=\"_blank\" rel=\"noopener\">karage\u003c/a>\u003c/em> and \u003cem>dashi maki\u003c/em>, or sweet egg omelette, are mouthwatering starters for your meal. If you're uncertain which of the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Yakitori\" target=\"_blank\" rel=\"noopener\">yakitori\u003c/a>\u003c/em>, or skewered meats and vegetables, you should order, defer to the chef's choice: \u003cem>omakase gushi\u003c/em>. Then move onto their signature dishes, such as the creamy, bechamel sauced-Dungeness crab croquettes, the sublime \u003cem>uni-pon\u003c/em>, or sea urchin with \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Ponzu\" target=\"_blank\" rel=\"noopener\">ponzu\u003c/a>\u003c/em> sauce, \u003cem>ikasumi chahan\u003c/em> (squid ink fried rice) and \u003cem>yaki onigiri\u003c/em> (grilled rice balls). They also serve \u003ca href=\"http://www.dailycal.org/2013/09/19/soba-noodles-at-ippuku/\" target=\"_blank\" rel=\"noopener\">housemade soba\u003c/a> on Monday and Tuesday evenings from 5-10PM.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ippukuberkeley.com/\" target=\"_blank\" rel=\"noopener\">Ippuku\u003c/a>\u003c/strong>\u003cbr>\n2130 Center St. [\u003ca href=\"https://goo.gl/maps/dkQdi\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 665-1969\u003cbr>\nHours: Wed-Thu, Sun 5-10pm; Fri-Sat 5-11pm\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[slideshow ids=\"89925,89924,89926,89932,89930,89929,89928,89927\" exclude=\"90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Chef-owner Chikara Ono recently relocated his homey B-Dama \u003cem>izakaya\u003c/em> from Piedmont Avenue to roomier digs in downtown Oakland's Swan's Market (and renamed it AS B-Dama using the initials of two of his chefs.) There's plenty of communal seating in the shared space (\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\" rel=\"noopener\">Cosecha\u003c/a> and Taylor's Sausage are neighbors) either at wooden tables or at the counter. Although their previous offerings have been pared down, there's still quite a few of the familiar favorites included on its revamped menus; be sure to check out the bulletin board that announces rotating daily specials. The lunch menu features \u003cem>bento\u003c/em>-style sets and \u003cem>sushi\u003c/em> rolls, while there's more elegant entrees for dinner like fresh \u003cem>sashimi\u003c/em> platters and broiled fish. Their substantial portions are perfect for sharing between 3-4 diners and, of course, there's a number of \u003cem>sake\u003c/em> and beer options to choose from to wash down your chicken \u003cem>karage\u003c/em> or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Agedashi_tofu\" target=\"_blank\" rel=\"noopener\">agedashi\u003cbr>\ntofu\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\" rel=\"noopener\">AS B-Dama\u003c/a>\u003c/strong>\u003cbr>\nSwan's Market, 907 Washington St. [\u003ca href=\"https://goo.gl/maps/dUXlu\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 251-1113\u003cbr>\nHours: 11:30am-2pm; 5:30-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/asbdama\" target=\"_blank\" rel=\"noopener\">AS B-Dama\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240\"]\u003c/p>\n\u003cp>A perennial favorite of Berkeley residents for over 15 years -- the evening crowds frequently lined up for a table are a testament to its revered status -- Kirala serves up marvelous \u003cem>sushi\u003c/em> and other traditional Japanese dishes. As you can only order items from its sizable list of \u003cem>yakitori\u003c/em> at night, try and sit front and center to the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Robatayaki\" target=\"_blank\" rel=\"noopener\">robatayaki\u003c/a>\u003c/em> setup so you can get your skewers piping hot off the grill. Ground chicken wrapped in \u003cem>shiso\u003c/em> leaves, a juicy lamb chop , ground chicken stuffed in bell peppers, grilled mackerel and salmon are absolutely delectable, while the grilled \u003cem>shishito\u003c/em> (Japanese bell peppers) topped with shredded dried \u003cem>bonito\u003c/em> flakes will give you a subtly spicy kick. For raw dishes, the ocean trout \u003cem>sushi\u003c/em>, as well as the eel and avocado roll are superb, and the \u003cem>ikura\u003c/em> (salmon roe) \u003cem>sushi\u003c/em> and \u003cem>uni\u003c/em> (sea urchin) will appeal to more adventurous palates. If you sit at the bar, chat up the bartender and have him recommend you some beer, \u003cem>sake\u003c/em> or \u003cem>sake\u003c/em> cocktails off of their prodigious menu; the \u003cem>Tedorigawa \"Yamahai Junmai\"\u003c/em> is crisp and dry. Two other items of note are their seafood \u003cem>gyoza\u003c/em> and \u003cem>kaki\u003c/em>, or fried oysters. They also host a to-go spot within \u003ca href=\"http://www.kiralaberkeley.com/kiralatogo/kiralatogo.htm\" target=\"_blank\" rel=\"noopener\">Epicurious Garden\u003c/a> for bento boxes, \u003cem>sushi\u003c/em> and other quick meals. And learn more about Kirala in this previous episode of \u003ca href=\"http://blogs.kqed.org/checkplease/2008/10/31/kirala-reviews/\" target=\"_blank\" rel=\"noopener\">Check, Please.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\" rel=\"noopener\">Kirala\u003c/a>\u003c/strong>\u003cbr>\n2100 Ward St. [\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-3486\u003cbr>\nHours: Lunch: Mon-Fri 11:30am-2pm; Dinner: Tue-Thu 5-9:30pm; Fri-Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[slideshow ids=\"90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>A pop-up restaurant located inside \u003ca href=\"https://www.facebook.com/pages/Garden-House/111522842221364\" target=\"_blank\" rel=\"noopener\">Garden House\u003c/a> 4 nights a week, Abura-Ya is a collaboration between Adachi Hiroyuki, Angelo Hernandez, and Rodrigo de la Reza that specializes in Japanese fried chicken (read more about their business from \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/06/26/pop-up-alert-abura-ya-brings-japanese-fried-chicken-to-downtown-oakland\" target=\"_blank\" rel=\"noopener\">East Bay Express\u003c/a>). While there's no alcohol served yet, they cook up a variety of dishes that would be right at home in an \u003cem>izakaya\u003c/em> setting. With a cornstarch marinade and seasoned with \u003cem>\u003ca href=\"http://www.saveur.com/article/kitchen/shio-koji\" target=\"_blank\" rel=\"noopener\">shio koji\u003c/a>\u003c/em> and pepper (but with no added corn syrup or sugar), their all-natural, boneless chunks of fried chicken thighs are prepared with an assortment of flavors, such as curry, Japanese BBQ or agave ginger teriyaki. Prices vary depending on portion size and orders are served with sliced raw cabbage and miso ranch dressing. Check their handwritten menu board for other savory items to sample; one evening featured \u003cem>tako poke\u003c/em> carpaccio, or sliced boiled octopus, lemon jalapeño salt and sesame oil; vegetarian \u003cem>okonomiyaki\u003c/em>, sans the usual seafood but topped with mayonnaise, \u003cem>tonkatsu sauce\u003c/em> and sprouts; raw sesame kale salad with sesame \u003cem>ponzu\u003c/em> dressing; roasted beets crostini with avocado, miso ranch dressing, lemon jalapeño salt, sprouts and Parmesan cheese on toast. It's cash only, so be sure to hit the ATM before you go.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/aburayafriedchicken\" target=\"_blank\" rel=\"noopener\">Abura-Ya\u003c/a>\u003c/strong>\u003cbr>\n380 15th St. [\u003ca href=\"https://goo.gl/maps/y7W9o\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-9515\u003cbr>\nHours: Wed-Sat 6-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/aburayafriedchicken\" target=\"_blank\" rel=\"noopener\">Abura-Ya\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aburayaoakland\" target=\"_blank\" rel=\"noopener\">@ABURAYAOAKLAND\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Situated on the main drag of downtown Walnut Creek in a former meat market, Sasa's rustic contemporary interior has a long bar, high tables, a cozy, window-facing lounge and a quiet, heated outdoor patio for patrons to enjoy their Japanese-style tapas. Also open for lunch, this Michelin Guide-recommended restaurant's daytime menu has many of the same California-fusion items served in the evening. Try the steamed spinach with chilled sesame dressing and bonito flakes, or \u003cem>moromi\u003c/em>, a glass of crunchy, raw vegetables accompanied by a barley miso dip. Highlights include \u003cem>sashimi omakase\u003c/em>, chicken meatballs seasoned with a ginger-soy glaze and sesame seeds, salmon \u003cem>yakitori\u003c/em> with sea salt, lemon and sancho pepper and \u003cem>tempura\u003c/em> shrimp lettuce wraps with walnuts, black sesame seeds, miso aioli. \"\u003cem>Izakaya\u003c/em> Tuesdays\" (from 4PM until closing) and \"Wine Wednesdays\" offer specials on select dishes and drinks. Check \u003ca href=\"http://sasawc.com/wp-content/uploads/menus/Libations.pdf\" target=\"_blank\" rel=\"noopener\">online\u003c/a> to learn more about their \u003cem>sake\u003c/em>, cocktail and alcohol menu.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sasawc.com/\" target=\"_blank\" rel=\"noopener\">Sasa\u003c/a>\u003c/strong>\u003cbr>\n1432 N. Main St. [\u003ca href=\"https://goo.gl/maps/44PtC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nWalnut Creek, CA 94596\u003cbr>\nPh: (925) 210-0188\u003cbr>\nHours: Mon 11:30am-9pm; Tue-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sasawalnutcreek?fref=nf\" target=\"_blank\" rel=\"noopener\">Sasa Walnut Creek\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Sasa_Restaurant\" target=\"_blank\" rel=\"noopener\">@Sasa_Restaurant\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[slideshow ids=\"90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Located in the Dublin Ulferts Center as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/27/5-bites-delightful-bay-area-dim-sum/\" target=\"_blank\" rel=\"noopener\">Koi Palace's Dublin outposts\u003c/a>, Yakitori West opened in July in the space formerly occupied by Yakitori Hiroshi. There's no bar, so customers sit either at wooden tables or one of the few traditional \u003cem>zashiki\u003c/em> tables with recessed floors. The restaurant's best dishes are their solid \u003cem>sashimi\u003c/em> and fish offerings: \u003cem>hamachi carpaccio\u003c/em> in a \u003cem>yuzu\u003c/em> sauce; \u003cem>hirame\u003c/em> or halibut; \u003cem>ankimo\u003c/em> (monk fish liver); sea bass \u003cem>misoyaki\u003c/em>, or grilled wild Chilean sea bass with soybean paste. (Although on a recent visit, the \u003cem>maguro\u003c/em> steak, or grilled tuna belly, was a tad overdone.) Fried bites like their pork \u003cem>gyoza\u003c/em> dumplings, soft shell crab and \u003cem>yaki onigiri\u003c/em> with bits of seaweed and salmon go well with a carafe of their house hot or cold \u003cem>sake\u003c/em>. You can order individual \u003cem>yakitori\u003c/em> skewers or dig into a chef's \u003cem>omakase\u003c/em> sampler. They also sell a small range of beer, wine and \u003cem>sake\u003c/em> and have a short list of desserts, including green tea ice cream.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/yakitori-west-dublin\" target=\"_blank\" rel=\"noopener\">Yakitori West\u003c/a>\u003c/strong>\u003cbr>\n4288 Dublin Blvd., Ste. 109, (Ulferts Center) [\u003ca href=\"https://goo.gl/maps/nnA3b\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nDublin, CA 94608\u003cbr>\nPh: (925) 828-7765\u003cbr>\nHours: Tue-Thu and Sun 5-9:30pm; Fri-Sat 5-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.",
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"description": "It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.",
"title": "Bay Area Bites Guide to 7 Exceptional Japanese Izakayas in the East Bay | KQED",
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"headline": "Bay Area Bites Guide to 7 Exceptional Japanese Izakayas in the East Bay",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/kushido13.jpg\">\u003cimg class=\"size-full wp-image-90020\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/kushido13.jpg\" alt=\"Assorted Yakitori\" width=\"1000\" height=\"715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Assorted Yakitori: pork belly; chicken breast tender; chicken skin; bacon-wrapped scallops; shrimp; quail eggs from Kushido in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>It's 5 o'clock, and perhaps you're leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route -- where you're limited to a few drink and appetizer specials within a short window of time -- or you could up the ante and visit an \u003ca href=\"http://en.wikipedia.org/wiki/Izakaya\" target=\"_blank\" rel=\"noopener\">\u003cem>izakaya\u003c/em>\u003c/a>. These special Japanese establishments are known for the quality of their food, their extensive selection of \u003cem>sake\u003c/em>, beer and other alcoholic beverages and a leisurely pace of drinking and dining is encouraged. Whet your appetite with their small plates or make a meal of grilled meat, \u003cem>sashimi\u003c/em>, fried tofu and other traditional dishes. Here's our a list of our favorites in the East Bay; let us know yours in the comments.\u003c/p>\n\u003cp>[slideshow ids=\"90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Unless you make a reservation (which requires a minimum of $30 per person, not including alcohol), add your name to the list and get ready to wait for a coveted spot at Kiraku: a lively, popular spot in Berkeley, it's not unusual to see many flushed, smiling faces of diners as they shakily exit the small restaurant. If you're lucky enough to score a table, wipe your hands with the courtesy warm towel given to you as you study the wealth of options on their menu. Definitely choose some items from their daily specials; on a recent Thursday evening, the lush snow crab and avocado dip, a generous portion of delicately fried \u003cem>anago\u003c/em> (conger eel) \u003cem>tempura\u003c/em> and maitake mushroom \u003cem>tempura\u003c/em> with \u003cem>kabosu\u003c/em> citrus and Japanese pepper salt were fantastic dishes. And if you're craving more deep-fried delights, go for the \u003cem>tempura\u003c/em> rock shrimp with mayonnaise or the chewy, crispy chicken cartilage. For lighter tastes, their tsunami sampler ---- where you choose items from the starter section -- pickled \u003ca href=\"http://en.wikipedia.org/wiki/Brassica_juncea\" target=\"_blank\" rel=\"noopener\">takana\u003c/a> leaves, octopus marinated with \u003cem>wasabi\u003c/em> and seasoned seaweed make a great trio. There's also silky homemade tofu covered in a waterfall of shaved bonito flakes, blanched spinach, roasted broccoli with anchovy flakes, pine nuts and garlic in a mini-cast iron pan, albacore \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tataki\" target=\"_blank\" rel=\"noopener\">tataki\u003c/a>\u003c/em> and albacore \u003cem>yuzu\u003c/em> ceviche. For the ultimate in \u003cem>umami\u003c/em> flavors, try the \u003cem>nasu miso\u003c/em>, or globe eggplant thickly lacquered in dark, rich miso glaze, the black pork belly skewer with housemade spicy miso and the fusion noodle dish of \u003cem>yaki udon\u003c/em> with mushrooms, baby octopus and basil pesto. And don't neglect the \u003cem>sake\u003c/em>; if you order it hot, you'll get to choose your cup from the collection of homemade ceramics.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kirakuberkeley.com/\" target=\"_blank\" rel=\"noopener\">Kiraku\u003c/a>\u003c/strong>\u003cbr>\n2566B Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/zUeIn\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94707\u003cbr>\nPh: (510) 848-2758\u003cbr>\nHours: Wed-Thu 5:30-10pm; Fri-Sat 5:30-11pm; Sun 5:30-9pm; Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kiraku-Restaurant/112425408849689\" target=\"_blank\" rel=\"noopener\">Kiraku Restaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Ippuku, a \u003ca href=\"http://www.michelintravel.com/selections/2015-san-francisco-michelin-selections/\" target=\"_blank\" rel=\"noopener\">Michelin Gourmand Bib-restaurant\u003c/a> expertly overseen by chef Christian Geideman, is worth the hour-long wait you might face if you don't make a reservation. Hungry customers crowd the entrance as they bide their time, hovering by the bar or squeezing in together on wooden benches. There's cocktails, beer, whiskey and \u003cem>sake\u003c/em> that will appeal to a wide range of tastes and budgets from under $10 to upwards of $300. If you're lucky, you'll score one of the traditional \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tatami\" target=\"_blank\" rel=\"noopener\">tatami\u003c/a>\u003c/em> mat-lined rooms with low tables, or \u003cem>zashiki\u003c/em>, with a sunken floor -- be sure to remove your shoes before you slide onto the cushions. The menu is organized by the suggested sequence you should order your food; after the complimentary dish of raw cabbage with mayonnaise dressing, the \u003cem>jidori gyoza\u003c/em> (housemade pan-fried chicken dumplings) chicken \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Karaage\" target=\"_blank\" rel=\"noopener\">karage\u003c/a>\u003c/em> and \u003cem>dashi maki\u003c/em>, or sweet egg omelette, are mouthwatering starters for your meal. If you're uncertain which of the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Yakitori\" target=\"_blank\" rel=\"noopener\">yakitori\u003c/a>\u003c/em>, or skewered meats and vegetables, you should order, defer to the chef's choice: \u003cem>omakase gushi\u003c/em>. Then move onto their signature dishes, such as the creamy, bechamel sauced-Dungeness crab croquettes, the sublime \u003cem>uni-pon\u003c/em>, or sea urchin with \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Ponzu\" target=\"_blank\" rel=\"noopener\">ponzu\u003c/a>\u003c/em> sauce, \u003cem>ikasumi chahan\u003c/em> (squid ink fried rice) and \u003cem>yaki onigiri\u003c/em> (grilled rice balls). They also serve \u003ca href=\"http://www.dailycal.org/2013/09/19/soba-noodles-at-ippuku/\" target=\"_blank\" rel=\"noopener\">housemade soba\u003c/a> on Monday and Tuesday evenings from 5-10PM.\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.ippukuberkeley.com/\" target=\"_blank\" rel=\"noopener\">Ippuku\u003c/a>\u003c/strong>\u003cbr>\n2130 Center St. [\u003ca href=\"https://goo.gl/maps/dkQdi\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 665-1969\u003cbr>\nHours: Wed-Thu, Sun 5-10pm; Fri-Sat 5-11pm\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[slideshow ids=\"89925,89924,89926,89932,89930,89929,89928,89927\" exclude=\"90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Chef-owner Chikara Ono recently relocated his homey B-Dama \u003cem>izakaya\u003c/em> from Piedmont Avenue to roomier digs in downtown Oakland's Swan's Market (and renamed it AS B-Dama using the initials of two of his chefs.) There's plenty of communal seating in the shared space (\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\" rel=\"noopener\">Cosecha\u003c/a> and Taylor's Sausage are neighbors) either at wooden tables or at the counter. Although their previous offerings have been pared down, there's still quite a few of the familiar favorites included on its revamped menus; be sure to check out the bulletin board that announces rotating daily specials. The lunch menu features \u003cem>bento\u003c/em>-style sets and \u003cem>sushi\u003c/em> rolls, while there's more elegant entrees for dinner like fresh \u003cem>sashimi\u003c/em> platters and broiled fish. Their substantial portions are perfect for sharing between 3-4 diners and, of course, there's a number of \u003cem>sake\u003c/em> and beer options to choose from to wash down your chicken \u003cem>karage\u003c/em> or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Agedashi_tofu\" target=\"_blank\" rel=\"noopener\">agedashi\u003cbr>\ntofu\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\" rel=\"noopener\">AS B-Dama\u003c/a>\u003c/strong>\u003cbr>\nSwan's Market, 907 Washington St. [\u003ca href=\"https://goo.gl/maps/dUXlu\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 251-1113\u003cbr>\nHours: 11:30am-2pm; 5:30-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/asbdama\" target=\"_blank\" rel=\"noopener\">AS B-Dama\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240\"]\u003c/p>\n\u003cp>A perennial favorite of Berkeley residents for over 15 years -- the evening crowds frequently lined up for a table are a testament to its revered status -- Kirala serves up marvelous \u003cem>sushi\u003c/em> and other traditional Japanese dishes. As you can only order items from its sizable list of \u003cem>yakitori\u003c/em> at night, try and sit front and center to the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Robatayaki\" target=\"_blank\" rel=\"noopener\">robatayaki\u003c/a>\u003c/em> setup so you can get your skewers piping hot off the grill. Ground chicken wrapped in \u003cem>shiso\u003c/em> leaves, a juicy lamb chop , ground chicken stuffed in bell peppers, grilled mackerel and salmon are absolutely delectable, while the grilled \u003cem>shishito\u003c/em> (Japanese bell peppers) topped with shredded dried \u003cem>bonito\u003c/em> flakes will give you a subtly spicy kick. For raw dishes, the ocean trout \u003cem>sushi\u003c/em>, as well as the eel and avocado roll are superb, and the \u003cem>ikura\u003c/em> (salmon roe) \u003cem>sushi\u003c/em> and \u003cem>uni\u003c/em> (sea urchin) will appeal to more adventurous palates. If you sit at the bar, chat up the bartender and have him recommend you some beer, \u003cem>sake\u003c/em> or \u003cem>sake\u003c/em> cocktails off of their prodigious menu; the \u003cem>Tedorigawa \"Yamahai Junmai\"\u003c/em> is crisp and dry. Two other items of note are their seafood \u003cem>gyoza\u003c/em> and \u003cem>kaki\u003c/em>, or fried oysters. They also host a to-go spot within \u003ca href=\"http://www.kiralaberkeley.com/kiralatogo/kiralatogo.htm\" target=\"_blank\" rel=\"noopener\">Epicurious Garden\u003c/a> for bento boxes, \u003cem>sushi\u003c/em> and other quick meals. And learn more about Kirala in this previous episode of \u003ca href=\"http://blogs.kqed.org/checkplease/2008/10/31/kirala-reviews/\" target=\"_blank\" rel=\"noopener\">Check, Please.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\" rel=\"noopener\">Kirala\u003c/a>\u003c/strong>\u003cbr>\n2100 Ward St. [\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-3486\u003cbr>\nHours: Lunch: Mon-Fri 11:30am-2pm; Dinner: Tue-Thu 5-9:30pm; Fri-Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[slideshow ids=\"90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>A pop-up restaurant located inside \u003ca href=\"https://www.facebook.com/pages/Garden-House/111522842221364\" target=\"_blank\" rel=\"noopener\">Garden House\u003c/a> 4 nights a week, Abura-Ya is a collaboration between Adachi Hiroyuki, Angelo Hernandez, and Rodrigo de la Reza that specializes in Japanese fried chicken (read more about their business from \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/06/26/pop-up-alert-abura-ya-brings-japanese-fried-chicken-to-downtown-oakland\" target=\"_blank\" rel=\"noopener\">East Bay Express\u003c/a>). While there's no alcohol served yet, they cook up a variety of dishes that would be right at home in an \u003cem>izakaya\u003c/em> setting. With a cornstarch marinade and seasoned with \u003cem>\u003ca href=\"http://www.saveur.com/article/kitchen/shio-koji\" target=\"_blank\" rel=\"noopener\">shio koji\u003c/a>\u003c/em> and pepper (but with no added corn syrup or sugar), their all-natural, boneless chunks of fried chicken thighs are prepared with an assortment of flavors, such as curry, Japanese BBQ or agave ginger teriyaki. Prices vary depending on portion size and orders are served with sliced raw cabbage and miso ranch dressing. Check their handwritten menu board for other savory items to sample; one evening featured \u003cem>tako poke\u003c/em> carpaccio, or sliced boiled octopus, lemon jalapeño salt and sesame oil; vegetarian \u003cem>okonomiyaki\u003c/em>, sans the usual seafood but topped with mayonnaise, \u003cem>tonkatsu sauce\u003c/em> and sprouts; raw sesame kale salad with sesame \u003cem>ponzu\u003c/em> dressing; roasted beets crostini with avocado, miso ranch dressing, lemon jalapeño salt, sprouts and Parmesan cheese on toast. It's cash only, so be sure to hit the ATM before you go.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/aburayafriedchicken\" target=\"_blank\" rel=\"noopener\">Abura-Ya\u003c/a>\u003c/strong>\u003cbr>\n380 15th St. [\u003ca href=\"https://goo.gl/maps/y7W9o\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-9515\u003cbr>\nHours: Wed-Sat 6-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/aburayafriedchicken\" target=\"_blank\" rel=\"noopener\">Abura-Ya\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aburayaoakland\" target=\"_blank\" rel=\"noopener\">@ABURAYAOAKLAND\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Situated on the main drag of downtown Walnut Creek in a former meat market, Sasa's rustic contemporary interior has a long bar, high tables, a cozy, window-facing lounge and a quiet, heated outdoor patio for patrons to enjoy their Japanese-style tapas. Also open for lunch, this Michelin Guide-recommended restaurant's daytime menu has many of the same California-fusion items served in the evening. Try the steamed spinach with chilled sesame dressing and bonito flakes, or \u003cem>moromi\u003c/em>, a glass of crunchy, raw vegetables accompanied by a barley miso dip. Highlights include \u003cem>sashimi omakase\u003c/em>, chicken meatballs seasoned with a ginger-soy glaze and sesame seeds, salmon \u003cem>yakitori\u003c/em> with sea salt, lemon and sancho pepper and \u003cem>tempura\u003c/em> shrimp lettuce wraps with walnuts, black sesame seeds, miso aioli. \"\u003cem>Izakaya\u003c/em> Tuesdays\" (from 4PM until closing) and \"Wine Wednesdays\" offer specials on select dishes and drinks. Check \u003ca href=\"http://sasawc.com/wp-content/uploads/menus/Libations.pdf\" target=\"_blank\" rel=\"noopener\">online\u003c/a> to learn more about their \u003cem>sake\u003c/em>, cocktail and alcohol menu.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sasawc.com/\" target=\"_blank\" rel=\"noopener\">Sasa\u003c/a>\u003c/strong>\u003cbr>\n1432 N. Main St. [\u003ca href=\"https://goo.gl/maps/44PtC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nWalnut Creek, CA 94596\u003cbr>\nPh: (925) 210-0188\u003cbr>\nHours: Mon 11:30am-9pm; Tue-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sasawalnutcreek?fref=nf\" target=\"_blank\" rel=\"noopener\">Sasa Walnut Creek\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Sasa_Restaurant\" target=\"_blank\" rel=\"noopener\">@Sasa_Restaurant\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[slideshow ids=\"90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Located in the Dublin Ulferts Center as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/27/5-bites-delightful-bay-area-dim-sum/\" target=\"_blank\" rel=\"noopener\">Koi Palace's Dublin outposts\u003c/a>, Yakitori West opened in July in the space formerly occupied by Yakitori Hiroshi. There's no bar, so customers sit either at wooden tables or one of the few traditional \u003cem>zashiki\u003c/em> tables with recessed floors. The restaurant's best dishes are their solid \u003cem>sashimi\u003c/em> and fish offerings: \u003cem>hamachi carpaccio\u003c/em> in a \u003cem>yuzu\u003c/em> sauce; \u003cem>hirame\u003c/em> or halibut; \u003cem>ankimo\u003c/em> (monk fish liver); sea bass \u003cem>misoyaki\u003c/em>, or grilled wild Chilean sea bass with soybean paste. (Although on a recent visit, the \u003cem>maguro\u003c/em> steak, or grilled tuna belly, was a tad overdone.) Fried bites like their pork \u003cem>gyoza\u003c/em> dumplings, soft shell crab and \u003cem>yaki onigiri\u003c/em> with bits of seaweed and salmon go well with a carafe of their house hot or cold \u003cem>sake\u003c/em>. You can order individual \u003cem>yakitori\u003c/em> skewers or dig into a chef's \u003cem>omakase\u003c/em> sampler. They also sell a small range of beer, wine and \u003cem>sake\u003c/em> and have a short list of desserts, including green tea ice cream.\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.yelp.com/biz/yakitori-west-dublin\" target=\"_blank\" rel=\"noopener\">Yakitori West\u003c/a>\u003c/strong>\u003cbr>\n4288 Dublin Blvd., Ste. 109, (Ulferts Center) [\u003ca href=\"https://goo.gl/maps/nnA3b\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nDublin, CA 94608\u003cbr>\nPh: (925) 828-7765\u003cbr>\nHours: Tue-Thu and Sun 5-9:30pm; Fri-Sat 5-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Agriculture Policy Changes May Make it Easier to Start an Urban Farm in Oakland",
"title": "New Agriculture Policy Changes May Make it Easier to Start an Urban Farm in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89691\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Potential-new-zoning-regulations-will-make-it-easier-to-start-an-urban-farm-in-Oakland.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Potential-new-zoning-regulations-will-make-it-easier-to-start-an-urban-farm-in-Oakland.jpg\" alt=\"Potential new zoning regulations will make it easier to start an urban farm in Oakland. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Potential new zoning regulations will make it easier to start an urban farm in Oakland. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a foggy fall day at West Oakland’s \u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\">City Slicker Farms\u003c/a> in Union Plaza Park, but by looking at the lush and green garden boxes full of basil, Swiss chard, and collard greens it’s hard to believe the growing season is almost over. While volunteers are planting root vegetables for the winter and picking the last of the green tomatoes, some food policy advocates are trying to harvest change in Oakland’s City Council. \u003c/p>\n\u003cfigure id=\"attachment_89683\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-bountiful-bunch-of-basil-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-bountiful-bunch-of-basil-at-City-Slicker-Farms.jpg\" alt=\"A bountiful bunch of basil at City Slicker Farms. Photo: Angela Johnston\" width=\"1000\" height=\"1503\" class=\"size-full wp-image-89683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bountiful bunch of basil at City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Joseph-Davis-Ellie-Gertler-and-Haider-Zafar-tend-the-garden-beds-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Joseph-Davis-Ellie-Gertler-and-Haider-Zafar-tend-the-garden-beds-at-City-Slicker-Farms.jpg\" alt=\"Joseph Davis, Ellie Gertler and Haider Zafar tend the garden beds at City Slicker Farms. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joseph Davis, Ellie Gertler and Haider Zafar tend the garden beds at City Slicker Farms. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Oakland City Council first considered \u003ca href=\"http://www2.oaklandnet.com/w/oak049146\" target=\"_blank\">amendments\u003c/a> to the city’s zoning policies that would make it easier and cheaper to start urban farms and gardens in Oakland. The first vote passed unanimously, and on November 18, there will be final vote for these changes at the council meeting. Food policy activists and urban farming supporters are confident this vote will also be successful. \u003c/p>\n\u003cp>With some exceptions, like farms that include chickens or other livestock, these new regulations would remove the expensive and burdensome permit process from community gardens and farms in Oakland. Previously it could cost up to $3,000 to apply for a Conditional Use Permit (CUP), a process that could take several months without the guarantee of approval. The proposed changes would designate agriculture activities like growing and selling fruits, vegetables, and herbs; and keeping up to three beehives, as a right. It would also change the definition of a community garden from land cultivated by “more than one” to “one or more” persons. \u003c/p>\n\u003cblockquote>\u003cp>“If you're just starting a farm, or basically or really just interested in growing your own food, to have that barrier immediately of a permit is such a stopping point,” says Ariel Dekovic, the interim executive director of City Slicker Farms. “ It really says as a city, ‘Oakland doesn't value people’s rights to grow their own food.’ So from our perspective and from our experience this is so important because it really just opens up that right.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89685\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ariel-Dekovic-the-interim-Executive-Director-for-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ariel-Dekovic-the-interim-Executive-Director-for-City-Slicker-Farms.jpg\" alt=\"Ariel Dekovic - the interim executive director for City Slicker Farms. Photo: Angela Johnston\" width=\"1000\" height=\"665\" class=\"size-full wp-image-89685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ariel Dekovic - the interim executive director for City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>City Slicker Farms has been around since 2001 and already has CUPs for the 12 chickens they raise on site, but Dekovic says founder Willow Rosenthal probably faced barriers similar to the ones these new amendments are trying to get rid of. \u003c/p>\n\u003cblockquote>\u003cp>“She saw the total lack of access to any kind of healthy fresh food in West Oakland. There just were no grocery stores, no place where you could get affordable healthy food easily,” Dekovic says. “That lack of access combined with a deep history in the neighborhood of residents who either had family members, family knowledge, or interest in growing their own food was the catalyst for City Slicker Farms.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89686\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/City-Slicker-Farms-in-West-Oakland-is-one-of-the-few-places-in-the-neighborhood-to-get-fresh-healthy-produce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/City-Slicker-Farms-in-West-Oakland-is-one-of-the-few-places-in-the-neighborhood-to-get-fresh-healthy-produce.jpg\" alt=\"City Slicker Farms in West Oakland is one of the few places in the neighborhood to get fresh, healthy produce. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89686\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">City Slicker Farms in West Oakland is one of the few places in the neighborhood to get fresh, healthy produce. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Aside from the community markets City Slicker Farms holds every Saturday, it still is very difficult to access fresh, healthy food in West Oakland. The nearest supermarket is the Pak N Save in Emeryville, and other local grocery stores can take a 45-minute bus ride to reach. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other organizations have begun responding to this lack of access, and West Oakland is becoming a hub for community farming. For the past few years, an organization called the \u003ca href=\"http://peoplescommunitymarket.com/\" target=\"_blank\">People’s Community Market\u003c/a> has been \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/02/coming-soon-a-supermarket-in-west-oakland/\" target=\"_blank\">working to build\u003c/a> a full-service supermarket in West Oakland. The Oakland Unified School district is also working to create a \u003ca href=\"http://www.ousd.k12.ca.us/cms/lib07/CA01001176/Centricity/Domain/118/OUSD_CentralKitchen_ConceptPaper.pdf\" target=\"_blank\">central kitchen\u003c/a> with an attached urban farm and education center.\u003c/p>\n\u003cfigure id=\"attachment_89690\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Murals-painted-by-the-community-in-response-to-recent-vandalism-at-the-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Murals-painted-by-the-community-in-response-to-recent-vandalism-at-the-farm.jpg\" alt=\"Murals painted by the community in response to recent vandalism at the farm. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Murals painted by the community in response to recent vandalism at the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>However, in the meantime Dekovic says it needs to be easy for as many people as possible to start growing their own food.\u003c/p>\n\u003cblockquote>\u003cp>“If you look at the report it mentions a goal that Oakland has about supporting community gardens that are multi-generational, multiethnic and welcoming to all. And this is the first step. If you are making it a right for people to be able to do this, this is really the first step to embracing that truly.”\u003c/p>\u003c/blockquote>\n\u003cp>Esperanza Pallana, the director of the \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council\u003c/a> (OFPC), agrees. \u003c/p>\n\u003cblockquote>\u003cp>\"To acknowledge the right to grow our own food is particularly profound because the United States does not view food as a basic human right. It would be a significant statement for our city to not only view food as a basic right, but that growing it ourselves is a right. I hope Oakland can set an example for national food policy,” she says.\u003c/p>\u003c/blockquote>\n\u003cp>For the past four years Pallana and the OFPC have been working to form changes like the ones that will be decided on November 18. \u003c/p>\n\u003cp>“I think this policy is also important because the rate of hunger in Alameda County is \u003ca href=\"http://www.acgov.org/news/pressreleases/pr2014-05-05CalFreshAwareness.pdf\" target=\"_blank\">higher than ever\u003c/a>, Pallana adds. \"We have a climate than enables year round production of food crops. There is no reason why we can’t be growing our own way out of dependency on a food system than doesn’t serve us.\"\u003c/p>\n\u003cp>Both Dekovic and Pallana agree that if and when these amendments pass, the work of the urban farming and food policy advocate isn’t over, it’s only the first step in an ongoing discussion. Dekovic says she would eventually like to see Oakland make the permitting process easier for urban farmers to raise livestock.\u003c/p>\n\u003cblockquote>\u003cp>“Chickens are a pretty natural part of a produce farm, there’s a lot of beneficial systems going on there and so right now there are barriers to that.”\u003c/p>\u003c/blockquote>\n\u003cp>Land security is another huge issue. Dekovic worries about not being able to control the fate of farm space, which takes a lot of investment.\u003c/p>\n\u003cfigure id=\"attachment_89688\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Fresh-green-beans-on-the-vine-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Fresh-green-beans-on-the-vine-at-City-Slicker-Farms.jpg\" alt=\"Fresh green beans on the vine at City Slicker Farms. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-89688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh green beans on the vine at City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89684\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-row-of-collard-greens-almost-ready-for-harvest-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-row-of-collard-greens-almost-ready-for-harvest-.jpg\" alt=\"A row of collard greens almost ready for harvest. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-89684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A row of collard greens almost ready for harvest. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“How do we protect, enable and empower the residents who want to just have smaller scale community gardens?” One example, she says, is borrowing San Francisco’s idea for giving \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/09/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms/\" target=\"_blank\">tax breaks\u003c/a> to people who open up their land to urban farming.\u003c/p>\n\u003cp>Even more, there’s a larger discussion that needs to take place about the role of urban farms and community gardens in areas where \u003ca href=\"http://www.newyorker.com/business/currency/gentrification-and-the-urban-garden\" target=\"_blank\">gentrification\u003c/a> is changing the character of neighborhoods and creating tension between longtime residents and newcomers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Urban farming isn't new, Dekovic says. “My grandmother moved to the Richmond District in the 1950s from the Philippines, had a giant backyard and was growing her food there.”\u003c/p>\n\u003cblockquote>\u003cp>“Our mission is really to empower residents of West Oakland typically who have lived here a long time and have been doing this for a long time, but when realtors advertise the urban garden as something that it's not, something hip and fashionable, something designed to sell property and rack up home prices, it raises some interesting questions.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89687\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ellie-Gertler-and-Haider-Zafar-plant-carrot-seeds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ellie-Gertler-and-Haider-Zafar-plant-carrot-seeds.jpg\" alt=\"Ellie Gertler and Haider Zafar plant carrot seeds. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89687\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ellie Gertler and Haider Zafar plant carrot seeds. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Growing and selling your own kale and green tomatoes in Oakland may get a lot easier in the next few months. Next week the Oakland City Council will have a final vote on amendments to its agricultural zoning policy that will remove costly barriers to starting an urban farm.",
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"description": "Growing and selling your own kale and green tomatoes in Oakland may get a lot easier in the next few months. Next week the Oakland City Council will have a final vote on amendments to its agricultural zoning policy that will remove costly barriers to starting an urban farm.",
"title": "New Agriculture Policy Changes May Make it Easier to Start an Urban Farm in Oakland | KQED",
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"headline": "New Agriculture Policy Changes May Make it Easier to Start an Urban Farm in Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89691\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Potential-new-zoning-regulations-will-make-it-easier-to-start-an-urban-farm-in-Oakland.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Potential-new-zoning-regulations-will-make-it-easier-to-start-an-urban-farm-in-Oakland.jpg\" alt=\"Potential new zoning regulations will make it easier to start an urban farm in Oakland. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Potential new zoning regulations will make it easier to start an urban farm in Oakland. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a foggy fall day at West Oakland’s \u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\">City Slicker Farms\u003c/a> in Union Plaza Park, but by looking at the lush and green garden boxes full of basil, Swiss chard, and collard greens it’s hard to believe the growing season is almost over. While volunteers are planting root vegetables for the winter and picking the last of the green tomatoes, some food policy advocates are trying to harvest change in Oakland’s City Council. \u003c/p>\n\u003cfigure id=\"attachment_89683\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-bountiful-bunch-of-basil-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-bountiful-bunch-of-basil-at-City-Slicker-Farms.jpg\" alt=\"A bountiful bunch of basil at City Slicker Farms. Photo: Angela Johnston\" width=\"1000\" height=\"1503\" class=\"size-full wp-image-89683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bountiful bunch of basil at City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Joseph-Davis-Ellie-Gertler-and-Haider-Zafar-tend-the-garden-beds-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Joseph-Davis-Ellie-Gertler-and-Haider-Zafar-tend-the-garden-beds-at-City-Slicker-Farms.jpg\" alt=\"Joseph Davis, Ellie Gertler and Haider Zafar tend the garden beds at City Slicker Farms. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joseph Davis, Ellie Gertler and Haider Zafar tend the garden beds at City Slicker Farms. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Oakland City Council first considered \u003ca href=\"http://www2.oaklandnet.com/w/oak049146\" target=\"_blank\">amendments\u003c/a> to the city’s zoning policies that would make it easier and cheaper to start urban farms and gardens in Oakland. The first vote passed unanimously, and on November 18, there will be final vote for these changes at the council meeting. Food policy activists and urban farming supporters are confident this vote will also be successful. \u003c/p>\n\u003cp>With some exceptions, like farms that include chickens or other livestock, these new regulations would remove the expensive and burdensome permit process from community gardens and farms in Oakland. Previously it could cost up to $3,000 to apply for a Conditional Use Permit (CUP), a process that could take several months without the guarantee of approval. The proposed changes would designate agriculture activities like growing and selling fruits, vegetables, and herbs; and keeping up to three beehives, as a right. It would also change the definition of a community garden from land cultivated by “more than one” to “one or more” persons. \u003c/p>\n\u003cblockquote>\u003cp>“If you're just starting a farm, or basically or really just interested in growing your own food, to have that barrier immediately of a permit is such a stopping point,” says Ariel Dekovic, the interim executive director of City Slicker Farms. “ It really says as a city, ‘Oakland doesn't value people’s rights to grow their own food.’ So from our perspective and from our experience this is so important because it really just opens up that right.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89685\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ariel-Dekovic-the-interim-Executive-Director-for-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ariel-Dekovic-the-interim-Executive-Director-for-City-Slicker-Farms.jpg\" alt=\"Ariel Dekovic - the interim executive director for City Slicker Farms. Photo: Angela Johnston\" width=\"1000\" height=\"665\" class=\"size-full wp-image-89685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ariel Dekovic - the interim executive director for City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>City Slicker Farms has been around since 2001 and already has CUPs for the 12 chickens they raise on site, but Dekovic says founder Willow Rosenthal probably faced barriers similar to the ones these new amendments are trying to get rid of. \u003c/p>\n\u003cblockquote>\u003cp>“She saw the total lack of access to any kind of healthy fresh food in West Oakland. There just were no grocery stores, no place where you could get affordable healthy food easily,” Dekovic says. “That lack of access combined with a deep history in the neighborhood of residents who either had family members, family knowledge, or interest in growing their own food was the catalyst for City Slicker Farms.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89686\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/City-Slicker-Farms-in-West-Oakland-is-one-of-the-few-places-in-the-neighborhood-to-get-fresh-healthy-produce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/City-Slicker-Farms-in-West-Oakland-is-one-of-the-few-places-in-the-neighborhood-to-get-fresh-healthy-produce.jpg\" alt=\"City Slicker Farms in West Oakland is one of the few places in the neighborhood to get fresh, healthy produce. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89686\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">City Slicker Farms in West Oakland is one of the few places in the neighborhood to get fresh, healthy produce. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Aside from the community markets City Slicker Farms holds every Saturday, it still is very difficult to access fresh, healthy food in West Oakland. The nearest supermarket is the Pak N Save in Emeryville, and other local grocery stores can take a 45-minute bus ride to reach. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other organizations have begun responding to this lack of access, and West Oakland is becoming a hub for community farming. For the past few years, an organization called the \u003ca href=\"http://peoplescommunitymarket.com/\" target=\"_blank\">People’s Community Market\u003c/a> has been \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/02/coming-soon-a-supermarket-in-west-oakland/\" target=\"_blank\">working to build\u003c/a> a full-service supermarket in West Oakland. The Oakland Unified School district is also working to create a \u003ca href=\"http://www.ousd.k12.ca.us/cms/lib07/CA01001176/Centricity/Domain/118/OUSD_CentralKitchen_ConceptPaper.pdf\" target=\"_blank\">central kitchen\u003c/a> with an attached urban farm and education center.\u003c/p>\n\u003cfigure id=\"attachment_89690\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Murals-painted-by-the-community-in-response-to-recent-vandalism-at-the-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Murals-painted-by-the-community-in-response-to-recent-vandalism-at-the-farm.jpg\" alt=\"Murals painted by the community in response to recent vandalism at the farm. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Murals painted by the community in response to recent vandalism at the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>However, in the meantime Dekovic says it needs to be easy for as many people as possible to start growing their own food.\u003c/p>\n\u003cblockquote>\u003cp>“If you look at the report it mentions a goal that Oakland has about supporting community gardens that are multi-generational, multiethnic and welcoming to all. And this is the first step. If you are making it a right for people to be able to do this, this is really the first step to embracing that truly.”\u003c/p>\u003c/blockquote>\n\u003cp>Esperanza Pallana, the director of the \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council\u003c/a> (OFPC), agrees. \u003c/p>\n\u003cblockquote>\u003cp>\"To acknowledge the right to grow our own food is particularly profound because the United States does not view food as a basic human right. It would be a significant statement for our city to not only view food as a basic right, but that growing it ourselves is a right. I hope Oakland can set an example for national food policy,” she says.\u003c/p>\u003c/blockquote>\n\u003cp>For the past four years Pallana and the OFPC have been working to form changes like the ones that will be decided on November 18. \u003c/p>\n\u003cp>“I think this policy is also important because the rate of hunger in Alameda County is \u003ca href=\"http://www.acgov.org/news/pressreleases/pr2014-05-05CalFreshAwareness.pdf\" target=\"_blank\">higher than ever\u003c/a>, Pallana adds. \"We have a climate than enables year round production of food crops. There is no reason why we can’t be growing our own way out of dependency on a food system than doesn’t serve us.\"\u003c/p>\n\u003cp>Both Dekovic and Pallana agree that if and when these amendments pass, the work of the urban farming and food policy advocate isn’t over, it’s only the first step in an ongoing discussion. Dekovic says she would eventually like to see Oakland make the permitting process easier for urban farmers to raise livestock.\u003c/p>\n\u003cblockquote>\u003cp>“Chickens are a pretty natural part of a produce farm, there’s a lot of beneficial systems going on there and so right now there are barriers to that.”\u003c/p>\u003c/blockquote>\n\u003cp>Land security is another huge issue. Dekovic worries about not being able to control the fate of farm space, which takes a lot of investment.\u003c/p>\n\u003cfigure id=\"attachment_89688\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Fresh-green-beans-on-the-vine-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Fresh-green-beans-on-the-vine-at-City-Slicker-Farms.jpg\" alt=\"Fresh green beans on the vine at City Slicker Farms. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-89688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh green beans on the vine at City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89684\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-row-of-collard-greens-almost-ready-for-harvest-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-row-of-collard-greens-almost-ready-for-harvest-.jpg\" alt=\"A row of collard greens almost ready for harvest. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-89684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A row of collard greens almost ready for harvest. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“How do we protect, enable and empower the residents who want to just have smaller scale community gardens?” One example, she says, is borrowing San Francisco’s idea for giving \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/09/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms/\" target=\"_blank\">tax breaks\u003c/a> to people who open up their land to urban farming.\u003c/p>\n\u003cp>Even more, there’s a larger discussion that needs to take place about the role of urban farms and community gardens in areas where \u003ca href=\"http://www.newyorker.com/business/currency/gentrification-and-the-urban-garden\" target=\"_blank\">gentrification\u003c/a> is changing the character of neighborhoods and creating tension between longtime residents and newcomers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Urban farming isn't new, Dekovic says. “My grandmother moved to the Richmond District in the 1950s from the Philippines, had a giant backyard and was growing her food there.”\u003c/p>\n\u003cblockquote>\u003cp>“Our mission is really to empower residents of West Oakland typically who have lived here a long time and have been doing this for a long time, but when realtors advertise the urban garden as something that it's not, something hip and fashionable, something designed to sell property and rack up home prices, it raises some interesting questions.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89687\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ellie-Gertler-and-Haider-Zafar-plant-carrot-seeds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ellie-Gertler-and-Haider-Zafar-plant-carrot-seeds.jpg\" alt=\"Ellie Gertler and Haider Zafar plant carrot seeds. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89687\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ellie Gertler and Haider Zafar plant carrot seeds. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Whole Foods Store Opens in West Berkeley - Challenges Local Competitor",
"title": "New Whole Foods Store Opens in West Berkeley - Challenges Local Competitor",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89524\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-first-day-in-the-produce-section-photo-Neil-Mishalov-720x434.jpg\">\u003cimg class=\"size-full wp-image-89524\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-first-day-in-the-produce-section-photo-Neil-Mishalov-720x434.jpg\" alt=\"Customers shop for produce in Berkeley’s second Whole Foods store which opened today at Tenth and Gilman streets. Photo: Neil Mishalov\" width=\"720\" height=\"434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers shop for produce in Berkeley’s second Whole Foods store which opened today at Tenth and Gilman streets. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/gill-south/\" target=\"_blank\">Gill South\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/11/04/new-whole-foods-a-wake-up-call-for-andronicos/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (11/4/14)\u003c/p>\n\u003cp>On November 4 at 9:30 a.m. a new \u003ca href=\"http://www.wholefoodsmarket.com/stores/gilman\" target=\"_blank\">Whole Foods Market\u003c/a> broke bread rather than cut a ribbon, and opened for business in the rapidly transforming Gilman shopping district in West Berkeley. The store, and the competition it represents, has been a catalyst for at least one other local grocery chain to sharpen up its act. Early reports suggest the market will be a welcome addition to the neighborhood for local residents.\u003c/p>\n\u003cp>An estimated 600 people took tours of the new Whole Foods store last week in the lead-up to Tuesday’s opening at its location on 10th and Gilman streets. This is the second Whole Foods store for Berkeley (the first one opened at Ashby and Telegraph in 1990), the 41st Whole Foods store in Northern California, and the 401st nationwide. It will be open 8 a.m. until 10 p.m., seven days a week, while the Whole Foods-owned Allegro Coffee roastery in-store, its first outlet on the West Coast, will be open from 6 a.m. every day.\u003c/p>\n\u003cp>The 47,000 sq ft Whole Foods Market, with 85 car parking spaces, including electric charging spots, and 12 bike spaces, is employing 200 staff, two-thirds of them coming from other Whole Food stores while one-third are new staff members, said outreach team leader Kristen Tantarelli.\u003c/p>\n\u003cfigure id=\"attachment_89523\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-exterior-Photo-Emilie-Raguso.jpg\">\u003cimg class=\"size-full wp-image-89523\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-exterior-Photo-Emilie-Raguso.jpg\" alt=\"The exterior of the new West Barkeley Whole Foods is partly clad in reclaimed wood. Photo: Emilie Raguso\" width=\"720\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The exterior of the new West Barkeley Whole Foods is partly clad in reclaimed wood. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods is testing some new concepts at the new Berkeley market, including a designated space and table in the specialty food section where certified cheese professionals will be on hand to cut cheese fresh from the wheel to customers’ specifications.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Many delicate cheeses are better cut the day they are eaten,” said Tantarelli. Up to 90 percent of the cheeses come from Northern California.\u003c/p>\n\u003cp>Other features of the store are a full-service butcher, a bakery that will be making ten breads from scratch daily, homebrew supplies, a craft pizza bar, a Paleo cold bar, and a sophisticated bulk-bin section.\u003c/p>\n\u003cp>The fresh juice bar has been given a Berkeley flavor – servers are mixing mocktails using ingredients from the locally situated Shrub & Co. Its shrubs are made from organic fruit, sugar, vinegar and aromatics.\u003c/p>\n\u003cfigure id=\"attachment_89521\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/juice-bar-in-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x626.jpg\">\u003cimg class=\"size-full wp-image-89521\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/juice-bar-in-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x626.jpg\" alt=\"The fresh juice bar at the new Whole Foods on opening day. Photo: Neil Mishalov\" width=\"720\" height=\"626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fresh juice bar at the new Whole Foods on opening day. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>The new store has given \u003ca href=\"http://www.berkeleyside.com/2012/11/19/andronicos-unveils-rejuvenated-gourmet-ghetto-store/\" target=\"_blank\">Andronico’s\u003c/a> the incentive to make improvements at its Solano Avenue store and to invest in a high-profile billboard campaign as the retailer reminds Berkeley shoppers that it has a long history in the area dating back to 1929.\u003c/p>\n\u003cp>Renwood Opportunities Fund, Andronico’s owner since its bankruptcy in 2011, is giving all five of its stores facelifts by mid 2015. It has two in Berkeley, the other three in San Anselmo, Los Altos and San Francisco. (Update, Nov. 5: Andronico’s said it spent around $1 million on the Solano store improvements and plans to spend several million more for all the other stores in 2015.) Two years ago \u003ca href=\"http://www.berkeleyside.com/2012/11/19/andronicos-unveils-rejuvenated-gourmet-ghetto-store/\" target=\"_blank\">it unveiled a revamped store\u003c/a> in Berkeley’s Gourmet Ghetto.\u003c/p>\n\u003cp>“We will be doing things like putting in new bakeries, new salad bars, hot food bars. We are really trying to clean them up. We are also revamping the stores’ catering departments,” said the food retailer’s spokeswoman.\u003c/p>\n\u003cp>“Andronico’s is only in the Bay Area, so it is completely local,” she said. “We are hoping that people in Berkeley won’t change stores,” she added.\u003c/p>\n\u003cp>Andronico’s is particularly proud of the food it stocks from local producers, she said.\u003c/p>\n\u003cp>“Andronico’s bends over backwards to make sure that it is opening the door to local companies. We carry hundreds of small producers. And we will allow for a lot of flexibility.”\u003c/p>\n\u003cp>Andronico’s staff is unionized unlike Whole Foods, she added.\u003c/p>\n\u003cfigure id=\"attachment_89518\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Beer-section-Whole-Foods-Gilman-Photo-Emilie-Raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Beer-section-Whole-Foods-Gilman-Photo-Emilie-Raguso.jpg\" alt=\"The beer section at the newly opened Berkeley Whole Foods. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89518\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The beer section at the newly opened Berkeley Whole Foods. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods Gilman said 85 percent of its produce is from California. It also has a section dedicated to hyperlocal food purveyors, including Baia Pasta, which is in Jack London Square, \u003ca href=\"http://www.berkeleyside.com/2013/10/31/spotlight-chef-lisa-murphy-of-sosu-sauces/\" target=\"_blank\">Oakland’s Sosu sauces\u003c/a>, Emeryville’s \u003ca href=\"http://www.berkeleyside.com/2011/02/18/jammaker-turns-hobby-into-thriving-local-business/\" target=\"_blank\">INNA Jam\u003c/a>, and San Francisco’s \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>. Some of the products are made literally a stone’s throw from Whole Foods’ doorstep, such as \u003ca href=\"http://www.berkeleyside.com/2014/05/05/paul-bertolli-curemaster-at-berkeleys-fra-mani/\" target=\"_blank\">Fra’ Mani‘s\u003c/a> charcuterie, produce from \u003ca href=\"http://local-greens.com/\" target=\"_blank\">Local Greens\u003c/a>, shrubs from Shrub & Co, and muffins from Muffin Revolution, the latter two being based at the \u003ca href=\"http://www.berkeleyside.com/2014/04/03/bakers-cooks-and-cakemakers-spread-their-wings-at-newly-opened-berkeley-kitchens/\" target=\"_blank\">Berkeley Kitchens\u003c/a> incubator at 2701 Eighth Street.\u003c/p>\n\u003cp>Asked whether the store will address local crime problems and traffic congestion, Tantarelli said they were working to improve the area in collaboration with the community.\u003c/p>\n\u003cp>“We will have security at the store for the safety of customers and team members. We have also been working with the Police Department, requesting more frequent patrols of the neighborhood. We are also discussing options with University Village for increased security,” she said.\u003c/p>\n\u003cfigure id=\"attachment_89519\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/bulk-bins-at-whole-foods-gilman-photo-emilie-raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/bulk-bins-at-whole-foods-gilman-photo-emilie-raguso.jpg\" alt=\"Bulk bins at the Whole Foods on Gilman. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89519\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulk bins at the Whole Foods on Gilman. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>The food retailer has been welcomed by at least one major nearby business. Outdoor outfitter REI on San Pablo Avenue routinely works to build connections with the local community. With the stores being so close, this will increase, said Brad Bostrum, REI’s market manager of outdoor programs and outreach.\u003c/p>\n\u003cp>“For us it’s fantastic. REI and Whole Foods are very like-minded companies. Even on our strategies with best customer service.”\u003c/p>\n\u003cp>Is he worried about Whole Foods customers encroaching on REI car parking spaces? “We are more interested in how its arrival can affect the community in a positive way,” said Bostrom. “We expect a lot of our customers will overlap — for example people will grab a snack at Whole Foods before shopping at REI.”\u003c/p>\n\u003cp>Bostrom said he was personally excited about the early-morning coffee that will be on offer.\u003c/p>\n\u003cfigure id=\"attachment_89517\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Allegro-Coffee-Roasters-interior.-Photo-Emilie-Raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Allegro-Coffee-Roasters-interior.-Photo-Emilie-Raguso.jpg\" alt=\"Allegro Coffee Roasters at the new Whole Foods opens at 6 a.m daily. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allegro Coffee Roasters at the new Whole Foods opens at 6 a.m daily. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>As for Berkeley residents, they appear keen to give the retailer a try.\u003c/p>\n\u003cp>Neil Mishalov, who took some of the photos included in this story, lives a 7-minute walk from the new store. “It’s fabulous. I am just delighted to have such a great food store within such a short distance from my home,” he said after visiting on opening day.\u003c/p>\n\u003cp>Mercelle Carlson, a local mother of two and an enthusiastic foodie, said she would be visiting Whole Foods for its wine and cheese department as well as for its café.\u003c/p>\n\u003cp>With a two-year old and a little girl at elementary school, Carlson is often looking to pick up a few things after school drop-off in the morning. She is frustrated by retailers like Berkeley Bowl\u003cbr>\nand Monterey Market that don’t open until 9 a.m.\u003c/p>\n\u003cp>“You try sitting in a café with a two-year old waiting until 9 a.m. for the stores to open,” she said. “At the moment, this earlier opening definitely give Whole Foods a competitive edge. The early bird gets the worm.”\u003c/p>\n\u003cp>She hopes Whole Foods’ hours will prompt some other local food retailers to change their opening times.\u003c/p>\n\u003cfigure id=\"attachment_89520\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/deli-counter-at-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x561.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/deli-counter-at-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x561.jpg\" alt=\"The deli counter at Whole Foods Gilman on opening day. Photo Neil Mishalov\" width=\"720\" height=\"561\" class=\"size-full wp-image-89520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The deli counter at Whole Foods Gilman on opening day. Photo Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>But Diane Yasuda, co-owner with husband Glenn of the much-loved Berkeley Bowl, said the Berkeley Bowl stores wouldn’t be doing anything any different.\u003c/p>\n\u003cp>“We will do what we do now. We will not be changing the hours at this point. There is business in food for everybody. We are so busy, more hours would be too much,” she said.\u003c/p>\n\u003cp>Berkeley Bowl is hiring at the moment with a number of long-term employees retiring. The food retailer is also looking at ways of expanding its organic produce sections due to customer demand, said Yasuda.\u003c/p>\n\u003cp>The Berkeley Bowl owner said she thought Monterey Market might feel the competition from the new Whole Foods store.\u003c/p>\n\u003cp>“It will help the area,” she added.\u003c/p>\n\u003cp>The Natural Grocery Company is another local retailer watching Whole Foods’ arrival closely.\u003c/p>\n\u003cp>“The Berkeley store will be affected by the new Whole Foods market but I still think it is a great thing if Whole Foods is actually selling organic natural food,” said Pierre Jones, store manager of The Natural Grocery Company in El Cerrito which also has a store on Gilman Street in Westbrae. Natural Grocery prides itself on its organic offerings, especially in its fresh-produce department.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Tantarelli said at this time of year the fresh produce section at Whole Foods is 65 percent organic. On average, about 50 percent of the products it carries at any given time are organic store-wide. Whole Foods Market is a USDA Certified Organic grocer.\u003c/p>\n\u003cfigure id=\"attachment_89522\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Pizza-bar-at-whole-foods-gilman-photo-neil-mishalov-720x611.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Pizza-bar-at-whole-foods-gilman-photo-neil-mishalov-720x611.jpg\" alt=\"The pizza bar at the newly opened Whole Foods in West Berkeley. Photo: Neil Mishalov\" width=\"720\" height=\"611\" class=\"size-full wp-image-89522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The pizza bar at the newly opened Whole Foods in West Berkeley. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "A new Whole Foods Market opened for business in the rapidly transforming Gilman shopping district in West Berkeley. The store, and the competition it represents, has been a catalyst for at least one other local grocery chain to sharpen up its act. ",
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"description": "A new Whole Foods Market opened for business in the rapidly transforming Gilman shopping district in West Berkeley. The store, and the competition it represents, has been a catalyst for at least one other local grocery chain to sharpen up its act. ",
"title": "New Whole Foods Store Opens in West Berkeley - Challenges Local Competitor | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89524\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-first-day-in-the-produce-section-photo-Neil-Mishalov-720x434.jpg\">\u003cimg class=\"size-full wp-image-89524\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-first-day-in-the-produce-section-photo-Neil-Mishalov-720x434.jpg\" alt=\"Customers shop for produce in Berkeley’s second Whole Foods store which opened today at Tenth and Gilman streets. Photo: Neil Mishalov\" width=\"720\" height=\"434\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers shop for produce in Berkeley’s second Whole Foods store which opened today at Tenth and Gilman streets. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/gill-south/\" target=\"_blank\">Gill South\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/11/04/new-whole-foods-a-wake-up-call-for-andronicos/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (11/4/14)\u003c/p>\n\u003cp>On November 4 at 9:30 a.m. a new \u003ca href=\"http://www.wholefoodsmarket.com/stores/gilman\" target=\"_blank\">Whole Foods Market\u003c/a> broke bread rather than cut a ribbon, and opened for business in the rapidly transforming Gilman shopping district in West Berkeley. The store, and the competition it represents, has been a catalyst for at least one other local grocery chain to sharpen up its act. Early reports suggest the market will be a welcome addition to the neighborhood for local residents.\u003c/p>\n\u003cp>An estimated 600 people took tours of the new Whole Foods store last week in the lead-up to Tuesday’s opening at its location on 10th and Gilman streets. This is the second Whole Foods store for Berkeley (the first one opened at Ashby and Telegraph in 1990), the 41st Whole Foods store in Northern California, and the 401st nationwide. It will be open 8 a.m. until 10 p.m., seven days a week, while the Whole Foods-owned Allegro Coffee roastery in-store, its first outlet on the West Coast, will be open from 6 a.m. every day.\u003c/p>\n\u003cp>The 47,000 sq ft Whole Foods Market, with 85 car parking spaces, including electric charging spots, and 12 bike spaces, is employing 200 staff, two-thirds of them coming from other Whole Food stores while one-third are new staff members, said outreach team leader Kristen Tantarelli.\u003c/p>\n\u003cfigure id=\"attachment_89523\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-exterior-Photo-Emilie-Raguso.jpg\">\u003cimg class=\"size-full wp-image-89523\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Whole-Foods-Gilman-exterior-Photo-Emilie-Raguso.jpg\" alt=\"The exterior of the new West Barkeley Whole Foods is partly clad in reclaimed wood. Photo: Emilie Raguso\" width=\"720\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The exterior of the new West Barkeley Whole Foods is partly clad in reclaimed wood. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods is testing some new concepts at the new Berkeley market, including a designated space and table in the specialty food section where certified cheese professionals will be on hand to cut cheese fresh from the wheel to customers’ specifications.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Many delicate cheeses are better cut the day they are eaten,” said Tantarelli. Up to 90 percent of the cheeses come from Northern California.\u003c/p>\n\u003cp>Other features of the store are a full-service butcher, a bakery that will be making ten breads from scratch daily, homebrew supplies, a craft pizza bar, a Paleo cold bar, and a sophisticated bulk-bin section.\u003c/p>\n\u003cp>The fresh juice bar has been given a Berkeley flavor – servers are mixing mocktails using ingredients from the locally situated Shrub & Co. Its shrubs are made from organic fruit, sugar, vinegar and aromatics.\u003c/p>\n\u003cfigure id=\"attachment_89521\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/juice-bar-in-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x626.jpg\">\u003cimg class=\"size-full wp-image-89521\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/juice-bar-in-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x626.jpg\" alt=\"The fresh juice bar at the new Whole Foods on opening day. Photo: Neil Mishalov\" width=\"720\" height=\"626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fresh juice bar at the new Whole Foods on opening day. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>The new store has given \u003ca href=\"http://www.berkeleyside.com/2012/11/19/andronicos-unveils-rejuvenated-gourmet-ghetto-store/\" target=\"_blank\">Andronico’s\u003c/a> the incentive to make improvements at its Solano Avenue store and to invest in a high-profile billboard campaign as the retailer reminds Berkeley shoppers that it has a long history in the area dating back to 1929.\u003c/p>\n\u003cp>Renwood Opportunities Fund, Andronico’s owner since its bankruptcy in 2011, is giving all five of its stores facelifts by mid 2015. It has two in Berkeley, the other three in San Anselmo, Los Altos and San Francisco. (Update, Nov. 5: Andronico’s said it spent around $1 million on the Solano store improvements and plans to spend several million more for all the other stores in 2015.) Two years ago \u003ca href=\"http://www.berkeleyside.com/2012/11/19/andronicos-unveils-rejuvenated-gourmet-ghetto-store/\" target=\"_blank\">it unveiled a revamped store\u003c/a> in Berkeley’s Gourmet Ghetto.\u003c/p>\n\u003cp>“We will be doing things like putting in new bakeries, new salad bars, hot food bars. We are really trying to clean them up. We are also revamping the stores’ catering departments,” said the food retailer’s spokeswoman.\u003c/p>\n\u003cp>“Andronico’s is only in the Bay Area, so it is completely local,” she said. “We are hoping that people in Berkeley won’t change stores,” she added.\u003c/p>\n\u003cp>Andronico’s is particularly proud of the food it stocks from local producers, she said.\u003c/p>\n\u003cp>“Andronico’s bends over backwards to make sure that it is opening the door to local companies. We carry hundreds of small producers. And we will allow for a lot of flexibility.”\u003c/p>\n\u003cp>Andronico’s staff is unionized unlike Whole Foods, she added.\u003c/p>\n\u003cfigure id=\"attachment_89518\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Beer-section-Whole-Foods-Gilman-Photo-Emilie-Raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Beer-section-Whole-Foods-Gilman-Photo-Emilie-Raguso.jpg\" alt=\"The beer section at the newly opened Berkeley Whole Foods. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89518\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The beer section at the newly opened Berkeley Whole Foods. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>Whole Foods Gilman said 85 percent of its produce is from California. It also has a section dedicated to hyperlocal food purveyors, including Baia Pasta, which is in Jack London Square, \u003ca href=\"http://www.berkeleyside.com/2013/10/31/spotlight-chef-lisa-murphy-of-sosu-sauces/\" target=\"_blank\">Oakland’s Sosu sauces\u003c/a>, Emeryville’s \u003ca href=\"http://www.berkeleyside.com/2011/02/18/jammaker-turns-hobby-into-thriving-local-business/\" target=\"_blank\">INNA Jam\u003c/a>, and San Francisco’s \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>. Some of the products are made literally a stone’s throw from Whole Foods’ doorstep, such as \u003ca href=\"http://www.berkeleyside.com/2014/05/05/paul-bertolli-curemaster-at-berkeleys-fra-mani/\" target=\"_blank\">Fra’ Mani‘s\u003c/a> charcuterie, produce from \u003ca href=\"http://local-greens.com/\" target=\"_blank\">Local Greens\u003c/a>, shrubs from Shrub & Co, and muffins from Muffin Revolution, the latter two being based at the \u003ca href=\"http://www.berkeleyside.com/2014/04/03/bakers-cooks-and-cakemakers-spread-their-wings-at-newly-opened-berkeley-kitchens/\" target=\"_blank\">Berkeley Kitchens\u003c/a> incubator at 2701 Eighth Street.\u003c/p>\n\u003cp>Asked whether the store will address local crime problems and traffic congestion, Tantarelli said they were working to improve the area in collaboration with the community.\u003c/p>\n\u003cp>“We will have security at the store for the safety of customers and team members. We have also been working with the Police Department, requesting more frequent patrols of the neighborhood. We are also discussing options with University Village for increased security,” she said.\u003c/p>\n\u003cfigure id=\"attachment_89519\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/bulk-bins-at-whole-foods-gilman-photo-emilie-raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/bulk-bins-at-whole-foods-gilman-photo-emilie-raguso.jpg\" alt=\"Bulk bins at the Whole Foods on Gilman. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89519\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulk bins at the Whole Foods on Gilman. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>The food retailer has been welcomed by at least one major nearby business. Outdoor outfitter REI on San Pablo Avenue routinely works to build connections with the local community. With the stores being so close, this will increase, said Brad Bostrum, REI’s market manager of outdoor programs and outreach.\u003c/p>\n\u003cp>“For us it’s fantastic. REI and Whole Foods are very like-minded companies. Even on our strategies with best customer service.”\u003c/p>\n\u003cp>Is he worried about Whole Foods customers encroaching on REI car parking spaces? “We are more interested in how its arrival can affect the community in a positive way,” said Bostrom. “We expect a lot of our customers will overlap — for example people will grab a snack at Whole Foods before shopping at REI.”\u003c/p>\n\u003cp>Bostrom said he was personally excited about the early-morning coffee that will be on offer.\u003c/p>\n\u003cfigure id=\"attachment_89517\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Allegro-Coffee-Roasters-interior.-Photo-Emilie-Raguso.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Allegro-Coffee-Roasters-interior.-Photo-Emilie-Raguso.jpg\" alt=\"Allegro Coffee Roasters at the new Whole Foods opens at 6 a.m daily. Photo: Emilie Raguso\" width=\"720\" height=\"480\" class=\"size-full wp-image-89517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allegro Coffee Roasters at the new Whole Foods opens at 6 a.m daily. Photo: Emilie Raguso\u003c/figcaption>\u003c/figure>\n\u003cp>As for Berkeley residents, they appear keen to give the retailer a try.\u003c/p>\n\u003cp>Neil Mishalov, who took some of the photos included in this story, lives a 7-minute walk from the new store. “It’s fabulous. I am just delighted to have such a great food store within such a short distance from my home,” he said after visiting on opening day.\u003c/p>\n\u003cp>Mercelle Carlson, a local mother of two and an enthusiastic foodie, said she would be visiting Whole Foods for its wine and cheese department as well as for its café.\u003c/p>\n\u003cp>With a two-year old and a little girl at elementary school, Carlson is often looking to pick up a few things after school drop-off in the morning. She is frustrated by retailers like Berkeley Bowl\u003cbr>\nand Monterey Market that don’t open until 9 a.m.\u003c/p>\n\u003cp>“You try sitting in a café with a two-year old waiting until 9 a.m. for the stores to open,” she said. “At the moment, this earlier opening definitely give Whole Foods a competitive edge. The early bird gets the worm.”\u003c/p>\n\u003cp>She hopes Whole Foods’ hours will prompt some other local food retailers to change their opening times.\u003c/p>\n\u003cfigure id=\"attachment_89520\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/deli-counter-at-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x561.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/deli-counter-at-whole-foods-gilman-on-opening-day-photo-neil-mishalov-720x561.jpg\" alt=\"The deli counter at Whole Foods Gilman on opening day. Photo Neil Mishalov\" width=\"720\" height=\"561\" class=\"size-full wp-image-89520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The deli counter at Whole Foods Gilman on opening day. Photo Neil Mishalov\u003c/figcaption>\u003c/figure>\n\u003cp>But Diane Yasuda, co-owner with husband Glenn of the much-loved Berkeley Bowl, said the Berkeley Bowl stores wouldn’t be doing anything any different.\u003c/p>\n\u003cp>“We will do what we do now. We will not be changing the hours at this point. There is business in food for everybody. We are so busy, more hours would be too much,” she said.\u003c/p>\n\u003cp>Berkeley Bowl is hiring at the moment with a number of long-term employees retiring. The food retailer is also looking at ways of expanding its organic produce sections due to customer demand, said Yasuda.\u003c/p>\n\u003cp>The Berkeley Bowl owner said she thought Monterey Market might feel the competition from the new Whole Foods store.\u003c/p>\n\u003cp>“It will help the area,” she added.\u003c/p>\n\u003cp>The Natural Grocery Company is another local retailer watching Whole Foods’ arrival closely.\u003c/p>\n\u003cp>“The Berkeley store will be affected by the new Whole Foods market but I still think it is a great thing if Whole Foods is actually selling organic natural food,” said Pierre Jones, store manager of The Natural Grocery Company in El Cerrito which also has a store on Gilman Street in Westbrae. Natural Grocery prides itself on its organic offerings, especially in its fresh-produce department.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tantarelli said at this time of year the fresh produce section at Whole Foods is 65 percent organic. On average, about 50 percent of the products it carries at any given time are organic store-wide. Whole Foods Market is a USDA Certified Organic grocer.\u003c/p>\n\u003cfigure id=\"attachment_89522\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Pizza-bar-at-whole-foods-gilman-photo-neil-mishalov-720x611.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Pizza-bar-at-whole-foods-gilman-photo-neil-mishalov-720x611.jpg\" alt=\"The pizza bar at the newly opened Whole Foods in West Berkeley. Photo: Neil Mishalov\" width=\"720\" height=\"611\" class=\"size-full wp-image-89522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The pizza bar at the newly opened Whole Foods in West Berkeley. Photo: Neil Mishalov\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 9 Favorite South Bay Ramen Shops",
"title": "Bay Area Bites Guide to 9 Favorite South Bay Ramen Shops",
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"content": "\u003cp>If you read \"\u003ca href=\"http://en.wikipedia.org/wiki/Ramen\" target=\"_blank\">ramen\u003c/a>\" and the image you conjure up is a packaged brick of instant noodles from your dormitory days, this guide is for you. It is not clear whether the Chinese or the Japanese get credit for the creation of ramen. But Momofuku Ando, the Taiwanese-Japanese founder and chairman of Nissin Foods invented instant noodles in 1958 which made ramen inexpensive and easily accessible. In the \u003ca href=\"http://en.wikipedia.org/wiki/Ramen\" target=\"_blank\">1980s ramen became a Japanese cultural icon\u003c/a> and its popularity spread internationally. The reality is the while the noodle soup is a popular option for those on their lunch hour, the restaurants serving the dish often spend hours preparing noodles and simmering their broth which have a broad range of interpretations and styles. Ramen is continually trending in the Bay Area (some restaurants with cult-like followings) as devoted customers slurp up the springy noodles and rich broth year-round. From a simple sea salt base to the slowly simmered tonkotsu, this guide highlights nine popular destinations for ramen in the South Bay Area.\u003c/p>\n\u003cp>Please feel free to share your favorite South Bay ramen shops that are not included in this guide.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89406,89405,89404,89407\"]\u003c/p>\n\u003cp>A visit to this Bay Area pinnacle of ramen goodness often comes with a wait list that can be anywhere from one half to two hours long, as you and throngs of people wait to get inside the small strip mall restaurant. There isn’t even a guarantee you will get in — at Orenchi once the kitchen runs out, service is up. If you finally get a seat, you will be rewarded with a bowl of chewy noodles in a delicious broth made from organic chicken and Canadian black pork, that simmered for more than 18 hours. Orenchi just expanded its reach to open \u003ca href=\"http://www.orenchi-beyond.com/\" target=\"_blank\">Orenchi Beyond\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.orenchi-ramen.com/\" target=\"_blank\">\u003cstrong>Orenchi Ramen\u003c/strong>\u003c/a>\u003cbr>\n3540 Homestead Rd, Santa Clara [\u003ca href=\"http://goo.gl/ckqncK\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 246-2955\u003cbr>\nHours: Tue-Thu 11:30am-1:30pm 6-9pm; Fri-Sat 11:30am-1:30pm 6-9:30pm; Sun 11:30am-1:30pm 5-8:30pm\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89425,89424,89423\"]\u003c/p>\n\u003cp>Located across Homestead road from Orenchi, Misoya may seem to be overshadowed by its neighbor but a menu of miso ramen from various Japanese regions keeps this noodle house a popular location in the South Bay, just one of several Misoya locations that operate around the world. Misoya serves three varieties of soy-based ramen: Kome Miso (full-bodied miso flavor of traditional Japanese miso), Shiro Miso (a variation popular in Kyoto) and Mame Miso (a deep, bitter miso flavor).\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/misoya-santa-clara-2\" target=\"_blank\">\u003cstrong>Misoya Ramen\u003c/strong>\u003c/a>\u003cbr>\n3541 Homestead Rd, Santa Clara [\u003ca href=\"http://goo.gl/muJb61\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 615-7888\u003cbr>\nHours: Mon-Thu 11:30am-3pm 5-9pm; Fri 11:30am-3pm 5-10:30pm; Sat 11:30am-10:30pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RamenMisoyaSiliconValley\" target=\"_blank\">Ramen Misoya Silicon Valley\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89431,89432,89430\"]\u003c/p>\n\u003cp>A relative newcomer in the South Bay ramen scene, Shalala has become a popular Mountain View spot for ramen and izakaya. Each bowl of ramen starts out as a traditional tonkotsu pork broth and can be dressed up to the customers choosing. The main attraction is the restaurant’s spicy miso ramen which adds a slightly sweet, spicy and nutty flavor to the already rich and flavorful tonkotsu base.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ramenshalala.com/\" target=\"_blank\">\u003cstrong>Shalala\u003c/strong>\u003c/a>\u003cbr>\n698 W Dana St, Mountain View [\u003ca href=\"http://goo.gl/Yeo0Va\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 965-8001\u003cbr>\nHours: Mon-Thu 11:30am-2pm 5:30-9:30pm; Fri 11:30am-2pm 5:30-11:30pm; Sat 11:30am-2:30pm 5:30-11:30pm; Sun 11:30am-2:30pm 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/profile.php?id=100000994378957\" target=\"_blank\">Ramen Shalala\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89442,89439,89440,89441\"]\u003c/p>\n\u003cp>This international ramen franchise has an ever-popular South Bay location inside the food court at Mitsuwa Marketplace. The ramen combinations here run the gamut and can make your head spin slightly. Choose from soy, pork bone, miso or soybean broth bases which then can be altered with different toppings, extra noodles or made spicy. The most popular ramen is the #7 special pork toroniku. Be aware that it is cash only and the line to order can be a lengthy ordeal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/santouka-san-jose-2\" target=\"_blank\">\u003cstrong>Santouka\u003c/strong>\u003c/a>\u003cbr>\n675 Saratoga Ave, San Jose [\u003ca href=\"http://goo.gl/LgIqlg\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 446-1101\u003cbr>\nHours: Mon-Sun 11am-7:30pm\u003cbr>\nPrice Range: $$ (entrees $11-$17) Cash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89448,89447,89446\"]\u003c/p>\n\u003cp>Tucked away in a strip mall speckled with other Asian restaurants and grocers, guests converge outside Kotetsu Ramen as they wait to get inside during lunch and dinner service. On the menu you will find the popular ramen offerings available as kuro (soy sauce) or shoyu (sea salt) based, as well as Japanese small plates and draft beer. The broth here is rich, comforting and very filling.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kotetsu-santa-clara\" target=\"_blank\">\u003cstrong>Kotetsu Ramen\u003c/strong>\u003c/a>\u003cbr>\n2089 El Camino Real, Santa Clara [\u003ca href=\"http://goo.gl/QiCBbW\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 557-0822\u003cbr>\nHours: Mon-Sat 11:30am-1:30pm 6-9:30pm; Sun 11:30am-2pm 6-9pm\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89454,89453,89455\"]\u003c/p>\n\u003cp>A stones throw from Santa Clara University, Ramen Taka prepares a hakata style ramen which uses a thinner noodle compared to the traditional wavy, Chinese wheat noodles. The standard Taka Ramen is made from a buttery traditional pork bone broth but a miso and shio base are also available. Also on the menu is a take on the recent trend, a ramen burger using fried wavy noodles in place of a bun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-taka-santa-clara\" target=\"_blank\">\u003cstrong>Ramen Taka\u003c/strong>\u003c/a>\u003cbr>\n2219 The Alameda, Santa Clara [\u003ca href=\"http://goo.gl/TL5SmE\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 474-0106\u003cbr>\nHours: Mon 11:30am-2pm 5:30-9pm; Wed-Sat 11:30am-2pm 5:30-9pm; Sun 11:30am-2:30pm 5:30-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ramen.taka.jp\" target=\"_blank\">Ramen Taka\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89465,89463,89464\"]\u003c/p>\n\u003cp>This popular Mountain View location prides itself on hand-pulled noodles prepared daily and their distinctive kuro garlic broth. In addition to a traditional, milky tonkotsu pork broth Maru Ichi prepares a special kuro broth which comes out with a black, oily sheen from slow-roasted garlic oil. The result is a indescribable savory blend of goodness that lends well to the the chewy, fresh noodles.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/maru-ichi-mountain-view\" target=\"_blank\">\u003cstrong>Maru Ichi\u003c/strong>\u003c/a>\u003cbr>\n368 Castro St, Mountain View [\u003ca href=\"http://goo.gl/zOTsl5\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 564-9931\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 5-9:30pm; Sat 11:30am-10pm; Sun 11:30am-9pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89468,89469,89467\"]\u003c/p>\n\u003cp>Ramen House Ryowa remains a crowd favorite in Mountain View for enjoying comforting bowls of butter corn or the velvety tonkotsu ramen. Seating is only available at one of the two horseshoe shaped booths which face televisions that continually play reruns of amusing Japanese game shows. Perhaps scoffed at by some ramen purists, jars of kimchi sit at the ready for your ramen or simply for snacking on as you wait.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-house-ryowa-mountain-view\" target=\"_blank\">\u003cstrong>Ramen House Ryowa\u003c/strong>\u003c/a>\u003cbr>\n859 Villa St, Mountain View [\u003ca href=\"http://goo.gl/bYHTkd\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 965-8829\u003cbr>\nHours: Mon-Thu 11am-10pm; Fri-Sat 11am-10:30pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Ramen-House-Ryowa/117268971624326\" target=\"_blank\">Ramen House Ryowa\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89473,89471,89472\"]\u003c/p>\n\u003cp>This small ramen counter is just around the corner from the larger Santouka ramen and while there is a wait at Kahoo as well, it is much shorter. Kahoo offers the many \u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\">variations\u003c/a> of ramen such as shoyu, shio and miso, as well as Japanese small plates and rice dishes. The popular kokumaru shoyo ramen gets an extra flavor boost with sprinklings of crispy pork back fat.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\" target=\"_blank\">\u003cstrong>Kahoo Ramen\u003c/strong>\u003c/a>\u003cbr>\n4330 Moorpark Ave, San Jose [\u003ca href=\"http://goo.gl/CwFA35\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 255-8244\u003cbr>\nHours: Mon-Thu 11:30am-2pm 5:30-9:30pm; Fri 11:30am-2pm 5:30-10pm; Sat 11:30am-10pm; Sun 11:30am-9:30pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"excerpt": "Ramen is continually trending in the Bay Area (some restaurants with cult-like followings) as devoted customers slurp up the springy noodles and rich broth year-round. From a simple sea salt base to the slowly simmered tonkotsu, this guide highlights nine popular destinations for ramen in the South Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you read \"\u003ca href=\"http://en.wikipedia.org/wiki/Ramen\" target=\"_blank\">ramen\u003c/a>\" and the image you conjure up is a packaged brick of instant noodles from your dormitory days, this guide is for you. It is not clear whether the Chinese or the Japanese get credit for the creation of ramen. But Momofuku Ando, the Taiwanese-Japanese founder and chairman of Nissin Foods invented instant noodles in 1958 which made ramen inexpensive and easily accessible. In the \u003ca href=\"http://en.wikipedia.org/wiki/Ramen\" target=\"_blank\">1980s ramen became a Japanese cultural icon\u003c/a> and its popularity spread internationally. The reality is the while the noodle soup is a popular option for those on their lunch hour, the restaurants serving the dish often spend hours preparing noodles and simmering their broth which have a broad range of interpretations and styles. Ramen is continually trending in the Bay Area (some restaurants with cult-like followings) as devoted customers slurp up the springy noodles and rich broth year-round. From a simple sea salt base to the slowly simmered tonkotsu, this guide highlights nine popular destinations for ramen in the South Bay Area.\u003c/p>\n\u003cp>Please feel free to share your favorite South Bay ramen shops that are not included in this guide.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A visit to this Bay Area pinnacle of ramen goodness often comes with a wait list that can be anywhere from one half to two hours long, as you and throngs of people wait to get inside the small strip mall restaurant. There isn’t even a guarantee you will get in — at Orenchi once the kitchen runs out, service is up. If you finally get a seat, you will be rewarded with a bowl of chewy noodles in a delicious broth made from organic chicken and Canadian black pork, that simmered for more than 18 hours. Orenchi just expanded its reach to open \u003ca href=\"http://www.orenchi-beyond.com/\" target=\"_blank\">Orenchi Beyond\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.orenchi-ramen.com/\" target=\"_blank\">\u003cstrong>Orenchi Ramen\u003c/strong>\u003c/a>\u003cbr>\n3540 Homestead Rd, Santa Clara [\u003ca href=\"http://goo.gl/ckqncK\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 246-2955\u003cbr>\nHours: Tue-Thu 11:30am-1:30pm 6-9pm; Fri-Sat 11:30am-1:30pm 6-9:30pm; Sun 11:30am-1:30pm 5-8:30pm\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located across Homestead road from Orenchi, Misoya may seem to be overshadowed by its neighbor but a menu of miso ramen from various Japanese regions keeps this noodle house a popular location in the South Bay, just one of several Misoya locations that operate around the world. Misoya serves three varieties of soy-based ramen: Kome Miso (full-bodied miso flavor of traditional Japanese miso), Shiro Miso (a variation popular in Kyoto) and Mame Miso (a deep, bitter miso flavor).\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/misoya-santa-clara-2\" target=\"_blank\">\u003cstrong>Misoya Ramen\u003c/strong>\u003c/a>\u003cbr>\n3541 Homestead Rd, Santa Clara [\u003ca href=\"http://goo.gl/muJb61\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 615-7888\u003cbr>\nHours: Mon-Thu 11:30am-3pm 5-9pm; Fri 11:30am-3pm 5-10:30pm; Sat 11:30am-10:30pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RamenMisoyaSiliconValley\" target=\"_blank\">Ramen Misoya Silicon Valley\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A relative newcomer in the South Bay ramen scene, Shalala has become a popular Mountain View spot for ramen and izakaya. Each bowl of ramen starts out as a traditional tonkotsu pork broth and can be dressed up to the customers choosing. The main attraction is the restaurant’s spicy miso ramen which adds a slightly sweet, spicy and nutty flavor to the already rich and flavorful tonkotsu base.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ramenshalala.com/\" target=\"_blank\">\u003cstrong>Shalala\u003c/strong>\u003c/a>\u003cbr>\n698 W Dana St, Mountain View [\u003ca href=\"http://goo.gl/Yeo0Va\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 965-8001\u003cbr>\nHours: Mon-Thu 11:30am-2pm 5:30-9:30pm; Fri 11:30am-2pm 5:30-11:30pm; Sat 11:30am-2:30pm 5:30-11:30pm; Sun 11:30am-2:30pm 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/profile.php?id=100000994378957\" target=\"_blank\">Ramen Shalala\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This international ramen franchise has an ever-popular South Bay location inside the food court at Mitsuwa Marketplace. The ramen combinations here run the gamut and can make your head spin slightly. Choose from soy, pork bone, miso or soybean broth bases which then can be altered with different toppings, extra noodles or made spicy. The most popular ramen is the #7 special pork toroniku. Be aware that it is cash only and the line to order can be a lengthy ordeal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/santouka-san-jose-2\" target=\"_blank\">\u003cstrong>Santouka\u003c/strong>\u003c/a>\u003cbr>\n675 Saratoga Ave, San Jose [\u003ca href=\"http://goo.gl/LgIqlg\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 446-1101\u003cbr>\nHours: Mon-Sun 11am-7:30pm\u003cbr>\nPrice Range: $$ (entrees $11-$17) Cash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away in a strip mall speckled with other Asian restaurants and grocers, guests converge outside Kotetsu Ramen as they wait to get inside during lunch and dinner service. On the menu you will find the popular ramen offerings available as kuro (soy sauce) or shoyu (sea salt) based, as well as Japanese small plates and draft beer. The broth here is rich, comforting and very filling.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kotetsu-santa-clara\" target=\"_blank\">\u003cstrong>Kotetsu Ramen\u003c/strong>\u003c/a>\u003cbr>\n2089 El Camino Real, Santa Clara [\u003ca href=\"http://goo.gl/QiCBbW\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 557-0822\u003cbr>\nHours: Mon-Sat 11:30am-1:30pm 6-9:30pm; Sun 11:30am-2pm 6-9pm\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A stones throw from Santa Clara University, Ramen Taka prepares a hakata style ramen which uses a thinner noodle compared to the traditional wavy, Chinese wheat noodles. The standard Taka Ramen is made from a buttery traditional pork bone broth but a miso and shio base are also available. Also on the menu is a take on the recent trend, a ramen burger using fried wavy noodles in place of a bun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-taka-santa-clara\" target=\"_blank\">\u003cstrong>Ramen Taka\u003c/strong>\u003c/a>\u003cbr>\n2219 The Alameda, Santa Clara [\u003ca href=\"http://goo.gl/TL5SmE\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 474-0106\u003cbr>\nHours: Mon 11:30am-2pm 5:30-9pm; Wed-Sat 11:30am-2pm 5:30-9pm; Sun 11:30am-2:30pm 5:30-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ramen.taka.jp\" target=\"_blank\">Ramen Taka\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This popular Mountain View location prides itself on hand-pulled noodles prepared daily and their distinctive kuro garlic broth. In addition to a traditional, milky tonkotsu pork broth Maru Ichi prepares a special kuro broth which comes out with a black, oily sheen from slow-roasted garlic oil. The result is a indescribable savory blend of goodness that lends well to the the chewy, fresh noodles.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/maru-ichi-mountain-view\" target=\"_blank\">\u003cstrong>Maru Ichi\u003c/strong>\u003c/a>\u003cbr>\n368 Castro St, Mountain View [\u003ca href=\"http://goo.gl/zOTsl5\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 564-9931\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 5-9:30pm; Sat 11:30am-10pm; Sun 11:30am-9pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ramen House Ryowa remains a crowd favorite in Mountain View for enjoying comforting bowls of butter corn or the velvety tonkotsu ramen. Seating is only available at one of the two horseshoe shaped booths which face televisions that continually play reruns of amusing Japanese game shows. Perhaps scoffed at by some ramen purists, jars of kimchi sit at the ready for your ramen or simply for snacking on as you wait.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-house-ryowa-mountain-view\" target=\"_blank\">\u003cstrong>Ramen House Ryowa\u003c/strong>\u003c/a>\u003cbr>\n859 Villa St, Mountain View [\u003ca href=\"http://goo.gl/bYHTkd\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 965-8829\u003cbr>\nHours: Mon-Thu 11am-10pm; Fri-Sat 11am-10:30pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Ramen-House-Ryowa/117268971624326\" target=\"_blank\">Ramen House Ryowa\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This small ramen counter is just around the corner from the larger Santouka ramen and while there is a wait at Kahoo as well, it is much shorter. Kahoo offers the many \u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\">variations\u003c/a> of ramen such as shoyu, shio and miso, as well as Japanese small plates and rice dishes. The popular kokumaru shoyo ramen gets an extra flavor boost with sprinklings of crispy pork back fat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"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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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
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"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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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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},
"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.",
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"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"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/",
"meta": {
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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": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"source": "WaitWhat"
},
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"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",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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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"
},
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