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"disqusTitle": "17 Best Cheap Eats in Santa Rosa",
"title": "17 Best Cheap Eats in Santa Rosa",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>You don’t have to be wealthy to eat well in Sonoma County.\u003c/strong> Sure, there are high-end restaurants with deep wine lists, $15 cocktails and menu items that include exotic and expensive ingredients. But beyond the gustatory glitz is a smorgasbord of good, honest and affordable eateries and dishes across the region. There are myriad options for delicious indulgence, but only if you know where to go. And we do.\u003c/p>\n\u003cfigure id=\"attachment_119351\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/DIERK%E2%80%99S-MIDTOWN-CAFE%CC%81-Photo-by-John-Burgess-1024x708.jpg\" alt=\"Dierk's Midtown Café\" width=\"1024\" height=\"708\" class=\"size-full wp-image-119351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Dierk's Midtown Café \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dierksmidtown.com/\">\u003cstrong>Dierk's Midtown Café\u003c/strong>\u003c/a>: This is the second location for Mark Dierkhising and Karen Brodsky (their first is Dierk’s Parkside Café). Their smoked salmon hash ($14.25) commands attention, accompanied by oven-dried tomatoes, green onions and hash browns. The perfectly cooked salmon is topped with two eggs and a chive-lemon-horseradish sauce that brings all the flavors together. And guess what? It’s the most expensive item on the menu, delivering great bang for the buck. \u003cem>1422 Fourth St., Santa Rosa\u003c/em>, 707-545-2233.\u003c/p>\n\u003cfigure id=\"attachment_119367\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692.jpg\" alt=\"Worth Our Weight\" width=\"1024\" height=\"692\" class=\"size-full wp-image-119367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-768x519.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-1020x689.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-960x649.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth Our Weight \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://worthourweight.org/\">\u003cstrong>Worth Our Weight\u003c/strong>\u003c/a>: With weekends-only brunches prepared and served by enrollees in Evelyn Cheatham’s culinary apprenticeship program, Worth Our Weight provides big wows at very fair prices. Her team prepares savory staples such as extraordinary spaghetti carbonara, lamb hash with poached eggs and sautéed greens, and brandade (puree of salt cod) cakes topped with poached eggs and a kale salad alongside, each for $9.95. Ethereal scones with butter and preserves are complimentary. \u003cem>1021 Hahman Drive, Santa Rosa\u003c/em>, 707-544-1200.\u003c/p>\n\u003cfigure id=\"attachment_119361\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/RICARDOS-1024x696.jpg\" alt=\"Ricardo's Bar & Grill\" width=\"1024\" height=\"696\" class=\"size-full wp-image-119361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-520x353.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ricardo's Bar & Grill\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ricardosbarandgrill.com/\">\u003cstrong>Ricardo's Bar & Grill\u003c/strong>\u003c/a>: Miss Caffe Portofino? You’ll find some of the staff members now at Ricardo’s. Sit at the long bar or grab a booth and check out the grilled cheese and tomato soup with Parmesan-crusted bread ($12) or the four-piece fried chicken plate with mashed potatoes and gravy ($17.50). Happy hour is 2-6 p.m. daily, with $4 cocktails, $5 wine, $2.50-$5 beer and $4-$8 appetizers. \u003cem>2700 Yulupa Ave., Santa Rosa\u003c/em>, 707-545-7696.\u003c/p>\n\u003cfigure id=\"attachment_119360\" class=\"wp-caption aligncenter\" style=\"max-width: 922px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800.jpg\" alt=\"Quickly\" width=\"922\" height=\"800\" class=\"size-full wp-image-119360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800.jpg 922w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-800x694.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-768x666.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-240x208.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-375x325.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-520x451.jpg 520w\" sizes=\"(max-width: 922px) 100vw, 922px\">\u003cfigcaption class=\"wp-caption-text\">Quickly \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.quicklyusa.com/santarosa.html\">\u003cstrong>Quickly\u003c/strong>\u003c/a>: It’s a chain, true, but Santa Rosa and Rohnert Park, are the only homes of Quickly in the county, where tasty fried seafood on sticks, bubble milk teas and other Asian snacks draw a Santa Rosa High and Santa Rosa Junior College crowd. At $3-$4 for most items, thrifty eaters can munch on fried baby octopus, squid balls, calamari rings and shrimp trigon, washed down with a mango milk tea. \u003cem>1880 Mendocino Ave., Santa Rosa\u003c/em>, 707-303-7412.\u003c/p>\n\u003cfigure id=\"attachment_119359\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683.jpg\" alt=\"Mi Tierra\" width=\"1024\" height=\"683\" class=\"size-full wp-image-119359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mi Tierra \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mitierramex.com/\">\u003cstrong>Mi Tierra\u003c/strong>\u003c/a>: Watch fresh tortillas being made on-site and savor an enormous, regional Mexican specialty molcajete: steak, prawns, chicken, mushrooms, grilled cactus, roasted chiles, a huge slab of queso fresco, onion, tomato and spicy broth, all served in a stone molcajete bowl ($20). It’s enough for two, and comes with rice, refried beans, avocado and those luscious tortillas, great for dunking into the broth. \u003cem>3262 Airway Dr, Santa Rosa,\u003c/em> 707-546-1777.\u003c/p>\n\u003cfigure id=\"attachment_119357\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771.jpg\" alt=\"LoCoco's Cucina Rustica\" width=\"1024\" height=\"771\" class=\"size-full wp-image-119357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-768x578.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-1020x768.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-960x723.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-520x392.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">LoCoco's Cucina Rustica \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lococos.net/\">\u003cstrong>LoCoco's Cucina Rustica\u003c/strong>\u003c/a>: LoCoco’s does cannoli proud, turning out classic versions as good as any found in New York or New Jersey. House-made, tube-shaped fried pastry shells are filled with sweetened ricotta, pistachios and orange zest, then dusted with powdered sugar. The first-bite crunch leads to a heavenly, creamy center. They’re well worth the $8.95 price for two cannoli.\u003cem> 117 Fourth St., Santa Rosa\u003c/em>, 707-523-2227.\u003c/p>\n\u003cfigure id=\"attachment_119355\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606.jpg\" alt=\"Willie Bird's Restaurant\" width=\"1024\" height=\"606\" class=\"size-full wp-image-119355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-768x455.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-1020x604.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-960x568.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-375x222.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-520x308.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Willie Bird's Restaurant \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://williebirdsrestaurant.com/\">\u003cstrong>Willie Bird's Restaurant\u003c/strong>\u003c/a>: With weeknight dinner deals that include an entree plus soup or salad for $13.95, it’s hard to go wrong at Willie Bird’s. Craving Thanksgiving flavors out of season? There are multiple options, including the open-faced hot turkey sandwich, which comes with mashed potatoes, stuffing, giblet gravy and cranberry sauce ($12.95). Show up early for happy hour, Monday through Friday, 4:30-6:30 p.m., for free appetizers along with your favorite libation.\u003cem> 1150 Santa Rosa Ave., Santa Rosa\u003c/em>, 707-542-0861.\u003c/p>\n\u003cfigure id=\"attachment_119363\" class=\"wp-caption aligncenter\" style=\"max-width: 734px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800.jpg\" alt=\"Thai Time Asian Bistro\" width=\"734\" height=\"800\" class=\"size-full wp-image-119363\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800.jpg 734w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-160x174.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-240x262.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-375x409.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-520x567.jpg 520w\" sizes=\"(max-width: 734px) 100vw, 734px\">\u003cfigcaption class=\"wp-caption-text\">Thai Time Asian Bistro \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thaitimeasianbistro.com/\">\u003cstrong>Thai Time Asian Bistro\u003c/strong>\u003c/a>: With a menu featuring dishes priced $5-$22 (most less than $14), choices abound, and every beautifully presented item tastes as good as it looks. Fans of tom-kha coconut soup will be hooked instantly on the flavorful, rich broth packed with vegetables and a choice of chicken or tofu ($7); add $2 for prawns. The soup has just the right amount of spice and can be a meal in itself. \u003cem>402 Mendocino Ave., Santa Rosa\u003c/em>, 707-545-5204.\u003c/p>\n\u003cfigure id=\"attachment_119353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1.jpg\" alt=\"Belly Left Coast Kitchen & Tap Room\" width=\"1024\" height=\"678\" class=\"size-full wp-image-119353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-520x344.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Belly Left Coast Kitchen & Tap Room \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bellyleftcoastkitchen.com/\">\u003cstrong>Belly Left Coast Kitchen & Tap Room\u003c/strong>\u003c/a>: Usually, the tacos at this hip joint are three for $10. But on Taco Tuesday, they’re only $1 all day and night, with a choice of ground beef, chorizo, pulled pork or veggie street tacos (why choose, at that price? Get one of each). You’ll save on suds from 2 p.m. on, too. \u003cem>523 Fourth St., Santa Rosa\u003c/em>, 707-526-5787.\u003c/p>\n\u003cfigure id=\"attachment_119364\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682.jpg\" alt=\"The Villa Restaurant\" width=\"1024\" height=\"682\" class=\"size-full wp-image-119364\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Villa Restaurant \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thevillarestaurant.com/\">\u003cstrong>The Villa Restaurant\u003c/strong>\u003c/a>: Others may try, but no one can beat The Villa’s old-school happy hour, 3-7:30 p.m. daily. Beer and wine are $3, well drinks $4, and there is a wide assortment of appetizers ($3-$8). Check out the fried calamari, soft polenta with meat sauce, and tortellini pesto. Those who don’t fill up on apps can order a half-portion of most entrees for less than $20. \u003cem>3901 Montgomery Drive, Santa Rosa\u003c/em>, 707-528-7755.\u003c/p>\n\u003cfigure id=\"attachment_119362\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675.jpg\" alt=\"Stark's Steak & Seafood\" width=\"1024\" height=\"675\" class=\"size-full wp-image-119362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-1020x672.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-960x633.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-520x343.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Stark's Steak & Seafood \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://starkrestaurants.com/stark_steakhouse.html\">\u003cstrong>Stark's Steak & Seafood\u003c/strong>\u003c/a>: Its lunch and dinner menus are not cheap-eats material, but there is no arguing the popularity and pricing of Stark’s happy hour, offered Monday through Saturday – yes, Saturday – from 3-6 p.m. A lively crowd enjoys drinks specials, including $2.50 Beefeater martinis on Wednesday, Thursday and Saturday, and several small-plates noshes. Raw oysters, tuna tartare tacos and truffle fries are $1.75, Moroccan chicken meatballs and prime rib banh mi sandwiches are $3.75, and mini burgers with Cheddar and bacon are $5. \u003cem>521 Adams St., Santa Rosa\u003c/em>, 707-546-5100.\u003c/p>\n\u003cfigure id=\"attachment_119356\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634.jpg\" alt=\"John Ash & Co. The Front Room Bar + Lounge\" width=\"1024\" height=\"634\" class=\"size-full wp-image-119356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-800x495.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-768x476.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-1020x632.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-960x594.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-375x232.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-520x322.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">John Ash & Co. The Front Room Bar + Lounge \u003ccite>(Jeff Kanlee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vintnersinn.com/\">\u003cstrong>John Ash & Co. The Front Room Bar + Lounge\u003c/strong>\u003c/a>: You can get a beef filet in the main restaurant for $43, or you can relax in the lounge and indulge in Tips And Toast — beef filet tips, mushroom cream sauce and grilled ciabatta for $14. Set with a fireplace, the elegant space sparkles with other deals, such as roasted lamb ribs in pomegranate Pinot Noir barbecue sauce ($14) and oversized grilled fish tacos with slaw, cilantro cream and salsa ($11). \u003cem>4350 Barnes Road, Santa Rosa\u003c/em>, 707-527-7687.\u003c/p>\n\u003cfigure id=\"attachment_119352\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662.jpg\" alt=\"Bistro 29\" width=\"1024\" height=\"662\" class=\"size-full wp-image-119352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-1020x659.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-520x336.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bistro 29 \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bistro29.com/\">\u003cstrong>Bistro 29\u003c/strong>\u003c/a>: It seems like it has to be a typo: $29 for a four-course French meal Tuesday through Thursday, with just $11 more for wine pairings from the lengthy list of French and California labels. But it’s true, with the bistro’s changing prix-fixe menu offering lineups such as asparagus cream soup with bacon and buckwheat crumbs; Baby Gem lettuce salad with toasted hazelnuts, grapes and blue cheese; hanger steak with potatoes Lyonnaise, Dijon mustard and grilled spring onion, and dark chocolate mousse. \u003cem>620 Fifth St., Santa Rosa\u003c/em>, 707-546-2929.\u003c/p>\n\u003cfigure id=\"attachment_119365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/TINGHAU-YELP.jpg\" alt=\"Ting Hau\" width=\"1000\" height=\"562\" class=\"size-full wp-image-119365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ting Hau\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Ting-Hau-Restaurant/104940256216498\">\u003cstrong>Ting Hau\u003c/strong>\u003c/a>: Look no further than this small, unassuming eatery for high-quality, fresh and inexpensive Chinese food. It might not have the flash of the pricier choices around, yet this is the real deal. For a perfect spin on a classic dish, go for the honey walnut crispy prawns lunch special ($11), which comes with steamed or fried rice, crispy wontons and hot and sour soup.\u003cem> 714 Fourth St., Santa Rosa\u003c/em>, 707-545-5204.\u003c/p>\n\u003cfigure id=\"attachment_119358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/MACS-YELP.jpg\" alt=\"Mac's Deli and Cafe\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119358\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mac's Deli and Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/MacsDeli/\">\u003cstrong>Mac's Deli and Cafe\u003c/strong>\u003c/a>: What’s not to love about ginormous, really good sandwiches flanked by a pickle? How about when they’re just $6.50-$8.50 for stacked-high kosher specialties such as hot corned beef layered with coleslaw? Best ever deal: hot corned beef on rye with choice of salad and a glass of tap beer, all for $8.75. Breakfast is a winner, too, for two eggs with pastrami, home fries or hash browns, and a bagel for $8.95. \u003cem>630 Fourth St., Santa Rosa\u003c/em>, 707-545-3785.\u003c/p>\n\u003cfigure id=\"attachment_119350\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768.jpg\" alt=\"Croques & Toques\" width=\"1024\" height=\"768\" class=\"size-full wp-image-119350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Croques & Toques \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://croquesandtoques.com/\">\u003cstrong>Croques & Toques\u003c/strong>\u003c/a>: This Cotati-based truck specializes in croquettes – meat, fish and vegetable rolls that are coated in breadcrumbs and fried. Good-value eats include chicken Parmesan croquettes with mozzarella and marinara sauce ($8), and croque monsieur croquettes with ham and Gruyère and Emmentaler cheeses ($8). The truck appears regularly throughout Sonoma; check the website for details. 415-830-9046.\u003c/p>\n\u003cfigure id=\"attachment_119366\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683.jpg\" alt=\"Tony's of North Beach\" width=\"1024\" height=\"683\" class=\"size-full wp-image-119366\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tony's of North Beach \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://tonysofnorthbeach.com/\">\u003cstrong>Tony's of North Beach\u003c/strong>\u003c/a>: It’s in the Graton Resort & Casino, but don’t let that stop you from having high expectations for Tony’s Prime Rib Mondays. Juicy rosemary- and garlic-encrusted beef is slathered in pan drippings and horseradish cream, and served with a salad of baby greens with creamy Gorgonzola dressing, all for a bargain price of $15.99. The larger Flintstone cut is $18.99. Make it a real waddle-out feast with $4 sides, among them roasted-garlic mashed potatoes and creamed Parmesan spinach with pancetta. \u003cem>30 Park Court, Rohnert Park\u003c/em>, 707-586-0777.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-cheap-eats-santa-rosa/\">Sonomamag.com\u003c/a>\u003c/em>\u003c/p>\n\n",
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"excerpt": "You don’t have to be wealthy to eat well in Sonoma County. There are myriad options for delicious indulgence, but only if you know where to go. And we do.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>You don’t have to be wealthy to eat well in Sonoma County.\u003c/strong> Sure, there are high-end restaurants with deep wine lists, $15 cocktails and menu items that include exotic and expensive ingredients. But beyond the gustatory glitz is a smorgasbord of good, honest and affordable eateries and dishes across the region. There are myriad options for delicious indulgence, but only if you know where to go. And we do.\u003c/p>\n\u003cfigure id=\"attachment_119351\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/DIERK%E2%80%99S-MIDTOWN-CAFE%CC%81-Photo-by-John-Burgess-1024x708.jpg\" alt=\"Dierk's Midtown Café\" width=\"1024\" height=\"708\" class=\"size-full wp-image-119351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Dierk's Midtown Café \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dierksmidtown.com/\">\u003cstrong>Dierk's Midtown Café\u003c/strong>\u003c/a>: This is the second location for Mark Dierkhising and Karen Brodsky (their first is Dierk’s Parkside Café). Their smoked salmon hash ($14.25) commands attention, accompanied by oven-dried tomatoes, green onions and hash browns. The perfectly cooked salmon is topped with two eggs and a chive-lemon-horseradish sauce that brings all the flavors together. And guess what? It’s the most expensive item on the menu, delivering great bang for the buck. \u003cem>1422 Fourth St., Santa Rosa\u003c/em>, 707-545-2233.\u003c/p>\n\u003cfigure id=\"attachment_119367\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692.jpg\" alt=\"Worth Our Weight\" width=\"1024\" height=\"692\" class=\"size-full wp-image-119367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-768x519.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-1020x689.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-960x649.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth Our Weight \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://worthourweight.org/\">\u003cstrong>Worth Our Weight\u003c/strong>\u003c/a>: With weekends-only brunches prepared and served by enrollees in Evelyn Cheatham’s culinary apprenticeship program, Worth Our Weight provides big wows at very fair prices. Her team prepares savory staples such as extraordinary spaghetti carbonara, lamb hash with poached eggs and sautéed greens, and brandade (puree of salt cod) cakes topped with poached eggs and a kale salad alongside, each for $9.95. Ethereal scones with butter and preserves are complimentary. \u003cem>1021 Hahman Drive, Santa Rosa\u003c/em>, 707-544-1200.\u003c/p>\n\u003cfigure id=\"attachment_119361\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/RICARDOS-1024x696.jpg\" alt=\"Ricardo's Bar & Grill\" width=\"1024\" height=\"696\" class=\"size-full wp-image-119361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-520x353.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ricardo's Bar & Grill\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ricardosbarandgrill.com/\">\u003cstrong>Ricardo's Bar & Grill\u003c/strong>\u003c/a>: Miss Caffe Portofino? You’ll find some of the staff members now at Ricardo’s. Sit at the long bar or grab a booth and check out the grilled cheese and tomato soup with Parmesan-crusted bread ($12) or the four-piece fried chicken plate with mashed potatoes and gravy ($17.50). Happy hour is 2-6 p.m. daily, with $4 cocktails, $5 wine, $2.50-$5 beer and $4-$8 appetizers. \u003cem>2700 Yulupa Ave., Santa Rosa\u003c/em>, 707-545-7696.\u003c/p>\n\u003cfigure id=\"attachment_119360\" class=\"wp-caption aligncenter\" style=\"max-width: 922px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800.jpg\" alt=\"Quickly\" width=\"922\" height=\"800\" class=\"size-full wp-image-119360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800.jpg 922w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-800x694.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-768x666.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-240x208.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-375x325.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-520x451.jpg 520w\" sizes=\"(max-width: 922px) 100vw, 922px\">\u003cfigcaption class=\"wp-caption-text\">Quickly \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.quicklyusa.com/santarosa.html\">\u003cstrong>Quickly\u003c/strong>\u003c/a>: It’s a chain, true, but Santa Rosa and Rohnert Park, are the only homes of Quickly in the county, where tasty fried seafood on sticks, bubble milk teas and other Asian snacks draw a Santa Rosa High and Santa Rosa Junior College crowd. At $3-$4 for most items, thrifty eaters can munch on fried baby octopus, squid balls, calamari rings and shrimp trigon, washed down with a mango milk tea. \u003cem>1880 Mendocino Ave., Santa Rosa\u003c/em>, 707-303-7412.\u003c/p>\n\u003cfigure id=\"attachment_119359\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683.jpg\" alt=\"Mi Tierra\" width=\"1024\" height=\"683\" class=\"size-full wp-image-119359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mi Tierra \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mitierramex.com/\">\u003cstrong>Mi Tierra\u003c/strong>\u003c/a>: Watch fresh tortillas being made on-site and savor an enormous, regional Mexican specialty molcajete: steak, prawns, chicken, mushrooms, grilled cactus, roasted chiles, a huge slab of queso fresco, onion, tomato and spicy broth, all served in a stone molcajete bowl ($20). It’s enough for two, and comes with rice, refried beans, avocado and those luscious tortillas, great for dunking into the broth. \u003cem>3262 Airway Dr, Santa Rosa,\u003c/em> 707-546-1777.\u003c/p>\n\u003cfigure id=\"attachment_119357\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771.jpg\" alt=\"LoCoco's Cucina Rustica\" width=\"1024\" height=\"771\" class=\"size-full wp-image-119357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-768x578.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-1020x768.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-960x723.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-520x392.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">LoCoco's Cucina Rustica \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lococos.net/\">\u003cstrong>LoCoco's Cucina Rustica\u003c/strong>\u003c/a>: LoCoco’s does cannoli proud, turning out classic versions as good as any found in New York or New Jersey. House-made, tube-shaped fried pastry shells are filled with sweetened ricotta, pistachios and orange zest, then dusted with powdered sugar. The first-bite crunch leads to a heavenly, creamy center. They’re well worth the $8.95 price for two cannoli.\u003cem> 117 Fourth St., Santa Rosa\u003c/em>, 707-523-2227.\u003c/p>\n\u003cfigure id=\"attachment_119355\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606.jpg\" alt=\"Willie Bird's Restaurant\" width=\"1024\" height=\"606\" class=\"size-full wp-image-119355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-768x455.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-1020x604.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-960x568.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-375x222.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-520x308.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Willie Bird's Restaurant \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://williebirdsrestaurant.com/\">\u003cstrong>Willie Bird's Restaurant\u003c/strong>\u003c/a>: With weeknight dinner deals that include an entree plus soup or salad for $13.95, it’s hard to go wrong at Willie Bird’s. Craving Thanksgiving flavors out of season? There are multiple options, including the open-faced hot turkey sandwich, which comes with mashed potatoes, stuffing, giblet gravy and cranberry sauce ($12.95). Show up early for happy hour, Monday through Friday, 4:30-6:30 p.m., for free appetizers along with your favorite libation.\u003cem> 1150 Santa Rosa Ave., Santa Rosa\u003c/em>, 707-542-0861.\u003c/p>\n\u003cfigure id=\"attachment_119363\" class=\"wp-caption aligncenter\" style=\"max-width: 734px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800.jpg\" alt=\"Thai Time Asian Bistro\" width=\"734\" height=\"800\" class=\"size-full wp-image-119363\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800.jpg 734w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-160x174.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-240x262.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-375x409.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-520x567.jpg 520w\" sizes=\"(max-width: 734px) 100vw, 734px\">\u003cfigcaption class=\"wp-caption-text\">Thai Time Asian Bistro \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thaitimeasianbistro.com/\">\u003cstrong>Thai Time Asian Bistro\u003c/strong>\u003c/a>: With a menu featuring dishes priced $5-$22 (most less than $14), choices abound, and every beautifully presented item tastes as good as it looks. Fans of tom-kha coconut soup will be hooked instantly on the flavorful, rich broth packed with vegetables and a choice of chicken or tofu ($7); add $2 for prawns. The soup has just the right amount of spice and can be a meal in itself. \u003cem>402 Mendocino Ave., Santa Rosa\u003c/em>, 707-545-5204.\u003c/p>\n\u003cfigure id=\"attachment_119353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1.jpg\" alt=\"Belly Left Coast Kitchen & Tap Room\" width=\"1024\" height=\"678\" class=\"size-full wp-image-119353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-520x344.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Belly Left Coast Kitchen & Tap Room \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bellyleftcoastkitchen.com/\">\u003cstrong>Belly Left Coast Kitchen & Tap Room\u003c/strong>\u003c/a>: Usually, the tacos at this hip joint are three for $10. But on Taco Tuesday, they’re only $1 all day and night, with a choice of ground beef, chorizo, pulled pork or veggie street tacos (why choose, at that price? Get one of each). You’ll save on suds from 2 p.m. on, too. \u003cem>523 Fourth St., Santa Rosa\u003c/em>, 707-526-5787.\u003c/p>\n\u003cfigure id=\"attachment_119364\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682.jpg\" alt=\"The Villa Restaurant\" width=\"1024\" height=\"682\" class=\"size-full wp-image-119364\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Villa Restaurant \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thevillarestaurant.com/\">\u003cstrong>The Villa Restaurant\u003c/strong>\u003c/a>: Others may try, but no one can beat The Villa’s old-school happy hour, 3-7:30 p.m. daily. Beer and wine are $3, well drinks $4, and there is a wide assortment of appetizers ($3-$8). Check out the fried calamari, soft polenta with meat sauce, and tortellini pesto. Those who don’t fill up on apps can order a half-portion of most entrees for less than $20. \u003cem>3901 Montgomery Drive, Santa Rosa\u003c/em>, 707-528-7755.\u003c/p>\n\u003cfigure id=\"attachment_119362\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675.jpg\" alt=\"Stark's Steak & Seafood\" width=\"1024\" height=\"675\" class=\"size-full wp-image-119362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-1020x672.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-960x633.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-520x343.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Stark's Steak & Seafood \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://starkrestaurants.com/stark_steakhouse.html\">\u003cstrong>Stark's Steak & Seafood\u003c/strong>\u003c/a>: Its lunch and dinner menus are not cheap-eats material, but there is no arguing the popularity and pricing of Stark’s happy hour, offered Monday through Saturday – yes, Saturday – from 3-6 p.m. A lively crowd enjoys drinks specials, including $2.50 Beefeater martinis on Wednesday, Thursday and Saturday, and several small-plates noshes. Raw oysters, tuna tartare tacos and truffle fries are $1.75, Moroccan chicken meatballs and prime rib banh mi sandwiches are $3.75, and mini burgers with Cheddar and bacon are $5. \u003cem>521 Adams St., Santa Rosa\u003c/em>, 707-546-5100.\u003c/p>\n\u003cfigure id=\"attachment_119356\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634.jpg\" alt=\"John Ash & Co. The Front Room Bar + Lounge\" width=\"1024\" height=\"634\" class=\"size-full wp-image-119356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-800x495.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-768x476.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-1020x632.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-960x594.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-375x232.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-520x322.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">John Ash & Co. The Front Room Bar + Lounge \u003ccite>(Jeff Kanlee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vintnersinn.com/\">\u003cstrong>John Ash & Co. The Front Room Bar + Lounge\u003c/strong>\u003c/a>: You can get a beef filet in the main restaurant for $43, or you can relax in the lounge and indulge in Tips And Toast — beef filet tips, mushroom cream sauce and grilled ciabatta for $14. Set with a fireplace, the elegant space sparkles with other deals, such as roasted lamb ribs in pomegranate Pinot Noir barbecue sauce ($14) and oversized grilled fish tacos with slaw, cilantro cream and salsa ($11). \u003cem>4350 Barnes Road, Santa Rosa\u003c/em>, 707-527-7687.\u003c/p>\n\u003cfigure id=\"attachment_119352\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662.jpg\" alt=\"Bistro 29\" width=\"1024\" height=\"662\" class=\"size-full wp-image-119352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-1020x659.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-520x336.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bistro 29 \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bistro29.com/\">\u003cstrong>Bistro 29\u003c/strong>\u003c/a>: It seems like it has to be a typo: $29 for a four-course French meal Tuesday through Thursday, with just $11 more for wine pairings from the lengthy list of French and California labels. But it’s true, with the bistro’s changing prix-fixe menu offering lineups such as asparagus cream soup with bacon and buckwheat crumbs; Baby Gem lettuce salad with toasted hazelnuts, grapes and blue cheese; hanger steak with potatoes Lyonnaise, Dijon mustard and grilled spring onion, and dark chocolate mousse. \u003cem>620 Fifth St., Santa Rosa\u003c/em>, 707-546-2929.\u003c/p>\n\u003cfigure id=\"attachment_119365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/TINGHAU-YELP.jpg\" alt=\"Ting Hau\" width=\"1000\" height=\"562\" class=\"size-full wp-image-119365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ting Hau\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Ting-Hau-Restaurant/104940256216498\">\u003cstrong>Ting Hau\u003c/strong>\u003c/a>: Look no further than this small, unassuming eatery for high-quality, fresh and inexpensive Chinese food. It might not have the flash of the pricier choices around, yet this is the real deal. For a perfect spin on a classic dish, go for the honey walnut crispy prawns lunch special ($11), which comes with steamed or fried rice, crispy wontons and hot and sour soup.\u003cem> 714 Fourth St., Santa Rosa\u003c/em>, 707-545-5204.\u003c/p>\n\u003cfigure id=\"attachment_119358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/MACS-YELP.jpg\" alt=\"Mac's Deli and Cafe\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119358\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mac's Deli and Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/MacsDeli/\">\u003cstrong>Mac's Deli and Cafe\u003c/strong>\u003c/a>: What’s not to love about ginormous, really good sandwiches flanked by a pickle? How about when they’re just $6.50-$8.50 for stacked-high kosher specialties such as hot corned beef layered with coleslaw? Best ever deal: hot corned beef on rye with choice of salad and a glass of tap beer, all for $8.75. Breakfast is a winner, too, for two eggs with pastrami, home fries or hash browns, and a bagel for $8.95. \u003cem>630 Fourth St., Santa Rosa\u003c/em>, 707-545-3785.\u003c/p>\n\u003cfigure id=\"attachment_119350\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768.jpg\" alt=\"Croques & Toques\" width=\"1024\" height=\"768\" class=\"size-full wp-image-119350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Croques & Toques \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://croquesandtoques.com/\">\u003cstrong>Croques & Toques\u003c/strong>\u003c/a>: This Cotati-based truck specializes in croquettes – meat, fish and vegetable rolls that are coated in breadcrumbs and fried. Good-value eats include chicken Parmesan croquettes with mozzarella and marinara sauce ($8), and croque monsieur croquettes with ham and Gruyère and Emmentaler cheeses ($8). The truck appears regularly throughout Sonoma; check the website for details. 415-830-9046.\u003c/p>\n\u003cfigure id=\"attachment_119366\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683.jpg\" alt=\"Tony's of North Beach\" width=\"1024\" height=\"683\" class=\"size-full wp-image-119366\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tony's of North Beach \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://tonysofnorthbeach.com/\">\u003cstrong>Tony's of North Beach\u003c/strong>\u003c/a>: It’s in the Graton Resort & Casino, but don’t let that stop you from having high expectations for Tony’s Prime Rib Mondays. Juicy rosemary- and garlic-encrusted beef is slathered in pan drippings and horseradish cream, and served with a salad of baby greens with creamy Gorgonzola dressing, all for a bargain price of $15.99. The larger Flintstone cut is $18.99. Make it a real waddle-out feast with $4 sides, among them roasted-garlic mashed potatoes and creamed Parmesan spinach with pancetta. \u003cem>30 Park Court, Rohnert Park\u003c/em>, 707-586-0777.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "24 Best Breakfast Spots in Sonoma County",
"title": "24 Best Breakfast Spots in Sonoma County",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s a given that breakfast is the most important meal of the day, but why not have it be the most delicious? These places around Sonoma County are the best spots to start your morning with a kick of flavor.\u003c/p>\n\u003cfigure id=\"attachment_119178\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596.jpg\" alt=\"Criminal Baking, Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Criminal Baking, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://criminalbaking.com/\">\u003cstrong>Criminal Baking, Santa Rosa\u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>Yes, it’s in an odd location in the old-town arts district of Santa Rosa, yet also a great joy to those who discover this shrine to the oven. Start at the front counter, which is stocked with muffins, Cheddar-bacon scones, cupcakes, and specialties like shortbread-crust lemon tart fluffed with meringue topping and tea sprinkles. Breakfast salutes include baked banana challah French toast, gluten-free blueberry-coconut bars, English muffins stuffed with egg, lemon chutney, maple sausage and arugula, and seeded sourdough toast topped with eggs, sun-dried tomatoes, goat cheese, bacon and greens. \u003cem>463 Sebastopol Ave., Santa Rosa, 707-992-5661.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119184\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708.jpg\" alt=\"Dierk’s Parkside Café, Santa Rosa\" width=\"1024\" height=\"708\" class=\"size-full wp-image-119184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Dierk’s Parkside Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.dierksparkside.com/\">\u003cstrong>Dierk’s Parkside Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nThere’s literally no room for pretension at this intimate neighborhood restaurant where regulars sip coffee at the bar and chat up waitresses buzzing from table to table. Located just across Santa Rosa Avenue from Las Palmas, it's a surprising place to find one of Wine Country's favorite toques, Mark Dierkhising. But over the years, he's created a morning institution popular with bed-headed kids, apres-bike groups and in-the-know Wine Country visitors hunched over Chicken Fried Steak, Huevos Rancheros and quite possibly the world’s best hangover cure --the Country Benedict whose magical powers include a warm baguette, scrambled eggs, bacon, mushrooms, oven-dried tomatoes, spinach, hash browns and Hollandaise sauce.\u003cem> 404 Santa Rosa Ave., Santa Rosa, 707-573-5955\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_119173\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/carloscountrykitchen-1.jpg\" alt=\"Carlos Country Kitchen\" width=\"960\" height=\"540\" class=\"size-full wp-image-119173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-520x293.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Carlos Country Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Carlos-Country-Kitchen/149253588560408\">\u003cstrong>Carlos Country Kitchen \u003c/strong>\u003c/a>\u003cbr>\nIt’s nothing fancy, but there’s some seriously good grub here, served up in mega portions. Biscuits and gravy, pancakes, scrambled eggs, Huevos rancheros. \u003cem>90 College Ave., Santa Rosa, 707-569-9734.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119176\" class=\"wp-caption aligncenter\" style=\"max-width: 440px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/colibricafe-1-440x800.jpg\" alt=\"Colibri Café, Santa Rosa\" width=\"440\" height=\"800\" class=\"size-full wp-image-119176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800.jpg 440w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-160x291.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-240x436.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-375x682.jpg 375w\" sizes=\"(max-width: 440px) 100vw, 440px\">\u003cfigcaption class=\"wp-caption-text\">Colibri Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/Colibri-Grill-Cafe-616500718394353/\">\u003cstrong>Colibri Café, Santa Rosa \u003c/strong>\u003c/a>\u003cbr>\nBarbeque for breakfast? Only if it’s bbq pork rib hash with peppers, onions, pineapple, poached eggs and Chipotle Hollandaise, a Santa Rosa original. We’re also pretty stoked about their chicken and waffle breakfast with rosemary maple syrup. Fortunately Howarth park is just across the street to work off all this deliciousness. \u003cem>4233 Montgomery Dr., Santa Rosa, 707-538-2726.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119186\" class=\"wp-caption aligncenter\" style=\"max-width: 719px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800.jpg\" alt=\"Naked Pig Café, Santa Rosa\" width=\"719\" height=\"800\" class=\"size-full wp-image-119186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800.jpg 719w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-160x178.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-240x267.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-375x417.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-520x579.jpg 520w\" sizes=\"(max-width: 719px) 100vw, 719px\">\u003cfigcaption class=\"wp-caption-text\">Naked Pig Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.flowerandbonerestaurant.com/naked-pig-home\">\u003cstrong>Naked Pig Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nIn a neighborhood of tattoo parlors and auto smog stations sits this unlikely teal clapboard cafe with chalkboard illustrations displaying the all-natural ingredients in the dishes (waffle = organic flour, milk, butter and eggs). The seasonal, local specialties from owners Dalia Martinez and Jason Sakach cater to a hip, crowded scene at the three communal tables of weathered wood. The menu changes frequently, no surprise, but what’s on it is always exciting. Savory bread pudding is stocked with wild fennel sausage from pasture-raised pigs, Santa Rosa sweet corn, Anaheim peppers, kale and Gouda, all topped with an egg. An English muffin arrives capped in artisanal fromage blanc and roasted grapes with bacon and a petite salad. You’ve never had breakfast like this before. \u003cem>Naked Pig Café, 435 Santa Rosa Ave., Santa Rosa, 707-978-3231.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119188\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630.jpg\" alt=\"Jeffrey’s Hillside Café, Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jeffrey’s Hillside Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jeffreyshillsidecafe.com/\">\u003cstrong>Jeffrey’s Hillside Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nFormer John Ash & Co. chef brings Wine Country dining to breakfast. Don’t miss their chilaquiles (best we’ve had), Southern-inspired biscuits and gravy, sticky bun french toast and cheese blintzes with lemon curd. Lines can get long on weekends, so put on your patient hat—it’s worth the wait. \u003cem>2901 Fourth St., Santa Rosa, 707-546-6317.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119189\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/spinstersisters.jpg\" alt=\"Spinster Sisters, Santa Rosa\" width=\"800\" height=\"527\" class=\"size-full wp-image-119189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-520x343.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spinster Sisters, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thespinstersisters.com/\">\u003cstrong>Spinster Sisters, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nEggs, we hardly know ye. The humble ovum is put on a pedestal here, dressed in cocktail attire and gleefully gussied-up in innovative ways. Take the deviled egg capped in house-made kimchee and bacon; tostadas mantled in puréed Rancho Gordo Midnight beans, poached egg, cabbage, radish, cotija cheese and salsa rosa; or a lively shrimp and grits dish decorated with two poached farm eggs, tasso ham and Tabasco sauce. The artsy, wood-trimmed style of the old home converted into a bistro adds an extra layer of interest. \u003cem>401 S. A St., Santa Rosa, 707-528-7100.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119170\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786.jpg\" alt=\"Bright Bear Bakery, Petaluma\" width=\"800\" height=\"600\" class=\"size-full wp-image-119170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bright Bear Bakery, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://facebook.com/brightbearbakery\">\u003cstrong>Bright Bear Bakery, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nBright Bear Bakery isn’t easy to find, but a pilgrimage is worth the effort, as long as you’re early. The chickpea scramble with sweet potatoes and harissa (vegan) is great no matter what your diet, and a breakfast focaccia with ham egg and cheese is perfect when paired with a chocolate croissant, luxe cream cheese danish and cranberry scone. And did we mention their twice-baked croissants? These little beauties get stuffed with lemon curd and strawberries, then rebaked for a crispy, buttery sweet treat. \u003cem>2620 Lakeville Hwy., Suite 350, Petaluma, 707-291-10181.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119171\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/BS_040516_DELLA4_773940.jpg\" alt=\"Della Fattoria, Petaluma\" width=\"800\" height=\"538\" class=\"size-full wp-image-119171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-520x350.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Della Fattoria, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dellafattoria.com/\">\u003cstrong>Della Fattoria, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nThis downtown Petaluma bakery makes bread into an art - after a visit, you'll never look at toast the same way again. Della Fattoria specializes in the warm, crunchy edged bread, and making the trip here for toast is a pilgrimage of Wine Country pleasure. Owner Kathleen Weber uses fine ingredients like organic flours, Brittany sea salt, local extra virgin olive oils and, instead of commercial yeast, a natural starter featuring her family’s Petaluma ranch-grown grapes. The loaves are so superb that paying $5 for toast and jam feels like a bargain. Weber is a chef, though, so she also tops toast with other excellent things like thick-spread Bellwether ricotta, sliced organic bananas, toasted pecans, honey and a sprinkle of fleur de sel. The toppings are generous enough that toast is a full meal, paired with a chai latte and a passion fruit Prosecco mimosa.\u003cem> 141 Petaluma Blvd N, Petaluma, 707-763-0161.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119180\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682.jpg\" alt=\"Sax’s Joint, Petaluma\" width=\"1024\" height=\"682\" class=\"size-full wp-image-119180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sax’s Joint, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://saxsjoint.com/\">\u003cstrong>Sax’s Joint, Petaluma \u003c/strong>\u003c/a>\u003cbr>\nThe 1950s theme is a bit kitschy, but fun, with black- and-white tile and bubble-gum pink and chrome accents. There are also wisecracking, costumed servers straight out of the movie “Grease.” The kitchen is serious, however, with first-rate cinnamon rolls, biscuits and gravy, a half-pound burger patty with eggs and hash browns, and the crowd-pleasing Elvis waffle smothered in peanut butter and banana. \u003cem>317 Petaluma Blvd S., Petaluma, 707-559-3021.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119193\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/wishbone-1.jpg\" alt=\"Wishbone, Petaluma\" width=\"800\" height=\"677\" class=\"size-full wp-image-119193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-160x135.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-768x650.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-240x203.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-375x317.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-520x440.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wishbone, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wishbonepetaluma.com/\">\u003cstrong>Wishbone, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nThere are just 36 mismatched seats in this rustic cafe, and breakfast types love the six-seat counter next to the open kitchen, near the old-school turntable spinning vinyl. Co-owners Miriam Donaldson and Josh Norwitt source local ingredients for their comfort-food-with-a-twist, bake their own breads and even raise their own Scottish Highland cattle. Delectable dishes include the Wishburger, made with their own Scottish Highland beef and Hot Mess, polenta dotted with house-made pickles, roasted mushrooms, wilted kale, fermented hot sauce and a fried egg. \u003cem>841 Petaluma Boulevard North, Petaluma, 707-763-2663.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119177\" class=\"wp-caption aligncenter\" style=\"max-width: 976px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800.jpg\" alt=\"Community Cafe, Sonoma\" width=\"976\" height=\"800\" class=\"size-full wp-image-119177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800.jpg 976w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-160x131.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-800x656.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-768x630.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-960x787.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-240x197.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-375x307.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-520x426.jpg 520w\" sizes=\"(max-width: 976px) 100vw, 976px\">\u003cfigcaption class=\"wp-caption-text\">Community Cafe, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ccsonoma.com/\">\u003cstrong>Community Cafe, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nMargie Brooke sees two types of clients at her Mad Men-like retro diner: weekday versus weekend. “Weekdays, we see a lot of people eating healthier: the kale breakfast salad is a huge hit,” she said. “Weekends, people go for the guilty pleasure, like shaved ham and spinach Benedict with smokey Hollandaise .” Farm-to-table favorites include that kale salad with toasted almonds, avocado, bacon, poached eggs and pineapple vinaigrette. The absolute don’t-miss, though, is the Truffled Eggs & Toast, a big crusty soufflé of thick-sliced toasted English muffin stuffed with egg yolks, draped in fontina cheese, broiled, then smothered in sautéed wild mushrooms, asparagus and a drizzle of truffle oil. \u003cem>875 W. Napa St., Sonoma, 707-938-7779.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119182\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FREMONTDINER065_772478.jpg\" alt=\"Fremont Diner, Sonoma\" width=\"800\" height=\"533\" class=\"size-full wp-image-119182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fremont Diner, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thefremontdiner.com/\">\u003cstrong>Fremont Diner, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nHidden away among Sonoma’s vineyards and pastures, is the sort of place every traveler dreams about stumbling into, but rarely ever does. Oozing nouveau decrepitude, a heavy dose of John Deere chic and the irresistible lure of a butter and pork-soaked menu that would bring a tear of recognition to grandpappy’s eyes, the diner is everything good about, well, roadside diners. Here, “Praise the Lard”, isn’t just a quirky tag line, but a mission from 7 a.m. to 4 p.m. daily. Biscuits and gravy, shrimp grits and ham biscuits, but chicken and waffles make the trip extra worthwhile. \u003cem>660 Fremont Dr., Sonoma, 707-938-7370.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119179\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140.jpg\" alt=\"Pearl’s Diner, Sonoma\" width=\"800\" height=\"533\" class=\"size-full wp-image-119179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pearl’s Diner, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pearlsdinersonoma/\">\u003cstrong>Pearl’s Diner, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need a stylish setting when it’s all about delicious belly fillers such as Isaac’s 2-by-2: two eggs, two pancakes, two slabs of French toast, two bacon strips, two sausage links and two Alka-Seltzer tablets. (Really). This neighborhood hangout is a longtime favorite for joyful artery-cloggers like the Hey Haystack, a ham steak or hamburger patty topped in Cheddar and jack cheese, two eggs and grilled onions, all atop hash browns and with toast. \u003cem>561 Fifth St. W., Sonoma, 707-996-1783.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119190\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769.jpg\" alt=\"Sunflower Caffe Espresso & Wine Bar, Sonoma\" width=\"1024\" height=\"769\" class=\"size-full wp-image-119190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-960x721.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-520x391.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sunflower Caffe Espresso & Wine Bar, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sonomasunflower.com/\">\u003cstrong>Sunflower Caffe Espresso & Wine Bar, Sonoma \u003c/strong>\u003c/a>\u003cbr>\nThis charming little garden cottage sources a proprietary blend of fair-trade espresso and coffee beans, roasted in Marin by Equator Coffee & Tea for a fresh, rich and bold profile. Espresso, prepared double-ristretto style for a powerful punch, brims with notes of dark chocolate, caramel, nougat and nuts, while coffee, offered as French press or drip, has a subtle kiss of sweet chocolate flavor. Or get a sweet or spicy chai latte “dirty” style, with a shot of espresso added. Whatever you choose, the complex drinks stand up perfectly to the Peruvian spiced chicken omelet jazzed with cilantro lime cream, sweet-spicy aji chile crema and black bean chili. \u003cem>421 First St. W, Sonoma, 707-996-6645.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119187\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800.jpg\" alt=\"The Parish Cafe, Healdsburg\" width=\"533\" height=\"800\" class=\"size-full wp-image-119187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-520x780.jpg 520w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">The Parish Cafe, Healdsburg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://theparishcafe.com/\">\u003cstrong>The Parish Cafe, Healdsburg\u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>One word: beignets. If that’s all you have for breakfast, no one will fault you, since the feather-light French pastries are rolled out by hand before being quick-fried and smothered in powdered sugar. Paired with a rich, smooth chicory café au lait, they’re all a soul needs. Chef and owner Rob Lippincott honors his Louisiana heritage with New Orleans masterpieces such as Eggs Nouvelle Orleans (think eggs Benedict), piling poached eggs, mounds of sweet blue crab meat, silky house-made hollandaise and a scattering of shallots on crisp buttered French bread. All around, polished wood-plank tables are laden with plates of baguette po’ boys stuffed with eggs over medium, savory Black Forest ham, provolone, spinach and tomato; crawfish-andouille omelet; or shrimp and grits studded with bacon. Still craving sweet? The Bananas Foster Pain Perdu will set you up, with fluffy French toast gilded with fresh bananas, pecans and maple bourbon sauce. \u003cem>60 Mill St., Healdsburg, 707-431-8474.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119172\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/burtonzbakery-1.jpg\" alt=\"BurtoNZ Bakery, Windsor\" width=\"600\" height=\"450\" class=\"size-full wp-image-119172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-520x390.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">BurtoNZ Bakery, Windsor\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.burtonzbakery.com/\">\u003cstrong>BurtoNZ Bakery, Windsor \u003c/strong>\u003c/a>\u003cbr>\nPie for breakfast? Yes, please, when it’s a New Zealand-style pie stuffed with bacon and egg, or ham, egg and cheese. Baker Warren Burton is a native Kiwi, and he opens the doors at 5 a.m. daily to tempt us with anytime-is-a-great-time for slow-cooked steak-and-cheese pie, steak pie topped in mashed potatoes, mincemeat-cheese pie and sausage rolls. On the sweet side, there are irresistible pastry-encased custard squares finished in icing; fresh cream-stuffed New Zealand baked doughnuts; “flutterby” cakes (fancy cupcakes); brioche tarts; and lamingtons, Australia-inspired little sponge cakes coated in chocolate sauce, then dipped in dried coconut. \u003cem>9076 Brooks Road S., Windsor, 707-687-5455.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119192\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/willowwood-1.jpg\" alt=\"Willow Wood Market & Café, Graton\" width=\"800\" height=\"533\" class=\"size-full wp-image-119192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Willow Wood Market & Café, Graton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.willowwoodgraton.com/\">\u003cstrong>Willow Wood Market & Café, Graton \u003c/strong>\u003c/a>\u003cbr>\nMan does not live by fried and scrambled eggs alone. He needs luxuries like French folded soft-set eggs slow-cooked in a double boiler, then draped with fontina cheese and fresh herbs, to be spooned up with toasted local bread, sweet butter and blackberry preserves. The eclectic, country-chic Willow Wood does pasture-raised chickens proud, crafting a Venetian platter of poached eggs on buttered toast with prosciutto and shaved Parmesan cheese; a casserole dish layered with eggs, Black Forest ham, goat cheese and torn herbs all popped in the oven and baked to bubbling; a Market Plate Breakfast of sautéed spinach and coppa partnered with polenta, blue brie toast, roasted tomatoes and a soft-boiled egg. Sometimes the eggs are hidden, as in the coating for the Monte Cristo: challah French toast stuffed with Black Forest ham and Jarlsberg cheese, fried and smothered in toasted hazelnuts, strawberries, maple butter and syrup. \u003cem>9020 Graton Road, Graton, 707-823-0233.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119185\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0830_FORK_011_795518.jpg\" alt=\"Fork Roadhouse, Sebastopol\" width=\"800\" height=\"507\" class=\"size-full wp-image-119185\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-520x330.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fork Roadhouse, Sebastopol\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://forkcatering.com/\">\u003cstrong>Fork Roadhouse, Sebastopol\u003c/strong>\u003c/a>\u003cbr>\nA beautiful, creekside spot on the way to the beach features Chef Sarah Piccolo’s spot-on local cuisine. It’s casual and homey, with a great patio for warmer weather brunching. Best bets: Orange and ginger stewed prune with greek yogurt, honey, granola and bee pollen with roadhouse potatoes; pork belly fried egg tacos, Tuscan beans breakfast with lemon broth and parmesan. \u003cem>9890 Bodega Highway, Sebastopol, 707-634-7575.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119174\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584.jpg\" alt=\"Wild Flour Bread, Freestone\" width=\"1024\" height=\"584\" class=\"size-full wp-image-119174\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-800x456.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-768x438.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-1020x582.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-960x548.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-240x137.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-375x214.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-520x297.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wild Flour Bread, Freestone\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wildflourbread.com/\">\u003cstrong>Wild Flour Bread, Freestone\u003c/strong>\u003c/a>\u003cbr>\nMan can live on bread, water and cheese, if that bread is the organic, sourdough-based loaves Jed Wallach fires in tiny Wild Flour Bread’s wood-burning brick oven. The water is pumped from the fresh spring wells surrounding the charming bakery’s gardens, and the cheese comes from Freestone Artisan Cheese next door. Cheesemonger Omar Mueller specializes in hyper-local, small-batch cheeses made from milk from local creameries. They’re divine with Wallach’s baguettes, goat-cheese flatbread and the Bohemian loaf studded with apricot, orange and pecan.\u003cem> 140 Bohemian Highway, Freestone, 707-874-2938.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119191\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/tinytowncafe-1.jpg\" alt=\"Tiny Town Café, Forestville\" width=\"960\" height=\"720\" class=\"size-full wp-image-119191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Tiny Town Café, Forestville\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/TinyTownCafe/\">\u003cstrong>Tiny Town Café, Forestville \u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>It is indeed tiny, but the kitchen thinks big with an extensive array of fresh-baked goodies. Go for the homemade coconut-pecan caramel bars, bear claws, apple-raspberry turnovers, cherry- almond scones, and the Sunday signature, the malasadas: deep-fried, Portuguese-Hawaiian sugar doughnuts. The mood is delicious, too, with a record player spinning real vinyl, colorful mismatched plates, and a living room vibe.\u003cbr>\n\u003cem>6544 Front St., Forestville, 707-887-1400.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119175\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/coffeebazaar-600x800.jpg\" alt=\"Coffee Bazaar, Guerneville\" width=\"600\" height=\"800\" class=\"size-full wp-image-119175\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Coffee Bazaar, Guerneville\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/CoffeeBazaar/\">Coffee Bazaar, Guerneville\u003c/a> \u003c/strong>\u003cbr>\nRegulars come to this artsy salon for the ever-changing “Today’s Brew” from Russian River Roasters, plus barista-perfect lattes, mochas, Mexican mochas, Mexican hot chocolate and espressos with a shot of Torani syrup. Plan on lingering awhile over the excellent used-book collection or a game of cribbage, then treat yourself to an affogato, a double shot of house-roasted espresso over a scoop of Umpqua or Three Twins ice cream. Hungry types can dig into croissants plump with egg, ham and cheese, or chocolate. \u003cem>14045 Armstrong Woods Road, Guerneville, 707-869-9706.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119183\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/goldcoastcoffee.jpg\" alt=\"Gold Coast Coffee & Bakery, Duncans Mills\" width=\"800\" height=\"636\" class=\"size-full wp-image-119183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-768x611.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-520x413.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Gold Coast Coffee & Bakery, Duncans Mills\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://goldcoastcoffeeandbakery.com/\">\u003cstrong>Gold Coast Coffee & Bakery, Duncans Mills\u003c/strong>\u003c/a>\u003cbr>\nThe coffee beans are roasted on-site, for a variety of pick-me-up drinks such as espressos, vanilla soy lattes, mochas and espresso shakes. Sip the good stuff alongside croissants, bear claws, cheese pinwheels and cinnamon rolls baked in the wood-fire oven located off the garden deck. Attention to detail? You bet. Iced coffees are made with coffee ice cubes so they don’t get watered down, and there are even decaf coffee cubes. \u003cem>23577 Steelhead Blvd., Duncans Mills, 707-865-1441.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119181\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ESTEROCAFE.jpg\" alt=\"Estero Café, Valley Ford\" width=\"800\" height=\"637\" class=\"size-full wp-image-119181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-520x414.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Estero Café, Valley Ford\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/EsteroCafe/\">\u003cstrong>Estero Café, Valley Ford\u003c/strong>\u003c/a>\u003cbr>\nIf only more menus had an asterisk at the bottom stating that they deep fry their potatoes in local pork lard. That alone is worth the cost of admission, though the breakfast sandwich of two fried eggs, grilled Village Bakery sourdough bread, Estero Gold cheese, onion and mayo with bacon from the Sonoma Meat Co. will fill your belly for a long day of hiking along the coast. Owners are dedicated to using local produce and ingredients, making it a legit spot for true farm to table eats. Wednesday night dinner is served weekly, but the spot is typically a breakfast, brunch and lunch spot where you find locals hunched over a cuppa joe at the counter. \u003cem>4450 Highway 1, Valley Ford, open 7a.m. to 3p.m.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-breakfast-in-sonoma-county/\">Sonomamag.com\u003c/a>\u003c/em> \u003c/p>\n\n",
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"excerpt": "It’s a given that breakfast is the most important meal of the day, but why not have it be the most delicious? These places around Sonoma County are the best spots to start your morning with a kick of flavor.",
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"description": "It’s a given that breakfast is the most important meal of the day, but why not have it be the most delicious? These places around Sonoma County are the best spots to start your morning with a kick of flavor.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s a given that breakfast is the most important meal of the day, but why not have it be the most delicious? These places around Sonoma County are the best spots to start your morning with a kick of flavor.\u003c/p>\n\u003cfigure id=\"attachment_119178\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596.jpg\" alt=\"Criminal Baking, Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Criminal Baking, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://criminalbaking.com/\">\u003cstrong>Criminal Baking, Santa Rosa\u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>Yes, it’s in an odd location in the old-town arts district of Santa Rosa, yet also a great joy to those who discover this shrine to the oven. Start at the front counter, which is stocked with muffins, Cheddar-bacon scones, cupcakes, and specialties like shortbread-crust lemon tart fluffed with meringue topping and tea sprinkles. Breakfast salutes include baked banana challah French toast, gluten-free blueberry-coconut bars, English muffins stuffed with egg, lemon chutney, maple sausage and arugula, and seeded sourdough toast topped with eggs, sun-dried tomatoes, goat cheese, bacon and greens. \u003cem>463 Sebastopol Ave., Santa Rosa, 707-992-5661.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119184\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708.jpg\" alt=\"Dierk’s Parkside Café, Santa Rosa\" width=\"1024\" height=\"708\" class=\"size-full wp-image-119184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Dierk’s Parkside Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.dierksparkside.com/\">\u003cstrong>Dierk’s Parkside Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nThere’s literally no room for pretension at this intimate neighborhood restaurant where regulars sip coffee at the bar and chat up waitresses buzzing from table to table. Located just across Santa Rosa Avenue from Las Palmas, it's a surprising place to find one of Wine Country's favorite toques, Mark Dierkhising. But over the years, he's created a morning institution popular with bed-headed kids, apres-bike groups and in-the-know Wine Country visitors hunched over Chicken Fried Steak, Huevos Rancheros and quite possibly the world’s best hangover cure --the Country Benedict whose magical powers include a warm baguette, scrambled eggs, bacon, mushrooms, oven-dried tomatoes, spinach, hash browns and Hollandaise sauce.\u003cem> 404 Santa Rosa Ave., Santa Rosa, 707-573-5955\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_119173\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/carloscountrykitchen-1.jpg\" alt=\"Carlos Country Kitchen\" width=\"960\" height=\"540\" class=\"size-full wp-image-119173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-520x293.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Carlos Country Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Carlos-Country-Kitchen/149253588560408\">\u003cstrong>Carlos Country Kitchen \u003c/strong>\u003c/a>\u003cbr>\nIt’s nothing fancy, but there’s some seriously good grub here, served up in mega portions. Biscuits and gravy, pancakes, scrambled eggs, Huevos rancheros. \u003cem>90 College Ave., Santa Rosa, 707-569-9734.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119176\" class=\"wp-caption aligncenter\" style=\"max-width: 440px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/colibricafe-1-440x800.jpg\" alt=\"Colibri Café, Santa Rosa\" width=\"440\" height=\"800\" class=\"size-full wp-image-119176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800.jpg 440w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-160x291.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-240x436.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-375x682.jpg 375w\" sizes=\"(max-width: 440px) 100vw, 440px\">\u003cfigcaption class=\"wp-caption-text\">Colibri Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/Colibri-Grill-Cafe-616500718394353/\">\u003cstrong>Colibri Café, Santa Rosa \u003c/strong>\u003c/a>\u003cbr>\nBarbeque for breakfast? Only if it’s bbq pork rib hash with peppers, onions, pineapple, poached eggs and Chipotle Hollandaise, a Santa Rosa original. We’re also pretty stoked about their chicken and waffle breakfast with rosemary maple syrup. Fortunately Howarth park is just across the street to work off all this deliciousness. \u003cem>4233 Montgomery Dr., Santa Rosa, 707-538-2726.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119186\" class=\"wp-caption aligncenter\" style=\"max-width: 719px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800.jpg\" alt=\"Naked Pig Café, Santa Rosa\" width=\"719\" height=\"800\" class=\"size-full wp-image-119186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800.jpg 719w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-160x178.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-240x267.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-375x417.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-520x579.jpg 520w\" sizes=\"(max-width: 719px) 100vw, 719px\">\u003cfigcaption class=\"wp-caption-text\">Naked Pig Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.flowerandbonerestaurant.com/naked-pig-home\">\u003cstrong>Naked Pig Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nIn a neighborhood of tattoo parlors and auto smog stations sits this unlikely teal clapboard cafe with chalkboard illustrations displaying the all-natural ingredients in the dishes (waffle = organic flour, milk, butter and eggs). The seasonal, local specialties from owners Dalia Martinez and Jason Sakach cater to a hip, crowded scene at the three communal tables of weathered wood. The menu changes frequently, no surprise, but what’s on it is always exciting. Savory bread pudding is stocked with wild fennel sausage from pasture-raised pigs, Santa Rosa sweet corn, Anaheim peppers, kale and Gouda, all topped with an egg. An English muffin arrives capped in artisanal fromage blanc and roasted grapes with bacon and a petite salad. You’ve never had breakfast like this before. \u003cem>Naked Pig Café, 435 Santa Rosa Ave., Santa Rosa, 707-978-3231.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119188\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630.jpg\" alt=\"Jeffrey’s Hillside Café, Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jeffrey’s Hillside Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jeffreyshillsidecafe.com/\">\u003cstrong>Jeffrey’s Hillside Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nFormer John Ash & Co. chef brings Wine Country dining to breakfast. Don’t miss their chilaquiles (best we’ve had), Southern-inspired biscuits and gravy, sticky bun french toast and cheese blintzes with lemon curd. Lines can get long on weekends, so put on your patient hat—it’s worth the wait. \u003cem>2901 Fourth St., Santa Rosa, 707-546-6317.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119189\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/spinstersisters.jpg\" alt=\"Spinster Sisters, Santa Rosa\" width=\"800\" height=\"527\" class=\"size-full wp-image-119189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-520x343.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spinster Sisters, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thespinstersisters.com/\">\u003cstrong>Spinster Sisters, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nEggs, we hardly know ye. The humble ovum is put on a pedestal here, dressed in cocktail attire and gleefully gussied-up in innovative ways. Take the deviled egg capped in house-made kimchee and bacon; tostadas mantled in puréed Rancho Gordo Midnight beans, poached egg, cabbage, radish, cotija cheese and salsa rosa; or a lively shrimp and grits dish decorated with two poached farm eggs, tasso ham and Tabasco sauce. The artsy, wood-trimmed style of the old home converted into a bistro adds an extra layer of interest. \u003cem>401 S. A St., Santa Rosa, 707-528-7100.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119170\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786.jpg\" alt=\"Bright Bear Bakery, Petaluma\" width=\"800\" height=\"600\" class=\"size-full wp-image-119170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bright Bear Bakery, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://facebook.com/brightbearbakery\">\u003cstrong>Bright Bear Bakery, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nBright Bear Bakery isn’t easy to find, but a pilgrimage is worth the effort, as long as you’re early. The chickpea scramble with sweet potatoes and harissa (vegan) is great no matter what your diet, and a breakfast focaccia with ham egg and cheese is perfect when paired with a chocolate croissant, luxe cream cheese danish and cranberry scone. And did we mention their twice-baked croissants? These little beauties get stuffed with lemon curd and strawberries, then rebaked for a crispy, buttery sweet treat. \u003cem>2620 Lakeville Hwy., Suite 350, Petaluma, 707-291-10181.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119171\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/BS_040516_DELLA4_773940.jpg\" alt=\"Della Fattoria, Petaluma\" width=\"800\" height=\"538\" class=\"size-full wp-image-119171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-520x350.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Della Fattoria, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dellafattoria.com/\">\u003cstrong>Della Fattoria, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nThis downtown Petaluma bakery makes bread into an art - after a visit, you'll never look at toast the same way again. Della Fattoria specializes in the warm, crunchy edged bread, and making the trip here for toast is a pilgrimage of Wine Country pleasure. Owner Kathleen Weber uses fine ingredients like organic flours, Brittany sea salt, local extra virgin olive oils and, instead of commercial yeast, a natural starter featuring her family’s Petaluma ranch-grown grapes. The loaves are so superb that paying $5 for toast and jam feels like a bargain. Weber is a chef, though, so she also tops toast with other excellent things like thick-spread Bellwether ricotta, sliced organic bananas, toasted pecans, honey and a sprinkle of fleur de sel. The toppings are generous enough that toast is a full meal, paired with a chai latte and a passion fruit Prosecco mimosa.\u003cem> 141 Petaluma Blvd N, Petaluma, 707-763-0161.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119180\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682.jpg\" alt=\"Sax’s Joint, Petaluma\" width=\"1024\" height=\"682\" class=\"size-full wp-image-119180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sax’s Joint, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://saxsjoint.com/\">\u003cstrong>Sax’s Joint, Petaluma \u003c/strong>\u003c/a>\u003cbr>\nThe 1950s theme is a bit kitschy, but fun, with black- and-white tile and bubble-gum pink and chrome accents. There are also wisecracking, costumed servers straight out of the movie “Grease.” The kitchen is serious, however, with first-rate cinnamon rolls, biscuits and gravy, a half-pound burger patty with eggs and hash browns, and the crowd-pleasing Elvis waffle smothered in peanut butter and banana. \u003cem>317 Petaluma Blvd S., Petaluma, 707-559-3021.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119193\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/wishbone-1.jpg\" alt=\"Wishbone, Petaluma\" width=\"800\" height=\"677\" class=\"size-full wp-image-119193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-160x135.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-768x650.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-240x203.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-375x317.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-520x440.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wishbone, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wishbonepetaluma.com/\">\u003cstrong>Wishbone, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nThere are just 36 mismatched seats in this rustic cafe, and breakfast types love the six-seat counter next to the open kitchen, near the old-school turntable spinning vinyl. Co-owners Miriam Donaldson and Josh Norwitt source local ingredients for their comfort-food-with-a-twist, bake their own breads and even raise their own Scottish Highland cattle. Delectable dishes include the Wishburger, made with their own Scottish Highland beef and Hot Mess, polenta dotted with house-made pickles, roasted mushrooms, wilted kale, fermented hot sauce and a fried egg. \u003cem>841 Petaluma Boulevard North, Petaluma, 707-763-2663.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119177\" class=\"wp-caption aligncenter\" style=\"max-width: 976px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800.jpg\" alt=\"Community Cafe, Sonoma\" width=\"976\" height=\"800\" class=\"size-full wp-image-119177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800.jpg 976w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-160x131.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-800x656.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-768x630.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-960x787.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-240x197.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-375x307.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-520x426.jpg 520w\" sizes=\"(max-width: 976px) 100vw, 976px\">\u003cfigcaption class=\"wp-caption-text\">Community Cafe, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ccsonoma.com/\">\u003cstrong>Community Cafe, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nMargie Brooke sees two types of clients at her Mad Men-like retro diner: weekday versus weekend. “Weekdays, we see a lot of people eating healthier: the kale breakfast salad is a huge hit,” she said. “Weekends, people go for the guilty pleasure, like shaved ham and spinach Benedict with smokey Hollandaise .” Farm-to-table favorites include that kale salad with toasted almonds, avocado, bacon, poached eggs and pineapple vinaigrette. The absolute don’t-miss, though, is the Truffled Eggs & Toast, a big crusty soufflé of thick-sliced toasted English muffin stuffed with egg yolks, draped in fontina cheese, broiled, then smothered in sautéed wild mushrooms, asparagus and a drizzle of truffle oil. \u003cem>875 W. Napa St., Sonoma, 707-938-7779.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119182\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FREMONTDINER065_772478.jpg\" alt=\"Fremont Diner, Sonoma\" width=\"800\" height=\"533\" class=\"size-full wp-image-119182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fremont Diner, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thefremontdiner.com/\">\u003cstrong>Fremont Diner, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nHidden away among Sonoma’s vineyards and pastures, is the sort of place every traveler dreams about stumbling into, but rarely ever does. Oozing nouveau decrepitude, a heavy dose of John Deere chic and the irresistible lure of a butter and pork-soaked menu that would bring a tear of recognition to grandpappy’s eyes, the diner is everything good about, well, roadside diners. Here, “Praise the Lard”, isn’t just a quirky tag line, but a mission from 7 a.m. to 4 p.m. daily. Biscuits and gravy, shrimp grits and ham biscuits, but chicken and waffles make the trip extra worthwhile. \u003cem>660 Fremont Dr., Sonoma, 707-938-7370.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119179\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140.jpg\" alt=\"Pearl’s Diner, Sonoma\" width=\"800\" height=\"533\" class=\"size-full wp-image-119179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pearl’s Diner, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pearlsdinersonoma/\">\u003cstrong>Pearl’s Diner, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need a stylish setting when it’s all about delicious belly fillers such as Isaac’s 2-by-2: two eggs, two pancakes, two slabs of French toast, two bacon strips, two sausage links and two Alka-Seltzer tablets. (Really). This neighborhood hangout is a longtime favorite for joyful artery-cloggers like the Hey Haystack, a ham steak or hamburger patty topped in Cheddar and jack cheese, two eggs and grilled onions, all atop hash browns and with toast. \u003cem>561 Fifth St. W., Sonoma, 707-996-1783.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119190\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769.jpg\" alt=\"Sunflower Caffe Espresso & Wine Bar, Sonoma\" width=\"1024\" height=\"769\" class=\"size-full wp-image-119190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-960x721.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-520x391.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sunflower Caffe Espresso & Wine Bar, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sonomasunflower.com/\">\u003cstrong>Sunflower Caffe Espresso & Wine Bar, Sonoma \u003c/strong>\u003c/a>\u003cbr>\nThis charming little garden cottage sources a proprietary blend of fair-trade espresso and coffee beans, roasted in Marin by Equator Coffee & Tea for a fresh, rich and bold profile. Espresso, prepared double-ristretto style for a powerful punch, brims with notes of dark chocolate, caramel, nougat and nuts, while coffee, offered as French press or drip, has a subtle kiss of sweet chocolate flavor. Or get a sweet or spicy chai latte “dirty” style, with a shot of espresso added. Whatever you choose, the complex drinks stand up perfectly to the Peruvian spiced chicken omelet jazzed with cilantro lime cream, sweet-spicy aji chile crema and black bean chili. \u003cem>421 First St. W, Sonoma, 707-996-6645.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119187\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800.jpg\" alt=\"The Parish Cafe, Healdsburg\" width=\"533\" height=\"800\" class=\"size-full wp-image-119187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-520x780.jpg 520w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">The Parish Cafe, Healdsburg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://theparishcafe.com/\">\u003cstrong>The Parish Cafe, Healdsburg\u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>One word: beignets. If that’s all you have for breakfast, no one will fault you, since the feather-light French pastries are rolled out by hand before being quick-fried and smothered in powdered sugar. Paired with a rich, smooth chicory café au lait, they’re all a soul needs. Chef and owner Rob Lippincott honors his Louisiana heritage with New Orleans masterpieces such as Eggs Nouvelle Orleans (think eggs Benedict), piling poached eggs, mounds of sweet blue crab meat, silky house-made hollandaise and a scattering of shallots on crisp buttered French bread. All around, polished wood-plank tables are laden with plates of baguette po’ boys stuffed with eggs over medium, savory Black Forest ham, provolone, spinach and tomato; crawfish-andouille omelet; or shrimp and grits studded with bacon. Still craving sweet? The Bananas Foster Pain Perdu will set you up, with fluffy French toast gilded with fresh bananas, pecans and maple bourbon sauce. \u003cem>60 Mill St., Healdsburg, 707-431-8474.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119172\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/burtonzbakery-1.jpg\" alt=\"BurtoNZ Bakery, Windsor\" width=\"600\" height=\"450\" class=\"size-full wp-image-119172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-520x390.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">BurtoNZ Bakery, Windsor\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.burtonzbakery.com/\">\u003cstrong>BurtoNZ Bakery, Windsor \u003c/strong>\u003c/a>\u003cbr>\nPie for breakfast? Yes, please, when it’s a New Zealand-style pie stuffed with bacon and egg, or ham, egg and cheese. Baker Warren Burton is a native Kiwi, and he opens the doors at 5 a.m. daily to tempt us with anytime-is-a-great-time for slow-cooked steak-and-cheese pie, steak pie topped in mashed potatoes, mincemeat-cheese pie and sausage rolls. On the sweet side, there are irresistible pastry-encased custard squares finished in icing; fresh cream-stuffed New Zealand baked doughnuts; “flutterby” cakes (fancy cupcakes); brioche tarts; and lamingtons, Australia-inspired little sponge cakes coated in chocolate sauce, then dipped in dried coconut. \u003cem>9076 Brooks Road S., Windsor, 707-687-5455.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119192\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/willowwood-1.jpg\" alt=\"Willow Wood Market & Café, Graton\" width=\"800\" height=\"533\" class=\"size-full wp-image-119192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Willow Wood Market & Café, Graton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.willowwoodgraton.com/\">\u003cstrong>Willow Wood Market & Café, Graton \u003c/strong>\u003c/a>\u003cbr>\nMan does not live by fried and scrambled eggs alone. He needs luxuries like French folded soft-set eggs slow-cooked in a double boiler, then draped with fontina cheese and fresh herbs, to be spooned up with toasted local bread, sweet butter and blackberry preserves. The eclectic, country-chic Willow Wood does pasture-raised chickens proud, crafting a Venetian platter of poached eggs on buttered toast with prosciutto and shaved Parmesan cheese; a casserole dish layered with eggs, Black Forest ham, goat cheese and torn herbs all popped in the oven and baked to bubbling; a Market Plate Breakfast of sautéed spinach and coppa partnered with polenta, blue brie toast, roasted tomatoes and a soft-boiled egg. Sometimes the eggs are hidden, as in the coating for the Monte Cristo: challah French toast stuffed with Black Forest ham and Jarlsberg cheese, fried and smothered in toasted hazelnuts, strawberries, maple butter and syrup. \u003cem>9020 Graton Road, Graton, 707-823-0233.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119185\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0830_FORK_011_795518.jpg\" alt=\"Fork Roadhouse, Sebastopol\" width=\"800\" height=\"507\" class=\"size-full wp-image-119185\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-520x330.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fork Roadhouse, Sebastopol\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://forkcatering.com/\">\u003cstrong>Fork Roadhouse, Sebastopol\u003c/strong>\u003c/a>\u003cbr>\nA beautiful, creekside spot on the way to the beach features Chef Sarah Piccolo’s spot-on local cuisine. It’s casual and homey, with a great patio for warmer weather brunching. Best bets: Orange and ginger stewed prune with greek yogurt, honey, granola and bee pollen with roadhouse potatoes; pork belly fried egg tacos, Tuscan beans breakfast with lemon broth and parmesan. \u003cem>9890 Bodega Highway, Sebastopol, 707-634-7575.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119174\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584.jpg\" alt=\"Wild Flour Bread, Freestone\" width=\"1024\" height=\"584\" class=\"size-full wp-image-119174\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-800x456.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-768x438.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-1020x582.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-960x548.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-240x137.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-375x214.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-520x297.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wild Flour Bread, Freestone\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wildflourbread.com/\">\u003cstrong>Wild Flour Bread, Freestone\u003c/strong>\u003c/a>\u003cbr>\nMan can live on bread, water and cheese, if that bread is the organic, sourdough-based loaves Jed Wallach fires in tiny Wild Flour Bread’s wood-burning brick oven. The water is pumped from the fresh spring wells surrounding the charming bakery’s gardens, and the cheese comes from Freestone Artisan Cheese next door. Cheesemonger Omar Mueller specializes in hyper-local, small-batch cheeses made from milk from local creameries. They’re divine with Wallach’s baguettes, goat-cheese flatbread and the Bohemian loaf studded with apricot, orange and pecan.\u003cem> 140 Bohemian Highway, Freestone, 707-874-2938.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119191\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/tinytowncafe-1.jpg\" alt=\"Tiny Town Café, Forestville\" width=\"960\" height=\"720\" class=\"size-full wp-image-119191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Tiny Town Café, Forestville\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/TinyTownCafe/\">\u003cstrong>Tiny Town Café, Forestville \u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>It is indeed tiny, but the kitchen thinks big with an extensive array of fresh-baked goodies. Go for the homemade coconut-pecan caramel bars, bear claws, apple-raspberry turnovers, cherry- almond scones, and the Sunday signature, the malasadas: deep-fried, Portuguese-Hawaiian sugar doughnuts. The mood is delicious, too, with a record player spinning real vinyl, colorful mismatched plates, and a living room vibe.\u003cbr>\n\u003cem>6544 Front St., Forestville, 707-887-1400.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119175\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/coffeebazaar-600x800.jpg\" alt=\"Coffee Bazaar, Guerneville\" width=\"600\" height=\"800\" class=\"size-full wp-image-119175\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Coffee Bazaar, Guerneville\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/CoffeeBazaar/\">Coffee Bazaar, Guerneville\u003c/a> \u003c/strong>\u003cbr>\nRegulars come to this artsy salon for the ever-changing “Today’s Brew” from Russian River Roasters, plus barista-perfect lattes, mochas, Mexican mochas, Mexican hot chocolate and espressos with a shot of Torani syrup. Plan on lingering awhile over the excellent used-book collection or a game of cribbage, then treat yourself to an affogato, a double shot of house-roasted espresso over a scoop of Umpqua or Three Twins ice cream. Hungry types can dig into croissants plump with egg, ham and cheese, or chocolate. \u003cem>14045 Armstrong Woods Road, Guerneville, 707-869-9706.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119183\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/goldcoastcoffee.jpg\" alt=\"Gold Coast Coffee & Bakery, Duncans Mills\" width=\"800\" height=\"636\" class=\"size-full wp-image-119183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-768x611.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-520x413.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Gold Coast Coffee & Bakery, Duncans Mills\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://goldcoastcoffeeandbakery.com/\">\u003cstrong>Gold Coast Coffee & Bakery, Duncans Mills\u003c/strong>\u003c/a>\u003cbr>\nThe coffee beans are roasted on-site, for a variety of pick-me-up drinks such as espressos, vanilla soy lattes, mochas and espresso shakes. Sip the good stuff alongside croissants, bear claws, cheese pinwheels and cinnamon rolls baked in the wood-fire oven located off the garden deck. Attention to detail? You bet. Iced coffees are made with coffee ice cubes so they don’t get watered down, and there are even decaf coffee cubes. \u003cem>23577 Steelhead Blvd., Duncans Mills, 707-865-1441.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119181\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ESTEROCAFE.jpg\" alt=\"Estero Café, Valley Ford\" width=\"800\" height=\"637\" class=\"size-full wp-image-119181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-520x414.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Estero Café, Valley Ford\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/EsteroCafe/\">\u003cstrong>Estero Café, Valley Ford\u003c/strong>\u003c/a>\u003cbr>\nIf only more menus had an asterisk at the bottom stating that they deep fry their potatoes in local pork lard. That alone is worth the cost of admission, though the breakfast sandwich of two fried eggs, grilled Village Bakery sourdough bread, Estero Gold cheese, onion and mayo with bacon from the Sonoma Meat Co. will fill your belly for a long day of hiking along the coast. Owners are dedicated to using local produce and ingredients, making it a legit spot for true farm to table eats. Wednesday night dinner is served weekly, but the spot is typically a breakfast, brunch and lunch spot where you find locals hunched over a cuppa joe at the counter. \u003cem>4450 Highway 1, Valley Ford, open 7a.m. to 3p.m.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chinese Laborers Built Sonoma's Wineries. Racist Neighbors Drove Them Out",
"title": "Chinese Laborers Built Sonoma's Wineries. Racist Neighbors Drove Them Out",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_119114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/transporting-wine-95f9af075d22ecf0aef6d5e5429b26f9702c44ff-e1499978410695.jpg\" alt=\"Chinese workers transport wine at Buena Vista, the oldest winery in California's Sonoma County, built in the mid-1800s. From the backbreaking labor of clearing roads and digging out caves to highly skilled horticultural work, Chinese laborers helped build Sonoma's wine country.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-119114\">\u003cfigcaption class=\"wp-caption-text\">Chinese workers transport wine at Buena Vista, the oldest winery in California's Sonoma County, built in the mid-1800s. From the backbreaking labor of clearing roads and digging out caves to highly skilled horticultural work, Chinese laborers helped build Sonoma's wine country. \u003ccite>(Courtesy of Buena Vista winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In Sonoma Valley about an hour north of San Francisco, there are many reminders of the immigrants who built California's wine industry: tasting rooms that look like Italian villas or signs bearing French names. But you won't see any vestiges of the group that made up an estimated 80 percent of the workforce that first put Sonoma vineyards on the map: the Chinese.\u003c/p>\n\u003cp>\"Not many Chinese people in this little town now,\" says Jack Ding, an immigrant from Jiangsu, China, who has been living in Sonoma since 2008. \"But some of my neighbors and friends said, 'Hey Jack, you're Chinese. Let me tell you stories of Chinese who lived here 50, 100 or 150 years ago.' These were verbal stories from the family, generation by generation.\"\u003c/p>\n\u003cp>One of those friends was Gordon Phillips, a retired attorney and local historian who spent nine years researching the history of Chinese in Sonoma, poring over books, census data and old newspapers searching for articles, editorials and political advertisements mentioning Chinese workers. \"All these vintners were making money off these initial Chinese workers and nobody knows about it,\" Phillips says.\u003c/p>\n\u003cp>To understand how Chinese workers arrived in California's wine country, one must look to the east — to the Sierra Nevada. As the Gold Rush of the mid-1800s petered out and the construction of the transcontinental railroad neared completion, there were Chinese immigrants looking for work. That's where two key immigrants came into play. In 1857, a wealthy Hungarian named Agoston Haraszthy purchased a ranch in Sonoma Valley and named it Buena Vista, with the vision of introducing winemaking techniques from his homeland. Historian Charles L. Sullivan, author of numerous books about California's wine industry, calls Haraszthy \"the great supporter of Chinese labor in the vineyards.\"\u003c/p>\n\u003cfigure id=\"attachment_119113\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ho-po_sq-127369c2e65bc54adcb3d96966979fa6b30cbb26-e1499978486820.jpg\" alt=\"Ho Po, a Chinese labor contractor from San Francisco, sent 150 of his countrymen to build Buena Vista.\" width=\"1920\" height=\"1921\" class=\"size-full wp-image-119113\">\u003cfigcaption class=\"wp-caption-text\">Ho Po, a Chinese labor contractor from San Francisco, sent 150 of his countrymen to build Buena Vista. \u003ccite>(Courtesy of Buena Vista winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Haraszthy turned to Ho Po, a Chinese labor contractor from San Francisco, who sent 150 of his countrymen to build Buena Vista, Sonoma's oldest commercial winery.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Those caves are still in use today at Buena Vista winery, where visitors can tour the 15-by-30-foot spaces carved out of rock. \"Workers literally dug the caves by hand,\" says Tom Blackwood, general manager of Buena Vista Winery. \"They still have the original markings. Those were the same skills they were using through the railroad.\"\u003c/p>\n\u003cp>Photos of Chinese men working in the fields and bottling wine are displayed in Buena Vista's tasting room. \"We feel it's more important than ever to talk about the reason we exist and the people who contributed to it — Chinese, Hungarian, French,\" says Jean-Charles Boisset, whose family company, Boisset Collection, bought the winery in 2011.\u003c/p>\n\u003cp>Cecilia Tsu, a history professor at the University of California, Davis who studies Asian-Americans in the West, points out that winemaking is much more labor-intensive than wheat or other crops grown earlier in the state.\u003c/p>\n\u003cfigure id=\"attachment_119115\" class=\"wp-caption aligncenter\" style=\"max-width: 641px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c.jpg\" alt=\"Photos of Chinese men working in the fields and bottling wine are displayed in Buena Vista's tasting room. "We feel it's more important than ever to talk about the reason we exist and the people who contributed to it − Chinese, Hungarian, French," says Jean-Charles Boisset, whose family company, Boisset Collection, bought the winery in 2011.\" width=\"641\" height=\"641\" class=\"size-full wp-image-119115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c.jpg 641w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-150x150.jpg 150w\" sizes=\"(max-width: 641px) 100vw, 641px\">\u003cfigcaption class=\"wp-caption-text\">Photos of Chinese men working in the fields and bottling wine are displayed in Buena Vista's tasting room. \"We feel it's more important than ever to talk about the reason we exist and the people who contributed to it − Chinese, Hungarian, French,\" says Jean-Charles Boisset, whose family company, Boisset Collection, bought the winery in 2011. \u003ccite>( Eadweard Muybridge/Courtesy of Buena Vista winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Chinese immigrants were indispensable on multiple levels,\" says Tsu. \"They built roads; cleared land for farming; planted, pruned and harvested grapes. They did backbreaking, physical labor, as well as horticultural work that required significant knowledge and skill.\"\u003c/p>\n\u003cp>Without Chinese workers, perhaps California wouldn't be famous for its most popular varietals. In his 2004 book \u003cem>The Beasts of the Field,\u003c/em> Richard Steven Street notes that between 1856 and 1869, Chinese planted the majority of Sonoma County's 3.2 million grapevines. \"The Chinese also played a key role in improving wine quality by ripping out old mission grape vineyards and replanting them with Riesling, Muscatel, Traminer, Black Hamburg, Cabernet Sauvignon, Chardonnay, and other fine French and European varieties,\" writes Street.\u003c/p>\n\u003cp>However, as the vineyards grew, so did backlash against the Chinese on the West Coast. Anti-Chinese leagues were formed in many counties, with whites accusing Chinese of undercutting wages. Asians were paid about $30 per month, while white workers were paid up to $50 monthly. Others complained that the Chinese were unable to assimilate into local culture. Racism was common in nearby wine-producing areas, such as Napa and the Russian River Valley, although the Sonoma Valley might have been more hospitable.\u003c/p>\n\u003cp>\"There was virtually no organized anti-Chinese agitation in the Sonoma Valley during the 1870s, much unlike what was common throughout much of the Bay Area, particularly in San Jose, Santa Rosa and Petaluma, even Napa,\" writes Sullivan in a \u003ca href=\"http://waywardtendrils.com/pdfs/vol.24_2014.pdf\">2014 article in the Wayward Tendrils Quarterly\u003c/a>. Haraszthy refused to stop employing Chinese at Buena Vista, despite the growing political opposition. He began carrying a gun to protect himself, and in 1868, he fled to Nicaragua to produce rum.\u003c/p>\n\u003cp>Meanwhile in wine country, nativist sentiments continued to take root. By 1877, lawmakers in Washington, D.C., debated a bill to stop Chinese immigration. Sonoma Valley grape grower John Hill testified in Congress to defend Chinese labor. \"He explained that Sonoma Valley grape growers depended on the 500 Chinese laborers employed in his 'neighborhood,' \" Phillips wrote in his 2015 thesis for his master's degree from Sonoma State University.\u003c/p>\n\u003cp>But spurred on by Denis Kearney's Workingmen's Party, a labor-oriented political group that supported nativist policies, Congress eventually passed the Chinese Exclusion Act in 1882, barring nearly all immigration from China. And whites drove out Chinese from many rural areas throughout the West. \"There was a movement to forcibly remove all the Chinese from Sonoma by starving them out — don't hire, don't patronize any shops that hire Chinese. During that period, a lot of Chinese left Sonoma. They were chewing on weeds down by the riverbanks, things got so bad,\" explains Phillips. According to U.S. Census data, the Chinese population in Sonoma County dropped \u003ca href=\"https://www2.census.gov/prod2/decennial/documents/1890a_v1-13.pdf\">from 1,145 in 1890\u003c/a> to \u003ca href=\"https://www2.census.gov/prod2/decennial/documents/1890a_v1-13.pdf\">fewer than 200 in 1930\u003c/a>.\u003c/p>\n\u003cp>That ugly past isn't always highlighted in the popular lore of the West. Nor are the contributions of the Chinese. \"We tend to assume that native-born American growers and maybe some European immigrants were pioneers of viticulture in California,\" Tsu says. \"[But] in reality, they were utterly dependent on Chinese immigrant labor.\"\u003c/p>\n\u003cp>That erasure bothers Ding. \"It feels bad,\" he says. \"I went to a bookstore to look at Sonoma history books. I bought one, and I didn't see any pictures of the Chinese laborers.\"\u003c/p>\n\u003cp>Recently, there's been a movement to call attention to the Chinese legacy in wine country. Last fall, Phillips and Ding — along with the Sonoma-Penglai Sister City Committee — went before the Sonoma City Council to propose the building of a monument to the early Chinese. The council unanimously voted to approve the construction of a \u003cem>ting\u003c/em> (a tile-roofed covered pavilion) in a city park. \"It's a physical object that people can see is Chinese,\" explains Phillips. \"It'll attract their attention to something Chinese. When they read the plaque, they'll realize the vineyards are here based on a lot of Chinese labor.\"\u003c/p>\n\u003cp>However, the city isn't funding the $75,000 cost of construction. The northeastern Chinese city of Penglai, also known for wine production, is donating $25,000. With other \u003ca href=\"https://sonomasistercitiesassociation.org/donors-to-the-wine-country-chinese-legacy-project-we-thank-you/\">fundraising\u003c/a>, the volunteers have raised $50,000. Construction is expected to begin as soon as the remainder of the money is raised.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Grace Hwang Lynch is a multimedia journalist based in the San Francisco Bay Area. She is currently working on a memoir about food, identity and caretaking. Follow her blog, \u003c/em>\u003ca href=\"http://hapamama.com/\">HapaMama.com\u003c/a>\u003cem>, or on Twitter @GraceHwangLynch.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_119114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/transporting-wine-95f9af075d22ecf0aef6d5e5429b26f9702c44ff-e1499978410695.jpg\" alt=\"Chinese workers transport wine at Buena Vista, the oldest winery in California's Sonoma County, built in the mid-1800s. From the backbreaking labor of clearing roads and digging out caves to highly skilled horticultural work, Chinese laborers helped build Sonoma's wine country.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-119114\">\u003cfigcaption class=\"wp-caption-text\">Chinese workers transport wine at Buena Vista, the oldest winery in California's Sonoma County, built in the mid-1800s. From the backbreaking labor of clearing roads and digging out caves to highly skilled horticultural work, Chinese laborers helped build Sonoma's wine country. \u003ccite>(Courtesy of Buena Vista winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In Sonoma Valley about an hour north of San Francisco, there are many reminders of the immigrants who built California's wine industry: tasting rooms that look like Italian villas or signs bearing French names. But you won't see any vestiges of the group that made up an estimated 80 percent of the workforce that first put Sonoma vineyards on the map: the Chinese.\u003c/p>\n\u003cp>\"Not many Chinese people in this little town now,\" says Jack Ding, an immigrant from Jiangsu, China, who has been living in Sonoma since 2008. \"But some of my neighbors and friends said, 'Hey Jack, you're Chinese. Let me tell you stories of Chinese who lived here 50, 100 or 150 years ago.' These were verbal stories from the family, generation by generation.\"\u003c/p>\n\u003cp>One of those friends was Gordon Phillips, a retired attorney and local historian who spent nine years researching the history of Chinese in Sonoma, poring over books, census data and old newspapers searching for articles, editorials and political advertisements mentioning Chinese workers. \"All these vintners were making money off these initial Chinese workers and nobody knows about it,\" Phillips says.\u003c/p>\n\u003cp>To understand how Chinese workers arrived in California's wine country, one must look to the east — to the Sierra Nevada. As the Gold Rush of the mid-1800s petered out and the construction of the transcontinental railroad neared completion, there were Chinese immigrants looking for work. That's where two key immigrants came into play. In 1857, a wealthy Hungarian named Agoston Haraszthy purchased a ranch in Sonoma Valley and named it Buena Vista, with the vision of introducing winemaking techniques from his homeland. Historian Charles L. Sullivan, author of numerous books about California's wine industry, calls Haraszthy \"the great supporter of Chinese labor in the vineyards.\"\u003c/p>\n\u003cfigure id=\"attachment_119113\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ho-po_sq-127369c2e65bc54adcb3d96966979fa6b30cbb26-e1499978486820.jpg\" alt=\"Ho Po, a Chinese labor contractor from San Francisco, sent 150 of his countrymen to build Buena Vista.\" width=\"1920\" height=\"1921\" class=\"size-full wp-image-119113\">\u003cfigcaption class=\"wp-caption-text\">Ho Po, a Chinese labor contractor from San Francisco, sent 150 of his countrymen to build Buena Vista. \u003ccite>(Courtesy of Buena Vista winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Haraszthy turned to Ho Po, a Chinese labor contractor from San Francisco, who sent 150 of his countrymen to build Buena Vista, Sonoma's oldest commercial winery.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Those caves are still in use today at Buena Vista winery, where visitors can tour the 15-by-30-foot spaces carved out of rock. \"Workers literally dug the caves by hand,\" says Tom Blackwood, general manager of Buena Vista Winery. \"They still have the original markings. Those were the same skills they were using through the railroad.\"\u003c/p>\n\u003cp>Photos of Chinese men working in the fields and bottling wine are displayed in Buena Vista's tasting room. \"We feel it's more important than ever to talk about the reason we exist and the people who contributed to it — Chinese, Hungarian, French,\" says Jean-Charles Boisset, whose family company, Boisset Collection, bought the winery in 2011.\u003c/p>\n\u003cp>Cecilia Tsu, a history professor at the University of California, Davis who studies Asian-Americans in the West, points out that winemaking is much more labor-intensive than wheat or other crops grown earlier in the state.\u003c/p>\n\u003cfigure id=\"attachment_119115\" class=\"wp-caption aligncenter\" style=\"max-width: 641px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c.jpg\" alt=\"Photos of Chinese men working in the fields and bottling wine are displayed in Buena Vista's tasting room. "We feel it's more important than ever to talk about the reason we exist and the people who contributed to it − Chinese, Hungarian, French," says Jean-Charles Boisset, whose family company, Boisset Collection, bought the winery in 2011.\" width=\"641\" height=\"641\" class=\"size-full wp-image-119115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c.jpg 641w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-150x150.jpg 150w\" sizes=\"(max-width: 641px) 100vw, 641px\">\u003cfigcaption class=\"wp-caption-text\">Photos of Chinese men working in the fields and bottling wine are displayed in Buena Vista's tasting room. \"We feel it's more important than ever to talk about the reason we exist and the people who contributed to it − Chinese, Hungarian, French,\" says Jean-Charles Boisset, whose family company, Boisset Collection, bought the winery in 2011. \u003ccite>( Eadweard Muybridge/Courtesy of Buena Vista winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Chinese immigrants were indispensable on multiple levels,\" says Tsu. \"They built roads; cleared land for farming; planted, pruned and harvested grapes. They did backbreaking, physical labor, as well as horticultural work that required significant knowledge and skill.\"\u003c/p>\n\u003cp>Without Chinese workers, perhaps California wouldn't be famous for its most popular varietals. In his 2004 book \u003cem>The Beasts of the Field,\u003c/em> Richard Steven Street notes that between 1856 and 1869, Chinese planted the majority of Sonoma County's 3.2 million grapevines. \"The Chinese also played a key role in improving wine quality by ripping out old mission grape vineyards and replanting them with Riesling, Muscatel, Traminer, Black Hamburg, Cabernet Sauvignon, Chardonnay, and other fine French and European varieties,\" writes Street.\u003c/p>\n\u003cp>However, as the vineyards grew, so did backlash against the Chinese on the West Coast. Anti-Chinese leagues were formed in many counties, with whites accusing Chinese of undercutting wages. Asians were paid about $30 per month, while white workers were paid up to $50 monthly. Others complained that the Chinese were unable to assimilate into local culture. Racism was common in nearby wine-producing areas, such as Napa and the Russian River Valley, although the Sonoma Valley might have been more hospitable.\u003c/p>\n\u003cp>\"There was virtually no organized anti-Chinese agitation in the Sonoma Valley during the 1870s, much unlike what was common throughout much of the Bay Area, particularly in San Jose, Santa Rosa and Petaluma, even Napa,\" writes Sullivan in a \u003ca href=\"http://waywardtendrils.com/pdfs/vol.24_2014.pdf\">2014 article in the Wayward Tendrils Quarterly\u003c/a>. Haraszthy refused to stop employing Chinese at Buena Vista, despite the growing political opposition. He began carrying a gun to protect himself, and in 1868, he fled to Nicaragua to produce rum.\u003c/p>\n\u003cp>Meanwhile in wine country, nativist sentiments continued to take root. By 1877, lawmakers in Washington, D.C., debated a bill to stop Chinese immigration. Sonoma Valley grape grower John Hill testified in Congress to defend Chinese labor. \"He explained that Sonoma Valley grape growers depended on the 500 Chinese laborers employed in his 'neighborhood,' \" Phillips wrote in his 2015 thesis for his master's degree from Sonoma State University.\u003c/p>\n\u003cp>But spurred on by Denis Kearney's Workingmen's Party, a labor-oriented political group that supported nativist policies, Congress eventually passed the Chinese Exclusion Act in 1882, barring nearly all immigration from China. And whites drove out Chinese from many rural areas throughout the West. \"There was a movement to forcibly remove all the Chinese from Sonoma by starving them out — don't hire, don't patronize any shops that hire Chinese. During that period, a lot of Chinese left Sonoma. They were chewing on weeds down by the riverbanks, things got so bad,\" explains Phillips. According to U.S. Census data, the Chinese population in Sonoma County dropped \u003ca href=\"https://www2.census.gov/prod2/decennial/documents/1890a_v1-13.pdf\">from 1,145 in 1890\u003c/a> to \u003ca href=\"https://www2.census.gov/prod2/decennial/documents/1890a_v1-13.pdf\">fewer than 200 in 1930\u003c/a>.\u003c/p>\n\u003cp>That ugly past isn't always highlighted in the popular lore of the West. Nor are the contributions of the Chinese. \"We tend to assume that native-born American growers and maybe some European immigrants were pioneers of viticulture in California,\" Tsu says. \"[But] in reality, they were utterly dependent on Chinese immigrant labor.\"\u003c/p>\n\u003cp>That erasure bothers Ding. \"It feels bad,\" he says. \"I went to a bookstore to look at Sonoma history books. I bought one, and I didn't see any pictures of the Chinese laborers.\"\u003c/p>\n\u003cp>Recently, there's been a movement to call attention to the Chinese legacy in wine country. Last fall, Phillips and Ding — along with the Sonoma-Penglai Sister City Committee — went before the Sonoma City Council to propose the building of a monument to the early Chinese. The council unanimously voted to approve the construction of a \u003cem>ting\u003c/em> (a tile-roofed covered pavilion) in a city park. \"It's a physical object that people can see is Chinese,\" explains Phillips. \"It'll attract their attention to something Chinese. When they read the plaque, they'll realize the vineyards are here based on a lot of Chinese labor.\"\u003c/p>\n\u003cp>However, the city isn't funding the $75,000 cost of construction. The northeastern Chinese city of Penglai, also known for wine production, is donating $25,000. With other \u003ca href=\"https://sonomasistercitiesassociation.org/donors-to-the-wine-country-chinese-legacy-project-we-thank-you/\">fundraising\u003c/a>, the volunteers have raised $50,000. Construction is expected to begin as soon as the remainder of the money is raised.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Grace Hwang Lynch is a multimedia journalist based in the San Francisco Bay Area. She is currently working on a memoir about food, identity and caretaking. Follow her blog, \u003c/em>\u003ca href=\"http://hapamama.com/\">HapaMama.com\u003c/a>\u003cem>, or on Twitter @GraceHwangLynch.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "20 Best Restaurants With a View in Sonoma, Napa and Marin",
"title": "20 Best Restaurants With a View in Sonoma, Napa and Marin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sure, the North Bay has plenty of \u003ca href=\"http://www.sonomamag.com/best-outdoor-dining-restaurants-in-sonoma-county/\">lovely patios\u003c/a>, but how about an amazing view and great food to boot? Not quite as easy. We’ve culled through our favorites and created a carefully curated list of spots where you can dole out some serious cheddar (that’s seriously worth it) or just bundle up with a plate of tacos by the bay. In Wine Country, you don’t necessarily have to spend a mint for a million dollar view.\u003c/p>\n\u003cfigure id=\"attachment_119041\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/birdscafe-1024x612.jpg\" alt=\"The Birds Café, Bodega Bay\" width=\"1024\" height=\"612\" class=\"size-full wp-image-119041\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-520x311.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Birds Café, Bodega Bay \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://facebook.com/bodegabaybirdscafe\">\u003cstrong>The Birds Café, Bodega Bay:\u003c/strong>\u003c/a> This tiny eatery\u003cstrong>, \u003c/strong>perched above the harbor, serves only a handful of items — fish and chips, salads, clam chowder, shrimp tacos — but may be one of my favorite places on the coast. Order at the counter, then walk up the stairs (there’s also a handy ramp) to the concrete patio for a lovely view and a picnic-style meal for under $15. \u003cem>1407 California Hwy. 1, Bodega Bay\u003c/em>, (707) 875-2900.\u003c/p>\n\u003cfigure id=\"attachment_119047\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691.jpg\" alt=\"Gourmet Au Bay, Bodega Bay\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Gourmet Au Bay, Bodega Bay \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://gourmetaubay.com/\">Gourmet Au Bay, Bodega Bay:\u003c/a> \u003c/strong>Owners Bob and Sissy Blanchard recently moved and expanded their longtime wine tasting shop from Bodega Highway to the last available waterfront property in Bodega Bay. Hidden away in a tiny cove in Bodega Harbor, the revamped Gourmet Au Bay is more than twice the size, and now has a wood-fired oven and full menu Thursday through Monday (the kitchen is closed Tuesday and Wednesday, though tasting is daily). One of the best views of the bay, hands down. \u003cem> 1412 Bay Flat Rd., Bodega Bay\u003c/em>, (707) 875-9875.\u003c/p>\n\u003cfigure id=\"attachment_119045\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/fishetarian.jpg\" alt=\"Fishetarian, Bodega Bay\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119045\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Fishetarian, Bodega Bay\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://fishetarianfishmarket.com/\">\u003cstrong>Fishetarian, Bodega Bay:\u003c/strong>\u003c/a> Okay, maybe this isn’t the view of a lifetime, but you can get a decent view of the Bodega Bay from the outdoor tables at this stellar fish market and café. Lines can be long, but we suggest taking some chowder and a crab sandwich, maybe some grilled fish tacos, and head to your favorite spot for a picnic. You can also grab a parking spot or just walk around and soak up the sea air. \u003cem>599 Hwy. 1, Bodega Bay\u003c/em>, 875-9092.\u003c/p>\n\u003cfigure id=\"attachment_119057\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/spudpoint.jpg\" alt=\"Spud Point Crab Co., Bodega Bay\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Spud Point Crab Co., Bodega Bay \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://spudpointcrab.com/\">\u003cstrong>Spud Point Crab Co., Bodega Bay\u003c/strong>\u003c/a> (\u003cem>1910 Westshore, Bodega Bay\u003c/em>, 875-9472, and\u003ca href=\"http://www.fishermanscovebodegabay.com/\">\u003cstrong> Fisherman’s Cove\u003c/strong> \u003c/a>(\u003cem>1850 Bay Flat Rd., Bodega Bay\u003c/em>, 377-4238) just because they’re no-frills, watch the boats come in kind of spots that are reasonably priced, with honest local seafood and friendly folks. \u003c/p>\n\u003cfigure id=\"attachment_119054\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/riversend1-1024x691.jpg\" alt=\"River’s End, Jenner\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119054\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">River’s End, Jenner \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ilovesunsets.com/\">\u003cstrong>River’s End, Jenner:\u003c/strong>\u003c/a> This romantic Californian seafood restaurant is the perfect dinner place to end a day on the Sonoma Coast. The bistro has large windows overlooking the Jenner beaches and waters from a bird’s eye view, along with a deck to enjoy the sound of waves and ocean air. We’ve got to say, this spot’s sunset views mixed with the fresh-out-of-the-ocean seafood is a dinner you’ll remember. \u003cem>11048 Hwy. 1, Jenner\u003c/em>, 865-2484.\u003c/p>\n\u003cfigure id=\"attachment_119051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/o-3.jpg\" alt=\"Nick’s Cove, Marshall\" width=\"1000\" height=\"562\" class=\"size-full wp-image-119051\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Nick’s Cove, Marshall \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://nickscove.com/\">\u003cstrong>Nick’s Cove, Marshall:\u003c/strong>\u003c/a> Besides the amazing waterfront views (maybe the best on the Bay), there’s a new reason to head out to Marshall for oysters. Chef Joshua Seibert of San Francisco’s wildly popular Mission Beach Cafe has landed in the kitchen, bringing with him several new dishes and a new enthusiasm to the Tomales Bay restaurant. Many of the favorites will remain on the menu, including Dungeness Mac & Cheese and Deviled Duck Eggs, but they’ll get some minor tweaks and join several new items on the menu. Seibert has been working with the property’s Garden Manager, Brendan Thomas to grow fresh produce for the restaurant year-round. \u003cem>23240 Highway One, Marshall\u003c/em>, (415) 663-1033.\u003c/p>\n\u003cfigure id=\"attachment_119058\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/vintnersinn-1-4.jpg\" alt=\"John Ash & Co., Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119058\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">John Ash & Co., Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vintnersinn.com/\">\u003cstrong>John Ash & Co., Santa Rosa\u003c/strong>:\u003c/a> At the gateway to the Russian River Valley appellation, this historic restaurant pays homage to godfather of Wine Country cuisine, Chef John Ash. The restaurant is nestled among acres of vineyards, with stunning views from just about every angle. Twinkling lights and a lovely patio make it a perfect sunset spot. \u003cem> 4330 Barnes Road, Santa Rosa\u003c/em>, 527-7687.\u003c/p>\n\u003cfigure id=\"attachment_119049\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/nectar.jpg\" alt=\"Nectar Restaurant & Lounge, Santa Rosa\" width=\"960\" height=\"441\" class=\"size-full wp-image-119049\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-160x74.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-800x368.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-768x353.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-240x110.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-375x172.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-520x239.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Nectar Restaurant & Lounge, Santa Rosa \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://santarosanectar.com/\">\u003cstrong>Nectar Restaurant & Lounge, Santa Rosa:\u003c/strong>\u003c/a> You can see for miles from the casual outdoor patio, with a view into the heart of Sonoma County. Here you can enjoy a Sunday morning eggs Benedict or a sunset cocktail with the vineyards of Wine Country stretching out before you. \u003cem>3555 Round Barn Blvd., Santa Rosa\u003c/em>, 569-5525.\u003c/p>\n\u003cfigure id=\"attachment_119052\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/o-4.jpg\" alt=\"Restaurant at Russian River Vineyards, Forestville\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119052\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant at Russian River Vineyards, Forestville \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://russianrivervineyards.com/\">\u003cstrong>Restaurant at Russian River Vineyards, Forestville:\u003c/strong>\u003c/a> This Forestville gem has always been a great spot to sit outside among grape vines and redwoods, ponder the Wine Country lifestyle. A new chef is bringing a new POV to the menu, making it worth another visit. \u003cem>5700 CA-116, Forestville\u003c/em>, 887-3344.\u003c/p>\n\u003cfigure id=\"attachment_119043\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/dempseys.jpg\" alt=\"Dempsey’s Restaurant & Brewery, Petaluma\" width=\"960\" height=\"540\" class=\"size-full wp-image-119043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-520x293.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Dempsey’s Restaurant & Brewery, Petaluma \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dempseys.com/\">\u003cstrong>Dempsey’s Restaurant & Brewery, Petaluma:\u003c/strong>\u003c/a> Located riverside, this restaurant and brewery gives panoramic views of historic Petaluma. Take a seat at one of the outdoor tables, grab a pint and go for the Cuban sandwich, with slow-cooked brisket. Burgers are also top-notch, and they’ve got a solid roasted chicken perfect for cooler nights. \u003cem>50 E. Washington St., Petaluma\u003c/em>, 765-9694.\u003c/p>\n\u003cfigure id=\"attachment_119046\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/graffiti-600x800.jpg\" alt=\"Graffiti, Petaluma\" width=\"600\" height=\"800\" class=\"size-full wp-image-119046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Graffiti, Petaluma \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://graffitipetaluma.com/\">\u003cstrong>Graffiti, Petaluma:\u003c/strong>\u003c/a> Small plates ranging from crab cakes and beet salad to heartier pizzas and burgers make this a popular Petaluma stop. A full bar and a few apps on the outdoor patio are a great way to spend an afternoon watching the river roll by. \u003cem>101 Second St., Petaluma\u003c/em>, 765-4567.\u003c/p>\n\u003cfigure id=\"attachment_119055\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1.jpg\" alt=\"Rustic (Coppola Winery), Geyserville\" width=\"600\" height=\"399\" class=\"size-full wp-image-119055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-520x346.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Rustic (Coppola Winery), Geyserville \u003ccite>(Chad Keig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://francisfordcoppolawinery.com/\">\u003cstrong>Rustic (Coppola Winery), Geyserville:\u003c/strong>\u003c/a> Before we get to the views, it’s important to say that this is Francis Ford Coppola’s Sonoma winery, so expect plenty of movie memorabilia and Hollywood spectacle at this Wine Country destination. What’s so impressive, besides the sweeping views of the Alexander Valley and Coppola’s vast vineyards is that the food is actually very good. It has to be, because Coppola is a frequent visitor to the dining room (we’ve seen him twice). We love the approachable Italian pastas and pizzas, along with “Francis’s Favorites” like Marrakesh Lamb, brick chicken (Chicken Mattone). Don’t miss the chocolate mousse. Seriously. If you’re up for some fun, check out the weekly “A Tavola” where staff perform a “family style” meal with wacky aunts, cousins, Italian moms and plenty of singing, with dishes simply sent to your table. \u003cem>300 Via Archimedes, Geyserville\u003c/em>, 857-1400.\u003c/p>\n\u003cfigure id=\"attachment_119038\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/0540AngeleDay3-1024x691.jpg\" alt=\"Angele, Napa\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Angele, Napa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.angelerestaurant.com/\">\u003cstrong>Angele, Napa:\u003c/strong>\u003c/a> You’ll find some of the prettiest on the Napa riverfront at this classic French brasserie. Grab a table on the patio and toast to la bonne vie. \u003cem>540 Main St., Napa\u003c/em>, (707) 252-8115.\u003c/p>\n\u003cfigure id=\"attachment_119056\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691.jpg\" alt=\"Auberge de Soleil, Rutherford\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Auberge de Soleil, Rutherford \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://aubergedusoleil.aubergeresorts.com/\">\u003cstrong>Auberge de Soleil, Rutherford:\u003c/strong>\u003c/a> It’s not hard imagining yourself in the French countryside, with 360 views of the Napa Valley. The famous outdoor patio is perfect for a sunny brunch date, basking in the afternoon sunshine, mimosa in hand, and the classic Napa scenery around you. \u003cem>180 Rutherford Hill Rd., Rutherford\u003c/em>, 800-348-5406.\u003c/p>\n\u003cfigure id=\"attachment_119053\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691.jpg\" alt=\"Harvest Table, St. Helena\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119053\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Harvest Table, St. Helena \u003ccite>(Paige Green)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://harvesttablenapa.com/\">\u003cstrong>Harvest Table, St. Helena:\u003c/strong>\u003c/a> The cozy covered patio (with luxe sofa seats) overlooks a culinary garden and the Harvest Inn’s charming grounds. Well off the main drag, the property is a quiet refuge from the often-bustling Napa Valley traffic. Though this is a Charlie Palmer spot and can be pretty pricey for dinner, the lunch menu, bar bites and “neighbor” dinners ($36 prix fixe on Sunday, Tuesday and Wednesday) make it an affordable indulgence. One of the prettiest and coziest patios we know. \u003cem>One Main St., St. Helena\u003c/em>, (707) 967-4695.\u003c/p>\n\u003cfigure id=\"attachment_119042\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/brix.jpg\" alt=\"Brix, Napa\" width=\"960\" height=\"640\" class=\"size-full wp-image-119042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Brix, Napa \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://brix.com/\">\u003cstrong>Brix, Napa:\u003c/strong>\u003c/a> Flower and vegetable gardens just off the patio are stunning, making this a popular St. Helena restaurant for visitors. We recommend Sunday brunch buffet to really enjoy the outdoors, with a seafood bar, sourdough walnut pancakes, salads, cheeses and bacon éclairs. \u003cem> 7377 St. Helena Hwy.\u003c/em>, \u003cem>Napa\u003c/em>, 944-2749.\u003c/p>\n\u003cfigure id=\"attachment_119050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/o-2.jpg\" alt=\"Barrel House Tavern, Sausalito\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119050\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Barrel House Tavern, Sausalito\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://barrelhousetavern.com/\">\u003cstrong>Barrel House Tavern, Sausalito:\u003c/strong>\u003c/a> Located in a former ferry terminal, Barrel House has an award-winning restaurant design with panoramic views of Sausalito and the lights of San Francisco across the bay. A modern menu focused on seafood and seasonal Cal-Italian is perfect for a romantic dinner, yet family-friendly (they have an actual soda jerk). \u003cem>660 Bridgeway, Sausalito\u003c/em>, 415-725-9593.\u003c/p>\n\u003cfigure id=\"attachment_119040\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/barbocce-1024x691.jpg\" alt=\"Bar Bocce, Sausalito\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bar Bocce, Sausalito \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://barbocce.com/\">\u003cstrong>Bar Bocce, Sausalito:\u003c/strong>\u003c/a> Start your Friday night with this casual Italian spot right on the water. With tables and seating just steps away from the beach, customers line up for a pizza, roast chicken wings, homemade meatballs, lasagna and of course, sangria. Best seat in the house is round the fire pit. And, as the name implies, there’s a bocce court for everyone to use. \u003cem>1250 Bridgeway, Sausalito\u003c/em>, (415) 331-0555.\u003c/p>\n\u003cfigure id=\"attachment_119048\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/legarage.jpg\" alt=\"Le Garage, Sausalito\" width=\"1000\" height=\"552\" class=\"size-full wp-image-119048\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-160x88.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-800x442.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-768x424.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-960x530.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-240x132.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-375x207.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-520x287.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Le Garage, Sausalito \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.legaragebistrosausalito.com/\">\u003cstrong>Le Garage, Sausalito:\u003c/strong>\u003c/a> A converted auto garage has become a Sausalito destination for authentic French bistro cuisine. Overlooking the Schoonmaker Point Marina, the views are as good as the Croque Madame, Mussels Mariniere and panisse (chickpea fries). \u003cem>85 Liberty Ship Way, Suite 109, Sausalito\u003c/em>, (415) 332-5625.\u003c/p>\n\u003cfigure id=\"attachment_119044\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/farleybar.jpg\" alt=\"Farley Bar, Sausalito\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Farley Bar, Sausalito\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cavallopoint.com/\">\u003cstrong>Farley Bar, Sausalito: \u003c/strong>\u003c/a>You can actually see the Golden Gate Bridge from this luxe little bar on the grounds of Cavallo Point. Tons of cocktails, and a bar menu from Murray Circle’s executive chef, this is a taste of the good life with one of the best views in the Bay Area. \u003cem>601 Murray Circle, Fort Baker, Sausalito\u003c/em>, 415.339.4750.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/20-best-restaurants-view-sonoma-napa-marin/\">Sonomamag.com\u003c/a>\u003c/em>\u003c/p>\n\n",
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"excerpt": "Sure, the North Bay has plenty of lovely patios, but how about an amazing view and great food to boot? Not quite as easy. We’ve culled through our favorites and created a carefully curated list of spots where you can dole out some serious cheddar (that’s seriously worth it) or just bundle up with a plate of tacos by the bay.",
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"description": "Sure, the North Bay has plenty of lovely patios, but how about an amazing view and great food to boot? Not quite as easy. We’ve culled through our favorites and created a carefully curated list of spots where you can dole out some serious cheddar (that’s seriously worth it) or just bundle up with a plate of tacos by the bay.",
"title": "20 Best Restaurants With a View in Sonoma, Napa and Marin | KQED",
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"headline": "20 Best Restaurants With a View in Sonoma, Napa and Marin",
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"nprByline": "\u003ca href=\"http://www.sonomamag.com/\">Heather Irwin and Josephine Clements, Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, the North Bay has plenty of \u003ca href=\"http://www.sonomamag.com/best-outdoor-dining-restaurants-in-sonoma-county/\">lovely patios\u003c/a>, but how about an amazing view and great food to boot? Not quite as easy. We’ve culled through our favorites and created a carefully curated list of spots where you can dole out some serious cheddar (that’s seriously worth it) or just bundle up with a plate of tacos by the bay. In Wine Country, you don’t necessarily have to spend a mint for a million dollar view.\u003c/p>\n\u003cfigure id=\"attachment_119041\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/birdscafe-1024x612.jpg\" alt=\"The Birds Café, Bodega Bay\" width=\"1024\" height=\"612\" class=\"size-full wp-image-119041\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-520x311.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Birds Café, Bodega Bay \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://facebook.com/bodegabaybirdscafe\">\u003cstrong>The Birds Café, Bodega Bay:\u003c/strong>\u003c/a> This tiny eatery\u003cstrong>, \u003c/strong>perched above the harbor, serves only a handful of items — fish and chips, salads, clam chowder, shrimp tacos — but may be one of my favorite places on the coast. Order at the counter, then walk up the stairs (there’s also a handy ramp) to the concrete patio for a lovely view and a picnic-style meal for under $15. \u003cem>1407 California Hwy. 1, Bodega Bay\u003c/em>, (707) 875-2900.\u003c/p>\n\u003cfigure id=\"attachment_119047\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691.jpg\" alt=\"Gourmet Au Bay, Bodega Bay\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Gourmet Au Bay, Bodega Bay \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://gourmetaubay.com/\">Gourmet Au Bay, Bodega Bay:\u003c/a> \u003c/strong>Owners Bob and Sissy Blanchard recently moved and expanded their longtime wine tasting shop from Bodega Highway to the last available waterfront property in Bodega Bay. Hidden away in a tiny cove in Bodega Harbor, the revamped Gourmet Au Bay is more than twice the size, and now has a wood-fired oven and full menu Thursday through Monday (the kitchen is closed Tuesday and Wednesday, though tasting is daily). One of the best views of the bay, hands down. \u003cem> 1412 Bay Flat Rd., Bodega Bay\u003c/em>, (707) 875-9875.\u003c/p>\n\u003cfigure id=\"attachment_119045\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/fishetarian.jpg\" alt=\"Fishetarian, Bodega Bay\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119045\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Fishetarian, Bodega Bay\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://fishetarianfishmarket.com/\">\u003cstrong>Fishetarian, Bodega Bay:\u003c/strong>\u003c/a> Okay, maybe this isn’t the view of a lifetime, but you can get a decent view of the Bodega Bay from the outdoor tables at this stellar fish market and café. Lines can be long, but we suggest taking some chowder and a crab sandwich, maybe some grilled fish tacos, and head to your favorite spot for a picnic. You can also grab a parking spot or just walk around and soak up the sea air. \u003cem>599 Hwy. 1, Bodega Bay\u003c/em>, 875-9092.\u003c/p>\n\u003cfigure id=\"attachment_119057\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/spudpoint.jpg\" alt=\"Spud Point Crab Co., Bodega Bay\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Spud Point Crab Co., Bodega Bay \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://spudpointcrab.com/\">\u003cstrong>Spud Point Crab Co., Bodega Bay\u003c/strong>\u003c/a> (\u003cem>1910 Westshore, Bodega Bay\u003c/em>, 875-9472, and\u003ca href=\"http://www.fishermanscovebodegabay.com/\">\u003cstrong> Fisherman’s Cove\u003c/strong> \u003c/a>(\u003cem>1850 Bay Flat Rd., Bodega Bay\u003c/em>, 377-4238) just because they’re no-frills, watch the boats come in kind of spots that are reasonably priced, with honest local seafood and friendly folks. \u003c/p>\n\u003cfigure id=\"attachment_119054\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/riversend1-1024x691.jpg\" alt=\"River’s End, Jenner\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119054\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">River’s End, Jenner \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ilovesunsets.com/\">\u003cstrong>River’s End, Jenner:\u003c/strong>\u003c/a> This romantic Californian seafood restaurant is the perfect dinner place to end a day on the Sonoma Coast. The bistro has large windows overlooking the Jenner beaches and waters from a bird’s eye view, along with a deck to enjoy the sound of waves and ocean air. We’ve got to say, this spot’s sunset views mixed with the fresh-out-of-the-ocean seafood is a dinner you’ll remember. \u003cem>11048 Hwy. 1, Jenner\u003c/em>, 865-2484.\u003c/p>\n\u003cfigure id=\"attachment_119051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/o-3.jpg\" alt=\"Nick’s Cove, Marshall\" width=\"1000\" height=\"562\" class=\"size-full wp-image-119051\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Nick’s Cove, Marshall \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://nickscove.com/\">\u003cstrong>Nick’s Cove, Marshall:\u003c/strong>\u003c/a> Besides the amazing waterfront views (maybe the best on the Bay), there’s a new reason to head out to Marshall for oysters. Chef Joshua Seibert of San Francisco’s wildly popular Mission Beach Cafe has landed in the kitchen, bringing with him several new dishes and a new enthusiasm to the Tomales Bay restaurant. Many of the favorites will remain on the menu, including Dungeness Mac & Cheese and Deviled Duck Eggs, but they’ll get some minor tweaks and join several new items on the menu. Seibert has been working with the property’s Garden Manager, Brendan Thomas to grow fresh produce for the restaurant year-round. \u003cem>23240 Highway One, Marshall\u003c/em>, (415) 663-1033.\u003c/p>\n\u003cfigure id=\"attachment_119058\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/vintnersinn-1-4.jpg\" alt=\"John Ash & Co., Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119058\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">John Ash & Co., Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vintnersinn.com/\">\u003cstrong>John Ash & Co., Santa Rosa\u003c/strong>:\u003c/a> At the gateway to the Russian River Valley appellation, this historic restaurant pays homage to godfather of Wine Country cuisine, Chef John Ash. The restaurant is nestled among acres of vineyards, with stunning views from just about every angle. Twinkling lights and a lovely patio make it a perfect sunset spot. \u003cem> 4330 Barnes Road, Santa Rosa\u003c/em>, 527-7687.\u003c/p>\n\u003cfigure id=\"attachment_119049\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/nectar.jpg\" alt=\"Nectar Restaurant & Lounge, Santa Rosa\" width=\"960\" height=\"441\" class=\"size-full wp-image-119049\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-160x74.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-800x368.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-768x353.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-240x110.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-375x172.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-520x239.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Nectar Restaurant & Lounge, Santa Rosa \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://santarosanectar.com/\">\u003cstrong>Nectar Restaurant & Lounge, Santa Rosa:\u003c/strong>\u003c/a> You can see for miles from the casual outdoor patio, with a view into the heart of Sonoma County. Here you can enjoy a Sunday morning eggs Benedict or a sunset cocktail with the vineyards of Wine Country stretching out before you. \u003cem>3555 Round Barn Blvd., Santa Rosa\u003c/em>, 569-5525.\u003c/p>\n\u003cfigure id=\"attachment_119052\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/o-4.jpg\" alt=\"Restaurant at Russian River Vineyards, Forestville\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119052\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant at Russian River Vineyards, Forestville \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://russianrivervineyards.com/\">\u003cstrong>Restaurant at Russian River Vineyards, Forestville:\u003c/strong>\u003c/a> This Forestville gem has always been a great spot to sit outside among grape vines and redwoods, ponder the Wine Country lifestyle. A new chef is bringing a new POV to the menu, making it worth another visit. \u003cem>5700 CA-116, Forestville\u003c/em>, 887-3344.\u003c/p>\n\u003cfigure id=\"attachment_119043\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/dempseys.jpg\" alt=\"Dempsey’s Restaurant & Brewery, Petaluma\" width=\"960\" height=\"540\" class=\"size-full wp-image-119043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-520x293.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Dempsey’s Restaurant & Brewery, Petaluma \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dempseys.com/\">\u003cstrong>Dempsey’s Restaurant & Brewery, Petaluma:\u003c/strong>\u003c/a> Located riverside, this restaurant and brewery gives panoramic views of historic Petaluma. Take a seat at one of the outdoor tables, grab a pint and go for the Cuban sandwich, with slow-cooked brisket. Burgers are also top-notch, and they’ve got a solid roasted chicken perfect for cooler nights. \u003cem>50 E. Washington St., Petaluma\u003c/em>, 765-9694.\u003c/p>\n\u003cfigure id=\"attachment_119046\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/graffiti-600x800.jpg\" alt=\"Graffiti, Petaluma\" width=\"600\" height=\"800\" class=\"size-full wp-image-119046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Graffiti, Petaluma \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://graffitipetaluma.com/\">\u003cstrong>Graffiti, Petaluma:\u003c/strong>\u003c/a> Small plates ranging from crab cakes and beet salad to heartier pizzas and burgers make this a popular Petaluma stop. A full bar and a few apps on the outdoor patio are a great way to spend an afternoon watching the river roll by. \u003cem>101 Second St., Petaluma\u003c/em>, 765-4567.\u003c/p>\n\u003cfigure id=\"attachment_119055\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1.jpg\" alt=\"Rustic (Coppola Winery), Geyserville\" width=\"600\" height=\"399\" class=\"size-full wp-image-119055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-520x346.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Rustic (Coppola Winery), Geyserville \u003ccite>(Chad Keig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://francisfordcoppolawinery.com/\">\u003cstrong>Rustic (Coppola Winery), Geyserville:\u003c/strong>\u003c/a> Before we get to the views, it’s important to say that this is Francis Ford Coppola’s Sonoma winery, so expect plenty of movie memorabilia and Hollywood spectacle at this Wine Country destination. What’s so impressive, besides the sweeping views of the Alexander Valley and Coppola’s vast vineyards is that the food is actually very good. It has to be, because Coppola is a frequent visitor to the dining room (we’ve seen him twice). We love the approachable Italian pastas and pizzas, along with “Francis’s Favorites” like Marrakesh Lamb, brick chicken (Chicken Mattone). Don’t miss the chocolate mousse. Seriously. If you’re up for some fun, check out the weekly “A Tavola” where staff perform a “family style” meal with wacky aunts, cousins, Italian moms and plenty of singing, with dishes simply sent to your table. \u003cem>300 Via Archimedes, Geyserville\u003c/em>, 857-1400.\u003c/p>\n\u003cfigure id=\"attachment_119038\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/0540AngeleDay3-1024x691.jpg\" alt=\"Angele, Napa\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Angele, Napa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.angelerestaurant.com/\">\u003cstrong>Angele, Napa:\u003c/strong>\u003c/a> You’ll find some of the prettiest on the Napa riverfront at this classic French brasserie. Grab a table on the patio and toast to la bonne vie. \u003cem>540 Main St., Napa\u003c/em>, (707) 252-8115.\u003c/p>\n\u003cfigure id=\"attachment_119056\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691.jpg\" alt=\"Auberge de Soleil, Rutherford\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Auberge de Soleil, Rutherford \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://aubergedusoleil.aubergeresorts.com/\">\u003cstrong>Auberge de Soleil, Rutherford:\u003c/strong>\u003c/a> It’s not hard imagining yourself in the French countryside, with 360 views of the Napa Valley. The famous outdoor patio is perfect for a sunny brunch date, basking in the afternoon sunshine, mimosa in hand, and the classic Napa scenery around you. \u003cem>180 Rutherford Hill Rd., Rutherford\u003c/em>, 800-348-5406.\u003c/p>\n\u003cfigure id=\"attachment_119053\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691.jpg\" alt=\"Harvest Table, St. Helena\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119053\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Harvest Table, St. Helena \u003ccite>(Paige Green)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://harvesttablenapa.com/\">\u003cstrong>Harvest Table, St. Helena:\u003c/strong>\u003c/a> The cozy covered patio (with luxe sofa seats) overlooks a culinary garden and the Harvest Inn’s charming grounds. Well off the main drag, the property is a quiet refuge from the often-bustling Napa Valley traffic. Though this is a Charlie Palmer spot and can be pretty pricey for dinner, the lunch menu, bar bites and “neighbor” dinners ($36 prix fixe on Sunday, Tuesday and Wednesday) make it an affordable indulgence. One of the prettiest and coziest patios we know. \u003cem>One Main St., St. Helena\u003c/em>, (707) 967-4695.\u003c/p>\n\u003cfigure id=\"attachment_119042\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/brix.jpg\" alt=\"Brix, Napa\" width=\"960\" height=\"640\" class=\"size-full wp-image-119042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Brix, Napa \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://brix.com/\">\u003cstrong>Brix, Napa:\u003c/strong>\u003c/a> Flower and vegetable gardens just off the patio are stunning, making this a popular St. Helena restaurant for visitors. We recommend Sunday brunch buffet to really enjoy the outdoors, with a seafood bar, sourdough walnut pancakes, salads, cheeses and bacon éclairs. \u003cem> 7377 St. Helena Hwy.\u003c/em>, \u003cem>Napa\u003c/em>, 944-2749.\u003c/p>\n\u003cfigure id=\"attachment_119050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/o-2.jpg\" alt=\"Barrel House Tavern, Sausalito\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119050\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Barrel House Tavern, Sausalito\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://barrelhousetavern.com/\">\u003cstrong>Barrel House Tavern, Sausalito:\u003c/strong>\u003c/a> Located in a former ferry terminal, Barrel House has an award-winning restaurant design with panoramic views of Sausalito and the lights of San Francisco across the bay. A modern menu focused on seafood and seasonal Cal-Italian is perfect for a romantic dinner, yet family-friendly (they have an actual soda jerk). \u003cem>660 Bridgeway, Sausalito\u003c/em>, 415-725-9593.\u003c/p>\n\u003cfigure id=\"attachment_119040\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/barbocce-1024x691.jpg\" alt=\"Bar Bocce, Sausalito\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bar Bocce, Sausalito \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://barbocce.com/\">\u003cstrong>Bar Bocce, Sausalito:\u003c/strong>\u003c/a> Start your Friday night with this casual Italian spot right on the water. With tables and seating just steps away from the beach, customers line up for a pizza, roast chicken wings, homemade meatballs, lasagna and of course, sangria. Best seat in the house is round the fire pit. And, as the name implies, there’s a bocce court for everyone to use. \u003cem>1250 Bridgeway, Sausalito\u003c/em>, (415) 331-0555.\u003c/p>\n\u003cfigure id=\"attachment_119048\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/legarage.jpg\" alt=\"Le Garage, Sausalito\" width=\"1000\" height=\"552\" class=\"size-full wp-image-119048\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-160x88.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-800x442.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-768x424.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-960x530.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-240x132.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-375x207.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-520x287.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Le Garage, Sausalito \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.legaragebistrosausalito.com/\">\u003cstrong>Le Garage, Sausalito:\u003c/strong>\u003c/a> A converted auto garage has become a Sausalito destination for authentic French bistro cuisine. Overlooking the Schoonmaker Point Marina, the views are as good as the Croque Madame, Mussels Mariniere and panisse (chickpea fries). \u003cem>85 Liberty Ship Way, Suite 109, Sausalito\u003c/em>, (415) 332-5625.\u003c/p>\n\u003cfigure id=\"attachment_119044\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/farleybar.jpg\" alt=\"Farley Bar, Sausalito\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Farley Bar, Sausalito\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cavallopoint.com/\">\u003cstrong>Farley Bar, Sausalito: \u003c/strong>\u003c/a>You can actually see the Golden Gate Bridge from this luxe little bar on the grounds of Cavallo Point. Tons of cocktails, and a bar menu from Murray Circle’s executive chef, this is a taste of the good life with one of the best views in the Bay Area. \u003cem>601 Murray Circle, Fort Baker, Sausalito\u003c/em>, 415.339.4750.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Guide: The 27 Best Burgers in Sonoma",
"title": "Guide: The 27 Best Burgers in Sonoma",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Just about every menu has a version of America’s favorite food, because we demand it of restaurants from haute to humble. There are burgers topped with fried eggs, kimchi, stinky cheese and tapenades. There are fat burgers, thin burgers, juicy burgers, dry burgers and burgers we don’t even know how to categorize.\u003c/p>\n\u003cp>We’ve tasted dozens of contenders throughout Sonoma County. And we’ve chosen seven favorite bun-patty-bun combinations along with more humble “regular joe” burgers, wacky burgers and even meatless burgers. It was a tough job. You’re welcome.\u003c/p>\n\u003cfigure id=\"attachment_118219\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683.jpg\" alt=\"Tilted Burger, Wishbone, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tilted Burger, Wishbone, Petaluma \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Tilted Burger, Wishbone, Petaluma, $18\u003c/strong>\u003cbr>\nMop-topped Highland Scottish beef raised on chef Miriam Donaldson’s Petaluma ranch is the key ingredient in this must-try Sonoma County burger. Wishbone’s beefy treat includes bacon, cheddar, caramelized onions, mayo and pickles between homemade brioche buns. Comes with fries. A simpler version is served during their daily brunch, featuring just red onion, mayo and mustard ($15). \u003cem>841 Petaluma Blvd. N., Petaluma,\u003c/em> 707-763-2663, \u003ca href=\"http://www.wishbonepetaluma.com/\">\u003cem>wishbonepetaluma.com\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118246\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683.jpg\" alt=\"Shroomaluma, Slamburger, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Shroomaluma, Slamburger, Petaluma \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Shroomaluma, Slamburger, Petaluma, $10.50 \u003c/strong>\u003cbr>\nMaurice Mikel has spent years trying to create the perfect hamburger. Call it something of an obsession for the Jordanian immigrant, who recently opened Petaluma’s Slamburger. Featuring big flavors influenced by the aromatic herbs and spices of his homeland, these are burgers with some serious bite. Our fave, however, is the fungusladen ’Shroomaluma with Cremini mushrooms, lettuce, Swiss cheese, peach barbecue sauce, tomato and house pickles. Don’t miss the Slam Fries ($5), a hearty serving smothered with garlic aioli, red onions and a fried egg. \u003cem>5 Petaluma Blvd. S., Petaluma,\u003c/em> 707-658-1845, \u003ca href=\"http://theslamburger.com/\">\u003cem>theslamburger.com\u003c/em>\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_118247\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683.jpg\" alt=\"Not So Mini Burger, Stark's, Santa Rosa\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Not So Mini Burger, Stark's, Santa Rosa \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Not So Mini Burger, Stark's, Santa Rosa, $6\u003c/strong>\u003cbr>\nHappy hours are legendary at this Railroad Square steakhouse, and not just for the drink specials. This quarter-pounder is made with prime Angus beef topped with fontina cheese, caramelized onions and truffle aioli. The Stark Standard ($15) is a heartier half-pounder with smoked bacon, peppercorn salsa verde and Cambozola ($15), but add-ons include onion rings, a truffled sunny-side-up egg and steak sauce. And if you really want to gild the lily, you can ask for seared foie gras. \u003cem>521 Adams St., Santa Rosa,\u003c/em> 707-546-5100, \u003ca href=\"http://www.starkrestaurants.com/\">\u003cem>starkrestaurants.com\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118226\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683.jpg\" alt=\"Boon Burger, Boon Eat + Drink, Guerneville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Boon Burger, Boon Eat + Drink, Guerneville \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Boon Burger, Boon Eat + Drink, Guerneville, $16\u003c/strong>\u003cbr>\nThis luxe grass-fed burger wows with Fiscalini white Cheddar, arugula and pickled onions on brioche bread — served, natch, with truffled French fries and aioli. We couldn’t not include it, for fear of serious burger-fan repercussions: It’s that well-loved. \u003cem>16248 Main St., Guerneville,\u003c/em> 707-869-0780, \u003ca href=\"http://eatatboon.com/\">\u003cem>eatatboon.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118225\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683.jpg\" alt=\"Tim's Burger, Backyard Restaurant, Forestville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118225\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tim's Burger, Backyard Restaurant, Forestville \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Tim's Burger, Backyard Restaurant, Forestville, $14.50\u003c/strong>\u003cbr>\nChef Daniel Kedan and his wife, Marianna Gardenhire, couldn’t have opened their restaurant in 2012 without the help of Marianna’s dad, Tim. There was a catch, however, to his free labor: He required a daily mocha and a cheeseburger. The couple has improved upon his simple request by zhooshing it up with grass-fed beef, homemade kimchi, a sunny-side-up egg, homemade aioli, pickled onions, locally made cheese and a brioche bun. A favorite West County burger. Bacon optional, onion rings on the side required. \u003cem>6566 Front St., Forestville,\u003c/em> 707-820-8445, \u003cem>backyardforestville.com.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_118227\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683.jpg\" alt=\"Ultimate Burger, Catelli's, Geyserville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ultimate Burger, Catelli's, Geyserville \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Ultimate Burger, Catelli's, Geyserville, $17.50\u003c/strong>\u003cbr>\nIt's about simply prepared food with prime ingredients,\" says co-owner and celebrity chef Domenica Catelli. Her Wine Country burger is a house-ground mix of Kobe beef frisket and sirloin that's best eaten silkily rare and with a minimum of condiments. Required pairing: Truffle fries with chili, Parmesan lemon zest and truffle oil. \u003cem>21047 Geyserville Ave, Geyserville,\u003c/em> 707-857-3471, \u003ca href=\"http://www.mycatellis.com/\">\u003cem>mycatellis.com\u003c/em>.\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118230\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615.jpg\" alt=\"Twisted Horn Ranch Burger, Estero Cafe\" width=\"1024\" height=\"615\" class=\"size-full wp-image-118230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-520x312.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Twisted Horn Ranch Burger, Estero Cafe \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Twisted Horn Ranch Burger, Estero Cafe, Valley Ford, $13\u003c/strong>\u003cbr>\nBeef from grass-fed Longhorn cattle in nearby Bloomfield is the secret ingredient in this third-pound burger. Like everything else here, the ingredients are obsessively local, so chances are you've driven past the farms where much of your meal has come from. What we love best? A side of fries cooked in pork lard. \u003cem>14450 Highway 1, Valley Ford,\u003c/em> 707-876-3333, \u003ca href=\"https://www.facebook.com/EsteroCafe/\">\u003cem>facebook.com/esterocafe.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118229\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/EDKBURGER-1024x683.jpg\" alt=\"Edk Burger, El Dorado Hotel and Kitchen, Sonoma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Edk Burger, El Dorado Hotel and Kitchen, Sonoma \u003ccite>(Brian Montanez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Edk Burger, El Dorado Hotel and Kitchen, Sonoma, $14\u003c/strong>\u003cbr>\nThis beefy behemoth of a burger is about as simple as it gets, but it’s worth checking out, especially if you can sit outside on the patio while contemplating its angus awesomeness, $14 (extra for cheese or bacon). \u003cem>405 First St. W., Sonoma,\u003c/em> 707-9963030, \u003ca href=\"http://www.eldoradosonoma.com/\">\u003cem>eldoradosonoma.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118244\" class=\"wp-caption aligncenter\" style=\"max-width: 812px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/REELBURGER-1-812x800.jpg\" alt=\"Reel Burger, The Reel Fish Shop & Grill, Sonoma\" width=\"812\" height=\"800\" class=\"size-full wp-image-118244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800.jpg 812w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-160x158.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-800x788.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-768x757.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-240x236.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-375x369.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-520x512.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-96x96.jpg 96w\" sizes=\"(max-width: 812px) 100vw, 812px\">\u003cfigcaption class=\"wp-caption-text\">Reel Burger, The Reel Fish Shop & Grill, Sonoma \u003ccite>(Hillary Terashima)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Reel Burger, The Reel Fish Shop & Grill, Sonoma, $14\u003c/strong>\u003cbr>\nThough seafood is a specialty at this new Sonoma dining spot, don’t overlook their burger. The basket ($14) includes a hearty Sonoma Mountain beef, Havarti cheese and bacon marmalade burger with their signature fries. \u003cem>401 Grove St., Sonoma,\u003c/em> 707-343-0044, \u003ca href=\"https://www.thereelfishshop.com/\">\u003cem>thereelfishshop.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118232\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HBG_BURGER_HI.jpg\" alt=\"Hbg Burger, Healdsburg Bar & Grill, Healdsburg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-118232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hbg Burger, Healdsburg Bar & Grill, Healdsburg \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Hbg Burger, Healdsburg Bar & Grill, Healdsburg, $10.50\u003c/strong>\u003cbr>\nCo-owned by “Top Chef Masters” star Douglas Keane, the understated HBG elevates simple diner food to Michelin standards, most notably their freshly ground Angus beef patty with Sonoma Brinery pickles, Costeaux Bakery buns and garlic aioli on the side. All the burgers are cooked medium unless otherwise requested, and at $10.50 they’re something of a steal in Beverly Healdsburg. \u003cem>245 Healdsburg Ave., Healdsburg,\u003c/em> 707-433-3333, \u003ca href=\"http://healdsburgbarandgrill.com/\">\u003cem>healdsburgbarandgrill.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118242\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768.jpg\" alt=\"Double Cheeseburger, Pullman Kitchen, Santa Rosa\" width=\"1024\" height=\"768\" class=\"size-full wp-image-118242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Double Cheeseburger, Pullman Kitchen, Santa Rosa \u003ccite>( Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Double Cheeseburger, Pullman Kitchen, Santa Rosa, $15\u003c/strong>\u003cbr>\nWe love this beefy double stack, with the addition of bacon. Juicy, moist and solidly built, it’s a high-end ode to the In-N-Out classic. What takes this one over the top? California-style poutine ordered on the side: crispy fries with chicken gravy, Parmesan and plenty of pepper. \u003cem>205 Fifth St., Santa Rosa,\u003c/em> 707-5454300, \u003ca href=\"http://www.thepullmankitchensr.com/\">\u003cem>thepullmankitchensr.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118235\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798.jpg\" alt=\"The Burger, Jackson’s Bar and Oven, Santa Rosa, $14\" width=\"1024\" height=\"798\" class=\"size-full wp-image-118235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-160x125.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-800x623.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-768x599.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-1020x795.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-960x748.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-240x187.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-375x292.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-520x405.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Burger, Jackson’s Bar and Oven, Santa Rosa, $14 \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: The Burger, Jackson’s Bar and Oven, Santa Rosa, $14\u003c/strong>\u003cbr>\nPerfectly cooked and always flavorful, Jackson’s burger is a solid go-to, just as good plain as it is tarted up with Point Reyes Blue, caramelized onions, jalapeños and mushrooms. Maybe it’s also because chef Josh Silvers takes his French fries so very, very seriously that we consistently find ourselves at the Jackson's table. Or is that just the lemon aioli talking? \u003cem>135 Fourth St., Santa Rosa,\u003c/em> 707-5456900, \u003ca href=\"http://jacksonsbarandoven.com/\">\u003cem>jacksonsbarandoven.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118241\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605.jpg\" alt=\"Cheeseburger, Piner Cafe, Santa Rosa\" width=\"1024\" height=\"605\" class=\"size-full wp-image-118241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-768x454.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-1020x603.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-960x567.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-375x222.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-520x307.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseburger, Piner Cafe, Santa Rosa \u003ccite>(Piner Cafe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Cheeseburger, Piner Cafe, Santa Rosa, $9.85\u003c/strong>\u003cbr>\nThere are at least 16 burger variations on the menu at this casual diner, from simple cheeseburgers to an open-faced chili burger. The former owner of Sequoia burger knows her beef, and fans of these old-school burgers know Piner’s are some of the very best. \u003cem>975 Piner Road, Santa Rosa,\u003c/em> 707-575-0165, \u003ca href=\"http://pinercafe.com/\">\u003cem>pinercafe.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118245\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SEQUOIABURGER_FB.jpg\" alt=\"Sequoia Burger, Sequoia Burger, Sebastopol\" width=\"960\" height=\"720\" class=\"size-full wp-image-118245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Sequoia Burger, Sequoia Burger, Sebastopol \u003ccite>(Sequoia Burger/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Sequoia Burger, Sequoia Burger, Sebastopol, $5.75\u003c/strong>\u003cbr>\nThis divey walk-up shack has been around as long as anyone can remember, and their burgers have been pretty much the same as long as anyone can remember. Thin patties made to order, ridiculously huge portions of fries and onion rings, straight-up sesame seed buns, and real-deal shakes. Picnic tables outside. \u003cem>1382 Gravenstein Highway S., Sebastopol,\u003c/em> 707-829-7543, \u003ca href=\"http://www.sequoiaburger.com/\">\u003cem>sequoiaburger.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118251\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772.jpg\" alt=\"Smash Burger, The Wurst Restaurant, Healdsburg\" width=\"1024\" height=\"772\" class=\"size-full wp-image-118251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-768x579.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-1020x769.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-960x724.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-520x392.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Smash Burger, The Wurst Restaurant, Healdsburg \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Smash Burger, The Wurst Restaurant, Healdsburg, $8.75\u003c/strong>\u003cbr>\nThough they’re passionate about sausage, Wurst’s burgers always get top billing in Healdsburg. Our favorite, however, is the exceedingly simple half-pounder with grilled onions, sharp Cheddar, pickles and a slather of lemon pepper tarragon sauce. Fries come separately but are required eating, as is the restaurant’s frozen custard. \u003cem>22 Matheson St., Healdsburg,\u003c/em> 707-395-0214, \u003ca href=\"http://wurstrestaurant.com/\">\u003cem>wurstrestaurant.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118239\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800.jpg\" alt=\"Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa\" width=\"800\" height=\"800\" class=\"size-full wp-image-118239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa \u003ccite>(Ozzie's Grill/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa, $11.95\u003c/strong>\u003cbr>\nA kitchen sink of a meal with two patties, bacon, pepper jack and Cheddar cheeses, jalapeños, avocado and onions — all on a sesame seed bun. You know you’re in the presence of an epic burger when your hungry teenager gives up in defeat halfway through. Clue two: You can’t open your mouth wide enough to stuff in the doublepatty behemoth before you. This no-frills burger spot is a favorite of nearby high school students and families, so you’ll likely find plenty of giggling teens crowded around the tables. \u003cem>799 Montecito Center, Santa Rosa,\u003c/em> 707-538-0775, \u003ca href=\"http://www.ozziesgrill.com/\">\u003cem>ozziesgrill.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118236\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800.jpg\" alt=\"I Love Animals Burger, KC’s American Kitchen\" width=\"800\" height=\"800\" class=\"size-full wp-image-118236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">I Love Animals Burger, KC’s American Kitchen \u003ccite>(Kathy Culley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: I Love Animals Burger, KC’s American Kitchen, $15.50\u003c/strong>\u003cbr>\nAn ode to creatures that taste delicious, this barnyard bonanza includes a half-pound flamebroiled burger with bacon and cheddar, BBQ pulled pork and a chicken strip. \u003cem>9501 DuVander Lane, Windsor Town Green, Windsor,\u003c/em> 707-838-7800, \u003ca href=\"http://kcsamericankitchen.com/\">\u003cem>kcsamericankitchen.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118240\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685.jpg\" alt=\"Don Chava Burger, Picazo Cafe, Sonoma\" width=\"1024\" height=\"685\" class=\"size-full wp-image-118240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-520x348.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Don Chava Burger, Picazo Cafe, Sonoma \u003ccite>(Picazo Cafe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Don Chava Burger, Picazo Cafe, Sonoma, $12\u003c/strong>\u003cbr>\nTownies know exactly where to find the best burger, and this well-hidden little gem of a restaurant has gotten their vote as Sonoma’s top burger spot for several years. The Don Chava, named for the owner’s dad, piles it on with local grass-fed beef, pulled pork, barbecue sauce, pepper jack, jalapeño, pickled red onion and spicy Picazo sauce. \u003cem>19100 Arnold Drive, Sonoma,\u003c/em> 707-931-4377, \u003ca href=\"http://www.picazocafe.com/\">\u003cem>picazocafe.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118233\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768.jpg\" alt=\"Pork Belly Burger, Hey Misstir, Santa Rosa\" width=\"1024\" height=\"768\" class=\"size-full wp-image-118233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pork Belly Burger, Hey Misstir, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Pork Belly Burger, Hey Misstir, Santa Rosa, $13.50\u003c/strong>\u003cbr>\nThe burgers at Santa Rosa’s Hey Misstir Bar & Grill are intimidating, even to an experienced eater. It’s not just the sheer size of these towering beefscrapers, but the carnivorous radicalism of a poultry, pork and beef ménage à trois under a single bun. Broken down layer by layer: Toasted Franco-American bun, mayo, fried egg, bacon, pork-belly stuffed hamburger, requisite vegetables, toasted bun. With a side of buffalo wing sauce-slathered fries (topped of course with blue cheese crumbles), it’s a cardiac nightmare — so bring an army to help you eat it. \u003cem>52 Mission Circle, Suite 111, Santa Rosa, 707-978-2395,\u003c/em> \u003ca href=\"https://www.facebook.com/heymisstir\">\u003cem>facebook.com/heymisstir\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118248\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742.jpg\" alt=\"Lahaina Burger, Superburger, Santa Rosa, Windsor, Cotati, $10\" width=\"1024\" height=\"742\" class=\"size-full wp-image-118248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-800x580.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-768x557.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-1020x739.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-960x696.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-520x377.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Regular Burger (not the Lahaina Burger), Superburger, Santa Rosa, Windsor, Cotati, $10\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Lahaina Burger, Superburger, Santa Rosa, Windsor, Cotati, $10\u003c/strong>\u003cbr>\nNot much has changed at Santa Rosa’s original Superburger since its opening more than 30 years ago. Its tried-and-true formula was simple: honest burgers, fries and onion rings served up in red plastic baskets around an old-school lunch counter. The burgers are still fried up to order, but we like one of the restaurant’s new-school burgers, served with a charbroiled pineapple slice, ham and teriyaki glaze. You just know a burger’s gonna be good when the counter sports rolls of paper towels rather than napkins. \u003cem>1501 Fourth St., Santa Rosa,\u003c/em> 707-5464016, \u003cem>9238 Old Redwood Highway, Windsor,\u003c/em> 707-620-0745, and \u003cem>7981 Old Redwood Highway, Cotati,\u003c/em> 707-6659790, \u003ca href=\"http://www.originalsuperburger.com/\">\u003cem>originalsuperburger.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118234\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731.jpg\" alt=\"Patty Melt, Starting from Scratch Cafe, Santa Rosa\" width=\"1024\" height=\"731\" class=\"size-full wp-image-118234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-960x685.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-520x371.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Patty Melt, Starting from Scratch Cafe, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Patty Melt, Starting from Scratch Cafe, Santa Rosa, $16\u003c/strong>\u003cbr>\nInside the posh new AgCredit complex near the Sonoma County Airport, longtime caterers Greg and Tammy Long have crated the ultimate melt with grass-fed beef, bacon, avocado, caramelized onions, Havarti cheese and sriracha aioli. The portions are truly massive, and like most caterers, Greg and Tammy let the food do the talking rather than their egos, making for truly delicious, uncomplicated dishes. \u003cem>400 Aviation Blvd., Santa Rosa,\u003c/em> 707-843-3829, \u003ca href=\"http://www.startingfromscratch.biz/\">\u003cem>startingfromscratch.biz.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118238\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/mooben2-1-800x800.jpg\" alt=\"Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma\" width=\"800\" height=\"800\" class=\"size-full wp-image-118238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma \u003ccite>(Mike's at the Crossroads/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma, $13\u003c/strong>\u003cbr>\nIn the annals of Sonoma County hamburger history, Mike’s holds a special place in almost everyone’s heart. The original owner, Mike Condrin, set up at the Petaluma Livestock Auction Yard in the early 1990s with his own quirky set of rules (he wouldn’t serve fries and it was an extra nickel to order your burger without cheese). But the burgers were excellent, and Mike was a legend. Ownership changed a while back when Mike retired, but all of his favorite burgers are still on the menu, including this take on a Reuben. It’s got all the usual fixings: corned beef, Swiss cheese, Thousand Island dressing) piled on a burger. Plus, they’re serving fries now. \u003cem>840 Petaluma Blvd. N., Petaluma,\u003c/em> 707-778-8222, and \u003cem>7665 Old Redwood Highway, Cotati,\u003c/em> 707-665-9999, \u003ca href=\"http://mikesatthecrossroads.com/\">\u003cem>mikesatthecrossroads.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118228\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683.jpg\" alt=\"Vegan Barbecue Burger, The Drawing Board, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118228\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Barbecue Burger, The Drawing Board, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Vegan Barbecue Burger, The Drawing Board, Petaluma, $15\u003c/strong>\u003cbr>\nThis barbecue black bean veggie burger is served with caramelized onions, house-made cashew cream cheese and sprouts on a long-fermented sourdough bun from Revolution Bread. Available on Wednesday nights along with a different drink special each week. \u003cem>190 Kentucky St., Petaluma,\u003c/em> 707-774-6689, \u003ca href=\"https://www.tdbpetaluma.com/\">\u003cem>tdbpetaluma.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118249\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/tikkasburger-1024x704.jpg\" alt=\"Tiki Burger, Bibi’s Burger Bar, Santa Rosa\" width=\"1024\" height=\"704\" class=\"size-full wp-image-118249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-1020x701.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tiki Burger, Bibi’s Burger Bar, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Tiki Burger, Bibi’s Burger Bar, Santa Rosa, $11\u003c/strong>\u003cbr>\nThe vegetarian potato Tiki Burger is topped with tamarind sauce, chili cilantro chutney, red onion, lettuce and tomato. Comes with fries. \u003cem>630 Third St., Santa Rosa,\u003c/em> 707-523-1400, \u003ca href=\"http://www.bibisburgerbar.com/\">\u003cem>bibisburgerbar.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118243\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800.jpg\" alt=\"Quinoa Burger, Red Grape, Sonoma\" width=\"800\" height=\"800\" class=\"size-full wp-image-118243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Quinoa Burger, Red Grape, Sonoma \u003ccite>(Red Grape/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Quinoa Burger, Red Grape, Sonoma, $12\u003c/strong>\u003cbr>\nThis house-made veggie burger gets its heft from quinoa, but for vegetarians, a slather of tasty Gruyère, mustard aioli and a brioche bun take it to the next level. Though the Grape is one of Sonoma’s favorite pizza spots, this unlikely addition to the menu is a favorite. \u003cem>529 First St. W., Sonoma,\u003c/em> 707-996-4103, \u003ca href=\"http://theredgrape.com/\">\u003cem>theredgrape.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118231\" class=\"wp-caption aligncenter\" style=\"max-width: 884px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/gaiasgarden-1-884x800.jpg\" alt=\"Bella Burger, Gaia’s Garden, Santa Rosa\" width=\"884\" height=\"800\" class=\"size-full wp-image-118231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800.jpg 884w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-160x145.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-800x724.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-768x695.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-240x217.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-375x339.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-520x471.jpg 520w\" sizes=\"(max-width: 884px) 100vw, 884px\">\u003cfigcaption class=\"wp-caption-text\">Bella Burger, Gaia’s Garden, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Bella Burger, Gaia’s Garden, Santa Rosa, $10.95\u003c/strong>\u003cbr>\nA perfectly seasoned, grilled portobello mushroom with pesto aioli, a smidge of garlic, lettuce, tomato and grilled onion served on a house-made vegan bun with a pickle spear. Substituting tempeh instead of portobello runs $11.95. \u003cem>1899 Mendocino Ave., Santa Rosa\u003c/em>, 707-544-2491, \u003ca href=\"http://www.gaiasgardenonline.com/\">\u003cem>gaiasgardenonline.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118237\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/LIFE_779437.jpg\" alt=\"Vegan Bohemian Burger, Barley & Hops, Occidental\" width=\"800\" height=\"534\" class=\"size-full wp-image-118237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Bohemian Burger, Barley & Hops, Occidental \u003ccite>(Erik Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Vegan Bohemian Burger, Barley & Hops, Occidental, $13\u003c/strong>\u003cbr>\nStart with a patty of lentils, brown rice, barley, ground oats, carrot and onion and build your own burger with a wide variety of options. Gluten-free buns available for $1 extra. \u003cem>3688 Bohemian Highway, Occidental,\u003c/em> 707-874-9037, \u003ca href=\"https://www.facebook.com/barleyandhops/\">\u003cem>facebook.com/barleyandhops.\u003c/em>\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-burgers-sonoma-county/\">Sonomamag.com\u003c/a>\u003c/em>\u003c/p>\n\n",
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"excerpt": "Sonoma Magazine tasted dozens of contenders throughout Sonoma County. And they’ve chosen seven favorite bun-patty-bun combinations along with more humble “regular joe” burgers, wacky burgers and even meatless burgers. It was a tough job. You’re welcome.",
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"description": "Sonoma Magazine tasted dozens of contenders throughout Sonoma County. And they’ve chosen seven favorite bun-patty-bun combinations along with more humble “regular joe” burgers, wacky burgers and even meatless burgers. It was a tough job. You’re welcome.",
"title": "Guide: The 27 Best Burgers in Sonoma | KQED",
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"headline": "Guide: The 27 Best Burgers in Sonoma",
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"nprByline": "\u003ca href=\"http://www.sonomamag.com/\">Heather Irwin, Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just about every menu has a version of America’s favorite food, because we demand it of restaurants from haute to humble. There are burgers topped with fried eggs, kimchi, stinky cheese and tapenades. There are fat burgers, thin burgers, juicy burgers, dry burgers and burgers we don’t even know how to categorize.\u003c/p>\n\u003cp>We’ve tasted dozens of contenders throughout Sonoma County. And we’ve chosen seven favorite bun-patty-bun combinations along with more humble “regular joe” burgers, wacky burgers and even meatless burgers. It was a tough job. You’re welcome.\u003c/p>\n\u003cfigure id=\"attachment_118219\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683.jpg\" alt=\"Tilted Burger, Wishbone, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tilted Burger, Wishbone, Petaluma \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Tilted Burger, Wishbone, Petaluma, $18\u003c/strong>\u003cbr>\nMop-topped Highland Scottish beef raised on chef Miriam Donaldson’s Petaluma ranch is the key ingredient in this must-try Sonoma County burger. Wishbone’s beefy treat includes bacon, cheddar, caramelized onions, mayo and pickles between homemade brioche buns. Comes with fries. A simpler version is served during their daily brunch, featuring just red onion, mayo and mustard ($15). \u003cem>841 Petaluma Blvd. N., Petaluma,\u003c/em> 707-763-2663, \u003ca href=\"http://www.wishbonepetaluma.com/\">\u003cem>wishbonepetaluma.com\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118246\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683.jpg\" alt=\"Shroomaluma, Slamburger, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Shroomaluma, Slamburger, Petaluma \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Shroomaluma, Slamburger, Petaluma, $10.50 \u003c/strong>\u003cbr>\nMaurice Mikel has spent years trying to create the perfect hamburger. Call it something of an obsession for the Jordanian immigrant, who recently opened Petaluma’s Slamburger. Featuring big flavors influenced by the aromatic herbs and spices of his homeland, these are burgers with some serious bite. Our fave, however, is the fungusladen ’Shroomaluma with Cremini mushrooms, lettuce, Swiss cheese, peach barbecue sauce, tomato and house pickles. Don’t miss the Slam Fries ($5), a hearty serving smothered with garlic aioli, red onions and a fried egg. \u003cem>5 Petaluma Blvd. S., Petaluma,\u003c/em> 707-658-1845, \u003ca href=\"http://theslamburger.com/\">\u003cem>theslamburger.com\u003c/em>\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_118247\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683.jpg\" alt=\"Not So Mini Burger, Stark's, Santa Rosa\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Not So Mini Burger, Stark's, Santa Rosa \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Not So Mini Burger, Stark's, Santa Rosa, $6\u003c/strong>\u003cbr>\nHappy hours are legendary at this Railroad Square steakhouse, and not just for the drink specials. This quarter-pounder is made with prime Angus beef topped with fontina cheese, caramelized onions and truffle aioli. The Stark Standard ($15) is a heartier half-pounder with smoked bacon, peppercorn salsa verde and Cambozola ($15), but add-ons include onion rings, a truffled sunny-side-up egg and steak sauce. And if you really want to gild the lily, you can ask for seared foie gras. \u003cem>521 Adams St., Santa Rosa,\u003c/em> 707-546-5100, \u003ca href=\"http://www.starkrestaurants.com/\">\u003cem>starkrestaurants.com\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118226\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683.jpg\" alt=\"Boon Burger, Boon Eat + Drink, Guerneville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Boon Burger, Boon Eat + Drink, Guerneville \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Boon Burger, Boon Eat + Drink, Guerneville, $16\u003c/strong>\u003cbr>\nThis luxe grass-fed burger wows with Fiscalini white Cheddar, arugula and pickled onions on brioche bread — served, natch, with truffled French fries and aioli. We couldn’t not include it, for fear of serious burger-fan repercussions: It’s that well-loved. \u003cem>16248 Main St., Guerneville,\u003c/em> 707-869-0780, \u003ca href=\"http://eatatboon.com/\">\u003cem>eatatboon.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118225\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683.jpg\" alt=\"Tim's Burger, Backyard Restaurant, Forestville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118225\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tim's Burger, Backyard Restaurant, Forestville \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Tim's Burger, Backyard Restaurant, Forestville, $14.50\u003c/strong>\u003cbr>\nChef Daniel Kedan and his wife, Marianna Gardenhire, couldn’t have opened their restaurant in 2012 without the help of Marianna’s dad, Tim. There was a catch, however, to his free labor: He required a daily mocha and a cheeseburger. The couple has improved upon his simple request by zhooshing it up with grass-fed beef, homemade kimchi, a sunny-side-up egg, homemade aioli, pickled onions, locally made cheese and a brioche bun. A favorite West County burger. Bacon optional, onion rings on the side required. \u003cem>6566 Front St., Forestville,\u003c/em> 707-820-8445, \u003cem>backyardforestville.com.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_118227\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683.jpg\" alt=\"Ultimate Burger, Catelli's, Geyserville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ultimate Burger, Catelli's, Geyserville \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Ultimate Burger, Catelli's, Geyserville, $17.50\u003c/strong>\u003cbr>\nIt's about simply prepared food with prime ingredients,\" says co-owner and celebrity chef Domenica Catelli. Her Wine Country burger is a house-ground mix of Kobe beef frisket and sirloin that's best eaten silkily rare and with a minimum of condiments. Required pairing: Truffle fries with chili, Parmesan lemon zest and truffle oil. \u003cem>21047 Geyserville Ave, Geyserville,\u003c/em> 707-857-3471, \u003ca href=\"http://www.mycatellis.com/\">\u003cem>mycatellis.com\u003c/em>.\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118230\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615.jpg\" alt=\"Twisted Horn Ranch Burger, Estero Cafe\" width=\"1024\" height=\"615\" class=\"size-full wp-image-118230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-520x312.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Twisted Horn Ranch Burger, Estero Cafe \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Twisted Horn Ranch Burger, Estero Cafe, Valley Ford, $13\u003c/strong>\u003cbr>\nBeef from grass-fed Longhorn cattle in nearby Bloomfield is the secret ingredient in this third-pound burger. Like everything else here, the ingredients are obsessively local, so chances are you've driven past the farms where much of your meal has come from. What we love best? A side of fries cooked in pork lard. \u003cem>14450 Highway 1, Valley Ford,\u003c/em> 707-876-3333, \u003ca href=\"https://www.facebook.com/EsteroCafe/\">\u003cem>facebook.com/esterocafe.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118229\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/EDKBURGER-1024x683.jpg\" alt=\"Edk Burger, El Dorado Hotel and Kitchen, Sonoma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Edk Burger, El Dorado Hotel and Kitchen, Sonoma \u003ccite>(Brian Montanez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Edk Burger, El Dorado Hotel and Kitchen, Sonoma, $14\u003c/strong>\u003cbr>\nThis beefy behemoth of a burger is about as simple as it gets, but it’s worth checking out, especially if you can sit outside on the patio while contemplating its angus awesomeness, $14 (extra for cheese or bacon). \u003cem>405 First St. W., Sonoma,\u003c/em> 707-9963030, \u003ca href=\"http://www.eldoradosonoma.com/\">\u003cem>eldoradosonoma.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118244\" class=\"wp-caption aligncenter\" style=\"max-width: 812px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/REELBURGER-1-812x800.jpg\" alt=\"Reel Burger, The Reel Fish Shop & Grill, Sonoma\" width=\"812\" height=\"800\" class=\"size-full wp-image-118244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800.jpg 812w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-160x158.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-800x788.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-768x757.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-240x236.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-375x369.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-520x512.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-96x96.jpg 96w\" sizes=\"(max-width: 812px) 100vw, 812px\">\u003cfigcaption class=\"wp-caption-text\">Reel Burger, The Reel Fish Shop & Grill, Sonoma \u003ccite>(Hillary Terashima)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Reel Burger, The Reel Fish Shop & Grill, Sonoma, $14\u003c/strong>\u003cbr>\nThough seafood is a specialty at this new Sonoma dining spot, don’t overlook their burger. The basket ($14) includes a hearty Sonoma Mountain beef, Havarti cheese and bacon marmalade burger with their signature fries. \u003cem>401 Grove St., Sonoma,\u003c/em> 707-343-0044, \u003ca href=\"https://www.thereelfishshop.com/\">\u003cem>thereelfishshop.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118232\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HBG_BURGER_HI.jpg\" alt=\"Hbg Burger, Healdsburg Bar & Grill, Healdsburg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-118232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hbg Burger, Healdsburg Bar & Grill, Healdsburg \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Hbg Burger, Healdsburg Bar & Grill, Healdsburg, $10.50\u003c/strong>\u003cbr>\nCo-owned by “Top Chef Masters” star Douglas Keane, the understated HBG elevates simple diner food to Michelin standards, most notably their freshly ground Angus beef patty with Sonoma Brinery pickles, Costeaux Bakery buns and garlic aioli on the side. All the burgers are cooked medium unless otherwise requested, and at $10.50 they’re something of a steal in Beverly Healdsburg. \u003cem>245 Healdsburg Ave., Healdsburg,\u003c/em> 707-433-3333, \u003ca href=\"http://healdsburgbarandgrill.com/\">\u003cem>healdsburgbarandgrill.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118242\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768.jpg\" alt=\"Double Cheeseburger, Pullman Kitchen, Santa Rosa\" width=\"1024\" height=\"768\" class=\"size-full wp-image-118242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Double Cheeseburger, Pullman Kitchen, Santa Rosa \u003ccite>( Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Double Cheeseburger, Pullman Kitchen, Santa Rosa, $15\u003c/strong>\u003cbr>\nWe love this beefy double stack, with the addition of bacon. Juicy, moist and solidly built, it’s a high-end ode to the In-N-Out classic. What takes this one over the top? California-style poutine ordered on the side: crispy fries with chicken gravy, Parmesan and plenty of pepper. \u003cem>205 Fifth St., Santa Rosa,\u003c/em> 707-5454300, \u003ca href=\"http://www.thepullmankitchensr.com/\">\u003cem>thepullmankitchensr.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118235\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798.jpg\" alt=\"The Burger, Jackson’s Bar and Oven, Santa Rosa, $14\" width=\"1024\" height=\"798\" class=\"size-full wp-image-118235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-160x125.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-800x623.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-768x599.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-1020x795.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-960x748.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-240x187.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-375x292.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-520x405.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Burger, Jackson’s Bar and Oven, Santa Rosa, $14 \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: The Burger, Jackson’s Bar and Oven, Santa Rosa, $14\u003c/strong>\u003cbr>\nPerfectly cooked and always flavorful, Jackson’s burger is a solid go-to, just as good plain as it is tarted up with Point Reyes Blue, caramelized onions, jalapeños and mushrooms. Maybe it’s also because chef Josh Silvers takes his French fries so very, very seriously that we consistently find ourselves at the Jackson's table. Or is that just the lemon aioli talking? \u003cem>135 Fourth St., Santa Rosa,\u003c/em> 707-5456900, \u003ca href=\"http://jacksonsbarandoven.com/\">\u003cem>jacksonsbarandoven.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118241\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605.jpg\" alt=\"Cheeseburger, Piner Cafe, Santa Rosa\" width=\"1024\" height=\"605\" class=\"size-full wp-image-118241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-768x454.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-1020x603.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-960x567.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-375x222.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-520x307.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseburger, Piner Cafe, Santa Rosa \u003ccite>(Piner Cafe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Cheeseburger, Piner Cafe, Santa Rosa, $9.85\u003c/strong>\u003cbr>\nThere are at least 16 burger variations on the menu at this casual diner, from simple cheeseburgers to an open-faced chili burger. The former owner of Sequoia burger knows her beef, and fans of these old-school burgers know Piner’s are some of the very best. \u003cem>975 Piner Road, Santa Rosa,\u003c/em> 707-575-0165, \u003ca href=\"http://pinercafe.com/\">\u003cem>pinercafe.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118245\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SEQUOIABURGER_FB.jpg\" alt=\"Sequoia Burger, Sequoia Burger, Sebastopol\" width=\"960\" height=\"720\" class=\"size-full wp-image-118245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Sequoia Burger, Sequoia Burger, Sebastopol \u003ccite>(Sequoia Burger/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Sequoia Burger, Sequoia Burger, Sebastopol, $5.75\u003c/strong>\u003cbr>\nThis divey walk-up shack has been around as long as anyone can remember, and their burgers have been pretty much the same as long as anyone can remember. Thin patties made to order, ridiculously huge portions of fries and onion rings, straight-up sesame seed buns, and real-deal shakes. Picnic tables outside. \u003cem>1382 Gravenstein Highway S., Sebastopol,\u003c/em> 707-829-7543, \u003ca href=\"http://www.sequoiaburger.com/\">\u003cem>sequoiaburger.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118251\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772.jpg\" alt=\"Smash Burger, The Wurst Restaurant, Healdsburg\" width=\"1024\" height=\"772\" class=\"size-full wp-image-118251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-768x579.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-1020x769.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-960x724.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-520x392.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Smash Burger, The Wurst Restaurant, Healdsburg \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Smash Burger, The Wurst Restaurant, Healdsburg, $8.75\u003c/strong>\u003cbr>\nThough they’re passionate about sausage, Wurst’s burgers always get top billing in Healdsburg. Our favorite, however, is the exceedingly simple half-pounder with grilled onions, sharp Cheddar, pickles and a slather of lemon pepper tarragon sauce. Fries come separately but are required eating, as is the restaurant’s frozen custard. \u003cem>22 Matheson St., Healdsburg,\u003c/em> 707-395-0214, \u003ca href=\"http://wurstrestaurant.com/\">\u003cem>wurstrestaurant.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118239\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800.jpg\" alt=\"Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa\" width=\"800\" height=\"800\" class=\"size-full wp-image-118239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa \u003ccite>(Ozzie's Grill/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa, $11.95\u003c/strong>\u003cbr>\nA kitchen sink of a meal with two patties, bacon, pepper jack and Cheddar cheeses, jalapeños, avocado and onions — all on a sesame seed bun. You know you’re in the presence of an epic burger when your hungry teenager gives up in defeat halfway through. Clue two: You can’t open your mouth wide enough to stuff in the doublepatty behemoth before you. This no-frills burger spot is a favorite of nearby high school students and families, so you’ll likely find plenty of giggling teens crowded around the tables. \u003cem>799 Montecito Center, Santa Rosa,\u003c/em> 707-538-0775, \u003ca href=\"http://www.ozziesgrill.com/\">\u003cem>ozziesgrill.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118236\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800.jpg\" alt=\"I Love Animals Burger, KC’s American Kitchen\" width=\"800\" height=\"800\" class=\"size-full wp-image-118236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">I Love Animals Burger, KC’s American Kitchen \u003ccite>(Kathy Culley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: I Love Animals Burger, KC’s American Kitchen, $15.50\u003c/strong>\u003cbr>\nAn ode to creatures that taste delicious, this barnyard bonanza includes a half-pound flamebroiled burger with bacon and cheddar, BBQ pulled pork and a chicken strip. \u003cem>9501 DuVander Lane, Windsor Town Green, Windsor,\u003c/em> 707-838-7800, \u003ca href=\"http://kcsamericankitchen.com/\">\u003cem>kcsamericankitchen.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118240\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685.jpg\" alt=\"Don Chava Burger, Picazo Cafe, Sonoma\" width=\"1024\" height=\"685\" class=\"size-full wp-image-118240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-520x348.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Don Chava Burger, Picazo Cafe, Sonoma \u003ccite>(Picazo Cafe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Don Chava Burger, Picazo Cafe, Sonoma, $12\u003c/strong>\u003cbr>\nTownies know exactly where to find the best burger, and this well-hidden little gem of a restaurant has gotten their vote as Sonoma’s top burger spot for several years. The Don Chava, named for the owner’s dad, piles it on with local grass-fed beef, pulled pork, barbecue sauce, pepper jack, jalapeño, pickled red onion and spicy Picazo sauce. \u003cem>19100 Arnold Drive, Sonoma,\u003c/em> 707-931-4377, \u003ca href=\"http://www.picazocafe.com/\">\u003cem>picazocafe.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118233\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768.jpg\" alt=\"Pork Belly Burger, Hey Misstir, Santa Rosa\" width=\"1024\" height=\"768\" class=\"size-full wp-image-118233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pork Belly Burger, Hey Misstir, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Pork Belly Burger, Hey Misstir, Santa Rosa, $13.50\u003c/strong>\u003cbr>\nThe burgers at Santa Rosa’s Hey Misstir Bar & Grill are intimidating, even to an experienced eater. It’s not just the sheer size of these towering beefscrapers, but the carnivorous radicalism of a poultry, pork and beef ménage à trois under a single bun. Broken down layer by layer: Toasted Franco-American bun, mayo, fried egg, bacon, pork-belly stuffed hamburger, requisite vegetables, toasted bun. With a side of buffalo wing sauce-slathered fries (topped of course with blue cheese crumbles), it’s a cardiac nightmare — so bring an army to help you eat it. \u003cem>52 Mission Circle, Suite 111, Santa Rosa, 707-978-2395,\u003c/em> \u003ca href=\"https://www.facebook.com/heymisstir\">\u003cem>facebook.com/heymisstir\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118248\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742.jpg\" alt=\"Lahaina Burger, Superburger, Santa Rosa, Windsor, Cotati, $10\" width=\"1024\" height=\"742\" class=\"size-full wp-image-118248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-800x580.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-768x557.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-1020x739.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-960x696.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-520x377.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Regular Burger (not the Lahaina Burger), Superburger, Santa Rosa, Windsor, Cotati, $10\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Lahaina Burger, Superburger, Santa Rosa, Windsor, Cotati, $10\u003c/strong>\u003cbr>\nNot much has changed at Santa Rosa’s original Superburger since its opening more than 30 years ago. Its tried-and-true formula was simple: honest burgers, fries and onion rings served up in red plastic baskets around an old-school lunch counter. The burgers are still fried up to order, but we like one of the restaurant’s new-school burgers, served with a charbroiled pineapple slice, ham and teriyaki glaze. You just know a burger’s gonna be good when the counter sports rolls of paper towels rather than napkins. \u003cem>1501 Fourth St., Santa Rosa,\u003c/em> 707-5464016, \u003cem>9238 Old Redwood Highway, Windsor,\u003c/em> 707-620-0745, and \u003cem>7981 Old Redwood Highway, Cotati,\u003c/em> 707-6659790, \u003ca href=\"http://www.originalsuperburger.com/\">\u003cem>originalsuperburger.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118234\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731.jpg\" alt=\"Patty Melt, Starting from Scratch Cafe, Santa Rosa\" width=\"1024\" height=\"731\" class=\"size-full wp-image-118234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-960x685.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-520x371.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Patty Melt, Starting from Scratch Cafe, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Patty Melt, Starting from Scratch Cafe, Santa Rosa, $16\u003c/strong>\u003cbr>\nInside the posh new AgCredit complex near the Sonoma County Airport, longtime caterers Greg and Tammy Long have crated the ultimate melt with grass-fed beef, bacon, avocado, caramelized onions, Havarti cheese and sriracha aioli. The portions are truly massive, and like most caterers, Greg and Tammy let the food do the talking rather than their egos, making for truly delicious, uncomplicated dishes. \u003cem>400 Aviation Blvd., Santa Rosa,\u003c/em> 707-843-3829, \u003ca href=\"http://www.startingfromscratch.biz/\">\u003cem>startingfromscratch.biz.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118238\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/mooben2-1-800x800.jpg\" alt=\"Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma\" width=\"800\" height=\"800\" class=\"size-full wp-image-118238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma \u003ccite>(Mike's at the Crossroads/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma, $13\u003c/strong>\u003cbr>\nIn the annals of Sonoma County hamburger history, Mike’s holds a special place in almost everyone’s heart. The original owner, Mike Condrin, set up at the Petaluma Livestock Auction Yard in the early 1990s with his own quirky set of rules (he wouldn’t serve fries and it was an extra nickel to order your burger without cheese). But the burgers were excellent, and Mike was a legend. Ownership changed a while back when Mike retired, but all of his favorite burgers are still on the menu, including this take on a Reuben. It’s got all the usual fixings: corned beef, Swiss cheese, Thousand Island dressing) piled on a burger. Plus, they’re serving fries now. \u003cem>840 Petaluma Blvd. N., Petaluma,\u003c/em> 707-778-8222, and \u003cem>7665 Old Redwood Highway, Cotati,\u003c/em> 707-665-9999, \u003ca href=\"http://mikesatthecrossroads.com/\">\u003cem>mikesatthecrossroads.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118228\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683.jpg\" alt=\"Vegan Barbecue Burger, The Drawing Board, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118228\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Barbecue Burger, The Drawing Board, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Vegan Barbecue Burger, The Drawing Board, Petaluma, $15\u003c/strong>\u003cbr>\nThis barbecue black bean veggie burger is served with caramelized onions, house-made cashew cream cheese and sprouts on a long-fermented sourdough bun from Revolution Bread. Available on Wednesday nights along with a different drink special each week. \u003cem>190 Kentucky St., Petaluma,\u003c/em> 707-774-6689, \u003ca href=\"https://www.tdbpetaluma.com/\">\u003cem>tdbpetaluma.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118249\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/tikkasburger-1024x704.jpg\" alt=\"Tiki Burger, Bibi’s Burger Bar, Santa Rosa\" width=\"1024\" height=\"704\" class=\"size-full wp-image-118249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-1020x701.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tiki Burger, Bibi’s Burger Bar, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Tiki Burger, Bibi’s Burger Bar, Santa Rosa, $11\u003c/strong>\u003cbr>\nThe vegetarian potato Tiki Burger is topped with tamarind sauce, chili cilantro chutney, red onion, lettuce and tomato. Comes with fries. \u003cem>630 Third St., Santa Rosa,\u003c/em> 707-523-1400, \u003ca href=\"http://www.bibisburgerbar.com/\">\u003cem>bibisburgerbar.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118243\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800.jpg\" alt=\"Quinoa Burger, Red Grape, Sonoma\" width=\"800\" height=\"800\" class=\"size-full wp-image-118243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Quinoa Burger, Red Grape, Sonoma \u003ccite>(Red Grape/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Quinoa Burger, Red Grape, Sonoma, $12\u003c/strong>\u003cbr>\nThis house-made veggie burger gets its heft from quinoa, but for vegetarians, a slather of tasty Gruyère, mustard aioli and a brioche bun take it to the next level. Though the Grape is one of Sonoma’s favorite pizza spots, this unlikely addition to the menu is a favorite. \u003cem>529 First St. W., Sonoma,\u003c/em> 707-996-4103, \u003ca href=\"http://theredgrape.com/\">\u003cem>theredgrape.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118231\" class=\"wp-caption aligncenter\" style=\"max-width: 884px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/gaiasgarden-1-884x800.jpg\" alt=\"Bella Burger, Gaia’s Garden, Santa Rosa\" width=\"884\" height=\"800\" class=\"size-full wp-image-118231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800.jpg 884w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-160x145.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-800x724.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-768x695.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-240x217.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-375x339.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-520x471.jpg 520w\" sizes=\"(max-width: 884px) 100vw, 884px\">\u003cfigcaption class=\"wp-caption-text\">Bella Burger, Gaia’s Garden, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Bella Burger, Gaia’s Garden, Santa Rosa, $10.95\u003c/strong>\u003cbr>\nA perfectly seasoned, grilled portobello mushroom with pesto aioli, a smidge of garlic, lettuce, tomato and grilled onion served on a house-made vegan bun with a pickle spear. Substituting tempeh instead of portobello runs $11.95. \u003cem>1899 Mendocino Ave., Santa Rosa\u003c/em>, 707-544-2491, \u003ca href=\"http://www.gaiasgardenonline.com/\">\u003cem>gaiasgardenonline.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118237\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/LIFE_779437.jpg\" alt=\"Vegan Bohemian Burger, Barley & Hops, Occidental\" width=\"800\" height=\"534\" class=\"size-full wp-image-118237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Bohemian Burger, Barley & Hops, Occidental \u003ccite>(Erik Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Vegan Bohemian Burger, Barley & Hops, Occidental, $13\u003c/strong>\u003cbr>\nStart with a patty of lentils, brown rice, barley, ground oats, carrot and onion and build your own burger with a wide variety of options. Gluten-free buns available for $1 extra. \u003cem>3688 Bohemian Highway, Occidental,\u003c/em> 707-874-9037, \u003ca href=\"https://www.facebook.com/barleyandhops/\">\u003cem>facebook.com/barleyandhops.\u003c/em>\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-burgers-sonoma-county/\">Sonomamag.com\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to Food Justice Organizations in the Bay Area",
"title": "Bay Area Bites Guide to Food Justice Organizations in the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's no secret that there's a gulf between the Bay Area's wealthy residents and not-so-wealthy residents, and the imbalance shows itself in a number of ways: the soaring rates \u003ca href=\"http://www.antievictionmap.com/\" target=\"_blank\" rel=\"noopener noreferrer\">of evictions\u003c/a>, your favorite restaurants \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/27/heres-why-2016-was-rough-for-bay-area-restaurants/\" target=\"_blank\" rel=\"noopener noreferrer\">closing\u003c/a>, and the city’s increasing \u003ca href=\"https://www.forbes.com/sites/priceonomics/2016/05/11/the-african-american-exodus-from-san-francisco/#356a2eac5595\" target=\"_blank\" rel=\"noopener noreferrer\">homogenization\u003c/a>. Another side effect? Food insecurity. The \u003ca href=\"https://www.sfmfoodbank.org/\" target=\"_blank\" rel=\"noopener noreferrer\">SF-Marin Food Bank\u003c/a> estimates that \u003ca href=\"https://www.sfmfoodbank.org/faq/\" target=\"_blank\" rel=\"noopener noreferrer\">one in four residents\u003c/a> in Marin and San Francisco struggle to feed themselves, and other local food banks report \u003ca href=\"http://www.accfb.org/wordpress/wp-content/uploads/2015/02/accfb-hungerstudy2014-smaller.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">similar\u003c/a> \u003ca href=\"http://www.shfb.org/docs/aboutus/annualreport/2016_annualreport.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">stats\u003c/a>.\u003c/p>\n\u003cp>The Bay Area has a long history of charities working to deal with this problem, including religious organizations like \u003ca href=\"https://www.glide.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Glide\u003c/a> and \u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\" rel=\"noopener noreferrer\">St. Anthony’s\u003c/a> and other groups like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\" rel=\"noopener noreferrer\">Project Open Hand\u003c/a>, which grew out of the AIDS epidemic. Now, the conversation about feeding people has evolved to one emphasizing “food justice,” a term that describes a food system where everyone has safe and equal access to affordable, nutritious food grown in a way that supports the health of the workers and the environment. We’ve listed a variety of foodcentric charities across the Bay Area, highlighting their different approaches to a more equal food system. This isn’t an exhaustive list, so let us know your favorite food-related charity or nonprofit in the comments.\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cfigure id=\"attachment_118592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118592\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin.jpg\" alt=\"Jacques Pépin visits the Foodwise Kids booth at CUESA's Sunday Supper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin visits the Foodwise Kids booth at CUESA's Sunday Supper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>CUESA\u003c/strong>\u003c/a>, or the Center for Urban Education about Sustainable Agriculture, is more than just farmers market and goat festivals. The nonprofit has been working since 1994 to inform city goers about the systems and processes that produce their organic kale and sustainable bacon. In addition to their farmers markets in San Francisco and Oakland, CUESA offers a wide variety of educational programs (including their free \u003ca href=\"https://cuesa.org/foodwise-kids\" target=\"_blank\" rel=\"noopener noreferrer\">FoodWise program\u003c/a> for elementary school kids and entrepreneurship opportunities for high schoolers) and community resources (such as cooking classes and seasonal recipes).\u003c/p>\n\u003cfigure id=\"attachment_118562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East.jpg\" alt=\"Participants in CommunityGrows' BEETS teen entrepreneur program learn how to build and maintain gardens, as well as other career development skills.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Participants in CommunityGrows' BEETS teen entrepreneur program learn how to build and maintain gardens, as well as other career development skills. \u003ccite>(CommunityGrows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.communitygrows.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>CommunityGrows\u003c/strong>\u003c/a> got their start renovating blighted parks. Now, the Western Addition group uses those parks to teach kids where their food comes from, with a variety of programs including healthy cooking classes, after-school farm programs and job training for low-income youth.\u003c/p>\n\u003cp>One of the biggest problems with our current food system is access. Sure, we should all be eating healthy food, but how can we when the nearest grocery store is an hour and two Muni transfers away? \u003ca href=\"http://www.healthyretailsf.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Healthy Retail SF\u003c/strong>\u003c/a> aims to ensure that everyone has the opportunity to purchase nutritious, affordable food choices by working with corner stores to include options like fruits and vegetables. They provide a pathway for corner stores to transform themselves, offering resources, financial help and a sustainable model. The group evolved from the \u003ca href=\"http://www.healthytl.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Tenderloin Healthy Corner Store Coalition\u003c/strong>\u003c/a>, started by a group of teenagers frustrated by the area’s lack of healthy options.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>An urban farm in the Mission grows a wide variety of produce and distributes it to those in need in the community through their \u003cstrong>\u003ca href=\"https://freefarmstand.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Free Farm Stand\u003c/a>\u003c/strong>, with impressive results: between 2009-2015, they gave away 28 tons of produce.\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cfigure id=\"attachment_118554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118554\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited1.jpg\" alt=\"Volunteers unpack food for Second Harvest Food Bank.\" width=\"1920\" height=\"1644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1020x873.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1180x1010.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-960x822.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-520x445.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers unpack food for Second Harvest Food Bank. \u003ccite>(Second Harvest Food Bank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.shfb.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Second Harvest Food Bank\u003c/strong>\u003c/a>, serving San Mateo and Santa Clara counties, provides a wide range of services to ensure that no one goes hungry: in addition to their children’s nutrition and family programs, they also offer a brown bag program run by seniors for seniors, free fruit and vegetables from their traveling Produce Mobile and nutrition classes.\u003c/p>\n\u003cp>When he was in seventh grade, South Bay teen Kiran Sridhar volunteered at a food bank. Struck by the need he saw, Sridhar developed \u003ca href=\"http://wastenofood.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Waste No Food\u003c/strong>\u003c/a>, a platform where businesses can post their excess food, and local charities can claim the food and pick it up. Thanks to fans like Levi’s Stadium, who use it to offload leftovers from 49er events, the platform has facilitated the donation of over 10,000 pounds of food since their founding.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.loavesfishes.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Loaves & Fishes\u003c/a>\u003c/strong>, which offers hot meals to those in need, calls themselves a \"Soup Kitchen 2.0.\" In recent years, the organization, dramatically increased their reach in Santa Clara County by teaming up with like-minded organizations--like a partnership that allowed them to use an industrial kitchen, rent-free. Thanks to that collaboration, they're now able to serve 30,000 meals a month.\u003c/p>\n\u003cp>Similar to Waste No Food, \u003ca href=\"http://www.peninsulafoodrunners.org/wp/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Peninsula Food Runners\u003c/strong>\u003c/a> aims to combat food waste by connecting a fleet of runners--who pick up and deliver excess food from places like restaurants, event planners, corporate cafeterias, and hotels--with local charities. The groups use an app called Chow Match, which allows most charities to get their food in a mere hour, and thanks to that efficiency, the Food Runners are able to serve 30,000 meals a week.\u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cfigure id=\"attachment_118556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118556\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited3.jpg\" alt=\"Volunteers from Planting Justice work on of the group's urban farms.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers from Planting Justice work on of the group's urban farms. \u003ccite>(Planting Justice)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the eight years they’ve existed, \u003ca href=\"http://www.plantingjustice.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Planting Justice\u003c/strong>\u003c/a> has made significant contributions to their goal of creating “equal access to food, jobs, and education.” In addition their work building farms--they’ve constructed over 400 permaculture gardens around the Bay Area--they also focus on lowering prison recidivism rates by providing landscaping jobs that pay a living wage to formerly incarcerated workers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>City Slicker Farms\u003c/strong>\u003c/a> helps West Oakland residents become active participants in the food system by offering spots in their community garden and providing raised beds for people’s backyards. They also offer a paid summer work program to local teens, as well as a sliding scale farm stand with cooking demonstrations featuring suggestions of meals to cook with the farm’s produce. (The group is part of an \u003ca href=\"https://www.eventbrite.com/e/food-for-thought-east-bay-resilience-through-food-justice-tickets-35251146127\" target=\"_blank\" rel=\"noopener noreferrer\">upcoming event\u003c/a> on food justice in the East Bay, which will also feature Full Harvest Farm, Afrika Town Community Garden, Urban Tilth, and Freedom Farmer's Market.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbantilth.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Urban Tilth\u003c/strong>\u003c/a> runs seven urban farms in Richmond, where community members are encouraged to eat the farms’ produce, take part in one of many their garden education programs, or participate in the group’s CSA.\u003c/p>\n\u003cp>Researchers have shown that farmers markets are often \u003ca href=\"https://www.ssc.wisc.edu/~wright/Sociology%20929-assignments-2010_files/iftheyonlynewcolorblindfood.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">overwhelmingly white\u003c/a> spaces. Not \u003ca href=\"http://www.freedomfarmersmarket.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Freedom Farmer's Market\u003c/strong>\u003c/a> in Oakland. The market serves as a dedicated space for black farmers to sell their produce, with an emphasis on what they call “traditional legacy foods.”\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cfigure id=\"attachment_118555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118555\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited2-1.jpg\" alt=\"Farm To Pantry volunteers glean excess produce from farms to donate to charities.\" width=\"1920\" height=\"1468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-800x612.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-768x587.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-1020x780.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-1180x902.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-960x734.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-240x184.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-375x287.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-520x398.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farm To Pantry volunteers glean excess produce from farms to donate to charities. \u003ccite>(Bernier Farms/Farm To Pantry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmtopantry.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Farm to Pantry\u003c/strong>\u003c/a> takes advantage of Sonoma County’s many acres of farmland by sending volunteers to “glean”--collect the leftover produce--from participating farms, which they then distribute to those in need around the county.\u003c/p>\n\u003cp>If we want to switch to a food system where we eat more locally-grown produce, one of the biggest obstacles is farmland: land is expensive, and often, small farming isn’t profitable enough to allow farmers to resist development. The \u003ca href=\"http://www.malt.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Marin Agricultural Land Trust\u003c/strong>\u003c/a> was developed in the 1980s to ensure that West Marin’s farmland will stay farmland forever. It was the first trust of its kind in the country, and today it allows places like Straus Family Creamery to keep making their products.\u003c/p>\n\u003cp>Since 1988, \u003ca href=\"http://fftfoodbank.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Food For Thought\u003c/strong>\u003c/a> has been providing produce, frozen meals and vitamins to Sonoma County residents with AIDS/HIV, and has plans to soon expand their scope to serve people with other serious illnesses.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Despite Marin County’s wealthy reputation, the area, like everywhere else in the Bay Area, struggles with issues of food insecurity. \u003ca href=\"http://ucanr.edu/sites/MarinFoodPolicyCouncil/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Marin Food Policy Council\u003c/strong>\u003c/a>, the second such food council in the country, works to address those inequities by working with city governments to ensure that everyone in the county has access to nutritious fare.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's no secret that there's a gulf between the Bay Area's wealthy residents and not-so-wealthy residents, and the imbalance shows itself in a number of ways: the soaring rates \u003ca href=\"http://www.antievictionmap.com/\" target=\"_blank\" rel=\"noopener noreferrer\">of evictions\u003c/a>, your favorite restaurants \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/27/heres-why-2016-was-rough-for-bay-area-restaurants/\" target=\"_blank\" rel=\"noopener noreferrer\">closing\u003c/a>, and the city’s increasing \u003ca href=\"https://www.forbes.com/sites/priceonomics/2016/05/11/the-african-american-exodus-from-san-francisco/#356a2eac5595\" target=\"_blank\" rel=\"noopener noreferrer\">homogenization\u003c/a>. Another side effect? Food insecurity. The \u003ca href=\"https://www.sfmfoodbank.org/\" target=\"_blank\" rel=\"noopener noreferrer\">SF-Marin Food Bank\u003c/a> estimates that \u003ca href=\"https://www.sfmfoodbank.org/faq/\" target=\"_blank\" rel=\"noopener noreferrer\">one in four residents\u003c/a> in Marin and San Francisco struggle to feed themselves, and other local food banks report \u003ca href=\"http://www.accfb.org/wordpress/wp-content/uploads/2015/02/accfb-hungerstudy2014-smaller.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">similar\u003c/a> \u003ca href=\"http://www.shfb.org/docs/aboutus/annualreport/2016_annualreport.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">stats\u003c/a>.\u003c/p>\n\u003cp>The Bay Area has a long history of charities working to deal with this problem, including religious organizations like \u003ca href=\"https://www.glide.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Glide\u003c/a> and \u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\" rel=\"noopener noreferrer\">St. Anthony’s\u003c/a> and other groups like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\" rel=\"noopener noreferrer\">Project Open Hand\u003c/a>, which grew out of the AIDS epidemic. Now, the conversation about feeding people has evolved to one emphasizing “food justice,” a term that describes a food system where everyone has safe and equal access to affordable, nutritious food grown in a way that supports the health of the workers and the environment. We’ve listed a variety of foodcentric charities across the Bay Area, highlighting their different approaches to a more equal food system. This isn’t an exhaustive list, so let us know your favorite food-related charity or nonprofit in the comments.\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cfigure id=\"attachment_118592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118592\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin.jpg\" alt=\"Jacques Pépin visits the Foodwise Kids booth at CUESA's Sunday Supper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin visits the Foodwise Kids booth at CUESA's Sunday Supper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>CUESA\u003c/strong>\u003c/a>, or the Center for Urban Education about Sustainable Agriculture, is more than just farmers market and goat festivals. The nonprofit has been working since 1994 to inform city goers about the systems and processes that produce their organic kale and sustainable bacon. In addition to their farmers markets in San Francisco and Oakland, CUESA offers a wide variety of educational programs (including their free \u003ca href=\"https://cuesa.org/foodwise-kids\" target=\"_blank\" rel=\"noopener noreferrer\">FoodWise program\u003c/a> for elementary school kids and entrepreneurship opportunities for high schoolers) and community resources (such as cooking classes and seasonal recipes).\u003c/p>\n\u003cfigure id=\"attachment_118562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East.jpg\" alt=\"Participants in CommunityGrows' BEETS teen entrepreneur program learn how to build and maintain gardens, as well as other career development skills.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Participants in CommunityGrows' BEETS teen entrepreneur program learn how to build and maintain gardens, as well as other career development skills. \u003ccite>(CommunityGrows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.communitygrows.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>CommunityGrows\u003c/strong>\u003c/a> got their start renovating blighted parks. Now, the Western Addition group uses those parks to teach kids where their food comes from, with a variety of programs including healthy cooking classes, after-school farm programs and job training for low-income youth.\u003c/p>\n\u003cp>One of the biggest problems with our current food system is access. Sure, we should all be eating healthy food, but how can we when the nearest grocery store is an hour and two Muni transfers away? \u003ca href=\"http://www.healthyretailsf.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Healthy Retail SF\u003c/strong>\u003c/a> aims to ensure that everyone has the opportunity to purchase nutritious, affordable food choices by working with corner stores to include options like fruits and vegetables. They provide a pathway for corner stores to transform themselves, offering resources, financial help and a sustainable model. The group evolved from the \u003ca href=\"http://www.healthytl.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Tenderloin Healthy Corner Store Coalition\u003c/strong>\u003c/a>, started by a group of teenagers frustrated by the area’s lack of healthy options.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>An urban farm in the Mission grows a wide variety of produce and distributes it to those in need in the community through their \u003cstrong>\u003ca href=\"https://freefarmstand.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Free Farm Stand\u003c/a>\u003c/strong>, with impressive results: between 2009-2015, they gave away 28 tons of produce.\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cfigure id=\"attachment_118554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118554\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited1.jpg\" alt=\"Volunteers unpack food for Second Harvest Food Bank.\" width=\"1920\" height=\"1644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1020x873.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1180x1010.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-960x822.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-520x445.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers unpack food for Second Harvest Food Bank. \u003ccite>(Second Harvest Food Bank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.shfb.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Second Harvest Food Bank\u003c/strong>\u003c/a>, serving San Mateo and Santa Clara counties, provides a wide range of services to ensure that no one goes hungry: in addition to their children’s nutrition and family programs, they also offer a brown bag program run by seniors for seniors, free fruit and vegetables from their traveling Produce Mobile and nutrition classes.\u003c/p>\n\u003cp>When he was in seventh grade, South Bay teen Kiran Sridhar volunteered at a food bank. Struck by the need he saw, Sridhar developed \u003ca href=\"http://wastenofood.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Waste No Food\u003c/strong>\u003c/a>, a platform where businesses can post their excess food, and local charities can claim the food and pick it up. Thanks to fans like Levi’s Stadium, who use it to offload leftovers from 49er events, the platform has facilitated the donation of over 10,000 pounds of food since their founding.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.loavesfishes.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Loaves & Fishes\u003c/a>\u003c/strong>, which offers hot meals to those in need, calls themselves a \"Soup Kitchen 2.0.\" In recent years, the organization, dramatically increased their reach in Santa Clara County by teaming up with like-minded organizations--like a partnership that allowed them to use an industrial kitchen, rent-free. Thanks to that collaboration, they're now able to serve 30,000 meals a month.\u003c/p>\n\u003cp>Similar to Waste No Food, \u003ca href=\"http://www.peninsulafoodrunners.org/wp/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Peninsula Food Runners\u003c/strong>\u003c/a> aims to combat food waste by connecting a fleet of runners--who pick up and deliver excess food from places like restaurants, event planners, corporate cafeterias, and hotels--with local charities. The groups use an app called Chow Match, which allows most charities to get their food in a mere hour, and thanks to that efficiency, the Food Runners are able to serve 30,000 meals a week.\u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cfigure id=\"attachment_118556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118556\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited3.jpg\" alt=\"Volunteers from Planting Justice work on of the group's urban farms.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers from Planting Justice work on of the group's urban farms. \u003ccite>(Planting Justice)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the eight years they’ve existed, \u003ca href=\"http://www.plantingjustice.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Planting Justice\u003c/strong>\u003c/a> has made significant contributions to their goal of creating “equal access to food, jobs, and education.” In addition their work building farms--they’ve constructed over 400 permaculture gardens around the Bay Area--they also focus on lowering prison recidivism rates by providing landscaping jobs that pay a living wage to formerly incarcerated workers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>City Slicker Farms\u003c/strong>\u003c/a> helps West Oakland residents become active participants in the food system by offering spots in their community garden and providing raised beds for people’s backyards. They also offer a paid summer work program to local teens, as well as a sliding scale farm stand with cooking demonstrations featuring suggestions of meals to cook with the farm’s produce. (The group is part of an \u003ca href=\"https://www.eventbrite.com/e/food-for-thought-east-bay-resilience-through-food-justice-tickets-35251146127\" target=\"_blank\" rel=\"noopener noreferrer\">upcoming event\u003c/a> on food justice in the East Bay, which will also feature Full Harvest Farm, Afrika Town Community Garden, Urban Tilth, and Freedom Farmer's Market.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbantilth.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Urban Tilth\u003c/strong>\u003c/a> runs seven urban farms in Richmond, where community members are encouraged to eat the farms’ produce, take part in one of many their garden education programs, or participate in the group’s CSA.\u003c/p>\n\u003cp>Researchers have shown that farmers markets are often \u003ca href=\"https://www.ssc.wisc.edu/~wright/Sociology%20929-assignments-2010_files/iftheyonlynewcolorblindfood.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">overwhelmingly white\u003c/a> spaces. Not \u003ca href=\"http://www.freedomfarmersmarket.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Freedom Farmer's Market\u003c/strong>\u003c/a> in Oakland. The market serves as a dedicated space for black farmers to sell their produce, with an emphasis on what they call “traditional legacy foods.”\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cfigure id=\"attachment_118555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118555\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited2-1.jpg\" alt=\"Farm To Pantry volunteers glean excess produce from farms to donate to charities.\" width=\"1920\" height=\"1468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-800x612.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-768x587.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-1020x780.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-1180x902.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-960x734.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-240x184.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-375x287.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-520x398.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farm To Pantry volunteers glean excess produce from farms to donate to charities. \u003ccite>(Bernier Farms/Farm To Pantry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmtopantry.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Farm to Pantry\u003c/strong>\u003c/a> takes advantage of Sonoma County’s many acres of farmland by sending volunteers to “glean”--collect the leftover produce--from participating farms, which they then distribute to those in need around the county.\u003c/p>\n\u003cp>If we want to switch to a food system where we eat more locally-grown produce, one of the biggest obstacles is farmland: land is expensive, and often, small farming isn’t profitable enough to allow farmers to resist development. The \u003ca href=\"http://www.malt.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Marin Agricultural Land Trust\u003c/strong>\u003c/a> was developed in the 1980s to ensure that West Marin’s farmland will stay farmland forever. It was the first trust of its kind in the country, and today it allows places like Straus Family Creamery to keep making their products.\u003c/p>\n\u003cp>Since 1988, \u003ca href=\"http://fftfoodbank.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Food For Thought\u003c/strong>\u003c/a> has been providing produce, frozen meals and vitamins to Sonoma County residents with AIDS/HIV, and has plans to soon expand their scope to serve people with other serious illnesses.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Despite Marin County’s wealthy reputation, the area, like everywhere else in the Bay Area, struggles with issues of food insecurity. \u003ca href=\"http://ucanr.edu/sites/MarinFoodPolicyCouncil/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Marin Food Policy Council\u003c/strong>\u003c/a>, the second such food council in the country, works to address those inequities by working with city governments to ensure that everyone in the county has access to nutritious fare.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Bay Area Bites Guide to the Best Places to Drink Beer This Summer",
"title": "The Bay Area Bites Guide to the Best Places to Drink Beer This Summer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If it seems difficult to keep up with all the new breweries opening and closing, it's not just you. According to the \u003ca href=\"http://www.californiacraftbeer.com/\" target=\"_blank\" rel=\"noopener\">California Craft Brewers Association\u003c/a>, there are more than 750 craft breweries in operation across California, more than any other state in the country. And the Bay Area has been a particular hub, with new breweries and taprooms opening across the East, South, and North Bays.\u003c/p>\n\u003cp>\u003cstrong>Add to your list:\u003c/strong> Formerly Linden Street Brewing, \u003ca href=\"https://oaklandunitedbeerworks.com/\" target=\"_blank\" rel=\"noopener\">Oakland United Beerworks\u003c/a> will also be reopening later this summer near Jack London Square. And \u003ca href=\"http://www.goodbeer.com/\" target=\"_blank\" rel=\"noopener\">Speakeasy\u003c/a>, which closed its taproom earlier this year, \u003ca href=\"http://www.sfgate.com/insidescoop/article/Speakeasy-Ales-Lagers-workers-get-back-wages-11136151.php\" target=\"_blank\" rel=\"noopener\">sold its assets to Hunters Point Brewery\u003c/a> and should reopen its public serving too.\u003c/p>\n\u003cp>While we can't accurately capture all the beer halls, taprooms, pubs, breweries, and patios where you can enjoy a cold brew and all the ones coming soon, here's a list of some of the best new spots and oldies. If we missed your favorite, share it in the comments below.\u003c/p>\n\u003cfigure id=\"attachment_117300\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg\">\u003cimg class=\"size-full wp-image-117300\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg\" alt=\"The taps at Magnolia Brewery\" width=\"1440\" height=\"934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-1020x662.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-520x337.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The taps at Magnolia Brewery \u003ccite>(Courtesy of Magnolia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.mikkellerbar.com/sf/\" target=\"_blank\" rel=\"noopener\">Mikkeller Bar\u003c/a> (Tenderloin): With a location in L.A. and one in San Francisco, this beer hall has 42 taps and unique bottles from around the world. The kitchen serves high-end pub grub until 11 p.m. every night.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebeerhallsf.com/\" target=\"_blank\" rel=\"noopener\">The Beer Hall\u003c/a> (Mid-Market): With 20 rotating taps (primarily California brews and some one-of-a-kind), you come here first and foremost for the beer. There are also a few wines and plates, but the spot is small and can get crowded right after work.\u003c/li>\n\u003cli>\u003ca href=\"http://thirstybear.com/\" target=\"_blank\" rel=\"noopener\">Thirsty Bear Brewing Company\u003c/a> (SoMa): One of the oldest breweries in the city and the first craft brewer to be certified organic in San Francisco, it typically has 10 of its beers on tap — meant to be paired with the seasonal tapas they serve.\u003c/li>\n\u003cli>\u003ca href=\"https://www.cellarmakerbrewing.com/\" target=\"_blank\" rel=\"noopener\">Cellarmaker Brewing Co.\u003c/a> (SoMa): Bar seating, a few tables, and their own beers on tap, it's about the tasting flights. You can bring in your own food or order from one of the nearby restaurants.\u003c/li>\n\u003cli>\u003ca href=\"http://magnoliabrewing.com/haight/\" target=\"_blank\" rel=\"noopener\">Magnolia Gastropub and Brewery\u003c/a> (Upper Haight): Considered one of the best craft breweries in San Francisco, Magnolia serves a rotating round-up of its best beers with its gastropub fare.\u003c/li>\n\u003cli>\u003ca href=\"http://www.southernpacificbrewing.com/\" target=\"_blank\" rel=\"noopener\">Southern Pacific Brewing\u003c/a> (Mission): In a 10,000 square foot converted warehouse, Southern Pacific has created a popular indoor and outdoor space. Eat from the full menu and enjoy a house beer from their barrels or from one of the guest brewers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.zeitgeistsf.com/\" target=\"_blank\" rel=\"noopener\">Zeitgeist\u003c/a> (Mission): With 40 beers on tap, an outdoor beer garden, and a grill that's always serving, this is a San Francisco laid-back classic.\u003c/li>\n\u003cli>\u003ca href=\"http://monkskettle.com/\" target=\"_blank\" rel=\"noopener\">Monk's Kettle\u003c/a> (Mission): It's your neighborhood tavern, if your neighborhood spot is fancy and amazing. There are daily food specials, like a fresh sandwich served until 4 p.m. and a dinner entree. Try a beer from the 28 taps, the one cask engine, and over 100 specialty bottles.\u003c/li>\n\u003cli>\u003ca href=\"http://biergartensf.com/\" target=\"_blank\" rel=\"noopener\">Biergarten\u003c/a> (Hayes Valley): Opened almost six years ago in the then up-and-coming Hayes Valley, Biergarten is now a beer garden staple. Share a bench and a blanket to ward off the chill, and grab a brat.\u003c/li>\n\u003cli>\u003ca href=\"http://www.woodsbeer.com/\" target=\"_blank\" rel=\"noopener\">Woods Beer Co.\u003c/a> (Mission, Russian Hill, Outer Sunset and Oakland): Woods does small batches of experimental and \"adventurous\" beers, like one inspired by Girl Scout cookies. Its flagship in the Mission is named after the company's first IPA, the MateVeza. In Oakland, its a bar and brewery, and on Treasure Island there's \u003ca href=\"http://www.woodsbeer.com/island-club\" target=\"_blank\" rel=\"noopener\">a unique club spot\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fortpointbeer.com/\" target=\"_blank\" rel=\"noopener\">Fort Point Beer Company\u003c/a> (Ferry Building): Founded in 2014 by two brothers and with a brewery housed in a historic Presidio building, Fort Point has built a reputation for fresh and aromatic beers. The duo recently opened a taproom in the Ferry Building where you can sit at the bar and enjoy one of their taps.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117301\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg\">\u003cimg class=\"size-full wp-image-117301\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg\" alt=\"Fieldworks' Spastic Art Farmhouse Ale\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fieldworks' Spastic Art Farmhouse Ale \u003ccite>(Courtesy of Fieldwork Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\" rel=\"noopener\">Faction Brewing\u003c/a> (Alameda): Started as a brewhouse in an old airplane hangar, Faction now has a tasting room, rotating taps (with something almost always new), and a patio that looks out over the San Francisco skyline. Plus, there are usually food trucks in the parking lot.\u003c/li>\n\u003cli>\u003ca href=\"http://fieldworkbrewing.com/\" target=\"_blank\" rel=\"noopener\">Fieldwork Brewing Co.\u003c/a> (Berkeley): With five locations -- including taprooms in Napa, Monterey, Sacramento, and San Ramon -- Fieldwork has become the go-to for local craft aficionados. Want to enjoy your beer on an adventure? You can pre-order their signature beers in 32 oz and 64 oz crowlers for same-day pick up.\u003c/li>\n\u003cli>\u003ca href=\"https://www.westbraebiergarten.com/\" target=\"_blank\" rel=\"noopener\">Westbrae Biergarten\u003c/a> (Berkeley): This outdoor beer garden has eight rotating local beer taps, as well as hard ciders, wine, mead, and seasonal specials, like house-made sangria. There are guest food trucks on weekends and a Latin American menu always.\u003c/li>\n\u003cli>\u003ca href=\"https://www.hoipolloibrewing.com/\" target=\"_blank\" rel=\"noopener\">Hoi Polloi Brewing Taproom and Beat Lounge\u003c/a> (Berkeley): Pouring until 2 a.m., this small bar has turntables and unlimited truffle popcorn. House beers and other local crafts on tap. Try the coffee porter.\u003c/li>\n\u003cli>\u003ca href=\"https://drinkdrakes.com\" target=\"_blank\" rel=\"noopener\">Drake's Brewing Company\u003c/a> (Oakland, San Leandro): Brewing since 1989, Drake's recently opened Drake's Dealership on Broadway has become a popular spot for sunny afternoons and brick-oven pizza. Or, check out their Barrel House in San Leandro.\u003c/li>\n\u003cli>\u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\" rel=\"noopener\">Diving Dog Brewhouse\u003c/a> (Oakland): Along with 30 taps (and two nitros), Diving Dog has everything you need to brew your own beer on site. Try your hand at their recipes or whip up your own, and then drink what you make.\u003c/li>\n\u003cli>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\" rel=\"noopener\">Lost & Found\u003c/a> (Oakland): This beer garden has 15 drafts, plus sours, draft wines, and kombucha. There are also small plates like deviled eggs and tacos. While you're sitting on the outdoor patio, enjoy some ping-pong table and bean bag toss.\u003c/li>\n\u003cli>\u003ca href=\"http://www.novelbrewing.com/\" target=\"_blank\" rel=\"noopener\">Novel Brewing Co.\u003c/a> (Oakland): The wife-husband team that opened the brewery in 2016 also live in the neighborhood, which gives it a local feel. It's small, filled with books and games, and low-key, with the beers brewed on site. Trivia nights happen monthly.\u003c/li>\n\u003cli>\u003ca href=\"http://www.temescalbrewing.com/\" target=\"_blank\" rel=\"noopener\">Temescal Brewing\u003c/a> (Oakland): With \"no jerks\" as the official motto, this is a small community spot. A handful of their drafts on tap and beer garden make it an easy spot to enjoy a cold beer outside with friends. Food trucks nearby or bring your own food.\u003c/li>\n\u003cli>\u003ca href=\"http://bierha.us/\" target=\"_blank\" rel=\"noopener\">Bierhaus\u003c/a> (Oakland): Simple and classic, this former Mountain View spot recently relocated to Oakland. Enjoy picnic tables, beer, brats and burgers. OK, there are some plates and pretzels too.\u003c/li>\n\u003cli>\u003ca href=\"http://altamontbeerworks.com/1/\" target=\"_blank\" rel=\"noopener\">Altamont Beer Works\u003c/a> (Livermore): Billing itself as Livermore's first craft brewery since Prohibition, Altamont makes a number of specialty beers and unique flavors, like the hoppy Ganja Juice and the Hella Lite.\u003c/li>\n\u003cli>\u003ca href=\"http://tap-25.com/\" target=\"_blank\" rel=\"noopener\">Tap 25\u003c/a> (Livermore): The name comes from the 25 American craft beers taps that change daily. Try a tasting, sit on the patio, and enjoy the live music on Thursdays and Saturdays.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117302\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg\">\u003cimg class=\"size-full wp-image-117302\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg\" alt=\"A Loma Brewing beer flight.\" width=\"1080\" height=\"809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Loma Brewing beer flight. \u003ccite>(Courtesy of Loma Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>South Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lomabrew.com/\" target=\"_blank\" rel=\"noopener\">Loma Brewing Company\u003c/a> (Los Gatos): In the large space formerly occupied by the Los Gatos Brewing Company, Loma opened last August from two brothers: a former MLB player and a Bay Area restauranteur (with help from a chef and a beermaker). Expect high-end bar food and entrees, and eight home beers on tap. And don't miss beer and yoga day.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\" rel=\"noopener\">Half Moon Brewing Company\u003c/a> (Half Moon Bay): Being right on the water, near Half Moon Bay’s famous beaches and surfing spots, may be part of this restaurant and brewery's appeal. You can also take a brewery tour and enjoy house beers. Or visit their \u003ca href=\"http://pacificstandardtaproom.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Pacific Standard taproom\u003c/a> in downtown Berkeley.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gourmethausstaudt.com/\" target=\"_blank\" rel=\"noopener\">Gourmet Haus\u003c/a> (Redwood City): In the back of a German specialty store, the beer garden serves up authentic beers, sausages, and pretzels -- along with 10 German beers and three guest taps.\u003c/li>\n\u003cli>\u003ca href=\"http://steinsbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Steins Beer Garden\u003c/a> (Mountain View and Cupertino): This is an American take on the German biergarten. Along with fresh local food, there are 31 taps (16 house beers and 15 rotating). There's also an annual homebrew contest.\u003c/li>\n\u003cli>\u003ca href=\"https://hermitagebrewing.com/\" target=\"_blank\" rel=\"noopener\">Hermitage Brewing Company\u003c/a> (San Jose): Hermitage has been brewing since 1987 and its volume (for various brands) actually puts it in the top 5% in the country. At the warehouse's taproom, you can enjoy 16 of their house brews or fill-up your growlers. The spot promises games, beers, sometimes food trucks.\u003c/li>\n\u003cli>\u003ca href=\"http://www.strikebrewingco.com/\" target=\"_blank\" rel=\"noopener\">Strike Brewing Company\u003c/a> (San Jose): Right next to the baseball stadium, the seasonal and experimental craft brews are named for America's pastime. Food trucks visit regularly and, during art night, you can paint while you drink.\u003c/li>\n\u003cli>\u003ca href=\"http://www.scvbrewing.com/\" target=\"_blank\" rel=\"noopener\">Santa Clara Valley Brewing\u003c/a> (San Jose): The names of the beers get their inspiration from local landmarks, as do the flavors. Try a flight of their homebrews in their taproom near downtown.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117305\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg\">\u003cimg class=\"size-full wp-image-117305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg\" alt=\"Crooked Goat tasting pours.\" width=\"1080\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crooked Goat tasting pours. \u003ccite>(Courtesy of Crooked Goat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>North Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.marinbrewing.com/\" target=\"_blank\" rel=\"noopener\">Marin Brewing Company\u003c/a> (Larkspur): Across from the Golden Gate Ferry, Marin Brew Co. has a large outdoor area for enjoying beers and burgers and weekly music.\u003c/li>\n\u003cli>\u003ca href=\"http://ironspringspub.com/\" target=\"_blank\" rel=\"noopener\">Iron Springs \u003c/a>(Fairfax): In the heart of Fairfax, Iron Springs is usually filled on weekends with cyclists and families post-hike, either sitting inside the restaurant or at one of the few picnic tables in front. The beers are award-winning and the pub has a full menu. Last year, the brewery opened a taproom in San Rafael.\u003c/li>\n\u003cli>\u003ca href=\"https://lagunitas.com/taprooms/petaluma\" target=\"_blank\" rel=\"noopener\">Lagunitas Taproom\u003c/a> (Petaluma): Lagunitas Brewing Company has grown and expanded in recent years, and the popularity of this outdoor Petaluma tasting spot has grown too. Music most days, tours every day.\u003c/li>\n\u003cli>\u003ca href=\"http://brewstersbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Brewsters Beer Garden\u003c/a> (Petaluma): Located in the historic downtown area, Brewsters has 32 beers on tap and a patio garden with a children's play area and a bocce ball court.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gravsouthbrewco.com/\" target=\"_blank\" rel=\"noopener\">Grav South Brew Co\u003c/a> (Cotati): Up in Cotati, Grav South Brewery is going strong with 16 taps -- half its own house brews and half other local Sonoma County beers. Plus, a small menu of meats smoked in-house.\u003c/li>\n\u003cli>\u003ca href=\"http://www.crookedgoatbrewing.com/\" target=\"_blank\" rel=\"noopener\">Crooked Goat\u003c/a> (Sebastopol): After starting with small batches for family and friends, Crooked Goat grew and eventually took over a small taproom at \u003ca href=\"http://thebarlow.net/\" target=\"_blank\" rel=\"noopener\">The Barlow\u003c/a>. You can also bring food in from the other shops. The 16 taps change regularly.\u003c/li>\n\u003cli>\u003ca href=\"https://barrelbrothersbrewing.com/\" target=\"_blank\" rel=\"noopener\">Barrel Brothers Brewing Company\u003c/a> (Windsor): Started by brothers-in-law with their father-in-law, Barrel Brothers Brewing Company uses sustainable practices like donating spent grain to local farmers and trapping wastewater for fertilizer.\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If it seems difficult to keep up with all the new breweries opening and closing, it's not just you. According to the \u003ca href=\"http://www.californiacraftbeer.com/\" target=\"_blank\" rel=\"noopener\">California Craft Brewers Association\u003c/a>, there are more than 750 craft breweries in operation across California, more than any other state in the country. And the Bay Area has been a particular hub, with new breweries and taprooms opening across the East, South, and North Bays.\u003c/p>\n\u003cp>\u003cstrong>Add to your list:\u003c/strong> Formerly Linden Street Brewing, \u003ca href=\"https://oaklandunitedbeerworks.com/\" target=\"_blank\" rel=\"noopener\">Oakland United Beerworks\u003c/a> will also be reopening later this summer near Jack London Square. And \u003ca href=\"http://www.goodbeer.com/\" target=\"_blank\" rel=\"noopener\">Speakeasy\u003c/a>, which closed its taproom earlier this year, \u003ca href=\"http://www.sfgate.com/insidescoop/article/Speakeasy-Ales-Lagers-workers-get-back-wages-11136151.php\" target=\"_blank\" rel=\"noopener\">sold its assets to Hunters Point Brewery\u003c/a> and should reopen its public serving too.\u003c/p>\n\u003cp>While we can't accurately capture all the beer halls, taprooms, pubs, breweries, and patios where you can enjoy a cold brew and all the ones coming soon, here's a list of some of the best new spots and oldies. If we missed your favorite, share it in the comments below.\u003c/p>\n\u003cfigure id=\"attachment_117300\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg\">\u003cimg class=\"size-full wp-image-117300\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg\" alt=\"The taps at Magnolia Brewery\" width=\"1440\" height=\"934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-1020x662.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-520x337.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The taps at Magnolia Brewery \u003ccite>(Courtesy of Magnolia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.mikkellerbar.com/sf/\" target=\"_blank\" rel=\"noopener\">Mikkeller Bar\u003c/a> (Tenderloin): With a location in L.A. and one in San Francisco, this beer hall has 42 taps and unique bottles from around the world. The kitchen serves high-end pub grub until 11 p.m. every night.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebeerhallsf.com/\" target=\"_blank\" rel=\"noopener\">The Beer Hall\u003c/a> (Mid-Market): With 20 rotating taps (primarily California brews and some one-of-a-kind), you come here first and foremost for the beer. There are also a few wines and plates, but the spot is small and can get crowded right after work.\u003c/li>\n\u003cli>\u003ca href=\"http://thirstybear.com/\" target=\"_blank\" rel=\"noopener\">Thirsty Bear Brewing Company\u003c/a> (SoMa): One of the oldest breweries in the city and the first craft brewer to be certified organic in San Francisco, it typically has 10 of its beers on tap — meant to be paired with the seasonal tapas they serve.\u003c/li>\n\u003cli>\u003ca href=\"https://www.cellarmakerbrewing.com/\" target=\"_blank\" rel=\"noopener\">Cellarmaker Brewing Co.\u003c/a> (SoMa): Bar seating, a few tables, and their own beers on tap, it's about the tasting flights. You can bring in your own food or order from one of the nearby restaurants.\u003c/li>\n\u003cli>\u003ca href=\"http://magnoliabrewing.com/haight/\" target=\"_blank\" rel=\"noopener\">Magnolia Gastropub and Brewery\u003c/a> (Upper Haight): Considered one of the best craft breweries in San Francisco, Magnolia serves a rotating round-up of its best beers with its gastropub fare.\u003c/li>\n\u003cli>\u003ca href=\"http://www.southernpacificbrewing.com/\" target=\"_blank\" rel=\"noopener\">Southern Pacific Brewing\u003c/a> (Mission): In a 10,000 square foot converted warehouse, Southern Pacific has created a popular indoor and outdoor space. Eat from the full menu and enjoy a house beer from their barrels or from one of the guest brewers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.zeitgeistsf.com/\" target=\"_blank\" rel=\"noopener\">Zeitgeist\u003c/a> (Mission): With 40 beers on tap, an outdoor beer garden, and a grill that's always serving, this is a San Francisco laid-back classic.\u003c/li>\n\u003cli>\u003ca href=\"http://monkskettle.com/\" target=\"_blank\" rel=\"noopener\">Monk's Kettle\u003c/a> (Mission): It's your neighborhood tavern, if your neighborhood spot is fancy and amazing. There are daily food specials, like a fresh sandwich served until 4 p.m. and a dinner entree. Try a beer from the 28 taps, the one cask engine, and over 100 specialty bottles.\u003c/li>\n\u003cli>\u003ca href=\"http://biergartensf.com/\" target=\"_blank\" rel=\"noopener\">Biergarten\u003c/a> (Hayes Valley): Opened almost six years ago in the then up-and-coming Hayes Valley, Biergarten is now a beer garden staple. Share a bench and a blanket to ward off the chill, and grab a brat.\u003c/li>\n\u003cli>\u003ca href=\"http://www.woodsbeer.com/\" target=\"_blank\" rel=\"noopener\">Woods Beer Co.\u003c/a> (Mission, Russian Hill, Outer Sunset and Oakland): Woods does small batches of experimental and \"adventurous\" beers, like one inspired by Girl Scout cookies. Its flagship in the Mission is named after the company's first IPA, the MateVeza. In Oakland, its a bar and brewery, and on Treasure Island there's \u003ca href=\"http://www.woodsbeer.com/island-club\" target=\"_blank\" rel=\"noopener\">a unique club spot\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fortpointbeer.com/\" target=\"_blank\" rel=\"noopener\">Fort Point Beer Company\u003c/a> (Ferry Building): Founded in 2014 by two brothers and with a brewery housed in a historic Presidio building, Fort Point has built a reputation for fresh and aromatic beers. The duo recently opened a taproom in the Ferry Building where you can sit at the bar and enjoy one of their taps.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117301\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg\">\u003cimg class=\"size-full wp-image-117301\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg\" alt=\"Fieldworks' Spastic Art Farmhouse Ale\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fieldworks' Spastic Art Farmhouse Ale \u003ccite>(Courtesy of Fieldwork Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\" rel=\"noopener\">Faction Brewing\u003c/a> (Alameda): Started as a brewhouse in an old airplane hangar, Faction now has a tasting room, rotating taps (with something almost always new), and a patio that looks out over the San Francisco skyline. Plus, there are usually food trucks in the parking lot.\u003c/li>\n\u003cli>\u003ca href=\"http://fieldworkbrewing.com/\" target=\"_blank\" rel=\"noopener\">Fieldwork Brewing Co.\u003c/a> (Berkeley): With five locations -- including taprooms in Napa, Monterey, Sacramento, and San Ramon -- Fieldwork has become the go-to for local craft aficionados. Want to enjoy your beer on an adventure? You can pre-order their signature beers in 32 oz and 64 oz crowlers for same-day pick up.\u003c/li>\n\u003cli>\u003ca href=\"https://www.westbraebiergarten.com/\" target=\"_blank\" rel=\"noopener\">Westbrae Biergarten\u003c/a> (Berkeley): This outdoor beer garden has eight rotating local beer taps, as well as hard ciders, wine, mead, and seasonal specials, like house-made sangria. There are guest food trucks on weekends and a Latin American menu always.\u003c/li>\n\u003cli>\u003ca href=\"https://www.hoipolloibrewing.com/\" target=\"_blank\" rel=\"noopener\">Hoi Polloi Brewing Taproom and Beat Lounge\u003c/a> (Berkeley): Pouring until 2 a.m., this small bar has turntables and unlimited truffle popcorn. House beers and other local crafts on tap. Try the coffee porter.\u003c/li>\n\u003cli>\u003ca href=\"https://drinkdrakes.com\" target=\"_blank\" rel=\"noopener\">Drake's Brewing Company\u003c/a> (Oakland, San Leandro): Brewing since 1989, Drake's recently opened Drake's Dealership on Broadway has become a popular spot for sunny afternoons and brick-oven pizza. Or, check out their Barrel House in San Leandro.\u003c/li>\n\u003cli>\u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\" rel=\"noopener\">Diving Dog Brewhouse\u003c/a> (Oakland): Along with 30 taps (and two nitros), Diving Dog has everything you need to brew your own beer on site. Try your hand at their recipes or whip up your own, and then drink what you make.\u003c/li>\n\u003cli>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\" rel=\"noopener\">Lost & Found\u003c/a> (Oakland): This beer garden has 15 drafts, plus sours, draft wines, and kombucha. There are also small plates like deviled eggs and tacos. While you're sitting on the outdoor patio, enjoy some ping-pong table and bean bag toss.\u003c/li>\n\u003cli>\u003ca href=\"http://www.novelbrewing.com/\" target=\"_blank\" rel=\"noopener\">Novel Brewing Co.\u003c/a> (Oakland): The wife-husband team that opened the brewery in 2016 also live in the neighborhood, which gives it a local feel. It's small, filled with books and games, and low-key, with the beers brewed on site. Trivia nights happen monthly.\u003c/li>\n\u003cli>\u003ca href=\"http://www.temescalbrewing.com/\" target=\"_blank\" rel=\"noopener\">Temescal Brewing\u003c/a> (Oakland): With \"no jerks\" as the official motto, this is a small community spot. A handful of their drafts on tap and beer garden make it an easy spot to enjoy a cold beer outside with friends. Food trucks nearby or bring your own food.\u003c/li>\n\u003cli>\u003ca href=\"http://bierha.us/\" target=\"_blank\" rel=\"noopener\">Bierhaus\u003c/a> (Oakland): Simple and classic, this former Mountain View spot recently relocated to Oakland. Enjoy picnic tables, beer, brats and burgers. OK, there are some plates and pretzels too.\u003c/li>\n\u003cli>\u003ca href=\"http://altamontbeerworks.com/1/\" target=\"_blank\" rel=\"noopener\">Altamont Beer Works\u003c/a> (Livermore): Billing itself as Livermore's first craft brewery since Prohibition, Altamont makes a number of specialty beers and unique flavors, like the hoppy Ganja Juice and the Hella Lite.\u003c/li>\n\u003cli>\u003ca href=\"http://tap-25.com/\" target=\"_blank\" rel=\"noopener\">Tap 25\u003c/a> (Livermore): The name comes from the 25 American craft beers taps that change daily. Try a tasting, sit on the patio, and enjoy the live music on Thursdays and Saturdays.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117302\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg\">\u003cimg class=\"size-full wp-image-117302\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg\" alt=\"A Loma Brewing beer flight.\" width=\"1080\" height=\"809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Loma Brewing beer flight. \u003ccite>(Courtesy of Loma Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>South Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lomabrew.com/\" target=\"_blank\" rel=\"noopener\">Loma Brewing Company\u003c/a> (Los Gatos): In the large space formerly occupied by the Los Gatos Brewing Company, Loma opened last August from two brothers: a former MLB player and a Bay Area restauranteur (with help from a chef and a beermaker). Expect high-end bar food and entrees, and eight home beers on tap. And don't miss beer and yoga day.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\" rel=\"noopener\">Half Moon Brewing Company\u003c/a> (Half Moon Bay): Being right on the water, near Half Moon Bay’s famous beaches and surfing spots, may be part of this restaurant and brewery's appeal. You can also take a brewery tour and enjoy house beers. Or visit their \u003ca href=\"http://pacificstandardtaproom.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Pacific Standard taproom\u003c/a> in downtown Berkeley.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gourmethausstaudt.com/\" target=\"_blank\" rel=\"noopener\">Gourmet Haus\u003c/a> (Redwood City): In the back of a German specialty store, the beer garden serves up authentic beers, sausages, and pretzels -- along with 10 German beers and three guest taps.\u003c/li>\n\u003cli>\u003ca href=\"http://steinsbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Steins Beer Garden\u003c/a> (Mountain View and Cupertino): This is an American take on the German biergarten. Along with fresh local food, there are 31 taps (16 house beers and 15 rotating). There's also an annual homebrew contest.\u003c/li>\n\u003cli>\u003ca href=\"https://hermitagebrewing.com/\" target=\"_blank\" rel=\"noopener\">Hermitage Brewing Company\u003c/a> (San Jose): Hermitage has been brewing since 1987 and its volume (for various brands) actually puts it in the top 5% in the country. At the warehouse's taproom, you can enjoy 16 of their house brews or fill-up your growlers. The spot promises games, beers, sometimes food trucks.\u003c/li>\n\u003cli>\u003ca href=\"http://www.strikebrewingco.com/\" target=\"_blank\" rel=\"noopener\">Strike Brewing Company\u003c/a> (San Jose): Right next to the baseball stadium, the seasonal and experimental craft brews are named for America's pastime. Food trucks visit regularly and, during art night, you can paint while you drink.\u003c/li>\n\u003cli>\u003ca href=\"http://www.scvbrewing.com/\" target=\"_blank\" rel=\"noopener\">Santa Clara Valley Brewing\u003c/a> (San Jose): The names of the beers get their inspiration from local landmarks, as do the flavors. Try a flight of their homebrews in their taproom near downtown.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117305\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg\">\u003cimg class=\"size-full wp-image-117305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg\" alt=\"Crooked Goat tasting pours.\" width=\"1080\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crooked Goat tasting pours. \u003ccite>(Courtesy of Crooked Goat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>North Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.marinbrewing.com/\" target=\"_blank\" rel=\"noopener\">Marin Brewing Company\u003c/a> (Larkspur): Across from the Golden Gate Ferry, Marin Brew Co. has a large outdoor area for enjoying beers and burgers and weekly music.\u003c/li>\n\u003cli>\u003ca href=\"http://ironspringspub.com/\" target=\"_blank\" rel=\"noopener\">Iron Springs \u003c/a>(Fairfax): In the heart of Fairfax, Iron Springs is usually filled on weekends with cyclists and families post-hike, either sitting inside the restaurant or at one of the few picnic tables in front. The beers are award-winning and the pub has a full menu. Last year, the brewery opened a taproom in San Rafael.\u003c/li>\n\u003cli>\u003ca href=\"https://lagunitas.com/taprooms/petaluma\" target=\"_blank\" rel=\"noopener\">Lagunitas Taproom\u003c/a> (Petaluma): Lagunitas Brewing Company has grown and expanded in recent years, and the popularity of this outdoor Petaluma tasting spot has grown too. Music most days, tours every day.\u003c/li>\n\u003cli>\u003ca href=\"http://brewstersbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Brewsters Beer Garden\u003c/a> (Petaluma): Located in the historic downtown area, Brewsters has 32 beers on tap and a patio garden with a children's play area and a bocce ball court.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gravsouthbrewco.com/\" target=\"_blank\" rel=\"noopener\">Grav South Brew Co\u003c/a> (Cotati): Up in Cotati, Grav South Brewery is going strong with 16 taps -- half its own house brews and half other local Sonoma County beers. Plus, a small menu of meats smoked in-house.\u003c/li>\n\u003cli>\u003ca href=\"http://www.crookedgoatbrewing.com/\" target=\"_blank\" rel=\"noopener\">Crooked Goat\u003c/a> (Sebastopol): After starting with small batches for family and friends, Crooked Goat grew and eventually took over a small taproom at \u003ca href=\"http://thebarlow.net/\" target=\"_blank\" rel=\"noopener\">The Barlow\u003c/a>. You can also bring food in from the other shops. The 16 taps change regularly.\u003c/li>\n\u003cli>\u003ca href=\"https://barrelbrothersbrewing.com/\" target=\"_blank\" rel=\"noopener\">Barrel Brothers Brewing Company\u003c/a> (Windsor): Started by brothers-in-law with their father-in-law, Barrel Brothers Brewing Company uses sustainable practices like donating spent grain to local farmers and trapping wastewater for fertilizer.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Marin County Decision to Allow Local Slaughter Fires Up a Debate",
"title": "Marin County Decision to Allow Local Slaughter Fires Up a Debate",
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"content": "\u003cp>One vision of a progressive food system celebrates diverse local farms and an approach to meat production that reduces the suffering of animals eventually slated to be slaughtered.\u003c/p>\n\u003cp>But another vision insists that animal slaughter will never expunge its inherently inhumane nature, and that only plants should feed a growing global population.\u003c/p>\n\u003cp>Which is more progressive? And which is more sustainable? In many communities, food activists are too busy combating new concentrated animal feeding operations (CAFOs) or looking for alternatives to large-scale commodity crop production to debate the finer points of niche issues like local animal slaughter.\u003c/p>\n\u003cp>That’s not the case in Marin County, California, \u003ca href=\"http://www.nytimes.com/2005/11/05/us/organic-farmings-american-heartland-awaits-royals.html\">a stronghold of the organic and local food movements\u003c/a>, where a recent choice by the county board of supervisors \u003ca href=\"http://www.marincounty.org/~/media/files/maringov/board-actions/2017/march/17031414cdadevpcodeltr.pdf?la=en\">to allow small-scale local animal slaughter\u003c/a> has fueled a fight over the meaning of sustainable food policies.\u003c/p>\n\u003cp>To some locals, the reversal of the ban on all animal slaughter that the board enacted in 2003 adds another positive chapter to the county’s storied local food ethos.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“If you do not encourage the model of more local, sustainable, transparent food systems, then you’re going to end up with Monsanto and Swift and the large conglomerates producing food in a manner that is unhealthy and environmentally completely inappropriate,” said Mark Pasternak, a rabbit farmer and the owner of \u003ca href=\"http://www.devilsgulchranch.com/index.html\">Devil’s Gulch Ranch\u003c/a>.\u003c/p>\n\u003cp>But to others, \u003ca href=\"http://civileats.com/2017/01/10/sustainable-meat-supporters-and-vegan-activists-both-claim-bullying/\">the very phrase “sustainable meat” is an oxymoron\u003c/a>, an impossibility. By permitting any animal slaughter—even the small-scale, local kind—Marin County is regressing and papering over the sins of animal agriculture, they say.\u003c/p>\n\u003cp>\u003cstrong>Small-Scale Slaughter Permitted\u003cbr>\n\u003c/strong>\u003cbr>\nThe change in the code, \u003ca href=\"http://www.marinij.com/article/NO/20170314/NEWS/170319891\">unanimously approved by the board of supervisors last month\u003c/a>, allows small-scale slaughter of poultry—less than 20,000 birds or rabbits per year—and permits mobile slaughter units for all kinds of animals, including cows, pigs, and poultry to visit farms. The county won’t be inspecting slaughter operations, said Jeremy Tejirian, a planning manager for the county, although the \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/production-and-inspection/slaughter-inspection-101/slaughter-inspection-101\">USDA inspects all slaughter units\u003c/a> for cows and pigs, including the mobile units that Marin is now using.\u003c/p>\n\u003cp>Marin County had considered allowing brick-and-mortar slaughterhouses, but decided against it. Officials also thought about retaining a rabbit slaughter ban when some residents protested the killing of animals that are also popular household pets, but ended up lifting it as well.\u003c/p>\n\u003cp>Supporters say lifting the ban will allow them to keep a great portion of the meat supply chain local, while also growing new aspects of their businesses. The rule change also highlights the limited number of options for small farmers everywhere, even in a place like Marin County, where there exists both demand for and supply of locally raised meat. Previously, farmers and ranchers had to send their animals to sometimes far-distant slaughterhouses for processing. Some Marin poultry farmers send their birds to Stockton or Sacramento, nearly 100 miles away. And though \u003ca href=\"http://www.marinsunfarms.com/about-us/\">the nearest beef processing plant\u003c/a> is just over the Sonoma county line to the north of Marin, \u003ca href=\"http://civileats.com/2017/03/28/meat-processing-in-a-box/\">minimizing or eliminating animal transport\u003c/a> is key to humane treatment of poultry and livestock.\u003c/p>\n\u003cp>And that Sonoma County slaughterhouse has taken over the operations from Rancho Feeding, which earned notoriety after employees admitted to \u003ca href=\"http://www.pressdemocrat.com/news/5185001-181/rancho-feeding-corp-co-owner-sentenced\">slaughtering diseased and uninspected cows\u003c/a>, leading to a federal recall of 8.7 million pounds of beef.\u003c/p>\n\u003cp>Fifty years ago, there were about 10,000 slaughtering facilities scattered throughout the United States. Then in 1967, Congress passed the \u003ca href=\"https://www.farmtoconsumer.org/blog/2015/09/10/the-wholesome-meat-act-of-1967-disaster-for-small-slaughterhouses-from-the-start/\">Wholesome Meat Act\u003c/a>, which mandated that state slaughter rules be at least as strict as federal ones. The act ended up driving major consolidation in the meat processing industry, and today, there are fewer than 3,000 slaughterhouses throughout the country.\u003c/p>\n\u003cp>Federal inspections are required for all large animal slaughter operations, and for poultry slaughter operations that process more than 20,000 animals per year. State regulations govern smaller poultry operations, and in California, only county rules cover poultry operations slaughtering fewer than 5,000 animals per year.\u003c/p>\n\u003cp>Across California’s 58 counties, rules regulating animal slaughter vary considerably, with urbanized areas generally having stricter limits, said Dave Runsten, the policy director for the \u003ca href=\"http://www.caff.org/\">Community Alliance with Family Farmers\u003c/a>, a California advocacy group.\u003c/p>\n\u003cp>\u003cstrong>The Debate Rages On\u003c/strong>\u003c/p>\n\u003cp>People on both sides of the issue hold strong opinions.\u003c/p>\n\u003cp>\u003ca href=\"http://miyokoskitchen.com/\">Miyoko Schinner\u003c/a>, an author, \u003ca href=\"http://www.artisanveganlife.com/\">vegan chef\u003c/a>, and animal rights activist based in Marin takes issue with the growing local, grass-fed beef movement. When applied to meat, terms like “local,” “humane,” and “farm-to-table” are just catch phrases that obscure the reality that meat will never feed the 9 billion people projected to populate the world by 2050, she said.\u003c/p>\n\u003cp>“Grass-fed may be more sustainable than CAFOs, but it’s not as sustainable as plants,” she said. “In my view, there’s so much more you can do with seven acres to grow plants and feed people.”\u003c/p>\n\u003cp>Lifting the ban on animal slaughter will encourage more meat consumption, Schinner said. “What that is doing is promoting the myth of sustainable animal agriculture,” she added. “It’s making people feel better about continuing to eat animal products.”\u003c/p>\n\u003cp>On the other hand, humane meat advocated say that allowing on-farm and small-scale animal slaughter enables farmers of pasture-raised chickens to retain more control over their product. It’s also a more humane alternative to industrialized slaughterhouses, in which dozens of chickens stream by on an assembly line every minute, making inspection difficult, Runsten said.\u003c/p>\n\u003cp>“It’s a thing that used to be done on farms all the time,” he added. “If more of them took the path that Marin took, and said this is a right of farmers to do that, I think it would open up more opportunities for people.”\u003c/p>\n\u003cp>Additionally, there’s a bottleneck in the local food supply chain under current practices as farmers end up having to reserve slots in slaughterhouses months ahead of time, said Pete Kennedy, who is on the board of directors for the \u003ca href=\"https://www.farmtoconsumer.org/\">Farm-to-Consumer Legal Defense Fund\u003c/a>, which advocates for less restrictive regulations on raw milk and small-scale animal slaughter. On-farm slaughter will help relieve the holdup.\u003c/p>\n\u003cp>Allowing local, on-farm slaughter “is really just a chance to improve the local infrastructure and better meet the demand for locally-produced meat,” said Kennedy, whose group is advocating for\u003ca href=\"http://civileats.com/2015/11/04/could-this-bill-make-local-meat-more-affordable-prime-act/\">legislation that would legalize the sale of custom-processed meat\u003c/a>.\u003c/p>\n\u003cp>In addition, unspoken don’t-ask-don’t-tell animal slaughter practices common in California leave farmers in legal limbo, said Pasternak of Devil’s Gulch Ranch. Better to explicitly approve slaughter, as Marin County has now done, he said.\u003c/p>\n\u003cp>“You need to know before you spend the money, time, and effort that you’re able to do it,” said Pasternak, whose farm is outside the areas zoned for animal slaughter. “It’s critical for young farmers, beginning farmers, and any farmers, if they want to invest the money in diversifying, in selling their products.”\u003c/p>\n\u003cp>Pasternak also pointed to aesthetic benefits of lifting the ban. Farms are commercial enterprises, and dirty, sometimes noisy activities—such as slaughtering animals, spraying fields, and driving tractors—are necessary to retain the open space Marin residents cherish. Many wealthy people in the area near his farm “want to look at nice green pastures with a cow, but don’t want any commercial activity with smells or sounds or dust,” Pasternak said.\u003c/p>\n\u003cp>But in Marin County, \u003ca href=\"http://www.marineconomicconsulting.com/Presentations/CAMS%20Forum%20030117.pdf\">some residents worry\u003c/a> animal slaughter could harm the local economy. “I think it has the potential to be an unmitigated disaster,” said \u003ca href=\"http://www.marineconomicconsulting.com/consultants.php\">Jon Haveman, an economist in Marin County\u003c/a>. He said he doesn’t oppose all animal slaughter and just believes it needs to be done in more suitable places with fewer tourists and residents.\u003c/p>\n\u003cp>Declining residential property values could threaten the county’s budget, he said. Tourism could decline. Additionally, he worries about water use in a drought-prone area. Slaughtering requires large amounts of water–130 gallons per cow, and five to 10 gallons per chicken–and the guts and offal have to be disposed of lest predators cart them off. Less stringent inspection rules for smaller slaughter operations could lead people to cheat.\u003c/p>\n\u003cp>Some people in Marin County are already plotting legal recourse. “There are people looking at it pretty aggressively, and I’d be pretty surprised if there was not legal action brought,” Haveman said.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\n\u003ca href=\"http://civileats.com/author/aorlowski/\" target=\"_blank\">Aaron Orlowski\u003c/a> is a California-based environment, food and science journalist. He often writes about agriculture, fish (both farmed and wild), water resources, and renewable energy. Before settling on the West Coast, he worked for newspapers in North and South Dakota. In his spare time, he attempts to salvage untested recipes in the kitchen.\u003c/p>\n\n",
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"excerpt": "In a county famous for its support of local food, the uproar over lifting Marin’s ban on local slaughter raises questions about sustainable food policy.",
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"description": "In a county famous for its support of local food, the uproar over lifting Marin’s ban on local slaughter raises questions about sustainable food policy.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One vision of a progressive food system celebrates diverse local farms and an approach to meat production that reduces the suffering of animals eventually slated to be slaughtered.\u003c/p>\n\u003cp>But another vision insists that animal slaughter will never expunge its inherently inhumane nature, and that only plants should feed a growing global population.\u003c/p>\n\u003cp>Which is more progressive? And which is more sustainable? In many communities, food activists are too busy combating new concentrated animal feeding operations (CAFOs) or looking for alternatives to large-scale commodity crop production to debate the finer points of niche issues like local animal slaughter.\u003c/p>\n\u003cp>That’s not the case in Marin County, California, \u003ca href=\"http://www.nytimes.com/2005/11/05/us/organic-farmings-american-heartland-awaits-royals.html\">a stronghold of the organic and local food movements\u003c/a>, where a recent choice by the county board of supervisors \u003ca href=\"http://www.marincounty.org/~/media/files/maringov/board-actions/2017/march/17031414cdadevpcodeltr.pdf?la=en\">to allow small-scale local animal slaughter\u003c/a> has fueled a fight over the meaning of sustainable food policies.\u003c/p>\n\u003cp>To some locals, the reversal of the ban on all animal slaughter that the board enacted in 2003 adds another positive chapter to the county’s storied local food ethos.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“If you do not encourage the model of more local, sustainable, transparent food systems, then you’re going to end up with Monsanto and Swift and the large conglomerates producing food in a manner that is unhealthy and environmentally completely inappropriate,” said Mark Pasternak, a rabbit farmer and the owner of \u003ca href=\"http://www.devilsgulchranch.com/index.html\">Devil’s Gulch Ranch\u003c/a>.\u003c/p>\n\u003cp>But to others, \u003ca href=\"http://civileats.com/2017/01/10/sustainable-meat-supporters-and-vegan-activists-both-claim-bullying/\">the very phrase “sustainable meat” is an oxymoron\u003c/a>, an impossibility. By permitting any animal slaughter—even the small-scale, local kind—Marin County is regressing and papering over the sins of animal agriculture, they say.\u003c/p>\n\u003cp>\u003cstrong>Small-Scale Slaughter Permitted\u003cbr>\n\u003c/strong>\u003cbr>\nThe change in the code, \u003ca href=\"http://www.marinij.com/article/NO/20170314/NEWS/170319891\">unanimously approved by the board of supervisors last month\u003c/a>, allows small-scale slaughter of poultry—less than 20,000 birds or rabbits per year—and permits mobile slaughter units for all kinds of animals, including cows, pigs, and poultry to visit farms. The county won’t be inspecting slaughter operations, said Jeremy Tejirian, a planning manager for the county, although the \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/production-and-inspection/slaughter-inspection-101/slaughter-inspection-101\">USDA inspects all slaughter units\u003c/a> for cows and pigs, including the mobile units that Marin is now using.\u003c/p>\n\u003cp>Marin County had considered allowing brick-and-mortar slaughterhouses, but decided against it. Officials also thought about retaining a rabbit slaughter ban when some residents protested the killing of animals that are also popular household pets, but ended up lifting it as well.\u003c/p>\n\u003cp>Supporters say lifting the ban will allow them to keep a great portion of the meat supply chain local, while also growing new aspects of their businesses. The rule change also highlights the limited number of options for small farmers everywhere, even in a place like Marin County, where there exists both demand for and supply of locally raised meat. Previously, farmers and ranchers had to send their animals to sometimes far-distant slaughterhouses for processing. Some Marin poultry farmers send their birds to Stockton or Sacramento, nearly 100 miles away. And though \u003ca href=\"http://www.marinsunfarms.com/about-us/\">the nearest beef processing plant\u003c/a> is just over the Sonoma county line to the north of Marin, \u003ca href=\"http://civileats.com/2017/03/28/meat-processing-in-a-box/\">minimizing or eliminating animal transport\u003c/a> is key to humane treatment of poultry and livestock.\u003c/p>\n\u003cp>And that Sonoma County slaughterhouse has taken over the operations from Rancho Feeding, which earned notoriety after employees admitted to \u003ca href=\"http://www.pressdemocrat.com/news/5185001-181/rancho-feeding-corp-co-owner-sentenced\">slaughtering diseased and uninspected cows\u003c/a>, leading to a federal recall of 8.7 million pounds of beef.\u003c/p>\n\u003cp>Fifty years ago, there were about 10,000 slaughtering facilities scattered throughout the United States. Then in 1967, Congress passed the \u003ca href=\"https://www.farmtoconsumer.org/blog/2015/09/10/the-wholesome-meat-act-of-1967-disaster-for-small-slaughterhouses-from-the-start/\">Wholesome Meat Act\u003c/a>, which mandated that state slaughter rules be at least as strict as federal ones. The act ended up driving major consolidation in the meat processing industry, and today, there are fewer than 3,000 slaughterhouses throughout the country.\u003c/p>\n\u003cp>Federal inspections are required for all large animal slaughter operations, and for poultry slaughter operations that process more than 20,000 animals per year. State regulations govern smaller poultry operations, and in California, only county rules cover poultry operations slaughtering fewer than 5,000 animals per year.\u003c/p>\n\u003cp>Across California’s 58 counties, rules regulating animal slaughter vary considerably, with urbanized areas generally having stricter limits, said Dave Runsten, the policy director for the \u003ca href=\"http://www.caff.org/\">Community Alliance with Family Farmers\u003c/a>, a California advocacy group.\u003c/p>\n\u003cp>\u003cstrong>The Debate Rages On\u003c/strong>\u003c/p>\n\u003cp>People on both sides of the issue hold strong opinions.\u003c/p>\n\u003cp>\u003ca href=\"http://miyokoskitchen.com/\">Miyoko Schinner\u003c/a>, an author, \u003ca href=\"http://www.artisanveganlife.com/\">vegan chef\u003c/a>, and animal rights activist based in Marin takes issue with the growing local, grass-fed beef movement. When applied to meat, terms like “local,” “humane,” and “farm-to-table” are just catch phrases that obscure the reality that meat will never feed the 9 billion people projected to populate the world by 2050, she said.\u003c/p>\n\u003cp>“Grass-fed may be more sustainable than CAFOs, but it’s not as sustainable as plants,” she said. “In my view, there’s so much more you can do with seven acres to grow plants and feed people.”\u003c/p>\n\u003cp>Lifting the ban on animal slaughter will encourage more meat consumption, Schinner said. “What that is doing is promoting the myth of sustainable animal agriculture,” she added. “It’s making people feel better about continuing to eat animal products.”\u003c/p>\n\u003cp>On the other hand, humane meat advocated say that allowing on-farm and small-scale animal slaughter enables farmers of pasture-raised chickens to retain more control over their product. It’s also a more humane alternative to industrialized slaughterhouses, in which dozens of chickens stream by on an assembly line every minute, making inspection difficult, Runsten said.\u003c/p>\n\u003cp>“It’s a thing that used to be done on farms all the time,” he added. “If more of them took the path that Marin took, and said this is a right of farmers to do that, I think it would open up more opportunities for people.”\u003c/p>\n\u003cp>Additionally, there’s a bottleneck in the local food supply chain under current practices as farmers end up having to reserve slots in slaughterhouses months ahead of time, said Pete Kennedy, who is on the board of directors for the \u003ca href=\"https://www.farmtoconsumer.org/\">Farm-to-Consumer Legal Defense Fund\u003c/a>, which advocates for less restrictive regulations on raw milk and small-scale animal slaughter. On-farm slaughter will help relieve the holdup.\u003c/p>\n\u003cp>Allowing local, on-farm slaughter “is really just a chance to improve the local infrastructure and better meet the demand for locally-produced meat,” said Kennedy, whose group is advocating for\u003ca href=\"http://civileats.com/2015/11/04/could-this-bill-make-local-meat-more-affordable-prime-act/\">legislation that would legalize the sale of custom-processed meat\u003c/a>.\u003c/p>\n\u003cp>In addition, unspoken don’t-ask-don’t-tell animal slaughter practices common in California leave farmers in legal limbo, said Pasternak of Devil’s Gulch Ranch. Better to explicitly approve slaughter, as Marin County has now done, he said.\u003c/p>\n\u003cp>“You need to know before you spend the money, time, and effort that you’re able to do it,” said Pasternak, whose farm is outside the areas zoned for animal slaughter. “It’s critical for young farmers, beginning farmers, and any farmers, if they want to invest the money in diversifying, in selling their products.”\u003c/p>\n\u003cp>Pasternak also pointed to aesthetic benefits of lifting the ban. Farms are commercial enterprises, and dirty, sometimes noisy activities—such as slaughtering animals, spraying fields, and driving tractors—are necessary to retain the open space Marin residents cherish. Many wealthy people in the area near his farm “want to look at nice green pastures with a cow, but don’t want any commercial activity with smells or sounds or dust,” Pasternak said.\u003c/p>\n\u003cp>But in Marin County, \u003ca href=\"http://www.marineconomicconsulting.com/Presentations/CAMS%20Forum%20030117.pdf\">some residents worry\u003c/a> animal slaughter could harm the local economy. “I think it has the potential to be an unmitigated disaster,” said \u003ca href=\"http://www.marineconomicconsulting.com/consultants.php\">Jon Haveman, an economist in Marin County\u003c/a>. He said he doesn’t oppose all animal slaughter and just believes it needs to be done in more suitable places with fewer tourists and residents.\u003c/p>\n\u003cp>Declining residential property values could threaten the county’s budget, he said. Tourism could decline. Additionally, he worries about water use in a drought-prone area. Slaughtering requires large amounts of water–130 gallons per cow, and five to 10 gallons per chicken–and the guts and offal have to be disposed of lest predators cart them off. Less stringent inspection rules for smaller slaughter operations could lead people to cheat.\u003c/p>\n\u003cp>Some people in Marin County are already plotting legal recourse. “There are people looking at it pretty aggressively, and I’d be pretty surprised if there was not legal action brought,” Haveman said.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\n\u003ca href=\"http://civileats.com/author/aorlowski/\" target=\"_blank\">Aaron Orlowski\u003c/a> is a California-based environment, food and science journalist. He often writes about agriculture, fish (both farmed and wild), water resources, and renewable energy. Before settling on the West Coast, he worked for newspapers in North and South Dakota. In his spare time, he attempts to salvage untested recipes in the kitchen.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrate Women's History Month at these Bay Area Women-Owned Restaurants",
"title": "Celebrate Women's History Month at these Bay Area Women-Owned Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Each year, \u003ca href=\"http://www.nwhp.org/womens-history-month/2017-honoree-nominations/\" target=\"_blank\">the National Women's History Project\u003c/a> declares a theme for women's history month in March. This year, the theme is \"Honoring Trailblazing Women in Labor and Business.\" \u003c/p>\n\u003cp>It's been a busy time for women lately, with the record-setting women's marches around the world last month, and calls for \u003ca href=\"https://www.womenstrikeus.org/\" target=\"_blank\">a Day Without Women general strike\u003c/a> today on International Women's Day.\u003c/p>\n\u003cp>In the food world, women have long had an impact on shaping what we eat and how we eat: from chefs to food advocates to restauranteurs. And nowhere has that been more true than in the Bay Area. Organizations like \u003ca href=\"https://womenchefs.org/\" target=\"_blank\">Women Chefs & Restauranteurs\u003c/a> and the \u003ca href=\"https://www.jamesbeard.org/womens-entrepreneurial-leadership-program\" target=\"_blank\">James Beard Foundation's Women Entrepreneurial Leadership Program\u003c/a> have been working to give more women resources to start their own restaurants and companies.\u003c/p>\n\u003cp>A number of local women chefs were acknowledged on \u003ca href=\"http://sf.eater.com/2017/2/15/14624108/james-beard-awards-semifinalists-san-francisco-bay-area-2017\" target=\"_blank\">this year's James Beard Award semifinalist list\u003c/a> (and some of them are listed below as well). And let's pay our respects to culinary icons who have passed away, like \u003ca href=\"http://zunicafe.com/\" target=\"_blank\">Zuni Cafe's\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rogers\u003c/a> and Bette Kroening of \u003ca href=\"https://www.yelp.com/biz/bettes-oceanview-diner-berkeley\" target=\"_blank\">Bette's Oceanview Diner\u003c/a>. \u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode featuring Bette's:\u003cbr>\nhttps://youtu.be/I2rvNC1kpAQ?t=9m18s\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To celebrate all that women do and the impact they have on our food, why not go out and eat at their restaurants. Here are some of our favorite female-owned or -run local spots, with a longer list below. This is certainly not every restaurant owned or managed by a woman, so please share your favorites in the comments if we missed them. \u003c/p>\n\u003ch2>Atelier Crenn\u003c/h2>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong> became one of the highest rated female chefs in the U.S. in 2013 when her Atelier Crenn got two Michelin stars. Since then, she won a James Beard award and was named \"the World's Best Female Chef.\" It's all happened fairly quickly, which means it can be hard to come by reservations for the $315 multi-course tasting menu at her experimental, high-concept local, sustainable restaurant. (That's also why the restaurant will be moving to a ticketing system.) She's also opened \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, focused on French cooking and her childhood.\u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode:\u003cbr>\nhttps://youtu.be/Y3q2cLxQVWI\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003c/strong>\u003cbr>\n3127 Fillmore St. [\u003ca href=\"https://goo.gl/8HNeV6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA\u003cbr>\nPh: (415) 440-0460\u003cbr>\nHours: Tues-Thurs, 5:30am-8:30pm; Fri, Sat, 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ateliercrenn/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ateliercrenn?lang=en\" target=\"_blank\">@AtelierCrenn\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dominiquecrenn/?hl=en\" target=\"_blank\">@dominquecrenn\u003c/a>\u003cbr>\nPrice range: $$$$\u003c/p>\n\u003cfigure id=\"attachment_115730\" class=\"wp-caption aligncenter\" style=\"max-width: 864px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\">\u003cimg class=\"size-full wp-image-115730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\" alt=\"El Molino Central\" width=\"864\" height=\"576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg 864w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-520x347.jpg 520w\" sizes=\"(max-width: 864px) 100vw, 864px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">El Molino Central \u003ccite>(Courtesy of El Molino Central)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>El Molino Central\u003c/h2>\n\u003cp>Out of a casual taco spot at Boyes Hot Springs, chef \u003cstrong>Karen Taylor Waikiki\u003c/strong> serves up some of the surprisingly best Mexican food in Northern California. A molino is a kind of Mexican mill, where the community grounds its corn into masa. And here the masa is ground fresh. Try the tamales, made with local and seasonal ingredients, or the Oaxacan chicken mole -- and, of course, the tacos, especially the fish ones. It's not a fancy spot, but it is delicious. That's why Taylor Waikiki was nominated for a James Beard award. Chef Taylor Waikiki also sells her foods at a Primavera booth at the Saturday Ferry Plaza Farmers’ Market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elmolinocentral.com/\" target=\"_blank\">El Molino Central\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n11 Central Ave. [\u003ca href=\"https://goo.gl/8VKy0V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSonoma, CA 95476\u003cbr>\nPh: (707) 939-1010\u003cbr>\nHours: 9am-9pm, daily\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/elmolinocentral/\" target=\"_blank\">El Molino Central\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/elmolinocentral/\" target=\"_blank\">@elmolinocentral\u003c/a>\u003cbr>\nPrice range: $\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cp> [\u003cstrong>CLOSED\u003c/strong> - check out Preeti Mistry's new spot, \u003ca href=\"https://www.navikitchen.com/\">Navi Kitchen\u003c/a>]\u003cbr>\nWhen \u003cstrong>Preeti Mistry\u003c/strong> opened Juhu Beach Club in 2013, it was the natural conclusion of what started as dinners she made for friends. After training at Le Cordon Bleu, Mistry went on to start her own pop-up restaurant of high-quality Indian food. She makes her dough by hand and her unique, quirky Indian street food, like lamb kofta and tamarind coconut curry, garnered the attention of fans. Mistry's worked as the executive chef at Google and was on Bravo's \"Top Chef.\" She also has been nominated for a well-deserved James Beard award.\u003c/p>\n\u003cfigure id=\"attachment_115733\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\">\u003cimg class=\"size-full wp-image-115733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\" alt=\"Mistry at work.\" width=\"720\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-520x693.jpg 520w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mistry at work. \u003ccite>(Courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003c/strong>\u003cbr>\n5179 Telegraph Ave. [\u003ca href=\"https://goo.gl/sovHDO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Brunch: Sat, Sun, 11am-2pm; Dinner: Tues-Sat, 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (dinner: $20-30)\u003c/p>\n\u003cfigure id=\"attachment_115753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\">\u003cimg class=\"size-full wp-image-115753\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \" width=\"1000\" height=\"664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Khin Khao\u003c/h2>\n\u003cp>\u003cstrong>Pim Techamuanvivit\u003c/strong> started as \u003ca href=\"http://chezpim.com/\" target=\"_blank\">a food blogger\u003c/a>, but moved into developing her own recipes and in 2014 opened Kin Khao. Kin Khao's goal is to \"liberate her beloved Thai cuisine from the tyranny of peanut sauce,\" and they do just that with a small menu that's big on innovation and short on pad thai. Inside the Parc 55 Hotel, try the cocktails and then move on to the papaya salad, the spicy wild boar Laab Kua, or a house favorite, Khao Kan Jin (a kind of banana leaf-wrapped steamed pork blood sausage). Or try the $60 prix fixe menu to get all the highlights.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kinkhao.com/\" target=\"_blank\">Kin Khao\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis) [\u003ca href=\"https://goo.gl/ImzN4d\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 8362-7456\u003cbr>\nHours: Lunch: Mon-Sun, 11:30am-2pm; Dinner: Sun-Thurs, 5:30pm-10pm; Fri, Sat, 5:30pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\" target=\"_blank\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\" target=\"_blank\">@KinKhao\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kinkhao/\" target=\"_blank\">@kinkhao\u003c/a>\u003cbr>\nPrice: $$\u003c/p>\n\u003cfigure id=\"attachment_115754\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\" alt=\"A plate at Miss Ollie's\" width=\"640\" height=\"640\" class=\"size-full wp-image-115754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-150x150.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A plate at Miss Ollie's \u003ccite>(Courtesy of Miss Ollie's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Miss Ollie's\u003c/h2>\n\u003cp>Here, it's all about the fried chicken. Plates full of delicious fried chicken. And, also, the island-style pork, the cornmeal fritters with honey, the plantains with garlic oil, and the jerk shrimp. Basically, you will be very full by the time you're done with a meal at Miss Ollie's. Opened and run by \u003cstrong>Sarah Kirnon\u003c/strong>, who was previously the chef at Hibiscus, Miss Ollie's is named after her grandma and offers up her take on the Caribbean food of her childhood. For what you get, the prices are low. Maybe that's why everyone orders more than they can eat. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/6opRDl\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch: Tues-Fri, 11:30am-2pm; Sat, 12-3pm; Dinner: Tues-Thurs, 5:30pm-9:30pm; Fri, 5:30pm-10:30pm; Sat, 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nPrice: $$ (dinner: $10-20)\u003c/p>\n\u003ch2>SAN FRANCISCO\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a>: Melissa Perello, chef & owner (The Castro)\u003c/li>\n\u003cli>\u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a>: Melissa Perello, chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://www.chefmelissaking.com/events/\" target=\"_blank\">Co+Lab\u003c/a>: Melissa King, chef (pop-up)\u003c/li>\n\u003cli>\u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b.patisserie\u003c/a>: Belinda Leong, head pastry chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda’s French Soul Food\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://www.libbyjane.com/\" target=\"_blank\">Libby Jane\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://brendasmeatandthree.com/\" target=\"_blank\">Brenda’s Meat & Three\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Fillmore)\u003c/li>\n\u003cli>\u003ca href=\"http://statebirdsf.com/\" target=\"_blank\">State Bird Provisions\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"https://theprogress-sf.com/\" target=\"_blank\">the Progress\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a>: Gabriela Cámara, chef (Hayes Valley) \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a>: Nancy Oakes, executive chef & co-owner, Dana Younkin, chef, and Lisa Lu, pastry chef (The Embarcadero)\u003c/li>\n\u003cli>\u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a>: Pamela Mazzola, chef & partner (Downtown)\u003c/li>\n\u003cli>\u003ca href=\"https://www.a16pizza.com/\" target=\"_blank\">A16\u003c/a>: Shelley Lindgren, wine director (The Marina)\u003c/li>\n\u003cli>\u003ca href=\"http://www.foreigncinema.com/\" target=\"_blank\">Foreign Cinema\u003c/a>: Gayle Pirie, chef & co-owner (The Mission)\u003c/li>\n\u003cli>\u003ca href=\"http://daflora.com/\" target=\"_blank\">Da Flora\u003c/a>: Flora Gaspar, owner (North Beach) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=k67ErJFdZ3Q\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere\u003c/a>: Traci Des Jardins, chef & owner (Hayes Valley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=aqMaj2erTtQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://auntieaprils.net/\" target=\"_blank\">Auntie April’s\u003c/a>: April Spears, chef & owner (Bayview) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>: April Bloomfield, chef & owner (Jackson Square)\u003c/li>\n\u003c/ul>\n\u003ch2>EAST BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>: Tanya Holland, executive chef & owner (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=BOUE6BeOsjQ\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>: Alice Waters, executive chef & owner (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://salutemarinabay.com/\" target=\"_blank\">Salute e Vita Ristorante\u003c/a>: Menbu Akililu, owner (Richmond) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9cM4_mDYGCQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/souksavanhrestaurant\" target=\"_blank\">Souk Savanh:\u003c/a> Nai O. Saelee, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=zxTpQGcBPrg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/guerilla-cafe-berkeley\" target=\"_blank\">Guerilla Café\u003c/a>: Andrea Ali, chef & co-owner, Kobu Konte, co-owner, and Rachel Konte, co-owner (Berkeley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=QjCJDQP1p-o\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lannathailivermore.com/\" target=\"_blank\">Lanna Thai\u003c/a>: Prakin Chaipan-Gamble, executive chef & owner (Livermore) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=JFZOxrG1UjM\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha\u003c/a>: Dominica Rice Cisneros, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=kMzvLA1mLb0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.oicbowlchinese.com/\" target=\"_blank\">Oi-C Bowl\u003c/a>: Linda Lam, owner (Walnut Creek) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=010thqU70yU\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer\u003c/a>: Romney Steele, chef & co-owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=Mx0XLXBaVaI\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/home.html\" target=\"_blank\">Souley Vegan\u003c/a>: Tamearra Dyson, chef & owner (Oakland) \u003c/li>\n\u003cli>\u003ca href=\"http://driplineoakland.com/\" target=\"_blank\">Drip Line\u003c/a>: Nora Dunning, executive chef & partner (Oakland) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nyumbai.com/#new-page-1\" target=\"_blank\">Nyum Bai\u003c/a>: Nite Yun, chef & owner (Emeryville) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/10/noodle-soups-share-cambodian-culture-at-nyum-bai/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>SOUTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.pastamoon.com/\" target=\"_blank\">Pasta Moon\u003c/a>: Kim Levin, chef & owner (Half Moon Bay) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hBGOeh7RHlg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.cooleatz.com/flea-st-cafe\" target=\"_blank\">Flea Street Café\u003c/a>: Jesse Ziff Cool, chef & owner (Menlo Park) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=UZs1UvICNQQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lilliemaeshouse.com/\" target=\"_blank\">Lillie Mae’s House of Soul Food\u003c/a>: Rhonda Manning, chef & owner (Santa Clara) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=0dNPpGAnQWk\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/to-bang-santa-clara\" target=\"_blank\">To Bang Korean BBQ\u003c/a>: Ji Yeon Kim, owner (Santa Clara) \u003ca href=\"https://www.youtube.com/watch?v=2Av8QKQQjvA\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://tamarinerestaurant.com/\" target=\"_blank\">Tamarine Restaurant and Gallery\u003c/a>: Tanya Hyunh Hartley, co-owner, and Tammy Hyunh, executive chef & co-owner (Palo Alto) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=vwN5KBEThKw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003ch2>NORTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://mustardsgrill.com/\" target=\"_blank\">Mustards Grill\u003c/a>: Cindy Pawclyn, owner & executive chef (Napa) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=C4dx4oQIFb4\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a>: Veronica Salazar, chef & owner (Larkspur & San Francisco) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hdSUAA_tZuw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.copitarestaurant.com/\" target=\"_blank\">Copita Tequileria y Comida\u003c/a>: Joanne Weir, owner (Sausalito) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=fIfcqxUAvbY\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lodgeattiburon.com/amenities/tiburon-tavern/\" target=\"_blank\">Tiburon Tavern\u003c/a>: Mo L’Esperance, chef (Tiburon)\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Clarification in Kin Khao segment:\u003c/strong> The original phrasing about ownership was unclear. Pim Techamuanvivit is the owner of Kin Khao. Michael Gaines was the chef de cuisine when the restaurant opened in 2014 but left the position in 2015.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Celebrate the influence of talented female chefs in the most delicious way possible: by eating at their restaurants.",
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"title": "Celebrate Women's History Month at these Bay Area Women-Owned Restaurants | KQED",
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"headline": "Celebrate Women's History Month at these Bay Area Women-Owned Restaurants",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Each year, \u003ca href=\"http://www.nwhp.org/womens-history-month/2017-honoree-nominations/\" target=\"_blank\">the National Women's History Project\u003c/a> declares a theme for women's history month in March. This year, the theme is \"Honoring Trailblazing Women in Labor and Business.\" \u003c/p>\n\u003cp>It's been a busy time for women lately, with the record-setting women's marches around the world last month, and calls for \u003ca href=\"https://www.womenstrikeus.org/\" target=\"_blank\">a Day Without Women general strike\u003c/a> today on International Women's Day.\u003c/p>\n\u003cp>In the food world, women have long had an impact on shaping what we eat and how we eat: from chefs to food advocates to restauranteurs. And nowhere has that been more true than in the Bay Area. Organizations like \u003ca href=\"https://womenchefs.org/\" target=\"_blank\">Women Chefs & Restauranteurs\u003c/a> and the \u003ca href=\"https://www.jamesbeard.org/womens-entrepreneurial-leadership-program\" target=\"_blank\">James Beard Foundation's Women Entrepreneurial Leadership Program\u003c/a> have been working to give more women resources to start their own restaurants and companies.\u003c/p>\n\u003cp>A number of local women chefs were acknowledged on \u003ca href=\"http://sf.eater.com/2017/2/15/14624108/james-beard-awards-semifinalists-san-francisco-bay-area-2017\" target=\"_blank\">this year's James Beard Award semifinalist list\u003c/a> (and some of them are listed below as well). And let's pay our respects to culinary icons who have passed away, like \u003ca href=\"http://zunicafe.com/\" target=\"_blank\">Zuni Cafe's\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rogers\u003c/a> and Bette Kroening of \u003ca href=\"https://www.yelp.com/biz/bettes-oceanview-diner-berkeley\" target=\"_blank\">Bette's Oceanview Diner\u003c/a>. \u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode featuring Bette's:\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/I2rvNC1kpAQ'\n title='//www.youtube.com/embed/I2rvNC1kpAQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To celebrate all that women do and the impact they have on our food, why not go out and eat at their restaurants. Here are some of our favorite female-owned or -run local spots, with a longer list below. This is certainly not every restaurant owned or managed by a woman, so please share your favorites in the comments if we missed them. \u003c/p>\n\u003ch2>Atelier Crenn\u003c/h2>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong> became one of the highest rated female chefs in the U.S. in 2013 when her Atelier Crenn got two Michelin stars. Since then, she won a James Beard award and was named \"the World's Best Female Chef.\" It's all happened fairly quickly, which means it can be hard to come by reservations for the $315 multi-course tasting menu at her experimental, high-concept local, sustainable restaurant. (That's also why the restaurant will be moving to a ticketing system.) She's also opened \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, focused on French cooking and her childhood.\u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode:\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Y3q2cLxQVWI'\n title='//www.youtube.com/embed/Y3q2cLxQVWI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"https://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003c/strong>\u003cbr>\n3127 Fillmore St. [\u003ca href=\"https://goo.gl/8HNeV6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA\u003cbr>\nPh: (415) 440-0460\u003cbr>\nHours: Tues-Thurs, 5:30am-8:30pm; Fri, Sat, 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ateliercrenn/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ateliercrenn?lang=en\" target=\"_blank\">@AtelierCrenn\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dominiquecrenn/?hl=en\" target=\"_blank\">@dominquecrenn\u003c/a>\u003cbr>\nPrice range: $$$$\u003c/p>\n\u003cfigure id=\"attachment_115730\" class=\"wp-caption aligncenter\" style=\"max-width: 864px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\">\u003cimg class=\"size-full wp-image-115730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\" alt=\"El Molino Central\" width=\"864\" height=\"576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg 864w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-520x347.jpg 520w\" sizes=\"(max-width: 864px) 100vw, 864px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">El Molino Central \u003ccite>(Courtesy of El Molino Central)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>El Molino Central\u003c/h2>\n\u003cp>Out of a casual taco spot at Boyes Hot Springs, chef \u003cstrong>Karen Taylor Waikiki\u003c/strong> serves up some of the surprisingly best Mexican food in Northern California. A molino is a kind of Mexican mill, where the community grounds its corn into masa. And here the masa is ground fresh. Try the tamales, made with local and seasonal ingredients, or the Oaxacan chicken mole -- and, of course, the tacos, especially the fish ones. It's not a fancy spot, but it is delicious. That's why Taylor Waikiki was nominated for a James Beard award. Chef Taylor Waikiki also sells her foods at a Primavera booth at the Saturday Ferry Plaza Farmers’ Market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elmolinocentral.com/\" target=\"_blank\">El Molino Central\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n11 Central Ave. [\u003ca href=\"https://goo.gl/8VKy0V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSonoma, CA 95476\u003cbr>\nPh: (707) 939-1010\u003cbr>\nHours: 9am-9pm, daily\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/elmolinocentral/\" target=\"_blank\">El Molino Central\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/elmolinocentral/\" target=\"_blank\">@elmolinocentral\u003c/a>\u003cbr>\nPrice range: $\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cp> [\u003cstrong>CLOSED\u003c/strong> - check out Preeti Mistry's new spot, \u003ca href=\"https://www.navikitchen.com/\">Navi Kitchen\u003c/a>]\u003cbr>\nWhen \u003cstrong>Preeti Mistry\u003c/strong> opened Juhu Beach Club in 2013, it was the natural conclusion of what started as dinners she made for friends. After training at Le Cordon Bleu, Mistry went on to start her own pop-up restaurant of high-quality Indian food. She makes her dough by hand and her unique, quirky Indian street food, like lamb kofta and tamarind coconut curry, garnered the attention of fans. Mistry's worked as the executive chef at Google and was on Bravo's \"Top Chef.\" She also has been nominated for a well-deserved James Beard award.\u003c/p>\n\u003cfigure id=\"attachment_115733\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\">\u003cimg class=\"size-full wp-image-115733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\" alt=\"Mistry at work.\" width=\"720\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-520x693.jpg 520w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mistry at work. \u003ccite>(Courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003c/strong>\u003cbr>\n5179 Telegraph Ave. [\u003ca href=\"https://goo.gl/sovHDO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Brunch: Sat, Sun, 11am-2pm; Dinner: Tues-Sat, 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (dinner: $20-30)\u003c/p>\n\u003cfigure id=\"attachment_115753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\">\u003cimg class=\"size-full wp-image-115753\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \" width=\"1000\" height=\"664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Khin Khao\u003c/h2>\n\u003cp>\u003cstrong>Pim Techamuanvivit\u003c/strong> started as \u003ca href=\"http://chezpim.com/\" target=\"_blank\">a food blogger\u003c/a>, but moved into developing her own recipes and in 2014 opened Kin Khao. Kin Khao's goal is to \"liberate her beloved Thai cuisine from the tyranny of peanut sauce,\" and they do just that with a small menu that's big on innovation and short on pad thai. Inside the Parc 55 Hotel, try the cocktails and then move on to the papaya salad, the spicy wild boar Laab Kua, or a house favorite, Khao Kan Jin (a kind of banana leaf-wrapped steamed pork blood sausage). Or try the $60 prix fixe menu to get all the highlights.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kinkhao.com/\" target=\"_blank\">Kin Khao\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis) [\u003ca href=\"https://goo.gl/ImzN4d\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 8362-7456\u003cbr>\nHours: Lunch: Mon-Sun, 11:30am-2pm; Dinner: Sun-Thurs, 5:30pm-10pm; Fri, Sat, 5:30pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\" target=\"_blank\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\" target=\"_blank\">@KinKhao\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kinkhao/\" target=\"_blank\">@kinkhao\u003c/a>\u003cbr>\nPrice: $$\u003c/p>\n\u003cfigure id=\"attachment_115754\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\" alt=\"A plate at Miss Ollie's\" width=\"640\" height=\"640\" class=\"size-full wp-image-115754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-150x150.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A plate at Miss Ollie's \u003ccite>(Courtesy of Miss Ollie's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Miss Ollie's\u003c/h2>\n\u003cp>Here, it's all about the fried chicken. Plates full of delicious fried chicken. And, also, the island-style pork, the cornmeal fritters with honey, the plantains with garlic oil, and the jerk shrimp. Basically, you will be very full by the time you're done with a meal at Miss Ollie's. Opened and run by \u003cstrong>Sarah Kirnon\u003c/strong>, who was previously the chef at Hibiscus, Miss Ollie's is named after her grandma and offers up her take on the Caribbean food of her childhood. For what you get, the prices are low. Maybe that's why everyone orders more than they can eat. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/6opRDl\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch: Tues-Fri, 11:30am-2pm; Sat, 12-3pm; Dinner: Tues-Thurs, 5:30pm-9:30pm; Fri, 5:30pm-10:30pm; Sat, 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nPrice: $$ (dinner: $10-20)\u003c/p>\n\u003ch2>SAN FRANCISCO\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a>: Melissa Perello, chef & owner (The Castro)\u003c/li>\n\u003cli>\u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a>: Melissa Perello, chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://www.chefmelissaking.com/events/\" target=\"_blank\">Co+Lab\u003c/a>: Melissa King, chef (pop-up)\u003c/li>\n\u003cli>\u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b.patisserie\u003c/a>: Belinda Leong, head pastry chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda’s French Soul Food\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://www.libbyjane.com/\" target=\"_blank\">Libby Jane\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://brendasmeatandthree.com/\" target=\"_blank\">Brenda’s Meat & Three\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Fillmore)\u003c/li>\n\u003cli>\u003ca href=\"http://statebirdsf.com/\" target=\"_blank\">State Bird Provisions\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"https://theprogress-sf.com/\" target=\"_blank\">the Progress\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a>: Gabriela Cámara, chef (Hayes Valley) \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a>: Nancy Oakes, executive chef & co-owner, Dana Younkin, chef, and Lisa Lu, pastry chef (The Embarcadero)\u003c/li>\n\u003cli>\u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a>: Pamela Mazzola, chef & partner (Downtown)\u003c/li>\n\u003cli>\u003ca href=\"https://www.a16pizza.com/\" target=\"_blank\">A16\u003c/a>: Shelley Lindgren, wine director (The Marina)\u003c/li>\n\u003cli>\u003ca href=\"http://www.foreigncinema.com/\" target=\"_blank\">Foreign Cinema\u003c/a>: Gayle Pirie, chef & co-owner (The Mission)\u003c/li>\n\u003cli>\u003ca href=\"http://daflora.com/\" target=\"_blank\">Da Flora\u003c/a>: Flora Gaspar, owner (North Beach) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=k67ErJFdZ3Q\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere\u003c/a>: Traci Des Jardins, chef & owner (Hayes Valley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=aqMaj2erTtQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://auntieaprils.net/\" target=\"_blank\">Auntie April’s\u003c/a>: April Spears, chef & owner (Bayview) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>: April Bloomfield, chef & owner (Jackson Square)\u003c/li>\n\u003c/ul>\n\u003ch2>EAST BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>: Tanya Holland, executive chef & owner (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=BOUE6BeOsjQ\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>: Alice Waters, executive chef & owner (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://salutemarinabay.com/\" target=\"_blank\">Salute e Vita Ristorante\u003c/a>: Menbu Akililu, owner (Richmond) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9cM4_mDYGCQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/souksavanhrestaurant\" target=\"_blank\">Souk Savanh:\u003c/a> Nai O. Saelee, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=zxTpQGcBPrg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/guerilla-cafe-berkeley\" target=\"_blank\">Guerilla Café\u003c/a>: Andrea Ali, chef & co-owner, Kobu Konte, co-owner, and Rachel Konte, co-owner (Berkeley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=QjCJDQP1p-o\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lannathailivermore.com/\" target=\"_blank\">Lanna Thai\u003c/a>: Prakin Chaipan-Gamble, executive chef & owner (Livermore) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=JFZOxrG1UjM\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha\u003c/a>: Dominica Rice Cisneros, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=kMzvLA1mLb0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.oicbowlchinese.com/\" target=\"_blank\">Oi-C Bowl\u003c/a>: Linda Lam, owner (Walnut Creek) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=010thqU70yU\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer\u003c/a>: Romney Steele, chef & co-owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=Mx0XLXBaVaI\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/home.html\" target=\"_blank\">Souley Vegan\u003c/a>: Tamearra Dyson, chef & owner (Oakland) \u003c/li>\n\u003cli>\u003ca href=\"http://driplineoakland.com/\" target=\"_blank\">Drip Line\u003c/a>: Nora Dunning, executive chef & partner (Oakland) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nyumbai.com/#new-page-1\" target=\"_blank\">Nyum Bai\u003c/a>: Nite Yun, chef & owner (Emeryville) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/10/noodle-soups-share-cambodian-culture-at-nyum-bai/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>SOUTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.pastamoon.com/\" target=\"_blank\">Pasta Moon\u003c/a>: Kim Levin, chef & owner (Half Moon Bay) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hBGOeh7RHlg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.cooleatz.com/flea-st-cafe\" target=\"_blank\">Flea Street Café\u003c/a>: Jesse Ziff Cool, chef & owner (Menlo Park) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=UZs1UvICNQQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lilliemaeshouse.com/\" target=\"_blank\">Lillie Mae’s House of Soul Food\u003c/a>: Rhonda Manning, chef & owner (Santa Clara) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=0dNPpGAnQWk\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/to-bang-santa-clara\" target=\"_blank\">To Bang Korean BBQ\u003c/a>: Ji Yeon Kim, owner (Santa Clara) \u003ca href=\"https://www.youtube.com/watch?v=2Av8QKQQjvA\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://tamarinerestaurant.com/\" target=\"_blank\">Tamarine Restaurant and Gallery\u003c/a>: Tanya Hyunh Hartley, co-owner, and Tammy Hyunh, executive chef & co-owner (Palo Alto) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=vwN5KBEThKw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003ch2>NORTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://mustardsgrill.com/\" target=\"_blank\">Mustards Grill\u003c/a>: Cindy Pawclyn, owner & executive chef (Napa) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=C4dx4oQIFb4\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a>: Veronica Salazar, chef & owner (Larkspur & San Francisco) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hdSUAA_tZuw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.copitarestaurant.com/\" target=\"_blank\">Copita Tequileria y Comida\u003c/a>: Joanne Weir, owner (Sausalito) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=fIfcqxUAvbY\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lodgeattiburon.com/amenities/tiburon-tavern/\" target=\"_blank\">Tiburon Tavern\u003c/a>: Mo L’Esperance, chef (Tiburon)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Clarification in Kin Khao segment:\u003c/strong> The original phrasing about ownership was unclear. Pim Techamuanvivit is the owner of Kin Khao. Michael Gaines was the chef de cuisine when the restaurant opened in 2014 but left the position in 2015.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 13 Favorite Burrito Spots",
"title": "Bay Area Bites Guide to 13 Favorite Burrito Spots",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This article was updated April 2, 2019.\u003c/em>\u003c/p>\n\u003cp>There's not necessarily a ton of new ground to cover in the ongoing and comprehensive best burrito debate. It's been vigorously discussed by both respected publications and drunk college kids for years.\u003c/p>\n\u003cp>But if you're not sure where to start in the Great Bay Area Burrito conversation or you just want a primer, here are 13 places that should keep you full and whet your appetite for more. If we missed your favorite burrito share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/6793403008_512485bfa5_o.jpg\">\u003cimg class=\"size-full wp-image-114122\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/6793403008_512485bfa5_o.jpg\" alt=\"La Taqueria\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Taqueria \u003ccite>(Wally Gobetz/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/la-taqueria-san-francisco-2\" target=\"_blank\" rel=\"noopener\">La Taqueria\u003c/a> (Mission): No, it's not exactly under-the-radar. It even won FiveThirtyEight's \u003ca href=\"http://fivethirtyeight.com/features/americas-best-burrito/\" target=\"_blank\" rel=\"noopener\">\"best burrito in America\"\u003c/a> title after an extensive bracket and contest, but there's a reason for that. La Taq is the grandaddy of the Mission-style burrito. Stand in line, bring cash, and enjoy your carne asada (though there are also vocal advocates of the carnitas).\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/el-farolito-san-francisco-2\" target=\"_blank\" rel=\"noopener\">El Farolito\u003c/a> (Mission): It's likely you already have an opinion in the best of the Mission burritos debate — maybe you're a fan of Pancho Villa or Cancun or Guadalajara — but it's hard to ignore the two biggest players in the game and one of those is El Farolito. It may be a favorite of 1 a.m. drunks, but even sober the meat is juicy, the toppings plentiful, and the salsa fresh. Here it's all about the al pastor.\u003c/li>\n\u003cli>\u003ca href=\"http://www.papalote-sf.com/\" target=\"_blank\" rel=\"noopener\">Papalote Mexican Grill\u003c/a> (Mission and Western Addition): The original Papalote was so popular — particularly after an appearance on \u003cem>Throwdown with Bobby Flay —\u003c/em> that it expanded to the Western Addition. At both locations it's all about the salsa. Slather some on top of your Triple Threat Burrito — marinated chicken, prawns, and carne asada — and you'll have a quintessential San Franciscan meal.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hrdcorp.com/\" target=\"_blank\" rel=\"noopener\">HRD Coffee Shop\u003c/a> (SoMA): It's not exactly a traditional burrito with its Korean mash-up, but it is a popular one. The specialty is the smothered burritos with shrimp katsu, but the crowd favorite is the kimchee burrito with spicy pork or bulgogi beef.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114124\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n.jpg\">\u003cimg class=\"size-full wp-image-114124\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n.jpg\" alt=\"Taqueria San Jose\" width=\"960\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-150x150.jpg 150w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taqueria San Jose \u003ccite>(Courtesy of Taqueria San Jose)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>North Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://sonomatacoshop.com/\" target=\"_blank\" rel=\"noopener\">Sonoma Taco Shop\u003c/a> (San Rafael): Sonoma may not be as well known as some of the other local favorites, but among its fans, it's known for the fresh ingredients. The popular Santa Rosa location closed earlier this year, but if you're in the North Bay then you want to stop at the San Rafael taqueria for a California-infused Mexican meal. It's won awards for its fresh and healthy ingredients.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/taqueria-san-jose-san-rafael\" target=\"_blank\" rel=\"noopener\">Taqueria San Jose\u003c/a> (San Rafael): If you're a vegetarian, this isn't necessarily the place for you. Tucked under the freeway, San Jose is really about the meat, and lots of it — though you won't want to skip the salsa bar either. Among locals ,it's a favorite, especially with the nearby high school students.\u003c/li>\n\u003cli>\u003ca href=\"http://grillys.com/\" target=\"_blank\" rel=\"noopener\">Grilly's\u003c/a> (Mill Valley and Fairfax): A distinctly Marin take on Mexican, Grilly's has its devotees. Fresh fish tacos and huge chicken taco salads (along with agua fresca) may be what it's best known for, but the sauteed shrimp burrito with mango salsa isn't bad either. Think of this less as a late-night taqueria and more as a family-oriented community restaurant.\u003c/li>\n\u003c/ul>\n\u003cp>More North Bay options:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/123808/guide-15-best-burritos-in-sonoma-county\">15 Best Burritos in Sonoma County\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114125\" class=\"wp-caption aligncenter\" style=\"max-width: 1011px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o.jpg\">\u003cimg class=\"size-full wp-image-114125\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o.jpg\" alt=\"Picante's burrito platter\" width=\"1011\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o.jpg 1011w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-520x347.jpg 520w\" sizes=\"(max-width: 1011px) 100vw, 1011px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Picante's burrito platter \u003ccite>(Courtesy of Picante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://gordotaqueria.co/\" target=\"_blank\" rel=\"noopener\">Gordo Taqueria\u003c/a> (San Francisco, Albany, Berkeley): With three locations in the city and three in the East Bay, Gordo's has a steady customer base and a healthy reputation for churning out top-end Mexican food. Start at the Albany shop. The burritos are big, the flavors are fresh, and add hot sauce.\u003c/li>\n\u003cli>\u003ca href=\"http://www.picanteberkeley.com/\" target=\"_blank\" rel=\"noopener\">Picante\u003c/a> (Berkeley): The idea with the primarily organic food at Picante is that there's something from every part of Mexico. And it's all made fresh daily, down to the corn tortillas — which you can watch being cooked and grab hot. The vegetarian menu is also extensive. Sit outside on the patio with your burrito and a 100% agave tequila margarita.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/3-hermanas-mexican-home-cooking-richmond\" target=\"_blank\" rel=\"noopener\">3 Hermanas Mexican Home Cooking\u003c/a> (Richmond): A sit-down restaurant in Richmond, 3 Hermanas is run by three women who cook up the food as you order. It may not be as trendy as taquerias on the other side of the water, but if you want authentic burritos try the desebrada (shredded beef).\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114130\" class=\"wp-caption aligncenter\" style=\"max-width: 904px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n.jpg\">\u003cimg class=\"size-full wp-image-114130\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n.jpg\" alt=\"Iguana's\" width=\"904\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n.jpg 904w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-160x170.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-800x850.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-768x816.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-240x255.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-375x398.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-520x552.jpg 520w\" sizes=\"(max-width: 904px) 100vw, 904px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Iguana's \u003ccite>(Courtesy of Iguana's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>More East Bay options:\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/18/bay-area-bites-guide-to-10-favorite-east-bay-burrito-spots/\" target=\"_blank\" rel=\"noopener\">Bay Area Bites Guide to 10 Favorite East Bay Burrito Spots\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/07/bay-area-bites-guide-to-5-favorite-breakfast-burritos-in-oakland-emeryville-and-berkeley/\" target=\"_blank\" rel=\"noopener\">Bay Area Bites Guide to 5 Favorite Breakfast Burritos in Oakland, Emeryville and Berkeley\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://burritozilla.com/\" target=\"_blank\" rel=\"noopener\">Iguana's\u003c/a> (San Jose): Home to the famous \"burritozilla,\" Iguana's was featured on Travel Channel's \u003cem>Man v. Food\u003c/em> for its five-pound monster burrito. Can you take it down? Or, if you'd rather a more reasonable sized meal, the family recipe al pastor keeps people coming back for many smaller bites.\u003c/li>\n\u003cli>\u003ca href=\"http://www.diadepesca.net/\" target=\"_blank\" rel=\"noopener\">Dia di Pesca\u003c/a> (San Jose): It's right there in the name: this place does seafood right. The specialty is fish tacos, but it didn't expand from a food stand to a brick-and-mortar restaurant on the basis of one dish. The burritos are also delicious, with local and sustainably-sourced ingredients inside — including sliced cucumbers and grilled peppers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.itslabamba.com/about\" target=\"_blank\" rel=\"noopener\">Taqueria La Bamba\u003c/a> (Mountain View): Since the 1980s, La Bamba has been a South Bay staple. At one point it had three locations, but was forced to move from its original spot and consolidate. The food, though, hasn't lost any of its luster. The restaurant offers both Mexican and Salvadoran food. You come for the fresh tortillas and salsa. You stay because you're too full to leave.\u003c/li>\n\u003c/ul>\n\u003cul>More South Bay options:\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/22/bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants/\" target=\"_blank\" rel=\"noopener\">Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Looking for some CA winter comfort food? Don't know where to get started in the great burrito debate? Fill up at these places first.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This article was updated April 2, 2019.\u003c/em>\u003c/p>\n\u003cp>There's not necessarily a ton of new ground to cover in the ongoing and comprehensive best burrito debate. It's been vigorously discussed by both respected publications and drunk college kids for years.\u003c/p>\n\u003cp>But if you're not sure where to start in the Great Bay Area Burrito conversation or you just want a primer, here are 13 places that should keep you full and whet your appetite for more. If we missed your favorite burrito share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/6793403008_512485bfa5_o.jpg\">\u003cimg class=\"size-full wp-image-114122\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/6793403008_512485bfa5_o.jpg\" alt=\"La Taqueria\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Taqueria \u003ccite>(Wally Gobetz/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/la-taqueria-san-francisco-2\" target=\"_blank\" rel=\"noopener\">La Taqueria\u003c/a> (Mission): No, it's not exactly under-the-radar. It even won FiveThirtyEight's \u003ca href=\"http://fivethirtyeight.com/features/americas-best-burrito/\" target=\"_blank\" rel=\"noopener\">\"best burrito in America\"\u003c/a> title after an extensive bracket and contest, but there's a reason for that. La Taq is the grandaddy of the Mission-style burrito. Stand in line, bring cash, and enjoy your carne asada (though there are also vocal advocates of the carnitas).\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/el-farolito-san-francisco-2\" target=\"_blank\" rel=\"noopener\">El Farolito\u003c/a> (Mission): It's likely you already have an opinion in the best of the Mission burritos debate — maybe you're a fan of Pancho Villa or Cancun or Guadalajara — but it's hard to ignore the two biggest players in the game and one of those is El Farolito. It may be a favorite of 1 a.m. drunks, but even sober the meat is juicy, the toppings plentiful, and the salsa fresh. Here it's all about the al pastor.\u003c/li>\n\u003cli>\u003ca href=\"http://www.papalote-sf.com/\" target=\"_blank\" rel=\"noopener\">Papalote Mexican Grill\u003c/a> (Mission and Western Addition): The original Papalote was so popular — particularly after an appearance on \u003cem>Throwdown with Bobby Flay —\u003c/em> that it expanded to the Western Addition. At both locations it's all about the salsa. Slather some on top of your Triple Threat Burrito — marinated chicken, prawns, and carne asada — and you'll have a quintessential San Franciscan meal.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hrdcorp.com/\" target=\"_blank\" rel=\"noopener\">HRD Coffee Shop\u003c/a> (SoMA): It's not exactly a traditional burrito with its Korean mash-up, but it is a popular one. The specialty is the smothered burritos with shrimp katsu, but the crowd favorite is the kimchee burrito with spicy pork or bulgogi beef.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114124\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n.jpg\">\u003cimg class=\"size-full wp-image-114124\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n.jpg\" alt=\"Taqueria San Jose\" width=\"960\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-150x150.jpg 150w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taqueria San Jose \u003ccite>(Courtesy of Taqueria San Jose)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>North Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://sonomatacoshop.com/\" target=\"_blank\" rel=\"noopener\">Sonoma Taco Shop\u003c/a> (San Rafael): Sonoma may not be as well known as some of the other local favorites, but among its fans, it's known for the fresh ingredients. The popular Santa Rosa location closed earlier this year, but if you're in the North Bay then you want to stop at the San Rafael taqueria for a California-infused Mexican meal. It's won awards for its fresh and healthy ingredients.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/taqueria-san-jose-san-rafael\" target=\"_blank\" rel=\"noopener\">Taqueria San Jose\u003c/a> (San Rafael): If you're a vegetarian, this isn't necessarily the place for you. Tucked under the freeway, San Jose is really about the meat, and lots of it — though you won't want to skip the salsa bar either. Among locals ,it's a favorite, especially with the nearby high school students.\u003c/li>\n\u003cli>\u003ca href=\"http://grillys.com/\" target=\"_blank\" rel=\"noopener\">Grilly's\u003c/a> (Mill Valley and Fairfax): A distinctly Marin take on Mexican, Grilly's has its devotees. Fresh fish tacos and huge chicken taco salads (along with agua fresca) may be what it's best known for, but the sauteed shrimp burrito with mango salsa isn't bad either. Think of this less as a late-night taqueria and more as a family-oriented community restaurant.\u003c/li>\n\u003c/ul>\n\u003cp>More North Bay options:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/123808/guide-15-best-burritos-in-sonoma-county\">15 Best Burritos in Sonoma County\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114125\" class=\"wp-caption aligncenter\" style=\"max-width: 1011px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o.jpg\">\u003cimg class=\"size-full wp-image-114125\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o.jpg\" alt=\"Picante's burrito platter\" width=\"1011\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o.jpg 1011w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-520x347.jpg 520w\" sizes=\"(max-width: 1011px) 100vw, 1011px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Picante's burrito platter \u003ccite>(Courtesy of Picante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://gordotaqueria.co/\" target=\"_blank\" rel=\"noopener\">Gordo Taqueria\u003c/a> (San Francisco, Albany, Berkeley): With three locations in the city and three in the East Bay, Gordo's has a steady customer base and a healthy reputation for churning out top-end Mexican food. Start at the Albany shop. The burritos are big, the flavors are fresh, and add hot sauce.\u003c/li>\n\u003cli>\u003ca href=\"http://www.picanteberkeley.com/\" target=\"_blank\" rel=\"noopener\">Picante\u003c/a> (Berkeley): The idea with the primarily organic food at Picante is that there's something from every part of Mexico. And it's all made fresh daily, down to the corn tortillas — which you can watch being cooked and grab hot. The vegetarian menu is also extensive. Sit outside on the patio with your burrito and a 100% agave tequila margarita.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/3-hermanas-mexican-home-cooking-richmond\" target=\"_blank\" rel=\"noopener\">3 Hermanas Mexican Home Cooking\u003c/a> (Richmond): A sit-down restaurant in Richmond, 3 Hermanas is run by three women who cook up the food as you order. It may not be as trendy as taquerias on the other side of the water, but if you want authentic burritos try the desebrada (shredded beef).\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114130\" class=\"wp-caption aligncenter\" style=\"max-width: 904px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n.jpg\">\u003cimg class=\"size-full wp-image-114130\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n.jpg\" alt=\"Iguana's\" width=\"904\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n.jpg 904w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-160x170.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-800x850.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-768x816.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-240x255.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-375x398.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-520x552.jpg 520w\" sizes=\"(max-width: 904px) 100vw, 904px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Iguana's \u003ccite>(Courtesy of Iguana's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>More East Bay options:\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/18/bay-area-bites-guide-to-10-favorite-east-bay-burrito-spots/\" target=\"_blank\" rel=\"noopener\">Bay Area Bites Guide to 10 Favorite East Bay Burrito Spots\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/07/bay-area-bites-guide-to-5-favorite-breakfast-burritos-in-oakland-emeryville-and-berkeley/\" target=\"_blank\" rel=\"noopener\">Bay Area Bites Guide to 5 Favorite Breakfast Burritos in Oakland, Emeryville and Berkeley\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://burritozilla.com/\" target=\"_blank\" rel=\"noopener\">Iguana's\u003c/a> (San Jose): Home to the famous \"burritozilla,\" Iguana's was featured on Travel Channel's \u003cem>Man v. Food\u003c/em> for its five-pound monster burrito. Can you take it down? Or, if you'd rather a more reasonable sized meal, the family recipe al pastor keeps people coming back for many smaller bites.\u003c/li>\n\u003cli>\u003ca href=\"http://www.diadepesca.net/\" target=\"_blank\" rel=\"noopener\">Dia di Pesca\u003c/a> (San Jose): It's right there in the name: this place does seafood right. The specialty is fish tacos, but it didn't expand from a food stand to a brick-and-mortar restaurant on the basis of one dish. The burritos are also delicious, with local and sustainably-sourced ingredients inside — including sliced cucumbers and grilled peppers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.itslabamba.com/about\" target=\"_blank\" rel=\"noopener\">Taqueria La Bamba\u003c/a> (Mountain View): Since the 1980s, La Bamba has been a South Bay staple. At one point it had three locations, but was forced to move from its original spot and consolidate. The food, though, hasn't lost any of its luster. The restaurant offers both Mexican and Salvadoran food. You come for the fresh tortillas and salsa. You stay because you're too full to leave.\u003c/li>\n\u003c/ul>\n\u003cul>More South Bay options:\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/22/bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants/\" target=\"_blank\" rel=\"noopener\">Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Food for the Soul at the Mill Valley Film Festival",
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"content": "\u003cp>The \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">Mill Valley Film Festival\u003c/a> inhabits a rare “goldilocks” zone within the cinematic universe, with the smart good fortune of arriving as summer turns to fall and Hollywood gears up for Oscar gold. The festival manages to snag more than its fair share of prestigious premieres weeks or months before they become available to the rest of us, attracting the attention of A-list stars willing to spend a couple of days being feted in tony, upscale Marin. (Twenty-sixteen is no different; the festival guest list includes Amy Adams, Nicole Kidman, Gael Garcia Bernal, Aaron Eckhart, Julie Dash and Ewan McGregor among dozens of glittering others.) Most likely, part of the fest's draw is the food and wine on tap in a region famous for -- well -- food and wine.\u003c/p>\n\u003cp>In a fitting pairing, this year’s festival features a small selection of films detailing the exploits of international celebrity chefs and restaurateurs. Anyone who has viewed even a small number of food documentaries knows that the genre has developed a very strong sensual style of its own. One doesn’t just take a camera into a kitchen and uncover magic in the making. Food preparation doesn’t often look that appetizing. There is an art to the lighting and presentation of the process that has been refined since the mid-1960s. Now we find ourselves in an age where the glories of food are regularly celebrated in dazzling cinematic style. All three of the films featured in Mill Valley’s culinary sidebar present their subjects in sumptuous detail. They are gorgeous and absorbing, illuminating activities and slices of history, while expanding ideas about what constitutes nourishment. \u003c/p>\n\u003cp>In Lydia Tenaglia’s \u003ca href=\"https://vimeo.com/181403743\" target=\"_blank\">\u003cem>Jeremiah Tower: The Last Magnificent\u003c/em>\u003c/a>, the very personal struggles of a legendary celebrity chef are delicately exposed. The film is almost like a therapy session, a journey into the subconscious motivations of a complicated man, beginning with lush reenactments of childhood trauma. Tower, the son of wealthy Brits, spent much of his life traveling the world first class -- with his family and without them. Apparently, the boy was left to his own devices in luxury liner cabins and four star hotel rooms from a very early age. He even lived for a time alone in a hotel suite until his parents realized that neither had enrolled him in school. While these adventures included (often inappropriate) sexual encounters, they also locate Tower’s love of food inside the kitchens of the world's most exclusive establishments. The young Tower seems to have eaten his feelings and later on would express his affection for friends through a kind of regurgitation (that sounds awful, I know) in the kitchen. He recreated from memory the dishes of his childhood in an attempt to conjure those early feelings of comfort for himself and his guests. \u003c/p>\n\u003cfigure id=\"attachment_112512\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/JT.jpg\" alt=\"Jeremiah Tower: The Last Magnificent.\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jeremiah Tower: The Last Magnificent. \u003ccite>(Morgan Fallon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tower is, and apparently always has been, a capital-R Romantic; an overwhelming sense of melancholy hangs over the film. He seems to have been born out of time, carrying deep inside a longing for a lost aesthetic age. Most BAB readers will know the outline of the chef’s history. Having graduated from Harvard (his interest was in underwater architecture), Tower’s family promptly cut him loose financially. In search of a job, he ended up at Berkeley's Chez Panisse in 1972. At the time, it was a struggling hangout for Alice Waters and her crew, described by one character in the film as a “hippie, drug-ridden explosion in a playpen.” Gorgeous old film footage captures a sense of wild abandon and innocence at the famed restaurant.\u003c/p>\n\u003cp>Tower brought his ideas about food from a lifetime of travel to Chez Panisse and within a few years helped put it on the map. This being Berkeley in the 1970s, the endeavor is described as something of an orgy — sex, drugs, love, food, creation, companionship, drama and more sex. The relationship between Waters and Tower included enough heat to create a legend, spark a food movement, and unfortunately ended in a very public feud. (Saint Alice is silent -- at least within the confines of this film -- on the subject.) Tower continued his rise and became the celebrity chef of San Francisco in the 1980s, opening the world-class Stars as a hangout for famous characters high and low. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But at some point, Tower dropped out of sight and went into seclusion. Once ubiquitous, synonymous with the California cuisine he helped to create, the enigmatic chef moved on. \u003cem>The Last Magnificent\u003c/em> attempts to solve the man’s mystery, but only generates more. Tower is more than once described as having a “locked room inside.” The film cracks open that door just a little, but every explanation seems too simplistic. How can we really know the unknown forces that drive those who change the world? \u003c/p>\n\u003cfigure id=\"attachment_112513\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ella.jpg\" alt=\"Ella Brennan: Commanding the Table\" width=\"1400\" height=\"1120\" class=\"size-full wp-image-112513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-960x768.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Ella Brennan: Commanding the Table \u003ccite>(Jack Robinson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Equally sumptuous is Leslie Iwerks' \u003cem>Ella Brennan: Commanding the Table\u003c/em>, a loving portrait of the doyenne of New Orleans cooking. It is interesting to view this film next to the one about Jeremiah Tower because it illuminates the importance of healthy collaboration between a smart, creative restaurateur and the chefs who create the menu. Where the partnership between Waters and Tower became complicated by unknown and still unexplained tensions, Ella Brennan’s success is based on her ability to unlock culinary creativity within the magnetic personalities she has ushered into the spotlight. \u003c/p>\n\u003cp>Brennan was pushed into the career she would spend the rest of her life pursuing by her eldest brother. One of six siblings in a very tight clan, Ella became involved in what became the family business in her teens, when the Brennans decided to take over a famous New Orleans nightspot. The Irish clan soon found themselves in direct competition with the city’s famous French restaurants and struggled to define themselves. They decided to put their signature on breakfast, added alcohol and ushered in a new era of creativity for a previously ignored meal. \u003c/p>\n\u003cp>The film gorgeously moves through the family’s early years in the business, opening and establishing one amazing restaurant after another in New Orleans. Ella’s philosophy is summed up in her younger sister’s statement, “[Running a restaurant] is like show business. You do two shows a day. At five o’clock you brush your teeth, put your lipstick on, have a scotch and do the whole thing again.” Ella Brennan lead her family through multiple incarnations and eventually ended up reviving Commander’s Palace, where she would introduce chefs Paul Prudhomme, Emeril Lagasse and Jamie Shannon to the world. \u003c/p>\n\u003cp>https://vimeo.com/181401441\u003c/p>\n\u003cp>Similar to Jeremiah Tower, no detail of the food experience takes precedence for Brennan. Both characters are driven and exacting. Brennan’s success can be attributed to her personable application of hospitality, which she developed early, and to her ability to spot talented chefs, encouraging each to express his own unique vision in the kitchen. Food is entertainment to be sure, but for Brennan sharing a table, even with hundreds of people a night, is powerfully connected to home and family. \u003c/p>\n\u003cfigure id=\"attachment_112514\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/massimo.jpg\" alt=\"Massimo Bottura, Theater of Life\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Massimo Bottura, Theater of Life\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the third film in the Mill Valley Film Festival's food trilogy is Peter Svatek's \u003cem>Theater of Life\u003c/em>, which documents chef Massimo Bottura's innovative program to eliminate food waste at Expo Milano 2015, a world's fair held in Milan, Italy. Inspired by the expo's theme, \"Feeding the Planet, Energy for Life,\" Bottura, whose Osteria Francescana was named world’s best restaurant in 2016, converted an abandoned theater into a soup kitchen. \u003c/p>\n\u003cp>Renowned chefs from around the world turned each day’s spoils — food headed for the trash bin (most particularly day-old bread) — into gourmet meals for the homeless. Through the effort we come to know the issues faced by the beneficiaries of these amazing dishes. The cast of characters is large, including international food stars, a parish priest, poor and disabled Italians and African refugees, who all meet at the tables of Bottura's Reffetorio. \u003c/p>\n\u003cp>https://vimeo.com/174869482\u003c/p>\n\u003cp>The first two documentaries in this series present lovingly crafted histories of characters who have had a tremendous impact on how we eat and — most importantly — how we think about food. \u003cem>Theater of Life\u003c/em> provides an important way forward with a philosophy for managing our precious resources and channeling thought and talent into the feeding of a greater portion of the population. Why should fine dining be limited to the elites when so much food is going to waste? Why is healthy food a luxury? Why are the lessons Tower, Brennan and countless others have taught us about the nature of food still only understood by a precious few? \u003cem>Theater of Life\u003c/em> shows how the consumption of good food actually does more than feed the body; it opens the mind and nourishes the soul.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The Mill Valley Film Festival runs October 6-16, 2016 at various Marin County locations. For tickets and information visit \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">mvff.com\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">Mill Valley Film Festival\u003c/a> inhabits a rare “goldilocks” zone within the cinematic universe, with the smart good fortune of arriving as summer turns to fall and Hollywood gears up for Oscar gold. The festival manages to snag more than its fair share of prestigious premieres weeks or months before they become available to the rest of us, attracting the attention of A-list stars willing to spend a couple of days being feted in tony, upscale Marin. (Twenty-sixteen is no different; the festival guest list includes Amy Adams, Nicole Kidman, Gael Garcia Bernal, Aaron Eckhart, Julie Dash and Ewan McGregor among dozens of glittering others.) Most likely, part of the fest's draw is the food and wine on tap in a region famous for -- well -- food and wine.\u003c/p>\n\u003cp>In a fitting pairing, this year’s festival features a small selection of films detailing the exploits of international celebrity chefs and restaurateurs. Anyone who has viewed even a small number of food documentaries knows that the genre has developed a very strong sensual style of its own. One doesn’t just take a camera into a kitchen and uncover magic in the making. Food preparation doesn’t often look that appetizing. There is an art to the lighting and presentation of the process that has been refined since the mid-1960s. Now we find ourselves in an age where the glories of food are regularly celebrated in dazzling cinematic style. All three of the films featured in Mill Valley’s culinary sidebar present their subjects in sumptuous detail. They are gorgeous and absorbing, illuminating activities and slices of history, while expanding ideas about what constitutes nourishment. \u003c/p>\n\u003cp>In Lydia Tenaglia’s \u003ca href=\"https://vimeo.com/181403743\" target=\"_blank\">\u003cem>Jeremiah Tower: The Last Magnificent\u003c/em>\u003c/a>, the very personal struggles of a legendary celebrity chef are delicately exposed. The film is almost like a therapy session, a journey into the subconscious motivations of a complicated man, beginning with lush reenactments of childhood trauma. Tower, the son of wealthy Brits, spent much of his life traveling the world first class -- with his family and without them. Apparently, the boy was left to his own devices in luxury liner cabins and four star hotel rooms from a very early age. He even lived for a time alone in a hotel suite until his parents realized that neither had enrolled him in school. While these adventures included (often inappropriate) sexual encounters, they also locate Tower’s love of food inside the kitchens of the world's most exclusive establishments. The young Tower seems to have eaten his feelings and later on would express his affection for friends through a kind of regurgitation (that sounds awful, I know) in the kitchen. He recreated from memory the dishes of his childhood in an attempt to conjure those early feelings of comfort for himself and his guests. \u003c/p>\n\u003cfigure id=\"attachment_112512\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/JT.jpg\" alt=\"Jeremiah Tower: The Last Magnificent.\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JT-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jeremiah Tower: The Last Magnificent. \u003ccite>(Morgan Fallon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tower is, and apparently always has been, a capital-R Romantic; an overwhelming sense of melancholy hangs over the film. He seems to have been born out of time, carrying deep inside a longing for a lost aesthetic age. Most BAB readers will know the outline of the chef’s history. Having graduated from Harvard (his interest was in underwater architecture), Tower’s family promptly cut him loose financially. In search of a job, he ended up at Berkeley's Chez Panisse in 1972. At the time, it was a struggling hangout for Alice Waters and her crew, described by one character in the film as a “hippie, drug-ridden explosion in a playpen.” Gorgeous old film footage captures a sense of wild abandon and innocence at the famed restaurant.\u003c/p>\n\u003cp>Tower brought his ideas about food from a lifetime of travel to Chez Panisse and within a few years helped put it on the map. This being Berkeley in the 1970s, the endeavor is described as something of an orgy — sex, drugs, love, food, creation, companionship, drama and more sex. The relationship between Waters and Tower included enough heat to create a legend, spark a food movement, and unfortunately ended in a very public feud. (Saint Alice is silent -- at least within the confines of this film -- on the subject.) Tower continued his rise and became the celebrity chef of San Francisco in the 1980s, opening the world-class Stars as a hangout for famous characters high and low. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But at some point, Tower dropped out of sight and went into seclusion. Once ubiquitous, synonymous with the California cuisine he helped to create, the enigmatic chef moved on. \u003cem>The Last Magnificent\u003c/em> attempts to solve the man’s mystery, but only generates more. Tower is more than once described as having a “locked room inside.” The film cracks open that door just a little, but every explanation seems too simplistic. How can we really know the unknown forces that drive those who change the world? \u003c/p>\n\u003cfigure id=\"attachment_112513\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ella.jpg\" alt=\"Ella Brennan: Commanding the Table\" width=\"1400\" height=\"1120\" class=\"size-full wp-image-112513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ella-960x768.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Ella Brennan: Commanding the Table \u003ccite>(Jack Robinson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Equally sumptuous is Leslie Iwerks' \u003cem>Ella Brennan: Commanding the Table\u003c/em>, a loving portrait of the doyenne of New Orleans cooking. It is interesting to view this film next to the one about Jeremiah Tower because it illuminates the importance of healthy collaboration between a smart, creative restaurateur and the chefs who create the menu. Where the partnership between Waters and Tower became complicated by unknown and still unexplained tensions, Ella Brennan’s success is based on her ability to unlock culinary creativity within the magnetic personalities she has ushered into the spotlight. \u003c/p>\n\u003cp>Brennan was pushed into the career she would spend the rest of her life pursuing by her eldest brother. One of six siblings in a very tight clan, Ella became involved in what became the family business in her teens, when the Brennans decided to take over a famous New Orleans nightspot. The Irish clan soon found themselves in direct competition with the city’s famous French restaurants and struggled to define themselves. They decided to put their signature on breakfast, added alcohol and ushered in a new era of creativity for a previously ignored meal. \u003c/p>\n\u003cp>The film gorgeously moves through the family’s early years in the business, opening and establishing one amazing restaurant after another in New Orleans. Ella’s philosophy is summed up in her younger sister’s statement, “[Running a restaurant] is like show business. You do two shows a day. At five o’clock you brush your teeth, put your lipstick on, have a scotch and do the whole thing again.” Ella Brennan lead her family through multiple incarnations and eventually ended up reviving Commander’s Palace, where she would introduce chefs Paul Prudhomme, Emeril Lagasse and Jamie Shannon to the world. \u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Similar to Jeremiah Tower, no detail of the food experience takes precedence for Brennan. Both characters are driven and exacting. Brennan’s success can be attributed to her personable application of hospitality, which she developed early, and to her ability to spot talented chefs, encouraging each to express his own unique vision in the kitchen. Food is entertainment to be sure, but for Brennan sharing a table, even with hundreds of people a night, is powerfully connected to home and family. \u003c/p>\n\u003cfigure id=\"attachment_112514\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/massimo.jpg\" alt=\"Massimo Bottura, Theater of Life\" width=\"1400\" height=\"788\" class=\"size-full wp-image-112514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/massimo-960x540.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Massimo Bottura, Theater of Life\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the third film in the Mill Valley Film Festival's food trilogy is Peter Svatek's \u003cem>Theater of Life\u003c/em>, which documents chef Massimo Bottura's innovative program to eliminate food waste at Expo Milano 2015, a world's fair held in Milan, Italy. Inspired by the expo's theme, \"Feeding the Planet, Energy for Life,\" Bottura, whose Osteria Francescana was named world’s best restaurant in 2016, converted an abandoned theater into a soup kitchen. \u003c/p>\n\u003cp>Renowned chefs from around the world turned each day’s spoils — food headed for the trash bin (most particularly day-old bread) — into gourmet meals for the homeless. Through the effort we come to know the issues faced by the beneficiaries of these amazing dishes. The cast of characters is large, including international food stars, a parish priest, poor and disabled Italians and African refugees, who all meet at the tables of Bottura's Reffetorio. \u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The first two documentaries in this series present lovingly crafted histories of characters who have had a tremendous impact on how we eat and — most importantly — how we think about food. \u003cem>Theater of Life\u003c/em> provides an important way forward with a philosophy for managing our precious resources and channeling thought and talent into the feeding of a greater portion of the population. Why should fine dining be limited to the elites when so much food is going to waste? Why is healthy food a luxury? Why are the lessons Tower, Brennan and countless others have taught us about the nature of food still only understood by a precious few? \u003cem>Theater of Life\u003c/em> shows how the consumption of good food actually does more than feed the body; it opens the mind and nourishes the soul.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Mill Valley Film Festival runs October 6-16, 2016 at various Marin County locations. For tickets and information visit \u003ca href=\"http://www.mvff.com/\" target=\"_blank\">mvff.com\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to the Best Spots to Drink Beer This Summer",
"title": "Bay Area Bites Guide to the Best Spots to Drink Beer This Summer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Summer is finally here and what better way to enjoy the sun and warm weather than with a cool beer sipped on a lovely garden patio?\u003c/p>\n\u003cp>Fortunately, the Bay Area brewing scene is booming, with local craft breweries and taprooms popping up all over. If you want to get an in-depth look at the brewing trends right now, listen to \u003ca href=\"http://ww2.kqed.org/forum/2016/05/25/raising-a-pint-to-the-bay-area-beer-scene/?a=commentsATag\" target=\"_blank\">the KQED Forum discussion\u003c/a>. If you just want to get to drinking, then check out our list of some of the best beer spots in the city, East Bay, South Bay, and North Bay (broadly speaking, geographically).\u003c/p>\n\u003cp>And, no, we were not able to include everywhere that has great beer. If we missed your favorite spot, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_110177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k.jpg\">\u003cimg class=\"size-full wp-image-110177\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k.jpg\" alt=\"Biergarten in San San Francisco\" width=\"1920\" height=\"1367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-768x547.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-1440x1025.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-1180x840.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-960x684.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Biergarten in San San Francisco \u003ccite>(Markus Spiering)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco:\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.beachchalet.com/chalet-brewery/#chalet-brewery-overview\" target=\"_blank\">The Beach Chalet\u003c/a> (Golden Gate Park): Yes, it's primarily known as a tourist destination. But the Beach Chalet has its own brewery. And you can sip a beer in the backyard park garden, with the ocean breeze blowing through.\u003c/li>\n\u003cli>\u003ca href=\"http://www.zeitgeistsf.com/\" target=\"_blank\">Zeitgeist\u003c/a> (Mission): 40 beers on tap, an outdoor beer garden with picnic tables. Sure, it's right next to the freeway, but it's a San Francisco classic.\u003c/li>\n\u003cli>\u003ca href=\"http://monkskettle.com/\" target=\"_blank\">Monk's Kettle\u003c/a> (Mission): It bills itself as your neighborhood tavern, but slightly fancier. There are daily food specials, made with whatever the local ingredients of the day are. If you're really here for the drinks, there are 28 taps, a cask engine, and over 100 bottles -- mostly local and Belgian style beers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.elriosf.com/\" target=\"_blank\">El Rio\u003c/a> (Mission): This cash-only dive, is a staple of San Francisco gay bars. Join in the party in the overgrown quirky backyard patio, play pool or salsa dance. Get there early on Fridays for free oysters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.wildsidewest.com/\" target=\"_blank\">Wild Side West\u003c/a> (Bernal Heights): Wild Side West has been serving up beer for the LGBT community in its backyard since 1962 -- making it one of the city's original beergardens.\u003c/li>\n\u003cli>\u003ca href=\"http://biergartensf.com/\" target=\"_blank\">Biergarten\u003c/a> (Hayes Valley): Biergarten is the grandaddy of beer gardens in the city. Beer, brats, picnic tables, and blankets to ward off the chill.\u003c/li>\n\u003cli>\u003ca href=\"http://ggtaproom.com/\" target=\"_blank\">Golden Gate Taproom\u003c/a> (Union Square): A relatively new addition to the city scene, Golden Gate Taproom has over 100 beers and games like shuffleboard, foosball, and skeeball. There are also lots of TVs, if sports are your thing.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fatangelsf.com/\" target=\"_blank\">Fat Angel\u003c/a> (Western Addition): A connoisser's spot, Fat Angel Food & Libation has constantly changing taps, a long list of unique bottles, and wine and cocktails if you get tired of beer. Check the calendar for special events, like tap takeovers from local breweries.\u003c/li>\n\u003cli>\u003ca href=\"http://theramprestaurant.com/\" target=\"_blank\">The Ramp\u003c/a> (Mission Bay): San Francisco is, after all, a city on the water, and if you want to enjoy your drinks while admiring that view and some oysters, then The Ramp is the spot for you.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sparrowbarandkitchen.com/\" target=\"_blank\">Sparrow Bar and Kitchen \u003c/a>(Upper Haight): Sparrow is a high-brow alternative to the classic beer garden, with local food and drinks.\u003c/li>\n\u003cli>\u003ca href=\"http://www.magnoliapub.com/\" target=\"_blank\">Magnolia Gastropub and Brewery\u003c/a> (Upper Haight): Considered one of the best craft breweries in the city, Magnolia serves 20 of its beers daily.\u003c/li>\n\u003cli>\u003ca href=\"http://www.southernpacificbrewing.com/\" target=\"_blank\">Southern Pacific Brewing Company\u003c/a> (Mission): In a converted warehouse, Southern Pacific has created a large, open, light-filled space that serves up its barrels, plus unique guest brewers.\u003c/li>\n\u003cli>\u003ca href=\"http://thirstybear.com/\" target=\"_blank\">Thirsty Bear Brewing Company\u003c/a> (SoMa): On the edge of the financial district, Thirsty Bear is a popular spot to grab a drink and a bite after work. One of the oldest of the breweries in the city, it typically has 10 of its beers on tap -- meant to be paired with the tapas they serve up.\u003c/li>\n\u003cli>\u003ca href=\"http://www.goodbeer.com/\" target=\"_blank\">Speakeasy Ales & Lagers\u003c/a> (India's Basin): Speakeasy can feel like, well, a speakeasy -- a secret that not everyone travels down to. There's a rotating list of beers available by flight, growler or bottle. And you can take a tour of the brewery. [CLOSED] \u003ca href=\"http://www.sfchronicle.com/food/article/Speakeasy-brewery-resumes-operation-as-workers-11026698.php\" target=\"_blank\">news about Speakeasy\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://sunsetbeersf.com/\" target=\"_blank\">Sunset Reservoir Brewing Company\u003c/a> (Outer Sunset): It only opened a bit over a year ago, but Sunset Reservoir has become popular for its range of distinct beers: stouts to sours. There are also shared plates and sandwiches, and brunch on weekends so you can start drinking early.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_99790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\">\u003cimg class=\"size-full wp-image-99790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\" alt=\"The bar at Drake's\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Drake's \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay:\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost & Found\u003c/a> (Oakland): A beer garden with 20 beers on draft, an eclectic menu of small and medium plates, with things like deviled eggs and tacos, and an outdoor patio with a ping-pong table and bean bag toss.\u003c/li>\n\u003cli>\u003ca href=\"http://www.rosamundesausagegrill.com/downtown-oakland.html\" target=\"_blank\">Rosamunde\u003c/a> (Oakland): First and foremost, it's about the sausage. But also, the 16 craft beers on tap that you can drink on the sidewalk patio or inside.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thelakechalet.com/#home\" target=\"_blank\">Lake Chalet\u003c/a> (Oakland): Sister to the Beach Chalet in San Francisco, Lake Chalet is primarily about sitting on the dock, taking in the views of Lake Merritt. And drinking one of the restaurant's own beers on draft.\u003c/li>\n\u003cli>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">Telegraph\u003c/a> (Oakland): Local art, pop-up shops, and housemade sausages, sandwiches, and burgers -- all to be enjoyed in the outdoor picnic tables. Of course, don't forget one of the local draft or bottled beers, or kombucha.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thetrappist.com/\" target=\"_blank\">The Trappist\u003c/a> (Oakland): If you want hard to find specialty beers, particularly those from Belgium, then the Trappist is the place to go.\u003c/li>\n\u003cli>\u003ca href=\"http://www.beer-revolution.com/index.html\" target=\"_blank\">Beer Revolution\u003c/a> (Oakland): Beer Revolution is the true beer aficionado's spot, with 50 taps and hundreds of bottle options. Grab food from one of the neighboring spots.\u003c/li>\n\u003cli>\u003ca href=\"http://drinkdrakes.com/visit/barrelhouse/\" target=\"_blank\">Drake's Dealership\u003c/a> (Oakland): While Drake's brewhouse and taproom is in San Leandro, its massive outdoor beer garden and restaurant opened in Oakland last year. It has outdoor seating with live music, 32 taps, a growler station, and a wood-fire pizza oven.\u003c/li>\n\u003cli>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\">Brotzeit Lokal\u003c/a> (Oakland): The waterfront beer garden has a rotating list of German and U.S. craft beers. Try the brats or jalapeño chicken. And be sure to get your beer in a boot.\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/heinolds-first-and-last-chance-saloon-oakland\" target=\"_blank\">Heinold's First and Last Chance Saloon\u003c/a> (Oakland): The legendary bar is a designated historic landmark -- a badge you earn after pouring drinks since the late 1800s. Sit inside and be amazed by the history, or sit outside on the patio facing the water.\u003c/li>\n\u003cli>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing\u003c/a> (Alameda): Started as a brewhouse in an old airplane hangar, Faction now has a tasting room, a patio that looks out over the San Francisco skyline, and rotating food trucks.\u003c/li>\n\u003cli>\u003ca href=\"http://www.westbraebiergarten.com/\" target=\"_blank\">Westbrae Beer Garden\u003c/a> (Berkeley): Outdoor beer garden with California beers, ciders, wine, and house-made sangria. Guest food trucks on weekends and a Latin American menu always.\u003c/li>\n\u003cli>\u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">Jupiter\u003c/a> (Berkeley): In an old livery stable from the 1890s, Jupiter serves 12 house and 20 regional craft beers. There's also a two-story beer garden, with fire pit, and pizza.\u003c/li>\n\u003cli>\u003ca href=\"http://prizefighterbar.com/\" target=\"_blank\">Prizefighter\u003c/a> (Emeryville): Voted one of the best bars in America by \u003cem>Esquire \u003c/em>last year, Prizefighter has plenty of beer on tap, but it's really about their top-end cocktails and spirits.\u003c/li>\n\u003cli>\u003ca href=\"http://tap-25.com/\" target=\"_blank\">Tap 25\u003c/a> (Livermore): The 25 in the name comes from the 25 rotating beers on tap. There is also a large list of bottles on the menu. Sit outside in the brick courtyard and enjoy the live music while you drink your beer.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110167\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/LiquidBreadTaps-1000.jpg\">\u003cimg class=\"size-full wp-image-110167\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/LiquidBreadTaps-1000.jpg\" alt=\"Liquid Bread taps\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liquid Bread taps \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>South Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://teskes-germania.com/\" target=\"_blank\">Teske's Germania\u003c/a> (San Jose): A classic German restaurant and beer garden in the heart of San Jose.\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/MarketBeerCo/\" target=\"_blank\">Market Beer Company\u003c/a> (San Jose): Inside the San Pedro Square Market, there's plenty of nearby food options. But then try and pick just one beer from the Market Beer Company, especially if there's a guest tap takeover.\u003c/li>\n\u003cli>\u003ca href=\"http://steinsbeergarden.com/\" target=\"_blank\">Steins Beer Garden\u003c/a> (Mountain View): There are 16 house staple beers and 15 rotating taps, local beers and from around the world, which should be plenty for you to work through.\u003c/li>\n\u003cli>\u003ca href=\"http://bierha.us/\" target=\"_blank\">Bierhaus\u003c/a> (Mountain View): Small plates, burgers, and an outdoor beer garden with German and European beers (and a few American craft brews).\u003c/li>\n\u003cli>\u003ca href=\"http://www.eltorobrewing.com/\" target=\"_blank\">El Toro Brewing Company\u003c/a> (Morgan Hill): This is your old-fashioned, classic brewpub, with wood-fired pizzas and cheesesteak sandwiches -- and really good beer. There are 25 beers on tap, primarily their own award-winning ones.\u003c/li>\n\u003cli>\u003ca href=\"http://www.liquidbreadcampbell.com/#liquid-bread-gastropub-home\" target=\"_blank\">Liquid Bread\u003c/a> (Campbell): There are more than 20 taps and a large fridge of bottles. But don't miss out on the high-end and unique food. try the doughnut bread pudding.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\">Half Moon Bay Brewing Company\u003c/a> (Half Moon Bay): Being right near Half Moon Bay's famous beaches and surfing spots probably makes the beers taste better. It at least makes for a better day and viewing spot from their patio.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gourmethausstaudt.com/\" target=\"_blank\">Gourmet Haus Staudt\u003c/a> (Redwood City): In the back of a German specialty store, the beer garden serves up authentic beers, sausages, and pretzels. Be warned, though: this is not a place for late night owls.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/14389213079_8e2d095361_k.jpg\">\u003cimg class=\"size-full wp-image-110168\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/14389213079_8e2d095361_k.jpg\" alt=\"Russian River Brewing tasting sampler\" width=\"1920\" height=\"1110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-400x231.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-800x463.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-768x444.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-1440x833.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-1180x682.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-960x555.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russian River Brewing tasting sampler \u003ccite>(George Ruiz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>North Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://russianriverbrewing.com/age-check.html?prev=http://russianriverbrewing.com/\" target=\"_blank\">Russian River Brewing Company\u003c/a> (Santa Rosa): If you make the trip north, you'll definitely want to visit Russian River's brewpub. The Northern California brewery is a regional favorite and it serves up its fresh beers with some pub snacks.\u003c/li>\n\u003cli>\u003ca href=\"https://lagunitas.com/taprooms/petaluma\" target=\"_blank\">Lagunitas Taproom\u003c/a> (Petaluma): Take a tour of the brewery and then taste for yourself.\u003c/li>\n\u003cli>\u003ca href=\"http://www.marinbrewing.com/\" target=\"_blank\">Marin Brewing Company\u003c/a> (Larkspur): Situated right across from the Golden Gate Ferry, Marin Brew Co for after work or weekend drinks and burgers. Sit on the patio and enjoy the music.\u003c/li>\n\u003cli>\u003ca href=\"http://www.millvalleybeerworks.com/\" target=\"_blank\">Beerworks\u003c/a> (Mill Valley): It's a small restaurant, specializing in local entrees that change regularly. But the beer list is massive, with samplings from all over the world mixed with regional hard-to-find brews.\u003c/li>\n\u003cli>\u003ca href=\"http://www.barbocce.com/#bocce\" target=\"_blank\">Bar Bocce\u003c/a> (Sausalito): You can, literally, paddle up to the beach in the back of Bar Bocce, pull your boat (or board) ashore, and enjoy some drinks on the patio. Try the pizzas with your local craft beer.\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "The Bay Area brewing scene is booming, with local craft breweries and taprooms popping up all over. Check out Bay Area Bites guide to some of the best beer spots in the city, East Bay, South Bay, and North Bay.",
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"description": "The Bay Area brewing scene is booming, with local craft breweries and taprooms popping up all over. Check out Bay Area Bites guide to some of the best beer spots in the city, East Bay, South Bay, and North Bay.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Summer is finally here and what better way to enjoy the sun and warm weather than with a cool beer sipped on a lovely garden patio?\u003c/p>\n\u003cp>Fortunately, the Bay Area brewing scene is booming, with local craft breweries and taprooms popping up all over. If you want to get an in-depth look at the brewing trends right now, listen to \u003ca href=\"http://ww2.kqed.org/forum/2016/05/25/raising-a-pint-to-the-bay-area-beer-scene/?a=commentsATag\" target=\"_blank\">the KQED Forum discussion\u003c/a>. If you just want to get to drinking, then check out our list of some of the best beer spots in the city, East Bay, South Bay, and North Bay (broadly speaking, geographically).\u003c/p>\n\u003cp>And, no, we were not able to include everywhere that has great beer. If we missed your favorite spot, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_110177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k.jpg\">\u003cimg class=\"size-full wp-image-110177\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k.jpg\" alt=\"Biergarten in San San Francisco\" width=\"1920\" height=\"1367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-768x547.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-1440x1025.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-1180x840.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-960x684.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Biergarten in San San Francisco \u003ccite>(Markus Spiering)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco:\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.beachchalet.com/chalet-brewery/#chalet-brewery-overview\" target=\"_blank\">The Beach Chalet\u003c/a> (Golden Gate Park): Yes, it's primarily known as a tourist destination. But the Beach Chalet has its own brewery. And you can sip a beer in the backyard park garden, with the ocean breeze blowing through.\u003c/li>\n\u003cli>\u003ca href=\"http://www.zeitgeistsf.com/\" target=\"_blank\">Zeitgeist\u003c/a> (Mission): 40 beers on tap, an outdoor beer garden with picnic tables. Sure, it's right next to the freeway, but it's a San Francisco classic.\u003c/li>\n\u003cli>\u003ca href=\"http://monkskettle.com/\" target=\"_blank\">Monk's Kettle\u003c/a> (Mission): It bills itself as your neighborhood tavern, but slightly fancier. There are daily food specials, made with whatever the local ingredients of the day are. If you're really here for the drinks, there are 28 taps, a cask engine, and over 100 bottles -- mostly local and Belgian style beers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.elriosf.com/\" target=\"_blank\">El Rio\u003c/a> (Mission): This cash-only dive, is a staple of San Francisco gay bars. Join in the party in the overgrown quirky backyard patio, play pool or salsa dance. Get there early on Fridays for free oysters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.wildsidewest.com/\" target=\"_blank\">Wild Side West\u003c/a> (Bernal Heights): Wild Side West has been serving up beer for the LGBT community in its backyard since 1962 -- making it one of the city's original beergardens.\u003c/li>\n\u003cli>\u003ca href=\"http://biergartensf.com/\" target=\"_blank\">Biergarten\u003c/a> (Hayes Valley): Biergarten is the grandaddy of beer gardens in the city. Beer, brats, picnic tables, and blankets to ward off the chill.\u003c/li>\n\u003cli>\u003ca href=\"http://ggtaproom.com/\" target=\"_blank\">Golden Gate Taproom\u003c/a> (Union Square): A relatively new addition to the city scene, Golden Gate Taproom has over 100 beers and games like shuffleboard, foosball, and skeeball. There are also lots of TVs, if sports are your thing.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fatangelsf.com/\" target=\"_blank\">Fat Angel\u003c/a> (Western Addition): A connoisser's spot, Fat Angel Food & Libation has constantly changing taps, a long list of unique bottles, and wine and cocktails if you get tired of beer. Check the calendar for special events, like tap takeovers from local breweries.\u003c/li>\n\u003cli>\u003ca href=\"http://theramprestaurant.com/\" target=\"_blank\">The Ramp\u003c/a> (Mission Bay): San Francisco is, after all, a city on the water, and if you want to enjoy your drinks while admiring that view and some oysters, then The Ramp is the spot for you.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sparrowbarandkitchen.com/\" target=\"_blank\">Sparrow Bar and Kitchen \u003c/a>(Upper Haight): Sparrow is a high-brow alternative to the classic beer garden, with local food and drinks.\u003c/li>\n\u003cli>\u003ca href=\"http://www.magnoliapub.com/\" target=\"_blank\">Magnolia Gastropub and Brewery\u003c/a> (Upper Haight): Considered one of the best craft breweries in the city, Magnolia serves 20 of its beers daily.\u003c/li>\n\u003cli>\u003ca href=\"http://www.southernpacificbrewing.com/\" target=\"_blank\">Southern Pacific Brewing Company\u003c/a> (Mission): In a converted warehouse, Southern Pacific has created a large, open, light-filled space that serves up its barrels, plus unique guest brewers.\u003c/li>\n\u003cli>\u003ca href=\"http://thirstybear.com/\" target=\"_blank\">Thirsty Bear Brewing Company\u003c/a> (SoMa): On the edge of the financial district, Thirsty Bear is a popular spot to grab a drink and a bite after work. One of the oldest of the breweries in the city, it typically has 10 of its beers on tap -- meant to be paired with the tapas they serve up.\u003c/li>\n\u003cli>\u003ca href=\"http://www.goodbeer.com/\" target=\"_blank\">Speakeasy Ales & Lagers\u003c/a> (India's Basin): Speakeasy can feel like, well, a speakeasy -- a secret that not everyone travels down to. There's a rotating list of beers available by flight, growler or bottle. And you can take a tour of the brewery. [CLOSED] \u003ca href=\"http://www.sfchronicle.com/food/article/Speakeasy-brewery-resumes-operation-as-workers-11026698.php\" target=\"_blank\">news about Speakeasy\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://sunsetbeersf.com/\" target=\"_blank\">Sunset Reservoir Brewing Company\u003c/a> (Outer Sunset): It only opened a bit over a year ago, but Sunset Reservoir has become popular for its range of distinct beers: stouts to sours. There are also shared plates and sandwiches, and brunch on weekends so you can start drinking early.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_99790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\">\u003cimg class=\"size-full wp-image-99790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\" alt=\"The bar at Drake's\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Drake's \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay:\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost & Found\u003c/a> (Oakland): A beer garden with 20 beers on draft, an eclectic menu of small and medium plates, with things like deviled eggs and tacos, and an outdoor patio with a ping-pong table and bean bag toss.\u003c/li>\n\u003cli>\u003ca href=\"http://www.rosamundesausagegrill.com/downtown-oakland.html\" target=\"_blank\">Rosamunde\u003c/a> (Oakland): First and foremost, it's about the sausage. But also, the 16 craft beers on tap that you can drink on the sidewalk patio or inside.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thelakechalet.com/#home\" target=\"_blank\">Lake Chalet\u003c/a> (Oakland): Sister to the Beach Chalet in San Francisco, Lake Chalet is primarily about sitting on the dock, taking in the views of Lake Merritt. And drinking one of the restaurant's own beers on draft.\u003c/li>\n\u003cli>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">Telegraph\u003c/a> (Oakland): Local art, pop-up shops, and housemade sausages, sandwiches, and burgers -- all to be enjoyed in the outdoor picnic tables. Of course, don't forget one of the local draft or bottled beers, or kombucha.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thetrappist.com/\" target=\"_blank\">The Trappist\u003c/a> (Oakland): If you want hard to find specialty beers, particularly those from Belgium, then the Trappist is the place to go.\u003c/li>\n\u003cli>\u003ca href=\"http://www.beer-revolution.com/index.html\" target=\"_blank\">Beer Revolution\u003c/a> (Oakland): Beer Revolution is the true beer aficionado's spot, with 50 taps and hundreds of bottle options. Grab food from one of the neighboring spots.\u003c/li>\n\u003cli>\u003ca href=\"http://drinkdrakes.com/visit/barrelhouse/\" target=\"_blank\">Drake's Dealership\u003c/a> (Oakland): While Drake's brewhouse and taproom is in San Leandro, its massive outdoor beer garden and restaurant opened in Oakland last year. It has outdoor seating with live music, 32 taps, a growler station, and a wood-fire pizza oven.\u003c/li>\n\u003cli>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\">Brotzeit Lokal\u003c/a> (Oakland): The waterfront beer garden has a rotating list of German and U.S. craft beers. Try the brats or jalapeño chicken. And be sure to get your beer in a boot.\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/heinolds-first-and-last-chance-saloon-oakland\" target=\"_blank\">Heinold's First and Last Chance Saloon\u003c/a> (Oakland): The legendary bar is a designated historic landmark -- a badge you earn after pouring drinks since the late 1800s. Sit inside and be amazed by the history, or sit outside on the patio facing the water.\u003c/li>\n\u003cli>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing\u003c/a> (Alameda): Started as a brewhouse in an old airplane hangar, Faction now has a tasting room, a patio that looks out over the San Francisco skyline, and rotating food trucks.\u003c/li>\n\u003cli>\u003ca href=\"http://www.westbraebiergarten.com/\" target=\"_blank\">Westbrae Beer Garden\u003c/a> (Berkeley): Outdoor beer garden with California beers, ciders, wine, and house-made sangria. Guest food trucks on weekends and a Latin American menu always.\u003c/li>\n\u003cli>\u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">Jupiter\u003c/a> (Berkeley): In an old livery stable from the 1890s, Jupiter serves 12 house and 20 regional craft beers. There's also a two-story beer garden, with fire pit, and pizza.\u003c/li>\n\u003cli>\u003ca href=\"http://prizefighterbar.com/\" target=\"_blank\">Prizefighter\u003c/a> (Emeryville): Voted one of the best bars in America by \u003cem>Esquire \u003c/em>last year, Prizefighter has plenty of beer on tap, but it's really about their top-end cocktails and spirits.\u003c/li>\n\u003cli>\u003ca href=\"http://tap-25.com/\" target=\"_blank\">Tap 25\u003c/a> (Livermore): The 25 in the name comes from the 25 rotating beers on tap. There is also a large list of bottles on the menu. Sit outside in the brick courtyard and enjoy the live music while you drink your beer.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110167\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/LiquidBreadTaps-1000.jpg\">\u003cimg class=\"size-full wp-image-110167\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/LiquidBreadTaps-1000.jpg\" alt=\"Liquid Bread taps\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liquid Bread taps \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>South Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://teskes-germania.com/\" target=\"_blank\">Teske's Germania\u003c/a> (San Jose): A classic German restaurant and beer garden in the heart of San Jose.\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/MarketBeerCo/\" target=\"_blank\">Market Beer Company\u003c/a> (San Jose): Inside the San Pedro Square Market, there's plenty of nearby food options. But then try and pick just one beer from the Market Beer Company, especially if there's a guest tap takeover.\u003c/li>\n\u003cli>\u003ca href=\"http://steinsbeergarden.com/\" target=\"_blank\">Steins Beer Garden\u003c/a> (Mountain View): There are 16 house staple beers and 15 rotating taps, local beers and from around the world, which should be plenty for you to work through.\u003c/li>\n\u003cli>\u003ca href=\"http://bierha.us/\" target=\"_blank\">Bierhaus\u003c/a> (Mountain View): Small plates, burgers, and an outdoor beer garden with German and European beers (and a few American craft brews).\u003c/li>\n\u003cli>\u003ca href=\"http://www.eltorobrewing.com/\" target=\"_blank\">El Toro Brewing Company\u003c/a> (Morgan Hill): This is your old-fashioned, classic brewpub, with wood-fired pizzas and cheesesteak sandwiches -- and really good beer. There are 25 beers on tap, primarily their own award-winning ones.\u003c/li>\n\u003cli>\u003ca href=\"http://www.liquidbreadcampbell.com/#liquid-bread-gastropub-home\" target=\"_blank\">Liquid Bread\u003c/a> (Campbell): There are more than 20 taps and a large fridge of bottles. But don't miss out on the high-end and unique food. try the doughnut bread pudding.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\">Half Moon Bay Brewing Company\u003c/a> (Half Moon Bay): Being right near Half Moon Bay's famous beaches and surfing spots probably makes the beers taste better. It at least makes for a better day and viewing spot from their patio.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gourmethausstaudt.com/\" target=\"_blank\">Gourmet Haus Staudt\u003c/a> (Redwood City): In the back of a German specialty store, the beer garden serves up authentic beers, sausages, and pretzels. Be warned, though: this is not a place for late night owls.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/14389213079_8e2d095361_k.jpg\">\u003cimg class=\"size-full wp-image-110168\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/14389213079_8e2d095361_k.jpg\" alt=\"Russian River Brewing tasting sampler\" width=\"1920\" height=\"1110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-400x231.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-800x463.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-768x444.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-1440x833.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-1180x682.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-960x555.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russian River Brewing tasting sampler \u003ccite>(George Ruiz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>North Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://russianriverbrewing.com/age-check.html?prev=http://russianriverbrewing.com/\" target=\"_blank\">Russian River Brewing Company\u003c/a> (Santa Rosa): If you make the trip north, you'll definitely want to visit Russian River's brewpub. The Northern California brewery is a regional favorite and it serves up its fresh beers with some pub snacks.\u003c/li>\n\u003cli>\u003ca href=\"https://lagunitas.com/taprooms/petaluma\" target=\"_blank\">Lagunitas Taproom\u003c/a> (Petaluma): Take a tour of the brewery and then taste for yourself.\u003c/li>\n\u003cli>\u003ca href=\"http://www.marinbrewing.com/\" target=\"_blank\">Marin Brewing Company\u003c/a> (Larkspur): Situated right across from the Golden Gate Ferry, Marin Brew Co for after work or weekend drinks and burgers. Sit on the patio and enjoy the music.\u003c/li>\n\u003cli>\u003ca href=\"http://www.millvalleybeerworks.com/\" target=\"_blank\">Beerworks\u003c/a> (Mill Valley): It's a small restaurant, specializing in local entrees that change regularly. But the beer list is massive, with samplings from all over the world mixed with regional hard-to-find brews.\u003c/li>\n\u003cli>\u003ca href=\"http://www.barbocce.com/#bocce\" target=\"_blank\">Bar Bocce\u003c/a> (Sausalito): You can, literally, paddle up to the beach in the back of Bar Bocce, pull your boat (or board) ashore, and enjoy some drinks on the patio. Try the pizzas with your local craft beer.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"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.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"science-friday": {
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