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"content": "\u003cfigure id=\"attachment_82735\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-sign.jpg\" alt=\"Cafe Terminus is a sandwich restaurant and bar in the Financial District. Photo: Kate Williams\" width=\"1000\" height=\"591\" class=\"size-full wp-image-82735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cafe Terminus is a sandwich restaurant and bar in the Financial District. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It is not often that I find myself heading to the financial district for a meal. I don’t work downtown, and most of the places serving dinner come with price tags equal to several months worth of savings. Plus, I don’t really run with the suit-and-tie crowd (nor the equally flush designer hoodie-and-jeans crowd). But then appeared Cafe Terminus, the little multipurpose restaurant/bar that could. \u003c/p>\n\u003cp>\u003ca href=\"http://terminussf.com/\">Cafe Terminus\u003c/a> is one of a few joint ventures between chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/27/chef-dennis-leary-one-new-farm-two-new-restaurants/\">Dennis Leary\u003c/a> of Canteen fame and bartender Eric Passetti of \u003ca href=\"http://www.thehouseofshields.com/\">House of Shields\u003c/a>, and it opened last fall. In the mornings, the restaurant serves freshly baked pastries and hot breakfast sandwiches alongside house-roasted coffee—think blueberry muffins and oozing eggs on brioche. Around lunchtime, they transition into a take-out sandwich and salad joint, slinging revamped iterations of classic lunch items. (Leary perfected his sandwich skills at nearby lunch joint, \u003ca href=\"https://twitter.com/sentinelspecial\">The Sentinal\u003c/a>.) After work, Cafe Terminus becomes a bar, specializing in absinthe cocktails. Leary keeps the kitchen running until late night, so you can still nosh on the sandwiches late into the evening while sipping on a drink or two. In other words, it’d be possible to stay all day and almost all night in their small dining room. You might get some strange looks, but you’d want for nothing.\u003c/p>\n\u003cfigure id=\"attachment_82734\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-bar.jpg\" alt=\"The bar is managed by Eric Passetti, a longtime partner of chef and sandwich expert Dennis Leary. Photo: Kate Williams\" width=\"1000\" height=\"682\" class=\"size-full wp-image-82734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar is managed by Eric Passetti, a longtime partner of chef and sandwich expert Dennis Leary. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve yet to fully try out this idea, but I have settled in for an hour-plus lunch break and been more than happy I did.\u003c/p>\n\u003cp>The lunch menu changes daily; you can \u003ca href=\"http://terminussf.com/\">check in online\u003c/a> starting around 11am if you’re picky, or just show up and eat what’s served. There’ll always be a choice between a few sandwiches and salads, plus a soup and a couple of desserts. On my visit, I skipped the tempting roast turkey with apple chutney and cheddar cheese ($9) as well as the Vietnamese-style barbecue pork with mint, cabbage and lime ($9.50) and the deviled egg salad sandwich ($9). Instead, I settled on a classic rare roast beef ($10). Each sandwich comes piled high on a housemade seeded bun.\u003c/p>\n\u003cfigure id=\"attachment_82733\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/business-lunch-special-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/business-lunch-special-2.jpg\" alt=\"The $15 “Business Lunch Special” includes a sandwich, bag of chips, and pint of beer. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-82733\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The $15 “Business Lunch Special” includes a sandwich, bag of chips, and pint of beer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For the best deal, and the most enjoyable lunch break, splurge on the “Business Lunch Special,” which comes with a pint of beer and a bag of Tim’s potato chips—ultra-crisp, ultra-salty, and ultra-good with a pale ale. Lunch arrives quickly in a take-out box, ready to rush back out the door, but most customers snag a table and eat straight out of the box. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The roast beef itself, while tender, rare, and well seasoned, is the least remarkable aspect of the sandwich. Even the lettuce is handled with care and has a fresh, distinct crunch that brings necessary textural contrast. A generous smear of housemade mayonnaise melts into the bread; its luscious creaminess and faint sweetness will make even \u003ca href=\"http://www.dukesmayo.com/\">Duke’s\u003c/a> fans forget about the store-bought spread. The horseradish-spiked cream cheese slathered on the top half of the bread isn’t particularly spicy, but you certainly won’t forget it’s there. Then there are the smoked pickled onions. I’m not sure how Leary figured out how to get smoke into those vinegary slivers, but I’m just fine leaving this one particular food a mystery. Tang, smoke, and crunch are the perfect foil to the lean roast beef. \u003c/p>\n\u003cfigure id=\"attachment_82736\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roast-beef-sandwich-close-up-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roast-beef-sandwich-close-up-2.jpg\" alt=\"Leary’s roast beef sandwich comes with house made mayonnaise, crisp lettuce, smoked pickled onions, and horseradish cream cheese. Photo: Kate Williams\" width=\"1000\" height=\"758\" class=\"size-full wp-image-82736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leary’s roast beef sandwich comes with house made mayonnaise, crisp lettuce, smoked pickled onions, and horseradish cream cheese. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But the best part of the sandwich is that eggy, brioche-like bread. Tear off a corner to eat on its own for a sweet and rich taste of what all sandwiches should be upon. Like a good burger bun, the hearty slices are substantial enough to support the generous filling, but they also squish down so it’s possible to get all the components in one bite. Leary’s bread will make you wonder why anyone would serve a sandwich on crusty bread, or (even more jarring) a crisp baguette.\u003c/p>\n\u003cp>I’m not one to pass up on a sandwich, so I eschewed the salads that day. But both the chicken and kale salad and the vegetarian asparagus and mushroom salad on the menu that day were a common sight in the dining room. Both are served, happily, with the wonderful bread. \u003c/p>\n\u003cp>A $15 sandwich and beer lunch isn’t going to replace my usual cheapskate meal of whatever leftovers are in the fridge, but it’s certainly worth the trip every once in awhile—at least until I can figure out how to have Leary’s bread in my kitchen 24/7.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://terminussf.com/\">Cafe Terminus\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/2LQNcR\">Map\u003c/a>\u003cbr>\n16 California Street\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(415) 952-0481\u003c/p>\n\u003cp>Hours:\u003cbr>\nMon-Fri 7am-2am, Sat 4:30pm-2am, Sun 4:30pm-10pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/pages/Cafe-Terminus/1425710297656709\">Cafe Terminus\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cafeterminussf\">@CafeTerminusSF\u003c/a>\u003c/p>\n\n",
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"excerpt": "Chef Dennis Leary and bartender Eric Passetti opened Cafe Terminus, a Financial District joint that operates as a restaurant by day and bar by night. Leary's sandwiches have received much acclaim, but are they worth braving the lunch rush to eat? Kate Williams takes a look.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82735\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-sign.jpg\" alt=\"Cafe Terminus is a sandwich restaurant and bar in the Financial District. Photo: Kate Williams\" width=\"1000\" height=\"591\" class=\"size-full wp-image-82735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cafe Terminus is a sandwich restaurant and bar in the Financial District. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It is not often that I find myself heading to the financial district for a meal. I don’t work downtown, and most of the places serving dinner come with price tags equal to several months worth of savings. Plus, I don’t really run with the suit-and-tie crowd (nor the equally flush designer hoodie-and-jeans crowd). But then appeared Cafe Terminus, the little multipurpose restaurant/bar that could. \u003c/p>\n\u003cp>\u003ca href=\"http://terminussf.com/\">Cafe Terminus\u003c/a> is one of a few joint ventures between chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/27/chef-dennis-leary-one-new-farm-two-new-restaurants/\">Dennis Leary\u003c/a> of Canteen fame and bartender Eric Passetti of \u003ca href=\"http://www.thehouseofshields.com/\">House of Shields\u003c/a>, and it opened last fall. In the mornings, the restaurant serves freshly baked pastries and hot breakfast sandwiches alongside house-roasted coffee—think blueberry muffins and oozing eggs on brioche. Around lunchtime, they transition into a take-out sandwich and salad joint, slinging revamped iterations of classic lunch items. (Leary perfected his sandwich skills at nearby lunch joint, \u003ca href=\"https://twitter.com/sentinelspecial\">The Sentinal\u003c/a>.) After work, Cafe Terminus becomes a bar, specializing in absinthe cocktails. Leary keeps the kitchen running until late night, so you can still nosh on the sandwiches late into the evening while sipping on a drink or two. In other words, it’d be possible to stay all day and almost all night in their small dining room. You might get some strange looks, but you’d want for nothing.\u003c/p>\n\u003cfigure id=\"attachment_82734\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-bar.jpg\" alt=\"The bar is managed by Eric Passetti, a longtime partner of chef and sandwich expert Dennis Leary. Photo: Kate Williams\" width=\"1000\" height=\"682\" class=\"size-full wp-image-82734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar is managed by Eric Passetti, a longtime partner of chef and sandwich expert Dennis Leary. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve yet to fully try out this idea, but I have settled in for an hour-plus lunch break and been more than happy I did.\u003c/p>\n\u003cp>The lunch menu changes daily; you can \u003ca href=\"http://terminussf.com/\">check in online\u003c/a> starting around 11am if you’re picky, or just show up and eat what’s served. There’ll always be a choice between a few sandwiches and salads, plus a soup and a couple of desserts. On my visit, I skipped the tempting roast turkey with apple chutney and cheddar cheese ($9) as well as the Vietnamese-style barbecue pork with mint, cabbage and lime ($9.50) and the deviled egg salad sandwich ($9). Instead, I settled on a classic rare roast beef ($10). Each sandwich comes piled high on a housemade seeded bun.\u003c/p>\n\u003cfigure id=\"attachment_82733\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/business-lunch-special-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/business-lunch-special-2.jpg\" alt=\"The $15 “Business Lunch Special” includes a sandwich, bag of chips, and pint of beer. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-82733\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The $15 “Business Lunch Special” includes a sandwich, bag of chips, and pint of beer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For the best deal, and the most enjoyable lunch break, splurge on the “Business Lunch Special,” which comes with a pint of beer and a bag of Tim’s potato chips—ultra-crisp, ultra-salty, and ultra-good with a pale ale. Lunch arrives quickly in a take-out box, ready to rush back out the door, but most customers snag a table and eat straight out of the box. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The roast beef itself, while tender, rare, and well seasoned, is the least remarkable aspect of the sandwich. Even the lettuce is handled with care and has a fresh, distinct crunch that brings necessary textural contrast. A generous smear of housemade mayonnaise melts into the bread; its luscious creaminess and faint sweetness will make even \u003ca href=\"http://www.dukesmayo.com/\">Duke’s\u003c/a> fans forget about the store-bought spread. The horseradish-spiked cream cheese slathered on the top half of the bread isn’t particularly spicy, but you certainly won’t forget it’s there. Then there are the smoked pickled onions. I’m not sure how Leary figured out how to get smoke into those vinegary slivers, but I’m just fine leaving this one particular food a mystery. Tang, smoke, and crunch are the perfect foil to the lean roast beef. \u003c/p>\n\u003cfigure id=\"attachment_82736\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roast-beef-sandwich-close-up-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roast-beef-sandwich-close-up-2.jpg\" alt=\"Leary’s roast beef sandwich comes with house made mayonnaise, crisp lettuce, smoked pickled onions, and horseradish cream cheese. Photo: Kate Williams\" width=\"1000\" height=\"758\" class=\"size-full wp-image-82736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leary’s roast beef sandwich comes with house made mayonnaise, crisp lettuce, smoked pickled onions, and horseradish cream cheese. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But the best part of the sandwich is that eggy, brioche-like bread. Tear off a corner to eat on its own for a sweet and rich taste of what all sandwiches should be upon. Like a good burger bun, the hearty slices are substantial enough to support the generous filling, but they also squish down so it’s possible to get all the components in one bite. Leary’s bread will make you wonder why anyone would serve a sandwich on crusty bread, or (even more jarring) a crisp baguette.\u003c/p>\n\u003cp>I’m not one to pass up on a sandwich, so I eschewed the salads that day. But both the chicken and kale salad and the vegetarian asparagus and mushroom salad on the menu that day were a common sight in the dining room. Both are served, happily, with the wonderful bread. \u003c/p>\n\u003cp>A $15 sandwich and beer lunch isn’t going to replace my usual cheapskate meal of whatever leftovers are in the fridge, but it’s certainly worth the trip every once in awhile—at least until I can figure out how to have Leary’s bread in my kitchen 24/7.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://terminussf.com/\">Cafe Terminus\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/2LQNcR\">Map\u003c/a>\u003cbr>\n16 California Street\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(415) 952-0481\u003c/p>\n\u003cp>Hours:\u003cbr>\nMon-Fri 7am-2am, Sat 4:30pm-2am, Sun 4:30pm-10pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/pages/Cafe-Terminus/1425710297656709\">Cafe Terminus\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cafeterminussf\">@CafeTerminusSF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Guide to Great Outdoor Dining and Drinking in San Francisco",
"title": "A Guide to Great Outdoor Dining and Drinking in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82696\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/sbisson/5581135012/in/photolist-9vbLZJ-74gDuV-8dcyvs-eYzafW-8mpCAd-8d9fp6-khdeQ-eYzd3S-eYnMRt-eYnNbg-eYzcG7-9RPxQA-eYnMfp-eYnP6X-hbxHth-eYzbQu-eYzc3b-eYzbDW-hbxq3V-74kzM3-6n1ZT7-74r4aY-khdaU-8oj33G-fey5cA-3hdTn-a3RMum-7GCFGm-fnt6dU-a3RAed-9W3WMr-fYJmLw-AR8AA-6zNzEi-5QDyHL-aoMUfx-d2dfSU-9W6LjY-9W3Xak-9W3X4k-9W6L7G-9W6KRN-9W6LiA-9W6LAh-9W6Lq5-9W3W7i-9W3Wxn-9W3Wwv-9W6KzE-9W3WUP\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5581135012_1128a1df26_z.jpg\" alt=\"Warm summer days send San Franciscans fleeing to the beaches. Photo: Simon Bisson/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-82696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warm summer days send San Franciscans fleeing to the beaches. Photo: Simon Bisson/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>With the heat wave last month, San Franciscans flocked to parks and beaches and asked each other that often-forgotten question in our foggy city: Where can one eat outdoors? Well, it's bound to be a hot summer now, so you'll have plenty of time to try these cool spots on the hot days.\u003c/p>\n\u003cp>Either enjoy a meal and cold glass of wine on a hidden backyard patio or drink the warm nights away on rooftop lounges. Of course, don't forget to bring a jacket -- this is still San Francisco afterall. Our list certainly isn't comprehensive, but includes some of our favorite outdoor restaurants and bars. Share your best outside spots -- if you can spare them -- in the comments below.\u003c/p>\n\u003ch2>Restaurants\u003c/h2>\n\u003cfigure id=\"attachment_82678\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.beachchalet.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/1915653989_5c5c472e01_z-190x190.jpg\" alt=\"Photo: Nemo's great uncle/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/maynard/1915653989/in/photolist-3Vhec4-4H3ais-aY3p5-aY311-4H3aB3-7Shy4h-7ShvRU-7SehHZ-4pGJ8T-8SHqq-7SefoD-7SeghF-7Shw7Q-7SefLv-8oYj1-8oYfL-6JCvu8-mmBnTp-mmBrK2-mmCbVP-mmDjaN-mmCcoH-mmBriv-mmDiGy-mmBo6P-mmDeuW-mmDjYw-mmBh8X-4NoRUY-8boY58-4HMQdD-83Jtvy-83Ju7q-mmDfBL-4GcN8s-fPjD2-83Jxdq-83FuYg-mmBooT-mmBkcx-aY2PP-7EjJGp-7EoAcG-7EoAou-6gxZT7-4NjEjM-5wdR26-7EoAr7-7EoAeY-7EoAhj\" target=\"_blank\">Nemo's great uncle/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.beachchalet.com/\">The Beach Chalet\u003c/a>\u003c/strong>\u003cbr>\nBrewery, American, $$\u003cbr>\n1000 Great Highway\u003cbr>\n(415) 386-8439\u003cbr>\nMon-Thurs, 9 a.m. – 10 p.m.; Fri, 9 a.m. – 11 a.m.; Sat, 8 a.m. – 11 a.m.; Sun, 8 a.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Sure, you think it’s just for tourists, but the Beach Chalet is a chalet – on the beach. What’s not to love? Extra bonus: the beers brewed on site are delicious at the end of a busy day. The place is bound to be crowded, though, and if you’d rather stick to a locals-only crowd, then this is not the spot for you.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82680\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://arlequincafe.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5701917945_0d4444e83d_z-190x190.jpg\" alt=\"Photo: Kevin Collins/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/72148272@N00/5701917945/in/photolist-99vn4d-9FRPy6-8LrkwA-78mh7A-aqW8ii-aqW8xi-aqYMnf-aqYNcS-aqYMEJ-aqYNt9-aqYMTy-eabkhh-e4XfC2-7UBnqM-ncp4A1-99sfiK-4tCC25-99sfcT-b4xmSc-8T6dKz-72FYEs-4tCC1S-aF4GLf-4Uj4jq-dojbxs-aEZi5r-bWuvrW-bWuwMN-bWuszm-bWutiL-bWuu5w-dcxg9C-nrsDnA-bWurMq-bWuw95-4Uj5JU-bEL8T4-aCFY23-8sk6sB-aEZQP6-9FRPJk-e68uM2-99siNz-99sgC8-bEL8Hg-bEL8Pi-dEZgZQ-brRfVC-99vooj-7bHysR\" target=\"_blank\">Kevin Collins/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://arlequincafe.com/\">Arlequin Café\u003c/a>\u003c/strong>\u003cbr>\nSandwiches, Wine, Coffee, $$\u003cbr>\n384 Hayes St.\u003cbr>\n(415) 626-1211\u003cbr>\nMon, 8 a.m. – 7 p.m.; Tues-Fri, 8 a.m. – 8 p.m.; Sat, 9 a.m. – 8 p.m.; Sun, 9 a.m. – 7 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Enjoy some wine and a cheese plate on the hidden back patio. In between the gardens, stone, and wrought-iron, you’ll feel like the mac n’ cheese is a secret you discovered.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82681\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.foreigncinema.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5903146425_8920beb1ef_z-190x190.jpg\" alt=\"Photo: Gina Collecchia/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/recphoto/5903146425/in/photolist-5nm6G-7cxYQr-9ZG1Vs-9ZDanR-dix16F-5yQZky-4rNx9g-7cBRfJ-4y55xT-7cBVx7-bbZDJH-9ZDaLD-7fenJN-aMvDoH-7cxXCg-7cy2TV-7cxUD4-7cy1S4-7cxZcg-7cBSxs-7cBRym-7cxXPR-7cy38T-7cy1ja-7cBPmG-7cxVE8-7cy1zZ-7cxX4X-7cBU2G-7cxXmD-7cBRp5-7cBUxG-7cxWLi-7cxVme-7cxWbe-7cxUT8-7cBMY5-7cxUq6-7cxY62-7cy3hT-7cBUg7-7cBNPJ-7cBRRj-7cxZnR-7cy11F-7cBSqG-N3ALA-N3zvW-N3LLc-N3JWM\" target=\"_blank\">Gina Collecchia/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>\u003c/strong>\u003cbr>\nAmerican, Brunch, $$$\u003cbr>\n2534 Mission St.\u003cbr>\n(415) 648-7600\u003cbr>\nMon-Wed, 6 – 10 p.m.; Thurs, 6 – 11 p.m.; Fri, Sat, 5:30 – 11 p.m.; Sun, 5:30 – 10 p.m. (Brunch: Sat, Sun, 11 a.m. – 2:30 p.m.)\u003cbr>\n\u003cstrong>Why?\u003c/strong> I once had a friend who drove up from Los Angeles for a cheese plate at Foreign Cinema. It’s not \u003cem>that\u003c/em> good, but there’s a reason Foreign Cinema is a San Francisco classic. Enjoy foreign and independent films screened in the outdoor courtyard during dinner. (A \u003ca href=\"http://www.foreigncinema.com/film/\">schedule\u003c/a> is on their website.) There’s also an art gallery and the adjoining bar, Laszlo, is open until 2 a.m. every night.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82682\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://somastreatfoodpark.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9601376678_25397c2580_z-190x190.jpg\" alt=\"Photo: Scott Beale/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/laughingsquid/9601376678/in/photolist-fCryMd-fCryis-fCcgng-dM2KB7-cQCjHS-cQCk1S-fCchFZ-fCchhV-fCrB3C-ddxE1m-fCcgSX-ddxFtE-jEbnxd-kVAXKz-hgE55T-kVAXxR-eMuUeU-kVBzPr-eMj7GN-bH2Wiv-kp215S-mwfVC6-i1RaQR-eg5Gty-eeShN2-epgfQ4-ekeQLn-drzZqL-mkoQh6-g6bmLo-eiDSj6-mwhd41-mwfohT-mwhduS-mwfWh2-mwfUQp-fe9YJF-c1rFYW-bUUFSq-kPSJZD-g6c3oD-ejidoE-f4LJ6H-eiDXr4-ecJWY4-eWPJ6e-ejcwx2-hNXMLi-kFzkp4-e9P74T\" target=\"_blank\">Scott Beale/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a>\u003c/strong>\u003cbr>\nFood trucks, $\u003cbr>\n428 11th St.\u003cbr>\nMon-Fri, 11 a.m. – 3 p.m. and 5 – 9 p.m.; Sat, 11 a.m. – 10 p.m.; Sun, 11 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>You can’t experience outdoor dining in the city without experiencing a food truck park – and no location is more varied and popular than the one in SoMa. Ignore the strange capitalization. Vendors change daily; check online for a \u003ca href=\"http://somastreatfoodpark.com/calender/\">schedule\u003c/a>. Events include karaoke and comedy nights outside amid the trucks.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82684\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.zaziesf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3599552138_13e066a46f_z-190x190.jpg\" alt=\"Photo: Krissa Corbett Cavouras/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/petithiboux/3599552138/in/photolist-6u5DrL-5roUWm-9tvwY2-5me1dJ-6ZZxoK-7rHEJb-6vA3db-6vA2Xd-83bUFc-gx2CL-3JD44J-gcUVv1-6m5uSH-6m5uvM-6m5unp-7BzgAD-edSw7M-3kLdC-6S8aZ9-eg15de-eeF2ET-bECDU5-7RHPEa-6KAroR-e3CmYt-aDdi5b-7VGSNH-9o6KUb-9o6Kss-h2G5iF-9o3GKP-efhAZr-h2GYWg-h2GPMK-h2GXUr-h2HGBZ-h2H7um-h2HdDB-h2HNVk-h2GrQ9-h2GgXT-h2HAc4-h2Gb48-h2HfZs-amdXfh-6t6a8L-6t23fz-8dXKnU-dPJJ6u-dPD6LX\" target=\"_blank\">Krissa Corbett Cavouras/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zaziesf.com/\">Zazie\u003c/a>\u003c/strong>\u003cbr>\nFrench, Brunch, $$\u003cbr>\n941 Cole St.\u003cbr>\n(415) 564-5332\u003cbr>\nBrunch: Everyday, 8 a.m. – 2 p.m. Dinner: Sun-Thurs, 5 – 9:30 p.m.; Fri, Sat, 5 – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Yes, the line for brunch is always insane. But, after you get in the front door, head to the back to enjoy your coffee and breakfast on the patio.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82686\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/1390508_678238762199917_1462511909_n-190x190.jpg\" alt=\"Photo: Courtesy of Sociale Restaurant\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82686\">\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Sociale Restaurant\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://sfsociale.com/\">Sociale\u003c/a>\u003c/strong>\u003cbr>\nItalian, $$$\u003cbr>\n3665 Sacramento St.\u003cbr>\n(415) 921-3200\u003cbr>\nLunch: Tues-Sat, 11:30 a.m. – 2:30 p.m. Dinner: Mon-Sat, 5:30 – 10 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The only thing missing from a tasty Italian dinner is sipping your glass of wine in a charming rustic courtyard. Tucked down an alley in Presidio Heights, Sociale feels like a small part of Europe in the middle of San Francisco. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82685\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.chowfoodbar.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/470590_360506854014403_1092389851_o-190x190.jpg\" alt=\"Photo: Courtesy of Park Chow\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Park Chow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.chowfoodbar.com/park_location.html\">Park Chow\u003c/a>\u003c/strong>\u003cbr>\nAmerican, $$\u003cbr>\n1240 9th Ave.\u003cbr>\n(415) 665-9912\u003cbr>\nMon-Thurs, 7 a.m. – 9:30 p.m.; Fri, 7 a.m. – 10:30 p.m.; Sat, 8 a.m. – 10:30 p.m.; Sun, 8 a.m. – 9:30 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Chow has a number of locations, but the one you want for sunshine is the spot next to Golden Gate Park. Head to the upper roof deck and order some pumpkin ice cream.\u003cbr clear=\"all\">\u003c/p>\n\u003ch2>Bars\u003c/h2>\n\u003cfigure id=\"attachment_82688\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"https://twitter.com/zeitgeistsf\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2615452382_6e22d12612_z-190x190.jpg\" alt=\"Photo: Jared Zimmerman/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jaredzimmerman/2615452382/in/photolist-4Z7SSA-cFfhi-dwUHXQ-5HGT8-5HGVf-2sDBqn-6ChxfG-q8j5-5HGTv-5HGTh-5HGUp-5HGTz-5HGUk-5HGTP-7n74Bp-ayLsfh-ryaQU-2NF9oE-6AQVUD-6AV6Yq-7fBQkg-6AQWwx-5HGUU-5HGS9-3dM9CQ-5HGSc-5HGVa-5HGV3-5HGUe-5HGRX-5HGSA-6Xzhgz-a7bf3G-3dMdwu-5HGSm-3c35sn-5pw557-5piAsS-3dMeHu-3dMe7d-3dGJTP-3dMc9C-3dGKy8-3dGLQT-4xiyD7-4Z3CcP-4Z3Csi-4cHuWZ-3iDntr-4wsEEq\" target=\"_blank\">Jared Zimmerman/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://twitter.com/zeitgeistsf\">Zeitgeist\u003c/a>\u003c/strong>\u003cbr>\nBeer, Burgers, $\u003cbr>\n199 Valencia St.\u003cbr>\n(415) 255-7505\u003cbr>\nEveryday, 9 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Order a pitcher, hang out at the outdoor picnic tables, and wait for the Tamale Lady to come by. The spot is so hipster it’s practically not even hip anymore, but it’s still a dive bar classic. Bring cash and don’t be thrown by the famously insulting service.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82690\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://eltechosf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/eltecho-0154-190x190.jpg\" alt=\"Photo: Courtesy of El Techo de Lolinda\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of El Techo de Lolinda\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eltechosf.com/\">El Techo de Lolinda\u003c/a>\u003c/strong>\u003cbr>\nLatin American, Cocktails, $$\u003cbr>\n2518 Mission St.\u003cbr>\n(415) 550-6970\u003cbr>\nMon-Thurs, 4 – 11 p.m.; Fri, 4 p.m. – 1 a.m.; Sat, 11 a.m. – 1 a.m.; Sun, 11 a.m. – 11 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>At the street level is the sister Argentinian restaurant Lolinda, but head up upstairs for the casual El Techo de Lolinda. The rooftop patio has amazing skyline views and amazing margaritas. Oh, and the food isn’t bad either.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82689\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://biergartensf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/7170480831_8d3ea641a7_z-190x190.jpg\" alt=\"Photo: Markus Spiering/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/spierisf/7170480831/in/photolist-bBwPVm-co2Jy3-9BAvS4-23YzBB-2442iQ-HrwuU-bVCA8R-fffeEt-axEiD9-bg8x8D-dLpcyj-ffuuk3-bVDD1p-a7bf3G-ep6mWC-f3SAPq-mka9tz-bAsnX1-aQtgi2-bPqude-aLTeni-frKKdX\" target=\"_blank\">Markus Spiering/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://biergartensf.com/\">Biergarten\u003c/a>\u003c/strong>\u003cbr>\nBeer garden, $$\u003cbr>\n424 Octavia St.\u003cbr>\n(415) 252-9289\u003cbr>\nWed-Sat, 3 – 9 p.m.; Sun, 1 – 7 p.m. (Mon, Tues, closed)\u003cbr>\n\u003cstrong>Why? \u003c/strong>Germans do beer right. The outdoor spot provides an authentic beer garden right in Hayes Valley. Have a bratwurst, pretzel, and of course some beer. Blankets are provided on cold nights. On sunny afternoons, though, spots are hard to come by when the whole courtyard fills up.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82691\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.pilsnerinn.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/419447471_35bb3b12f4_z-190x190.jpg\" alt=\"Photo: Paul Birnie/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/chameleongreen/419447471/in/photolist-dYXoXo-dYRGon-8XEqux-Sc5vH-dYRGKe-xPRbj-xPR9Q-eecmE3-8ErW4-7A6r2N-7MFY7S-aufbw2-a8o51K-4rab6j-9h3Tg-mar9a6-sCpss-D4M7X-6u3ngC-6tYdNZ-5kXCPM-6jCtb1-72LSxs-aw4JUH-aw4Err-53vDhP-aw7sDu-dSjc8q-dSjbBq-aw4ymP-aw4Cdn-ehe4Ls-dSdCFr-dSjeJQ-m5oCeP-7uZzxU-buJV1P-4wgj5g-8ZR41f-rUSb2-sCpGD-sxPz4-sCpoq-81FWnt-7GcYy-7GcYz-3JYzJC-7GcUU-3JYzES-7GcUS\" target=\"_blank\">Paul Birnie/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pilsnerinn.com/\">Pilsner Inn\u003c/a>\u003c/strong>\u003cbr>\nBar, $\u003cbr>\n225 Church St.\u003cbr>\n(415) 621-7058\u003cbr>\nMon-Fri, noon – 2 a.m.; Sat, Sun, 10 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>It doesn’t look like much on the outside, but walk through the small bar and you’ll end up in one of the most lush garden patios in the city. Cheap beer and a low key vibe is the order of the day in this Castro bar.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82692\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://theramprestaurant.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/13723559544_78c41a5058_z-190x190.jpg\" alt=\"Photo: Fuzzy Traveler/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/fuzzytraveler/13723559544/in/photolist-mUGQ8A-mUELZX-5Knx3U-kDMPmV-gKGNyQ-mUEKsZ-mUELi6-8QSX5u-8qoDgm-bhHTYP-e7jJdB-5imtPD-dcrxn-6vVrFn-7pSKeE-edREQr-9jcE5Q-HkbQG-aCWNmt-7HFTPe-dva9LN-7zNdgt-7zZVhf-e6GX81-dKRt38-8d3PzP-g7CkiM-6B8LnV-7eFLr6-7UAE5j-7UxqBZ-7Uxopi-9NGN49-7eKEkn-aCWNBa-8cUNFb-8cRwht-86auNB-9ek3BW-7UxogH-cqmq7A-9GsGj-7BGVDp-2MNDfv-5snxdb-54vJGV-9rY7oH-e3Bxc-8cRy4R-dcryw\" target=\"_blank\">Fuzzy Traveler/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theramprestaurant.com/\">The Ramp\u003c/a>\u003c/strong>\u003cbr>\nSeafood, Bar, $$\u003cbr>\n855 Terry A Francois Blvd.\u003cbr>\n(415) 621-2378\u003cbr>\nMon-Fri, 11 a.m. – 9 p.m.; Sat, Sun, 10 a.m. – 9 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>If you can’t drink on the Bay, then what’s the point of living by the Bay? South of AT&T Park in Mission Bay, the waterfront, umbrella-covered patio is the place for a Bloody Mary and some Eggs Benedict.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82693\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://620-jones.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5823051798_c79603415f_z-190x190.jpg\" alt=\"Photo: Mark Anbinder/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82693\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/mhaithaca/5823051798/in/photolist-9SyEqN-7RTBDt-9DNtok-byQc6U-7f7Gh1-kVVTx-24W8UB-AoBDf-94JZKu-8WYtqB-bxFDm2-aufhvy-9yADxt-7Rtypa-84Zfmy-e7DygG-7RwPyJ-7hnPRR-8XrSpE-gwGHU-78rZqm-7yrmMa-dmzur1-dRPFpF-dRPFhV-csQVYy-cbp8f3-e5Fs8M-3recB-8vMqbC-3recf-dnXvtp-bwF6Y6-bwF766-fMQkjk-7AAqKt-eiqj6V-cAZ1dy-7QdaKm-6uDzD5-ahkMgp-gwGvT-7jxesU-7WbCzk-9g2G9R-dK6wpy-7yvKwN-6NYqUW-btHadw-7jt8n2\" target=\"_blank\">Mark Anbinder/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://620-jones.com/\">Jones\u003c/a>\u003c/strong>\u003cbr>\nAmerican, Lounge, $$$\u003cbr>\n620 Jones St.\u003cbr>\n(415) 496-6858\u003cbr>\nTues-Thurs, 5 p.m. – midnight; Fri, Sat, 5 p.m. – 2 a.m.; Sun, 11 a.m. – 3 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Jones’ motto is: ‘It’s a bar. It’s a restaurant. It’s inside. It’s outside.’ It’s a rooftop party. The bar is cash only, but if you bring some then you should enjoy the wide open space.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82694\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/400573_10152034324161332_570651409604312735_n-190x190.jpg\" alt=\"Photo: Courtesy of El Rio\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82694\">\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of El Rio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elriosf.com/\">El Rio\u003c/a>\u003c/strong>\u003cbr>\nBar, $\u003cbr>\n3158 Mission St.\u003cbr>\n(415) 282-3325\u003cbr>\nEveryday, 1 p.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The quirky location has an overgrown patio, a well-priced happy hour, live salsa, and \u003ca href=\"https://twitter.com/rockysfrybread\">Rocky’s Frybread\u003c/a> in the backyard. The only problem is that people are starting to catch on to this local secret. Expect crowds, especially around choice tables and trying to order drinks.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "As summer starts, we want to sit outside to enjoy drinks and tasty treats. Try these outdoor dining spots and bars for the warm days and nights.",
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"title": "A Guide to Great Outdoor Dining and Drinking in San Francisco | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82696\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/sbisson/5581135012/in/photolist-9vbLZJ-74gDuV-8dcyvs-eYzafW-8mpCAd-8d9fp6-khdeQ-eYzd3S-eYnMRt-eYnNbg-eYzcG7-9RPxQA-eYnMfp-eYnP6X-hbxHth-eYzbQu-eYzc3b-eYzbDW-hbxq3V-74kzM3-6n1ZT7-74r4aY-khdaU-8oj33G-fey5cA-3hdTn-a3RMum-7GCFGm-fnt6dU-a3RAed-9W3WMr-fYJmLw-AR8AA-6zNzEi-5QDyHL-aoMUfx-d2dfSU-9W6LjY-9W3Xak-9W3X4k-9W6L7G-9W6KRN-9W6LiA-9W6LAh-9W6Lq5-9W3W7i-9W3Wxn-9W3Wwv-9W6KzE-9W3WUP\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5581135012_1128a1df26_z.jpg\" alt=\"Warm summer days send San Franciscans fleeing to the beaches. Photo: Simon Bisson/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-82696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warm summer days send San Franciscans fleeing to the beaches. Photo: Simon Bisson/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>With the heat wave last month, San Franciscans flocked to parks and beaches and asked each other that often-forgotten question in our foggy city: Where can one eat outdoors? Well, it's bound to be a hot summer now, so you'll have plenty of time to try these cool spots on the hot days.\u003c/p>\n\u003cp>Either enjoy a meal and cold glass of wine on a hidden backyard patio or drink the warm nights away on rooftop lounges. Of course, don't forget to bring a jacket -- this is still San Francisco afterall. Our list certainly isn't comprehensive, but includes some of our favorite outdoor restaurants and bars. Share your best outside spots -- if you can spare them -- in the comments below.\u003c/p>\n\u003ch2>Restaurants\u003c/h2>\n\u003cfigure id=\"attachment_82678\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.beachchalet.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/1915653989_5c5c472e01_z-190x190.jpg\" alt=\"Photo: Nemo's great uncle/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/maynard/1915653989/in/photolist-3Vhec4-4H3ais-aY3p5-aY311-4H3aB3-7Shy4h-7ShvRU-7SehHZ-4pGJ8T-8SHqq-7SefoD-7SeghF-7Shw7Q-7SefLv-8oYj1-8oYfL-6JCvu8-mmBnTp-mmBrK2-mmCbVP-mmDjaN-mmCcoH-mmBriv-mmDiGy-mmBo6P-mmDeuW-mmDjYw-mmBh8X-4NoRUY-8boY58-4HMQdD-83Jtvy-83Ju7q-mmDfBL-4GcN8s-fPjD2-83Jxdq-83FuYg-mmBooT-mmBkcx-aY2PP-7EjJGp-7EoAcG-7EoAou-6gxZT7-4NjEjM-5wdR26-7EoAr7-7EoAeY-7EoAhj\" target=\"_blank\">Nemo's great uncle/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.beachchalet.com/\">The Beach Chalet\u003c/a>\u003c/strong>\u003cbr>\nBrewery, American, $$\u003cbr>\n1000 Great Highway\u003cbr>\n(415) 386-8439\u003cbr>\nMon-Thurs, 9 a.m. – 10 p.m.; Fri, 9 a.m. – 11 a.m.; Sat, 8 a.m. – 11 a.m.; Sun, 8 a.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Sure, you think it’s just for tourists, but the Beach Chalet is a chalet – on the beach. What’s not to love? Extra bonus: the beers brewed on site are delicious at the end of a busy day. The place is bound to be crowded, though, and if you’d rather stick to a locals-only crowd, then this is not the spot for you.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82680\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://arlequincafe.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5701917945_0d4444e83d_z-190x190.jpg\" alt=\"Photo: Kevin Collins/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/72148272@N00/5701917945/in/photolist-99vn4d-9FRPy6-8LrkwA-78mh7A-aqW8ii-aqW8xi-aqYMnf-aqYNcS-aqYMEJ-aqYNt9-aqYMTy-eabkhh-e4XfC2-7UBnqM-ncp4A1-99sfiK-4tCC25-99sfcT-b4xmSc-8T6dKz-72FYEs-4tCC1S-aF4GLf-4Uj4jq-dojbxs-aEZi5r-bWuvrW-bWuwMN-bWuszm-bWutiL-bWuu5w-dcxg9C-nrsDnA-bWurMq-bWuw95-4Uj5JU-bEL8T4-aCFY23-8sk6sB-aEZQP6-9FRPJk-e68uM2-99siNz-99sgC8-bEL8Hg-bEL8Pi-dEZgZQ-brRfVC-99vooj-7bHysR\" target=\"_blank\">Kevin Collins/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://arlequincafe.com/\">Arlequin Café\u003c/a>\u003c/strong>\u003cbr>\nSandwiches, Wine, Coffee, $$\u003cbr>\n384 Hayes St.\u003cbr>\n(415) 626-1211\u003cbr>\nMon, 8 a.m. – 7 p.m.; Tues-Fri, 8 a.m. – 8 p.m.; Sat, 9 a.m. – 8 p.m.; Sun, 9 a.m. – 7 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Enjoy some wine and a cheese plate on the hidden back patio. In between the gardens, stone, and wrought-iron, you’ll feel like the mac n’ cheese is a secret you discovered.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82681\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.foreigncinema.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5903146425_8920beb1ef_z-190x190.jpg\" alt=\"Photo: Gina Collecchia/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/recphoto/5903146425/in/photolist-5nm6G-7cxYQr-9ZG1Vs-9ZDanR-dix16F-5yQZky-4rNx9g-7cBRfJ-4y55xT-7cBVx7-bbZDJH-9ZDaLD-7fenJN-aMvDoH-7cxXCg-7cy2TV-7cxUD4-7cy1S4-7cxZcg-7cBSxs-7cBRym-7cxXPR-7cy38T-7cy1ja-7cBPmG-7cxVE8-7cy1zZ-7cxX4X-7cBU2G-7cxXmD-7cBRp5-7cBUxG-7cxWLi-7cxVme-7cxWbe-7cxUT8-7cBMY5-7cxUq6-7cxY62-7cy3hT-7cBUg7-7cBNPJ-7cBRRj-7cxZnR-7cy11F-7cBSqG-N3ALA-N3zvW-N3LLc-N3JWM\" target=\"_blank\">Gina Collecchia/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>\u003c/strong>\u003cbr>\nAmerican, Brunch, $$$\u003cbr>\n2534 Mission St.\u003cbr>\n(415) 648-7600\u003cbr>\nMon-Wed, 6 – 10 p.m.; Thurs, 6 – 11 p.m.; Fri, Sat, 5:30 – 11 p.m.; Sun, 5:30 – 10 p.m. (Brunch: Sat, Sun, 11 a.m. – 2:30 p.m.)\u003cbr>\n\u003cstrong>Why?\u003c/strong> I once had a friend who drove up from Los Angeles for a cheese plate at Foreign Cinema. It’s not \u003cem>that\u003c/em> good, but there’s a reason Foreign Cinema is a San Francisco classic. Enjoy foreign and independent films screened in the outdoor courtyard during dinner. (A \u003ca href=\"http://www.foreigncinema.com/film/\">schedule\u003c/a> is on their website.) There’s also an art gallery and the adjoining bar, Laszlo, is open until 2 a.m. every night.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82682\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://somastreatfoodpark.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9601376678_25397c2580_z-190x190.jpg\" alt=\"Photo: Scott Beale/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/laughingsquid/9601376678/in/photolist-fCryMd-fCryis-fCcgng-dM2KB7-cQCjHS-cQCk1S-fCchFZ-fCchhV-fCrB3C-ddxE1m-fCcgSX-ddxFtE-jEbnxd-kVAXKz-hgE55T-kVAXxR-eMuUeU-kVBzPr-eMj7GN-bH2Wiv-kp215S-mwfVC6-i1RaQR-eg5Gty-eeShN2-epgfQ4-ekeQLn-drzZqL-mkoQh6-g6bmLo-eiDSj6-mwhd41-mwfohT-mwhduS-mwfWh2-mwfUQp-fe9YJF-c1rFYW-bUUFSq-kPSJZD-g6c3oD-ejidoE-f4LJ6H-eiDXr4-ecJWY4-eWPJ6e-ejcwx2-hNXMLi-kFzkp4-e9P74T\" target=\"_blank\">Scott Beale/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a>\u003c/strong>\u003cbr>\nFood trucks, $\u003cbr>\n428 11th St.\u003cbr>\nMon-Fri, 11 a.m. – 3 p.m. and 5 – 9 p.m.; Sat, 11 a.m. – 10 p.m.; Sun, 11 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>You can’t experience outdoor dining in the city without experiencing a food truck park – and no location is more varied and popular than the one in SoMa. Ignore the strange capitalization. Vendors change daily; check online for a \u003ca href=\"http://somastreatfoodpark.com/calender/\">schedule\u003c/a>. Events include karaoke and comedy nights outside amid the trucks.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82684\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.zaziesf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3599552138_13e066a46f_z-190x190.jpg\" alt=\"Photo: Krissa Corbett Cavouras/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/petithiboux/3599552138/in/photolist-6u5DrL-5roUWm-9tvwY2-5me1dJ-6ZZxoK-7rHEJb-6vA3db-6vA2Xd-83bUFc-gx2CL-3JD44J-gcUVv1-6m5uSH-6m5uvM-6m5unp-7BzgAD-edSw7M-3kLdC-6S8aZ9-eg15de-eeF2ET-bECDU5-7RHPEa-6KAroR-e3CmYt-aDdi5b-7VGSNH-9o6KUb-9o6Kss-h2G5iF-9o3GKP-efhAZr-h2GYWg-h2GPMK-h2GXUr-h2HGBZ-h2H7um-h2HdDB-h2HNVk-h2GrQ9-h2GgXT-h2HAc4-h2Gb48-h2HfZs-amdXfh-6t6a8L-6t23fz-8dXKnU-dPJJ6u-dPD6LX\" target=\"_blank\">Krissa Corbett Cavouras/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zaziesf.com/\">Zazie\u003c/a>\u003c/strong>\u003cbr>\nFrench, Brunch, $$\u003cbr>\n941 Cole St.\u003cbr>\n(415) 564-5332\u003cbr>\nBrunch: Everyday, 8 a.m. – 2 p.m. Dinner: Sun-Thurs, 5 – 9:30 p.m.; Fri, Sat, 5 – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Yes, the line for brunch is always insane. But, after you get in the front door, head to the back to enjoy your coffee and breakfast on the patio.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82686\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/1390508_678238762199917_1462511909_n-190x190.jpg\" alt=\"Photo: Courtesy of Sociale Restaurant\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82686\">\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Sociale Restaurant\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://sfsociale.com/\">Sociale\u003c/a>\u003c/strong>\u003cbr>\nItalian, $$$\u003cbr>\n3665 Sacramento St.\u003cbr>\n(415) 921-3200\u003cbr>\nLunch: Tues-Sat, 11:30 a.m. – 2:30 p.m. Dinner: Mon-Sat, 5:30 – 10 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The only thing missing from a tasty Italian dinner is sipping your glass of wine in a charming rustic courtyard. Tucked down an alley in Presidio Heights, Sociale feels like a small part of Europe in the middle of San Francisco. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82685\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.chowfoodbar.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/470590_360506854014403_1092389851_o-190x190.jpg\" alt=\"Photo: Courtesy of Park Chow\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Park Chow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.chowfoodbar.com/park_location.html\">Park Chow\u003c/a>\u003c/strong>\u003cbr>\nAmerican, $$\u003cbr>\n1240 9th Ave.\u003cbr>\n(415) 665-9912\u003cbr>\nMon-Thurs, 7 a.m. – 9:30 p.m.; Fri, 7 a.m. – 10:30 p.m.; Sat, 8 a.m. – 10:30 p.m.; Sun, 8 a.m. – 9:30 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Chow has a number of locations, but the one you want for sunshine is the spot next to Golden Gate Park. Head to the upper roof deck and order some pumpkin ice cream.\u003cbr clear=\"all\">\u003c/p>\n\u003ch2>Bars\u003c/h2>\n\u003cfigure id=\"attachment_82688\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"https://twitter.com/zeitgeistsf\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2615452382_6e22d12612_z-190x190.jpg\" alt=\"Photo: Jared Zimmerman/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jaredzimmerman/2615452382/in/photolist-4Z7SSA-cFfhi-dwUHXQ-5HGT8-5HGVf-2sDBqn-6ChxfG-q8j5-5HGTv-5HGTh-5HGUp-5HGTz-5HGUk-5HGTP-7n74Bp-ayLsfh-ryaQU-2NF9oE-6AQVUD-6AV6Yq-7fBQkg-6AQWwx-5HGUU-5HGS9-3dM9CQ-5HGSc-5HGVa-5HGV3-5HGUe-5HGRX-5HGSA-6Xzhgz-a7bf3G-3dMdwu-5HGSm-3c35sn-5pw557-5piAsS-3dMeHu-3dMe7d-3dGJTP-3dMc9C-3dGKy8-3dGLQT-4xiyD7-4Z3CcP-4Z3Csi-4cHuWZ-3iDntr-4wsEEq\" target=\"_blank\">Jared Zimmerman/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://twitter.com/zeitgeistsf\">Zeitgeist\u003c/a>\u003c/strong>\u003cbr>\nBeer, Burgers, $\u003cbr>\n199 Valencia St.\u003cbr>\n(415) 255-7505\u003cbr>\nEveryday, 9 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Order a pitcher, hang out at the outdoor picnic tables, and wait for the Tamale Lady to come by. The spot is so hipster it’s practically not even hip anymore, but it’s still a dive bar classic. Bring cash and don’t be thrown by the famously insulting service.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82690\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://eltechosf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/eltecho-0154-190x190.jpg\" alt=\"Photo: Courtesy of El Techo de Lolinda\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of El Techo de Lolinda\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eltechosf.com/\">El Techo de Lolinda\u003c/a>\u003c/strong>\u003cbr>\nLatin American, Cocktails, $$\u003cbr>\n2518 Mission St.\u003cbr>\n(415) 550-6970\u003cbr>\nMon-Thurs, 4 – 11 p.m.; Fri, 4 p.m. – 1 a.m.; Sat, 11 a.m. – 1 a.m.; Sun, 11 a.m. – 11 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>At the street level is the sister Argentinian restaurant Lolinda, but head up upstairs for the casual El Techo de Lolinda. The rooftop patio has amazing skyline views and amazing margaritas. Oh, and the food isn’t bad either.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82689\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://biergartensf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/7170480831_8d3ea641a7_z-190x190.jpg\" alt=\"Photo: Markus Spiering/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/spierisf/7170480831/in/photolist-bBwPVm-co2Jy3-9BAvS4-23YzBB-2442iQ-HrwuU-bVCA8R-fffeEt-axEiD9-bg8x8D-dLpcyj-ffuuk3-bVDD1p-a7bf3G-ep6mWC-f3SAPq-mka9tz-bAsnX1-aQtgi2-bPqude-aLTeni-frKKdX\" target=\"_blank\">Markus Spiering/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://biergartensf.com/\">Biergarten\u003c/a>\u003c/strong>\u003cbr>\nBeer garden, $$\u003cbr>\n424 Octavia St.\u003cbr>\n(415) 252-9289\u003cbr>\nWed-Sat, 3 – 9 p.m.; Sun, 1 – 7 p.m. (Mon, Tues, closed)\u003cbr>\n\u003cstrong>Why? \u003c/strong>Germans do beer right. The outdoor spot provides an authentic beer garden right in Hayes Valley. Have a bratwurst, pretzel, and of course some beer. Blankets are provided on cold nights. On sunny afternoons, though, spots are hard to come by when the whole courtyard fills up.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82691\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.pilsnerinn.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/419447471_35bb3b12f4_z-190x190.jpg\" alt=\"Photo: Paul Birnie/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/chameleongreen/419447471/in/photolist-dYXoXo-dYRGon-8XEqux-Sc5vH-dYRGKe-xPRbj-xPR9Q-eecmE3-8ErW4-7A6r2N-7MFY7S-aufbw2-a8o51K-4rab6j-9h3Tg-mar9a6-sCpss-D4M7X-6u3ngC-6tYdNZ-5kXCPM-6jCtb1-72LSxs-aw4JUH-aw4Err-53vDhP-aw7sDu-dSjc8q-dSjbBq-aw4ymP-aw4Cdn-ehe4Ls-dSdCFr-dSjeJQ-m5oCeP-7uZzxU-buJV1P-4wgj5g-8ZR41f-rUSb2-sCpGD-sxPz4-sCpoq-81FWnt-7GcYy-7GcYz-3JYzJC-7GcUU-3JYzES-7GcUS\" target=\"_blank\">Paul Birnie/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pilsnerinn.com/\">Pilsner Inn\u003c/a>\u003c/strong>\u003cbr>\nBar, $\u003cbr>\n225 Church St.\u003cbr>\n(415) 621-7058\u003cbr>\nMon-Fri, noon – 2 a.m.; Sat, Sun, 10 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>It doesn’t look like much on the outside, but walk through the small bar and you’ll end up in one of the most lush garden patios in the city. Cheap beer and a low key vibe is the order of the day in this Castro bar.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82692\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://theramprestaurant.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/13723559544_78c41a5058_z-190x190.jpg\" alt=\"Photo: Fuzzy Traveler/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/fuzzytraveler/13723559544/in/photolist-mUGQ8A-mUELZX-5Knx3U-kDMPmV-gKGNyQ-mUEKsZ-mUELi6-8QSX5u-8qoDgm-bhHTYP-e7jJdB-5imtPD-dcrxn-6vVrFn-7pSKeE-edREQr-9jcE5Q-HkbQG-aCWNmt-7HFTPe-dva9LN-7zNdgt-7zZVhf-e6GX81-dKRt38-8d3PzP-g7CkiM-6B8LnV-7eFLr6-7UAE5j-7UxqBZ-7Uxopi-9NGN49-7eKEkn-aCWNBa-8cUNFb-8cRwht-86auNB-9ek3BW-7UxogH-cqmq7A-9GsGj-7BGVDp-2MNDfv-5snxdb-54vJGV-9rY7oH-e3Bxc-8cRy4R-dcryw\" target=\"_blank\">Fuzzy Traveler/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theramprestaurant.com/\">The Ramp\u003c/a>\u003c/strong>\u003cbr>\nSeafood, Bar, $$\u003cbr>\n855 Terry A Francois Blvd.\u003cbr>\n(415) 621-2378\u003cbr>\nMon-Fri, 11 a.m. – 9 p.m.; Sat, Sun, 10 a.m. – 9 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>If you can’t drink on the Bay, then what’s the point of living by the Bay? South of AT&T Park in Mission Bay, the waterfront, umbrella-covered patio is the place for a Bloody Mary and some Eggs Benedict.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82693\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://620-jones.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5823051798_c79603415f_z-190x190.jpg\" alt=\"Photo: Mark Anbinder/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82693\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/mhaithaca/5823051798/in/photolist-9SyEqN-7RTBDt-9DNtok-byQc6U-7f7Gh1-kVVTx-24W8UB-AoBDf-94JZKu-8WYtqB-bxFDm2-aufhvy-9yADxt-7Rtypa-84Zfmy-e7DygG-7RwPyJ-7hnPRR-8XrSpE-gwGHU-78rZqm-7yrmMa-dmzur1-dRPFpF-dRPFhV-csQVYy-cbp8f3-e5Fs8M-3recB-8vMqbC-3recf-dnXvtp-bwF6Y6-bwF766-fMQkjk-7AAqKt-eiqj6V-cAZ1dy-7QdaKm-6uDzD5-ahkMgp-gwGvT-7jxesU-7WbCzk-9g2G9R-dK6wpy-7yvKwN-6NYqUW-btHadw-7jt8n2\" target=\"_blank\">Mark Anbinder/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://620-jones.com/\">Jones\u003c/a>\u003c/strong>\u003cbr>\nAmerican, Lounge, $$$\u003cbr>\n620 Jones St.\u003cbr>\n(415) 496-6858\u003cbr>\nTues-Thurs, 5 p.m. – midnight; Fri, Sat, 5 p.m. – 2 a.m.; Sun, 11 a.m. – 3 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Jones’ motto is: ‘It’s a bar. It’s a restaurant. It’s inside. It’s outside.’ It’s a rooftop party. The bar is cash only, but if you bring some then you should enjoy the wide open space.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82694\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/400573_10152034324161332_570651409604312735_n-190x190.jpg\" alt=\"Photo: Courtesy of El Rio\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82694\">\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of El Rio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elriosf.com/\">El Rio\u003c/a>\u003c/strong>\u003cbr>\nBar, $\u003cbr>\n3158 Mission St.\u003cbr>\n(415) 282-3325\u003cbr>\nEveryday, 1 p.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The quirky location has an overgrown patio, a well-priced happy hour, live salsa, and \u003ca href=\"https://twitter.com/rockysfrybread\">Rocky’s Frybread\u003c/a> in the backyard. The only problem is that people are starting to catch on to this local secret. Expect crowds, especially around choice tables and trying to order drinks.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Want Your Cheese To Age Gracefully? Cowgirl Creamery's Got Tips",
"title": "Want Your Cheese To Age Gracefully? Cowgirl Creamery's Got Tips",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82617\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-01-1cf25f9bae41cda574d25ae0a38cc6a7b2c945e7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-01-1cf25f9bae41cda574d25ae0a38cc6a7b2c945e7.jpg\" alt=\"Sue Conley (left) and Peggy Smith, co-founders of Cowgirl Creamery, prepare their chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sue Conley (left) and Peggy Smith, co-founders of Cowgirl Creamery, prepare their chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140528_me_want_your_cheese_to_age_gracefully_cowgirl_creamerys_got_tips.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">The Salt at NPR Food\u003c/a> (5/28/14)\u003c/p>\n\u003cp>In the world of cheese, much like in the world of wine, the ultimate mark of success is acceptance by the French. That's exactly what happened to Sue Conley and Peggy Smith, co-founders of Cowgirl Creamery in northern California.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/316471814/cowgirl-creamery-cooks\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-cooks.jpg\" alt=\"cowgirl-creamery-cooks\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-82634\">\u003c/a>In 2010, when they were inducted into the prestigious Guilde des Fromagers, they were among the first wave of American cheesemakers to join its ranks.\u003c/p>\n\u003cp>Cowgirl Creamery also put out its first cookbook in late 2013.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Morning Edition's\u003c/em> Renee Montagne met up with Sue Conley and Peggy Smith at their creamery in Point Reyes Station, a postage stamp of a place north of San Francisco where the wind seems to let up only to let in the fog.\u003c/p>\n\u003cp>Their journey to the pinnacle of the cheese world began at the University of Tennessee, where they became fast friends in the early 1970s. It continued a few years later on a road trip west to San Francisco.\u003c/p>\n\u003cp>In the book, they write about driving a little car across the Golden Gate Bridge on July 4, 1976, which was the bicentennial. And at that very moment, there was a revolution in food going on here in the Bay Area.\u003c/p>\n\u003cp>\"When we came out to California, people were really interested in ingredients and techniques,\" says Smith.\u003c/p>\n\u003cp>\"And then the range of food that was available here, the natural food where you could buy things at the neighborhood co-op that were in bins, and funky apples from somebody's tree, and just a much different food scene,\" says Conley. \"So we both kind of got interested in the profession of cooking, also cheesemaking. When we started, there were four or five cheesemakers in Sonoma and Marin [counties], and today there are 30.\u003c/p>\n\u003cp>John Taylor runs Bivalve Dairy in Marin with his wife, Karen, who's a sixth-generation California dairy farmer. Their cows supply milk to the creamery for one signature cheese with a reddish rind, called Red Hawk, named after the red-tailed hawk.\u003c/p>\n\u003cfigure id=\"attachment_82618\" class=\"wp-caption aligncenter\" style=\"max-width: 1796px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-4_wide-3b17f4748cfe06d6241b544e473c00e17ac010f2.jpg\" alt=\"Jose Gonzalez monitors the cows at Bivalve Dairy as they walk to be milked at the farm near Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1796\" height=\"1011\" class=\"size-full wp-image-82618\">\u003cfigcaption class=\"wp-caption-text\">Jose Gonzalez monitors the cows at Bivalve Dairy as they walk to be milked at the farm near Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Right now is the middle of our pasture season, our grazing season, so the cows are going out twice a day out to pastures,\" he says. \"So there's a lot of walking involved with these cows.\"\u003c/p>\n\u003cp>In spring, clovers, rye grass and barley all make their way into the cow's pasture buffet. That organic snacking yields some especially flavorful milk.\u003c/p>\n\u003cfigure id=\"attachment_82619\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-5-6655aa0802859b11b373577730685ac2f0de5a93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-5-6655aa0802859b11b373577730685ac2f0de5a93-290x217.jpg\" alt=\"John Taylor of Bivalve Dairy outside the milking barn near Point Reyes Station, Calif. Cowgirl Creamery uses the organic milk from Bivalve in its Red Hawk cheese. Photo: Tim Hussin for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Taylor of Bivalve Dairy outside the milking barn near Point Reyes Station, Calif. Cowgirl Creamery uses the organic milk from Bivalve in its Red Hawk cheese. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"As we taste the milk off of our ranch, at certain times of year they will have different flavors depending on the grass component,\" says Taylor. \"So when the cows go out to graze in the early spring and into the summer, there's some phenomenal flavors that come out. And ultimately, what we're trying to do is partner up with Cowgirl so we can get those flavors into the cheese.\"\u003c/p>\n\u003cp>Between the dairy and the dinner plate, the semisoft Red Hawk cheese goes through quite a process.\u003c/p>\n\u003cp>Inside the washing room, a group of workers are leaning over tubs of salty brine, scrubbing off white, fluffy mold from small wheels of cheese.\u003c/p>\n\u003cp>\"White mold — it's protecting the cheese in its first stage of aging,\" says Conley. \"But it's also bringing in that beautiful white mushroom flavor, and then the red rind imparts almost an anchovy, beefy kind of complex flavor.\"\u003c/p>\n\u003cp>Red Hawk has won a lot of awards. And it was created by accident.\u003c/p>\n\u003cp>In the early years of Cowgirl Creamery, a visiting cheesemonger from England helped Conley and Smith set up their shop.\u003c/p>\n\u003cp>She brought along that most British of cheeses: a Stilton, which contains microscopic mites on the rind to help age it.\u003c/p>\n\u003cp>This cheesemonger set her cheese down next to a wheel of Conley's cheese, \"and the mites jumped off of the Stilton onto my rind, and they started eating away at the white mold,\" says Conley. \"I brushed them off, but what it did was it killed all of the white mold and encouraged a wild bacteria to grow, which is bacterium linen. So that bacterium just went wild and grew over all the cheese, and I just got frustrated and moved it to the back of the aging room.\"\u003c/p>\n\u003cp>And it might have ended there.\u003c/p>\n\u003cp>But a few weeks later, their friendly English cheesemonger decided to give it a taste and pronounced what became the famous Red Hawk the best thing the cowgirls had ever made.\u003c/p>\n\u003cfigure id=\"attachment_82620\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-2-7ea18dc2c410c71a989252a16284aa0cf29a5577.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-2-7ea18dc2c410c71a989252a16284aa0cf29a5577-290x217.jpg\" alt=\"Matt Brown (left) and Paige Juneau wash Red Hawk cheese at Cowgirl Creamery. Red Hawk is a washed-rind cheese that Cowgirl Creamery developed by accident. Photo: Tim Hussin for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt Brown (left) and Paige Juneau wash Red Hawk cheese at Cowgirl Creamery. Red Hawk is a washed-rind cheese that Cowgirl Creamery developed by accident. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Mold, mites and wild bacteria all have their role in making Red Hawk and other great cheeses.\u003c/p>\n\u003cp>But when it comes to storing cheese, the cowgirls have some tips.\u003c/p>\n\u003cp>\"The first thing we say is only buy as much as you're gonna eat in the next couple days,\" says Smith.\u003c/p>\n\u003cp>And the key to keeping cheese fresh is to immediately remove its plastic packaging and wrap it in wax or parchment paper. Conley puts it in the vegetable crisper so it doesn't dry out.\u003c/p>\n\u003cp>\"The other rule that we have is after you've left it for two weeks,\" says Conley, \"you've bought too much, because you couldn't follow Peggy's directions. So now you have like four expensive bits of dried cheese in your refrigerator. So we recommend never throwing that away.\"\u003c/p>\n\u003cp>Smith says: \"Grate 'em up and mix 'em in, and make a grilled cheese. Because we always think more than one cheese in a grilled cheese is really good. It evenly distributes it, but it's not heavy, thick cheese, so when you bite into it, it's lighter, but you get all those flavors.\"\u003c/p>\n\u003cp>Another way to use Red Hawk is to throw it into a potato gratin.\u003c/p>\n\u003cp>\"When people smell Red Hawk, they think, 'Oh, my gosh, I can't eat that. It's too strong,' so we thought, well, we'd put it in a potato gratin, where it's really mellow,\" says Smith. \"The cheese sort of melts into the potato because it's a little bit porous, and I think it mingles more with the potato than just as a standalone.\"\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Red Hawk Potato Gratin from \u003cem>Cowgirl Creamery Cooks\u003c/em>\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cp>\u003cem>Because we love Red Hawk as a table cheese, we rarely cook with it, but this recipe is really good. This is the recipe our customers request most often.\u003c/em>\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>1 medium yellow onion, julienned\u003c/p>\n\u003cp>3 garlic cloves, diced\u003c/p>\n\u003cp>1 cup heavy cream\u003c/p>\n\u003cp>2 ounces Parmesan cheese, grated\u003c/p>\n\u003cp>2 pounds Yukon gold potatoes, peeled and thinly sliced\u003c/p>\n\u003cp>10 ounces Red Hawk cheese, cut into 16 wedges\u003c/p>\n\u003cp>Preheat the oven to 350 degrees Fahrenheit. Heat a cast-iron skillet or saucepan over medium-high heat. Add the butter and olive oil to the pan. When the butter has melted, add the onion and garlic and saute until soft, about 5 minutes. Take the pan off the heat and add the cream and half of the Parmesan.\u003c/p>\n\u003cp>Transfer half of the onion-cream mixture to a glass 13-by-9-inch baking dish or casserole. Arrange half the thin potato slices in an overlapping, flat layer on top of the mixture, and then top with 8 of the Red Hawk wedges. Add the remaining potatoes, layering them evenly, the remaining half of the Red Hawk, and the remaining onion-cream mixture. Sprinkle with the remaining Parmesan.\u003c/p>\n\u003cp>Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake until the top is browned and bubbly, about 30 minutes. Let the casserole cool for 10 to 20 minutes. Serve while still warm. (This can be made a few days ahead and stored, tightly covered, in the fridge if you like. Reheat, covered, at 350 degrees for about 10 to 15 minutes.)\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Cowgirl Creamery's Chilled Spring Garlic and Asparagus Soup with Crème Fraîche and Fresh Ricotta\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>\u003cem>The delicate flavor of spring garlic forms the base of this soup. Choose young, tender asparagus for this: You don't puree the asparagus but slice and add it to the soup base just before serving.\u003c/em>\u003c/p>\n\u003cp>\u003cem>To drain ricotta, gently place the cheese in a colander. Don't worry — it holds its mass and will drain.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82621\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-3_sq-84b656cbea3395ba3e0eacab0d1aae061b0030af.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-3_sq-84b656cbea3395ba3e0eacab0d1aae061b0030af.jpg\" alt=\"A chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta sits on a counter at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1500\" height=\"1500\" class=\"size-full wp-image-82621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta sits on a counter at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>3 medium spring garlic (with bulbs and stem), halved lengthwise\u003c/p>\n\u003cp>1 tablespoon unsalted butter\u003c/p>\n\u003cp>1 1/2 cups peeled, diced Yukon gold potatoes\u003c/p>\n\u003cp>1 1/2 cups diced yellow onions\u003c/p>\n\u003cp>3 cups chicken or vegetable stock\u003c/p>\n\u003cp>1/2 cup crème fraîche\u003c/p>\n\u003cp>12 tender asparagus spears\u003c/p>\n\u003cp>1 cup fresh, drained ricotta cheese\u003c/p>\n\u003cp>1/2 teaspoon coarse sea salt\u003c/p>\n\u003cp>Freshly ground black pepper\u003c/p>\n\u003cp>1 teaspoon chopped fresh garlic chives\u003c/p>\n\u003cp>Thoroughly clean the spring garlic halves under cold running water. Dice the garlic bulb and any section of the leafy green stem that is soft and pliable. Dice as much spring garlic as needed to produce 1 cup of diced garlic.\u003c/p>\n\u003cp>In a medium pot with a lid, add the butter, and melt over medium heat. When it's melted, add the diced garlic, potatoes and onions. Cook in the covered pot, stirring often and covering between stirrings, until the potatoes are fork-tender and the onions are completely translucent and soft, about 8 minutes.\u003c/p>\n\u003cp>Add the stock to the pot, and bring the mixture to a simmer. Cook for 5 to 10 minutes, keeping the liquid at a simmer while the ingredients come together. Remove from the heat and stir in the crème fraîche. While the soup cools slightly, set up an ice bath by filling a large bowl with ice and water.\u003c/p>\n\u003cp>Carefully puree the soup in a blender or food processor. Pour the puree into a container, cover, and set the container in the ice bath in the refrigerator. Place four soup bowls in the refrigerator to chill.\u003c/p>\n\u003cp>While the soup chills, prepare the asparagus. Snap off the woody stems and blanch the spears. Slice off the tip of each spear and set aside to use as a garnish. Cut the rest of each stalk crosswise into rounds. Slice the ricotta into bite-size cubes.\u003c/p>\n\u003cp>When the soup base is chilled, stir in the asparagus rounds and salt and season with pepper. Halve the asparagus tips lengthwise.\u003c/p>\n\u003cp>To serve, ladle the soup into the chilled bowls, add the ricotta cubes and asparagus tips to each bowl, and finish with a sprinkling of garlic chives.\u003c/p>\n\u003cp>Many people like to dunk their asparagus in ice water as soon as it comes from the pot. We prefer to blanch the stalks until they're not quite as tender as you'd like them to be. Taste while you blanch, and watch the vegetable's color: when it turns bright green, take a stalk from the pot and taste. If it's almost tender with just a hint of crispness, it's ready.\u003c/p>\n\u003cp>As soon as you take the stalks from the water, dry them quickly with a paper towel or clean kitchen towel and then dress them with extra-virgin olive oil, salt, and pepper. The asparagus absorbs the seasonings better if you do this while the stalks are still warm.\u003c/p>\n\u003cp>Very fat asparagus can sometimes have a woody stem. Use a vegetable peeler to lightly peel off the skin just from the point where the stalks seem woody. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The co-founders of Cowgirl Creamery were among the first American cheesemakers to be recognized by the prestigious French cheese guild. So they know a thing or two about storing and using old cheese.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82617\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-01-1cf25f9bae41cda574d25ae0a38cc6a7b2c945e7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-01-1cf25f9bae41cda574d25ae0a38cc6a7b2c945e7.jpg\" alt=\"Sue Conley (left) and Peggy Smith, co-founders of Cowgirl Creamery, prepare their chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sue Conley (left) and Peggy Smith, co-founders of Cowgirl Creamery, prepare their chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/28/313146276/want-your-cheese-to-age-gracefully-cowgirl-creamery-s-got-tips\">The Salt at NPR Food\u003c/a> (5/28/14)\u003c/p>\n\u003cp>In the world of cheese, much like in the world of wine, the ultimate mark of success is acceptance by the French. That's exactly what happened to Sue Conley and Peggy Smith, co-founders of Cowgirl Creamery in northern California.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/316471814/cowgirl-creamery-cooks\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-cooks.jpg\" alt=\"cowgirl-creamery-cooks\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-82634\">\u003c/a>In 2010, when they were inducted into the prestigious Guilde des Fromagers, they were among the first wave of American cheesemakers to join its ranks.\u003c/p>\n\u003cp>Cowgirl Creamery also put out its first cookbook in late 2013.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Morning Edition's\u003c/em> Renee Montagne met up with Sue Conley and Peggy Smith at their creamery in Point Reyes Station, a postage stamp of a place north of San Francisco where the wind seems to let up only to let in the fog.\u003c/p>\n\u003cp>Their journey to the pinnacle of the cheese world began at the University of Tennessee, where they became fast friends in the early 1970s. It continued a few years later on a road trip west to San Francisco.\u003c/p>\n\u003cp>In the book, they write about driving a little car across the Golden Gate Bridge on July 4, 1976, which was the bicentennial. And at that very moment, there was a revolution in food going on here in the Bay Area.\u003c/p>\n\u003cp>\"When we came out to California, people were really interested in ingredients and techniques,\" says Smith.\u003c/p>\n\u003cp>\"And then the range of food that was available here, the natural food where you could buy things at the neighborhood co-op that were in bins, and funky apples from somebody's tree, and just a much different food scene,\" says Conley. \"So we both kind of got interested in the profession of cooking, also cheesemaking. When we started, there were four or five cheesemakers in Sonoma and Marin [counties], and today there are 30.\u003c/p>\n\u003cp>John Taylor runs Bivalve Dairy in Marin with his wife, Karen, who's a sixth-generation California dairy farmer. Their cows supply milk to the creamery for one signature cheese with a reddish rind, called Red Hawk, named after the red-tailed hawk.\u003c/p>\n\u003cfigure id=\"attachment_82618\" class=\"wp-caption aligncenter\" style=\"max-width: 1796px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-4_wide-3b17f4748cfe06d6241b544e473c00e17ac010f2.jpg\" alt=\"Jose Gonzalez monitors the cows at Bivalve Dairy as they walk to be milked at the farm near Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1796\" height=\"1011\" class=\"size-full wp-image-82618\">\u003cfigcaption class=\"wp-caption-text\">Jose Gonzalez monitors the cows at Bivalve Dairy as they walk to be milked at the farm near Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Right now is the middle of our pasture season, our grazing season, so the cows are going out twice a day out to pastures,\" he says. \"So there's a lot of walking involved with these cows.\"\u003c/p>\n\u003cp>In spring, clovers, rye grass and barley all make their way into the cow's pasture buffet. That organic snacking yields some especially flavorful milk.\u003c/p>\n\u003cfigure id=\"attachment_82619\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-5-6655aa0802859b11b373577730685ac2f0de5a93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-5-6655aa0802859b11b373577730685ac2f0de5a93-290x217.jpg\" alt=\"John Taylor of Bivalve Dairy outside the milking barn near Point Reyes Station, Calif. Cowgirl Creamery uses the organic milk from Bivalve in its Red Hawk cheese. Photo: Tim Hussin for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Taylor of Bivalve Dairy outside the milking barn near Point Reyes Station, Calif. Cowgirl Creamery uses the organic milk from Bivalve in its Red Hawk cheese. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"As we taste the milk off of our ranch, at certain times of year they will have different flavors depending on the grass component,\" says Taylor. \"So when the cows go out to graze in the early spring and into the summer, there's some phenomenal flavors that come out. And ultimately, what we're trying to do is partner up with Cowgirl so we can get those flavors into the cheese.\"\u003c/p>\n\u003cp>Between the dairy and the dinner plate, the semisoft Red Hawk cheese goes through quite a process.\u003c/p>\n\u003cp>Inside the washing room, a group of workers are leaning over tubs of salty brine, scrubbing off white, fluffy mold from small wheels of cheese.\u003c/p>\n\u003cp>\"White mold — it's protecting the cheese in its first stage of aging,\" says Conley. \"But it's also bringing in that beautiful white mushroom flavor, and then the red rind imparts almost an anchovy, beefy kind of complex flavor.\"\u003c/p>\n\u003cp>Red Hawk has won a lot of awards. And it was created by accident.\u003c/p>\n\u003cp>In the early years of Cowgirl Creamery, a visiting cheesemonger from England helped Conley and Smith set up their shop.\u003c/p>\n\u003cp>She brought along that most British of cheeses: a Stilton, which contains microscopic mites on the rind to help age it.\u003c/p>\n\u003cp>This cheesemonger set her cheese down next to a wheel of Conley's cheese, \"and the mites jumped off of the Stilton onto my rind, and they started eating away at the white mold,\" says Conley. \"I brushed them off, but what it did was it killed all of the white mold and encouraged a wild bacteria to grow, which is bacterium linen. So that bacterium just went wild and grew over all the cheese, and I just got frustrated and moved it to the back of the aging room.\"\u003c/p>\n\u003cp>And it might have ended there.\u003c/p>\n\u003cp>But a few weeks later, their friendly English cheesemonger decided to give it a taste and pronounced what became the famous Red Hawk the best thing the cowgirls had ever made.\u003c/p>\n\u003cfigure id=\"attachment_82620\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-2-7ea18dc2c410c71a989252a16284aa0cf29a5577.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-2-7ea18dc2c410c71a989252a16284aa0cf29a5577-290x217.jpg\" alt=\"Matt Brown (left) and Paige Juneau wash Red Hawk cheese at Cowgirl Creamery. Red Hawk is a washed-rind cheese that Cowgirl Creamery developed by accident. Photo: Tim Hussin for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt Brown (left) and Paige Juneau wash Red Hawk cheese at Cowgirl Creamery. Red Hawk is a washed-rind cheese that Cowgirl Creamery developed by accident. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Mold, mites and wild bacteria all have their role in making Red Hawk and other great cheeses.\u003c/p>\n\u003cp>But when it comes to storing cheese, the cowgirls have some tips.\u003c/p>\n\u003cp>\"The first thing we say is only buy as much as you're gonna eat in the next couple days,\" says Smith.\u003c/p>\n\u003cp>And the key to keeping cheese fresh is to immediately remove its plastic packaging and wrap it in wax or parchment paper. Conley puts it in the vegetable crisper so it doesn't dry out.\u003c/p>\n\u003cp>\"The other rule that we have is after you've left it for two weeks,\" says Conley, \"you've bought too much, because you couldn't follow Peggy's directions. So now you have like four expensive bits of dried cheese in your refrigerator. So we recommend never throwing that away.\"\u003c/p>\n\u003cp>Smith says: \"Grate 'em up and mix 'em in, and make a grilled cheese. Because we always think more than one cheese in a grilled cheese is really good. It evenly distributes it, but it's not heavy, thick cheese, so when you bite into it, it's lighter, but you get all those flavors.\"\u003c/p>\n\u003cp>Another way to use Red Hawk is to throw it into a potato gratin.\u003c/p>\n\u003cp>\"When people smell Red Hawk, they think, 'Oh, my gosh, I can't eat that. It's too strong,' so we thought, well, we'd put it in a potato gratin, where it's really mellow,\" says Smith. \"The cheese sort of melts into the potato because it's a little bit porous, and I think it mingles more with the potato than just as a standalone.\"\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Red Hawk Potato Gratin from \u003cem>Cowgirl Creamery Cooks\u003c/em>\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cp>\u003cem>Because we love Red Hawk as a table cheese, we rarely cook with it, but this recipe is really good. This is the recipe our customers request most often.\u003c/em>\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003c/p>\n\u003cp>2 tablespoons extra-virgin olive oil\u003c/p>\n\u003cp>1 medium yellow onion, julienned\u003c/p>\n\u003cp>3 garlic cloves, diced\u003c/p>\n\u003cp>1 cup heavy cream\u003c/p>\n\u003cp>2 ounces Parmesan cheese, grated\u003c/p>\n\u003cp>2 pounds Yukon gold potatoes, peeled and thinly sliced\u003c/p>\n\u003cp>10 ounces Red Hawk cheese, cut into 16 wedges\u003c/p>\n\u003cp>Preheat the oven to 350 degrees Fahrenheit. Heat a cast-iron skillet or saucepan over medium-high heat. Add the butter and olive oil to the pan. When the butter has melted, add the onion and garlic and saute until soft, about 5 minutes. Take the pan off the heat and add the cream and half of the Parmesan.\u003c/p>\n\u003cp>Transfer half of the onion-cream mixture to a glass 13-by-9-inch baking dish or casserole. Arrange half the thin potato slices in an overlapping, flat layer on top of the mixture, and then top with 8 of the Red Hawk wedges. Add the remaining potatoes, layering them evenly, the remaining half of the Red Hawk, and the remaining onion-cream mixture. Sprinkle with the remaining Parmesan.\u003c/p>\n\u003cp>Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake until the top is browned and bubbly, about 30 minutes. Let the casserole cool for 10 to 20 minutes. Serve while still warm. (This can be made a few days ahead and stored, tightly covered, in the fridge if you like. Reheat, covered, at 350 degrees for about 10 to 15 minutes.)\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Cowgirl Creamery's Chilled Spring Garlic and Asparagus Soup with Crème Fraîche and Fresh Ricotta\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>\u003cem>The delicate flavor of spring garlic forms the base of this soup. Choose young, tender asparagus for this: You don't puree the asparagus but slice and add it to the soup base just before serving.\u003c/em>\u003c/p>\n\u003cp>\u003cem>To drain ricotta, gently place the cheese in a colander. Don't worry — it holds its mass and will drain.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_82621\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-3_sq-84b656cbea3395ba3e0eacab0d1aae061b0030af.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cowgirl-creamery-3_sq-84b656cbea3395ba3e0eacab0d1aae061b0030af.jpg\" alt=\"A chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta sits on a counter at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\" width=\"1500\" height=\"1500\" class=\"size-full wp-image-82621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chilled spring garlic and asparagus soup with creme fraiche and fresh ricotta sits on a counter at Cowgirl Creamery in Point Reyes Station, Calif. Photo: Tim Hussin for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>3 medium spring garlic (with bulbs and stem), halved lengthwise\u003c/p>\n\u003cp>1 tablespoon unsalted butter\u003c/p>\n\u003cp>1 1/2 cups peeled, diced Yukon gold potatoes\u003c/p>\n\u003cp>1 1/2 cups diced yellow onions\u003c/p>\n\u003cp>3 cups chicken or vegetable stock\u003c/p>\n\u003cp>1/2 cup crème fraîche\u003c/p>\n\u003cp>12 tender asparagus spears\u003c/p>\n\u003cp>1 cup fresh, drained ricotta cheese\u003c/p>\n\u003cp>1/2 teaspoon coarse sea salt\u003c/p>\n\u003cp>Freshly ground black pepper\u003c/p>\n\u003cp>1 teaspoon chopped fresh garlic chives\u003c/p>\n\u003cp>Thoroughly clean the spring garlic halves under cold running water. Dice the garlic bulb and any section of the leafy green stem that is soft and pliable. Dice as much spring garlic as needed to produce 1 cup of diced garlic.\u003c/p>\n\u003cp>In a medium pot with a lid, add the butter, and melt over medium heat. When it's melted, add the diced garlic, potatoes and onions. Cook in the covered pot, stirring often and covering between stirrings, until the potatoes are fork-tender and the onions are completely translucent and soft, about 8 minutes.\u003c/p>\n\u003cp>Add the stock to the pot, and bring the mixture to a simmer. Cook for 5 to 10 minutes, keeping the liquid at a simmer while the ingredients come together. Remove from the heat and stir in the crème fraîche. While the soup cools slightly, set up an ice bath by filling a large bowl with ice and water.\u003c/p>\n\u003cp>Carefully puree the soup in a blender or food processor. Pour the puree into a container, cover, and set the container in the ice bath in the refrigerator. Place four soup bowls in the refrigerator to chill.\u003c/p>\n\u003cp>While the soup chills, prepare the asparagus. Snap off the woody stems and blanch the spears. Slice off the tip of each spear and set aside to use as a garnish. Cut the rest of each stalk crosswise into rounds. Slice the ricotta into bite-size cubes.\u003c/p>\n\u003cp>When the soup base is chilled, stir in the asparagus rounds and salt and season with pepper. Halve the asparagus tips lengthwise.\u003c/p>\n\u003cp>To serve, ladle the soup into the chilled bowls, add the ricotta cubes and asparagus tips to each bowl, and finish with a sprinkling of garlic chives.\u003c/p>\n\u003cp>Many people like to dunk their asparagus in ice water as soon as it comes from the pot. We prefer to blanch the stalks until they're not quite as tender as you'd like them to be. Taste while you blanch, and watch the vegetable's color: when it turns bright green, take a stalk from the pot and taste. If it's almost tender with just a hint of crispness, it's ready.\u003c/p>\n\u003cp>As soon as you take the stalks from the water, dry them quickly with a paper towel or clean kitchen towel and then dress them with extra-virgin olive oil, salt, and pepper. 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"disqusTitle": "Beer Gardens Abound in Oakland: Lost and Found Has Opened Its Doors in Uptown",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\" alt=\"Lost and Found\" width=\"640\" height=\"359\" class=\"alignright size-full wp-image-82526\">\u003c/a>\u003c/p>\n\u003cp>Summer is upon us, and there's no shortage of outdoor venues to enjoy the warm weather -- especially with the surging influx of beer gardens cropping up in the East Bay. Uptown's \u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a> is the latest addition to the Oakland scene (and check out my recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/\" target=\"_blank\">beer and sausage\u003c/a> round up for more options.)\u003c/p>\n\u003cp>From the owners of the music and art lounge \u003ca href=\"http://oaklandlayover.com/\" target=\"_blank\">The Layover\u003c/a>, husband-and-wife team Christi Vaughn and Tim Martinez debuted the renovated 9,000 sq. foot building and patio (that once housed a U.S. Citizenship and Immigration application support center) in mid-April. The airy indoor space has several communal tables and two adjacent bars for patrons, while the sprawling outdoor patio is a literal beer garden that's decorated with flowers and plants maintained \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/18/lost-found-beer-garden-set-to-open-in-uptown/\" target=\"_blank\">by graduates from a gardening program at San Quentin\u003c/a>. There's numerous cafe and picnic tables as well as cozy nooks that are perfect for kicking back and relaxing in the casual setting. And for customers in a more playful mood, there's also a ping pong table and bean bag toss for folks to enjoy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound01.jpg\" alt=\"Lost and Found\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-82514\">\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"82517,82519,82523,82516,82515,82525\"]\u003c/p>\n\u003cp>Lost and Found has 20 beers on draft -- many of which are local offerings, like the \u003ca href=\"http://www.101northbeer.com/heroine-india-pale-ale/\" target=\"_blank\">101 North Heroine\u003c/a> IPA from Petaluma ($6) -- although they're currently limited to just beer and wine. (Head next door to \u003ca href=\"http://www.hutchoakland.com/\" target=\"_blank\">The Hutch\u003c/a> if you're searching for Southern food, whiskeys and cocktails.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"82527,82518,82524\"]\u003c/p>\n\u003cp>Chef Dennis Yadroff (whose previous stints include \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.sweetwoodruffsf.com/\" target=\"_blank\">Sweet Woodruff\u003c/a> and \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a>) has created an eclectic menu with global influences. Kimchi deviled eggs with green garlic are an Asian fusion take on an American classic ($5), as are the light, crispy instant ramen funnel cakes or fried \"Cheetos\" ($4). The \u003cem>Bahía de Cochinos\u003c/em>, or \"Bay of Pigs\" sandwich, is a nod to Cuban sandwiches with soy-miso braised pork, pickled \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Giardiniera\" target=\"_blank\">giardiniera\u003c/a>\u003c/em> and mustard piled on soft loaves of \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a> ciabatta ($12). \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"82528,82529,82530\"]\u003c/p>\n\u003cp>If a recent busy Friday night is any indication of its future, Lost and Found seems destined to become another popular al fresco spot with locals. I'll certainly be back to try more of their offerings in the coming months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a>\u003c/strong>\u003cbr>\n2040 Telegraph Avenue (btwn. 20th & 21st Streets), Oakland [\u003ca href=\"https://goo.gl/maps/0FcAG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone: (510) 763-2040\u003cbr>\nHours: Tues.-Thurs. 11:30AM-10PM; Fri.-Sat. 11:30AM-12PM; Sun. 11:30AM-10PM; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LostANDFound510\" target=\"_blank\">Lost and Found \u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\" alt=\"Lost and Found\" width=\"640\" height=\"359\" class=\"alignright size-full wp-image-82526\">\u003c/a>\u003c/p>\n\u003cp>Summer is upon us, and there's no shortage of outdoor venues to enjoy the warm weather -- especially with the surging influx of beer gardens cropping up in the East Bay. Uptown's \u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a> is the latest addition to the Oakland scene (and check out my recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/\" target=\"_blank\">beer and sausage\u003c/a> round up for more options.)\u003c/p>\n\u003cp>From the owners of the music and art lounge \u003ca href=\"http://oaklandlayover.com/\" target=\"_blank\">The Layover\u003c/a>, husband-and-wife team Christi Vaughn and Tim Martinez debuted the renovated 9,000 sq. foot building and patio (that once housed a U.S. Citizenship and Immigration application support center) in mid-April. The airy indoor space has several communal tables and two adjacent bars for patrons, while the sprawling outdoor patio is a literal beer garden that's decorated with flowers and plants maintained \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/18/lost-found-beer-garden-set-to-open-in-uptown/\" target=\"_blank\">by graduates from a gardening program at San Quentin\u003c/a>. There's numerous cafe and picnic tables as well as cozy nooks that are perfect for kicking back and relaxing in the casual setting. And for customers in a more playful mood, there's also a ping pong table and bean bag toss for folks to enjoy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound01.jpg\" alt=\"Lost and Found\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-82514\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chef Dennis Yadroff (whose previous stints include \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.sweetwoodruffsf.com/\" target=\"_blank\">Sweet Woodruff\u003c/a> and \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a>) has created an eclectic menu with global influences. Kimchi deviled eggs with green garlic are an Asian fusion take on an American classic ($5), as are the light, crispy instant ramen funnel cakes or fried \"Cheetos\" ($4). The \u003cem>Bahía de Cochinos\u003c/em>, or \"Bay of Pigs\" sandwich, is a nod to Cuban sandwiches with soy-miso braised pork, pickled \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Giardiniera\" target=\"_blank\">giardiniera\u003c/a>\u003c/em> and mustard piled on soft loaves of \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a> ciabatta ($12). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If a recent busy Friday night is any indication of its future, Lost and Found seems destined to become another popular al fresco spot with locals. I'll certainly be back to try more of their offerings in the coming months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a>\u003c/strong>\u003cbr>\n2040 Telegraph Avenue (btwn. 20th & 21st Streets), Oakland [\u003ca href=\"https://goo.gl/maps/0FcAG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone: (510) 763-2040\u003cbr>\nHours: Tues.-Thurs. 11:30AM-10PM; Fri.-Sat. 11:30AM-12PM; Sun. 11:30AM-10PM; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LostANDFound510\" target=\"_blank\">Lost and Found \u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hot Eats: The Commissary & Chino Open ",
"title": "Hot Eats: The Commissary & Chino Open ",
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"content": "\u003cfigure id=\"attachment_82557\" class=\"wp-caption aligncenter\" style=\"max-width: 682px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Portraits-16.jpg\">\u003cimg class=\"size-large wp-image-82557\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Portraits-16-682x1024.jpg\" alt=\"Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins inside The Commissary Kitchen. Photo: Aubrie Pick\" width=\"682\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins inside The Commissary Kitchen. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>With so many hot new food projects it can be hard to keep track of them all and this month is especially buzz-y. Here are fresh updates including one from chef Traci Des Jardins, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/\" target=\"_blank\">who is no stranger to Bay Area Bites\u003c/a>. Her new restaurant, \u003ca href=\"http://www.presidio.gov/food/Pages/Commissary.aspx\" target=\"_blank\">The Commissary\u003c/a>, opened this week in a restored building that once housed barracks. This eatery is being run in conjunction with \u003ca href=\"http://www.presidio.gov/Pages/default.aspx\" target=\"_blank\">the Presidio Trust\u003c/a> and Bon Appetit Management Company, and serves up more Spanish flavors than Des Jardins' other spots: \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardinière Restaurant\u003c/a>, \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita\u003c/a>, \u003ca href=\"http://www.publichousesf.com/\" target=\"_blank\">Public House\u003c/a>, and \u003ca href=\"http://www.ritzcarlton.com/en/Properties/LakeTahoe/Dining/manzanita/Default.htm?wbc_purpose=Basic\" target=\"_blank\">Manzanita\u003c/a>. Des Jardins is in the Commissary kitchen right now, but once things settle down kitchen duties will go to executive chefs Reylon Agustin and Robbie Lewis, pictured above. You may want to call ahead since the hours during the soft opening are varied.\u003c/p>\n\u003cfigure id=\"attachment_82558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-002.jpg\">\u003cimg class=\"size-full wp-image-82558\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-002.jpg\" alt=\"Cheese with quince paste and Marcona almonds at The Commissary. Photo: Aubrie Pick\" width=\"1000\" height=\"1500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese with quince paste and Marcona almonds at The Commissary. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>I caught up with Des Jardins at a preview event while plates of fingerling potato with chorizo and aioli came out of the kitchen, followed by beautiful and tasty sardines with fava beans, radish and garlic. A hearty cheese board was also on offer and other guests who were taking in the airy and open space included Craig Middleton of the Presidio Trust, photographer Frankie Frankeny, Susie and Mark Buell, Liz Einbinder, James Stolich (Cook with James), Jennifer Roy, Joe Brown (his bread from Marla Bakery is used), and Culinary Consultant Laiko Bahrs. The chef's comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_82559\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-029.jpg\">\u003cimg class=\"size-full wp-image-82559\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-029.jpg\" alt=\"Fava beans at The Commissary. Photo: Aubrie Pick\" width=\"1000\" height=\"666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fava beans at The Commissary. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> How's the opening going?\u003cbr>\n\u003cstrong>Des Jardins:\u003c/strong> It's always crazy. You know how it is. I'll be here through it all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What are some of your favorite dishes and what's the menu like?\u003cbr>\n\u003cstrong>Des Jardins:\u003c/strong> It's very improvisational and will change. We're getting seafood that's rated well by the \u003ca href=\"http://www.seafoodwatch.org/cr/seafoodwatch.aspx\" target=\"_blank\">Monterey Seafood Watch\u003c/a> and is local, like sardines in escabeche. We do some of our own curing here. There's also grilled squid and garbanzo beans with fennel and aioli; striped bass, clams and toasted almond picada; as well as roasted chicken, liver toast, Marcona almonds and dates.\u003c/p>\n\u003cfigure id=\"attachment_82560\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino.jpg\">\u003cimg class=\"size-full wp-image-82560\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino.jpg\" alt=\"Joe Hargrave inside Chino during current construction, art work by Drew Kelly. Photo: Chino\" width=\"720\" height=\"540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Hargrave inside Chino during current construction, art work by Drew Kelly. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>The wait for Chino (which is Spanish for Chinese), a modern Chinese spot from the folks at \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, is almost over. Chino, which is still under construction, has been eagerly anticipated because it means a new place in the Mission District to eat steamed buns known as baos, noodles, “grab pancakes” of the zhōng zhuā bǐng (蔥抓餅) variety, dumplings and other small plates, with or without adult beverages. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/22/alembics-danny-louie-talks-cocktails-creativity-and-shares-a-seasonal-drink-recipe/\" target=\"_blank\">Danny Louie\u003c/a> had a hand in helping create the bar program, and drinks of interest include the Shanghai Buck (Pampero aniversario rum, ginger, bitters & lime) and Chinatown Iced Tea (Baijiu, almond milk, passion fruit, Lipton tea and lemon). Chino will open this Wednesday, May 28 in a space that for years housed a tapas eatery called Andalu.\u003c/p>\n\u003cfigure id=\"attachment_82561\" class=\"wp-caption aligncenter\" style=\"max-width: 2736px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IMG_1906-e1401129415958.jpg\">\u003cimg class=\"size-full wp-image-82561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IMG_1906-e1401129415958.jpg\" alt=\"Bao de chicharon pork belly bun. Photo: Chino\" width=\"2736\" height=\"3648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bao de chicharon pork belly bun. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>Joe Hargrave came up with the idea for the casual Chinese spot with his wife, Sara Deseran, who is a \u003ca href=\"http://www.modernluxury.com/san-francisco\" target=\"_blank\">San Francisco Magazine\u003c/a> editor and food writer. The menu was crafted with an assist from chef Telmo Faria (who has long been associated with Tacolicious) and initial work was done by chef Brandon Jew, who is no longer on the project after a friendly parting. Chino started as a pop-up at the Ferry Building and Hargrave traveled to some fun spots for a little R+D before moving into the brick-and-mortar location. Hargrave updated me on what to expect. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What dishes can customers look forward to?\u003cbr>\n\u003cstrong>Hargrave:\u003c/strong> It’s a funny concept and not totally different than Tacolicious, which we took a lot of heat for. I have a super love of noodles and dumplings and you can go to a few places in the Avenues, but overall it's just not prevalent and available here. Sara wrote \u003ca href=\"http://books.google.com/books/about/Asian_vegetables.html?id=Rq5QAQAAIAAJ\" target=\"_blank\">a book 12 years ago about Asian vegetables\u003c/a>, and it's a topic that she really knows a lot about. We're going to have vegetables and cocktails along with baos and Dan Dan noodles that will be authentic, whatever that means. Look for Korean and Japanese flavors. It's not going to be fusion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What are the tough parts about opening?\u003cbr>\n\u003cstrong>Hargrave:\u003c/strong> We don’t speak Mandarin, so sourcing ingredients means I have to take a picture, and go to a market in Chinatown, because I don’t have any words. If I go to La Palma for Tacolicious, I can speak Spanish and order 50,000 tortillas. If I go to Chinatown, I am not able to do that.\u003c/p>\n\u003cp>It's just amazing, when people tell me “if you’re going to do a Chinese restaurant you have to have a wok and these are the dishes you have to do.” I say no, I don’t have to do a wok station, it’s just not my concept. San Franciscans are very funny about authenticity.\u003c/p>\n\u003cfigure id=\"attachment_82563\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino2.jpg\">\u003cimg class=\"size-full wp-image-82563\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino2.jpg\" alt=\"Cucumbers all busted up dish. Photo: Chino\" width=\"640\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cucumbers all busted up dish. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>I was in Taipei, Taiwan and there was super mashed-up food showing Japanese influence and lots of fresh seafood. We went to a place called Addiction Aquatic, that has the most amazing fish market. The pork with peanut in spongey white bread is Taiwanese and we're bringing that back.\u003c/p>\n\u003cp>Chairman Bao and \u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\">M.Y. China\u003c/a> use Peking duck. At Tacolicious we do a taco of the week; the bao is almost replaceable with a tortilla. At \u003ca href=\"http://momofuku.com/toronto/noodle-bar-to/menu/\" target=\"_blank\">Momofuku\u003c/a>, I tried a pastrami bao that was delicious and really good. There is also a Cubano with chile cheese, and pork that was pressed... those things would bug the purists to no end.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.presidio.gov/food/Pages/Commissary.aspx\" target=\"_blank\">The Commissary\u003c/a> \u003c/strong>\u003cbr>\n101 Montgomery St. (at Sheridan Ave.), San Francisco\u003cbr>\n(415) 561-3600\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCommissarySF\" target=\"_blank\">TheCommissarySF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheCommissarySF\" target=\"_blank\">www.facebook.com/TheCommissarySF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chinosf.tumblr.com/\" target=\"_blank\">Chino\u003c/a>\u003c/strong>\u003cbr>\n3198 16th St. (at Guerrero), San Francisco\u003cbr>\n(415) 420-9869\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SFChino\" target=\"_blank\">SFChino\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chinorestaurant\" target=\"_blank\">www.facebook.com/chinorestaurant\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Post updated 6/4/14\u003c/em>\u003c/p>\n\n",
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"excerpt": "Mary Ladd reports on the juiciest restaurant updates from hot new spots: The Commissary from Chef Traci Des Jardins, and Chino from the people behind Tacolicious. ",
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"description": "Mary Ladd reports on the juiciest restaurant updates from hot new spots: The Commissary from Chef Traci Des Jardins, and Chino from the people behind Tacolicious. ",
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"headline": "Hot Eats: The Commissary & Chino Open ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82557\" class=\"wp-caption aligncenter\" style=\"max-width: 682px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Portraits-16.jpg\">\u003cimg class=\"size-large wp-image-82557\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Portraits-16-682x1024.jpg\" alt=\"Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins inside The Commissary Kitchen. Photo: Aubrie Pick\" width=\"682\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Reylon Agustin, Robbie Lewis and Traci Des Jardins inside The Commissary Kitchen. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>With so many hot new food projects it can be hard to keep track of them all and this month is especially buzz-y. Here are fresh updates including one from chef Traci Des Jardins, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/\" target=\"_blank\">who is no stranger to Bay Area Bites\u003c/a>. Her new restaurant, \u003ca href=\"http://www.presidio.gov/food/Pages/Commissary.aspx\" target=\"_blank\">The Commissary\u003c/a>, opened this week in a restored building that once housed barracks. This eatery is being run in conjunction with \u003ca href=\"http://www.presidio.gov/Pages/default.aspx\" target=\"_blank\">the Presidio Trust\u003c/a> and Bon Appetit Management Company, and serves up more Spanish flavors than Des Jardins' other spots: \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardinière Restaurant\u003c/a>, \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita\u003c/a>, \u003ca href=\"http://www.publichousesf.com/\" target=\"_blank\">Public House\u003c/a>, and \u003ca href=\"http://www.ritzcarlton.com/en/Properties/LakeTahoe/Dining/manzanita/Default.htm?wbc_purpose=Basic\" target=\"_blank\">Manzanita\u003c/a>. Des Jardins is in the Commissary kitchen right now, but once things settle down kitchen duties will go to executive chefs Reylon Agustin and Robbie Lewis, pictured above. You may want to call ahead since the hours during the soft opening are varied.\u003c/p>\n\u003cfigure id=\"attachment_82558\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-002.jpg\">\u003cimg class=\"size-full wp-image-82558\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-002.jpg\" alt=\"Cheese with quince paste and Marcona almonds at The Commissary. Photo: Aubrie Pick\" width=\"1000\" height=\"1500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese with quince paste and Marcona almonds at The Commissary. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>I caught up with Des Jardins at a preview event while plates of fingerling potato with chorizo and aioli came out of the kitchen, followed by beautiful and tasty sardines with fava beans, radish and garlic. A hearty cheese board was also on offer and other guests who were taking in the airy and open space included Craig Middleton of the Presidio Trust, photographer Frankie Frankeny, Susie and Mark Buell, Liz Einbinder, James Stolich (Cook with James), Jennifer Roy, Joe Brown (his bread from Marla Bakery is used), and Culinary Consultant Laiko Bahrs. The chef's comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_82559\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-029.jpg\">\u003cimg class=\"size-full wp-image-82559\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/Commissary-Food-029.jpg\" alt=\"Fava beans at The Commissary. Photo: Aubrie Pick\" width=\"1000\" height=\"666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fava beans at The Commissary. Photo: Aubrie Pick\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> How's the opening going?\u003cbr>\n\u003cstrong>Des Jardins:\u003c/strong> It's always crazy. You know how it is. I'll be here through it all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What are some of your favorite dishes and what's the menu like?\u003cbr>\n\u003cstrong>Des Jardins:\u003c/strong> It's very improvisational and will change. We're getting seafood that's rated well by the \u003ca href=\"http://www.seafoodwatch.org/cr/seafoodwatch.aspx\" target=\"_blank\">Monterey Seafood Watch\u003c/a> and is local, like sardines in escabeche. We do some of our own curing here. There's also grilled squid and garbanzo beans with fennel and aioli; striped bass, clams and toasted almond picada; as well as roasted chicken, liver toast, Marcona almonds and dates.\u003c/p>\n\u003cfigure id=\"attachment_82560\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino.jpg\">\u003cimg class=\"size-full wp-image-82560\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino.jpg\" alt=\"Joe Hargrave inside Chino during current construction, art work by Drew Kelly. Photo: Chino\" width=\"720\" height=\"540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Hargrave inside Chino during current construction, art work by Drew Kelly. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>The wait for Chino (which is Spanish for Chinese), a modern Chinese spot from the folks at \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, is almost over. Chino, which is still under construction, has been eagerly anticipated because it means a new place in the Mission District to eat steamed buns known as baos, noodles, “grab pancakes” of the zhōng zhuā bǐng (蔥抓餅) variety, dumplings and other small plates, with or without adult beverages. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/22/alembics-danny-louie-talks-cocktails-creativity-and-shares-a-seasonal-drink-recipe/\" target=\"_blank\">Danny Louie\u003c/a> had a hand in helping create the bar program, and drinks of interest include the Shanghai Buck (Pampero aniversario rum, ginger, bitters & lime) and Chinatown Iced Tea (Baijiu, almond milk, passion fruit, Lipton tea and lemon). Chino will open this Wednesday, May 28 in a space that for years housed a tapas eatery called Andalu.\u003c/p>\n\u003cfigure id=\"attachment_82561\" class=\"wp-caption aligncenter\" style=\"max-width: 2736px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IMG_1906-e1401129415958.jpg\">\u003cimg class=\"size-full wp-image-82561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IMG_1906-e1401129415958.jpg\" alt=\"Bao de chicharon pork belly bun. Photo: Chino\" width=\"2736\" height=\"3648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bao de chicharon pork belly bun. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>Joe Hargrave came up with the idea for the casual Chinese spot with his wife, Sara Deseran, who is a \u003ca href=\"http://www.modernluxury.com/san-francisco\" target=\"_blank\">San Francisco Magazine\u003c/a> editor and food writer. The menu was crafted with an assist from chef Telmo Faria (who has long been associated with Tacolicious) and initial work was done by chef Brandon Jew, who is no longer on the project after a friendly parting. Chino started as a pop-up at the Ferry Building and Hargrave traveled to some fun spots for a little R+D before moving into the brick-and-mortar location. Hargrave updated me on what to expect. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What dishes can customers look forward to?\u003cbr>\n\u003cstrong>Hargrave:\u003c/strong> It’s a funny concept and not totally different than Tacolicious, which we took a lot of heat for. I have a super love of noodles and dumplings and you can go to a few places in the Avenues, but overall it's just not prevalent and available here. Sara wrote \u003ca href=\"http://books.google.com/books/about/Asian_vegetables.html?id=Rq5QAQAAIAAJ\" target=\"_blank\">a book 12 years ago about Asian vegetables\u003c/a>, and it's a topic that she really knows a lot about. We're going to have vegetables and cocktails along with baos and Dan Dan noodles that will be authentic, whatever that means. Look for Korean and Japanese flavors. It's not going to be fusion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> What are the tough parts about opening?\u003cbr>\n\u003cstrong>Hargrave:\u003c/strong> We don’t speak Mandarin, so sourcing ingredients means I have to take a picture, and go to a market in Chinatown, because I don’t have any words. If I go to La Palma for Tacolicious, I can speak Spanish and order 50,000 tortillas. If I go to Chinatown, I am not able to do that.\u003c/p>\n\u003cp>It's just amazing, when people tell me “if you’re going to do a Chinese restaurant you have to have a wok and these are the dishes you have to do.” I say no, I don’t have to do a wok station, it’s just not my concept. San Franciscans are very funny about authenticity.\u003c/p>\n\u003cfigure id=\"attachment_82563\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino2.jpg\">\u003cimg class=\"size-full wp-image-82563\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/chino2.jpg\" alt=\"Cucumbers all busted up dish. Photo: Chino\" width=\"640\" height=\"640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cucumbers all busted up dish. Photo: Chino\u003c/figcaption>\u003c/figure>\n\u003cp>I was in Taipei, Taiwan and there was super mashed-up food showing Japanese influence and lots of fresh seafood. We went to a place called Addiction Aquatic, that has the most amazing fish market. The pork with peanut in spongey white bread is Taiwanese and we're bringing that back.\u003c/p>\n\u003cp>Chairman Bao and \u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\">M.Y. China\u003c/a> use Peking duck. At Tacolicious we do a taco of the week; the bao is almost replaceable with a tortilla. At \u003ca href=\"http://momofuku.com/toronto/noodle-bar-to/menu/\" target=\"_blank\">Momofuku\u003c/a>, I tried a pastrami bao that was delicious and really good. There is also a Cubano with chile cheese, and pork that was pressed... those things would bug the purists to no end.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.presidio.gov/food/Pages/Commissary.aspx\" target=\"_blank\">The Commissary\u003c/a> \u003c/strong>\u003cbr>\n101 Montgomery St. (at Sheridan Ave.), San Francisco\u003cbr>\n(415) 561-3600\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCommissarySF\" target=\"_blank\">TheCommissarySF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheCommissarySF\" target=\"_blank\">www.facebook.com/TheCommissarySF\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chinosf.tumblr.com/\" target=\"_blank\">Chino\u003c/a>\u003c/strong>\u003cbr>\n3198 16th St. (at Guerrero), San Francisco\u003cbr>\n(415) 420-9869\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SFChino\" target=\"_blank\">SFChino\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chinorestaurant\" target=\"_blank\">www.facebook.com/chinorestaurant\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Leaf Kitchen: Cooking and Farming Summer Camp for Kids ",
"title": "Bay Leaf Kitchen: Cooking and Farming Summer Camp for Kids ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Another round of LA-worthy days and nights is on its way. Memorial Day may be a week away, but this spate of outdoor-patio, grillin' and beerin' weather is a good reminder that, by the calendar, there's less than a month until school lets out. If you've got kids, you know what that means: entertainment, in the shape of day camps, local trips, and visits to the cousins and grandparents, needs to be arranged as soon as possible, for everyone's sanity and fun, especially yours. \u003c/p>\n\u003cfigure id=\"attachment_81359\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IsaiahCossandEliannaFriedmanbyJoshLeskar700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IsaiahCossandEliannaFriedmanbyJoshLeskar700.jpg\" alt=\"Isaiah Coss and EliannaFriedman Photo: JoshLeskar\" width=\"300\" class=\"size-full wp-image-81359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Isaiah Coss and EliannaFriedman Photo: JoshLeskar\u003c/figcaption>\u003c/figure>\n\u003cp>And while there are specialty camps for everything from \u003ca href=\"http://thecrucible.org/youth-programs/\">glassblowing and blacksmithing\u003c/a> in Oakland to \u003ca href=\"http://bayareawritingproject.org/2014-young-writers-camps/\">digital storytelling\u003c/a> in San Francisco, camps that give kids hands-on cooking experience are becoming ever more popular. Who wouldn't want to outsource the mess when little Noah and Ellie learn to make their first kale salads? With cooking camps, kids bring home the skills--and hopefully, enthusiasm for new and healthy foods--and leave the spills and dirty pots and pans behind. Even better for busy parents, there's no lunch to pack, no dreaded snack duty, and no feigning enthusiasm at the sidelines of yet another no-score, \u003cem>but-Dad-she-tripped-me!\u003c/em> soccer game. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bayleafkitchen.org/camp\">Bay Leaf Kitchen\u003c/a> is the latest entry into the kids' cooking-camp category. It's the healthy-eating, farm-to-table brainchild of director Elianna Friedman, formerly the market chef at \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a> and now its culinary educator. At CUESA, she launched the free field-trip program \u003ca href=\"http://www.cuesa.org/about-cuesa/programs/foodwise-kids\">Foodwise Kids\u003c/a> for San Francisco public school students at the Ferry Plaza farmers' markets, and helps coordinate school activities and outreach at the markets. \u003c/p>\n\u003cp>The idea for a summer cooking and farming camp came to her in November 2013. Since then, she's raised over ten thousand dollars in an IndieGoGo crowdfunding campaign, and is now registering campers (ages 9-12) for two week-long sessions, June 16-20 and July 21-25. Camp days run from 9am-4pm daily, with one overnight camp-out at the popular \u003ca href=\"http://www.eatwell.com/\">Eatwell Farm\u003c/a> in Winters. (Date night alert! \u003cem>\u003ca href=\"http://www.richtablesf.com/\">Rich Table\u003c/a>, dinner for two?)\u003c/em> Each class is limited to 28 students, broken down into small teams overseen by a staff of four or five counselors. \u003c/p>\n\u003cfigure id=\"attachment_81361\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/EatwellFarmbyNigelWalker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/EatwellFarmbyNigelWalker.jpg\" alt=\"Eatwell Farm Photo: NigelWalker\" width=\"1000\" height=\"665\" class=\"size-full wp-image-81361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm Photo: NigelWalker\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81360\" class=\"wp-caption alignleft\" style=\"max-width: 252px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/GordonCamplejohnandEliannaFriedmanbyJoshLeskar700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/GordonCamplejohnandEliannaFriedmanbyJoshLeskar700-252x290.jpg\" alt=\"Gordon Camplejohn and Elianna Friedman Photo: JoshLeskar\" width=\"252\" height=\"290\" class=\"size-medium wp-image-81360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gordon Camplejohn and Elianna Friedman Photo: JoshLeskar\u003c/figcaption>\u003c/figure>\n\u003cp>Working with the hundreds of kids who came through CUESA's hands-on programs in sustainable agriculture and farm-to-table cooking, Friedman learned that even the squirmiest kids wanted to learn (or at least eat a strawberry). How does a seed become a plant? How does a plant turn sunshine into food? Why are peaches sweet and peppers hot? Done right, a farm trip can be a living biology lesson, complete with plenty of excuses for getting dirty along the way. \"The market was such a natural classroom,\" said Friedman when we spoke with her last month. \"Kids loved to pick stuff out,\" and then eat the fruits and vegetables they'd discovered. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Part of having a good relationship with food is exploring it on your own,\" said Friedman. \"There's no wrong way to make a salad or a soup.\" (Presumably, Bay Leaf Kitchen's middle schoolers will not be tasked with following the full six-step \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/11/06/behold-jeremiah-towers-brilliant-instructions-on-how-prep-lettuce-at-stars/\">Jeremiah Tower protocol\u003c/a> for washing lettuce at Stars.) And while there will be hands-on cooking and education, Friedman promises that the approach will let kids be \"wacky, silly, have a lot of fun, learn to explore and play in the kitchen,\" with time for free outdoor recreation in nearby parks as well as at the farm. Guest chefs from local restaurants and food businesses will share their expertise, while also being role models for those young \u003ca href=\"http://www.pbs.org/food/shows/\">food-show fans\u003c/a> who might be curious about cooking careers. \u003c/p>\n\u003cfigure id=\"attachment_81362\" class=\"wp-caption alignright\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/CowsatEatwellFarmbyNigelWalker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/CowsatEatwellFarmbyNigelWalker-217x290.jpg\" alt=\"Cows at Eatwell Farm Photo: NigelWalker\" width=\"217\" height=\"290\" class=\"size-medium wp-image-81362\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows at Eatwell Farm Photo: NigelWalker\u003c/figcaption>\u003c/figure>\n\u003cp>The highlight of the Monday-through-Friday program will be an overnight campout at Eatwell Farm, a 100-acre organic market farm that's run a busy produce stand and CSA program at the Ferry Plaza farmers' market for many years. The farm has animals--including cows, horses, and chickens--as well as a year-round variety of fruits, vegetables, and flowers (especially lavender) under cultivation. Friedman, who knows Eatwell owner Nigel Walker and his wife Lorraine, said the collaboration came together easily. \"It felt so natural. Lorraine had been wanting to run a kids' program. They have a lot of adult programs up at the farm already.\" Planned farm activities might including milking the cows, gathering eggs, and of course, harvesting vegetables for farm feasts. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The farm aspect is what really sets this camp apart, Friedman told us. Coming to the farm can help kids understand where their food comes from, an experience that can have a life-long impact. Sure, it's cool to have knife skills like Bobby Flay, but connecting a pesto pizza with the rain that opens a seed, the sunshine that nourishes it, the cow whose milk makes the cheese and the people who pick the basil and harvest the wheat? Now those are real life stories. \u003c/p>\n\n",
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"excerpt": "A new kids' cooking camp with a farming twist comes to the Bay Area. Stephanie Rosenbaum Klassen talks to former CUESA market chef Elianna Friedman about the launch of Bay Leaf Kitchen at the Ferry Building this summer. ",
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"description": "A new kids' cooking camp with a farming twist comes to the Bay Area. Stephanie Rosenbaum Klassen talks to former CUESA market chef Elianna Friedman about the launch of Bay Leaf Kitchen at the Ferry Building this summer. ",
"title": "Bay Leaf Kitchen: Cooking and Farming Summer Camp for Kids | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Another round of LA-worthy days and nights is on its way. Memorial Day may be a week away, but this spate of outdoor-patio, grillin' and beerin' weather is a good reminder that, by the calendar, there's less than a month until school lets out. If you've got kids, you know what that means: entertainment, in the shape of day camps, local trips, and visits to the cousins and grandparents, needs to be arranged as soon as possible, for everyone's sanity and fun, especially yours. \u003c/p>\n\u003cfigure id=\"attachment_81359\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IsaiahCossandEliannaFriedmanbyJoshLeskar700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IsaiahCossandEliannaFriedmanbyJoshLeskar700.jpg\" alt=\"Isaiah Coss and EliannaFriedman Photo: JoshLeskar\" width=\"300\" class=\"size-full wp-image-81359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Isaiah Coss and EliannaFriedman Photo: JoshLeskar\u003c/figcaption>\u003c/figure>\n\u003cp>And while there are specialty camps for everything from \u003ca href=\"http://thecrucible.org/youth-programs/\">glassblowing and blacksmithing\u003c/a> in Oakland to \u003ca href=\"http://bayareawritingproject.org/2014-young-writers-camps/\">digital storytelling\u003c/a> in San Francisco, camps that give kids hands-on cooking experience are becoming ever more popular. Who wouldn't want to outsource the mess when little Noah and Ellie learn to make their first kale salads? With cooking camps, kids bring home the skills--and hopefully, enthusiasm for new and healthy foods--and leave the spills and dirty pots and pans behind. Even better for busy parents, there's no lunch to pack, no dreaded snack duty, and no feigning enthusiasm at the sidelines of yet another no-score, \u003cem>but-Dad-she-tripped-me!\u003c/em> soccer game. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bayleafkitchen.org/camp\">Bay Leaf Kitchen\u003c/a> is the latest entry into the kids' cooking-camp category. It's the healthy-eating, farm-to-table brainchild of director Elianna Friedman, formerly the market chef at \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a> and now its culinary educator. At CUESA, she launched the free field-trip program \u003ca href=\"http://www.cuesa.org/about-cuesa/programs/foodwise-kids\">Foodwise Kids\u003c/a> for San Francisco public school students at the Ferry Plaza farmers' markets, and helps coordinate school activities and outreach at the markets. \u003c/p>\n\u003cp>The idea for a summer cooking and farming camp came to her in November 2013. Since then, she's raised over ten thousand dollars in an IndieGoGo crowdfunding campaign, and is now registering campers (ages 9-12) for two week-long sessions, June 16-20 and July 21-25. Camp days run from 9am-4pm daily, with one overnight camp-out at the popular \u003ca href=\"http://www.eatwell.com/\">Eatwell Farm\u003c/a> in Winters. (Date night alert! \u003cem>\u003ca href=\"http://www.richtablesf.com/\">Rich Table\u003c/a>, dinner for two?)\u003c/em> Each class is limited to 28 students, broken down into small teams overseen by a staff of four or five counselors. \u003c/p>\n\u003cfigure id=\"attachment_81361\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/EatwellFarmbyNigelWalker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/EatwellFarmbyNigelWalker.jpg\" alt=\"Eatwell Farm Photo: NigelWalker\" width=\"1000\" height=\"665\" class=\"size-full wp-image-81361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm Photo: NigelWalker\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81360\" class=\"wp-caption alignleft\" style=\"max-width: 252px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/GordonCamplejohnandEliannaFriedmanbyJoshLeskar700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/GordonCamplejohnandEliannaFriedmanbyJoshLeskar700-252x290.jpg\" alt=\"Gordon Camplejohn and Elianna Friedman Photo: JoshLeskar\" width=\"252\" height=\"290\" class=\"size-medium wp-image-81360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gordon Camplejohn and Elianna Friedman Photo: JoshLeskar\u003c/figcaption>\u003c/figure>\n\u003cp>Working with the hundreds of kids who came through CUESA's hands-on programs in sustainable agriculture and farm-to-table cooking, Friedman learned that even the squirmiest kids wanted to learn (or at least eat a strawberry). How does a seed become a plant? How does a plant turn sunshine into food? Why are peaches sweet and peppers hot? Done right, a farm trip can be a living biology lesson, complete with plenty of excuses for getting dirty along the way. \"The market was such a natural classroom,\" said Friedman when we spoke with her last month. \"Kids loved to pick stuff out,\" and then eat the fruits and vegetables they'd discovered. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Part of having a good relationship with food is exploring it on your own,\" said Friedman. \"There's no wrong way to make a salad or a soup.\" (Presumably, Bay Leaf Kitchen's middle schoolers will not be tasked with following the full six-step \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/11/06/behold-jeremiah-towers-brilliant-instructions-on-how-prep-lettuce-at-stars/\">Jeremiah Tower protocol\u003c/a> for washing lettuce at Stars.) And while there will be hands-on cooking and education, Friedman promises that the approach will let kids be \"wacky, silly, have a lot of fun, learn to explore and play in the kitchen,\" with time for free outdoor recreation in nearby parks as well as at the farm. Guest chefs from local restaurants and food businesses will share their expertise, while also being role models for those young \u003ca href=\"http://www.pbs.org/food/shows/\">food-show fans\u003c/a> who might be curious about cooking careers. \u003c/p>\n\u003cfigure id=\"attachment_81362\" class=\"wp-caption alignright\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/CowsatEatwellFarmbyNigelWalker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/CowsatEatwellFarmbyNigelWalker-217x290.jpg\" alt=\"Cows at Eatwell Farm Photo: NigelWalker\" width=\"217\" height=\"290\" class=\"size-medium wp-image-81362\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows at Eatwell Farm Photo: NigelWalker\u003c/figcaption>\u003c/figure>\n\u003cp>The highlight of the Monday-through-Friday program will be an overnight campout at Eatwell Farm, a 100-acre organic market farm that's run a busy produce stand and CSA program at the Ferry Plaza farmers' market for many years. The farm has animals--including cows, horses, and chickens--as well as a year-round variety of fruits, vegetables, and flowers (especially lavender) under cultivation. Friedman, who knows Eatwell owner Nigel Walker and his wife Lorraine, said the collaboration came together easily. \"It felt so natural. Lorraine had been wanting to run a kids' program. They have a lot of adult programs up at the farm already.\" Planned farm activities might including milking the cows, gathering eggs, and of course, harvesting vegetables for farm feasts. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The farm aspect is what really sets this camp apart, Friedman told us. Coming to the farm can help kids understand where their food comes from, an experience that can have a life-long impact. Sure, it's cool to have knife skills like Bobby Flay, but connecting a pesto pizza with the rain that opens a seed, the sunshine that nourishes it, the cow whose milk makes the cheese and the people who pick the basil and harvest the wheat? Now those are real life stories. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Open Secret's Radiance Cuisine: Food + Kirtan to Recharge Body, Mind and Spirit",
"title": "Open Secret's Radiance Cuisine: Food + Kirtan to Recharge Body, Mind and Spirit",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82022\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-band1000.jpg\">\u003cimg class=\"size-full wp-image-82022\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-band1000.jpg\" alt=\"Radiance kirtan band playing at Open Secret Bookstore. \" width=\"1000\" height=\"559\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance kirtan band playing at Open Secret Bookstore.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos and video by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Who says spring cleaning is just about organizing closets and washing dirty windows? The change of seasons can also inspire us to take inventory of ourselves, pausing to purge some of the junk from our diets and clutter from our minds. Whether it’s a matter of curtailing your bacon intake or releasing stress pent up from sitting in traffic, a good way to kick-start a personal renewal process is to spend an evening eating, chanting and losing yourself in hypnotic rhythms at \u003ca href=\"http://www.opensecretbookstore.com/\">Open Secret Bookstore\u003c/a> in San Rafael.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81996,81995,81994\"]\u003c/p>\n\u003cfigure id=\"attachment_82008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-plate1000.jpg\">\u003cimg class=\"size-full wp-image-82008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-plate1000.jpg\" alt=\"Radiance Plate\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance Plate\u003c/figcaption>\u003c/figure>\n\u003cp>A Saturday evening at Open Secret might begin like mine did: seated at a supper club-style table, relishing every bite of food on my “Radiance Plate,” the vegan sampler dish served at the in-house cafe. It’s the kind of good-for-you food that makes me proclaim, “If all my meals tasted like this, I’d go vegan!” But the food was just the start of my nourishment. It was the preamble to a night of kirtan, a form of call and response chanting derived from ancient Indian scriptures that’s gained popularity thanks to “kirtaneer” superstars like \u003ca href=\"http://www.krishnadas.com/\">Krishna Das\u003c/a> and Marin County based \u003ca href=\"http://jaiuttal.com/\">Jai Uttal\u003c/a>. My own interest in kirtan was sparked by scientific studies that point to its therapeutic benefits, including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3099099/\">the power of chanting\u003c/a> to calm the nervous system and elevate our moods.\u003c/p>\n\u003cfigure id=\"attachment_82012\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-calef1000.jpg\">\u003cimg class=\"size-medium wp-image-82012\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-calef1000-290x162.jpg\" alt=\"Robert Calef, founder of Open Secret Bookstore. Photo: Wendy Goodfriend\" width=\"290\" height=\"162\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robert Calef, founder of Open Secret Bookstore.\u003c/figcaption>\u003c/figure>\n\u003cp>Dinner and chanting events are among the many offerings that have helped Open Secret survive while other independent spiritual bookstores \u003ca href=\"http://articles.latimes.com/2011/dec/30/local/la-me-bodhi-20111231\">have been forced to shut down\u003c/a>. Celebrating its 25th anniversary this summer, Robert Calef founded Open Secret out of a desire to create a space for people of all spiritual persuasions to engage in what he calls \"sacred leisure.\" Besides browsing the overstuffed bookshelves that seem to line every wall of the labyrinthine store, other activity options include meditating in a lofty backroom filled with Himalayan art, tarot card readings (courtesy of Granny Rainbow) and an ever-changing roster of classes, talks and performances held in an adjoining space.\u003c/p>\n\u003cfigure id=\"attachment_82014\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/granny-rainbow1000.jpg\">\u003cimg class=\"size-medium wp-image-82014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/granny-rainbow1000-290x193.jpg\" alt=\"Granny Rainbow\" width=\"290\" height=\"193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Granny Rainbow\u003c/figcaption>\u003c/figure>\n\u003cp>Calef knew from the start that the store would have to function as a multi-faceted community center to thrive, and offering food would be a critical part of the formula. “It had to be a space where we could feed body, mind and soul,” said Calef. Although their slow-cooked chai became an instant hit, they struggled to get the cafe part just right until four years ago when Calef invited local caterers \u003ca href=\"http://www.radiancecuisine.com/Site/Radiance_Cuisine.html\">Radiance Cuisine\u003c/a> to set up shop inside the bookstore, elevating the culinary offerings to new heights.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Everything on the Radiance Cuisine menu is organic, vegan and gluten-free. Ingredients may change daily depending on what’s available at farmers’ markets, but the roster always includes varying combinations of salad, vegetable curries, soups and grains.\u003c/p>\n\u003cfigure id=\"attachment_82007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-menu.jpg\">\u003cimg class=\"size-full wp-image-82007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-menu.jpg\" alt=\"Radiance menu\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance menu\u003c/figcaption>\u003c/figure>\n\u003cp>One section of my plate held crisp lettuces laced with radish, avocado, golden beets, roasted almonds, and a tangy-sweet dressing made with things like dates, capers, oranges and “more herbs than I can imagine,” according to one of the chefs. Next to that was a scoop of \u003ca href=\"http://massaorganics.com/\">Massa\u003c/a> Organics’ brown rice studded with currants. The rest of my plate was filled out with a curry of asparagus, cauliflower, broccoli, squash and potatoes. To make the curry, each of the vegetables was cooked separately and folded into a rich sauce made from a blend of tahini, cashews and caramelized vegetables.\u003c/p>\n\u003cfigure id=\"attachment_82004\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-food700.jpg\">\u003cimg class=\"size-full wp-image-82004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-food700.jpg\" alt=\"Radiance Plate and Lemon-Ginger-Mint Cooler\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance Plate and Lemon-Ginger-Mint Cooler\u003c/figcaption>\u003c/figure>\n\u003cp>I also gobbled up every last bite of a fragrant bowl of dal; a staple Indian soup. In this version, two forms of traditional dal were combined, resulting in a hearty brew of lentils, carrots, celery and fresh ground spices like cumin and coriander. Adding to my enjoyment of the dal – and the curry – was something that might disappoint others: no fire in my mouth except maybe a hint of pepper, enabling me to detect the diverse infusion of flavors.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"82039,82010,82001\"]\u003c/p>\n\u003cp>I washed it all down with a “lemon cooler” made from fresh squeezed lemons, spearmint, and ginger and finished my meal off with a nibble of “Choco-Laddu.” This dense, lightly sweet treat – known affectionately by customers as “radiance crack” – is made from toasted chickpea flour and swirled with dark chocolate. It’s essentially a much healthier take on traditional laddu, an Indian confection typically made with loads of sugar and clarified butter.\u003c/p>\n\u003cfigure id=\"attachment_81999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radhanath-kilimba1000.jpg\">\u003cimg class=\"size-full wp-image-81999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radhanath-kilimba1000.jpg\" alt=\"Radhanath Alvarez and Kilimba G. Alvarez, chef/owners of Radiance Cuisine\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radhanath Alvarez and Kilimba G. Alvarez, chef/owners of Radiance Cuisine\u003c/figcaption>\u003c/figure>\n\u003cp>If you think all this seems like a complex culinary undertaking for purveyors of a tiny bookstore café, you are right. \u003ca href=\"http://www.radiancecuisine.com/Site/About_Us.html\">Jerry ‘Radhanath’ Alvarez and Kilimba G. Alvarez\u003c/a> are the husband and wife team behind Radiance Cuisine and they take cooking seriously, to say the least. Both are devotees of the deity Krishna (also written as “Krsna”), a branch of Hinduism dubbed “the kitchen religion” in the 1960s because of its emphasis on food as a means of connecting to the divine. The chefs take inspiration from a wide range of eastern and western traditions, but what guides their approach to making any dish is a perception of food preparation as an act of love and offering to Krishna. As Radhanath explained,\u003c/p>\n\u003cblockquote>\u003cp>“We cook everything the same way a loving grandmother would for her grandchildren—from a place of love, using only the best possible ingredients.”\u003c/p>\u003c/blockquote>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"82009,82002,82037\"]\u003c/p>\n\u003cp>Long before they met each other, Radhanath and Kilimba honed their cooking skills while living at different west coast ashrams where they had to \u003cem>earn\u003c/em> the privilege of entering the sacred kitchen. Radhanath later made his way to another ashram in Hawaii, and eventually opened his own restaurant in downtown Honolulu. Kilimba continued to nurture her culinary creativity and other artistic pursuits at international retreats and festivals.\u003c/p>\n\u003cp>As part of their devotional practice Radhanath and Kilimba also cultivated their musical talents, which brings us to part two of my evening. On the third Saturday of every month, both chefs exchange their aprons for instruments and sit on the stage floor along with a group of master musicians who join them for an hour-long kirtan jam. Guitar, bass, violin and percussion combine with the ethereal tones emanating from Kilimba’s harmonium to create a complex tapestry of sounds. But it’s the hypnotic and passionate drumming by Radhanath on his two-headed Indian \u003ca href=\"http://en.wikipedia.org/wiki/Mrdanga\">mrdanga\u003c/a> drum that really got under my skin and let me lose myself in the music.\u003cbr>\n[youtube //www.youtube.com/watch?v=dRAqvpZ4Xm4?start=392&version=3]\u003cbr>\nSong sheets are passed out to help audience members repeat the Sanskrit chants. As someone whose vocal skills leave much to be desired, I usually shy away from public singing. Relief washed over me when I saw that some people were just listening, eyes closed while moving their bodies to the beat. I did dare to join in at times (quietly), spurred by the promise of those benefits to my \u003ca href=\"http://health.usnews.com/health-news/blogs/eat-run/2013/10/02/your-brain-on-om-the-science-of-mantra\">brain\u003c/a> and emotional well-being.\u003c/p>\n\u003cp>Most of the songs are about Krishna, but as Kilimba explained, many of the words and stories invoke universal themes relevant to people of all faiths. The same goes for the food. “Although the food is vegan, about 80% of our customers are omnivores,” said Kilimba. “After having lunch here, they may go home and eat a giant pork chop for dinner – and that’s totally fine.”\u003c/p>\n\u003cp>There are no prerequisites or judgments here, just an open invitation to enjoy some good food and music to help loosen the cobwebs in our bellies, hearts and minds.\u003cbr>\n[youtube //www.youtube.com/watch?v=vpRIJYXh9TA]\u003cbr>\n\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.radiancecuisine.com/Site/Radiance_Cuisine.html\">Radiance Cuisine\u003c/a> at Open Secret Bookstore\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/bBPmuO\">Map\u003c/a>\u003cbr>\n923 C Street\u003cbr>\nSan Rafael, CA 94901\u003cbr>\nPhone: (415) 686-3442\u003cbr>\nHours: Wed-Sat 12pm-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Radiance-Cuisine/351100510287\">Radiance Cuisine\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Radiance-Kirtan/317321304967501\">Radiance Kirtan\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Next Radiance Kirtan at Open Secret:\u003c/strong>\u003cbr>\nRadiance Kirtan with Radhanath, Kilimba and Friends\u003cbr>\nSaturday, May 17, 7:30-9:30pm\u003cbr>\nKirtan including Radiance dinner $20\u003cbr>\nKirtan only $10- $25 donation at the door\u003cbr>\n(Come early for dinner with Radiance Cuisine. They sometimes run out of food on kirtan nights. Dinner is served from 5:00-7:00pm)\u003c/p>\n\n",
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"excerpt": "Spend an evening at San Rafael’s Open Secret Bookstore, nourishing yourself with organic vegan food, divinely inspired chanting, and the hypnotic rhythms of master musicians.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82022\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-band1000.jpg\">\u003cimg class=\"size-full wp-image-82022\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-band1000.jpg\" alt=\"Radiance kirtan band playing at Open Secret Bookstore. \" width=\"1000\" height=\"559\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance kirtan band playing at Open Secret Bookstore.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos and video by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Who says spring cleaning is just about organizing closets and washing dirty windows? The change of seasons can also inspire us to take inventory of ourselves, pausing to purge some of the junk from our diets and clutter from our minds. Whether it’s a matter of curtailing your bacon intake or releasing stress pent up from sitting in traffic, a good way to kick-start a personal renewal process is to spend an evening eating, chanting and losing yourself in hypnotic rhythms at \u003ca href=\"http://www.opensecretbookstore.com/\">Open Secret Bookstore\u003c/a> in San Rafael.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_82008\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-plate1000.jpg\">\u003cimg class=\"size-full wp-image-82008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-plate1000.jpg\" alt=\"Radiance Plate\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance Plate\u003c/figcaption>\u003c/figure>\n\u003cp>A Saturday evening at Open Secret might begin like mine did: seated at a supper club-style table, relishing every bite of food on my “Radiance Plate,” the vegan sampler dish served at the in-house cafe. It’s the kind of good-for-you food that makes me proclaim, “If all my meals tasted like this, I’d go vegan!” But the food was just the start of my nourishment. It was the preamble to a night of kirtan, a form of call and response chanting derived from ancient Indian scriptures that’s gained popularity thanks to “kirtaneer” superstars like \u003ca href=\"http://www.krishnadas.com/\">Krishna Das\u003c/a> and Marin County based \u003ca href=\"http://jaiuttal.com/\">Jai Uttal\u003c/a>. My own interest in kirtan was sparked by scientific studies that point to its therapeutic benefits, including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3099099/\">the power of chanting\u003c/a> to calm the nervous system and elevate our moods.\u003c/p>\n\u003cfigure id=\"attachment_82012\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-calef1000.jpg\">\u003cimg class=\"size-medium wp-image-82012\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/robert-calef1000-290x162.jpg\" alt=\"Robert Calef, founder of Open Secret Bookstore. Photo: Wendy Goodfriend\" width=\"290\" height=\"162\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robert Calef, founder of Open Secret Bookstore.\u003c/figcaption>\u003c/figure>\n\u003cp>Dinner and chanting events are among the many offerings that have helped Open Secret survive while other independent spiritual bookstores \u003ca href=\"http://articles.latimes.com/2011/dec/30/local/la-me-bodhi-20111231\">have been forced to shut down\u003c/a>. Celebrating its 25th anniversary this summer, Robert Calef founded Open Secret out of a desire to create a space for people of all spiritual persuasions to engage in what he calls \"sacred leisure.\" Besides browsing the overstuffed bookshelves that seem to line every wall of the labyrinthine store, other activity options include meditating in a lofty backroom filled with Himalayan art, tarot card readings (courtesy of Granny Rainbow) and an ever-changing roster of classes, talks and performances held in an adjoining space.\u003c/p>\n\u003cfigure id=\"attachment_82014\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/granny-rainbow1000.jpg\">\u003cimg class=\"size-medium wp-image-82014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/granny-rainbow1000-290x193.jpg\" alt=\"Granny Rainbow\" width=\"290\" height=\"193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Granny Rainbow\u003c/figcaption>\u003c/figure>\n\u003cp>Calef knew from the start that the store would have to function as a multi-faceted community center to thrive, and offering food would be a critical part of the formula. “It had to be a space where we could feed body, mind and soul,” said Calef. Although their slow-cooked chai became an instant hit, they struggled to get the cafe part just right until four years ago when Calef invited local caterers \u003ca href=\"http://www.radiancecuisine.com/Site/Radiance_Cuisine.html\">Radiance Cuisine\u003c/a> to set up shop inside the bookstore, elevating the culinary offerings to new heights.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Everything on the Radiance Cuisine menu is organic, vegan and gluten-free. Ingredients may change daily depending on what’s available at farmers’ markets, but the roster always includes varying combinations of salad, vegetable curries, soups and grains.\u003c/p>\n\u003cfigure id=\"attachment_82007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-menu.jpg\">\u003cimg class=\"size-full wp-image-82007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-menu.jpg\" alt=\"Radiance menu\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance menu\u003c/figcaption>\u003c/figure>\n\u003cp>One section of my plate held crisp lettuces laced with radish, avocado, golden beets, roasted almonds, and a tangy-sweet dressing made with things like dates, capers, oranges and “more herbs than I can imagine,” according to one of the chefs. Next to that was a scoop of \u003ca href=\"http://massaorganics.com/\">Massa\u003c/a> Organics’ brown rice studded with currants. The rest of my plate was filled out with a curry of asparagus, cauliflower, broccoli, squash and potatoes. To make the curry, each of the vegetables was cooked separately and folded into a rich sauce made from a blend of tahini, cashews and caramelized vegetables.\u003c/p>\n\u003cfigure id=\"attachment_82004\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-food700.jpg\">\u003cimg class=\"size-full wp-image-82004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radiance-food700.jpg\" alt=\"Radiance Plate and Lemon-Ginger-Mint Cooler\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radiance Plate and Lemon-Ginger-Mint Cooler\u003c/figcaption>\u003c/figure>\n\u003cp>I also gobbled up every last bite of a fragrant bowl of dal; a staple Indian soup. In this version, two forms of traditional dal were combined, resulting in a hearty brew of lentils, carrots, celery and fresh ground spices like cumin and coriander. Adding to my enjoyment of the dal – and the curry – was something that might disappoint others: no fire in my mouth except maybe a hint of pepper, enabling me to detect the diverse infusion of flavors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I washed it all down with a “lemon cooler” made from fresh squeezed lemons, spearmint, and ginger and finished my meal off with a nibble of “Choco-Laddu.” This dense, lightly sweet treat – known affectionately by customers as “radiance crack” – is made from toasted chickpea flour and swirled with dark chocolate. It’s essentially a much healthier take on traditional laddu, an Indian confection typically made with loads of sugar and clarified butter.\u003c/p>\n\u003cfigure id=\"attachment_81999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radhanath-kilimba1000.jpg\">\u003cimg class=\"size-full wp-image-81999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/radhanath-kilimba1000.jpg\" alt=\"Radhanath Alvarez and Kilimba G. Alvarez, chef/owners of Radiance Cuisine\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radhanath Alvarez and Kilimba G. Alvarez, chef/owners of Radiance Cuisine\u003c/figcaption>\u003c/figure>\n\u003cp>If you think all this seems like a complex culinary undertaking for purveyors of a tiny bookstore café, you are right. \u003ca href=\"http://www.radiancecuisine.com/Site/About_Us.html\">Jerry ‘Radhanath’ Alvarez and Kilimba G. Alvarez\u003c/a> are the husband and wife team behind Radiance Cuisine and they take cooking seriously, to say the least. Both are devotees of the deity Krishna (also written as “Krsna”), a branch of Hinduism dubbed “the kitchen religion” in the 1960s because of its emphasis on food as a means of connecting to the divine. The chefs take inspiration from a wide range of eastern and western traditions, but what guides their approach to making any dish is a perception of food preparation as an act of love and offering to Krishna. As Radhanath explained,\u003c/p>\n\u003cblockquote>\u003cp>“We cook everything the same way a loving grandmother would for her grandchildren—from a place of love, using only the best possible ingredients.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Long before they met each other, Radhanath and Kilimba honed their cooking skills while living at different west coast ashrams where they had to \u003cem>earn\u003c/em> the privilege of entering the sacred kitchen. Radhanath later made his way to another ashram in Hawaii, and eventually opened his own restaurant in downtown Honolulu. Kilimba continued to nurture her culinary creativity and other artistic pursuits at international retreats and festivals.\u003c/p>\n\u003cp>As part of their devotional practice Radhanath and Kilimba also cultivated their musical talents, which brings us to part two of my evening. On the third Saturday of every month, both chefs exchange their aprons for instruments and sit on the stage floor along with a group of master musicians who join them for an hour-long kirtan jam. Guitar, bass, violin and percussion combine with the ethereal tones emanating from Kilimba’s harmonium to create a complex tapestry of sounds. But it’s the hypnotic and passionate drumming by Radhanath on his two-headed Indian \u003ca href=\"http://en.wikipedia.org/wiki/Mrdanga\">mrdanga\u003c/a> drum that really got under my skin and let me lose myself in the music.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/dRAqvpZ4Xm4?start=392'\n title='//www.youtube.com/embed/dRAqvpZ4Xm4?start=392'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nSong sheets are passed out to help audience members repeat the Sanskrit chants. As someone whose vocal skills leave much to be desired, I usually shy away from public singing. Relief washed over me when I saw that some people were just listening, eyes closed while moving their bodies to the beat. I did dare to join in at times (quietly), spurred by the promise of those benefits to my \u003ca href=\"http://health.usnews.com/health-news/blogs/eat-run/2013/10/02/your-brain-on-om-the-science-of-mantra\">brain\u003c/a> and emotional well-being.\u003c/p>\n\u003cp>Most of the songs are about Krishna, but as Kilimba explained, many of the words and stories invoke universal themes relevant to people of all faiths. The same goes for the food. “Although the food is vegan, about 80% of our customers are omnivores,” said Kilimba. “After having lunch here, they may go home and eat a giant pork chop for dinner – and that’s totally fine.”\u003c/p>\n\u003cp>There are no prerequisites or judgments here, just an open invitation to enjoy some good food and music to help loosen the cobwebs in our bellies, hearts and minds.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/vpRIJYXh9TA'\n title='//www.youtube.com/embed/vpRIJYXh9TA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.radiancecuisine.com/Site/Radiance_Cuisine.html\">Radiance Cuisine\u003c/a> at Open Secret Bookstore\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/bBPmuO\">Map\u003c/a>\u003cbr>\n923 C Street\u003cbr>\nSan Rafael, CA 94901\u003cbr>\nPhone: (415) 686-3442\u003cbr>\nHours: Wed-Sat 12pm-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Radiance-Cuisine/351100510287\">Radiance Cuisine\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Radiance-Kirtan/317321304967501\">Radiance Kirtan\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Next Radiance Kirtan at Open Secret:\u003c/strong>\u003cbr>\nRadiance Kirtan with Radhanath, Kilimba and Friends\u003cbr>\nSaturday, May 17, 7:30-9:30pm\u003cbr>\nKirtan including Radiance dinner $20\u003cbr>\nKirtan only $10- $25 donation at the door\u003cbr>\n(Come early for dinner with Radiance Cuisine. They sometimes run out of food on kirtan nights. Dinner is served from 5:00-7:00pm)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Suds and Savory Sausage in Oakland and Berkeley",
"title": "5 Bites: Suds and Savory Sausage in Oakland and Berkeley",
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"content": "\u003cfigure id=\"attachment_81378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-81378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph13.jpg\" alt=\"Chipotle Chicken Sausage\" width=\"1000\" height=\"561\">\u003cfigcaption class=\"wp-caption-text\">Chipotle Chicken Sausage\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you're in the mood for \u003cem>knackwürste\u003c/em> or \u003cem>merguez\u003c/em>, there's now a whole range of establishments where you can indulge in the sizzling sausage and burgeoning craft beer scene in the East Bay. Let us know your favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81188,81187,81184,81185,81183,81189,81181,81192,81193,81179,81180,81182,81191\"]\u003c/p>\n\u003cp>Housed in a former laundromat, you'll find that the suds now being served up at Hog's Apothecary are of the tasty hoppy variety. With long, wooden communal tables and an expansive bar filling up the large, airy space, proprietors Bradford Earle and John Streit run their American-style beer hall under the motto of where \"locavore meets locapour.\" 38 taps of Californian beer and wines flow from the wall behind the bar and pair well with the diverse array of seasonal dishes prepared with locally-sourced ingredients.\u003c/p>\n\u003cp>Chef Streit was on the premises, busy expediting the entrees emerging from the kitchen for his patrons. You won't find the usual buffalo chicken wings and nachos bar fare on his whimsical menu, which includes such starters as, \"Fries with Eyes,\" deep-fried Eureka smelt with green garlic aioli, and \"Chokes & Favas,\" marinated artichokes piled on a barley salad with fresh favas, ricotta salata, black olives and a \u003ca href=\"http://en.wikipedia.org/wiki/Schmaltz\" target=\"_blank\" rel=\"noopener\">schmaltz\u003c/a>-fried egg. The fruity triple IPA, \"Dank Statement,\" from the San Francisco-based \u003ca href=\"http://www.cellarmakerbrewing.com/\" target=\"_blank\" rel=\"noopener\">Cellarmaker Brewing Company\u003c/a> and \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\" rel=\"noopener\">Sierra Nevada's\u003c/a> \"Southern Hemisphere\" fresh hop IPA are a fine match to these rich appetizers. Prep your palate with the Bay Laurel sour beer from \u003ca href=\"http://www.craftsmanbrewing.com/\" target=\"_blank\" rel=\"noopener\">Craftsman Brewing\u003c/a>, which has a sparkly champagne taste with an unusual finish reminiscent of cured meats -- specifically salami. Then you'll be ready to move on to the housemade sausage sandwiches like the \"Istanbul not Constantinople,\" a Middle-Eastern spiced pork sausage with charred nettles and \"Amargallego,\" a pork-and-chicken sausage topped with salsa brava, crispy potatoes and Calabrian chile, nestled between pillowy-soft buns with a side of pickled vegetables.\u003c/p>\n\u003cp>Even if you ate the entire giant pile of lard-fried Kennebec potato chips that accompanied your sausages, try and make room for their noteworthy peach and pretzel fritters with \u003cem>creme anglaise\u003c/em>. My husband and I shared this decadent dessert with one of our table mates, Lauri, a devoted regular of the bar. Both the Old Stock Ale, a barleywine from Ft. Bragg's \u003ca href=\"http://www.northcoastbrewing.com/\" target=\"_blank\" rel=\"noopener\">North Coast Brewing Company\u003c/a> and \"Carlo's Stout\", an imperial stout from Alameda's \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\" rel=\"noopener\">Faction Brewing\u003c/a>, are excellent beers to wash down your sugary treat. By the end of your meal, you'll more than likely be sharing the sentiments shown on the sign around the neck of Theo, the towering carved wooden sculpture of a dancing pig perched on a counter: \"This beer is making me awesome.\" Stay tuned for further developments as brunch and outdoor seating are in the works.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hogsapothecary.com/\" target=\"_blank\" rel=\"noopener\">Hog’s Apothecary\u003c/a>\u003c/strong>\u003cbr>\n375 40th St. [\u003ca href=\"https://goo.gl/maps/pDvl2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-3847\u003cbr>\nHours: Everyday from 5pm-12am, closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheHogsApothecary\" target=\"_blank\" rel=\"noopener\">The Hog's Apothecary\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HogsApothecary\" target=\"_blank\" rel=\"noopener\">@HogsApothecary\u003c/a>\u003cbr>\nPrice range: Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81485,81486,81489,81490,81494,81484,81491,81487,81488,81492, 81493,81480,81482\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gaumenkitzel.net/\" target=\"_blank\" rel=\"noopener\">Gaumenkitzel\u003c/a> \u003c/strong>\u003cbr>\n2121 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/d3WUI\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 647-5016\u003cbr>\nHours: Tue-Sun 11:30am-9pm; Fri-Sat open 11:30am-10pm\u003cbr>\nLunch 11:30am-2pm; Afternoon Menu 2-5:30pm; Dinner starting 5:30pm\u003cbr>\nWeekend Brunch 11:30am-2:30pm; Happy Hour Tue-Fri 2-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gaumenkitzel-Restaurant/161594813893300\" target=\"_blank\" rel=\"noopener\">Gaumenkitzel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/gaumenkitzel\" target=\"_blank\" rel=\"noopener\">@gaumenkitzel\u003c/a>\u003cbr>\nPrice range: Entrees ($11-$17)\u003c/p>\n\u003cp>If you're looking for an alternative to Alameda-based \u003ca href=\"http://www.speisekammer.com/\" target=\"_blank\" rel=\"noopener\">Speisekammer\u003c/a>, head over to Berkeley for a uniquely Bay Area take on German cuisine. Hamburg ex-pats, the husband-and-wife team Kai Flache and Chef Anja Voth, have recreated their childhood favorites with an all-natural approach. Eschewing artificial additives, canned or processed ingredients, even microwaves and deep fryers, this solar-powered restaurant prides itself on preparing everything from scratch -- including yogurt and bread. They also serve sustainably raised fish and meat and use locally grown, organic produce.\u003c/p>\n\u003cp>Along with offering the largest German beer selection in the Bay Area, they also have plenty of sausage options available on their menu. A substantial starter is their platter of liver sausage and tangy north German butter cheese that comes with a small mixed green salad and orange-honey dressing, grated carrot-thyme salad, roasted beets, pickles and their housebaked Gaumenkitzel whole wheat bread with fresh unsalted butter. Or you could opt for a sausage plate and choose from three \u003cem>Nürnberger bratwürste\u003c/em> sausages, two \u003cem>wiener knackwürste\u003c/em> or one Bavarian white sausage with their housemade potato salad accented with dill. A delicious variation on the classic American combo of mac-and-cheese with hot dogs is the delicatessen \u003cem>wiener knackwürste\u003c/em> on \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sp%C3%A4tzle\" target=\"_blank\" rel=\"noopener\">spätzle\u003c/a>\u003c/em> dish. This German gnocchi-like pasta is dressed in a housemade mustard and sharp cheddar sauce with slices of \u003cem>wiener knackwürste \u003c/em>.\u003c/p>\n\u003cp>An easy way to sample their draft beers is through their tasting menu that's served on a map of Germany that indicates their region of origin, or just flip through their sizable beer menu to peruse their collection of bottled beers like the Schönramer Saphir \u003ca href=\"http://en.wikipedia.org/wiki/Bock\" target=\"_blank\" rel=\"noopener\">Bock\u003c/a>, a bright, 8% ABV ale with fruity notes. Or try one of their exclusive imports, the Grevensteiner \u003cem>Kellerbier\u003c/em> (cellar beer) that's an unfiltered, unpasteurized 5.2% ABV pilsner that's reminiscent of caramel and honey. You can also get bottles to go; check out their small shop that's stocked with beer, wine, jams, chocolate and other German foodstuffs.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81367,81368,81372,81371,81369,81376,81370,81374,81378,81379,81380,81381,81373,\"]\u003c/p>\n\u003cp>In the former space of the \u003ca href=\"http://www.eastbayexpress.com/oakland/on-telegraph-and-transformation/Content?oid=3192045\" target=\"_blank\" rel=\"noopener\">now departed Mama Buzz coffeehouse\u003c/a>, Telegraph is a popular destination with locals in search of reasonably priced comfort food in an urban beer garden setting. Two spacious patios (one indoors) furnished with wooden picnic tables and an eclectic collection of local art -- including a \"Lost Sloth\" mural and pop-up shop by Oakland artist J. Otto Seibold -- can accommodate lots of customers.\u003c/p>\n\u003cp>There's an assortment of appetizing housemade sausages offered daily. Two recent specials included the beer brat and chipotle chicken on fresh hoagie buns topped with jalapeño-cilantro slaw and mayo served with a side of potato chips. Other sandwiches, burgers and breakfast items are also available if you're hankering for other options. There's no shortage of beverages either; they've got a variety of local and regional draft and bottled beers -- including Oakland's \u003ca href=\"http://www.line51beer.com/\" target=\"_blank\" rel=\"noopener\">Line 51 Brewing's\u003c/a> Imperial India Pale Ale -- soda, coffee and \u003ca href=\"https://www.facebook.com/TemescalKombucha\" target=\"_blank\" rel=\"noopener\">Temescal kombucha\u003c/a> made by \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\" rel=\"noopener\">Arbor Cafe\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\" rel=\"noopener\">Telegraph\u003c/a>\u003c/strong>\u003cbr>\n2318 Telegraph Ave.[\u003ca href=\"https://goo.gl/maps/JNlx2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon 4pm-12am; Tue-Thu 11-12am; Fri-Sat 11-2am; Sun 11-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK\" target=\"_blank\" rel=\"noopener\">TelegraphOAK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TelegraphOAK\" target=\"_blank\" rel=\"noopener\">@TelegraphOAK\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81585,81586,81590,81591,81584,81593,81596,81597,81598,81594,81595,81599,81600\"]\u003c/p>\n\u003cp>The veteran venue on the list, Chuck Stilphen and Aaron Porter's Belgian-style pub has been pouring brews in the Old Oakland neighborhood for over 8 years. While The Trappist doesn't carry the substantial assortment of housemade sausages as Stilphen's recently opened \u003ca href=\"http://www.mikkellerbar.com/\" target=\"_blank\" rel=\"noopener\">Mikkeller Bar\u003c/a> in San Francisco, they do have two transplants from that establishment: a plump, juicy bratwurst poached in Sculpin IPA with a potato hash and the delectable pastrami sandwich with Gruyère, housemade sauerkraut and dressing on rye. (And it seems he'll be launching a \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/03/18/trappist-and-mikkeller-bar-owner-plans-berkeley-bbq-restaurant-perdition-smokehouse/\" target=\"_blank\" rel=\"noopener\">sausage company that bears the same name\u003c/a> in the near future with Trappist chef Michael O’Brien.) Along with cheese plates and charcuterie, O'Brien cooks up some creative concotions like \"Green Eggs & Eggs\" made with soft-boiled eggs, wasabi, tobiko, Japanese mayonnaise and habanero oil. There's also some alcohol-infused desserts, like the imperial stout chocolate mousse with roasted hazelnuts and whipped cream.\u003c/p>\n\u003cp>Customers can unwind in the Old World brick-and-wood ambience of the front or back bars or relax in their outdoors back patio. The Dutch Trappist beer, La Trappe Quadrupel, hails from De Koningshoeven Brewery and packs a sugary punch at 10% ABV. And it's no surprise to find more offerings from Mikkeller, the Danish brewery that's partnered with Stilphen's aforementioned city venture. Mikkeller Big Worse Barleywine is a sweet, honey-like tonic while the crisp, light Belgian Saison Dupont is a refreshing summer beer. Stop by their \u003ca href=\"http://www.thetrappist.com/provisions/\" target=\"_blank\" rel=\"noopener\">College Avenue\u003c/a> shop if you want to take home any rare imported brews.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thetrappist.com/trappist.php\" target=\"_blank\" rel=\"noopener\">The Trappist Beer Cafe\u003c/a>\u003c/strong>\u003cbr>\n460 8th St. [\u003ca href=\"http://goo.gl/FmfDmI\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-8900\u003cbr>\nHours: Everyday 12pm-12am; Fri-Sat 12pm-1am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Trappist-Insiders-Page/201086836586427?rf=266197976744169\" target=\"_blank\" rel=\"noopener\">The Trappist's Insider Page\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheTrappist\" target=\"_blank\" rel=\"noopener\">@TheTrappist\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81502,81500,81503,81504,81505,81507,81508,81499,81506,81509,81511,81510\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\" rel=\"noopener\">Brotzeit Lokal\u003c/a>\u003c/strong>\u003cbr>\n1000 Embarcadero [\u003ca href=\"http://goo.gl/c0II4h\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 645-1905\u003cbr>\nHours: Tue-Thu 11:30am-11pm (kitchen closes at 9:30pm); Fri 11:30am-12pm (kitchen closes at 10pm); Sat 10am-12pm (kitchen closes at 10pm); Sun 10am-9:30pm (kitchen closes at 9pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrotzeitLokal\" target=\"_blank\" rel=\"noopener\">Brozeit Lokal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Brotzeit_Lokal\" target=\"_blank\" rel=\"noopener\">@Brotzeit_Lokal\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>Looking for a scenic spot to enjoy beer and sausage? Just past Jack London Square off of the Embarcadero, \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-reviews/\" target=\"_blank\" rel=\"noopener\">Chop Bar\u003c/a>'s Lev Delany has created a waterfront oasis that's perfect for large crowds in fine weather. Brotzeit's kitchen utilizes whole animal butchery in preparing their sausages and burgers, and all of their sauerkraut, sauces, pickles and mustards are also housemade. Share the \u003cem>käsespätzle\u003c/em>, a creamy baked version of the German noodle dish with Gruyère cheese sauce, for a filling starter. Then move onto their Brotzeit platter -- choose from one or two sausages from their lengthy list -- with sauerkraut, green beans, radishes and a \"Bretzel\". You can also order a more substantial helping to feed a hungry group; the larger entree can feed between 6-8 people. While the meat-to-bun ratio is slightly unbalanced with their lamb \u003cem>merguez\u003c/em> wurst sandwich, it's still a palatable option with sauerkraut, pickled red onions and jalapeño.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Brozeit Lokal has a rotating menu of German, Belgian and Californian craft beers; if you're feeling extra thirsty, go for a liter of Kolsch or a two-liter boot while you enjoy the view of the Brooklyn Basin.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-81378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph13.jpg\" alt=\"Chipotle Chicken Sausage\" width=\"1000\" height=\"561\">\u003cfigcaption class=\"wp-caption-text\">Chipotle Chicken Sausage\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you're in the mood for \u003cem>knackwürste\u003c/em> or \u003cem>merguez\u003c/em>, there's now a whole range of establishments where you can indulge in the sizzling sausage and burgeoning craft beer scene in the East Bay. Let us know your favorites in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Housed in a former laundromat, you'll find that the suds now being served up at Hog's Apothecary are of the tasty hoppy variety. With long, wooden communal tables and an expansive bar filling up the large, airy space, proprietors Bradford Earle and John Streit run their American-style beer hall under the motto of where \"locavore meets locapour.\" 38 taps of Californian beer and wines flow from the wall behind the bar and pair well with the diverse array of seasonal dishes prepared with locally-sourced ingredients.\u003c/p>\n\u003cp>Chef Streit was on the premises, busy expediting the entrees emerging from the kitchen for his patrons. You won't find the usual buffalo chicken wings and nachos bar fare on his whimsical menu, which includes such starters as, \"Fries with Eyes,\" deep-fried Eureka smelt with green garlic aioli, and \"Chokes & Favas,\" marinated artichokes piled on a barley salad with fresh favas, ricotta salata, black olives and a \u003ca href=\"http://en.wikipedia.org/wiki/Schmaltz\" target=\"_blank\" rel=\"noopener\">schmaltz\u003c/a>-fried egg. The fruity triple IPA, \"Dank Statement,\" from the San Francisco-based \u003ca href=\"http://www.cellarmakerbrewing.com/\" target=\"_blank\" rel=\"noopener\">Cellarmaker Brewing Company\u003c/a> and \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\" rel=\"noopener\">Sierra Nevada's\u003c/a> \"Southern Hemisphere\" fresh hop IPA are a fine match to these rich appetizers. Prep your palate with the Bay Laurel sour beer from \u003ca href=\"http://www.craftsmanbrewing.com/\" target=\"_blank\" rel=\"noopener\">Craftsman Brewing\u003c/a>, which has a sparkly champagne taste with an unusual finish reminiscent of cured meats -- specifically salami. Then you'll be ready to move on to the housemade sausage sandwiches like the \"Istanbul not Constantinople,\" a Middle-Eastern spiced pork sausage with charred nettles and \"Amargallego,\" a pork-and-chicken sausage topped with salsa brava, crispy potatoes and Calabrian chile, nestled between pillowy-soft buns with a side of pickled vegetables.\u003c/p>\n\u003cp>Even if you ate the entire giant pile of lard-fried Kennebec potato chips that accompanied your sausages, try and make room for their noteworthy peach and pretzel fritters with \u003cem>creme anglaise\u003c/em>. My husband and I shared this decadent dessert with one of our table mates, Lauri, a devoted regular of the bar. Both the Old Stock Ale, a barleywine from Ft. Bragg's \u003ca href=\"http://www.northcoastbrewing.com/\" target=\"_blank\" rel=\"noopener\">North Coast Brewing Company\u003c/a> and \"Carlo's Stout\", an imperial stout from Alameda's \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\" rel=\"noopener\">Faction Brewing\u003c/a>, are excellent beers to wash down your sugary treat. By the end of your meal, you'll more than likely be sharing the sentiments shown on the sign around the neck of Theo, the towering carved wooden sculpture of a dancing pig perched on a counter: \"This beer is making me awesome.\" Stay tuned for further developments as brunch and outdoor seating are in the works.\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.hogsapothecary.com/\" target=\"_blank\" rel=\"noopener\">Hog’s Apothecary\u003c/a>\u003c/strong>\u003cbr>\n375 40th St. [\u003ca href=\"https://goo.gl/maps/pDvl2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-3847\u003cbr>\nHours: Everyday from 5pm-12am, closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheHogsApothecary\" target=\"_blank\" rel=\"noopener\">The Hog's Apothecary\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HogsApothecary\" target=\"_blank\" rel=\"noopener\">@HogsApothecary\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>\u003cstrong>\u003ca href=\"http://www.gaumenkitzel.net/\" target=\"_blank\" rel=\"noopener\">Gaumenkitzel\u003c/a> \u003c/strong>\u003cbr>\n2121 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/d3WUI\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 647-5016\u003cbr>\nHours: Tue-Sun 11:30am-9pm; Fri-Sat open 11:30am-10pm\u003cbr>\nLunch 11:30am-2pm; Afternoon Menu 2-5:30pm; Dinner starting 5:30pm\u003cbr>\nWeekend Brunch 11:30am-2:30pm; Happy Hour Tue-Fri 2-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gaumenkitzel-Restaurant/161594813893300\" target=\"_blank\" rel=\"noopener\">Gaumenkitzel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/gaumenkitzel\" target=\"_blank\" rel=\"noopener\">@gaumenkitzel\u003c/a>\u003cbr>\nPrice range: Entrees ($11-$17)\u003c/p>\n\u003cp>If you're looking for an alternative to Alameda-based \u003ca href=\"http://www.speisekammer.com/\" target=\"_blank\" rel=\"noopener\">Speisekammer\u003c/a>, head over to Berkeley for a uniquely Bay Area take on German cuisine. Hamburg ex-pats, the husband-and-wife team Kai Flache and Chef Anja Voth, have recreated their childhood favorites with an all-natural approach. Eschewing artificial additives, canned or processed ingredients, even microwaves and deep fryers, this solar-powered restaurant prides itself on preparing everything from scratch -- including yogurt and bread. They also serve sustainably raised fish and meat and use locally grown, organic produce.\u003c/p>\n\u003cp>Along with offering the largest German beer selection in the Bay Area, they also have plenty of sausage options available on their menu. A substantial starter is their platter of liver sausage and tangy north German butter cheese that comes with a small mixed green salad and orange-honey dressing, grated carrot-thyme salad, roasted beets, pickles and their housebaked Gaumenkitzel whole wheat bread with fresh unsalted butter. Or you could opt for a sausage plate and choose from three \u003cem>Nürnberger bratwürste\u003c/em> sausages, two \u003cem>wiener knackwürste\u003c/em> or one Bavarian white sausage with their housemade potato salad accented with dill. A delicious variation on the classic American combo of mac-and-cheese with hot dogs is the delicatessen \u003cem>wiener knackwürste\u003c/em> on \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sp%C3%A4tzle\" target=\"_blank\" rel=\"noopener\">spätzle\u003c/a>\u003c/em> dish. This German gnocchi-like pasta is dressed in a housemade mustard and sharp cheddar sauce with slices of \u003cem>wiener knackwürste \u003c/em>.\u003c/p>\n\u003cp>An easy way to sample their draft beers is through their tasting menu that's served on a map of Germany that indicates their region of origin, or just flip through their sizable beer menu to peruse their collection of bottled beers like the Schönramer Saphir \u003ca href=\"http://en.wikipedia.org/wiki/Bock\" target=\"_blank\" rel=\"noopener\">Bock\u003c/a>, a bright, 8% ABV ale with fruity notes. Or try one of their exclusive imports, the Grevensteiner \u003cem>Kellerbier\u003c/em> (cellar beer) that's an unfiltered, unpasteurized 5.2% ABV pilsner that's reminiscent of caramel and honey. You can also get bottles to go; check out their small shop that's stocked with beer, wine, jams, chocolate and other German foodstuffs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the former space of the \u003ca href=\"http://www.eastbayexpress.com/oakland/on-telegraph-and-transformation/Content?oid=3192045\" target=\"_blank\" rel=\"noopener\">now departed Mama Buzz coffeehouse\u003c/a>, Telegraph is a popular destination with locals in search of reasonably priced comfort food in an urban beer garden setting. Two spacious patios (one indoors) furnished with wooden picnic tables and an eclectic collection of local art -- including a \"Lost Sloth\" mural and pop-up shop by Oakland artist J. Otto Seibold -- can accommodate lots of customers.\u003c/p>\n\u003cp>There's an assortment of appetizing housemade sausages offered daily. Two recent specials included the beer brat and chipotle chicken on fresh hoagie buns topped with jalapeño-cilantro slaw and mayo served with a side of potato chips. Other sandwiches, burgers and breakfast items are also available if you're hankering for other options. There's no shortage of beverages either; they've got a variety of local and regional draft and bottled beers -- including Oakland's \u003ca href=\"http://www.line51beer.com/\" target=\"_blank\" rel=\"noopener\">Line 51 Brewing's\u003c/a> Imperial India Pale Ale -- soda, coffee and \u003ca href=\"https://www.facebook.com/TemescalKombucha\" target=\"_blank\" rel=\"noopener\">Temescal kombucha\u003c/a> made by \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\" rel=\"noopener\">Arbor Cafe\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\" rel=\"noopener\">Telegraph\u003c/a>\u003c/strong>\u003cbr>\n2318 Telegraph Ave.[\u003ca href=\"https://goo.gl/maps/JNlx2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon 4pm-12am; Tue-Thu 11-12am; Fri-Sat 11-2am; Sun 11-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK\" target=\"_blank\" rel=\"noopener\">TelegraphOAK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TelegraphOAK\" target=\"_blank\" rel=\"noopener\">@TelegraphOAK\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>The veteran venue on the list, Chuck Stilphen and Aaron Porter's Belgian-style pub has been pouring brews in the Old Oakland neighborhood for over 8 years. While The Trappist doesn't carry the substantial assortment of housemade sausages as Stilphen's recently opened \u003ca href=\"http://www.mikkellerbar.com/\" target=\"_blank\" rel=\"noopener\">Mikkeller Bar\u003c/a> in San Francisco, they do have two transplants from that establishment: a plump, juicy bratwurst poached in Sculpin IPA with a potato hash and the delectable pastrami sandwich with Gruyère, housemade sauerkraut and dressing on rye. (And it seems he'll be launching a \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/03/18/trappist-and-mikkeller-bar-owner-plans-berkeley-bbq-restaurant-perdition-smokehouse/\" target=\"_blank\" rel=\"noopener\">sausage company that bears the same name\u003c/a> in the near future with Trappist chef Michael O’Brien.) Along with cheese plates and charcuterie, O'Brien cooks up some creative concotions like \"Green Eggs & Eggs\" made with soft-boiled eggs, wasabi, tobiko, Japanese mayonnaise and habanero oil. There's also some alcohol-infused desserts, like the imperial stout chocolate mousse with roasted hazelnuts and whipped cream.\u003c/p>\n\u003cp>Customers can unwind in the Old World brick-and-wood ambience of the front or back bars or relax in their outdoors back patio. The Dutch Trappist beer, La Trappe Quadrupel, hails from De Koningshoeven Brewery and packs a sugary punch at 10% ABV. And it's no surprise to find more offerings from Mikkeller, the Danish brewery that's partnered with Stilphen's aforementioned city venture. Mikkeller Big Worse Barleywine is a sweet, honey-like tonic while the crisp, light Belgian Saison Dupont is a refreshing summer beer. Stop by their \u003ca href=\"http://www.thetrappist.com/provisions/\" target=\"_blank\" rel=\"noopener\">College Avenue\u003c/a> shop if you want to take home any rare imported brews.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thetrappist.com/trappist.php\" target=\"_blank\" rel=\"noopener\">The Trappist Beer Cafe\u003c/a>\u003c/strong>\u003cbr>\n460 8th St. [\u003ca href=\"http://goo.gl/FmfDmI\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-8900\u003cbr>\nHours: Everyday 12pm-12am; Fri-Sat 12pm-1am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Trappist-Insiders-Page/201086836586427?rf=266197976744169\" target=\"_blank\" rel=\"noopener\">The Trappist's Insider Page\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheTrappist\" target=\"_blank\" rel=\"noopener\">@TheTrappist\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\" rel=\"noopener\">Brotzeit Lokal\u003c/a>\u003c/strong>\u003cbr>\n1000 Embarcadero [\u003ca href=\"http://goo.gl/c0II4h\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 645-1905\u003cbr>\nHours: Tue-Thu 11:30am-11pm (kitchen closes at 9:30pm); Fri 11:30am-12pm (kitchen closes at 10pm); Sat 10am-12pm (kitchen closes at 10pm); Sun 10am-9:30pm (kitchen closes at 9pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrotzeitLokal\" target=\"_blank\" rel=\"noopener\">Brozeit Lokal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Brotzeit_Lokal\" target=\"_blank\" rel=\"noopener\">@Brotzeit_Lokal\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>Looking for a scenic spot to enjoy beer and sausage? Just past Jack London Square off of the Embarcadero, \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-reviews/\" target=\"_blank\" rel=\"noopener\">Chop Bar\u003c/a>'s Lev Delany has created a waterfront oasis that's perfect for large crowds in fine weather. Brotzeit's kitchen utilizes whole animal butchery in preparing their sausages and burgers, and all of their sauerkraut, sauces, pickles and mustards are also housemade. Share the \u003cem>käsespätzle\u003c/em>, a creamy baked version of the German noodle dish with Gruyère cheese sauce, for a filling starter. Then move onto their Brotzeit platter -- choose from one or two sausages from their lengthy list -- with sauerkraut, green beans, radishes and a \"Bretzel\". You can also order a more substantial helping to feed a hungry group; the larger entree can feed between 6-8 people. While the meat-to-bun ratio is slightly unbalanced with their lamb \u003cem>merguez\u003c/em> wurst sandwich, it's still a palatable option with sauerkraut, pickled red onions and jalapeño.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Brozeit Lokal has a rotating menu of German, Belgian and Californian craft beers; if you're feeling extra thirsty, go for a liter of Kolsch or a two-liter boot while you enjoy the view of the Brooklyn Basin.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites' Downtown San Francisco Restaurant Guide for Visitors",
"title": "Bay Area Bites' Downtown San Francisco Restaurant Guide for Visitors",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_81682\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/stuckincustoms/421758680/in/photolist-DgCao-GeZKS-6Rvj6S-azyQej-9iNMkk-9zS2n-57ncaR-7eMgVB-ao2ZF3-cqwDLh-9dQFJG-e5PGcM-ADJZ-dujo7j-5EDCfU-7LEkjv-71oBVD-8RgBZy-9JQZxw-wktEY-6SdFiE-8Pud4h-mVofLV-4y4JcZ-7XvGrt-6LSKRa-dwCCjH-5vDSaf-jwbxeq-8LLdzN-jw9nsc-56sEnC-4sPeuW-ha3FUZ-kAyysP-9BCGZ-bp94Kh-9dQGk7-jw9qgt-4Zw5jB-7cX26-c9BtzG-bp94E3-dpzQdr-5BNoE-7cX1s-bErDga-iwBcu-5fnrR-edNddw\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/421758680_bf2681bf29_z.jpg\" alt=\"Hundreds of thousands of people visit San Francisco every year. But, where do they all eat? Photo: Trey Ratcliff/Flickr\" width=\"640\" height=\"423\" class=\"size-full wp-image-81682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hundreds of thousands of people visit San Francisco every year. But, where do they all eat? Photo: Trey Ratcliff/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>So you're visiting San Francisco, or you have out-of-town guests staying in the city and want to point them in the right direction for food. We've compiled a rough guide of San Francisco bites in the downtown area -- since that's where the vast majority of tourists stay and explore. Some of these are classic San Francisco (oysters on the bay, hipster bars, hole-in-the-wall burritos) and some are lesser-known spots that are must-visits because of their tasty food or unique meals. Try some; try all. We're just keeping you on your toes.\u003c/p>\n\u003cp>The guide is primarily aimed at downtown San Francisco and divided into quicker eats for lunch, sit-down places for dinner (or a big lunch), coffee and tea spots, and bars. If you want to venture further afield and ride BART a few stops, we've also suggested a few places that you may have heard of or that would make any list of places to visit in the city on the Bay. Use the Google Map at the bottom to find locations and to plan your eating foray.\u003c/p>\n\u003cp>Let us know what you think after you try some of these. Or, tell us what we missed that our visitors simply have to eat while they're here.\u003c/p>\n\u003ch2>FOOD - Lunch, Snacks, Quick Hits\u003c/h2>\n\u003cfigure id=\"attachment_81607\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cuesa.org/markets\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/7165771078_e776153d10_z-190x190.jpg\" alt=\"Photo: Gary Yost Photography for CUESA/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/cuesa/7165771078/in/photolist-bVds6d-bVdBxj-bVdfnA-cnpfvN-cnV4RN-cnUURs\" target=\"_blank\">Gary Yost/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\">\u003cstrong>Ferry Building Farmers Market\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Farmers Market,\u003c/em> $$\u003cbr>\nFerry Building Plaza\u003cbr>\n(415) 291-3276\u003cbr>\nTues, Thurs, 10 a.m. – 2 p.m. Sat, 8 a.m. to 2 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Local farmers sell produce, meat, and cheeses. Be sure to get a Rueben sandwich from the \u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">Wise Sons\u003c/a> booth on Tuesday or Thursday – though be warned that there may be a line. And check out the sandwiches from \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a> on Thursday.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81610\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.hogislandoysters.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4737660826_60bcb43c45_z-190x190.jpg\" alt=\"Photo: Renee Suen/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81610\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/sifu_renka/4737660826/in/photolist-8dDKvm-6r8kX9-aFetT-aFeti-aFesX-7zAY5Q-aFeu4-avKMrk-avNt6y-avNapE-avKTCz-avNc7y-avKRXx-avNgCN-avNjij-avKD3Z-avNkZd-avNdqQ-avNpEh-avNnPu-a3Vwy-6BmXY5-hYPwgX-7hp4pS-cuhXym-7a8mUo-6BhMCH-6BhLHi-6BhMsM-6BhMUk-6BmX9f-6BmWAG-6BmWYS-6BmXfJ-6BhLz2-7eknEA-by4SZG-fK6CX9-8VR1iU-8VMWxk-4C1uF1-eew6ni-eew6Yv-eeBQ3s-FxsMZ-9HwQhk-cDkpwS-ai3Etg-e1a4wZ-nmKwGd\" target=\"_blank\">Renee Suen/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com\" target=\"_blank\">\u003cstrong>Hog Island Oyster Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Oysters,\u003c/em> $$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 391-7117\u003cbr>\nMon-Thurs, 11:30 a.m. – 9 p.m. Fri, 11:30 a.m. – 10 p.m. Sat, 11 a.m. – 10 p.m., Sun, 11 a.m. – 9 p.m\u003cbr>\n\u003cstrong>Why?\u003c/strong> Sit next to the water and enjoy fresh oysters from nearby Tomales Bay. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81611\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cowgirlcreamery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11336812673_38030e8f66_z-190x190.jpg\" alt=\"Photo: dsleeter_2000/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81611\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/dsleeter_2000/11336812673/in/photolist-igN8rt-71fhuq-8dKvxu-8dKuKS-9rZN2X-7vJxH2-8Wzvv8-6AzvHh-6AzvY5-jjpRYe-jjrhKp-7wBS9v-8WCzqh-a8ydY-8MnJjp-665SYs-4bfemG-ckaTp3-HuoY9-cvZ7V7-4bbgeM-4bffdq-4bffXY-7sZmMa-2yUBDs-ckaNVE-84Z8EY-4dAAo6-KzrMx-8dA4da-hYP1zd-3A7Ffi-fCNmwE-fCLDvu-8eatbE-2X8mH2-eiKfrV-eiQYB5-eiKfeK-eiKfnx-eiQYEY-eiQYD5-eiQYGQ-6mdnsQ-3pzCkP-6xZ95w-6xZ7m9-6xZamL-6xV2J8-6xZ8sG\" target=\"_blank\">dsleeter_2000/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cowgirlcreamery.com\" target=\"_blank\">\u003cstrong>Cowgirl Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Cheese, Sandwiches,\u003c/em> $$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 392-4000\u003cbr>\nCafé: Mon-Sat, 7 a.m. – 7 p.m. Sun, 8 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Buy the local cheeses at their store or visit the Sidekick Café and Milk Bar for sandwiches and snacks. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81612\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yanksing.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6091307666_f62b56d2a4_z-190x190.jpg\" alt=\"Photo: Andi Fisher/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81612\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/andi_fisher/6091307666/in/photolist-ahgxxY-ahdLEv-ahgYjN-ahdLYx-ahecmZ-ahh2bU-ahgYib-2xtZb-ahgxDq-ahdLUH-ahecgP-ahgYd7-ahecea-ahgYaw-ahh29h-ahgYns-ahgxGy-ahh25y-4hCoCJ-9iZ7XF-9k1WXP-ahdLJn-K6d8N-5zDHxX-K6kDx-K6er3-K6nm2-K6kQH-K6dww-K6djE-K6ocD-K6kZz-K6mg2-K6g8k-K68wb-K6991-K6c7Y-K6kdX-K6889-K6aBA-K6joF-K6inV-K6h9B-K69Hw-K6jXa-K6iKt-K6jMk-K6jCR-K69oG-bSHFQP\" target=\"_blank\">Andi Fisher/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yanksing.com\" target=\"_blank\">\u003cstrong>Yank Sing\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Dim Sum,\u003c/em> $$$\u003cbr>\n49 Stevenson St\u003cbr>\n(415) 541-4949\u003cbr>\n101 Spear St (at One Rincon Center)\u003cbr>\n(415) 781-1111\u003cbr>\nBoth locations open: Mon-Fri, 11 a.m. – 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For some of the best dim sum in the city. Try the soup dumplings and pork buns. Make reservations or take to-go.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81615\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.zerozerosf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9761119874_084169a5c3_z-190x190.jpg\" alt=\"Photo: torbakhopper/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/gazeronly/9761119874/in/photolist-8qYD1N-8qVvEg-cc1udd-cc1uwu-97teQ3-fSyhSf-8qVvDr-fXT9Lj-9DJdH3-9w1YtU-9w1YBq-8wPEDg-8KH22Z-8P1Fjo-fbXTkY-fEgvAa-dyczyp-dyi8Sw-8qnFNr\" target=\"_blank\">torbakhopper/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.zerozerosf.com\" target=\"_blank\">\u003cstrong>Zero Zero\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Italian, Pizza,\u003c/em> $$\u003cbr>\n826 Folsom St.\u003cbr>\n(415) 348-8800\u003cbr>\nSun-Thurs, 11:30 a.m. – 10 p.m., Fri, Sat, 11:30 a.m. – 11 p.m. (Mon- Fri, closed 2:30 – 4 p.m.)\u003cbr>\n\u003cstrong>Why? \u003c/strong>For the pizza (try the Fillmore) and the salted ice cream.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81616\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.katanayausa.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5031624453_2ced08c225_z-190x190.jpg\" alt=\"Photo: Dave Carner/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/d-ashes/5031624453/in/photolist-dBaRk5-dycFh3-ap5FPE-9UFoFU-2fZbX6-2fZbYa-7XNCkg-8Aui9w-8LrEgh-8rzbWM-7X2Am8-7M8j4h-JQtQe-7oF6Zh-6YyTDN-8KaDE3-6xFJdV-6xKTcy-mXf9wg-6nMqrY-mXh5pJ-6xKTbW-8ECoDK-8EFxL1-mZ5ngc-mZ5p8M-mZ5oHi-mZ5nG2-6m4Tya-6E2Jo7-6xFJf8-6xKTbo-9LqmBc-6y4oVp-6xKTa7-9Lt8K3-cJ2aGS-9TkYG3-7EtxWD-6Ae78z-6Aifeu-ay8e5p-avbBbB-ebkrPK-ebkqZX-aXBA6D-6Gbdpz-8XgbBj-8Xd9dR-8XgctN\" target=\"_blank\">Dave Carner/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.katanayausa.com\" target=\"_blank\">\u003cstrong>Katana-Ya\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Japanese, Ramen,\u003c/em> $$\u003cbr>\n430 Geary St.\u003cbr>\n(415) 771-1280\u003cbr>\nEveryday, 11:30 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Go to try the extra spicy ramen (or any of the ramen).\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81677\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yelp.com/biz/taqueria-castillo-mason-san-francisco\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3680991726_eabb808306_z-190x190.jpg\" alt=\"Photo: Frank Chen/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/geekstinkbreath/3680991726/in/photolist-6Bh3AA-ehPiLr\" target=\"_blank\">Frank Chen/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-castillo-mason-san-francisco\" target=\"_blank\">\u003cstrong>Taqueria Castillo\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican (burritos), \u003c/em>$\u003cbr>\n10 Mason St.\u003cbr>\n(415) 986-0426\u003cbr>\nMon-Sat, 10 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>You can’t visit San Francisco without visiting a hole-in-the-wall taqueria that secretly has amazing food. Get the super burrito and you’ll have leftovers. Cash only.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81622\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.superdupersf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6366847733_9afd62ac28_z-190x190.jpg\" alt=\"Photo: Jun Seita/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jseita/6366847733/in/photolist-7Vxeqk-7VAtkA-7VxeqR-7Vxeri-9coweE-dRMtqw-dXMs2Z-dXT9Xs-dXT8Nq-dXMuya-eJCXTh-eFwihU-f6Buk5-bE7djE-bGxTsx-bymLfx-7RdzGf-7RdvM7-7Ran5g-7RdCRh-7RdytL-7RaoqR-7RanCt-859vPb-9Js5oZ-9Js5wk-9nf5TE-bEuKrw-akHoKr-dKBetw-d7F39j-mticAK-aGBL1M-aGBHit-btRciN-db4JV7-brR4vQ-c113K7-c113Fd-mpdWct-bEKWpe-bEKWuv-dpQhf2-bCk3Xk-aF3D4V-cKcQn9-8fkBhK-fEMLnw-aA1VU6-aCW9U1\" target=\"_blank\">Jun Seita/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.superdupersf.com\" target=\"_blank\">\u003cstrong>Super Duper\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Burgers,\u003c/em> $\u003cbr>\n721 Market St.\u003cbr>\n(415) 538-3437\u003cbr>\nMon-Wed, 8 a.m. – 10 p.m. Thurs, Fri, 8 a.m. – 11 p.m. Sat, 10:30 a.m. – 11 p.m. Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n783 Mission St.\u003cbr>\n(415) 882-1750\u003cbr>\nMon-Sat, 10:30 a.m. – 11 p.m. Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n98 Mission St.\u003cbr>\n(415) 974-1200\u003cbr>\nMon-Fri, 7 a.m. – 9 p.m. Sat, Sun, 11 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The motto is: fast food burgers, slow food values. Yes, it’s a chain, but it’s a San Francisco chain. Small burgers made from Niman Ranch beef, and be sure to get a shake with that.\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>FOOD – Sit-down/Fine Dining \u003c/h3>\n\u003cfigure id=\"attachment_81623\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.farmerbrownsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2447170115_2a125ac640_z-190x190.jpg\" alt=\"Photo: Dennis Yang/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/dennis/2447170115/in/photolist-4Jfoqc-88zhvG-GiJPV-2D64t-mLtni-qth28-mLtBm-mLtuk-mLtVc-4zCqs2-qth6b-GiEaN-mLu22-mLtMx-4zCqsv-2uK5Zt-qtgYL-2uPCn7-qth3W-GiEjh-mLt8p-2uPxKo-2uK4oa-2uPvkE-7Ydwx5-PTyWs-5KdvaW-qXJ81-5K9fN2-2uPAhW-7bFn8X-7bFpKX-76NuBm-kdGkD-ixPjn-6TFC2K-7Y6rX6-kdGkW-m3mKt-6TFCiH-kdGmD-7bFFSD-kdGks-349jv2-6sT6zL-m3mvV-9RD44R-3AEnRs-3AEoMQ-3AEo61\" target=\"_blank\">Dennis Yang/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmerbrownsf.com\" target=\"_blank\">\u003cstrong>Farmerbrown\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Soul Food,\u003c/em> $$\u003cbr>\n25 Mason St.\u003cbr>\n(415) 409-3276\u003cbr>\nTues-Thurs, Sun, 5:30 – 10 p.m., Fri, Sat, 5 – 11 p.m. (Weekend brunch: 10 a.m. – 2:30 p.m.)\u003cbr>\n\u003cstrong>Why?\u003c/strong> San Franciscans brunch at a higher-than-average rate; join them. If you can’t make it for weekend brunch, you can still try the fried chicken and waffles, and the jalapeno cornbread.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81624\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.slanteddoor.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3440719272_aaf4766e2c_z-190x190.jpg\" alt=\"Photo: Suzi Edwards-Alexander\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/suziedwards/3440719272/in/photolist-6f3zY5-8Hnn8J-8Hjors-8HgfHM-8Hjoc2-8HiVba-8HmYLJ-8Hj23n-8HiT7K-8Hjj4p-brwHtj-bErzSe-bEryhr-8HjJUT-8HmKP7-8Hj5QB-8Hjyhi-8HiB3v-8HiMKa-8HiL1z-8HnC2J-8HmNUU-8HiDXg-8HiXpD-8Hjadv-3d1MaY-brwCgy-brwH3Q-brwHHJ-bErC9c-bErCVD-brwFq7-brwCys-brwEJ7-brwDyA-brwHgb-brwF5E-bErBtH-bErBKk-brwJry-24bBA9-6go47D-247bwv-4WwGXe-4TKT54-4ayztu-4TKTwk-5RvSkQ-4TQ7KS-6gsfLL\" target=\"_blank\">Suzi Edwards-Alexander\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.slanteddoor.com\" target=\"_blank\">\u003cstrong>Slanted Door\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Vietnamese,\u003c/em> $$$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 861-8032\u003cbr>\nMon-Sat, lunch 11 a.m. – 2:30 p.m. Sun, lunch 11:30 a.m. – 3 p.m.; everyday, afternoon tea 2:30 p.m. – 4:30 p.m., dinner 5:30 p.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Modern Vietnamese with views of the Bay. Call to make a reservation. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>. \u003cstrong>Bonus:\u003c/strong> The Slanted Door just won the 2014 \u003ca href=\"http://www.sfgate.com/restaurants/article/S-F-chefs-Phan-Patterson-take-James-Beard-awards-5455272.phphttp://\" target=\"_blank\">James Beard award for Outstanding Restaurant\u003c/a> in the country.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81676\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/michael-mina\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/michaelmina-190x190.png\" alt=\"Photo: Courtesy of Michael Mina SF/Instagram\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Michael Mina SF/Instagra\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/michael-mina\" target=\"_blank\">\u003cstrong>Michael Mina\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>California,\u003c/em> $$$$\u003cbr>\n252 California St.\u003cbr>\n(415) 397-9222\u003cstrong>\u003cbr>\n\u003c/strong>Lunch: Mon-Fri, 11:30 a.m. – 2 p.m. Dinner: Sun-Thurs, 5:30 – 10 p.m., Fri, Sat, 5:30 – 10:30 p.m. (Lounge opens 11:30 a.m. Mon-Fri)\u003cbr>\n\u003cstrong>Why?\u003c/strong> Michael Mina is known for his high-quality American-style food, with five restaurants around San Francisco. Try the one that is his namesake. The tasting menu will give you a range of plates and you’ll leave having earned the title of “foodie.” \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81675\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.5a5stk.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/942938_527968133916808_1224763517_n-190x190.jpg\" alt=\"Photo: Courtesy of 5A5 Steak Lounge\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of 5A5 Steak Lounge\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.5a5stk.com\" target=\"_blank\">\u003cstrong>5A5 Steak Lounge\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Steak,\u003c/em> $$$\u003cbr>\n244 Jackson St.\u003cbr>\n(415) 989-2539\u003cbr>\nMon-Thurs, 5 – 10 p.m. Fri, Sat, 5 – 10:30 p.m. Sun, 5 – 9 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For one of the best steakhouses in the city. Get the truffle fries and Hamachi shooters with your meat. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81672\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.colibrimexicanbistro.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6244585824_32b492194f_z-190x190.jpg\" alt=\"Photo: Yuichi Sakuraba/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/skrb/6244585824/in/photolist-goRxNJ-avP8NQ-avLn9e-avLkLZ-avNYUW-avLsE2-avP6po-avP3vj-avLq1R-avPac9-avPbuC-eeBJ3q-4UzXd3-JQiQC-goRFjq-goSm6y-goSoXX-goSnGw-goSh3K-goRrRy-goSets-eeBS9W\" target=\"_blank\">Yuichi Sakuraba/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.colibrimexicanbistro.com\" target=\"_blank\">\u003cstrong>Colibri Mexican Bistro\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican,\u003c/em> $$\u003cbr>\n438 Geary St.\u003cbr>\n(415) 440-2737\u003cbr>\nMon, 11:30 a.m. – 10 p.m., Tues-Thurs, 11:30 a.m. – 11 p.m., Fri, 11:30 – midnight Sat, 10:30 a.m. – midnight, Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For sit-down Mexican food, Colibri is the place to go. The most popular dish is the chicken mole and on the weekends try the bottomless mimosa brunch. \u003cbr clear=\"all\">\u003c/p>\n\u003ch2>COFFEE/TEA: \u003c/h2>\n\u003cfigure id=\"attachment_81671\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bluebottlecoffee.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5318061117_b903f3900e_z-190x190.jpg\" alt=\"Photo: Jake Przespo/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jakeprzespo/5318061117/in/photolist-96WshV-8dD7t1-6982VW-7Gnt1B-77RrpW-bER8CW-6xR7eU-begpQH-97QXdc-hraoQr-aW1wHD-7zMfQR-2N9R6-eKnyrS-6n9dkB-5CVKbL-5K7cn7-9z9Nez-6EzPZt-8c3JPs-86d61E-dNr3KX-dDn9TC-6wMU7g-e8Buai-87Siqm-8fsvtS-dWCBMm-eha1VT-adYHuH-93FkuZ-7SDuQK-5Vevjm-h1rkHJ-giUP3r-8o2n1Y-bTNBqD-89y1LQ-apWetQ-5YoZyK-dVEaW9-7ABw5-de7ptQ-bsbZ34-egd2JH-5u9Qj2-7mCt32-5eY3KC-bCMRBy-5Va8iM\" target=\"_blank\">Jake Przespo/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bluebottlecoffee.com\" target=\"_blank\">\u003cstrong>Blue Bottle\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Coffee,\u003c/em> $$\u003cbr>\n66 Mint St.\u003cbr>\n(415) 495-3394\u003cbr>\nSan Francisco Ferry Building\u003cbr>\nNo phone\u003cbr>\nBoth locations: Mon-Fri, 7 a.m. – 7 p.m. Sat, Sun, 8 a.m. – 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Blue Bottle coffee is micro-roasted and hand-made. This is not the place to go for a quickly rushed cup of caffeine. The Mint Plaza location also serves breakfast.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81670\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.samovarlife.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4299519264_1e6623959e_z-190x190.jpg\" alt=\"Photo: Scott Beale/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/laughingsquid/4299519264/in/photolist-fjfW9k-dAT8DS-7xWahu-7L5zrg-7L5zC4-7xW9FJ-fuk2PV-81j5o5-81j5jy-fA3r4j-4hCpy3-4U9jSN-8p2NSu-6MfJic-6Am8iu-7L9xZA-6Amand-6Am9gL-dMfzoJ-4hCq77-4hykAi-7su2Xc-4hCpYJ-9BHXFK-4hyk3x-3MtdsF-7L9xAC-7L9xQj-P7WPL-dGxzpJ-3Mxv4u-dMfzjJ-9QppQ4-4hCpRm-81fVnr-eAooo7-9B5U63-5WhEXC-6hYgJg-6rzSaC-5Wdncv-5WdntT-ojUC2-bxQSBU-ojUAs-ojUzk-ojUDx-bxQSuQ-GL1j1-GL1iU\" target=\"_blank\">Scott Beale/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.samovarlife.com\" target=\"_blank\">\u003cstrong>Samovar Tea Lounge\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Tea,\u003c/em> $$\u003cbr>\n730 Howard St. (Yerba Buena Gardens, upper terrace)\u003cbr>\n(415) 227-9400\u003cbr>\nSun-Wed, 9 a.m. – 8 p.m. Thurs-Sat, 9 a.m. – 9 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Sit overlooking the park and enjoy a cup of tea with light food. \u003cbr clear=\"all\">\u003c/p>\n\u003ch3>BARS:\u003c/h3>\n\u003cfigure id=\"attachment_81668\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bourbonandbranch.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3967876371_30913d135e_z-190x190.jpg\" alt=\"Photo: Zagat Buzz/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81668\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/zagatbuzz/3967876371/in/photolist-73Cppz-5ZkUua-73GovL-5WgUuh-73Go9A-Q3p5A-9eoA6T-5yE3DE-8Tattk-qimh2-8TauN6-nt5oW-6RHeGS-5BpBqZ-8TgwdN-6RHeFy-5ZkUs8-qiswe-qig1w-4vpNw5-QrTj5-5ZkUoR-sroB2-62Dzme-62Dzie-62HQHj-5t1psQ-qihEn-6NYqUW-5WgUrC-Q3Vka-8Td8XS-8TctM5-8TaqUe-Q3pom-Q3pnA-qioRu-6NYqkQ-5sW1pr-8Tcndu-KuZyR-8Tc9XW-8TbgZb-8Te6CQ-8Tf243-8Tc6M8-8Tajb2-8Tdsmh-8TesJo-8T8fhv\" target=\"_blank\">Zagat Buzz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bourbonandbranch.com\" target=\"_blank\">\u003cstrong>Bourbon & Branch\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bar,\u003c/em> $$$\u003cbr>\n501 Jones St.\u003cbr>\n(415) 346-1735\u003cbr>\nEveryday, 6 p.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The speakeasy-style bar may seem over-the-top and hipster (and \u003cem>sooo\u003c/em> San Francisco), but the atmosphere is something you have to experience and the drinks are delicious. Try the cucumber gimlet. Call ahead for reservations and the “secret” password. And, yes, that hidden door you walked right past is the front entrance. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81667\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.pressclubsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3980577033_bbaf8a55df_z-190x190.jpg\" alt=\"Photo: Jennifer Conley/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jenniferconley/3980577033/in/photolist-74KuSv-74Ku2n-9awFzn-62HzBY-62DhGF-74jMsT-74jM9r-74oFWS-74jMdB-74oGw5-74jMck-74oGwU-74jMCi-74oGyd-74jMDv-74oGdo-74jMfk-74jMxc-74oGfh-74jMkR-4Nh7hC-74oG5s-74jMuF-74oG2y-74jMhn-74jMiV-74oGxq-74oG8Q-74jMwn-74oGu9-74jMCX-74oGk1-74oGtG-74oGAb-74jMeD-74oGvm-74jM9M-74oGgW-74oFUE-5UrJFb-8y7i1u-8y4k2e-8y4haB-8y4nxv-8y6T5f-8y7srC-8y4wop-8y7Fo7-c2WDkY-74Ksbx/\" target=\"_blank\">Jennifer Conley/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.pressclubsf.com\" target=\"_blank\">\u003cstrong>Press Club\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Wine bar,\u003c/em> $$$\u003cbr>\n20 Yerba Buena Lane\u003cbr>\n(415) 744-5000\u003cbr>\nMon-Thurs, 4 – 11 p.m. Fri, Sat, 2 – 11 p.m. Sun, 2 – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> When you visit the Bay Area, you have to drink some wine. It’s a rule. Enjoy the variety offered at Press Club in their lounge. Check that a private event hasn’t blocked out the place first. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81666\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cellarmakerbrewing.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/13337162204_9f9d6ff8f6_z-190x190.jpg\" alt=\"Photo: Adam Jackson/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/adamjackson/13337162204/in/photolist-mjx1nB-mjyrEu-mjx7qD\" target=\"_blank\">Adam Jackson/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cellarmakerbrewing.com\" target=\"_blank\">\u003cstrong>Cellarmaker Brewing Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Beer,\u003c/em>$$\u003cbr>\n1150 Howard St.\u003cbr>\n(415) 863-3940\u003cbr>\nTues-Fri, 3 – 11 p.m. Sat, noon – 11 p.m. Sun 2 – 8 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>If beer is your thing. Do a sampling of all their local brews.\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>FURTHER AFIELD:\u003c/h3>\n\u003cp> (looking for San Francisco adventure)\u003c/p>\n\u003cfigure id=\"attachment_81665\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.biritecreamery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/369137176_0306184a51_o-190x190.jpg\" alt=\"Photo: Meg Hourihan/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/megnut/369137176/in/photolist-9pwfyJ-4NtWF9-9ptefF-9pwfzS-9EHPjb-9NBb4v-dJ1bGk-9NBcRz-hHC32d-9NDYLW-3o1pMM-apXrbr-apXkgF-5Neawk-ds3ai4-2QPMhS-6NYrJj-6NYrsS-2QKoJt-2QKosg-2QPPrf-6Ufe2D-6UfdVn-yBVC5-4r4MuX-4NDCsv-6s2skp-6B3QHR-4JnRX6-au4hUY-arpWq2-dVhg44-6dCMsJ-5ZdS9r-8oANvX-5imxU2-4F6d3S-cFuzgy-4DJ5VT-5nt3XT-5nt41R-5nxgiN-5iqQGb-4NpHUz-dmRpYv-bRwhFK-4GDm6X-4GDo1r-4GDkFp-4GHrSG\" target=\"_blank\">Meg Hourihan/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.biritecreamery.com\" target=\"_blank\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Dessert, Ice cream,\u003c/em> $\u003cbr>\n3692 18th St.\u003cbr>\n(415) 626-5600\u003cbr>\nSun-Thurs, 11 a.m. – 10 p.m. Fri, Sat, 11 a.m. – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For the small-batch ice cream, made from local ingredients. Be sure to try the salted caramel flavor. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81664\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.tartinebakery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4665166615_b4d249c8a4_z-190x190.jpg\" alt=\"Photo: Jenly/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jenly/4665166615/in/photolist-6vBaB-6R8tr2-azFrjR-a9x9VH-a9zX2y-a9x9Rc-a9x9P8-eaNbWR-c7h9xw-7wbox4-azFsBF-87fcva-7DiT3m-7Df6oc-3eQSyU-8inV62-hHB13X-592SS3-592SGS-4dPqrk-9NEvj3-4QYdrL-9NEuBy-9NEuY1-25Vz91-desxwK-55rYNr-55wdJS-4N41wY-55rYBZ-cinkVj-4Mkmzj-28HsHz-25VJcw-7wrBnY-4nWfL2-772v6v-4o1ezh-55wceC-DMgtD-5j22mS-4dPq9F-dFW17t-2GTZdn-hHChkT-5nxgR7-25VDJj-4o1mHA-bcWZ1T-4o1jFG\" target=\"_blank\">Jenly/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com\" target=\"_blank\">\u003cstrong>Tartine\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bakery,\u003c/em> $$\u003cbr>\n600 Guerrero St.\u003cbr>\n(415) 487-2600\u003cbr>\nMon, 8 a.m. – 7 p.m., Tues, Wed, 7:30 a.m. – 7 p.m., Thurs, Fri, 7:30 a.m. – 8 p.m. Sat, 8 a.m. – 8 p.m. Sun, 9 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Tartine may be the most well-known bakery in San Francisco. Get fresh warm bread after 4:30 p.m. or sweets anytime. Expect a line – a long line. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81661\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.troublecoffee.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3588623294_192b613bbd_z-190x190.jpg\" alt=\"Photo: Premshree Pillai/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/premshree/3588623294/in/photolist-79S5P2-79mr1z-2nEkS-nctSmH-dZfGoW-dZaeHV-45y5ks-6ixeKR-6t7CFq-881SJs-d2qVif-5SXsNe-5SjVaH-6SxGjp-7CnWqK-7pfSny-7FQTBC-b5KANB-8u3v8u\" target=\"_blank\">Premshree Pillai/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.troublecoffee.com\" target=\"_blank\">\u003cstrong>Trouble Coffee Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Toast, coffee,\u003c/em> $$\u003cbr>\n4033 Judah St.\u003cbr>\n(800) 555-1212\u003cbr>\nEveryday, 7 a.m. – 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> You heard of \u003ca href=\"http://www.psmag.com/navigation/health-and-behavior/toast-story-latest-artisanal-food-craze-72676/\" target=\"_blank\">$4 artisan toast\u003c/a>? This is where it started. Trouble Coffee is small; it’s hip; and it serves very few things: coconuts, cinnamon toast, coffee. But, what it serves it serves well. Cash only. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_78542\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.ichisushi.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07-feature-190x190.jpg\" alt=\"Photo: Alanna Hale\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-78542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ichisushi.com\" target=\"_blank\">\u003cstrong>ICHI Sushi + NI Bar\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Sushi,\u003c/em> $$$\u003cbr>\n3282 Mission St.\u003cbr>\n(415) 525-4750\u003cbr>\nMon-Thurs, 5:30 – 10 p.m. Fri, Sat, 5:30 – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> ICHI just opened its new, bigger location and the popular spot has been packed with sushi-lovers. Make a reservation and just do omakase – the chef will bring you a series of tasty dishes. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81660\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.statebirdsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9320221966_deac990f8e_z-190x190.jpg\" alt=\"Photo: karmacamilleeon/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81660\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/karmacamilleeon/9320221966/in/photolist-fcAzhb-fcAwoL-kWRUi-cb869S-cbVEUQ-bV4DiH-fcAx21-fcmft6-fcAz5s-fcAzM1-fcmeHv-fcAyk5-fcmehx-fcAyNC-fcAwzm-dqqBhY-d7aavW-d7aa21-d7aaf5-d7a9Pm-cVPErU-dTMEX5-dTG3hg-dTG3wv-dTMEJC-dTG3DF-dTMFns-dTMFtE-aLzwoH-c968M1-c9691o-2fqC2-bn6zEh-bA1rRz-bn6Adw-bA1ryR-bn6zL7-bA1rrX-bn6zXq-bA1rNx-bA1rBK-bA1rKc-dGmy9d-c9DjKE-eg1SY8-h8s9Tn-mz9sHu-dag8bR-jXtiMZ-b7MirM\" target=\"_blank\">karmacamilleeon/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.statebirdsf.com\" target=\"_blank\">\u003cstrong>State Bird Provisions\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>American, tapas,\u003c/em> $$$\u003cbr>\n1529 Fillmore St.\u003cbr>\n(415) 795-1272\u003cbr>\nSun-Thurs, 5:30 – 10 p.m. Fri, Sat, 5:30 – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Because it just tastes so good – and you can judge for yourself if it’s worth the hype. Make reservations if you can get them, or stand in line before it opens. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81659\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6793403008_dcce87b362_z-190x190.jpg\" alt=\"Photo: Wally Gobetz/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/wallyg/6793403008/in/photolist-bmiY35-bzdQ28-ndWdYB-bzdQat-bzdQ8p-bzdQ5X-bzdQ6Z-3afG9X-4TKPKM-6bEFTo-y1qwE-xJK5C-4TQ4ey-4TQ4gd-4ob1MK-4TQ4bf-6KbZDS-Evk1z-EvjZB-xv7Za\" target=\"_blank\">Wally Gobetz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">\u003cstrong>La Taqueria\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican, burritos\u003c/em>, $\u003cbr>\n2889 Mission St.\u003cbr>\n(415) 285-7117\u003cbr>\nMon-Sat, 11 a.m. – 9 p.m. Sun, 11 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> It is a fact universally recognized that the highest concentration of the best burritos is in the Mission. If you venture to the neighborhood on BART, then you’ll want to check out a classic taqueria and La Taqueria is the worst-kept secret in the area. Get the carne asada burrito and the carnitas taco with everything on it. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Use the Google Map below to find the different places in our list or sort by category. Let us know in the comments if we forgot your favorite downtown San Francisco spot or places you always take out-of-towners.\u003c/p>\n\u003cp>\u003ca href=\"https://mapsengine.google.com/map/u/0/edit?mid=zddXFVlErmSw.kgXtTNCSDUxo\">\u003cstrong>View Full-Sized Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"https://mapsengine.google.com/map/u/0/embed?mid=zddXFVlErmSw.kgXtTNCSDUxo\" width=\"640\" height=\"480\">\u003c/iframe>\u003c/div>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Want some more options? Check out the \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/06/union-square-checklist-from-check-please-bay-area/\">\u003cstrong>Union Square Checklist from Check, Please! Bay Area\u003c/strong>\u003c/a>! If you are looking for great eateries in San Francisco’s Union Square the producers of the show selected 10 of the best restaurants from past seasons near the iconic landmark.\u003c/p>\n\n",
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"excerpt": "Looking for places to take out-of-town guests or want to know where to eat in San Francisco when you visit? Use our guide to downtown to find classic places or tasty, lesser-known treats.",
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"title": "Bay Area Bites' Downtown San Francisco Restaurant Guide for Visitors | KQED",
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"headline": "Bay Area Bites' Downtown San Francisco Restaurant Guide for Visitors",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81682\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/stuckincustoms/421758680/in/photolist-DgCao-GeZKS-6Rvj6S-azyQej-9iNMkk-9zS2n-57ncaR-7eMgVB-ao2ZF3-cqwDLh-9dQFJG-e5PGcM-ADJZ-dujo7j-5EDCfU-7LEkjv-71oBVD-8RgBZy-9JQZxw-wktEY-6SdFiE-8Pud4h-mVofLV-4y4JcZ-7XvGrt-6LSKRa-dwCCjH-5vDSaf-jwbxeq-8LLdzN-jw9nsc-56sEnC-4sPeuW-ha3FUZ-kAyysP-9BCGZ-bp94Kh-9dQGk7-jw9qgt-4Zw5jB-7cX26-c9BtzG-bp94E3-dpzQdr-5BNoE-7cX1s-bErDga-iwBcu-5fnrR-edNddw\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/421758680_bf2681bf29_z.jpg\" alt=\"Hundreds of thousands of people visit San Francisco every year. But, where do they all eat? Photo: Trey Ratcliff/Flickr\" width=\"640\" height=\"423\" class=\"size-full wp-image-81682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hundreds of thousands of people visit San Francisco every year. But, where do they all eat? Photo: Trey Ratcliff/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>So you're visiting San Francisco, or you have out-of-town guests staying in the city and want to point them in the right direction for food. We've compiled a rough guide of San Francisco bites in the downtown area -- since that's where the vast majority of tourists stay and explore. Some of these are classic San Francisco (oysters on the bay, hipster bars, hole-in-the-wall burritos) and some are lesser-known spots that are must-visits because of their tasty food or unique meals. Try some; try all. We're just keeping you on your toes.\u003c/p>\n\u003cp>The guide is primarily aimed at downtown San Francisco and divided into quicker eats for lunch, sit-down places for dinner (or a big lunch), coffee and tea spots, and bars. If you want to venture further afield and ride BART a few stops, we've also suggested a few places that you may have heard of or that would make any list of places to visit in the city on the Bay. Use the Google Map at the bottom to find locations and to plan your eating foray.\u003c/p>\n\u003cp>Let us know what you think after you try some of these. Or, tell us what we missed that our visitors simply have to eat while they're here.\u003c/p>\n\u003ch2>FOOD - Lunch, Snacks, Quick Hits\u003c/h2>\n\u003cfigure id=\"attachment_81607\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cuesa.org/markets\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/7165771078_e776153d10_z-190x190.jpg\" alt=\"Photo: Gary Yost Photography for CUESA/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/cuesa/7165771078/in/photolist-bVds6d-bVdBxj-bVdfnA-cnpfvN-cnV4RN-cnUURs\" target=\"_blank\">Gary Yost/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\">\u003cstrong>Ferry Building Farmers Market\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Farmers Market,\u003c/em> $$\u003cbr>\nFerry Building Plaza\u003cbr>\n(415) 291-3276\u003cbr>\nTues, Thurs, 10 a.m. – 2 p.m. Sat, 8 a.m. to 2 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Local farmers sell produce, meat, and cheeses. Be sure to get a Rueben sandwich from the \u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">Wise Sons\u003c/a> booth on Tuesday or Thursday – though be warned that there may be a line. And check out the sandwiches from \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a> on Thursday.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81610\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.hogislandoysters.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4737660826_60bcb43c45_z-190x190.jpg\" alt=\"Photo: Renee Suen/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81610\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/sifu_renka/4737660826/in/photolist-8dDKvm-6r8kX9-aFetT-aFeti-aFesX-7zAY5Q-aFeu4-avKMrk-avNt6y-avNapE-avKTCz-avNc7y-avKRXx-avNgCN-avNjij-avKD3Z-avNkZd-avNdqQ-avNpEh-avNnPu-a3Vwy-6BmXY5-hYPwgX-7hp4pS-cuhXym-7a8mUo-6BhMCH-6BhLHi-6BhMsM-6BhMUk-6BmX9f-6BmWAG-6BmWYS-6BmXfJ-6BhLz2-7eknEA-by4SZG-fK6CX9-8VR1iU-8VMWxk-4C1uF1-eew6ni-eew6Yv-eeBQ3s-FxsMZ-9HwQhk-cDkpwS-ai3Etg-e1a4wZ-nmKwGd\" target=\"_blank\">Renee Suen/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com\" target=\"_blank\">\u003cstrong>Hog Island Oyster Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Oysters,\u003c/em> $$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 391-7117\u003cbr>\nMon-Thurs, 11:30 a.m. – 9 p.m. Fri, 11:30 a.m. – 10 p.m. Sat, 11 a.m. – 10 p.m., Sun, 11 a.m. – 9 p.m\u003cbr>\n\u003cstrong>Why?\u003c/strong> Sit next to the water and enjoy fresh oysters from nearby Tomales Bay. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81611\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cowgirlcreamery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11336812673_38030e8f66_z-190x190.jpg\" alt=\"Photo: dsleeter_2000/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81611\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/dsleeter_2000/11336812673/in/photolist-igN8rt-71fhuq-8dKvxu-8dKuKS-9rZN2X-7vJxH2-8Wzvv8-6AzvHh-6AzvY5-jjpRYe-jjrhKp-7wBS9v-8WCzqh-a8ydY-8MnJjp-665SYs-4bfemG-ckaTp3-HuoY9-cvZ7V7-4bbgeM-4bffdq-4bffXY-7sZmMa-2yUBDs-ckaNVE-84Z8EY-4dAAo6-KzrMx-8dA4da-hYP1zd-3A7Ffi-fCNmwE-fCLDvu-8eatbE-2X8mH2-eiKfrV-eiQYB5-eiKfeK-eiKfnx-eiQYEY-eiQYD5-eiQYGQ-6mdnsQ-3pzCkP-6xZ95w-6xZ7m9-6xZamL-6xV2J8-6xZ8sG\" target=\"_blank\">dsleeter_2000/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cowgirlcreamery.com\" target=\"_blank\">\u003cstrong>Cowgirl Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Cheese, Sandwiches,\u003c/em> $$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 392-4000\u003cbr>\nCafé: Mon-Sat, 7 a.m. – 7 p.m. Sun, 8 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Buy the local cheeses at their store or visit the Sidekick Café and Milk Bar for sandwiches and snacks. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81612\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yanksing.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6091307666_f62b56d2a4_z-190x190.jpg\" alt=\"Photo: Andi Fisher/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81612\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/andi_fisher/6091307666/in/photolist-ahgxxY-ahdLEv-ahgYjN-ahdLYx-ahecmZ-ahh2bU-ahgYib-2xtZb-ahgxDq-ahdLUH-ahecgP-ahgYd7-ahecea-ahgYaw-ahh29h-ahgYns-ahgxGy-ahh25y-4hCoCJ-9iZ7XF-9k1WXP-ahdLJn-K6d8N-5zDHxX-K6kDx-K6er3-K6nm2-K6kQH-K6dww-K6djE-K6ocD-K6kZz-K6mg2-K6g8k-K68wb-K6991-K6c7Y-K6kdX-K6889-K6aBA-K6joF-K6inV-K6h9B-K69Hw-K6jXa-K6iKt-K6jMk-K6jCR-K69oG-bSHFQP\" target=\"_blank\">Andi Fisher/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yanksing.com\" target=\"_blank\">\u003cstrong>Yank Sing\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Dim Sum,\u003c/em> $$$\u003cbr>\n49 Stevenson St\u003cbr>\n(415) 541-4949\u003cbr>\n101 Spear St (at One Rincon Center)\u003cbr>\n(415) 781-1111\u003cbr>\nBoth locations open: Mon-Fri, 11 a.m. – 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For some of the best dim sum in the city. Try the soup dumplings and pork buns. Make reservations or take to-go.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81615\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.zerozerosf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9761119874_084169a5c3_z-190x190.jpg\" alt=\"Photo: torbakhopper/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/gazeronly/9761119874/in/photolist-8qYD1N-8qVvEg-cc1udd-cc1uwu-97teQ3-fSyhSf-8qVvDr-fXT9Lj-9DJdH3-9w1YtU-9w1YBq-8wPEDg-8KH22Z-8P1Fjo-fbXTkY-fEgvAa-dyczyp-dyi8Sw-8qnFNr\" target=\"_blank\">torbakhopper/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.zerozerosf.com\" target=\"_blank\">\u003cstrong>Zero Zero\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Italian, Pizza,\u003c/em> $$\u003cbr>\n826 Folsom St.\u003cbr>\n(415) 348-8800\u003cbr>\nSun-Thurs, 11:30 a.m. – 10 p.m., Fri, Sat, 11:30 a.m. – 11 p.m. (Mon- Fri, closed 2:30 – 4 p.m.)\u003cbr>\n\u003cstrong>Why? \u003c/strong>For the pizza (try the Fillmore) and the salted ice cream.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81616\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.katanayausa.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5031624453_2ced08c225_z-190x190.jpg\" alt=\"Photo: Dave Carner/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/d-ashes/5031624453/in/photolist-dBaRk5-dycFh3-ap5FPE-9UFoFU-2fZbX6-2fZbYa-7XNCkg-8Aui9w-8LrEgh-8rzbWM-7X2Am8-7M8j4h-JQtQe-7oF6Zh-6YyTDN-8KaDE3-6xFJdV-6xKTcy-mXf9wg-6nMqrY-mXh5pJ-6xKTbW-8ECoDK-8EFxL1-mZ5ngc-mZ5p8M-mZ5oHi-mZ5nG2-6m4Tya-6E2Jo7-6xFJf8-6xKTbo-9LqmBc-6y4oVp-6xKTa7-9Lt8K3-cJ2aGS-9TkYG3-7EtxWD-6Ae78z-6Aifeu-ay8e5p-avbBbB-ebkrPK-ebkqZX-aXBA6D-6Gbdpz-8XgbBj-8Xd9dR-8XgctN\" target=\"_blank\">Dave Carner/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.katanayausa.com\" target=\"_blank\">\u003cstrong>Katana-Ya\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Japanese, Ramen,\u003c/em> $$\u003cbr>\n430 Geary St.\u003cbr>\n(415) 771-1280\u003cbr>\nEveryday, 11:30 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Go to try the extra spicy ramen (or any of the ramen).\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81677\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yelp.com/biz/taqueria-castillo-mason-san-francisco\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3680991726_eabb808306_z-190x190.jpg\" alt=\"Photo: Frank Chen/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/geekstinkbreath/3680991726/in/photolist-6Bh3AA-ehPiLr\" target=\"_blank\">Frank Chen/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-castillo-mason-san-francisco\" target=\"_blank\">\u003cstrong>Taqueria Castillo\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican (burritos), \u003c/em>$\u003cbr>\n10 Mason St.\u003cbr>\n(415) 986-0426\u003cbr>\nMon-Sat, 10 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>You can’t visit San Francisco without visiting a hole-in-the-wall taqueria that secretly has amazing food. Get the super burrito and you’ll have leftovers. Cash only.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81622\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.superdupersf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6366847733_9afd62ac28_z-190x190.jpg\" alt=\"Photo: Jun Seita/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jseita/6366847733/in/photolist-7Vxeqk-7VAtkA-7VxeqR-7Vxeri-9coweE-dRMtqw-dXMs2Z-dXT9Xs-dXT8Nq-dXMuya-eJCXTh-eFwihU-f6Buk5-bE7djE-bGxTsx-bymLfx-7RdzGf-7RdvM7-7Ran5g-7RdCRh-7RdytL-7RaoqR-7RanCt-859vPb-9Js5oZ-9Js5wk-9nf5TE-bEuKrw-akHoKr-dKBetw-d7F39j-mticAK-aGBL1M-aGBHit-btRciN-db4JV7-brR4vQ-c113K7-c113Fd-mpdWct-bEKWpe-bEKWuv-dpQhf2-bCk3Xk-aF3D4V-cKcQn9-8fkBhK-fEMLnw-aA1VU6-aCW9U1\" target=\"_blank\">Jun Seita/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.superdupersf.com\" target=\"_blank\">\u003cstrong>Super Duper\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Burgers,\u003c/em> $\u003cbr>\n721 Market St.\u003cbr>\n(415) 538-3437\u003cbr>\nMon-Wed, 8 a.m. – 10 p.m. Thurs, Fri, 8 a.m. – 11 p.m. Sat, 10:30 a.m. – 11 p.m. Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n783 Mission St.\u003cbr>\n(415) 882-1750\u003cbr>\nMon-Sat, 10:30 a.m. – 11 p.m. Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n98 Mission St.\u003cbr>\n(415) 974-1200\u003cbr>\nMon-Fri, 7 a.m. – 9 p.m. Sat, Sun, 11 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The motto is: fast food burgers, slow food values. Yes, it’s a chain, but it’s a San Francisco chain. Small burgers made from Niman Ranch beef, and be sure to get a shake with that.\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>FOOD – Sit-down/Fine Dining \u003c/h3>\n\u003cfigure id=\"attachment_81623\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.farmerbrownsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2447170115_2a125ac640_z-190x190.jpg\" alt=\"Photo: Dennis Yang/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/dennis/2447170115/in/photolist-4Jfoqc-88zhvG-GiJPV-2D64t-mLtni-qth28-mLtBm-mLtuk-mLtVc-4zCqs2-qth6b-GiEaN-mLu22-mLtMx-4zCqsv-2uK5Zt-qtgYL-2uPCn7-qth3W-GiEjh-mLt8p-2uPxKo-2uK4oa-2uPvkE-7Ydwx5-PTyWs-5KdvaW-qXJ81-5K9fN2-2uPAhW-7bFn8X-7bFpKX-76NuBm-kdGkD-ixPjn-6TFC2K-7Y6rX6-kdGkW-m3mKt-6TFCiH-kdGmD-7bFFSD-kdGks-349jv2-6sT6zL-m3mvV-9RD44R-3AEnRs-3AEoMQ-3AEo61\" target=\"_blank\">Dennis Yang/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmerbrownsf.com\" target=\"_blank\">\u003cstrong>Farmerbrown\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Soul Food,\u003c/em> $$\u003cbr>\n25 Mason St.\u003cbr>\n(415) 409-3276\u003cbr>\nTues-Thurs, Sun, 5:30 – 10 p.m., Fri, Sat, 5 – 11 p.m. (Weekend brunch: 10 a.m. – 2:30 p.m.)\u003cbr>\n\u003cstrong>Why?\u003c/strong> San Franciscans brunch at a higher-than-average rate; join them. If you can’t make it for weekend brunch, you can still try the fried chicken and waffles, and the jalapeno cornbread.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81624\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.slanteddoor.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3440719272_aaf4766e2c_z-190x190.jpg\" alt=\"Photo: Suzi Edwards-Alexander\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/suziedwards/3440719272/in/photolist-6f3zY5-8Hnn8J-8Hjors-8HgfHM-8Hjoc2-8HiVba-8HmYLJ-8Hj23n-8HiT7K-8Hjj4p-brwHtj-bErzSe-bEryhr-8HjJUT-8HmKP7-8Hj5QB-8Hjyhi-8HiB3v-8HiMKa-8HiL1z-8HnC2J-8HmNUU-8HiDXg-8HiXpD-8Hjadv-3d1MaY-brwCgy-brwH3Q-brwHHJ-bErC9c-bErCVD-brwFq7-brwCys-brwEJ7-brwDyA-brwHgb-brwF5E-bErBtH-bErBKk-brwJry-24bBA9-6go47D-247bwv-4WwGXe-4TKT54-4ayztu-4TKTwk-5RvSkQ-4TQ7KS-6gsfLL\" target=\"_blank\">Suzi Edwards-Alexander\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.slanteddoor.com\" target=\"_blank\">\u003cstrong>Slanted Door\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Vietnamese,\u003c/em> $$$\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n(415) 861-8032\u003cbr>\nMon-Sat, lunch 11 a.m. – 2:30 p.m. Sun, lunch 11:30 a.m. – 3 p.m.; everyday, afternoon tea 2:30 p.m. – 4:30 p.m., dinner 5:30 p.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Modern Vietnamese with views of the Bay. Call to make a reservation. Inside the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\" target=\"_blank\">Ferry Building Marketplace\u003c/a>. \u003cstrong>Bonus:\u003c/strong> The Slanted Door just won the 2014 \u003ca href=\"http://www.sfgate.com/restaurants/article/S-F-chefs-Phan-Patterson-take-James-Beard-awards-5455272.phphttp://\" target=\"_blank\">James Beard award for Outstanding Restaurant\u003c/a> in the country.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81676\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/michael-mina\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/michaelmina-190x190.png\" alt=\"Photo: Courtesy of Michael Mina SF/Instagram\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Michael Mina SF/Instagra\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/michael-mina\" target=\"_blank\">\u003cstrong>Michael Mina\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>California,\u003c/em> $$$$\u003cbr>\n252 California St.\u003cbr>\n(415) 397-9222\u003cstrong>\u003cbr>\n\u003c/strong>Lunch: Mon-Fri, 11:30 a.m. – 2 p.m. Dinner: Sun-Thurs, 5:30 – 10 p.m., Fri, Sat, 5:30 – 10:30 p.m. (Lounge opens 11:30 a.m. Mon-Fri)\u003cbr>\n\u003cstrong>Why?\u003c/strong> Michael Mina is known for his high-quality American-style food, with five restaurants around San Francisco. Try the one that is his namesake. The tasting menu will give you a range of plates and you’ll leave having earned the title of “foodie.” \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81675\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.5a5stk.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/942938_527968133916808_1224763517_n-190x190.jpg\" alt=\"Photo: Courtesy of 5A5 Steak Lounge\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of 5A5 Steak Lounge\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.5a5stk.com\" target=\"_blank\">\u003cstrong>5A5 Steak Lounge\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Steak,\u003c/em> $$$\u003cbr>\n244 Jackson St.\u003cbr>\n(415) 989-2539\u003cbr>\nMon-Thurs, 5 – 10 p.m. Fri, Sat, 5 – 10:30 p.m. Sun, 5 – 9 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For one of the best steakhouses in the city. Get the truffle fries and Hamachi shooters with your meat. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81672\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.colibrimexicanbistro.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6244585824_32b492194f_z-190x190.jpg\" alt=\"Photo: Yuichi Sakuraba/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/skrb/6244585824/in/photolist-goRxNJ-avP8NQ-avLn9e-avLkLZ-avNYUW-avLsE2-avP6po-avP3vj-avLq1R-avPac9-avPbuC-eeBJ3q-4UzXd3-JQiQC-goRFjq-goSm6y-goSoXX-goSnGw-goSh3K-goRrRy-goSets-eeBS9W\" target=\"_blank\">Yuichi Sakuraba/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.colibrimexicanbistro.com\" target=\"_blank\">\u003cstrong>Colibri Mexican Bistro\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican,\u003c/em> $$\u003cbr>\n438 Geary St.\u003cbr>\n(415) 440-2737\u003cbr>\nMon, 11:30 a.m. – 10 p.m., Tues-Thurs, 11:30 a.m. – 11 p.m., Fri, 11:30 – midnight Sat, 10:30 a.m. – midnight, Sun, 10:30 a.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For sit-down Mexican food, Colibri is the place to go. The most popular dish is the chicken mole and on the weekends try the bottomless mimosa brunch. \u003cbr clear=\"all\">\u003c/p>\n\u003ch2>COFFEE/TEA: \u003c/h2>\n\u003cfigure id=\"attachment_81671\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bluebottlecoffee.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5318061117_b903f3900e_z-190x190.jpg\" alt=\"Photo: Jake Przespo/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jakeprzespo/5318061117/in/photolist-96WshV-8dD7t1-6982VW-7Gnt1B-77RrpW-bER8CW-6xR7eU-begpQH-97QXdc-hraoQr-aW1wHD-7zMfQR-2N9R6-eKnyrS-6n9dkB-5CVKbL-5K7cn7-9z9Nez-6EzPZt-8c3JPs-86d61E-dNr3KX-dDn9TC-6wMU7g-e8Buai-87Siqm-8fsvtS-dWCBMm-eha1VT-adYHuH-93FkuZ-7SDuQK-5Vevjm-h1rkHJ-giUP3r-8o2n1Y-bTNBqD-89y1LQ-apWetQ-5YoZyK-dVEaW9-7ABw5-de7ptQ-bsbZ34-egd2JH-5u9Qj2-7mCt32-5eY3KC-bCMRBy-5Va8iM\" target=\"_blank\">Jake Przespo/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bluebottlecoffee.com\" target=\"_blank\">\u003cstrong>Blue Bottle\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Coffee,\u003c/em> $$\u003cbr>\n66 Mint St.\u003cbr>\n(415) 495-3394\u003cbr>\nSan Francisco Ferry Building\u003cbr>\nNo phone\u003cbr>\nBoth locations: Mon-Fri, 7 a.m. – 7 p.m. Sat, Sun, 8 a.m. – 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Blue Bottle coffee is micro-roasted and hand-made. This is not the place to go for a quickly rushed cup of caffeine. The Mint Plaza location also serves breakfast.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81670\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.samovarlife.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4299519264_1e6623959e_z-190x190.jpg\" alt=\"Photo: Scott Beale/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/laughingsquid/4299519264/in/photolist-fjfW9k-dAT8DS-7xWahu-7L5zrg-7L5zC4-7xW9FJ-fuk2PV-81j5o5-81j5jy-fA3r4j-4hCpy3-4U9jSN-8p2NSu-6MfJic-6Am8iu-7L9xZA-6Amand-6Am9gL-dMfzoJ-4hCq77-4hykAi-7su2Xc-4hCpYJ-9BHXFK-4hyk3x-3MtdsF-7L9xAC-7L9xQj-P7WPL-dGxzpJ-3Mxv4u-dMfzjJ-9QppQ4-4hCpRm-81fVnr-eAooo7-9B5U63-5WhEXC-6hYgJg-6rzSaC-5Wdncv-5WdntT-ojUC2-bxQSBU-ojUAs-ojUzk-ojUDx-bxQSuQ-GL1j1-GL1iU\" target=\"_blank\">Scott Beale/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.samovarlife.com\" target=\"_blank\">\u003cstrong>Samovar Tea Lounge\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Tea,\u003c/em> $$\u003cbr>\n730 Howard St. (Yerba Buena Gardens, upper terrace)\u003cbr>\n(415) 227-9400\u003cbr>\nSun-Wed, 9 a.m. – 8 p.m. Thurs-Sat, 9 a.m. – 9 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Sit overlooking the park and enjoy a cup of tea with light food. \u003cbr clear=\"all\">\u003c/p>\n\u003ch3>BARS:\u003c/h3>\n\u003cfigure id=\"attachment_81668\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bourbonandbranch.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3967876371_30913d135e_z-190x190.jpg\" alt=\"Photo: Zagat Buzz/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81668\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/zagatbuzz/3967876371/in/photolist-73Cppz-5ZkUua-73GovL-5WgUuh-73Go9A-Q3p5A-9eoA6T-5yE3DE-8Tattk-qimh2-8TauN6-nt5oW-6RHeGS-5BpBqZ-8TgwdN-6RHeFy-5ZkUs8-qiswe-qig1w-4vpNw5-QrTj5-5ZkUoR-sroB2-62Dzme-62Dzie-62HQHj-5t1psQ-qihEn-6NYqUW-5WgUrC-Q3Vka-8Td8XS-8TctM5-8TaqUe-Q3pom-Q3pnA-qioRu-6NYqkQ-5sW1pr-8Tcndu-KuZyR-8Tc9XW-8TbgZb-8Te6CQ-8Tf243-8Tc6M8-8Tajb2-8Tdsmh-8TesJo-8T8fhv\" target=\"_blank\">Zagat Buzz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bourbonandbranch.com\" target=\"_blank\">\u003cstrong>Bourbon & Branch\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bar,\u003c/em> $$$\u003cbr>\n501 Jones St.\u003cbr>\n(415) 346-1735\u003cbr>\nEveryday, 6 p.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The speakeasy-style bar may seem over-the-top and hipster (and \u003cem>sooo\u003c/em> San Francisco), but the atmosphere is something you have to experience and the drinks are delicious. Try the cucumber gimlet. Call ahead for reservations and the “secret” password. And, yes, that hidden door you walked right past is the front entrance. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81667\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.pressclubsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3980577033_bbaf8a55df_z-190x190.jpg\" alt=\"Photo: Jennifer Conley/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jenniferconley/3980577033/in/photolist-74KuSv-74Ku2n-9awFzn-62HzBY-62DhGF-74jMsT-74jM9r-74oFWS-74jMdB-74oGw5-74jMck-74oGwU-74jMCi-74oGyd-74jMDv-74oGdo-74jMfk-74jMxc-74oGfh-74jMkR-4Nh7hC-74oG5s-74jMuF-74oG2y-74jMhn-74jMiV-74oGxq-74oG8Q-74jMwn-74oGu9-74jMCX-74oGk1-74oGtG-74oGAb-74jMeD-74oGvm-74jM9M-74oGgW-74oFUE-5UrJFb-8y7i1u-8y4k2e-8y4haB-8y4nxv-8y6T5f-8y7srC-8y4wop-8y7Fo7-c2WDkY-74Ksbx/\" target=\"_blank\">Jennifer Conley/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.pressclubsf.com\" target=\"_blank\">\u003cstrong>Press Club\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Wine bar,\u003c/em> $$$\u003cbr>\n20 Yerba Buena Lane\u003cbr>\n(415) 744-5000\u003cbr>\nMon-Thurs, 4 – 11 p.m. Fri, Sat, 2 – 11 p.m. Sun, 2 – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> When you visit the Bay Area, you have to drink some wine. It’s a rule. Enjoy the variety offered at Press Club in their lounge. Check that a private event hasn’t blocked out the place first. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81666\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.cellarmakerbrewing.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/13337162204_9f9d6ff8f6_z-190x190.jpg\" alt=\"Photo: Adam Jackson/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/adamjackson/13337162204/in/photolist-mjx1nB-mjyrEu-mjx7qD\" target=\"_blank\">Adam Jackson/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cellarmakerbrewing.com\" target=\"_blank\">\u003cstrong>Cellarmaker Brewing Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Beer,\u003c/em>$$\u003cbr>\n1150 Howard St.\u003cbr>\n(415) 863-3940\u003cbr>\nTues-Fri, 3 – 11 p.m. Sat, noon – 11 p.m. Sun 2 – 8 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>If beer is your thing. Do a sampling of all their local brews.\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>FURTHER AFIELD:\u003c/h3>\n\u003cp> (looking for San Francisco adventure)\u003c/p>\n\u003cfigure id=\"attachment_81665\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.biritecreamery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/369137176_0306184a51_o-190x190.jpg\" alt=\"Photo: Meg Hourihan/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/megnut/369137176/in/photolist-9pwfyJ-4NtWF9-9ptefF-9pwfzS-9EHPjb-9NBb4v-dJ1bGk-9NBcRz-hHC32d-9NDYLW-3o1pMM-apXrbr-apXkgF-5Neawk-ds3ai4-2QPMhS-6NYrJj-6NYrsS-2QKoJt-2QKosg-2QPPrf-6Ufe2D-6UfdVn-yBVC5-4r4MuX-4NDCsv-6s2skp-6B3QHR-4JnRX6-au4hUY-arpWq2-dVhg44-6dCMsJ-5ZdS9r-8oANvX-5imxU2-4F6d3S-cFuzgy-4DJ5VT-5nt3XT-5nt41R-5nxgiN-5iqQGb-4NpHUz-dmRpYv-bRwhFK-4GDm6X-4GDo1r-4GDkFp-4GHrSG\" target=\"_blank\">Meg Hourihan/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.biritecreamery.com\" target=\"_blank\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Dessert, Ice cream,\u003c/em> $\u003cbr>\n3692 18th St.\u003cbr>\n(415) 626-5600\u003cbr>\nSun-Thurs, 11 a.m. – 10 p.m. Fri, Sat, 11 a.m. – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For the small-batch ice cream, made from local ingredients. Be sure to try the salted caramel flavor. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81664\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.tartinebakery.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/4665166615_b4d249c8a4_z-190x190.jpg\" alt=\"Photo: Jenly/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jenly/4665166615/in/photolist-6vBaB-6R8tr2-azFrjR-a9x9VH-a9zX2y-a9x9Rc-a9x9P8-eaNbWR-c7h9xw-7wbox4-azFsBF-87fcva-7DiT3m-7Df6oc-3eQSyU-8inV62-hHB13X-592SS3-592SGS-4dPqrk-9NEvj3-4QYdrL-9NEuBy-9NEuY1-25Vz91-desxwK-55rYNr-55wdJS-4N41wY-55rYBZ-cinkVj-4Mkmzj-28HsHz-25VJcw-7wrBnY-4nWfL2-772v6v-4o1ezh-55wceC-DMgtD-5j22mS-4dPq9F-dFW17t-2GTZdn-hHChkT-5nxgR7-25VDJj-4o1mHA-bcWZ1T-4o1jFG\" target=\"_blank\">Jenly/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com\" target=\"_blank\">\u003cstrong>Tartine\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Bakery,\u003c/em> $$\u003cbr>\n600 Guerrero St.\u003cbr>\n(415) 487-2600\u003cbr>\nMon, 8 a.m. – 7 p.m., Tues, Wed, 7:30 a.m. – 7 p.m., Thurs, Fri, 7:30 a.m. – 8 p.m. Sat, 8 a.m. – 8 p.m. Sun, 9 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Tartine may be the most well-known bakery in San Francisco. Get fresh warm bread after 4:30 p.m. or sweets anytime. Expect a line – a long line. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81661\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.troublecoffee.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3588623294_192b613bbd_z-190x190.jpg\" alt=\"Photo: Premshree Pillai/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/premshree/3588623294/in/photolist-79S5P2-79mr1z-2nEkS-nctSmH-dZfGoW-dZaeHV-45y5ks-6ixeKR-6t7CFq-881SJs-d2qVif-5SXsNe-5SjVaH-6SxGjp-7CnWqK-7pfSny-7FQTBC-b5KANB-8u3v8u\" target=\"_blank\">Premshree Pillai/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.troublecoffee.com\" target=\"_blank\">\u003cstrong>Trouble Coffee Co.\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Toast, coffee,\u003c/em> $$\u003cbr>\n4033 Judah St.\u003cbr>\n(800) 555-1212\u003cbr>\nEveryday, 7 a.m. – 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> You heard of \u003ca href=\"http://www.psmag.com/navigation/health-and-behavior/toast-story-latest-artisanal-food-craze-72676/\" target=\"_blank\">$4 artisan toast\u003c/a>? This is where it started. Trouble Coffee is small; it’s hip; and it serves very few things: coconuts, cinnamon toast, coffee. But, what it serves it serves well. Cash only. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_78542\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.ichisushi.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Hale-ICHI_HighRes-07-feature-190x190.jpg\" alt=\"Photo: Alanna Hale\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-78542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Alanna Hale\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ichisushi.com\" target=\"_blank\">\u003cstrong>ICHI Sushi + NI Bar\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Sushi,\u003c/em> $$$\u003cbr>\n3282 Mission St.\u003cbr>\n(415) 525-4750\u003cbr>\nMon-Thurs, 5:30 – 10 p.m. Fri, Sat, 5:30 – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> ICHI just opened its new, bigger location and the popular spot has been packed with sushi-lovers. Make a reservation and just do omakase – the chef will bring you a series of tasty dishes. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81660\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.statebirdsf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9320221966_deac990f8e_z-190x190.jpg\" alt=\"Photo: karmacamilleeon/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81660\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/karmacamilleeon/9320221966/in/photolist-fcAzhb-fcAwoL-kWRUi-cb869S-cbVEUQ-bV4DiH-fcAx21-fcmft6-fcAz5s-fcAzM1-fcmeHv-fcAyk5-fcmehx-fcAyNC-fcAwzm-dqqBhY-d7aavW-d7aa21-d7aaf5-d7a9Pm-cVPErU-dTMEX5-dTG3hg-dTG3wv-dTMEJC-dTG3DF-dTMFns-dTMFtE-aLzwoH-c968M1-c9691o-2fqC2-bn6zEh-bA1rRz-bn6Adw-bA1ryR-bn6zL7-bA1rrX-bn6zXq-bA1rNx-bA1rBK-bA1rKc-dGmy9d-c9DjKE-eg1SY8-h8s9Tn-mz9sHu-dag8bR-jXtiMZ-b7MirM\" target=\"_blank\">karmacamilleeon/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.statebirdsf.com\" target=\"_blank\">\u003cstrong>State Bird Provisions\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>American, tapas,\u003c/em> $$$\u003cbr>\n1529 Fillmore St.\u003cbr>\n(415) 795-1272\u003cbr>\nSun-Thurs, 5:30 – 10 p.m. Fri, Sat, 5:30 – 11 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Because it just tastes so good – and you can judge for yourself if it’s worth the hype. Make reservations if you can get them, or stand in line before it opens. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_81659\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/6793403008_dcce87b362_z-190x190.jpg\" alt=\"Photo: Wally Gobetz/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-81659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/wallyg/6793403008/in/photolist-bmiY35-bzdQ28-ndWdYB-bzdQat-bzdQ8p-bzdQ5X-bzdQ6Z-3afG9X-4TKPKM-6bEFTo-y1qwE-xJK5C-4TQ4ey-4TQ4gd-4ob1MK-4TQ4bf-6KbZDS-Evk1z-EvjZB-xv7Za\" target=\"_blank\">Wally Gobetz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">\u003cstrong>La Taqueria\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Mexican, burritos\u003c/em>, $\u003cbr>\n2889 Mission St.\u003cbr>\n(415) 285-7117\u003cbr>\nMon-Sat, 11 a.m. – 9 p.m. Sun, 11 a.m. – 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> It is a fact universally recognized that the highest concentration of the best burritos is in the Mission. If you venture to the neighborhood on BART, then you’ll want to check out a classic taqueria and La Taqueria is the worst-kept secret in the area. Get the carne asada burrito and the carnitas taco with everything on it. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Use the Google Map below to find the different places in our list or sort by category. Let us know in the comments if we forgot your favorite downtown San Francisco spot or places you always take out-of-towners.\u003c/p>\n\u003cp>\u003ca href=\"https://mapsengine.google.com/map/u/0/edit?mid=zddXFVlErmSw.kgXtTNCSDUxo\">\u003cstrong>View Full-Sized Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"https://mapsengine.google.com/map/u/0/embed?mid=zddXFVlErmSw.kgXtTNCSDUxo\" width=\"640\" height=\"480\">\u003c/iframe>\u003c/div>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Want some more options? Check out the \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/06/union-square-checklist-from-check-please-bay-area/\">\u003cstrong>Union Square Checklist from Check, Please! Bay Area\u003c/strong>\u003c/a>! If you are looking for great eateries in San Francisco’s Union Square the producers of the show selected 10 of the best restaurants from past seasons near the iconic landmark.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Newcomer Kilovolt Coffee Lights Up West Oakland",
"title": "Newcomer Kilovolt Coffee Lights Up West Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_81311\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kilovolt02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kilovolt02.jpg\" alt=\"Kilovolt Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-81311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kilovolt Coffee's Ethan Ashley\u003c/figcaption>\u003c/figure>\n\u003cp>In the small triangular West Oakland neighborhood of Clawson which lies between Mandela Parkway and Adeline (also known as \"Dogtown\" by its residents, which includes me and my husband), the neo-soul food restaurant \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> is the lone notable eatery within walking distance from our home. While nearby Emeryville has a number of chain restaurants within its cluster of malls, there's not much else until you venture over to the Korean fusion cuisine spot \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a> in the adjacent McClymonds area. But more places are slowly springing up, including the restaurant \u003ca href=\"http://www.eastbayexpress.com/oakland/a-sandwich-shop-grows-in-west-oakland/Content?oid=3868219\" target=\"_blank\">10th & Wood\u003c/a>; \u003ca href=\"http://www.kilovoltcoffee.com/\" target=\"_blank\">Kilovolt Coffee\u003c/a> is the latest welcome addition to West Oakland.\u003c/p>\n\u003cp>Co-owner Ethan Ashley founded his new venture through support from outside investors, several employees, and local residents. Necessity drove him to open the cafe in his Prescott neighborhood, a mile-long expanse that spans Mandela Parkway, the I-880 frontage road to the west and 7th Street in the south. When Ethan moved in from Berkeley in 2008, he realized, \"There is no coffee! Brown Sugar Kitchen is too busy and the pretty lady doesn't do to-go. I need coffee.\"\u003c/p>\n\u003cp>He loves his building as \"it's right between the Bay Bridge and BART on Mandela. I tracked down the building owner at the county records office and pitched them the idea. One thing led to another and a year and a half later, we are open for business.\" With a background in home remodeling, he personally transformed the former Cypress Steel space into minimalist new cafe.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"81310,81317,81322\"]\u003c/p>\n\u003cp>Their name derives from the fact that Ethan, also a self-trained electrician, thinks \"electricity is the coolest and the best.\" He adds, \"The theme is evident in our space in a few details. Plus, it's kind of the theme of the neighborhood,\" referring to the aforementioned \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/01/fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles/\" target=\"_blank\">Fusebox\u003c/a> that's located in this predominantly industrial area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"81314,81312,81320\"]\u003c/p>\n\u003cp>For now, Kilovolt brews up \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass\u003c/a> (whom Ethan also received his barista training from), but they're looking to feature other coffees. (Perhaps they'll explore \u003ca href=\"http://www.scarletcityroasting.com/\" target=\"_blank\">Scarlet City Coffee Roasting's\u003c/a> offerings or try their hand at roasting their own with raw green beans from \u003ca href=\"http://www.sweetmarias.com/index.php\" target=\"_blank\">Sweet Maria's\u003c/a>, which are also both located in West Oakland.)\u003c/p>\n\u003cp>Their edibles come from a variety of local purveyors. Dessert pastries are prepared \u003ca href=\"http://bycpastries.com/\" target=\"_blank\">By C.\u003c/a>, fresh bagels arrive daily from \u003ca href=\"http://baronbaking.com/\" target=\"_blank\">Baron Baking\u003c/a>, and their pane de Altamura comes from Berkeley's \u003ca href=\"http://www.metropolisbaking.com/\" target=\"_blank\">Metropolis Baking Company\u003c/a>. \"Soon we will have salads and juices from \u003ca href=\"http://www.naturalchoicedistribution.com/\" target=\"_blank\">Natural Choice\u003c/a>, a local distributor located 4 blocks away,\" Ethan noted. \"We're still working to get a croissant/morning bun/muffin vendor. Also donuts, I want donuts!\"\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"81313,81315,81316,81318,81319,81321\"]\u003c/p>\n\u003cp>And be sure to check out their Geocities/Angelfire-inspired \u003ca href=\"http://www.kilovoltcoffee.com/\" target=\"_blank\">website\u003c/a> that was designed by Ethan's girlfriend. \"Everyone knows the internet achieved perfection in 1998,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kilovoltcoffee.com/\" target=\"_blank\">Kilovolt Coffee\u003c/a>\u003c/strong>\u003cbr>\n1829 Mandela Parkway @ 18th Street\u003cbr>\nOakland, CA 94608 [\u003ca href=\"https://goo.gl/maps/LA1W5\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 725-2822\u003cbr>\nHours: Mon. - Sun., 7AM-5PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kilovolt/385307128235241\" target=\"_blank\">Kilovolt\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kvcoffee\" target=\"_blank\">@kvcoffee\u003c/a>\u003c/p>\n\n",
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"excerpt": "Food and drink establishments are slowly popping up in West Oakland, and Kilovolt Coffee is the latest welcome addition to the neighborhood.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81311\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kilovolt02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kilovolt02.jpg\" alt=\"Kilovolt Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-81311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kilovolt Coffee's Ethan Ashley\u003c/figcaption>\u003c/figure>\n\u003cp>In the small triangular West Oakland neighborhood of Clawson which lies between Mandela Parkway and Adeline (also known as \"Dogtown\" by its residents, which includes me and my husband), the neo-soul food restaurant \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> is the lone notable eatery within walking distance from our home. While nearby Emeryville has a number of chain restaurants within its cluster of malls, there's not much else until you venture over to the Korean fusion cuisine spot \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a> in the adjacent McClymonds area. But more places are slowly springing up, including the restaurant \u003ca href=\"http://www.eastbayexpress.com/oakland/a-sandwich-shop-grows-in-west-oakland/Content?oid=3868219\" target=\"_blank\">10th & Wood\u003c/a>; \u003ca href=\"http://www.kilovoltcoffee.com/\" target=\"_blank\">Kilovolt Coffee\u003c/a> is the latest welcome addition to West Oakland.\u003c/p>\n\u003cp>Co-owner Ethan Ashley founded his new venture through support from outside investors, several employees, and local residents. Necessity drove him to open the cafe in his Prescott neighborhood, a mile-long expanse that spans Mandela Parkway, the I-880 frontage road to the west and 7th Street in the south. When Ethan moved in from Berkeley in 2008, he realized, \"There is no coffee! Brown Sugar Kitchen is too busy and the pretty lady doesn't do to-go. I need coffee.\"\u003c/p>\n\u003cp>He loves his building as \"it's right between the Bay Bridge and BART on Mandela. I tracked down the building owner at the county records office and pitched them the idea. One thing led to another and a year and a half later, we are open for business.\" With a background in home remodeling, he personally transformed the former Cypress Steel space into minimalist new cafe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their name derives from the fact that Ethan, also a self-trained electrician, thinks \"electricity is the coolest and the best.\" He adds, \"The theme is evident in our space in a few details. Plus, it's kind of the theme of the neighborhood,\" referring to the aforementioned \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/01/fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles/\" target=\"_blank\">Fusebox\u003c/a> that's located in this predominantly industrial area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For now, Kilovolt brews up \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass\u003c/a> (whom Ethan also received his barista training from), but they're looking to feature other coffees. (Perhaps they'll explore \u003ca href=\"http://www.scarletcityroasting.com/\" target=\"_blank\">Scarlet City Coffee Roasting's\u003c/a> offerings or try their hand at roasting their own with raw green beans from \u003ca href=\"http://www.sweetmarias.com/index.php\" target=\"_blank\">Sweet Maria's\u003c/a>, which are also both located in West Oakland.)\u003c/p>\n\u003cp>Their edibles come from a variety of local purveyors. Dessert pastries are prepared \u003ca href=\"http://bycpastries.com/\" target=\"_blank\">By C.\u003c/a>, fresh bagels arrive daily from \u003ca href=\"http://baronbaking.com/\" target=\"_blank\">Baron Baking\u003c/a>, and their pane de Altamura comes from Berkeley's \u003ca href=\"http://www.metropolisbaking.com/\" target=\"_blank\">Metropolis Baking Company\u003c/a>. \"Soon we will have salads and juices from \u003ca href=\"http://www.naturalchoicedistribution.com/\" target=\"_blank\">Natural Choice\u003c/a>, a local distributor located 4 blocks away,\" Ethan noted. \"We're still working to get a croissant/morning bun/muffin vendor. Also donuts, I want donuts!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And be sure to check out their Geocities/Angelfire-inspired \u003ca href=\"http://www.kilovoltcoffee.com/\" target=\"_blank\">website\u003c/a> that was designed by Ethan's girlfriend. \"Everyone knows the internet achieved perfection in 1998,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kilovoltcoffee.com/\" target=\"_blank\">Kilovolt Coffee\u003c/a>\u003c/strong>\u003cbr>\n1829 Mandela Parkway @ 18th Street\u003cbr>\nOakland, CA 94608 [\u003ca href=\"https://goo.gl/maps/LA1W5\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 725-2822\u003cbr>\nHours: Mon. - Sun., 7AM-5PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kilovolt/385307128235241\" target=\"_blank\">Kilovolt\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kvcoffee\" target=\"_blank\">@kvcoffee\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cruising for Caffeine: 4th Annual Coffee Ride",
"title": "Cruising for Caffeine: 4th Annual Coffee Ride",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/1278123_10152079999986656_1382224560_o.jpg\">\u003cimg class=\"alignnone size-full wp-image-80826\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/1278123_10152079999986656_1382224560_o.jpg\" alt=\"4th Annual Coffee Ride\" width=\"1538\" height=\"1023\">\u003c/a>\u003c/p>\n\u003cp>When the calendar rolls around to April, it means it's time for me and my cycling co-conspirator, \u003ca href=\"http://www.pamelapalma.com/\" target=\"_blank\">Pamela Palma\u003c/a>, to lead another caffeine-fueled ride! We've alternated in the past between \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/28/cruising-for-caffeine-the-3rd-annual-coffee-ride/\" target=\"_blank\">San Francisco\u003c/a> and the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/cruising-for-caffeine-the-east-bay-edition/\" target=\"_blank\">East Bay\u003c/a>, and this year it was the latter's turn to host our adventure. Our 22-mile-ish route would make five new stops throughout Oakland, Alameda and Berkeley: \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a>; \u003ca href=\"http://www.yelp.com/biz/vines-cafe-and-gallery-alameda\" target=\"_blank\">Vines Cafe & Gallery\u003c/a>; \u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">The CRO Cafe\u003c/a>; \u003ca href=\"http://www.bluebottlecoffee.com/cafes/morse\" target=\"_blank\">Blue Bottle\u003c/a>; \u003ca href=\"https://www.facebook.com/Alchemycollective\" target=\"_blank\">Alchemy Collective\u003c/a>. This ride would also be a benefit for \u003ca href=\"https://www.ebbc.org/\" target=\"_blank\">Bike East Bay\u003c/a>, the cycling organization formerly known as the East Bay Bicycle Coalition (I currently serve on the board of directors.)\u003c/p>\n\u003cfigure id=\"attachment_80910\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride10.jpg\">\u003cimg class=\"size-full wp-image-80910\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride10.jpg\" alt=\"Bicycle Coffee\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bicycle Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> is normally closed on Sundays, but they graciously opened their shop doors for us at their Jack London Square location. Despite the light sprinkling of rain that began falling around 10AM, about 80 enthusiastic cyclists showed up at their roastery and retail shop to partake of Bicycle Coffee's delicious complimentary coffee -- single-serving, pour over cups and cold brew -- that was offered as a special treat to our group. (However, they do offer \u003ca href=\"http://www.bicyclecoffeeco.com/locations/\" target=\"_blank\">free coffee to the public on Fridays\u003c/a>!) After Renee Rivera, the Executive Director of Bike East Bay, welcomed everyone with a brief speech about the organization, we headed out into the mist towards Alameda.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"80909,80905,80906,80907,80908,80914\"]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=mZSh_BKl8z8]\u003c/p>\n\u003cfigure id=\"attachment_80937\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride57.jpg\">\u003cimg class=\"size-full wp-image-80937\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride57.jpg\" alt=\"Vines Cafe\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vines Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>By the time we arrived at \u003ca href=\"http://www.yelp.com/biz/vines-cafe-and-gallery-alameda\" target=\"_blank\">Vines Cafe & Gallery\u003c/a>, a lovely home-now-coffeehouse next door to \u003ca href=\"http://www.yelp.com/biz/thomsens-garden-center-alameda\" target=\"_blank\">Thomsen's Garden Center\u003c/a> on Lincoln Avenue, the rain had already disappeared and been replaced by the warm spring sunshine. Towards the entrance of their building, Vines Cafe sells a selection of ceramics, prints and other collectibles. As you make your way towards the back of the space, you'll find a quiet sanctuary to enjoy your coffee and pastries -- either inside or on their lovely patio that overlooks the neighboring nursery.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"80939,80940,80941,80942,80946,80943\"]\u003c/p>\n\u003cfigure id=\"attachment_80950\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride77.jpg\">\u003cimg class=\"size-full wp-image-80950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride77.jpg\" alt=\"Blue Bottle\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Bottle\u003c/figcaption>\u003c/figure>\n\u003cp>We took a scenic route past Shoreline Drive along the southern part of Alameda before cutting through Fruitvale to take a loop around Oakland's Lake Merritt. Then our group headed northwards on Broadway to Blue Bottle; their coffee empire continues to expand, and they've recently renovated \u003ca href=\"http://www.bluebottlecoffee.com/cafes/morse\" target=\"_blank\">W.C. Morse building\u003c/a>, a former truck showroom, into an elegant cafe with an array of high-end espresso machines and other wares.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"80962,80951,80970,80967,80969,80968\"]\u003c/p>\n\u003cfigure id=\"attachment_80974\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux21.jpg\">\u003cimg class=\"size-full wp-image-80974\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux21.jpg\" alt=\"CRO Cafe\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CRO Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>About a mile away, we dropped into \u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">The CRO Cafe\u003c/a>'s newly remodeled space in Temescal Alley. They've also extended their hours from 7am-6pm. (You can read more about owner Luigi Oldani's venture \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">in my previous feature\u003c/a>.)\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"80973,80972,80975\"]\u003c/p>\n\u003cfigure id=\"attachment_80977\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux24.jpg\">\u003cimg class=\"size-full wp-image-80977\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux24.jpg\" alt=\"Alchemy Collective Cafe\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alchemy Collective Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>Our final stop was the worker-owned Berkeley cafe, the aptly named \u003ca href=\"https://www.facebook.com/Alchemycollective\" target=\"_blank\">Alchemy Collective\u003c/a>. It's a cozy storefront that serves \u003ca href=\"http://www.vervecoffeeroasters.com/\" target=\"_blank\">Verve Coffee\u003c/a> and a small selection of pastries and treats.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"80976,80978,80979,80980,80981,80982,80983,80984,80986\"]\u003c/p>\n\u003cfigure id=\"attachment_80990\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux37.jpg\">\u003cimg class=\"size-full wp-image-80990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux37.jpg\" alt=\"Alchemy Collective Cafe\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">End of the ride!\u003c/figcaption>\u003c/figure>\n\u003cp>Thanks to all who came out on the ride and the local establishments that graciously served our thirsty crew all day. Follow me on \u003ca href=\"https://twitter.com/plattyjo\" target=\"_blank\">Twitter\u003c/a> if you'd like to learn about next year's ride! And see more photos at \u003ca href=\"https://www.flickr.com/photos/plattyjo/sets/72157644402101604/\" target=\"_blank\">my Flickr account here\u003c/a>, and Pamela has additional images \u003ca href=\"https://www.flickr.com/photos/bicigirl/sets/72157644424963683/\" target=\"_blank\">here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"//ridewithgps.com/routes/4518764/embed\" width=\"100%\" height=\"500\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n",
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"excerpt": "When the calendar rolls around to April, it means it's time for me and my cycling co-conspirator, Pamela Palma, to lead another caffeine-fueled ride! We've alternated in the past between San Francisco and the East Bay, and this year it was the latter's turn to host our adventure.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/1278123_10152079999986656_1382224560_o.jpg\">\u003cimg class=\"alignnone size-full wp-image-80826\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/1278123_10152079999986656_1382224560_o.jpg\" alt=\"4th Annual Coffee Ride\" width=\"1538\" height=\"1023\">\u003c/a>\u003c/p>\n\u003cp>When the calendar rolls around to April, it means it's time for me and my cycling co-conspirator, \u003ca href=\"http://www.pamelapalma.com/\" target=\"_blank\">Pamela Palma\u003c/a>, to lead another caffeine-fueled ride! We've alternated in the past between \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/28/cruising-for-caffeine-the-3rd-annual-coffee-ride/\" target=\"_blank\">San Francisco\u003c/a> and the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/cruising-for-caffeine-the-east-bay-edition/\" target=\"_blank\">East Bay\u003c/a>, and this year it was the latter's turn to host our adventure. Our 22-mile-ish route would make five new stops throughout Oakland, Alameda and Berkeley: \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a>; \u003ca href=\"http://www.yelp.com/biz/vines-cafe-and-gallery-alameda\" target=\"_blank\">Vines Cafe & Gallery\u003c/a>; \u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">The CRO Cafe\u003c/a>; \u003ca href=\"http://www.bluebottlecoffee.com/cafes/morse\" target=\"_blank\">Blue Bottle\u003c/a>; \u003ca href=\"https://www.facebook.com/Alchemycollective\" target=\"_blank\">Alchemy Collective\u003c/a>. This ride would also be a benefit for \u003ca href=\"https://www.ebbc.org/\" target=\"_blank\">Bike East Bay\u003c/a>, the cycling organization formerly known as the East Bay Bicycle Coalition (I currently serve on the board of directors.)\u003c/p>\n\u003cfigure id=\"attachment_80910\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride10.jpg\">\u003cimg class=\"size-full wp-image-80910\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride10.jpg\" alt=\"Bicycle Coffee\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bicycle Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> is normally closed on Sundays, but they graciously opened their shop doors for us at their Jack London Square location. Despite the light sprinkling of rain that began falling around 10AM, about 80 enthusiastic cyclists showed up at their roastery and retail shop to partake of Bicycle Coffee's delicious complimentary coffee -- single-serving, pour over cups and cold brew -- that was offered as a special treat to our group. (However, they do offer \u003ca href=\"http://www.bicyclecoffeeco.com/locations/\" target=\"_blank\">free coffee to the public on Fridays\u003c/a>!) After Renee Rivera, the Executive Director of Bike East Bay, welcomed everyone with a brief speech about the organization, we headed out into the mist towards Alameda.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/mZSh_BKl8z8'\n title='//www.youtube.com/embed/mZSh_BKl8z8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_80937\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride57.jpg\">\u003cimg class=\"size-full wp-image-80937\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride57.jpg\" alt=\"Vines Cafe\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vines Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>By the time we arrived at \u003ca href=\"http://www.yelp.com/biz/vines-cafe-and-gallery-alameda\" target=\"_blank\">Vines Cafe & Gallery\u003c/a>, a lovely home-now-coffeehouse next door to \u003ca href=\"http://www.yelp.com/biz/thomsens-garden-center-alameda\" target=\"_blank\">Thomsen's Garden Center\u003c/a> on Lincoln Avenue, the rain had already disappeared and been replaced by the warm spring sunshine. Towards the entrance of their building, Vines Cafe sells a selection of ceramics, prints and other collectibles. As you make your way towards the back of the space, you'll find a quiet sanctuary to enjoy your coffee and pastries -- either inside or on their lovely patio that overlooks the neighboring nursery.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_80950\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride77.jpg\">\u003cimg class=\"size-full wp-image-80950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride77.jpg\" alt=\"Blue Bottle\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Bottle\u003c/figcaption>\u003c/figure>\n\u003cp>We took a scenic route past Shoreline Drive along the southern part of Alameda before cutting through Fruitvale to take a loop around Oakland's Lake Merritt. Then our group headed northwards on Broadway to Blue Bottle; their coffee empire continues to expand, and they've recently renovated \u003ca href=\"http://www.bluebottlecoffee.com/cafes/morse\" target=\"_blank\">W.C. Morse building\u003c/a>, a former truck showroom, into an elegant cafe with an array of high-end espresso machines and other wares.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_80974\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux21.jpg\">\u003cimg class=\"size-full wp-image-80974\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux21.jpg\" alt=\"CRO Cafe\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CRO Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>About a mile away, we dropped into \u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">The CRO Cafe\u003c/a>'s newly remodeled space in Temescal Alley. They've also extended their hours from 7am-6pm. (You can read more about owner Luigi Oldani's venture \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">in my previous feature\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_80977\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux24.jpg\">\u003cimg class=\"size-full wp-image-80977\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux24.jpg\" alt=\"Alchemy Collective Cafe\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alchemy Collective Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>Our final stop was the worker-owned Berkeley cafe, the aptly named \u003ca href=\"https://www.facebook.com/Alchemycollective\" target=\"_blank\">Alchemy Collective\u003c/a>. It's a cozy storefront that serves \u003ca href=\"http://www.vervecoffeeroasters.com/\" target=\"_blank\">Verve Coffee\u003c/a> and a small selection of pastries and treats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_80990\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux37.jpg\">\u003cimg class=\"size-full wp-image-80990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux37.jpg\" alt=\"Alchemy Collective Cafe\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">End of the ride!\u003c/figcaption>\u003c/figure>\n\u003cp>Thanks to all who came out on the ride and the local establishments that graciously served our thirsty crew all day. Follow me on \u003ca href=\"https://twitter.com/plattyjo\" target=\"_blank\">Twitter\u003c/a> if you'd like to learn about next year's ride! And see more photos at \u003ca href=\"https://www.flickr.com/photos/plattyjo/sets/72157644402101604/\" target=\"_blank\">my Flickr account here\u003c/a>, and Pamela has additional images \u003ca href=\"https://www.flickr.com/photos/bicigirl/sets/72157644424963683/\" target=\"_blank\">here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"//ridewithgps.com/routes/4518764/embed\" width=\"100%\" height=\"500\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food & Spirituality: A Visit to Charles Phan's Home Kitchen",
"title": "Food & Spirituality: A Visit to Charles Phan's Home Kitchen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Charles Phan is a local boy, through and through: before he became a celebrity chef with the runaway success of the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>, he went to UC Berkeley and Mission High School. He spent his teen years in San Francisco's Chinatown and recalls it nostalgically, even though his family struggled financially at the time. In the 1970s, his mother was making $2 an hour.\u003c/p>\n\u003cp>Today, Phan employs more than 20 of his relatives at \u003ca href=\"www.slanteddoor.com/restaurants\">eight\u003c/a> restaurants in San Francisco. Even an ostensibly non-local restaurant concept like \u003ca href=\"http://www.coachmansf.com/#/food/\">The Coachman\u003c/a> ties back to Phan's first job in the US, bussing at a different Coachman that closed years ago.\u003c/p>\n\u003cp>Place and time figure heavily in Phan’s approach to cooking -- and life. \"When you don’t have the story [behind a dish or a menu], it just means a little less. It’s about flavor now, and there’s nothing that ties you back to the past, to why people do what they do.\"\u003c/p>\n\u003cfigure id=\"attachment_80602\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\">\u003cimg class=\"size-full wp-image-80602\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\" alt=\"Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Now that he's expanded beyond his home cuisine of Vietnam, Phan has been researching to connect his restaurants and their menus to story. A vast bookcase across from his open kitchen is filled with cookbooks, but he also travels, to taste and taste and taste again. Phan jokes that he exhausts the patience of his children, who get dragged along on these research trips.\u003c/p>\n\u003cp>\"I have to eat the same dishes five, six times to get a bearing: What’s everybody think? Food’s very personal. Everybody will have their secret way of doing it, but after awhile you get a sense of -- sometimes it’s physical. The location, the weather, the material [ingredients] that you have.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He has to research Vietnamese food, too. After all, he left Vietnam when he was 13 years-old. But also, traditions continue to change and evolve over time.\u003c/p>\n\u003cp>\"You know, what the Vietnamese ate 50, 100 years ago, I’m sure was completely different.\" So, he says, when he talks about his Vietnamese tradition, he's talking about something drawn from his family's experience in the last half century. \"Not that far back.\"\u003c/p>\n\u003cp>Hence the story of how his mother developed the peanut sauce for the \u003ca href=\"http://numnums.com/recipes/873/slanted-door-s-spring-rolls\">spring rolls\u003c/a> that helped launch the original Slanted Door restaurant nearly 20 years ago. Waiting for the bus that would take her to work, Phan's mother traded recipes and cooking tips with other Vietnamese immigrants. That's where she heard about using sticky rice and miso as blending agents for the peanut sauce, to develop the perfect taste and viscosity. As he explained to KQED host Thuy Vu on \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/03/kqeds-forum-charles-phan-on-home-cooking/\">Forum\u003c/a>, use too much peanut butter, and you'll get something \"almost like \u003ca href=\"http://www.peanutbutter.com/products.html\">Skippy\u003c/a>, with Thai chili in it.\"\u003c/p>\n\u003cp>Vietnamese cuisine, he notes, is an amalgamation, heavily influenced by Chinese and French cuisine. The other secret ingredient in his mom's spring roll? Mayonnaise, a legacy of a job she held at a French hospital in Saigon (now Ho Chi Minh City).\u003c/p>\n\u003cp>Phan brings that expansive attitude to the menu at the Slanted Door. He's using ingredients local to Northern California. But the aesthetic is also Vietnamese-American, like him.\u003c/p>\n\u003cp>That's not true of the dish he prepares for Bay Area Bites on the day we come to visit. We've asked him to make a holiday dish, a dish with religious significance, for KQED's Food & Spirituality series. He obliges with a dish he doesn't typically prepare because his mother is the one that makes it.\u003c/p>\n\u003cfigure id=\"attachment_80610\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\" alt=\"Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>It's \u003cem>banh chưng\u003c/em>, a savory sticky, rice cake cooked in banana leaves, like a tamale -- a dish familiar to Chinese and Vietnamese people as a new year's treat. Phan's father fled Southern China to Vietnam during the Cultural Revolution, and his family serves banh chưng during \u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet/\">Tết\u003c/a>\u003c/em>, or Chinese New Year.\u003c/p>\n\u003cfigure id=\"attachment_80657\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\">\u003cimg class=\"size-full wp-image-80657\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\" alt=\"Xing Huang prepare banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Xing Huang helps prepare banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the banana leaves, inside a base of glutinous rice, are all sorts of goodies: mung bean, pork belly, pork shoulder, Chinese sausage, dried shrimp, and last but not least, a salted duck egg in the center. \"That’s one of my favorite things,\" Phan says, \"to find a salted duck egg in the middle.\"\u003c/p>\n\u003cfigure id=\"attachment_80607\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-80607\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\" alt=\"Banh Chung ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>So what's the story behind \u003cem>banh chưng\u003c/em>? In Vietnam, one version of the \u003ca href=\"http://learningtogive.org/resources/folktales/EarthCakes.asp\">story\u003c/a> goes, there was a king who had 18 sons. To choose the next king, he held a cooking competition. Most of the princes opted for rare and fancy ingredients. The youngest son was too poor for that. He created a dish inspired by the countryside he lived in -- rice from the nearby fields, green leaves from the forest. His humility, and the simple purity of his approach, won the king over.\u003c/p>\n\u003cfigure id=\"attachment_80606\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\">\u003cimg class=\"size-full wp-image-80606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\" alt=\"Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\"You know,\" says Phan, \"a lot of Vietnamese cuisine’s about that. It’s never about the expensive \u003cem>foie gras\u003c/em> or caviar. It’s always about simple ingredients -- and what can you turn these ingredients into, to create food that's just amazing.\"\u003c/p>\n\u003cp>It's a dish that usually involves a small army of women getting together in the kitchen to prepare and combine the ingredients, then hover over the pots in which piles of \u003cem>banh chưng\u003c/em> are boiled. Small, hungry children typically watch with great interest, but the first \u003cem>banh chưng\u003c/em> go to the family's altar honoring ancestors.\u003c/p>\n\u003cp>The story of why people come to the Bay Area from a foreign land is often a painful one. Poverty, political upheaval, and war compel people to risk everything for a future in the US. But over time, it becomes more and more difficult to hold on to memories of the homeland, and to the cultural traditions that make less and less sense as the years pass. But food is an easy link...provided you hang on to the recipes.\u003c/p>\n\u003cfigure id=\"attachment_80617\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\">\u003cimg class=\"size-full wp-image-80617\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\" alt=\"Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>With the flash of a sharp knife, Phan slices through the string that holds the banana leaves together. The boiled \u003cem>banh chưng\u003c/em> can be re-steamed, or sliced and sauteed, then topped with a drizzle of soy sauce or Maggi, another condiment that's a favorite of the Vietnamese. The glutinous rice with mung bean recalls grits, and the sausage and egg inside pair perfectly, recalling the classic American breakfast of grits, eggs and ham or sausage.\u003c/p>\n\u003cfigure id=\"attachment_80654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\" alt=\"Sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Phan says you can find \u003cem>banh chưng\u003c/em> in dim sum houses, especially around Chinese New Year, but not in his restaurants.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It’s just stuck in my head that it’s a religious food, so I won’t serve it in a restaurant. Seems sacrilegious.\" He laughs, and tucks again into the fruit of his labor.\u003c/p>\n\u003cfigure id=\"attachment_80614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\">\u003cimg class=\"size-full wp-image-80614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\" alt=\"Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "We journey into the kitchen of Charles Phan, Vietnamese-American chef of The Slanted Door Group, to cook a dish served during Tet.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Charles Phan is a local boy, through and through: before he became a celebrity chef with the runaway success of the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>, he went to UC Berkeley and Mission High School. He spent his teen years in San Francisco's Chinatown and recalls it nostalgically, even though his family struggled financially at the time. In the 1970s, his mother was making $2 an hour.\u003c/p>\n\u003cp>Today, Phan employs more than 20 of his relatives at \u003ca href=\"www.slanteddoor.com/restaurants\">eight\u003c/a> restaurants in San Francisco. Even an ostensibly non-local restaurant concept like \u003ca href=\"http://www.coachmansf.com/#/food/\">The Coachman\u003c/a> ties back to Phan's first job in the US, bussing at a different Coachman that closed years ago.\u003c/p>\n\u003cp>Place and time figure heavily in Phan’s approach to cooking -- and life. \"When you don’t have the story [behind a dish or a menu], it just means a little less. It’s about flavor now, and there’s nothing that ties you back to the past, to why people do what they do.\"\u003c/p>\n\u003cfigure id=\"attachment_80602\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\">\u003cimg class=\"size-full wp-image-80602\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-bookcase1000.jpg\" alt=\"Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan at home in front of his bookcase. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Now that he's expanded beyond his home cuisine of Vietnam, Phan has been researching to connect his restaurants and their menus to story. A vast bookcase across from his open kitchen is filled with cookbooks, but he also travels, to taste and taste and taste again. Phan jokes that he exhausts the patience of his children, who get dragged along on these research trips.\u003c/p>\n\u003cp>\"I have to eat the same dishes five, six times to get a bearing: What’s everybody think? Food’s very personal. Everybody will have their secret way of doing it, but after awhile you get a sense of -- sometimes it’s physical. The location, the weather, the material [ingredients] that you have.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He has to research Vietnamese food, too. After all, he left Vietnam when he was 13 years-old. But also, traditions continue to change and evolve over time.\u003c/p>\n\u003cp>\"You know, what the Vietnamese ate 50, 100 years ago, I’m sure was completely different.\" So, he says, when he talks about his Vietnamese tradition, he's talking about something drawn from his family's experience in the last half century. \"Not that far back.\"\u003c/p>\n\u003cp>Hence the story of how his mother developed the peanut sauce for the \u003ca href=\"http://numnums.com/recipes/873/slanted-door-s-spring-rolls\">spring rolls\u003c/a> that helped launch the original Slanted Door restaurant nearly 20 years ago. Waiting for the bus that would take her to work, Phan's mother traded recipes and cooking tips with other Vietnamese immigrants. That's where she heard about using sticky rice and miso as blending agents for the peanut sauce, to develop the perfect taste and viscosity. As he explained to KQED host Thuy Vu on \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/03/kqeds-forum-charles-phan-on-home-cooking/\">Forum\u003c/a>, use too much peanut butter, and you'll get something \"almost like \u003ca href=\"http://www.peanutbutter.com/products.html\">Skippy\u003c/a>, with Thai chili in it.\"\u003c/p>\n\u003cp>Vietnamese cuisine, he notes, is an amalgamation, heavily influenced by Chinese and French cuisine. The other secret ingredient in his mom's spring roll? Mayonnaise, a legacy of a job she held at a French hospital in Saigon (now Ho Chi Minh City).\u003c/p>\n\u003cp>Phan brings that expansive attitude to the menu at the Slanted Door. He's using ingredients local to Northern California. But the aesthetic is also Vietnamese-American, like him.\u003c/p>\n\u003cp>That's not true of the dish he prepares for Bay Area Bites on the day we come to visit. We've asked him to make a holiday dish, a dish with religious significance, for KQED's Food & Spirituality series. He obliges with a dish he doesn't typically prepare because his mother is the one that makes it.\u003c/p>\n\u003cfigure id=\"attachment_80610\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung1000.jpg\" alt=\"Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>It's \u003cem>banh chưng\u003c/em>, a savory sticky, rice cake cooked in banana leaves, like a tamale -- a dish familiar to Chinese and Vietnamese people as a new year's treat. Phan's father fled Southern China to Vietnam during the Cultural Revolution, and his family serves banh chưng during \u003cem>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet/\">Tết\u003c/a>\u003c/em>, or Chinese New Year.\u003c/p>\n\u003cfigure id=\"attachment_80657\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\">\u003cimg class=\"size-full wp-image-80657\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/xing-huang1000.jpg\" alt=\"Xing Huang prepare banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Xing Huang helps prepare banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the banana leaves, inside a base of glutinous rice, are all sorts of goodies: mung bean, pork belly, pork shoulder, Chinese sausage, dried shrimp, and last but not least, a salted duck egg in the center. \"That’s one of my favorite things,\" Phan says, \"to find a salted duck egg in the middle.\"\u003c/p>\n\u003cfigure id=\"attachment_80607\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-80607\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-ingredients1000.jpg\" alt=\"Banh Chung ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>So what's the story behind \u003cem>banh chưng\u003c/em>? In Vietnam, one version of the \u003ca href=\"http://learningtogive.org/resources/folktales/EarthCakes.asp\">story\u003c/a> goes, there was a king who had 18 sons. To choose the next king, he held a cooking competition. Most of the princes opted for rare and fancy ingredients. The youngest son was too poor for that. He created a dish inspired by the countryside he lived in -- rice from the nearby fields, green leaves from the forest. His humility, and the simple purity of his approach, won the king over.\u003c/p>\n\u003cfigure id=\"attachment_80606\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\">\u003cimg class=\"size-full wp-image-80606\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/banh-chung-cooking1000.jpg\" alt=\"Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boiling the prepared Banh Chung. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\"You know,\" says Phan, \"a lot of Vietnamese cuisine’s about that. It’s never about the expensive \u003cem>foie gras\u003c/em> or caviar. It’s always about simple ingredients -- and what can you turn these ingredients into, to create food that's just amazing.\"\u003c/p>\n\u003cp>It's a dish that usually involves a small army of women getting together in the kitchen to prepare and combine the ingredients, then hover over the pots in which piles of \u003cem>banh chưng\u003c/em> are boiled. Small, hungry children typically watch with great interest, but the first \u003cem>banh chưng\u003c/em> go to the family's altar honoring ancestors.\u003c/p>\n\u003cp>The story of why people come to the Bay Area from a foreign land is often a painful one. Poverty, political upheaval, and war compel people to risk everything for a future in the US. But over time, it becomes more and more difficult to hold on to memories of the homeland, and to the cultural traditions that make less and less sense as the years pass. But food is an easy link...provided you hang on to the recipes.\u003c/p>\n\u003cfigure id=\"attachment_80617\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\">\u003cimg class=\"size-full wp-image-80617\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-slicing700.jpg\" alt=\"Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan slicing banh chưng to saute. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>With the flash of a sharp knife, Phan slices through the string that holds the banana leaves together. The boiled \u003cem>banh chưng\u003c/em> can be re-steamed, or sliced and sauteed, then topped with a drizzle of soy sauce or Maggi, another condiment that's a favorite of the Vietnamese. The glutinous rice with mung bean recalls grits, and the sausage and egg inside pair perfectly, recalling the classic American breakfast of grits, eggs and ham or sausage.\u003c/p>\n\u003cfigure id=\"attachment_80654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\">\u003cimg class=\"size-full wp-image-80654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sliced-banh-chung1000.jpg\" alt=\"Sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Phan says you can find \u003cem>banh chưng\u003c/em> in dim sum houses, especially around Chinese New Year, but not in his restaurants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It’s just stuck in my head that it’s a religious food, so I won’t serve it in a restaurant. Seems sacrilegious.\" He laughs, and tucks again into the fruit of his labor.\u003c/p>\n\u003cfigure id=\"attachment_80614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\">\u003cimg class=\"size-full wp-image-80614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/charles-phan-cooking-1000.jpg\" alt=\"Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan cooking sliced banh chưng. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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},
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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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"source": "Commonwealth Club of California"
},
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"hidden-brain": {
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"airtime": "SUN 7:30pm-8pm",
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"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. ",
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"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. ",
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"order": 18
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"id": "latino-usa",
"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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